JP7204071B1 - Production method of potato vinegar - Google Patents
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- JP7204071B1 JP7204071B1 JP2021163734A JP2021163734A JP7204071B1 JP 7204071 B1 JP7204071 B1 JP 7204071B1 JP 2021163734 A JP2021163734 A JP 2021163734A JP 2021163734 A JP2021163734 A JP 2021163734A JP 7204071 B1 JP7204071 B1 JP 7204071B1
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- 239000000052 vinegar Substances 0.000 title claims abstract description 35
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 35
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 18
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 17
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 5
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract 3
- 238000009835 boiling Methods 0.000 claims description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 24
- 238000000855 fermentation Methods 0.000 abstract description 10
- 230000004151 fermentation Effects 0.000 abstract description 10
- 241000894006 Bacteria Species 0.000 abstract description 8
- 230000001476 alcoholic effect Effects 0.000 abstract description 6
- 239000002440 industrial waste Substances 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 description 5
- 239000010794 food waste Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000001914 filtration Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
【課題】解決しようとする課題は、産業廃棄物として処理される加工残渣を有効活用すること及びアルコール発酵及び酢酸菌を用いない酢の製造方法を提供することにある。【解決手段】芋または芋の加工残渣に熱湯を加え、次に常温水、米麹、ドライイーストを加えて撹拌後、発酵させることを特徴とする芋酢または芋酢の製造方法である。前記熱湯と常温水に替えてぬるま湯を加えてもよい。本発明の芋酢は、一般的な酢と比較して、ｐＨが高めの２．０～３．５程度であり、酸味が抑えられ、糖度が７前後のまろやかな酢に仕上げることができる。【選択図】図１The problem to be solved is to effectively utilize processing residues treated as industrial waste and to provide a method for producing vinegar without using alcoholic fermentation and acetic acid bacteria. A method for producing potato vinegar or potato vinegar characterized by adding hot water to potato or processed potato residue, then adding normal temperature water, rice malt and dry yeast, stirring the mixture, and fermenting the mixture. Lukewarm water may be added instead of the hot water and normal temperature water. The sweet potato vinegar of the present invention has a pH of about 2.0 to 3.5, which is higher than that of general vinegar, suppresses sourness, and can be finished as a mellow vinegar with a sugar content of about 7. [Selection drawing] Fig. 1
Description
本発明は、芋酢の製造方法に関するものである。The present invention relates to a method for producing potato vinegar.
酢の製造には、アルコール発酵及び酢酸菌を用いることが一般的である。
また、酢の原料となるさつま芋に代表される根菜類等の加工残渣は、肥料として利用されなければ、産業廃棄物として処理されており、環境面及び食品廃棄ロスの観点からも課題となっている。Alcoholic fermentation and acetic acid bacteria are generally used to produce vinegar.
In addition, processing residues such as root vegetables such as sweet potatoes, which are the raw materials of vinegar, are treated as industrial waste unless they are used as fertilizer, which is an issue from the perspective of the environment and food waste loss. there is
例えば、特開平１０－１５０９７１号には、穀類の麹、酵母および水により一次酢醪を調製し、これにさつまいもを加えて二次酢醪を調製し、アルコール発酵させた後、これに水を加え、酢酸菌を接種して三次酢醪を調製し、酢酸発酵させることを特徴とするさつまいも酢の製造方法が開示されているが、加工残渣を用いるものではなく、アルコール発酵及び酢酸菌を用いている。For example, in JP-A-10-150971, a primary vinegar mash is prepared from cereal koji, yeast and water, sweet potatoes are added to prepare a secondary vinegar mash, alcoholic fermentation is performed, and water is added to this. In addition, a method for producing sweet potato vinegar is disclosed, which is characterized by inoculating acetic acid bacteria to prepare tertiary vinegar mash and acetic acid fermentation, but alcoholic fermentation and acetic acid bacteria are used instead of processing residues. ing.
解決しようとする課題は、産業廃棄物として処理される加工残渣を有効活用することで、食品廃棄ロスを軽減し、且つアルコール発酵及び酢酸菌を用いない酢の製造方法を提供することにある。The problem to be solved is to provide a vinegar production method that reduces food waste loss and does not use alcoholic fermentation and acetic acid bacteria by effectively utilizing processing residues that are treated as industrial waste.
