JP5483948B2 - Method for producing enzyme-treated black vinegar and use of enzyme-treated black vinegar obtained by the method - Google Patents
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本発明は、攪拌時の泡立ちを抑制し、かつ発生した泡が消えやすい性質を有する酵素処理黒酢の製造方法、およびその製造方法により得られた酵素処理黒酢の用途に関する。 The present invention relates to a method for producing enzyme-treated black vinegar that suppresses foaming during stirring and has a property that the generated foam tends to disappear, and an application of enzyme-treated black vinegar obtained by the production method.
黒酢とは、黒色の外観が特徴の酢の一種であり、古くは大型の壷に蒸米、麹、水を仕込み、日当たりの良いところで長時間熟成させて製造していたことから壷酢ともよばれている。また、我が国では鹿児島県福山で製造された黒酢が有名であり、福山酢の別名もある。 Black vinegar is a type of vinegar characterized by a black appearance. In the old days, steamed rice, rice bran, and water were added to a large rice cake and aged for a long time in a sunny place. ing. In Japan, black vinegar produced in Fukuyama, Kagoshima Prefecture is famous, and there is another name for Fukuyama vinegar.
黒酢は一般的な食酢と比べアミノ酸、ビタミン、ミネラル類が豊富に含まれており、近年、高血圧予防、血流改善、抗酸化作用などの健康効果が謳われ、様々な加工食品に利用されている。 Black vinegar is richer in amino acids, vitamins, and minerals than ordinary vinegar. In recent years, black vinegar has been used for various processed foods due to its health benefits such as prevention of hypertension, improvement of blood flow, and antioxidant activity. ing.
しかし、黒酢は非常に泡立ちやすい性質を有しており、攪拌工程を有する加工食品の製造工程において、起泡するため工数と時間がかかり、製造効率が低下する問題があった。また、黒酢を含有する加工食品の製造工程で一度発生した泡は消えにくい為、最終商品の品質にムラが発生してしまう問題があった。 However, black vinegar has the property that it is very easy to foam, and in the manufacturing process of the processed food which has a stirring process, since it foams, there existed a problem that man-hours and time required and manufacturing efficiency fell. Moreover, since the foam once generated in the manufacturing process of the processed food containing black vinegar is difficult to disappear, there is a problem that the quality of the final product is uneven.
加工食品の泡立ちを抑制する方法として、モノグリセリドやシリコーンなどを有効成分とした消泡剤が知られている（非特許文献１）。また、これらを原料として調製された消泡剤組成物が知られている（特許文献１，２）。しかし、これらの消泡剤および消泡剤組成物を用いても、上記課題を充分に解決するものではなかった。また、健康志向の観点から食品添加物を使用せずに上記課題を解決する方法が求められていた。 As a method for suppressing foaming of processed foods, an antifoaming agent containing monoglyceride or silicone as an active ingredient is known (Non-Patent Document 1). Moreover, the antifoamer composition prepared by using these as a raw material is known (patent documents 1 and 2). However, the use of these antifoaming agents and antifoaming agent compositions did not sufficiently solve the above problems. Moreover, the method of solving the said subject, without using food additive from a health-oriented viewpoint was calculated | required.
そこで、本発明は、攪拌時の泡立ちを抑制し、かつ発生した泡が消えやすい性質を有する酵素処理黒酢の製造方法、およびその製造方法により得られた酵素処理黒酢の用途を提供するものである。 Therefore, the present invention provides a method for producing enzyme-treated black vinegar that suppresses foaming during stirring and has a property that the generated foam tends to disappear, and uses of the enzyme-treated black vinegar obtained by the production method. It is.
本発明者等は、上記目的を達成すべく、使用原料及び各工程等、様々な諸条件について鋭利研究を重ねた結果、大麦および／または米を原料とする黒酢の製造方法において、酒精発酵および酢酸発酵をした後にプロテアーゼ処理することにより、意外にも、攪拌時の泡立ちを抑制し、かつ発生した泡が消えやすい性質を有する酵素処理黒酢が得られることを見出し本発明を完成するに至った。 In order to achieve the above object, the present inventors have conducted keen research on various conditions such as raw materials used and various processes, and as a result, in a method for producing black vinegar using barley and / or rice as raw materials, alcoholic fermentation In order to complete the present invention, it is surprisingly found that by treating with protease after acetic acid fermentation, enzyme-treated black vinegar having properties that suppress foaming at the time of stirring and that the generated foam tends to disappear can be obtained. It came.
すなわち、本発明は、
（１）大麦および／または米を原料とする黒酢の製造方法において、酒精発酵し濾過をして得た酒精発酵液を酢酸発酵した後に、酸性プロテアーゼでプロテアーゼ処理をし、含有されるタンパク質分解物の平均分子量が２００〜１０００である酵素処理黒酢を得ることを特徴とする酵素処理黒酢の製造方法、
（２）原料となる穀物を酒精発酵する前にプロテアーゼ処理することを特徴とする（１）記載の酵素処理黒酢の製造方法、
（３）穀物の使用量が酵素処理黒酢１Ｌにつき２５０〜５００ｇである（１）または（２）に記載の酵素処理黒酢の製造方法、
（４）大麦を原料とする黒酢の製造方法において、原料となる大麦が玄麦である（１）乃至（３）のいずれかに記載の酵素処理黒酢の製造方法、
（５）（１）乃至（４）のいずれかの方法で酵素処理黒酢を製造し、得られた酵素処理黒酢を配合する加工食品の製造方法、
（６）（１）乃至（４）のいずれかの方法で酵素処理黒酢を製造し、得られた酵素処理黒酢を配合する液状調味料の製造方法、
（７）（１）乃至（４）のいずれかの方法で酵素処理黒酢を製造し、得られた酵素処理黒酢を配合する酸性飲料の製造方法、
である。
That is, the present invention
(1) In the method for producing black vinegar using barley and / or rice as raw materials, the alcoholic fermented liquor obtained by alcoholic fermentation and filtration is subjected to acetic acid fermentation, followed by protease treatment with acidic protease, and proteolysis contained Obtaining an enzyme-treated black vinegar having an average molecular weight of 200 to 1000 ,
(2) The method for producing enzyme-treated black vinegar according to (1), wherein the raw material grain is subjected to protease treatment before alcoholic fermentation;
(3) The method for producing enzyme-treated black vinegar according to (1) or (2), wherein the amount of grain used is 250 to 500 g per liter of enzyme-treated black vinegar.
