JPH04222586A - New vinegar - Google Patents
New vinegarInfo
- Publication number
- JPH04222586A JPH04222586A JP2413993A JP41399390A JPH04222586A JP H04222586 A JPH04222586 A JP H04222586A JP 2413993 A JP2413993 A JP 2413993A JP 41399390 A JP41399390 A JP 41399390A JP H04222586 A JPH04222586 A JP H04222586A
- Authority
- JP
- Japan
- Prior art keywords
- vinegar
- saccharides
- galactooligosaccharide
- sugar
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 106
- 239000000052 vinegar Substances 0.000 title claims abstract description 106
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 73
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 68
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims abstract description 49
- 150000003271 galactooligosaccharides Chemical class 0.000 claims abstract description 48
- 238000000855 fermentation Methods 0.000 claims abstract description 31
- 230000004151 fermentation Effects 0.000 claims abstract description 31
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 20
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 20
- 230000001476 alcoholic effect Effects 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 10
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- 239000000203 mixture Substances 0.000 description 23
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 14
- 239000008103 glucose Substances 0.000 description 14
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Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【産業上の利用分野】本発明は新食酢に関し、更に詳し
くは、家庭用、業務用、また、各種食品の加工用等々と
して好適な食酢に関する。即ち、本発明は、まろやかな
あっさりした酸味と風味をもち、酢の効能に加えて更に
機能性オリゴ糖高含有により体調調節機能性を併せ持つ
食酢であり、家庭用、業務用における食酢としての利用
を始め、ポン酢、すし酢、サラダ酢、ラッキョウ酢及び
その他の野菜酢漬類、海産酢漬類などの加工酢として利
用でき、また、ソース、ケチャップ、マヨネーズ、サラ
ダドレッシング等の副原料として利用でき、更に、味噌
、醤油、つゆ、タレ、ダシの素、複合調味料、発酵調味
料などの調味料用としての利用、食酢飲料、スポーツ飲
料、健康飲料、炭酸飲料、乳性飲料、果汁飲料、発酵飲
料、酒類などの飲料用としての利用、米飯、パン、米菓
、和菓子、洋菓子、冷菓、氷菓、缶詰、びん詰、チュー
ブ詰、乳製品や畜肉加工品、魚肉加工品、珍味類、各種
ペースト類、ジャム、佃煮、惣菜、調理済食品や即席飲
食品等の各種食物用としての利用、餌料、飼料、ペット
フード等として家畜、家禽、その他蜜蜂、蚕、魚等の飼
育用としての利用、肥料、土壌改良剤等用としての利用
、果実、野菜、草花などの作物育成用としての利用、化
粧水、口紅、リップクリーム等の化粧品用としての利用
、健康食品、機能性食品用としての利用、口中清涼剤、
うがい薬、内服薬等の医薬用としての利用、その他歯み
がき、洗髪料、洗剤、入浴剤等の各種日用品用としての
利用、或いは、タバコ等々の各種の多分野で利用できる
新食酢に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a new type of vinegar, and more particularly to a vinegar suitable for household use, commercial use, and processing of various foods. That is, the present invention is a vinegar that has a mellow and light sourness and flavor, and in addition to the efficacy of vinegar, has physical condition regulating functionality due to its high content of functional oligosaccharides, and can be used as a vinegar for home and commercial use. It can be used as a processed vinegar for ponzu, sushi vinegar, salad vinegar, rakkyo vinegar, other pickled vegetables, pickled seafood, etc. It can also be used as an auxiliary raw material for sauces, ketchup, mayonnaise, salad dressings, etc. Use for seasonings such as miso, soy sauce, soup, sauce, stock base, compound seasonings, fermented seasonings, vinegar drinks, sports drinks, health drinks, carbonated drinks, milk drinks, fruit juice drinks, fermented drinks, Use for beverages such as alcoholic beverages, cooked rice, bread, rice crackers, Japanese confectionery, Western confectionery, frozen desserts, frozen confections, canned goods, bottled goods, tubed goods, dairy products, processed meat products, processed fish products, delicacies, various pastes, Use for various foods such as jam, tsukudani, side dishes, cooked foods and instant drinks, feed, fodder, pet food, etc. for raising livestock, poultry, other bees, silkworms, fish, etc., fertilizer, Use as soil conditioner, etc., use for growing crops such as fruits, vegetables, and flowers, use for cosmetics such as lotions, lipsticks, and lip balms, use for health foods, functional foods, and oral products. refreshing agent,
The present invention relates to a new type of vinegar that can be used for medical purposes such as gargles and internal medicines, for various daily necessities such as toothpaste, hair wash, detergents, bath salts, etc., and for use in various fields such as tobacco use.
