JP2007068502A - Method for producing cereal vinegar using liquid koji - Google Patents
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Abstract
Description
本発明は、穀物酢の製造方法に関し、詳しくは液体麹を用いた穀物酢の製造方法に関する。なお、本発明において穀物酢とは、日本農林規格（JAS）による分類でいう穀物酢を指す。つまり主原料である穀物（米を除く）の使用量が１リットル中４０ｇ以上である狭義の穀物酢と、主原料の米の使用量が１リットル中４０ｇ以上である米酢と、の両者を意味する。 The present invention relates to a method for producing cereal vinegar, and more particularly to a method for producing cereal vinegar using liquid koji. In the present invention, cereal vinegar refers to cereal vinegar as classified by the Japanese Agricultural Standards (JAS). In other words, both grain vinegar in the narrow sense where the amount of grain used as the main ingredient (excluding rice) is 40 g or more per liter, and rice vinegar where the quantity of rice used as the main ingredient is 40 g or more per liter. means.
醸造酢のうちの穀物酢の製造において、でん粉質原料を糖化してアルコール発酵を行なうために用いられる麹は、従来、穀類表面上に麹菌を生育させた固体麹が用いられてきた（例えば、非特許文献１参照）。
固体麹は、伝統的な製造方法で得られるものであるが、固体培養という特殊な培養形態であるため、大規模製造に不向きである。
In the production of cereal vinegar among brewed vinegars, the koji used to saccharify the starchy raw material and carry out alcoholic fermentation has conventionally been used as a koji grown with koji molds on the cereal surface (for example, Non-patent document 1).
Solid koji is obtained by a traditional production method, but is not suitable for large-scale production because it is a special culture form called solid culture.
一方、液体培地で麹菌を培養することにより得られる液体麹は、培養制御が容易であることから、効率的な生産に適した培養形態であると言える。
しかし、この液体麹は、醸造酢の製造に必要な酵素活性が十分に得られないことが当業者に知られているため、これまで実製造に使用された例はない。
On the other hand, a liquid koji obtained by culturing koji molds in a liquid medium can be said to be a culture form suitable for efficient production because of easy culture control.
However, since it is known to those skilled in the art that the enzyme activity necessary for the production of brewed vinegar is not sufficiently obtained, there has been no example in which this liquid koji has been used in actual production.
本発明の目的は、穀物酢の製造に必要な酵素活性を十分に有する液体麹を開発し、当該液体麹を使用して効率的な穀物酢の製造方法を確立することである。 An object of the present invention is to develop a liquid koji having sufficient enzyme activity necessary for the production of cereal vinegar, and to establish an efficient method for producing a cereal vinegar using the liquid koji.
穀物酢の製造に使用する麹には、グルコアミラーゼ等の糖質分解関連酵素の活性が高いことが要求されるが、さらにアルコール発酵におけるもう一つの鍵酵素である耐酸性α−アミラーゼの活性が高いことも必要である。しかし、かかる酵素活性の高い液体麹を、液体培地で麹菌を培養して得るという技術は未だ開示されていない。すなわち、この耐酸性α−アミラーゼは、液体培養では生成されない酵素であると一般的に言われており、これまでに耐酸性α−アミラーゼの活性が高い液体麹は開発されていない。 The koji used in the production of cereal vinegar is required to have a high activity of saccharide degradation-related enzymes such as glucoamylase, but it also has the activity of acid-resistant α-amylase, which is another key enzyme in alcohol fermentation. It must also be expensive. However, a technique for obtaining such a liquid koji with high enzyme activity by culturing koji molds in a liquid medium has not yet been disclosed. That is, it is generally said that this acid-resistant α-amylase is an enzyme that is not produced in liquid culture, and a liquid koji with high acid-resistant α-amylase activity has not been developed so far.
従って、本発明の目的は、上記したように、グルコアミラーゼ等の糖質分解関連酵素と耐酸性α−アミラーゼの活性が高い液体麹を開発して、当該液体麹を用いる穀物酢の製造方法を確立することである。 Therefore, as described above, the object of the present invention is to develop a liquid koji having high activities of saccharide degradation-related enzymes such as glucoamylase and acid-resistant α-amylase, and a method for producing cereal vinegar using the liquid koji. Is to establish.
本発明者らは、上記課題を解決すべく鋭意検討を重ねた結果、培養原料として、表面の全部又は一部が少なくとも穀皮で覆われた穀類を含む液体培地と、表面が外皮で覆われた豆類及び／又は芋類を含む液体培地と、細砕や粉砕などの前処理をしないアマランサス及び／又はキヌアを含む液体培地と、から選ばれた少なくとも１種の液体培地で麹菌を培養して得た液体麹を使用することで、効率よく穀物酢を製造できることを見出し、この知見に基づいて本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have, as a culture raw material, a liquid medium containing cereals in which all or part of the surface is covered with at least a husk, and the surface is covered with a hull. Aspergillus is cultured in at least one liquid medium selected from a liquid medium containing peas and / or potatoes and a liquid medium containing amaranthus and / or quinoa without pretreatment such as comminution or pulverization By using the obtained liquid koji, it was found that grain vinegar can be produced efficiently, and the present invention has been completed based on this finding.