(4) In the method for producing black vinegar using barley as a raw material, the method for producing enzyme-treated black vinegar according to any one of (1) to (3), wherein the raw barley is brown wheat.
(5) (1) to (4) to produce an enzyme treated vinegar in one of two ways, the method of manufacturing processed food blending the resulting enzyme-treated black vinegar,
(6) (1) to (4) either to produce enzyme-treated black vinegar method, resulting method of manufacturing a liquid seasoning to be blended enzyme treatment vinegar,
( 7 ) A method for producing an acidic beverage by producing enzyme-treated black vinegar by any one of the methods (1) to ( 4 ), and blending the obtained enzyme-treated black vinegar,
It is.
本発明によれば、攪拌時の泡立ちを抑制し、かつ発生した泡が消えやすい性質を有する酵素処理黒酢を提供でき、それを配合した加工食品の生産効率を高めることができる。 ADVANTAGE OF THE INVENTION According to this invention, the foaming at the time of stirring can be suppressed, the enzyme-processed black vinegar which has the property which the produced | generated foam tends to disappear can be provided, and the production efficiency of the processed food which mix | blended it can be improved.
以下、本発明を詳細に説明する。なお、本発明において「％」は「質量％」を意味する。 Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%”.
本発明において黒酢とは、食酢品質表示基準（農林水産省告示第１５０７号平成２０年１０月１６日改正参照）により定義される大麦黒酢あるいは米黒酢に適合するものである。つまり、大麦黒酢とは、穀物酢のうち、原材料として大麦のみを使用したもので、大麦の使用量が穀物酢１Ｌにつき１８０ｇ以上であって、かつ、発酵及び熟成によって褐色又は黒褐色に着色したものをいう。また、米黒酢とは、穀物酢のうち、原材料として米（玄米のぬか層の全部を取り除いて精白したものを除く。以下この項において同じ。）又はこれに小麦若しくは大麦を加えたもののみを使用したもので、米の使用量が穀物酢１Ｌにつき１８０ｇ以上であって、かつ、発酵及び熟成によって褐色又は黒褐色に着色したものをいう。 In the present invention, black vinegar conforms to barley black vinegar or rice black vinegar as defined by the vinegar quality display standard (Ministry of Agriculture, Forestry and Fisheries Notification No. 1507, revised on October 16, 2008). In other words, barley black vinegar is a grain vinegar that uses only barley as a raw material, the amount of barley used is 180 g or more per liter of grain vinegar, and is colored brown or black brown by fermentation and aging. Say things. In addition, rice black vinegar is a rice vinegar as a raw material (excluding the rice bran that has been refined by removing all of the brown rice bran layer. The same shall apply hereinafter) or only wheat or barley added thereto. The amount of rice used is 180 g or more per liter of grain vinegar and is colored brown or black brown by fermentation and aging.
本発明の酵素処理黒酢とは、黒酢をプロテアーゼ処理することによって、黒酢に含有されるタンパク質の全部または一部が分解されている黒酢のことをいう。 The enzyme-treated black vinegar of the present invention refers to black vinegar in which all or part of the protein contained in black vinegar is decomposed by subjecting black vinegar to protease treatment.
黒酢の製造方法は、まず上記の大麦および／または米を原料として、麦芽や麹に含まれる糖化酵素、又は別途糖化酵素を添加して原料中の糖質を糖化した後、ろ過などにより糖化粕などを除去し糖化液を調製する。その後、該糖化液に酵母を添加し酒精発酵させた後、ろ過などにより酒粕などを除去し酒精発酵液を得る。さらに、該酒精発酵液を酢酸菌により酢酸発酵させ、適宜熟成を行った後、ろ過、殺菌し、容器に充填して製造する方法が一般的である。あるいは、一つの壷などの中で、上記の糖化、酒精発酵、酢酸発酵の各工程を同時に進行させて製造する方法なども知られている。 The method for producing black vinegar is to use the above barley and / or rice as a raw material, saccharify the sugar in the raw material by adding a saccharifying enzyme contained in malt or koji, or a separate saccharifying enzyme, followed by saccharification by filtration or the like Remove wrinkles and prepare saccharified solution. Thereafter, yeast is added to the saccharified liquid to cause alcoholic fermentation, and then sake lees and the like are removed by filtration or the like to obtain an alcoholic fermented liquid. Furthermore, a method is generally used in which the alcoholic fermented liquor is subjected to acetic acid fermentation with acetic acid bacteria and appropriately aged, followed by filtration, sterilization, and filling in a container. Alternatively, a method for producing the saccharification, alcoholic fermentation, and acetic acid fermentation by simultaneously proceeding in a single koji is also known.