【従来の技術】伝統的な基礎調味料である食酢は、米酢
、粕酢のように、主食の米を利用して古くから製造され
てきた。また、明治以後、アルコールを原料としたアル
コール酢や、近年では麦芽を主原料とした麦芽酢、果物
を原料としたリンゴ酢、ブドウ酢も生産されている。
この他、原料により食酢は多様化しているが、基本的に
はＪＡＳにより分類されている。即ち、食酢は醸造酢と
合成酢に大別され、醸造酢は［穀物酢（穀物酢、米酢）
］、［果実酢（果実酢、リンゴ酢、ブドウ酢）］及び［
穀物酢（果実酢以外の醸造酢）］に整理されている。上
述した醸造酢における食酢は、有用微生物の参加様式か
ら１〜３段型に分けて考えることができる。１段型は、
含有アルコールを酢酸菌が酸化して酢酸に変えるタイプ
で、例えばアルコール酢、粕酢などがある。上記アルコ
ール酢においては、酢酸菌の栄養源として、必要により
含窒素物、無機塩及び発酵性糖類（グルコース、フラク
トース等）を加えることもある。２段型は、発酵性糖類
（グルコース、フラクトース、マルトース、シュクロー
ス等）を含む原料に酵母を加え、アルコールをつくらせ
てから酢酸菌を追加して酢酸に変えるタイプで、例えば
糖蜜酢、果実酢等がある。３段型は、澱粉或いは穀類、
イモ類を糊化して粉砕し、麦芽とまぜるか、麹カビを接
種させ澱粉を発酵性糖類であるグルコース、マルトース
までに分解し、酵母を加えてアルコールとした濾過液、
或いは、蒸留液に酢酸菌をはたらかせたタイプで、例え
ば米酢、麦芽酢等がある。以上の説明のように、食酢に
おいては、糖類が重要な役割をしていて、これが甘味と
腰の強さを与えるものであるが、従来技術における食酢
はグルコース、フラクトース、マルトース、シュクロー
ス等の発酵性糖類を利用するものであることから、食酢
成分中の糖組成もグルコース、フラクトース、マルトー
ス、シュクロース等の発酵性糖類を主体にするものであ
り、しかも、低含有率のものであった。従来の食酢の糖
組成については、例えば海老根英雄「酢とビネガーの品
質」食の科学、６３号、５４ページ（１９８１）に詳し
く説明されており、下記表１にその各成分値を示す。[Prior Art] Vinegar, which is a traditional basic seasoning, has been produced since ancient times using rice, a staple food, such as rice vinegar and lees vinegar. Furthermore, since the Meiji period, alcoholic vinegar made from alcohol, and in recent years malt vinegar made from malt as a main ingredient, apple cider vinegar and grape vinegar made from fruit have also been produced. In addition, vinegar is diversified depending on the raw material, but it is basically classified by JAS. In other words, table vinegar is roughly divided into brewed vinegar and synthetic vinegar, and brewed vinegar is divided into [grain vinegar (grain vinegar, rice vinegar)]
], [Fruit vinegar (fruit vinegar, apple vinegar, grape vinegar)] and [
Grain vinegar (brewed vinegar other than fruit vinegar)] The vinegar in the above-mentioned brewed vinegar can be divided into 1 to 3 stage types based on the mode of participation of useful microorganisms. The one-stage type is
It is a type in which acetic acid bacteria oxidize the alcohol it contains and convert it into acetic acid, such as alcoholic vinegar and lees vinegar. In the above-mentioned alcoholic vinegar, nitrogen-containing substances, inorganic salts, and fermentable sugars (glucose, fructose, etc.) may be added as nutritional sources for acetic acid bacteria, if necessary. The two-stage type is a type in which yeast is added to raw materials containing fermentable sugars (glucose, fructose, maltose, sucrose, etc.) to create alcohol, and then acetic acid bacteria are added to convert it into acetic acid.For example, molasses vinegar, fruit There are vinegar etc. The 3-tier type is starch or grain,
Gelatinize and crush potatoes, mix with malt, or inoculate with koji mold to break down starch into fermentable sugars such as glucose and maltose, add yeast to make alcohol, and make a filtrate.