すなわち、請求項１に係る本発明は、液体麹を用いた穀物酢の製造方法であって、培養原料として、表面の全部又は一部が少なくとも穀皮で覆われた穀類を含む液体培地と、表面が外皮で覆われた豆類及び／又は芋類を含む液体培地と、細砕や粉砕などの前処理をしないアマランサス及び／又はキヌアを含む液体培地と、から選ばれた少なくとも１種の液体培地で麹菌を培養して得た液体麹を使用することを特徴とする穀物酢の製造方法を提供するものである。
次に、請求項２に係る本発明は、麹菌が、白麹菌及び／又は黒麹菌である請求項１記載の穀物酢の製造方法を提供するものである。
That is, the present invention according to claim 1 is a method for producing cereal vinegar using a liquid koji, and includes a liquid medium containing, as a culture raw material, a cereal in which all or part of the surface is at least covered with husk, At least one liquid medium selected from a liquid medium containing beans and / or mosses whose surface is covered with an outer shell, and a liquid medium containing amaranth and / or quinoa without pretreatment such as crushing and pulverization The present invention provides a method for producing cereal vinegar, characterized by using a liquid koji obtained by culturing koji molds.
Next, the present invention according to claim 2 provides the method for producing cereal vinegar according to claim 1, wherein the koji mold is a white koji mold and / or a black koji mold.
本発明によれば、液体麹を用いた穀物酢の製造方法が提供される。
この方法によれば、従来の固体麹を用いた穀物酢の製造法により得られる穀物酢と同程度の品質を有し、官能的にも遜色のない穀物酢を製造することができる。
さらに、種々の原料や麹菌株を用いた麹菌培養物を組み合わせて製造した液体麹を使用することにより、穀物酢のバラエティー化を図ることが極めて容易となる。
According to the present invention, a method for producing cereal vinegar using liquid koji is provided.
According to this method, it is possible to produce a grain vinegar having the same level of quality as grain vinegar obtained by a conventional method for producing grain vinegar using solid koji, which is functionally inferior.
Furthermore, by using a liquid koji produced by combining koji mold cultures using various raw materials and koji molds, it becomes extremely easy to achieve a variety of cereal vinegar.
本発明の穀物酢の製造に用いる液体麹は、本発明者らが提案した方法（特願２００４−３５０６６１号明細書、同２００４−３５２３２０号明細書、同２００４−３５２３２４号明細書、同２００４−３７８４５３号明細書）により得られる。
すなわち、この方法は、表面の全部又は一部が少なくとも穀皮で覆われた穀類、表面が外皮で覆われた豆類及び／又は芋類、細砕や粉砕などの前処理をしないアマランサス及び／又はキヌア等の原料を添加して調製された液体培地で麹菌の培養を行なうことにより、液体麹を製造する工程を包含する。具体的には、この方法では、前記した原料を使用して麹菌を培養するため、当該穀類中のでん粉の糖化に時間がかかり、培養系への糖の放出速度が抑制され、液体麹の酵素活性が増強される。しかも、グルコアミラーゼと耐酸性α−アミラーゼが同時にバランスよく生成、蓄積される。
The liquid koji used for the production of the cereal vinegar of the present invention is a method proposed by the present inventors (Japanese Patent Application Nos. 2004-350661, 2004-352320, 2004-352324, 2004). 378453).
In other words, this method can be applied to cereals whose surface is entirely or partially covered with husk, beans and / or moss whose surface is covered with husk, amaranth without pretreatment such as comminution and grinding, and / or It includes a step of producing liquid koji by culturing koji molds in a liquid medium prepared by adding raw materials such as quinoa. Specifically, in this method, since the koji mold is cultured using the above-mentioned raw materials, it takes time to saccharify the starch in the cereal, the sugar release rate to the culture system is suppressed, and the enzyme of liquid koji Activity is enhanced. In addition, glucoamylase and acid-resistant α-amylase are simultaneously generated and accumulated in a balanced manner.
本発明においては、液体麹の培養原料として用いる穀類としては、大麦、米、小麦、そば、ヒエ、アワ、キビ、コウリャン、トウモロコシ等を挙げることができる。これらの原料の形状としては、表面の全部又は一部が少なくとも穀皮で覆われていることが必要であって、未精白物、または少なくとも穀皮が穀粒の表面に残されている程度までに精白された精白歩合以上のもの等を用いることができ、玄米、玄麦なども使用できる。米の場合には、玄米は勿論のこと、籾殻が全部付いているものでもよいし、籾殻が一部付いているものでもよい。
例えば、穀類が大麦の場合、未精白の精白歩合１００％のもの、或いは未精白の精白歩合を１００％とし、この未精白の精白歩合（１００％）から大麦の穀皮歩合（一般的には７〜８％）を差し引いた割合、すなわち９２〜９３％程度の精白歩合以上のものである。
In the present invention, examples of cereals used as a culture raw material for liquid koji include barley, rice, wheat, buckwheat, millet, millet, millet, cucumber, and corn. As the shape of these raw materials, it is necessary that all or part of the surface is covered with at least the husk, and to the extent that the unmilled product or at least the husk is left on the surface of the grain. More than the whitening ratio that has been refined, etc. can be used, and brown rice, brown wheat, etc. can also be used. In the case of rice, not only brown rice but also rice husks may be attached, or rice husks may be partly attached.
For example, when the cereal is barley, the unpolished milling ratio is 100%, or the unmilled milling ratio is 100%, and the unmilled milling ratio (100%) to the barley grain ratio (generally 7 to 8%) is subtracted, that is, a fineness ratio of about 92 to 93%.