本発明は、大麦および／または米を原料とする酵素処理黒酢の製造方法、およびその製造方法により得られた酵素処理黒酢の用途に係る発明であるが、大麦および／または米を原料として上記の糖化、酒精発酵、酢酸発酵をした後にプロテアーゼ処理することを特徴としており、これにより攪拌時の泡立ちを抑制し、かつ発生した泡が消えやすい性質を有する酵素処理黒酢が得られる。以下に本発明の酵素処理黒酢の代表的な製造方法を中心に詳述する。 The present invention relates to a method for producing enzyme-treated black vinegar using barley and / or rice as a raw material, and an application of the enzyme-treated black vinegar obtained by the method, but using barley and / or rice as a raw material Protease treatment is performed after the saccharification, alcoholic fermentation, and acetic acid fermentation described above, whereby enzyme-treated black vinegar that suppresses foaming during stirring and has a property that the generated foam tends to disappear is obtained. Below, it explains in full detail centering on the typical manufacturing method of the enzyme-treated black vinegar of this invention.
原料は、上記食酢品質表示基準に則り、酵素処理大麦黒酢の場合は大麦を用い、酵素処理米黒酢の場合は米（玄米のぬか層の全部を取り除いて精白したものを除く）を用いる。 In accordance with the above vinegar quality labeling standards, use raw barley in the case of enzyme-treated barley black vinegar, and use rice (except for rice bran that has been removed by removing all of the brown rice bran layer) in the case of enzyme-treated rice black vinegar. .
本発明で用いる大麦は、旨味・コク味付与の観点から、玄麦の精白の程度が低く、フスマ層が多く残存しているものが好ましく、玄麦をそのまま用いることがより好ましい。また、玄麦を使用すると、本発明の課題である攪拌時の泡立ちが発生しやすいため、本発明の効果を発揮しやすく好適である。具体的には、フスマ層を除去する程度が０〜３０％の大麦が好ましく、０〜１５％の大麦がより好ましい。 From the viewpoint of imparting umami and richness, the barley used in the present invention preferably has a low degree of whitening of brown barley and a large number of bran layers remain, and more preferably used as it is. Further, when brown wheat is used, foaming at the time of stirring, which is a problem of the present invention, is likely to occur. Specifically, barley having a degree of removing a bran layer of 0 to 30% is preferable, and barley of 0 to 15% is more preferable.
また、大麦を原料とする場合は、麦芽を用いることが好ましい。麦芽は糖化酵素およびプロテアーゼを豊富に含有しており、糖化処理、および糖化処理と同時または連続して行われるプロテアーゼ処理の作業効率を高めることができるためである。 Moreover, when using barley as a raw material, it is preferable to use malt. This is because malt contains abundant saccharification enzymes and proteases, and can increase the working efficiency of saccharification treatment and protease treatment performed simultaneously or continuously with the saccharification treatment.
また、本発明で用いる米は、玄米の精米の程度が低く、ぬか層が多く残存しているものが好ましく、玄米をそのまま使用しても良い。具体的には、精米の程度が、７分づき以下の分づき米または玄米を用いることが好ましく、５分づき以下の分づき米または玄米を用いることがより好ましい。 In addition, the rice used in the present invention is preferably brown rice with a low degree of brown rice and a large amount of bran layer remaining, and brown rice may be used as it is. Specifically, it is preferable to use rice or brown rice having a degree of polished rice of 7 minutes or less, more preferably 5 minutes or less.
本発明において、大麦および／または米の使用量は、穀物酢１Ｌにつき２５０〜５００ｇが好ましく、３００〜５００ｇがより好ましい。使用量が２５０ｇよりも少ないと、本発明の課題である攪拌時の泡立ちが発生しにくいため、好適でない。一方、使用量が５００ｇよりも高いと、例え後述の酢酸発酵後のプロテアーゼ処理をしても泡立ちを抑制し難く好ましくない。 In the present invention, the amount of barley and / or rice used is preferably 250 to 500 g, more preferably 300 to 500 g, per liter of grain vinegar. If the amount used is less than 250 g, foaming during stirring, which is the subject of the present invention, is unlikely to occur, which is not suitable. On the other hand, when the amount used is higher than 500 g, it is not preferable because it is difficult to suppress foaming even if protease treatment after acetic acid fermentation described later is performed.
大麦および／または米の使用量を増やす方法としては、原料の大麦および／または米の使用量を増やす方法も挙げられるが、糖化の作業効率を良くする観点から濃縮糖化液を使用する方法が好ましい。濃縮糖化液とは、後述する大麦および／または米を糖化処理した糖化液を減圧濃縮などの方法で濃縮したものである。減圧濃縮は通常の減圧濃縮装置あるいは減圧蒸留装置を用いることができる。装置としては、濃縮缶、ロータリーエバポレーターなどを用いればよい。 Examples of a method for increasing the amount of barley and / or rice used include a method for increasing the amount of raw barley and / or rice used, but a method using a concentrated saccharified solution is preferable from the viewpoint of improving the saccharification work efficiency. . The concentrated saccharified solution is obtained by concentrating a saccharified solution obtained by saccharifying barley and / or rice described below by a method such as vacuum concentration. For the vacuum concentration, a normal vacuum concentration device or a vacuum distillation device can be used. As the apparatus, a concentration can, a rotary evaporator, or the like may be used.
本発明の酵素処理黒酢の製造方法は、原料となる穀物を酒精発酵する前にプロテアーゼ処理すると、酵素処理黒酢の攪拌時の泡立ちが抑制され、かつ発生した泡が消えやすくなるため好ましい。 In the method for producing enzyme-treated black vinegar according to the present invention, it is preferable to subject the cereal as a raw material to protease treatment before alcoholic fermentation because foaming during stirring of the enzyme-treated black vinegar is suppressed and the generated foam tends to disappear.