Alternatively, there are types in which acetic acid bacteria act on distilled liquid, such as rice vinegar and malt vinegar. As explained above, sugars play an important role in vinegar, giving it sweetness and firmness, but conventional vinegar is made from glucose, fructose, maltose, sucrose, etc. Since fermentable sugars are used, the sugar composition in the vinegar component is mainly fermentable sugars such as glucose, fructose, maltose, and sucrose, and the content is low. . The sugar composition of conventional vinegar is explained in detail in, for example, Hideo Ebine, "Vinegar and the Quality of Vinegar," Food Science, No. 63, p. 54 (1981), and the values of each component are shown in Table 1 below.
【表１】従来の食酢の糖組成
（単位：ｇ／１００ｍｌ）[Table 1] Sugar composition of conventional vinegar
(Unit: g/100ml)
【発明が解決しようとする課題】本発明は、難発酵性糖
類であるガラクトオリゴ糖含有糖類或いはフラクトオリ
ゴ糖含有糖類を用いて食酢を得るもので、従来の食酢の
糖組成とは異なり、ガラクトオリゴ糖或いはフラクトオ
リゴ糖を成分とする機能性オリゴ糖高含有の新食酢を提
供するものである。[Problems to be Solved by the Invention] The present invention is to obtain vinegar using saccharides containing galactooligosaccharides or saccharides containing fructooligosaccharides, which are difficult-to-fermented saccharides. The present invention provides a new vinegar with a high content of functional oligosaccharides, which is composed of fructooligosaccharides.
【課題を解決するための手段】本発明に係る食酢は、ガ
ラクトオリゴ糖或いはフラクトオリゴ糖含有糖類を用い
てアルコ−ル発酵と酢酸発酵とを行なうことにより得ら
れるものである。以下に本発明を更に詳しく説明する。
近年、我国では食生活が多様化し、加工食品、調理済食
品、ファーストフード等の利用が急激に増加する一方で
、消費者の健康志向が極めて高まっている。このため、
健康に対して付加価値をもった食品素材や加工食品の開
発が大いに期待されている。本発明は、この様な状況に
鑑みて開発、完成されたものであり、食酢の効能に加え
て機能性オリゴ糖高含有により体調調節機能性をもつ新
食酢を提供することにある。本発明におけるガラクトオ
リゴ糖含有糖類とフラクトオリゴ糖含有糖類とについて
説明する。ガラクトオリゴ糖は母乳中に存在する糖類と
して知られている。工業的なガラクトオリゴ糖の製法に
は大きく分けて２つある。第１の方法は、特公昭５８−
２０２６６号、特開昭６０−２５１８９６号等に示され
ている如くラクトース（乳糖）にβ−ガラクトシダーゼ
を作用させる転移ガラクトオリゴ糖である。この反応に
おいては、ラクトース２分子の内、１分子が供与体に、
別の１分子が受容体となり、供与体のガラクトース残基
が受容体のガラクト−ス残基側に転移されるために、６
’−ガラクトシルラクトース或いは４’−ガラクトシル
ラクトースである三糖類のガラクトオリゴ糖が生成する
。第２の方法は、天然物抽出型のガラクトオリゴ糖であ
り、特開昭６２−１５５０８２号の大豆から抽出したラ
フィノース（三糖類）、スタキオース（四糖類）を組成
とする大豆オリゴ糖と呼ばれるガラクトオリゴ糖、又は
、特開昭６２−１２６９５１号の甜菜糖から抽出したラ
フィノース（三糖類）を組成とするガラクトオリゴ糖が
ある。一方、フラクトオリゴ糖は、ゴボウ、タマネギ、
ニンニク等の高等植物に広く存在している糖類である。
フラクトオリゴ糖の工業的な製法は、特開昭５９−５３
８３４号等に示されている如くシュクロース（砂糖）に
β−フラクトフラノシダーゼ（フラクトシルトランスフ
ェラーゼ）を作用させるものである。上記反応において
は、シュクロース２分子の内、１分子が供与体に、別の
１分子が受容体となり、供与体のフラクトース残基が受
容体のフラクトース残基側に転移されるために、１−ケ
ストース（三糖類）を生成するが、同時に一連の反応に
より、ニストース（四糖類）、フラクトシル・ニストー
ス（五糖類）等のフラクトオリゴ糖が生成する。以上説
明した如く、β−ガラクトシダーゼによるガラクトオリ
ゴ糖の場合、ラクトース（ガラクトース＋グルコース）
にβ−ガラクトシダーゼが作用分解してガラクトース残
基が転移するために、発酵性糖類のグルコースが同時に
副生するものである。大豆から抽出するガラクトオリゴ
糖（ラフィノース、スタキオース）の場合には、大豆中
にラフィノース約１％、スタキオース約４％、シュクロ
ース約５％が含まれているために、抽出によって共存す
る発酵性糖類のシュクロースが同時に副生するものであ
る。甜菜糖から抽出するガラクトオリゴ糖（ラフィノー