ここで、精白歩合とは、穀類を精白して残った穀類の割合を言い、例えば精白歩合９０％とは、穀類の表層部の穀皮等を１０％削り取ることを意味する。また、本発明において、玄麦とは、未精白の麦から穀皮が穀粒の表面に残されている程度までに精白されたものであり、精白歩合９０％以上のものを含む。また、穀皮とは、穀類の粒の表面を覆っている外側部位のことを言う。 Here, the milling ratio refers to the ratio of cereals left after milling cereals. For example, the milling ratio of 90% means that 10% of the skin of the surface layer of cereals is scraped off. Moreover, in the present invention, the unpolished barley is one that has been whitened from unmilled wheat to the extent that the grain skin is left on the surface of the grain, and includes one with a fineness ratio of 90% or more. Moreover, a grain skin means the outer side part which has covered the surface of the grain of cereals.
本発明において、液体麹の培養原料として用いる豆類や芋類としては、大豆、小豆、サツマイモ等を挙げることができる。これらの培養原料は、外皮の汚れを洗い落とすのみで、裁断、粉砕処理などの加工は全く行なわないものである。 In the present invention, examples of beans and pods used as a raw material for culturing liquid koji include soybeans, red beans, and sweet potatoes. These culture raw materials only wash away the dirt on the outer skin, and do not perform any processing such as cutting and grinding.
本発明において、液体麹の培養原料として用いるアマランサスは、ヒユ科ヒユ属植物の総称で、穀類のなかでは蛋白質含量が高く、アミノ酸の一つであるリジンの含量は大豆に匹敵する。また、精白米に比べても、カルシウム、鉄分、繊維質を多く含む高栄養価穀物であり、原産国は、中南米諸国、インド、ヒマラヤ、ネパールの特定地域である。一方、キヌアは、アガサ科の一年草であり、主にペルー南部やボリビア西部のアンデス山脈などの高地で栽培されており、ミネラル、ビタミン、蛋白質、食物繊維を豊富に含んでいる。
培養原料のアマランサスとキヌアは、単独で用いてもよく、或いは組み合わせて用いてもよい。これらは、細砕や粉砕などの前処理をすることなく、液体培地の調製に用いる。
In the present invention, amaranth used as a raw material for culturing liquid koji is a general term for an Amaranthaceae plant, and has a high protein content in cereals, and the content of lysine, which is one of the amino acids, is comparable to that of soybean. Compared with milled rice, it is a highly nutritious grain that contains a lot of calcium, iron and fiber, and its country of origin is a specific region in Latin America, India, Himalayas, and Nepal. Quinua, on the other hand, is an annual plant of the Agasaceae family and is cultivated mainly in the highlands of southern Peru and the Andes in western Bolivia and is rich in minerals, vitamins, proteins and dietary fiber.
The culture raw materials amaranth and quinoa may be used alone or in combination. These are used for the preparation of a liquid medium without pretreatment such as comminution or pulverization.
上記の培養原料は、単独で、或いは２種以上を組み合わせて、以下の液体培地の調製に用いる。
すなわち、上記の培養原料は、水と混合して液体培地を調製する。原料の配合割合は、麹菌の培養中にグルコアミラーゼ及び耐酸性α−アミラーゼが選択的に生成、蓄積される程度のものに調整される。
例えば、大麦を培養原料とした場合には、水に対して大麦を１〜２０％（ｗ／ｖｏｌ）添加した液体培地に調製される。また、無精白の大麦を用いた場合には、さらに好ましくは８〜１０％（ｗ／ｖｏｌ）添加した液体培地に調製され、９５％精白した大麦を原料とした場合には、さらに好ましくは１〜４％（ｗ／ｖｏｌ）添加した液体培地に調製される。
次に、籾殻を除いた玄米を培養原料とした場合には、水に対して玄米を１％（ｗ／ｖｏｌ）から２０％（ｗ／ｖｏｌ）、好ましくは５％（ｗ／ｖｏｌ）から１３％（ｗ／ｖｏｌ）、より好ましくは８％（ｗ／ｖｏｌ）から１０％（ｗ／ｖｏｌ）を添加した液体培地に調製される。
The above-mentioned culture raw materials are used alone or in combination of two or more for preparing the following liquid medium.
That is, the above culture raw material is mixed with water to prepare a liquid medium. The blending ratio of the raw materials is adjusted so that glucoamylase and acid-resistant α-amylase are selectively generated and accumulated during culturing of Aspergillus.
For example, when barley is used as a culture raw material, it is prepared in a liquid medium in which 1 to 20% (w / vol) of barley is added to water. Further, when non-refined barley is used, it is more preferably prepared in a liquid medium supplemented with 8 to 10% (w / vol), and when 95% polished barley is used as a raw material, 1 is more preferable. Prepared in liquid medium supplemented with ~ 4% (w / vol).
Next, when brown rice from which rice husks are removed is used as a culture raw material, the brown rice is 1% (w / vol) to 20% (w / vol), preferably 5% (w / vol) to 13 with respect to water. % (W / vol), more preferably 8% (w / vol) to 10% (w / vol).
豆類を培養原料とした場合には、水に対して豆類を１〜１０％（ｗ／ｖｏｌ）、好ましくは大豆であれば８〜１０％（ｗ／ｖｏｌ）、小豆であれば１〜２％（ｗ／ｖｏｌ）添加した液体培地に調製される。また、芋類を培養原料とした場合には、水に対して芋類を１〜１０％（ｗ／ｖｏｌ）添加した液体培地に調製される。 When beans are used as culture raw materials, the beans are 1 to 10% (w / vol) with respect to water, preferably 8 to 10% (w / vol) for soybeans, and 1 to 2% for red beans. (W / vol) Prepared in added liquid medium. Moreover, when moss is used as a culture raw material, it is prepared in a liquid medium to which moss is added in an amount of 1 to 10% (w / vol) with respect to water.
