JP2017006108A - Vinegar and method for brewing the same - Google Patents
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本発明は、アミノ酸の総含有量が多いとされる黒酢の製法を活かしつつ、さらにそこに、健康作用の強いカテキンを含む茶葉を加え、より健康に寄与し、茶の風味を活かした酸っぱさの柔らかい食酢及びその醸造方法に関するものである。 The present invention makes use of the black vinegar manufacturing method, which is said to have a high total amino acid content, and further added tea leaves containing catechins having a strong health effect to further contribute to health and make use of the flavor of tea. The present invention relates to soft vinegar and its brewing method.
食酢は昔より調味料として用いられていたが、近年、黒酢（米黒酢、大麦黒酢）、果実酢（りんご酢、ぶどう酢等）、もろみ酢、きび酢等の健康飲料として注目されてきている。食酢は、穀類においては米、麦などのデンプン、これに麹等を加え、糖化、アルコール発酵、酢酸発酵を起こさせ、出来上がった酢を濾過、加熱殺菌を行うことによって製造される。また、お茶は、昔より人々に健康飲料として用いられてきた。生魚を食べる際は、茶の殺菌作用を活かし食中毒を防ぐという意味合いでも一緒に飲まれてきた。近年では茶成分の中でも特にカテキンに注目が集まってきており、カテキンを活かした特定保健用食品も多く販売されている。 Although vinegar has been used as a seasoning for a long time, it has recently attracted attention as a healthy beverage such as black vinegar (rice black vinegar, barley black vinegar), fruit vinegar (apple vinegar, grape vinegar, etc.), moromi vinegar, and millet vinegar. ing. In cereals, vinegar is produced by adding starch such as rice and wheat, rice bran, etc., causing saccharification, alcohol fermentation, and acetic acid fermentation, filtering the resulting vinegar, and heat sterilizing. In addition, tea has been used by people for a long time as a health drink. When eating raw fish, it has been drunk together in the sense of preventing food poisoning by utilizing the bactericidal action of tea. In recent years, catechins have attracted particular attention among tea ingredients, and many foods for specified health use that make use of catechins are on sale.
一般的な食酢（醸造酢）は室内において大型タンクで製造される。これに対し、本発明の食酢は屋外において１本１本かめ壺の中で発酵させて作られる。そして、茶葉を前もって８０℃以上に熱した水に入れることにより茶葉自体を柔らかくして仕込を行った時に表面に浮いて腐れるのを防ぐ。また、前工程で地下水：茶葉＝１０：１以下で入れるのはこれ以上だと茶葉が十分に水分を含まない可能性があるためで、このまま仕込時に使うと仕込が終わった後も茶葉が水分を吸ってしまい、最終的に水が足りなくなってしまう。また、茶葉：総水量＝１以下：９にするのは、これ以上に茶葉を入れると多すぎて液体部分が少なくなり発酵しない可能性がある。総米量：総水量＝１以上：５にするのは、アミノ酸含有量が少なくなるのを防ぐためである。酸度４．０％〜８．０％というのはＪＡＳ規格により定められており、酸度があまりに低いとカビがきて腐れてしまうからである。さらに、イオン濃度（ｐＨ）は、お酢の場合４未満になる。一般にＪＡＳ認定工場でｐＨ４未満でなければ製品を作てっはいけない規定である。そのためｐＨ４以上の商品は製造できないということになる。たとえばミネラルウォーターなどｐＨの高いものはできない。 Common vinegar (brewed vinegar) is produced in a large tank indoors. On the other hand, the vinegar of the present invention is made by fermenting one by one in a kame koji. The tea leaves are put in water heated to 80 ° C. or higher in advance to soften the tea leaves themselves and prevent them from floating and rotting when charged. In addition, if the groundwater: tea leaves = 10: 1 or less is added in the previous process, the tea leaves may not contain enough moisture. Will eventually run out of water. In addition, tea leaves: the total amount of water = 1 or less: 9 is too much tea leaves, there is a possibility that too much liquid portion and liquid portion does not ferment. The total rice amount: total water amount = 1 or more: 5 is to prevent the amino acid content from decreasing. The reason why the acidity is 4.0% to 8.0% is determined by the JAS standard, and if the acidity is too low, mold will come out and it will rot. Furthermore, the ion concentration (pH) is less than 4 for vinegar. Generally, it is a regulation that must not be made if the pH is less than 4 at a JAS certified factory. Therefore, a product having a pH of 4 or higher cannot be manufactured. For example, it cannot have a high pH such as mineral water.