ス）においては、廃糖蜜を精製して利用する場合、共存
する発酵性糖類のシュクロースが同時に副生するもので
ある。また、β−フラクトフラノシダーゼによるフラク
トオリゴ糖の場合は、シュクロース（グルコース＋フラ
クトース）にβ−フラクトフラノシダーゼが作用分解し
て、フラクトース残基が転移するために、発酵性糖類の
グルコースが同時に副生するものである。
更には、ラクトース（乳糖）或いはフラクトース（果糖
）を高温で加熱重合することにより、ガラクトオリゴ糖
含有糖類或いはフラクトオリゴ糖含有糖類と類似のもの
を得る方法もある。後記の表２〜表５に、ガラクトオリ
ゴ糖含有糖類及びフラクトオリゴ糖含有糖類の一般的な
糖組成を示す。本発明においてガラクトオリゴ糖含有糖
類或いはフラクトオリゴ糖含有糖類を用いる原理は、副
生糖分である発酵性糖類のグルコース或いはシュクロー
スをアルコール発酵させて最終的に酢酸成分となし、こ
の特性を積極的に利用して難発酵性糖類のガラクトオリ
ゴ糖或いはフラクトオリゴ糖を残糖せしめ食酢糖組成分
の主体とするものである。この原理を実施して得た本発
明に係る食酢は、まろやかなあっさりした酸味と風味と
をもち、酢の効能、例えば、■疲労回復に役立つ、■動
脈硬化などの予防効果、■栄養素の体内での燃焼を促進
してエネルギーの利用効率を高める、■食欲を増進して
消化吸収を助ける、■防腐殺菌作用がある等の食酢固有
の効果がある。加えて、ガラクトオリゴ糖或いはフラク
トオリゴ糖は、■腸内の有用菌の代表とされているビフ
ィズス菌に選択的に利用されて顕著な腸内菌叢改善効果
があり、■小腸内の消化酵素で分解されずに大腸まで到
達するので難消化性であるために低カロリー性であり、
■虫歯の原因菌であるミュータンス菌の生育に利用され
ず低う蝕性で、■コレステロールの低下などの血清脂質
改善作用があり、■便秘改善効果などの整腸作用がある
等の体調調節機能性を併せもつもので、食酢としての価
値を著しく高めるものである。このようなガラクトオリ
ゴ糖含有糖類或いはフラクトオリゴ糖含有糖類の発酵性
糖類と難発酵性糖類との特性を利用する技術的思考に基
づく食酢は、本発明が最初の提示である。本発明に使用
するガラクトオリゴ糖含有糖類或いはフラクトオリゴ糖
含有糖類の製造上の制限は特にない。一方、酢酸発酵が
終了した従来の食酢に後からガラクトオリゴ糖含有糖類
或いはフラクトオリゴ糖含有糖類を加える事は容易であ
るが、この方法では、糖組成上の発酵性糖類と難発酵性
糖類のバランスにおいても、発酵によって得られる香気
成分及び呈味成分においても、本発明の食酢とは明白に
差があり、本発明の原理とは全く別個のものである。食
酢の原理は、含アルコールもろみが酢酸菌の酸化発酵に
より食酢となるものであり、この酢酸発酵を大別すると
、静置発酵法（表面発酵法）と深部発酵法（全面発酵法
）の２つの方法がある。上記静置発酵法は、種酢（前回
の発酵終了液）にアルコールを含有する原料液を加え充
分に混合して、温度２５〜３５℃で１〜３ヶ月間静置し
て酢酸発酵を行うものである。上記深部発酵法は、原料
液と酢酸菌の混合物に空気を送り込み激しく攪拌して、
液内全体で急速に酢酸発酵を行うものである。
本発明における酢酸発酵の方法には特に限定はない。
又、本発明におけるアルコール発酵のための酵母として
は、Ｓａｃｃｈａｒｏｍｙｃｅｓｃｅｒｅｖｉｓｉａｅ
種が主に用いられ、また、酢酸発酵のための酢酸菌とし
ては、Ａｃｅｔｏｂａｃｔｅｒ ａｃｅｔｉ、Ａｃｅ
ｔｏｂａｃｔｅｒ ｐａｓｔｅｕｒｉａｎｕｓ、Ｇｌ
ｕｃｏｎｏｂａｃｔｅｒ ｏｘｙｄａｎｓ等が用いら
れるが、その菌株の種類は問わない。又、必要があれば
、フラクトオリゴ糖含有糖類のアルコ−ル発酵には、フ
ラクトオリゴ糖の残存率を高めるためにインベルターゼ
欠損酵母を用いても良い。本発明に係る新食酢は、主に
２段型に適用されるが、アルコール発酵前であれば、ガ
ラクトオリゴ糖或いはフラクトオリゴ糖含有糖類を加え
る事により３段型にも適用できるものである。また、ガ
ラクトオリゴ糖含有糖類或いはフラクトオリゴ糖含有糖
類と特性が類似したオリゴ糖類、例えば、パラチノース
含有糖類、パラチノースオリゴ含有糖類、イソラフィノ
ース含有糖類、６α−ガラクトオリゴ糖含有糖類、カッ
プリングシュガー（グルコシルシュクロース、マルトシ
ルシュクロース）含有糖類、異性化乳糖（ラクチュロー
ス）含有糖類、直鎖オリゴ糖（マルトトリオース、マス
トテトラオース、マルトペンタオース、マルトヘキサオ
ース）含有糖類、サイクロデキストリン（α、β、γ）
含有糖類、分岐サイクロデキストリン含有糖類、糖アル
コール（エリスリトール、キシリトール、ソルビトール
、マンニトール、マルチトール、イソマルチトール、ラ
クチトール）含有糖類、ネオトレハロース含有糖類、マ
ルチュロース含有糖類、イヌロオリゴ糖含有糖類、レバ
ンオリゴ糖含有糖類、アガロオリゴ糖含有糖類、キシロ
オリゴ糖含有糖類、セロオリゴ糖含有糖類、キチンオリ
ゴ糖含有糖類、キトサンオリゴ糖含有糖類、マンノオリ
ゴ糖含有糖類、ゲンチオオリゴ糖含有糖類、ダイフラク
トースアンハイドライド（ＤＦＡ）含有糖類、イソマル
トシュクロース含有糖類、キシロシュクロース含有糖類
、キシロシルフラクトシド含有糖類、乳果オリゴ糖（ラ
クトシュクロース）含有糖類などに加えて、更には、ポ
リデキストロース含有糖類、分岐デキストリン含有糖類
、食物繊維（難消化性多糖類）含有糖類等の多糖類含有
糖類も本発明の原理を用いれば、夫々特有の糖組成から
なる食酢を得ることが出来る。[Means for Solving the Problems] The vinegar according to the present invention is obtained by carrying out alcoholic fermentation and acetic acid fermentation using galactooligosaccharide- or fructooligosaccharide-containing saccharides. The present invention will be explained in more detail below. In recent years, dietary habits have diversified in Japan, and the use of processed foods, pre-cooked foods, fast foods, etc. has rapidly increased, and consumers are becoming increasingly health conscious. For this reason,