また、例えば、アマランサスを培養原料とした場合は、水に対して１．５％（ｗ／ｖｏｌ）から１５％（ｗ／ｖｏｌ）、好ましくは２％（ｗ／ｖｏｌ）から１０％（ｗ／ｖｏｌ）、より好ましくは２％（ｗ／ｖｏｌ）から８％（ｗ／ｖｏｌ）を添加した液体培地に調製される。一方、キヌアの場合は、水に対して１．５％（ｗ／ｖｏｌ）から７％（ｗ／ｖｏｌ）、好ましくは２％（ｗ／ｖｏｌ）から６％（ｗ／ｖｏｌ）、より好ましくは２％（ｗ／ｖｏｌ）から４％（ｗ／ｖｏｌ）を添加した液体培地に調製される。 For example, when amaranth is used as a culture raw material, it is 1.5% (w / vol) to 15% (w / vol), preferably 2% (w / vol) to 10% (w / w) with respect to water. vol), more preferably 2% (w / vol) to 8% (w / vol). On the other hand, in the case of quinoa, 1.5% (w / vol) to 7% (w / vol), preferably 2% (w / vol) to 6% (w / vol), more preferably, relative to water. Prepared in liquid medium supplemented with 2% (w / vol) to 4% (w / vol).
このように、使用する培養原料の精白度、使用する麹菌株、培養原料の種類等によって、最適な配合使用量は異なるので、適宜選択すればよい。 As described above, the optimum blending amount varies depending on the degree of whitening of the culture raw material to be used, the koji strain to be used, the type of the culture raw material, and the like.
適量の上記原料を添加した液体培地で麹菌を培養すると、グルコアミラーゼ、及び耐酸性α−アミラーゼの酵素がバランスよく高生産され、穀物酢醸造に使用するのに十分な酵素活性を有する液体麹が得られる。
なお、培養原料の使用量が上限値を超えると、培養液の粘性が高くなり、麹菌を好気培養するために必要な酸素や空気の供給が不十分となり、培養物中の酸素濃度が低下して、培養が進み難くなるので好ましくない。一方、培養原料の使用量が下限値に満たないと、目的とする酵素が高生産されない。
When koji molds are cultured in a liquid medium to which an appropriate amount of the above-mentioned raw materials are added, glucoamylase and acid-resistant α-amylase enzymes are produced in a well-balanced and high yield, and a liquid koji having sufficient enzyme activity to be used for grain vinegar brewing is obtained. can get.
In addition, if the amount of culture raw material used exceeds the upper limit, the viscosity of the culture solution becomes high, the supply of oxygen and air necessary for aerobic culture of Neisseria gonorrhoeae becomes insufficient, and the oxygen concentration in the culture decreases. Then, it is not preferable because the culture becomes difficult to proceed. On the other hand, if the amount of culture raw material used is less than the lower limit, the target enzyme will not be produced at a high rate.
上記原料に含まれるでん粉は、培養前に予め糊化しておいてもよい。でん粉の糊化方法については特に限定はなく、蒸きょう法、焙炒法等、常法に従って行なえばよい。後述する液体培地の殺菌工程において、高温高圧滅菌等により、でん粉の糊化温度以上に加熱する場合は、この処理によりでん粉の糊化も同時に行なわれる。 The starch contained in the raw material may be pregelatinized before culturing. The gelatinization method of starch is not particularly limited, and may be performed according to a conventional method such as a steaming method or a roasting method. In the sterilization step of the liquid medium, which will be described later, when heating to a temperature higher than the gelatinization temperature of starch by high-temperature high-pressure sterilization or the like, the gelatinization of starch is simultaneously performed by this treatment.
液体培地には、前述の原料の他に、栄養源として有機物、無機塩等を適宜添加するのが好ましい。
これらの添加物は、麹菌の培養に一般に使用されているものであれば特に限定はないが、有機物としては米糠、小麦麩、コーンスティープリカー、大豆粕、脱脂大豆等を、無機塩としてはアンモニウム塩、硝酸塩、カリウム塩、酸性リン酸塩、カルシウム塩、マグネシウム塩等の水溶性の化合物を挙げることができ、２種類以上の有機物及び／又は無機塩を同時に使用してもよい。これらの添加量は、麹菌の増殖を促進する程度であれば特に限定はないが、有機物としては０．１〜５％（ｗ／ｖｏｌ）程度、無機塩としては０．１〜１％（ｗ／ｖｏｌ）程度添加するのが好ましい。
このようにして得られる麹菌の液体培地は、必要に応じて滅菌処理を行なってもよく、処理方法には特に限定はない。例としては、高温高圧滅菌法を挙げることができ、１２１℃で１５分間行なえばよい。
In addition to the above-mentioned raw materials, it is preferable to add organic substances, inorganic salts and the like as nutrient sources to the liquid medium as appropriate.
These additives are not particularly limited as long as they are generally used for culturing koji mold, but organic substances include rice bran, wheat straw, corn steep liquor, soybean meal, defatted soybean, etc., and inorganic salts such as ammonium. Water-soluble compounds such as salts, nitrates, potassium salts, acidic phosphates, calcium salts, and magnesium salts can be mentioned, and two or more kinds of organic substances and / or inorganic salts may be used simultaneously. These addition amounts are not particularly limited as long as they promote the growth of Neisseria gonorrhoeae, but are about 0.1 to 5% (w / vol) for organic substances and 0.1 to 1% (w for inorganic salts) / Vol) is preferably added.