プロテアーゼとは、ペプチド結合を加水分解する酵素の総称であり、タンパク質加水分解酵素あるいはタンパク質分解酵素ともいわれる。プロテアーゼは、由来原料によって動物由来（パンクレアチン・トリプシン・キモトリプシン・ペプシンなど）、植物由来（パパイン・ブロメライン・フィシンなど）、微生物由来（麹菌・乳酸菌・酵母・カビ・枯草菌・放線菌など）に、分解の位置のよってエンドペプチターゼ・エキソペプチターゼに、至適ｐＨによる分類である酸性プロテアーゼ・中性プロテアーゼ・アルカリ性プロテアーゼなどに分類される。 Protease is a general term for enzymes that hydrolyze peptide bonds, and is also referred to as protein hydrolase or proteolytic enzyme. Proteases can be derived from animals (pancreatin, trypsin, chymotrypsin, pepsin, etc.), plant origin (papain, bromelain, ficin, etc.) and microorganisms (gonococcus, lactic acid bacteria, yeast, mold, Bacillus subtilis, actinomycetes, etc.) Depending on the position of degradation, endopeptidase and exopeptidase are classified into acidic protease, neutral protease, alkaline protease, etc., which are classified according to the optimum pH.
本発明における、酒精発酵する前に行われる原料となる穀物のプロテアーゼ処理は、酵素処理大麦黒酢の場合は麦芽が有するプロテアーゼ、酵素処理米黒酢の場合は麹菌が有するプロテアーゼによっても処理されるが、別途プロテアーゼを加えてもよい。添加するプロテアーゼとしては、大麦および／または米に含有されているタンパク質を適度に加水分解できるものであれば特に限定するものではないが、ｐＨ４〜９に至適ｐＨを持つ酸性プロテアーゼまたは中性プロテアーゼを用いることが好ましい。 In the present invention, the protease treatment of the grain that is a raw material performed before alcoholic fermentation is also treated with a protease possessed by malt in the case of enzyme-treated barley black vinegar, and also by a protease possessed by koji mold in the case of enzyme-treated rice black vinegar. However, a protease may be added separately. The protease to be added is not particularly limited as long as the protein contained in barley and / or rice can be moderately hydrolyzed, but an acidic protease or neutral protease having an optimum pH of pH 4 to 9 Is preferably used.
酒精発酵する前のプロテアーゼ処理の処理条件は、酵素の種類、添加量、反応温度、反応時間を変更することによって任意に設定することができるが、例えば本発明では、糖化処理の前後または糖化処理と同時に、３０〜７０℃の条件下で１〜２４時間処理するとよい。 The treatment conditions for protease treatment prior to alcoholic fermentation can be arbitrarily set by changing the type of enzyme, amount added, reaction temperature, and reaction time. For example, in the present invention, before or after saccharification treatment or saccharification treatment At the same time, the treatment may be performed for 1 to 24 hours at 30 to 70 ° C.
本発明の酵素処理黒酢の製造方法において、糖化処理の処理条件は特に限定されるものではないが、工業的、伝統的な黒酢の製造方法で実施されている常法に従ってｐＨ、反応温度、反応時間を変更することによって任意に設定することができる。例えば、糖化処理は、ｐＨ２．５〜８．０、温度４０℃〜９０℃、１〜２４時間の範囲で、原料の種類、配合量に応じて適宜条件を選択すればよい。 In the method for producing enzyme-treated black vinegar of the present invention, the treatment conditions for saccharification treatment are not particularly limited, but the pH and reaction temperature are in accordance with conventional methods practiced in industrial and traditional methods for producing black vinegar. It can be arbitrarily set by changing the reaction time. For example, in the saccharification treatment, conditions may be appropriately selected according to the type and blending amount of raw materials in the range of pH 2.5 to 8.0, temperature 40 ° C. to 90 ° C., and 1 to 24 hours.
酵素反応の停止は、加熱により酵素を失活させることにより行うことができる。加熱条件は、例えば８５℃で１５分間等の条件で行うとよい。 The enzyme reaction can be stopped by inactivating the enzyme by heating. The heating condition may be performed, for example, at 85 ° C. for 15 minutes.
本発明の酵素処理黒酢の製造方法において、酒精発酵、酢酸発酵の処理条件は特に限定されるものではないが、工業的、伝統的な黒酢の製造方法で実施されている常法に従ってｐＨ、反応温度、反応時間を変更することによって任意に設定することができる。例えば、酒精発酵は、ｐＨ３．０〜８．０、温度１０℃〜３５℃、１〜３０日の範囲で、原料の種類、配合量、発酵方法に応じて適宜条件を選択すればよい。また、酢酸発酵は、温度２５℃〜３５℃、１〜３０日の範囲で、原料の種類、配合量、発酵方法に応じて適宜条件を選択すればよい。 In the method for producing enzyme-treated black vinegar according to the present invention, the conditions for alcoholic fermentation and acetic acid fermentation are not particularly limited, but the pH is determined according to a conventional method practiced in an industrial and traditional method for producing black vinegar. It can be arbitrarily set by changing the reaction temperature and reaction time. For example, as for sake refinement fermentation, what is necessary is just to select conditions suitably according to the kind of raw material, the compounding quantity, and the fermentation method in the range of pH 3.0-8.0, temperature 10 to 35 degreeC, and 1 to 30 days. Moreover, what is necessary is just to select conditions suitably for acetic acid fermentation according to the kind of raw material, the compounding quantity, and the fermentation method in the range of the temperature of 25 to 35 degreeC, and 1 to 30 days.