一般の食酢（醸造酢）自体の成分は、１．穀物（酒かす等の加工品を含む。）、果実（果実の搾汁、果実酒等の加工品を含む。）、野菜（野菜の搾汁等の加工品を含む。）、その他の農産物（さとうきび等及びこれらの搾汁を含む。）若しくはハチミツを原料としたもろみまたはこれにアルコール若しくは砂糖類を加えたものを酢酸発酵させた液体調味料であって、かつ、氷酢酸または酢酸を使用していない。２．アルコール又はこれに穀物を糖化させたもの、果実、野菜、その他の農産物若しくはハチミツを加えたものを酢酸発酵させた液体調味料であって、かつ、氷酢酸又は酢酸を使用していない。３．上記１及び２を混合したもの。４．上記１、２又は３に砂糖類、酸味料（氷酢酸及び酢酸を除く。）、調味料（アミノ酸等）、食塩等（香辛料を除く。）を加えたものであって、かつ、不揮発酸、全糖又は全窒素の含有率（それぞれ酸度を４．０％に換算した時の含有率をいう。）がそれぞれ１．２％、１０．０％又は０．２％未満のものを云う。これに対し、本発明の食酢はアミノ酸４５０ｍｇ以上／１００ｍｌ、カテキン１６０ｍｇ〜３２０ｍｇ／１００ｍｌである。 The ingredients of general vinegar (brewed vinegar) itself are: Grains (including processed products such as sake lees), fruits (including processed products such as fruit juice and fruit liquor), vegetables (including processed products such as vegetable juice), and other agricultural products ( Sugarcane, etc. and juices of these)) or honey from mash or alcohol and sugar added to this liquid seasoning, and glacial acetic acid or acetic acid. Not. 2. It is a liquid seasoning obtained by subjecting alcohol or glycated cereals, fruits, vegetables, other agricultural products or honey to acetic acid fermentation, and does not use glacial acetic acid or acetic acid. 3. A mixture of 1 and 2 above. 4). Sugar, acidulant (excluding glacial acetic acid and acetic acid), seasoning (amino acid, etc.), salt, etc. (excluding spices) added to 1, 2 or 3 above, and non-volatile acid, The total sugar or total nitrogen content (referred to when the acidity is converted to 4.0%) is less than 1.2%, 10.0%, or 0.2%, respectively. On the other hand, the vinegar of the present invention is 450 mg / 100 ml or more of amino acids and 160 mg to 320 mg / 100 ml of catechin.
黒酢においては原料により２つに分別される。１つは、大麦を使用した大麦黒酢で、もう一つが、玄米を使用した米黒酢になる。一般的に、屋内で作られが、かめ壺を使用するかタンクを使用するかは各メーカーごとに違いがある。主に屋外で製造するのは、鹿児島県霧島市の米黒酢の特徴である。本発明の酢は鹿児島県霧島市福山町で製造しているため、屋外において１本１本かめ壺の中で発酵させて作る。そして、その作用効果は上記［０００３］で述べた通りである。 Black vinegar is divided into two parts depending on the raw material. One is barley black vinegar using barley, and the other is rice black vinegar using brown rice. Generally, it is made indoors, but there is a difference between manufacturers for whether to use a turtle or a tank. Mainly produced outdoors is the characteristic of rice black vinegar in Kirishima City, Kagoshima Prefecture. Since the vinegar of the present invention is manufactured in Fukuyama-cho, Kirishima-shi, Kagoshima Prefecture, it is made by fermenting in a kame-maki one by one outdoors. The operational effects are as described in the above [0003].