芋または芋の加工残渣に熱湯を加え、次に常温水、米麹、ドライイーストを加えて撹拌後、発酵させることを特徴とする芋酢または芋酢の製造方法である。A method for producing sweet potato vinegar or sweet potato vinegar, characterized by adding boiling water to sweet potatoes or processed sweet potato residues, then adding normal temperature water, rice koji and dry yeast, stirring the mixture, and fermenting the mixture.
前記熱湯及び常温水に替えて、ぬるま湯を加えることを特徴とする芋酢または芋酢の製造方法である。A method for producing sweet potato vinegar or sweet potato vinegar, wherein lukewarm water is added in place of the hot water and room temperature water.
本発明の芋酢は、アルコール発酵及び酢酸菌を用いていないため、まろやかな酢として仕上げることができる。一般的な酢と比較して、ｐＨが高めの２．０～３．５程度であり、酸味が抑えられ糖度が７前後と独特の醸造酢となっている。Since the potato vinegar of the present invention does not use alcoholic fermentation or acetic acid bacteria, it can be finished as mild vinegar. Compared to general vinegar, it has a pH of 2.0 to 3.5, which is slightly higher, and its acidity is suppressed.
本発明の芋酢は酸味が抑えられているため、そのまま飲料してもよく、調味料、調味料の添加剤としてもよく、又は焼酎等の混合液として利用することもできるSince the sweet potato vinegar of the present invention has a suppressed sourness, it can be drunk as it is, can be used as a seasoning, an additive for seasoning, or can be used as a mixed liquid such as shochu.
本発明の芋酢は、加工残渣や規格外品を利用することで、食品廃棄ロスの低減につなげることができる。The potato vinegar of the present invention can lead to a reduction in food waste loss by using processing residues and non-standard products.
本発明の芋酢の製造方法について、図面を引用して説明する。The method for producing potato vinegar of the present invention will be described with reference to the drawings.
図１の製造過程に順じて説明する。例えば、原料として容器に入った芋の残渣２ｋｇに熱湯２ｋｇを加え、次に常温水３ｋｇ、米麹４００ｇ、ドライイースト４ｇを加え撹拌する。撹拌後、容器に蓋をして、温度を３６度から４０度の範囲内で、発酵が止まる１４日程度保管する。発酵が終わった後、濾過し芋酢が完成する。濾過は複数回行ってもよい。濾過の繰り返すことで、不純物が除去され透明度が高くなる。The manufacturing process of FIG. 1 will be described. For example, 2 kg of hot water is added to 2 kg of potato residue in a container as a raw material, then 3 kg of normal temperature water, 400 g of rice koji, and 4 g of dry yeast are added and stirred. After stirring, the container is covered and stored at a temperature between 36°C and 40°C for about 14 days until fermentation stops. After the fermentation is over, it is filtered and potato vinegar is completed. Filtration may be performed multiple times. Repeated filtration removes impurities and increases transparency.
上記投入量は一例として示すものであり、投入量は上記の割合に準じて調整すればよい。上記投入量を比で表した場合、芋の残渣を１として、熱湯１、常温水１．５、米麹０．２、ドライイースト０．００２となる。また、投入量は前記を基本として、適宜調整は可能であり、前記投入量に限定されるものでもない。The above charging amount is shown as an example, and the charging amount may be adjusted according to the above ratio. When the above input amounts are expressed as a ratio, the potato residue is 1, hot water is 1, room temperature water is 1.5, rice koji is 0.2, and dry yeast is 0.002. Moreover, the amount to be charged can be appropriately adjusted on the basis of the above, and is not limited to the amount to be charged.
芋の残渣としては、例えば、干芋を作る過程におけるさつま芋の残渣が望ましいが、ジャガイモや里芋等の加工残渣など、これに限定するものではない。原料への添加物としては、水と麹とドライイーストのみであり、アルコールや酢酸菌を使用していないことに特徴を有している。本製法により完成した芋酢は、一般的な酢と比較して、ｐＨが高めの２．０～３．５程度の酸味が抑えられ糖度が７前後と独特の醸造酢となっている。As the potato residue, for example, sweet potato residue in the process of making dried sweet potato is desirable, but processing residue such as potato or taro is not limited to this. Only water, koji and dry yeast are added to the ingredients, and it is characterized by not using alcohol or acetic acid bacteria. The sweet potato vinegar produced by this method has a higher pH of around 2.0 to 3.5, less sour than ordinary vinegar, and a sugar content of around 7, making it a unique brewed vinegar.