The liquid medium of Aspergillus thus obtained may be sterilized as necessary, and the treatment method is not particularly limited. As an example, a high-temperature and high-pressure sterilization method can be mentioned, which may be performed at 121 ° C. for 15 minutes.
滅菌した液体培地を培養温度まで冷却後、麹菌を液体培地に接種する。
本発明で用いる麹菌は、糖質分解酵素生産能を有する麹菌、好ましくはグルコアミラーゼ生産能、耐酸性α−アミラーゼ生産能を有する麹菌であり、例えば、アスペルギルス・カワチ（Aspergillus kawachii）等に代表される白麹菌、アスペルギルス・アワモリ（Aspergillus awamori）やアスペルギルス・ニガー（Aspergillus niger）等に代表される黒麹菌等が挙げられる。これら白麹菌と黒麹菌は、請求項２に記載したように、それぞれ単独で用いてもよいし、或いは両者を併用してもよい。また、培地に接種する麹菌の形態は任意であり、胞子又は菌糸を用いることができる。
The sterilized liquid medium is cooled to the culture temperature, and then the koji mold is inoculated into the liquid medium.
The koji mold used in the present invention is a koji mold having an ability to produce a saccharide-degrading enzyme, preferably a koji mold having a glucoamylase producing ability and an acid-resistant α-amylase producing ability, and is represented by, for example, Aspergillus kawachii Aspergillus, Aspergillus awamori, Aspergillus niger, Aspergillus niger and the like. As described in claim 2, these white koji molds and black koji molds may be used alone or in combination. Moreover, the form of the koji mold inoculated into the medium is arbitrary, and spores or hyphae can be used.
これらの麹菌は、一種類の菌株による培養、又は同種若しくは異種の二種類以上の菌株による混合培養のどちらでも用いることができる。これらは、胞子又は前培養により得られる菌糸のどちらの形態のものを用いても問題はないが、菌糸を用いる方が対数増殖期に要する時間が短くなるので好ましい。麹菌の液体培地への接種量には特に制限はないが、液体培地１ｍｌ当り、胞子であれば１×１０４〜１×１０６個程度、菌糸であれば前培養液を０．１〜１０％程度接種することが好ましい。 These koji molds can be used either by culturing with one kind of strain or mixed culturing with two or more kinds of the same or different kinds of strains. There is no problem with using either spores or hyphae obtained by preculture, but it is preferable to use mycelia because the time required for the logarithmic growth phase is shortened. There is no particular limitation on the amount of koji mold inoculated into the liquid medium, but about 1 × 10 4 to 1 × 10 6 spores per 1 ml of the liquid medium, and 0.1 to 10 of the preculture solution for mycelia. It is preferable to inoculate about 1%.
麹菌の培養温度は、生育に影響を及ぼさない限りであれば特に限定はないが、好ましくは２５〜４５℃、より好ましくは３０〜４０℃で行なうのがよい。培養温度が低いと麹菌の増殖が遅くなるため雑菌による汚染が起きやすくなる。培養時間は２４〜７２時間で培養するのが好ましい。
培養装置は液体培養を行なうことができるものであればよいが、麹菌は好気培養を行なう必要があるので、酸素や空気を培地中に供給できる好気的条件下で行なう必要がある。
また、培養中は培地中の原料、酸素、及び麹菌が装置内に均一に分布するように撹拌をするのが好ましい。撹拌条件や通気量については、培養環境を好気的に保つことができる条件であればいかなる条件でもよく、培養装置、培地の粘度等により適宜選択すればよい。
The culture temperature of the koji mold is not particularly limited as long as it does not affect the growth, but it is preferably 25 to 45 ° C, more preferably 30 to 40 ° C. If the culture temperature is low, the growth of Aspergillus oryzae slows down, and contamination with various bacteria tends to occur. The culture time is preferably 24 to 72 hours.
Any culture apparatus may be used as long as it can perform liquid culture. However, since Neisseria gonorrhoeae needs to perform aerobic culture, it needs to be performed under aerobic conditions in which oxygen and air can be supplied into the medium.
Moreover, it is preferable to stir so that the raw material, oxygen, and koji mold in the medium are uniformly distributed in the apparatus during the culture. The stirring conditions and the aeration amount may be any conditions as long as the culture environment can be maintained aerobically, and may be appropriately selected depending on the culture apparatus, the viscosity of the medium, and the like.
上記の培養法で培養することにより、グルコアミラーゼ、及び耐酸性α−アミラーゼの酵素が同時にバランスよく生成され、穀物酢製造に使用できる酵素活性を有する液体麹となる。尚、本発明において液体麹とは、培養したそのものの他に、培養物を遠心分離等することにより得られる培養液、それらの濃縮物又はそれらの乾燥物等も包含するものとする。 By culturing by the above culture method, the enzymes of glucoamylase and acid-resistant α-amylase are simultaneously produced in a well-balanced state, resulting in a liquid koji having enzyme activity that can be used for cereal vinegar production. In addition, in this invention, the liquid koji shall also include the culture solution obtained by centrifuging a culture, those concentrates, those dry matters, etc. besides the culture itself.
上記の製造方法で得られた液体麹等は、本発明に係る穀物酢の製造に用いられる。穀物酢の製造にあたり、固体麹の代わりに当該液体麹等を用いること以外は、既知の製造方法にしたがって穀物酢を製造することができる。例えば、清酒の製造法と同様に、酒母や各もろみ仕込み段階において、固体麹の代わりに当該液体麹等を用いてアルコール発酵を行なう。 The liquid koji obtained by the above production method is used for the production of cereal vinegar according to the present invention. In the production of cereal vinegar, cereal vinegar can be produced according to a known production method except that the liquid koji is used instead of the solid koji. For example, as in the method for producing sake, alcohol fermentation is performed using the liquid koji instead of the solid koji at the mash mother and each mash preparation stage.