米黒酢においては、ＪＡＳ規格として、酸度４．０％以上、全窒素０．１２％以上、着色度０．３０以上という規格がある。（全窒素がアミノ酸に関わっており、アミノ酸の基準値は示されていない。各社アミノ酸含有量を上げるために試行錯誤しているが、約４００ｍｇ／１００ｍｌ位である。これに対し、本発明の酢は、酸度４．０％以上、アミノ酸４５０ｍｇ以上／１００ｍｌ、カテキン１６０ｍｇ〜３２０ｍｇ／１００ｍｌである。 In rice black vinegar, as JAS standards, there are standards that acidity is 4.0% or more, total nitrogen is 0.12% or more, and coloring degree is 0.30 or more. (Total nitrogen is related to amino acids, and the standard value of amino acids is not shown. Although trial and error has been conducted to increase the amino acid content of each company, it is about 400 mg / 100 ml. On the other hand, Vinegar has an acidity of 4.0% or more, an amino acid of 450 mg or more / 100 ml, and a catechin of 160 mg to 320 mg / 100 ml.
例えば、特許文献１（特開２００７−１４３４７０号公報）には、「大麦黒酢とお茶を含有した黒酢飲料であって、大麦黒酢は穀物原料として精白していない大麦麦芽を使用し、これを糖化、発酵及び熟成して得られる玄麦黒酢を用い、製品に対して大麦黒酢を通常濃度で５〜１５％含有させ、お茶がジャスミン茶の場時は製品に対してジャスミン茶を通常濃度で５〜３０％含有させることにより、香りがむれたように重厚で、酸味を強く感じ、のどごしが悪く、また刺激性を有するという、原料の食酢に起因する要因を飲料としてふさわしい性状に改善し、これにより嗜好性が向上した黒酢飲料を提供する」旨が記載されている。 For example, in Patent Document 1 (Japanese Patent Application Laid-Open No. 2007-143470), “a black vinegar drink containing barley black vinegar and tea, and barley black vinegar uses barley malt which is not refined as a grain raw material, Using brown vinegar obtained by saccharification, fermentation and aging, containing 5 to 15% of barley black vinegar at a normal concentration in the product. When the tea is jasmine tea, add jasmine tea to the product. By containing 5 to 30% at a normal concentration, it is as heavy as the scent is peeled, feels sour, feels irritated, and has irritation. "Improved, thereby providing a black vinegar beverage with improved palatability".
しかしながら、特許文献１においては、「少なくとも水に茶葉を１０：１以下の割合で浸け込んで茶葉液を作る前処理工程と、この茶葉液に下麹と蒸玄米とを１：１〜２の割合で投入して酵母菌を加え、この茶葉液に水を１以上：５の割合で加え茶葉量と水とが１以下：９になるように、かつ総米量（下麹＋蒸玄米）と総水量とが１以上：５となるようにし、それに振麹をして蓋をし一定期間仕込む仕込工程と、その後気温１５℃〜５０℃、酸度４．０〜８．０％、イオン濃度（ｐｈ）３〜４となるように一定期間発酵させる発酵工程と、発酵して生成した酢に残った茶葉及び玄米を除去し、濾過及び加熱殺菌する後処理工程とからなる食酢の醸造方法によって、酸度４．０〜８．０％以上、イオン濃度（ｐＨ）３〜４、アミノ酸４５０ｍｇ以上／１００ｍｌ、カテキン１６０ｍｇ〜３２０ｍｇ／１００ｍｌである食酢」そのものを得るものではない。 However, in Patent Document 1, “at least a pretreatment step of immersing tea leaves in water at a ratio of 10: 1 or less to make a tea leaf liquid; Add yeast at a rate, add water to this tea leaf liquid at a ratio of 1: 5 to make the tea leaf amount and water 1: 9, and the total rice amount (Shimogo + steamed rice) And the total amount of water is 1 or more: 5 and is charged with a lid and covered for a certain period of time. Thereafter, the temperature is 15 ° C. to 50 ° C., the acidity is 4.0 to 8.0%, the ion concentration (Ph) By a vinegar brewing method comprising a fermentation step of fermenting for a certain period of time to 3 to 4, and a post-treatment step of removing tea leaves and brown rice remaining in the vinegar produced by fermentation, filtration and heat sterilization , Acidity 4.0-8.0% or more, Ion concentration (pH) 3-4, Amino acid 450mg On / 100 ml, does not get as vinegar "itself a catechin 160mg~320mg / 100ml.