There are great expectations for the development of food ingredients and processed foods that have added value for health. The present invention was developed and completed in view of these circumstances, and the object is to provide a new vinegar that has the effects of vinegar and also has physical condition regulating functionality due to its high content of functional oligosaccharides. The galactooligosaccharide-containing saccharide and fructooligosaccharide-containing saccharide in the present invention will be explained. Galactooligosaccharides are known as sugars present in breast milk. There are broadly two methods for producing industrial galactooligosaccharides. The first method is
It is a transferred galactooligosaccharide that causes β-galactosidase to act on lactose (milk sugar), as shown in No. 20266, JP-A No. 60-251896, and the like. In this reaction, one of the two molecules of lactose becomes the donor,
Another molecule becomes an acceptor, and the galactose residue of the donor is transferred to the galactose residue side of the acceptor.
A trisaccharide galacto-oligosaccharide, which is '-galactosyllactose or 4'-galactosyllactose, is produced. The second method is a galactooligosaccharide extracted from natural products, called soybean oligosaccharide, whose composition is raffinose (trisaccharide) and stachyose (tetrasaccharide) extracted from soybeans in JP-A-62-155082. Alternatively, there is a galactooligosaccharide whose composition is raffinose (trisaccharide) extracted from beet sugar, disclosed in JP-A-62-126951. On the other hand, fructooligosaccharides include burdock, onion,
It is a sugar that is widely present in higher plants such as garlic. The industrial method for producing fructooligosaccharides is disclosed in Japanese Patent Application Laid-open No. 59-53.
As shown in No. 834, etc., β-fructofuranosidase (fructosyltransferase) is made to act on sucrose (sugar). In the above reaction, out of two molecules of sucrose, one molecule becomes a donor and another one becomes an acceptor, and the fructose residue of the donor is transferred to the fructose residue of the acceptor. - Kestose (trisaccharide) is produced, but at the same time fructooligosaccharides such as nystose (tetrasaccharide) and fructosyl-nystose (pentasaccharide) are produced through a series of reactions. As explained above, in the case of galactooligosaccharide produced by β-galactosidase, lactose (galactose + glucose)