穀物酢の製造法の一例を示すと、まず原料として用いるでん粉質原料については、精米、玄米、外砕米、糠、大麦、小麦、麦芽、ヒエ、アワ、キビ、コウリャン、トウモロコシ等を挙げることができる。これらは単独で、或いは２種以上を適宜組み合わせて用いることができる。なお、清酒製造時に副生する酒粕を所望により添加することができる。 An example of a method for producing grain vinegar is as follows. First, examples of starchy raw materials used as raw materials include milled rice, brown rice, crushed rice, rice bran, barley, wheat, malt, millet, millet, millet, cucumber, corn, etc. it can. These may be used alone or in appropriate combination of two or more. In addition, the sake lees produced as a by-product during the production of sake can be added as desired.
上記でん粉質原料を糖化するために、前記した液体麹が、酵母、必要に応じて加える糖化酵素などと共に使用される。当該液体麹は、グルコアミラーゼ、耐酸性α−アミラーゼ等の酵素をバランスよく含んでいるため、でん粉質を分解して糖分を、タンパク質を分解してアミノ酸を生成する。これらは、アルコール発酵中にアルコールに変わるほか、酵母や酢酸菌の栄養源となり、さらには食酢の香味成分となる。 In order to saccharify the starch raw material, the above-mentioned liquid koji is used together with yeast, saccharifying enzyme added if necessary. Since the liquid koji contains enzymes such as glucoamylase and acid-resistant α-amylase in a well-balanced manner, the starch is decomposed to produce sugar and the protein to produce amino acids. These are converted to alcohol during alcohol fermentation, become a nutrient source for yeast and acetic acid bacteria, and further become a flavor component of vinegar.
アルコール発酵終了後、ろ過を行なって残渣を除く。
次いで、アルコール含有液に種酢及び酒粕抽出液などを加えて、酢酸発酵を行なう。ここで酒粕抽出液は、酒粕に所定の水を加えて発酵させたのち、ろ過して得られるものである。
発酵終了後、熟成し、その後ろ過し、得られたろ液を殺菌処理して最終製品を得る。
本発明によって穀物酢製造における全工程を液相で行うことができる。
After completion of alcohol fermentation, the residue is removed by filtration.
Next, seed vinegar and sake lees extract are added to the alcohol-containing solution to perform acetic acid fermentation. Here, the sake lees extract is obtained by adding predetermined water to the sake lees for fermentation and then filtering.
After completion of the fermentation, the mixture is aged and then filtered, and the obtained filtrate is sterilized to obtain a final product.
According to the present invention, all steps in cereal vinegar production can be carried out in the liquid phase.
以下、本発明を実施例によってより具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, this invention is not limited to these Examples.
実施例１（玄麦液体麹を用いた穀物酢の製造）
（Ｉ）玄麦液体麹の製造
１）前培養方法；丸麦（国産２条大麦、搗精歩合70%）8gと水100mlを500mlバッフル付三角フラスコに張り込み、121℃、15分間オートクレーブ滅菌した。この前培養培地に白麹菌アスペルギルス・カワチ（Aspergillus kawachii）（NBRC 4308）を1×106個／mlになるように植菌し、37℃、24時間、100rpmで振とう培養した。
Example 1 (Manufacture of cereal vinegar using brown wheat liquid koji)
(I) Production of brown wheat bran 1) Pre-culture method: 8 g of round barley (domestic 2 barley barley, 70% koji ratio) and 100 ml of water were placed in a 500 ml baffled Erlenmeyer flask and autoclaved at 121 ° C. for 15 minutes. This preculture medium was inoculated with 1 × 10 6 / ml of Aspergillus kawachii (NBRC 4308) and cultured with shaking at 37 ° C. for 24 hours at 100 rpm.
２）本培養方法；玄麦（国産２条大麦、搗精なし）2g、KNO3 0.2g、KH2PO4 0.3gと水100mlを500mlバッフル付三角フラスコに張り込み、121℃、15分間オートクレーブ滅菌した（2本準備した）。この本培養培地へ上記の前培養液を1mlずつ植菌し、37℃、72時間、100rpmで振とう培養して、玄麦液体麹を得た。 2) Main culture method: Brown barley (Domestic 2 barley, without millet) 2g, KNO 3 0.2g, KH 2 PO 4 0.3g and water 100ml were put into a 500ml baffled Erlenmeyer flask and autoclaved at 121 ° C for 15 minutes ( 2 prepared). Into this main culture medium, 1 ml of the above preculture was inoculated and cultured with shaking at 37 ° C. for 72 hours at 100 rpm to obtain a brown barley liquid koji.
（ＩＩ）玄麦液体麹を用いたアルコール発酵
仕込み配合は表１の通りとした。丸麦（国産２条大麦、搗精歩合70%）は、洗麦後、60分間浸漬、30分間水切り、60分間蒸煮したものを使用した。酵母は、焼酎酵母（鹿児島酵母）を用い、YPD培地で30℃、48時間静置培養したものを50μl植菌した。
上記（Ｉ）で得られた玄麦液体麹に、上記酵母、並びに上記の如く処理した丸麦、90％乳酸及び水を添加した。発酵条件は、25℃一定とし、10日間アルコール発酵させ、玄麦液体麹アルコール発酵液を得た。
(II) Alcohol fermentation using brown wheat liquid koji The blending was as shown in Table 1. As the round barley (domestic 2 barley barley, 70% koji ratio), the soaked barley, soaked for 60 minutes, drained for 30 minutes and boiled for 60 minutes was used. As the yeast, shochu yeast (Kagoshima yeast) was used, and 50 μl of the yeast cultured at 30 ° C. for 48 hours in a YPD medium was inoculated.