また、特許文献２（特開２００６−３２０３０８号公報）には、「水、海洋深層水（脱塩したものを含む）及び／又は食酢に、トレハロース及び／又は含蜜糖を添加、溶解させた溶液中に、生理活性効果、抗癌性効果、生活習慣病予防効果、美肌効果、保湿効果のある動・植物原料、漢方薬の原料、民間薬として使用されている野草等を常温、常圧下に又は加圧化に一定期間浸漬処理を施して、健康飲料、化粧品又は医薬品として有用な植物エキス溶液を製造する」旨が記載され、「抽出溶媒にアルコール等の有機溶液を用いず、また、動・植物原料の抽出工程中は加熱操作を伴わず常温のもとで効率よく水溶液エキス成分を抽出し得る方法を提供する」旨説明され、前記食酢に「黒酢」を含む点が［請求項３］に示されている。Patent Document 2 (Japanese Patent Application Laid-Open No. 2006-320308) states that “trehalose and / or honey sugar was added to and dissolved in water, deep sea water (including desalted water) and / or vinegar. In a solution, physiologically active effects, anticancer effects, lifestyle-related disease prevention effects, skin-beautifying effects, moisturizing animal and plant materials, traditional Chinese medicine ingredients, wild herbs used as folk medicines, etc. at normal temperature and pressure Or, pressurization is performed for a certain period of time to produce a plant extract solution useful as a health drink, cosmetics, or pharmaceutical product, and "the organic solvent such as alcohol is not used as the extraction solvent.・ It is explained that the method of efficiently extracting an aqueous solution extract component under normal temperature without heating operation during the extraction process of plant raw materials ”, and the point that the vinegar contains“ black vinegar ”[claims 3].
しかしながら、特許文献２は「・・・食酢に、トレハロース及び／又は含蜜糖を添加、溶解させた溶液中に、・・・動・植物原料、漢方薬の原料、民間薬として使用されている野草等を常温、常圧下に又は加圧化に一定期間浸漬処理を施して、・・・植物エキス溶液を製造する」ものであって、本発明の如く「少なくとも水に茶葉を１０：１以下の割合で浸け込んで茶葉液を作る前処理工程と、この茶葉液に下麹と蒸玄米とを１：１〜２の割合で投入して酵母菌を加え、この茶葉液に水を１以上：５の割合で加え茶葉量と水とが１以下：９になるように、かつ総米量（下麹＋蒸玄米）と総水量とが１以上：５となるようにし、それに振麹をして蓋をし一定期間仕込む仕込工程と、その後気温１５℃〜５０℃、酸度４．０〜８．０％、イオン濃度（ｐｈ）３〜４となるように一定期間発酵させる発酵工程と、発酵して生成した酢に残った茶葉及び玄米を除去し、濾過及び加熱殺菌する後処理工程とからなる食酢の醸造方法によって、酸度４．０〜８．０％以上、イオン濃度（ｐＨ）３〜４、アミノ酸４５０ｍｇ以上／１００ｍｌ、カテキン１６０ｍｇ〜３２０ｍｇ／１００ｍｌである食酢」そのものを得るものではない。 However, Patent Document 2 states that “... in a solution in which trehalose and / or honey-containing sugar is added to vinegar and dissolved therein, ... a raw material used for animal and plant materials, a herbal medicine, and a folk medicine. Etc. at room temperature, normal pressure, or pressurization for a certain period of time to produce a plant extract solution, as in the present invention, “at least tea leaves in water of 10: 1 or less. A pre-treatment step of immersing the tea leaves at a rate, adding lower yeast and steamed rice in a ratio of 1: 1 to 2 to the tea leaves, adding yeast, and adding 1 or more water to the tea leaves: Add 5 at the rate of tea leaves and water so that the amount of water is 1 or less: 9 and the total amount of rice (lower rice + steamed rice) and the total amount of water is 1 or more: 5 and shake it. The charging process of covering for a certain period of time, and then the temperature 15 ° C. to 50 ° C., acidity 4.0 to 8.0%, ion concentration (Ph) By a vinegar brewing method comprising a fermentation step of fermenting for a certain period of time to 3 to 4, and a post-treatment step of removing tea leaves and brown rice remaining in the vinegar produced by fermentation, filtration and heat sterilization , Vinegar having an acidity of 4.0 to 8.0% or more, an ion concentration (pH) of 3 to 4, an amino acid of 450 mg or more / 100 ml, and a catechin of 160 mg to 320 mg / 100 ml ”is not obtained.