本発明の酵素処理黒酢の製造方法は、酒精発酵および酢酸発酵をした後にプロテアーゼ処理することを特徴とする。酒精発酵および酢酸発酵後のプロテアーゼ処理をしていない黒酢は、例え前述の酒精発酵前のプロテアーゼ処理をしたとしても、攪拌時の泡立ちが抑制されず、また、発生した泡が消えにくいものとなるためである。 The method for producing enzyme-treated black vinegar according to the present invention is characterized in that protease treatment is performed after alcoholic fermentation and acetic acid fermentation. Black vinegar that has not undergone protease treatment after alcoholic fermentation and acetic acid fermentation, even if the protease treatment before alcoholic fermentation described above is performed, foaming during stirring is not suppressed, and the generated foam is difficult to disappear. It is to become.
本発明における酢酸発酵した後のプロテアーゼ処理で用いるプロテアーゼは、黒酢に含有されているタンパク質を充分に加水分解できるものであれば特に限定するものではないが、酸性（ｐＨ２〜７）に至適ｐＨを持つ酸性プロテアーゼを用いることが好ましい。 The protease used in the protease treatment after acetic acid fermentation in the present invention is not particularly limited as long as it can sufficiently hydrolyze the protein contained in black vinegar, but is optimal for acidity (pH 2 to 7). It is preferable to use an acidic protease having a pH.
酢酸発酵をした後のプロテアーゼ処理の処理条件は、酵素の種類、添加量、反応温度、反応時間を変更することによって任意に設定することができるが、例えば本発明では、ｐＨ２〜５の酢酸発酵液に、タンパク質１ｇ当たり５０〜１００００活性単位の割合でプロテアーゼを混合し、３０〜７０℃の条件下で１〜２４時間処理するとよい。 The conditions for protease treatment after acetic acid fermentation can be arbitrarily set by changing the type of enzyme, amount added, reaction temperature, and reaction time. For example, in the present invention, pH 2-5 acetic acid fermentation is performed. The solution may be mixed with protease at a rate of 50 to 10000 active units per gram of protein and treated at 30 to 70 ° C. for 1 to 24 hours.
酵素反応の停止は、加熱により酵素を失活させることにより行うことができる。加熱条件は、例えば８５℃で１５分間等の条件で行うとよい。 The enzyme reaction can be stopped by inactivating the enzyme by heating. The heating condition may be performed, for example, at 85 ° C. for 15 minutes.
本発明において、酵素処理黒酢に含有されるタンパク質分解物の平均分子量は、２００〜１０００が好ましく、２００〜８００がより好ましい。タンパク質分解物の平均分子量が前記範囲よりも高いと、酵素処理黒酢の攪拌時の泡立ちを抑制し難く好ましくない。なお、タンパク質分解物の平均分子量は小さいほど酵素処理黒酢の攪拌時の泡立ちを抑制できるが、作業性の観点から２００以上が好ましい。 In this invention, 200-1000 are preferable and, as for the average molecular weight of the protein degradation product contained in enzyme-treated black vinegar, 200-800 are more preferable. If the average molecular weight of the protein degradation product is higher than the above range, it is not preferable because it is difficult to suppress foaming during stirring of the enzyme-treated black vinegar. In addition, although the foaming at the time of stirring of enzyme treatment black vinegar can be suppressed, so that the average molecular weight of a protein degradation product is small, 200 or more are preferable from a viewpoint of workability | operativity.
タンパク質分解物の平均分子量は、一般的に行われている以下の方法で求められる。つまり、セミミクロケルダール法よる全窒素の含量をＡ％とし、ホルモル滴定法によるアミノ態窒素の含量をＢ％とし、そしてアミノ酸分析により得られる構成アミノ酸の数平均分子量をＣとしたとき、平均分子量＝（Ａ×Ｃ）／Ｂに基づいて算出される値である。 The average molecular weight of the protein degradation product is determined by the following method that is generally performed. That is, when the total nitrogen content by the semi-micro Kjeldahl method is A%, the amino nitrogen content by the formol titration method is B%, and the number average molecular weight of the constituent amino acids obtained by amino acid analysis is C, the average molecular weight = It is a value calculated based on (A × C) / B.
本発明の酵素処理黒酢は、製造工程に攪拌を有する加工食品であれば、攪拌時の泡立ちが抑制され、かつ発生した泡が消えやすくなるため、好適に使用できる。製造工程に攪拌を有する加工食品としては、例えば、マヨネーズ、マヨネーズ類、乳化ドレッシング、分離液状ドレッシング、ノンオイルドレッシング、調味マスタード、ウスターソース、とんかつソース、中濃ソース、オイスターソース、タレ類などの液状調味料、清涼飲料水、アルコール飲料などの酸性飲料およびこれらの濃縮物、パスタソース、クリームソース、カレーソース、シチュー、スープ、グラタン、ドリア、フィリング、スプレッド、フラワーペースト、プリン、アイスクリーム、ムース、流動食などが挙げられる。 The enzyme-treated black vinegar of the present invention can be suitably used as long as it is a processed food with stirring in the production process, since foaming during stirring is suppressed and the generated foam tends to disappear. Processed foods that have agitation in the production process include, for example, mayonnaise, mayonnaise, emulsified dressing, separated liquid dressing, non-oil dressing, seasoning mustard, Worcester sauce, tonkatsu sauce, medium concentration sauce, oyster sauce, sauces and other liquid seasonings , Acidic beverages such as soft drinks, alcoholic beverages and their concentrates, pasta sauce, cream sauce, curry sauce, stew, soup, gratin, doria, filling, spread, flower paste, pudding, ice cream, mousse, liquid food Etc.