また、規格外品等で市場に流通できないものも原料として利用でき、食品廃棄ロスの軽減につながる。当然であるが、原料として加工残渣を用いず、原料そのものを用いもよい。高価にはなるが、より風味のある酢が完成する。In addition, non-standard products that cannot be distributed to the market can be used as raw materials, leading to a reduction in food waste loss. Naturally, the raw material itself may be used without using the processing residue as the raw material. It will be more expensive, but it will produce a more flavorful vinegar.
熱湯を加えることで、殺菌効果により不要な菌や微生物を除去することができる。熱湯に替えてぬるま湯を加えてもよい。ぬるま湯の温度は、３６度～４８度が望ましいが、これに限定するものではない。By adding boiling water, unnecessary bacteria and microorganisms can be removed by the sterilization effect. You can add lukewarm water instead of hot water. The temperature of lukewarm water is desirably 36 to 48 degrees, but is not limited to this.
発酵時の温度維持には、空調により室内の温度を制御する方法等があるが、容器の周囲にヒーター等の熱源を設けてもよい。小規模でより簡略的な方法としては、電気毛布やコタツを利用する方法もある。To maintain the temperature during fermentation, there is a method of controlling the indoor temperature by air conditioning, but a heat source such as a heater may be provided around the container. A smaller and simpler method is to use an electric blanket or a kotatsu.
本発明の芋酢は、工業生産が可能である。The potato vinegar of the present invention can be industrially produced.
１ 芋酢の製造過程1 Production process of potato vinegar
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| JP2021163734A JP7204071B1 (en) | 2021-09-01 | 2021-09-01 | Production method of potato vinegar |
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| JP2021163734A JP7204071B1 (en) | 2021-09-01 | 2021-09-01 | Production method of potato vinegar |
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| JP2023035763A JP2023035763A (en) | 2023-03-13 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002142748A (en) | 2000-11-10 | 2002-05-21 | Maruboshi Su Kk | Method for producing mellow sweet potato vineger |
| JP2008072962A (en) | 2006-09-21 | 2008-04-03 | Chuichi Niisato | Method for producing red sweet potato vinegar, and red sweet potato vinegar beverage |
| CN102690750A (en) | 2012-06-15 | 2012-09-26 | 南京农业大学 | Purple sweet potato vinegar and brewing process thereof |
| CN105087346A (en) | 2015-08-31 | 2015-11-25 | 许昌学院 | Low-sugar fully fermented health-care purple sweet potato red vinegar and processing technique thereof |
| CN111040922A (en) | 2018-10-15 | 2020-04-21 | 崔译丹 | Preparation method of purple sweet potato vinegar |
| CN112322444A (en) | 2020-11-17 | 2021-02-05 | 黄健 | Preparation method of sweet potato vinegar beverage |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61254178A (en) * | 1985-05-04 | 1986-11-11 | Hirofumi Akano | Production of food vinegar |
| JPH02167064A (en) * | 1988-12-17 | 1990-06-27 | Takayuki Kojima | Production of brewed vinegar utilizing sweet potato |
| JPH10150971A (en) * | 1996-11-20 | 1998-06-09 | Satsuma Shuzo Kk | Sweet potato vinegar and its production |
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- 2021-09-01 JP JP2021163734A patent/JP7204071B1/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002142748A (en) | 2000-11-10 | 2002-05-21 | Maruboshi Su Kk | Method for producing mellow sweet potato vineger |
| JP2008072962A (en) | 2006-09-21 | 2008-04-03 | Chuichi Niisato | Method for producing red sweet potato vinegar, and red sweet potato vinegar beverage |
| CN102690750A (en) | 2012-06-15 | 2012-09-26 | 南京农业大学 | Purple sweet potato vinegar and brewing process thereof |
| CN105087346A (en) | 2015-08-31 | 2015-11-25 | 许昌学院 | Low-sugar fully fermented health-care purple sweet potato red vinegar and processing technique thereof |
| CN111040922A (en) | 2018-10-15 | 2020-04-21 | 崔译丹 | Preparation method of purple sweet potato vinegar |
| CN112322444A (en) | 2020-11-17 | 2021-02-05 | 黄健 | Preparation method of sweet potato vinegar beverage |
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