本発明においては、健康酢としての商品価値を高めるため、黒酢の製法の中に茶を組み合わせることにより、黒酢に含まれるアミノ酸と茶に含まれるカテキンとの２つの持つ成分をバランスよく含有する食酢及びその醸造方法を提供することを課題とするものである。 In the present invention, in order to increase the commercial value as health vinegar, by combining tea in the black vinegar manufacturing method, it contains in a well-balanced manner the two components of amino acid contained in black vinegar and catechin contained in tea It is an object to provide a vinegar to be used and a method for brewing the vinegar.
請求項１の発明は、酸度４．０〜８．０％以上、イオン濃度（ｐＨ）３〜４、アミノ酸４５０ｍｇ以上／１００ｍｌ、カテキン１６０ｍｇ〜３２０ｍｇ／１００ｍｌであることを特徴とする食酢を提供するものである。 The invention of claim 1 provides a vinegar characterized by an acidity of 4.0 to 8.0% or more, an ionic concentration (pH) of 3 to 4, an amino acid of 450 mg or more / 100 ml, and a catechin of 160 mg to 320 mg / 100 ml. Is.
この発明においては、健康酢としての商品価値を高めるため、黒酢の製法の中に茶を組み合わせることにより、黒酢に含まれるアミノ酸と茶に含まれるカテキンとの２つの持つ成分をバランスよく含有する茶酢を得ることができる。 In this invention, in order to enhance the commercial value as healthy vinegar, by combining tea in the black vinegar manufacturing method, it contains in a well-balanced manner the two components of amino acid contained in black vinegar and catechin contained in tea Tea vinegar can be obtained.
請求項２の発明は、少なくとも水を前もって５５℃以上で熱してそこに水：茶葉を１０：１以下の割合で浸け込んで生成した茶葉液（Ａ）をかめ壺の中に投入し、この茶葉液（Ａ）に下麹及び蒸玄米とを１：１〜２の割合で投入してこれに酵母菌を加え総茶葉液（Ｂ−１）とし、この総茶葉液（Ｂ−１）に水を加えてこの総茶葉液（Ｂ−２）中の総水量に対し茶葉が９：１以下となるように、かつ前記下麹及び蒸玄米の総米量と総水量とが１以上：５となるようにしそれに振麹をして一定期間仕込み、その後気温１５℃〜５０℃、酸度４．０〜８．０％、イオン濃度（ｐｈ）３〜４となるように一定期間発酵させ、発酵して生成した酢に残った茶葉及び玄米を除去し、濾過及び加熱殺菌するようにした食酢の醸造方法を提供するものである。 In the invention of claim 2, at least water is heated in advance at 55 ° C. or more and water: tea leaves are soaked at a ratio of 10: 1 or less into the tea leaf liquid (A). To the tea leaf liquid (A), the lower rice bran and steamed brown rice are added at a ratio of 1: 1 to 2, and yeast is added thereto to obtain a total tea leaf liquid (B-1). Water is added so that the tea leaf is 9: 1 or less with respect to the total water amount in the total tea leaf liquid (B-2), and the total rice amount and the total water amount of the lower rice bran and steamed rice are 1 or more: 5 It is shaken and charged for a certain period of time, and then fermented for a certain period of time so that the temperature is 15 ° C. to 50 ° C., the acidity is 4.0 to 8.0%, and the ion concentration (ph) is 3 to 4. Thus, the present invention provides a method for brewing vinegar in which tea leaves and brown rice remaining in vinegar produced are removed, filtered and heat-sterilized.