本発明の加工食品において、酵素処理黒酢の配合量は、本発明が解決しようとする課題である、加工食品の攪拌時の泡立ちが起こり得る量を配合すれば良く、１〜９０％が好適であり、３〜７０％がより好適であり、５〜５０％が更に好適である。 In the processed food of the present invention, the blending amount of the enzyme-treated black vinegar may be blended with an amount that can cause foaming during stirring of the processed food, which is a problem to be solved by the present invention, and is preferably 1 to 90%. 3 to 70% is more preferable, and 5 to 50% is more preferable.
以下、本発明について、実施例、比較例並びに試験例に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.
［実施例１］
＜麦芽糖化液および麦芽濃縮糖化液の製造工程＞
粉砕した麦芽６００ｋｇを１５００ｋｇの清水と混合し、攪拌しながら４５℃で３０分間加熱した後（プロテアーゼ処理）、６０℃で９０分間加熱し（糖化処理）、その後、９０℃まで達温させることで酵素反応を停止させ、麦芽糖化液を得た。また、この麦芽糖化液を減圧濃縮することで、Ｂｒｉｘ８０の濃縮麦芽糖化液を得た。
[Example 1]
<Manufacturing process of malt saccharified solution and malt concentrated saccharified solution>
By mixing 600 kg of crushed malt with 1500 kg of fresh water, heating at 45 ° C. for 30 minutes with stirring (protease treatment), heating at 60 ° C. for 90 minutes (saccharification treatment), and then reaching 90 ° C. The enzymatic reaction was stopped to obtain a malt saccharified solution. Moreover, the concentrated malt saccharified liquid of Brix80 was obtained by concentrating this malt saccharified liquid under reduced pressure.
＜大麦黒酢の製造工程＞
麦芽糖化液２１００ｋｇに上記麦芽濃縮糖化液１２００ｋｇ、清水３００ｋｇを混合し、少量の酵母を添加して３０℃で３日間、酒精発酵を行い、ろ過をして大麦酒精発酵液を得た。次いで、大麦酒精発酵液に酢酸菌を接種して３０℃で２０日間、アルコール濃度０．５ｍｌ／１００ｍｌ以下になるまで静置発酵を行い、ろ過をして、大麦黒酢を得た。
<Manufacturing process of barley black vinegar>
The malt saccharified solution 2100 kg was mixed with the above malt concentrated saccharified solution 1200 kg and fresh water 300 kg, a small amount of yeast was added, and sake fermentation was performed at 30 ° C. for 3 days, followed by filtration to obtain a barley alcoholic fermentation solution. Next, the barley liquor fermented liquid was inoculated with acetic acid bacteria and subjected to stationary fermentation at 30 ° C. for 20 days until the alcohol concentration became 0.5 ml / 100 ml or less, followed by filtration to obtain barley black vinegar.
＜酵素処理大麦黒酢の製造工程＞
得られた大麦黒酢１００Ｌに対して酸性プロテアーゼ（プロテアーゼＹＰ−ＳＳ（ヤクルト薬品工業社製））５０ｇの割合で添加し、４５℃で１７時間プロテアーゼ処理をし、ろ過をして、酵素処理大麦黒酢を得た。なお、得られた酵素処理大麦黒酢は酵素処理大麦黒酢１Ｌにつき４００ｇの大麦を使用したものであり、含有されるタンパク質分解物の平均分子量は約４９０であった。
<Manufacturing process of enzyme-treated barley black vinegar>
50 g of acidic protease (protease YP-SS (manufactured by Yakult Pharmaceutical Co., Ltd.)) was added to 100 L of the obtained barley black vinegar, protease-treated at 45 ° C. for 17 hours, filtered, and enzyme-treated barley I got black vinegar. The obtained enzyme-treated barley black vinegar was obtained by using 400 g of barley per liter of enzyme-treated barley black vinegar, and the average molecular weight of the protein degradation product contained was about 490.
［実施例２］
＜分離液状ドレッシングの製造方法＞
下記の配合割合に準じ、実施例１で得られた酵素処理大麦黒酢及びその他の水相原料を混合し、ミキサーで均一に攪拌し（３０００ｒｐｍ、３分）、水相部を調製した。次に、得られた水相部を分離液状ドレッシングの容量が２５０ｍＬとなるように２５０ｍＬ容量のポリエチレンテレフタレート製の容器（以下、ＰＥＴ容器）に充填した後に、残りの油相部である植物油を積層させ密栓した。
[Example 2]
<Method for producing separated liquid dressing>
According to the following blending ratio, the enzyme-treated barley black vinegar obtained in Example 1 and other aqueous phase raw materials were mixed and stirred uniformly with a mixer (3000 rpm, 3 minutes) to prepare an aqueous phase part. Next, after filling the obtained aqueous phase part into a 250 mL capacity polyethylene terephthalate container (hereinafter referred to as PET container) so that the volume of the separated liquid dressing becomes 250 mL, the remaining oil phase part vegetable oil is laminated. And sealed.
＜分離液状ドレッシングの配合割合＞
（油相部）
植物油 ３５％
（水相部）
醤油 １５％
酵素処理大麦食酢（酸度５％） １０％
食塩 ３％
キサンタンガム ０．１％
清水 残余
――――――――――――――――――――
合計 １００％
<Combination ratio of separated liquid dressing>
(Oil phase)
Vegetable oil 35%
(Water phase)
15% soy sauce
Enzyme-treated barley vinegar (acidity 5%) 10%
3% salt
Xanthan gum 0.1%
Shimizu Residue ――――――――――――――――――――
Total 100%
分離液状ドレッシングの製造工程中の攪拌時に、酵素処理大麦黒酢を含む混合液の泡立ちは少なく、また、発生した泡は消えやすいものであった。 At the time of stirring during the manufacturing process of the separated liquid dressing, foaming of the mixed solution containing the enzyme-treated barley black vinegar was small, and the generated foam was easy to disappear.