Since β-galactosidase decomposes and transfers galactose residues, glucose, which is a fermentable sugar, is simultaneously produced as a by-product. In the case of galactooligosaccharides (raffinose, stachyose) extracted from soybeans, soybeans contain about 1% raffinose, about 4% stachyose, and about 5% sucrose. Sucrose is also produced as a by-product. In galactooligosaccharides (raffinose) extracted from beet sugar, when molasses is purified and used, sucrose, a coexisting fermentable sugar, is produced as a by-product. In addition, in the case of fructooligosaccharides produced by β-fructofuranosidase, β-fructofuranosidase acts and decomposes sucrose (glucose + fructose), and fructose residues are transferred, so that glucose, a fermentable sugar, is simultaneously released as a byproduct. It is something that comes from life. Furthermore, there is also a method of obtaining something similar to a galactooligosaccharide-containing saccharide or a fructooligosaccharide-containing saccharide by heating and polymerizing lactose or fructose at high temperature. Tables 2 to 5 below show general sugar compositions of galactooligosaccharide-containing saccharides and fructooligosaccharide-containing saccharides. The principle of using galactooligosaccharide-containing saccharides or fructooligosaccharide-containing saccharides in the present invention is to alcohol-ferment fermentable sugars such as glucose or sucrose, which are by-product sugars, to finally produce an acetic acid component, and to actively utilize this property. The residual sugar is made from non-fermentable saccharides such as galactooligosaccharides or fructooligosaccharides, and the main component of the vinegar sugar composition. The vinegar according to the present invention obtained by implementing this principle has a mellow and light sour taste and flavor, and has the efficacy of vinegar, such as: - Helps in recovering from fatigue, - Preventive effect on arteriosclerosis, etc., - Provides nutrients in the body. Vinegar has the unique effects of promoting combustion and increasing the efficiency of energy use, ■ promoting appetite and aiding in digestion and absorption, and ■ having antiseptic and bactericidal effects. In addition, galactooligosaccharides or fructooligosaccharides are selectively used by Bifidobacteria, which is considered to be a representative of the beneficial bacteria in the intestine, and have a remarkable effect on improving intestinal flora, and are decomposed by digestive enzymes in the small intestine. Since it reaches the large intestine without being digested, it is indigestible and low in calories.