この発明においては、酸度４．０〜８．０％、イオン濃度（ｐＨ）３〜４、アミノ酸４５０ｍｇ以上／１００ｍｌ、カテキン１６０ｍｇ〜３２０ｍｇ／１００ｍｌであることを特徴とする食酢を得ることができ、お茶の風味を活かし、酸っぱさを和らげ、アミノ酸、カテキンをバランスよく含有する新規な食酢を得ることができる。 In this invention, it is possible to obtain a vinegar characterized by an acidity of 4.0 to 8.0%, an ionic concentration (pH) of 3 to 4, an amino acid of 450 mg or more / 100 ml, and a catechin of 160 mg to 320 mg / 100 ml, Utilizing the flavor of tea, sourness can be relieved and a new vinegar containing amino acids and catechins in a balanced manner can be obtained.
以下に本発明の一実施形態地下水を図面に基づき説明する。図１は本発明の一実施例を示す茶酢醸造方法のブロック図である。図１に示す如く、この一実施例に示す食酢の醸造方法は、水（鹿児島県霧島市福山町の地下水）を前もって５５℃以上で熱してそこに水：茶葉を１０：１以下の割合で浸け込んで生成した茶葉液（Ａ）をかめ壺の中に投入し、この茶葉液（Ａ）に下麹及び蒸玄米とを１：１〜２の割合で投入してこれに酵母菌を加え総茶葉液（Ｂ−１）とし、この総茶葉液（Ｂ−１）に水を加えてこの総茶葉液（Ｂ−２）中の総水量に対し茶葉が９：１以下となるように、かつ前記下麹及び蒸玄米の総米量と総水量とが１以上：５となるようにしそれに振麹をして一定期間仕込み、その後気温１５℃〜５０℃、酸度４．０〜８．０％、イオン濃度（ｐｈ）３〜４となるように一定期間発酵させ、発酵して生成した酢に残った茶葉及び玄米を除去し、濾過及び加熱殺菌するようにしている。尚、上記の各割合は重量比である。 Hereinafter, an embodiment of the present invention will be described with reference to the drawings. FIG. 1 is a block diagram of a tea vinegar brewing method showing an embodiment of the present invention. As shown in FIG. 1, the method of brewing vinegar shown in this example is that water (ground water in Fukuyama-cho, Kirishima City, Kagoshima Prefecture) is heated in advance at 55 ° C. or higher, and water: tea leaves are added at a ratio of 10: 1 or less. The tea leaf liquid (A) produced by soaking is poured into the rice bran, and the lower rice bran and steamed rice are added to the tea leaf liquid (A) at a ratio of 1: 1 to 2, and yeast is added thereto. As a total tea leaf liquid (B-1), water is added to the total tea leaf liquid (B-1) so that the tea leaf is 9: 1 or less with respect to the total water amount in the total tea leaf liquid (B-2). In addition, the total rice amount and the total water amount of the lower rice bran and steamed rice are adjusted to 1 to 5: shaken and charged for a certain period, and then the temperature is 15 ° C. to 50 ° C. and the acidity is 4.0 to 8.0. %, And ionic concentration (ph) of 3 to 4 for a certain period of time, removing the tea leaves and brown rice remaining in the vinegar produced by fermentation, filtering and adding It is to be sterilized. In addition, each said ratio is a weight ratio.