［実施例３］
実施例１の酵素処理大麦黒酢の製造方法における麦芽糖化液および麦芽濃縮糖化液の製造工程において、粉砕した麦芽と清水を混合し、攪拌しながら６０℃で９０分間加熱した後（糖化処理）、９０℃まで達温させることで酵素反応を停止させた以外は実施例１と同様の方法で麦芽糖化液を得た後、その麦芽糖化液を用いて実施例１と同様の方法で酵素処理大麦黒酢を得た。
[Example 3]
In the manufacturing process of the malt saccharified solution and the malt concentrated saccharified solution in the method for producing the enzyme-treated barley black vinegar of Example 1, the pulverized malt and fresh water are mixed and heated at 60 ° C. for 90 minutes with stirring (saccharification treatment). The malt saccharified solution was obtained in the same manner as in Example 1 except that the enzyme reaction was stopped by reaching 90 ° C., and then the malt saccharified solution was used in the same manner as in Example 1 for enzyme treatment. Barley black vinegar was obtained.
［比較例１］
実施例１の酵素処理大麦黒酢の製造方法における麦芽糖化液および麦芽濃縮糖化液の製造工程において、粉砕した麦芽と清水を混合し、攪拌しながら４５℃で３時間加熱した後（プロテアーゼ処理）、６０℃で９０分間加熱（糖化処理）した以外は実施例１と同様の方法で酒精発酵および酢酸発酵後のプロテアーゼ処理を施していない大麦黒酢を得た。なお、得られた大麦黒酢に含有されるタンパク質分解物の平均分子量は約５７０であった。
[Comparative Example 1]
In the production process of malt saccharified solution and malt concentrated saccharified solution in the method for producing the enzyme-treated barley black vinegar of Example 1, the pulverized malt and fresh water were mixed and heated at 45 ° C. with stirring for 3 hours (protease treatment) Barley black vinegar not subjected to protease treatment after alcoholic fermentation and acetic acid fermentation was obtained in the same manner as in Example 1 except that it was heated at 60 ° C. for 90 minutes (saccharification treatment). In addition, the average molecular weight of the protein degradation product contained in the obtained barley black vinegar was about 570.
［試験例１］
実施例１の酵素処理大麦黒酢１Ｌ、実施例３の酵素処理大麦黒酢１Ｌ、比較例１の大麦黒酢１Ｌ、比較例１の大麦黒酢１Ｌにシリコーン０．０４５ｇを混合したものを用いて、プロテアーゼ処理の有無による攪拌時の黒酢の泡立ちやすさを評価した。具体的には、上記４種の黒酢をミキサーで攪拌し（３０００ｒｐｍ、３分）、を下記の評価基準で評価した。
[Test Example 1]
1 L of enzyme-treated barley black vinegar of Example 1, 1 L of enzyme-treated barley black vinegar of Example 3, 1 L of barley black vinegar of Comparative Example 1 and 1 L of barley black vinegar of Comparative Example 1 were mixed with 0.045 g of silicone. Then, the ease of foaming of black vinegar during stirring with and without protease treatment was evaluated. Specifically, the four types of black vinegar were stirred with a mixer (3000 rpm, 3 minutes) and evaluated according to the following evaluation criteria.
「攪拌時の黒酢の泡立ちやすさ」の評価
ランク：基準
◎：泡立ちが充分に抑制されており、発生した泡はすぐに消滅した。
○：泡立ちが抑制されており、発生した泡は短時間の静置で消滅した。
△：泡立ちがやや抑制されているが満足いくものではなく、発生した泡は短時間の静置では消滅しなかった。
×：泡立ちが抑制されておらず、長時間放置しても消滅しなかった。
Evaluation rank of “ease of foaming of black vinegar during stirring”: Standard A: Foaming was sufficiently suppressed, and the generated foam immediately disappeared.
○: Foaming was suppressed, and the generated foam disappeared after standing for a short time.
(Triangle | delta): Although foaming was suppressed a little, it was not satisfactory and the bubble which generate | occur | produced did not lose | disappear after standing for a short time.
X: Foaming was not suppressed and did not disappear even after being left for a long time.
表１より、黒酢の製造工程において、酢酸発酵後にプロテアーゼ処理をした酵素処理黒酢は、攪拌時の泡立ちが抑制され、かつ発生した泡の消泡効果が優れており（実施例１、３）、酢酸発酵後にプロテアーゼ処理に加えて酒精発酵する前にプロテアーゼ処理をした酵素処理黒酢は、より攪拌時の泡立ちが抑制され、かつ発生した泡の消泡効果がより優れていることが理解される（実施例１）。 From Table 1, in the black vinegar manufacturing process, the enzyme-treated black vinegar that was subjected to protease treatment after acetic acid fermentation was suppressed in foaming during stirring and had excellent defoaming effect on the generated foam (Examples 1 and 3). ), Enzyme-treated black vinegar that has been protease-treated before acetic acid fermentation in addition to protease treatment after acetic acid fermentation is understood to be more effective in suppressing foaming during stirring and foaming (Example 1).