The yeast, the barley treated as described above, 90% lactic acid and water were added to the brown barley liquid koji obtained in (I) above. Fermentation conditions were fixed at 25 ° C., and alcohol fermentation was performed for 10 days to obtain a brown barley liquid koji alcoholic fermentation liquid.
（ＩＩＩ）玄麦液体麹アルコール醗酵液を用いた穀物酢の製造
１）使用酢酸菌； Acetobacter aceti subsp. aceti（NBRC3284）を用いた。酢酸菌は普通ブイヨン+1%glucose培地で培養した。
２）仕込み；上記（ＩＩ）で得られた玄麦液体麹アルコール発酵液を遠心分離し、上清に上記酢酸菌を添加し、30℃で３ヶ月培養した。
３）おり下げ；培養後、表面の菌膜を取り除き、遠心分離して、最終製品を得た。
(III) Production of cereal vinegar using brown barley liquid koji alcohol fermentation liquid 1) Acetic acid bacteria used: Acetobacter aceti subsp. Aceti (NBRC3284) was used. Acetic acid bacteria were cultured in normal bouillon + 1% glucose medium.
2) Preparation: The brown barley liquid koji alcoholic fermentation liquid obtained in the above (II) was centrifuged, the acetic acid bacterium was added to the supernatant, and the mixture was cultured at 30 ° C. for 3 months.
3) Lowering: After culturing, the surface fungal membrane was removed and centrifuged to obtain the final product.
上記のようにして得られた穀物酢の酸度は６．５％であり、ｐＨは２．９であった。この穀物酢の官能評価を専門パネル６名で行ったところ、穀物酢として十分使用できる品質と判断された。 Grain vinegar obtained as described above had an acidity of 6.5% and a pH of 2.9. The sensory evaluation of this cereal vinegar was conducted by six specialist panels, and it was judged that the quality was sufficient for use as cereal vinegar.
実施例２（玄米液体麹を用いた米酢の製造）
（Ｉ）玄米液体麹の製造
１）前培養方法；90%精白米8gと水100mlを500mlバッフル付三角フラスコに張り込み、121℃、15分間オートクレーブ滅菌した。この前培養培地に白麹菌アスペルギルス・カワチ（Aspergillus kawachii）（NBRC 4308）を1×106個／mlになるように植菌し、37℃、24時間、100rpmで振とう培養した。
２）本培養方法；玄米8gとKNO3 0.2g、KH2PO4 0.3gと水100mlを500mlバッフル付三角フラスコに張り込み、121℃、15分間オートクレーブ滅菌した。この本培養培地へ上記の前培養液を1mlずつ植菌し、37℃、72時間、100rpmで振とう培養して、玄米液体麹を得た。
Example 2 (Production of rice vinegar using brown rice liquid koji)
(I) Production of brown rice liquid koji 1) Pre-culture method: 8 g of 90% polished rice and 100 ml of water were placed in a 500 ml baffled Erlenmeyer flask and autoclaved at 121 ° C. for 15 minutes. This preculture medium was inoculated with 1 × 10 6 / ml of Aspergillus kawachii (NBRC 4308) and cultured with shaking at 37 ° C. for 24 hours at 100 rpm.
2) Main culture method: 8 g of brown rice, 0.2 g of KNO 3 , 0.3 g of KH 2 PO 4 and 100 ml of water were put into a 500 ml Erlenmeyer flask with a baffle, and autoclaved at 121 ° C. for 15 minutes. 1 ml each of the above preculture was inoculated into this main culture medium and cultured with shaking at 37 ° C. for 72 hours at 100 rpm to obtain a brown rice liquid koji.
（ＩＩ）玄米液体麹を用いたアルコール発酵
仕込み配合は表２の通りとした。米は、90％精米を用い、洗米後、30分間浸漬、30分間水切り、30分間蒸煮したものを使用した。酵母は、焼酎酵母（鹿児島酵母）を用い、YPD培地で30℃、48時間静置培養したものを50μl植菌した。
上記（Ｉ）で得られた玄米液体麹に、上記酵母、並びに上記の如く処理した米、90％乳酸及び水を添加した。発酵条件は、25℃一定とし、10日間アルコール発酵させ、玄米液体麹アルコール発酵液を得た。
(II) Alcohol fermentation using brown rice liquid koji. The rice used was 90% polished rice, which had been washed for 30 minutes, soaked for 30 minutes, drained for 30 minutes, and cooked for 30 minutes. As the yeast, shochu yeast (Kagoshima yeast) was used, and 50 μl of inoculated yeast was cultured in YPD medium at 30 ° C. for 48 hours.
The yeast, the rice treated as described above, 90% lactic acid and water were added to the brown rice liquid koji obtained in (I) above. Fermentation conditions were fixed at 25 ° C., and alcohol fermentation was performed for 10 days to obtain a brown rice liquid koji alcoholic fermentation liquid.