上記漬込み時に壺に茶葉を入れない理由は、茶葉が乾燥しているため通常の黒酢作りのように仕込みと同時にかめ壺の中に入れてしまうと茶葉が水を吸ってしまい水量が少なくなってしまい発酵に支障が出てしまうためである。仕込工程において、下麹と蒸米、振麹とさらに地下水を追加するようにする。まず、漬込み時において茶葉を地下水に浸透させるようにする。仕込工程で同時に茶葉、下麹、蒸玄米を入れた後に地下水を入れると茶葉が水を吸ってしまうため水量がへってしまうためである。茶葉がある程度地下水を吸った時点で再度地下水を入れるのが手間かかるが発酵には良いと考える。下麹＋蒸玄米：地下水は１以上：５とする。振麹は雑菌侵入のため上に振りかけるだけで極少量でよい。また、酵母の割合も極めて少ないので示すのは難しいが、下麹：蒸玄米：酵母菌＝１：１〜２：０．００３〜０．０１程度になる。仕込工程において総茶葉量：総水量＝１以下：９とする。かつ総米量（下麹＋蒸玄米）：地下水は１以上：５とする。 The reason for not putting tea leaves in the koji at the time of the above pickling is because the tea leaves are dry, so if you put them in the koji koji at the same time as making ordinary black vinegar, the tea leaves absorb water and the amount of water decreases This is because the fermentation will be hindered. In the preparation process, add rice bran and steamed rice, shake and groundwater. First, the tea leaves are allowed to permeate into the ground water when pickled. This is because if the groundwater is added after adding tea leaves, lower rice bran, and steamed brown rice at the same time in the preparation process, the tea leaves absorb water and the amount of water is reduced. When tea leaves have absorbed some groundwater, it takes time to add groundwater again, but it is good for fermentation. Shimojo + Steamed brown rice: Groundwater shall be 1 or more: 5 For shaking, only a small amount is needed by sprinkling upwards for invasion of germs. Moreover, since the ratio of yeast is also very small, it is difficult to show, but it is about Shimojo: steamed brown rice: yeast = 1: 1 to 2: 0.003 to 0.01. In the preparation process, the total amount of tea leaves: the total amount of water = 1 or less: 9. And the total amount of rice (Shimoji + steamed brown rice): Groundwater shall be 1 or more: 5.
そして、発酵して生成した酢に残った茶葉及び玄米を除去し、濾過及び加熱殺菌（８５〜１００℃程度）する後処理工程（４）を行った段階で、酸度４．０〜８．８．０％、イオン濃度（ｐＨ）３〜４、アミノ酸４５０ｍｇ以上／１００ｍｌ、カテキン１６０ｍｇ〜３２０ｍｇ／１００ｍｌとした食酢が得られる。 And the tea leaves and brown rice which remain | survived in the vinegar produced | generated by fermentation are removed, Acidity 4.0-8.8 is the stage which performed the post-processing process (4) which filters and heat-sterilizes (about 85-100 degreeC). A vinegar with 0.0%, ion concentration (pH) 3-4, amino acid 450 mg or more / 100 ml, catechin 160 mg-320 mg / 100 ml is obtained.
この発明においては、酸度４．０〜８．０％以上、イオン濃度（ｐＨ）３〜４、アミノ酸４５０ｍｇ以上／１００ｍｌ、カテキン１６０ｍｇ〜３２０ｍｇ／１００ｍｌであることを特徴とする食酢を得ることができ、お茶の風味を活かし、酸っぱさを和らげ、アミノ酸、カテキンをバランスよく含有する新規な食酢を得ることができる。また、お茶自体の分子量自体が小さくなるため腸で吸収しやすくなる。 In this invention, it is possible to obtain a vinegar characterized by an acidity of 4.0 to 8.0% or more, an ionic concentration (pH) of 3 to 4, an amino acid of 450 mg or more / 100 ml, and a catechin of 160 mg to 320 mg / 100 ml. Taking advantage of the flavor of tea, sourness can be relieved and a new vinegar containing amino acids and catechins in a balanced manner can be obtained. Moreover, since the molecular weight itself of tea itself becomes small, it becomes easy to absorb in intestines.
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