［実施例４］
＜玄米酒精発酵液の製造工程＞
玄米７００ｋｇを粉砕し、液化酵素（液化酵素Ｔ（エイチビィアイ社製））３ｋｇ、水１８００Ｌを加え、５０℃で１時間、さらに９０℃で１時間液化処理を行った。その後、５０℃まで冷却し、玄米麹１００ｋｇ、米黒酢４０Ｌ、糖化酵素（グルコアミラーゼアマノＳＤ(天野エンザイム社製)）０．２ｋｇ、プロテアーゼ（プロテアーゼＭ（天野エンザイム社製））１ｋｇを加え、５０℃で３時間処理した。その後、３０℃まで冷却後、少量の酵母を添加し、２４時間酒精発酵後、ろ過をして、玄米酒精発酵液を得た。
[Example 4]
<Manufacturing process of brown rice liquor fermented liquid>
700 kg of brown rice was pulverized, 3 kg of liquefied enzyme (liquefied enzyme T (manufactured by HIBI)) and 1800 L of water were added, and liquefaction was performed at 50 ° C. for 1 hour and further at 90 ° C. for 1 hour. Then, it cools to 50 degreeC, Brown rice bran 100kg, Rice black vinegar 40L, Saccharification enzyme (Glucoamylase Amano SD (Amano Enzyme)) 0.2kg, Protease (Protease M (Amano Enzyme)) 1kg, Treated at 50 ° C. for 3 hours. Thereafter, after cooling to 30 ° C., a small amount of yeast was added, and after 24 hours of alcoholic fermentation, filtration was performed to obtain a brown rice alcoholic fermented liquor.
＜玄米糖化液の製造工程＞
玄米５００ｋｇを粉砕し、液化酵素（液化酵素Ｔ（エイチビィアイ社製））２ｋｇ、水１２００Ｌを加え、５０℃で３時間、さらに９０℃で１時間液化処理を行った。その後、５０℃まで冷却し、米黒酢４０Ｌ、糖化酵素（グルコアミラーゼアマノＳＤ(天野エンザイム社製)）０．１２ｋｇ、プロテアーゼ（プロテアーゼＭ（天野エンザイム社製））１．５ｋｇを加え、５０℃で１７時間糖化処理を行った。その後ろ過をして、玄米糖化液を得た。
<Manufacturing process of brown rice saccharified solution>
500 kg of brown rice was pulverized, 2 kg of liquefied enzyme (liquefied enzyme T (manufactured by HIBI)) and 1200 L of water were added, and liquefaction was performed at 50 ° C. for 3 hours and further at 90 ° C. for 1 hour. Thereafter, the mixture was cooled to 50 ° C., 40 L of rice black vinegar, saccharifying enzyme (glucoamylase Amano SD (manufactured by Amano Enzyme)) 0.12 kg, protease (protease M (manufactured by Amano Enzyme)) 1.5 kg were added, and 50 ° C. And saccharification treatment was performed for 17 hours. Thereafter, filtration was performed to obtain a brown rice saccharified solution.
＜米黒酢の製造工程＞
玄米酒精発酵液２７０Ｌと玄米糖化液４００Ｌ、米黒酢２３０Ｌ、水１００Ｌを混合し、酢酸菌を接種し、３０℃で２０日間、アルコール濃度０．５ｍｌ／１００ｍｌ以下になるまで酢酸発酵を行い、ろ過をして、米黒酢を得た。
<Manufacturing process of rice black vinegar>
Mix 270L of brown rice liquor fermented liquid, 400L of brown rice saccharified liquid, 230L of rice black vinegar, 100L of water, inoculate acetic acid bacteria, perform acetic acid fermentation at 30 ° C for 20 days until the alcohol concentration is 0.5ml / 100ml or less, Filtration gave rice black vinegar.
＜酵素処理米黒酢の製造工程＞
得られた米黒酢１００Ｌに対して酸性プロテアーゼ（プロテアーゼＹＰ−ＳＳ（ヤクルト薬品工業社製））５０ｇの割合で添加し、４５℃で１７時間プロテアーゼ処理をし、ろ過をして、酵素処理米黒酢を得た。なお、得られた酵素処理米黒酢は酵素処理米黒酢１Ｌにつき３００ｇの米を使用したものであり、含有されるタンパク質分解物の平均分子量は約３３０であった。
<Manufacturing process of enzyme-treated rice black vinegar>
50 g of acidic protease (protease YP-SS (manufactured by Yakult Pharmaceutical Co., Ltd.)) was added to 100 L of the obtained rice black vinegar, and the mixture was subjected to protease treatment at 45 ° C. for 17 hours, filtered, and enzyme-treated rice. I got black vinegar. The obtained enzyme-treated rice black vinegar was obtained by using 300 g of rice per liter of enzyme-treated rice black vinegar, and the average molecular weight of the proteolysate contained was about 330.
［実施例５］
＜黒酢飲料の製造方法＞
下記の配合割合に準じ、実施例３で得られた酵素処理米黒酢７．５ｋｇ、砂糖３ｋｇ及び清水９０ｋｇを混合し、ミキサーで均一に攪拌し（３０００ｒｐｍ、３分）、混合液を調製した。次に、得られた混合液を常法により１０８℃で２秒間加熱殺菌した後、これを２００ｍＬずつ紙容器に無菌パックして黒酢飲料を得た。
[Example 5]
<Method for producing black vinegar beverage>
According to the following blending ratio, 7.5 kg of the enzyme-treated rice black vinegar obtained in Example 3, 3 kg of sugar and 90 kg of fresh water were mixed and stirred uniformly with a mixer (3000 rpm, 3 minutes) to prepare a mixed solution. . Next, the obtained mixed solution was sterilized by heating at 108 ° C. for 2 seconds by a conventional method, and then 200 mL of the mixture was aseptically packed in a paper container to obtain a black vinegar beverage.
黒酢飲料の製造工程中の攪拌時に、酵素処理米黒酢を含む混合液の泡立ちは少なく、また、発生した泡は消えやすいものであった。 At the time of stirring during the production process of the black vinegar beverage, the mixed solution containing the enzyme-treated rice black vinegar had little foaming, and the generated foam was easy to disappear.
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