（ＩＩＩ）玄米液体麹アルコール醗酵液を用いた米酢の製造
１）使用酢酸菌； Acetobacter aceti subsp. aceti（NBRC3284）を用いた。酢酸菌は普通ブイヨン+1%glucose培地で培養した。
２）仕込み；上記（ＩＩ）で得られた玄米液体麹アルコール発酵液を遠心分離し、上清に上記酢酸菌を添加し、30℃で３ヶ月培養した。
３）おり下げ；培養後、表面の菌膜を取り除き、遠心分離して、最終製品を得た。
(III) Production of rice vinegar using brown rice liquid koji alcohol fermentation liquid 1) Acetic acid bacteria used: Acetobacter aceti subsp. Aceti (NBRC3284) was used. Acetic acid bacteria were cultured in normal bouillon + 1% glucose medium.
2) Preparation: The brown rice liquid koji alcoholic fermentation broth obtained in the above (II) was centrifuged, the acetic acid bacteria were added to the supernatant, and the mixture was cultured at 30 ° C. for 3 months.
3) Lowering: After culturing, the surface fungal membrane was removed and centrifuged to obtain the final product.
上記のようにして得られた米酢の酸度は５．８％であり、ｐＨは２．８であった。この米酢の官能評価を専門パネル６名で行ったところ、米酢として十分使用できる品質と判断された。 The acidity of the rice vinegar obtained as described above was 5.8%, and the pH was 2.8. When the sensory evaluation of this rice vinegar was conducted by six specialist panels, it was determined that the quality could be used as rice vinegar.
以上から、本発明によれば、液体麹を用いて穀物酢を製造することが可能であることが明らかとなった。 As mentioned above, according to this invention, it became clear that a grain vinegar can be manufactured using a liquid koji.
本発明によれば、液体麹を用いた穀物酢の製造方法が提供される。
この方法によれば、従来の固体麹を用いた穀物酢の製造法により得られる穀物酢と同程度の品質を有し、官能的にも遜色のない穀物酢を製造することができる。
さらに、種々の原料や麹菌株を用いた麹菌培養物を組み合わせて製造した液体麹を使用することにより、穀物酢のバラエティー化を図ることが極めて容易となる。
従って、本発明は、穀物酢製造の効率化だけでなく、需要者の多様な要望に応じた製品を提供することにより、穀物酢の市場拡大に貢献することが期待される。
According to the present invention, a method for producing cereal vinegar using liquid koji is provided.
According to this method, it is possible to produce a grain vinegar having the same level of quality as grain vinegar obtained by a conventional method for producing grain vinegar using solid koji, which is functionally inferior.
Furthermore, by using a liquid koji produced by combining koji mold cultures using various raw materials and koji molds, it becomes extremely easy to achieve a variety of cereal vinegar.
Therefore, the present invention is expected not only to improve the efficiency of grain vinegar production but also to contribute to the market expansion of grain vinegar by providing products that meet various demands of consumers.
Claims (2)
The method for producing cereal vinegar according to claim 1, wherein the koji mold is a white koji mold and / or a black koji mold.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005261859A JP4418783B2 (en) | 2005-09-09 | 2005-09-09 | Method for producing cereal vinegar using liquid koji |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005261859A JP4418783B2 (en) | 2005-09-09 | 2005-09-09 | Method for producing cereal vinegar using liquid koji |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2007068502A true JP2007068502A (en) | 2007-03-22 |
| JP2007068502A5 JP2007068502A5 (en) | 2008-10-09 |
| JP4418783B2 JP4418783B2 (en) | 2010-02-24 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007074911A (en) * | 2005-09-12 | 2007-03-29 | Asahi Breweries Ltd | Method for producing soy sauce using liquid rice malt |
| CN102366143A (en) * | 2011-10-27 | 2012-03-07 | 王金民 | Plant lysine Amaranthus viridis fruit vinegar beverage |
| CN106635730A (en) * | 2016-12-20 | 2017-05-10 | 张宏 | Quinoa vinegar and preparation method thereof |
| CN111019801A (en) * | 2020-01-07 | 2020-04-17 | 北京中煤神州节能环保技术开发有限公司 | Amaranthus hypochondriacus brewed vinegar and brewing method thereof |
| CN112877173A (en) * | 2021-03-30 | 2021-06-01 | 山西农业大学 | Black tea composite poria cocos liquid state fermentation hypha health vinegar and preparation method thereof |
-
2005
- 2005-09-09 JP JP2005261859A patent/JP4418783B2/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007074911A (en) * | 2005-09-12 | 2007-03-29 | Asahi Breweries Ltd | Method for producing soy sauce using liquid rice malt |
| CN102366143A (en) * | 2011-10-27 | 2012-03-07 | 王金民 | Plant lysine Amaranthus viridis fruit vinegar beverage |
| CN106635730A (en) * | 2016-12-20 | 2017-05-10 | 张宏 | Quinoa vinegar and preparation method thereof |
| CN106635730B (en) * | 2016-12-20 | 2020-10-02 | 山西汇天华科技有限公司 | Quinoa vinegar and preparation method thereof |
| CN111019801A (en) * | 2020-01-07 | 2020-04-17 | 北京中煤神州节能环保技术开发有限公司 | Amaranthus hypochondriacus brewed vinegar and brewing method thereof |
| CN112877173A (en) * | 2021-03-30 | 2021-06-01 | 山西农业大学 | Black tea composite poria cocos liquid state fermentation hypha health vinegar and preparation method thereof |
| CN112877173B (en) * | 2021-03-30 | 2022-05-13 | 山西农业大学 | Black tea composite poria cocos liquid state fermentation hypha health vinegar and preparation method thereof |
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| JP4418783B2 (en) | 2010-02-24 |
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