■It is not used for the growth of Streptococcus mutans, which is the cause of tooth decay, and has low cariogenic properties. ■It has a serum lipid improvement effect such as lowering cholesterol. ■It has a regulating effect on the intestines, such as improving constipation. It has both functionality and significantly increases the value of vinegar. The present invention is the first to present a vinegar based on a technical concept that utilizes the characteristics of fermentable and non-fermentable saccharides in galactooligosaccharide-containing saccharides or fructooligosaccharide-containing saccharides. There are no particular restrictions on the production of the galactooligosaccharide-containing saccharide or fructooligosaccharide-containing saccharide used in the present invention. On the other hand, it is easy to add galactooligosaccharide-containing saccharides or fructooligosaccharide-containing saccharides to conventional vinegar after acetic acid fermentation, but this method does not improve the balance between fermentable saccharides and non-fermentable saccharides in the sugar composition. Also, there is a clear difference from the vinegar of the present invention in the aroma components and taste components obtained by fermentation, and the principles of the present invention are completely different. The principle behind vinegar is that alcohol-containing mash is turned into vinegar through oxidative fermentation by acetic acid bacteria.This acetic acid fermentation can be roughly divided into two types: static fermentation (surface fermentation) and deep fermentation (full fermentation). There are two ways. In the above-mentioned stationary fermentation method, a raw material solution containing alcohol is added to the seed vinegar (the liquid from the previous fermentation), mixed thoroughly, and left to stand at a temperature of 25 to 35 degrees Celsius for 1 to 3 months to carry out acetic acid fermentation. It is something. The deep fermentation method described above involves pumping air into the mixture of raw material liquid and acetic acid bacteria and stirring vigorously.
Acetic acid fermentation is carried out rapidly throughout the liquid. There are no particular limitations on the method of acetic acid fermentation in the present invention. Further, as yeast for alcoholic fermentation in the present invention, Saccharomyces cerevisiae
Acetobacter seeds are mainly used, and as acetic acid bacteria for acetic acid fermentation, Acetobacter aceti, Aceto
tobacter pasteurianus, Gl
Uconobacter oxydans etc. are used, but the type of strain does not matter. Furthermore, if necessary, invertase-deficient yeast may be used for alcoholic fermentation of fructooligosaccharide-containing saccharides in order to increase the residual rate of fructooligosaccharides. The new vinegar according to the present invention is mainly applied to a two-stage type, but it can also be applied to a three-stage type by adding galactooligosaccharide- or fructooligosaccharide-containing saccharides before alcohol fermentation. In addition, oligosaccharides with similar characteristics to galactooligosaccharide-containing saccharides or fructooligosaccharide-containing saccharides, such as palatinose-containing saccharides, palatinose-oligo-containing saccharides, isoraffinose-containing saccharides, 6α-galactooligosaccharide-containing saccharides, coupling sugars (glucosyl sucrose, saccharides containing maltosylsucrose), saccharides containing isomerized lactose (lactulose), saccharides containing linear oligosaccharides (maltotriose, mastotetraose, maltopentaose, maltohexaose), cyclodextrin (α, β, γ)
Saccharides containing branched cyclodextrin, saccharides containing sugar alcohols (erythritol, xylitol, sorbitol, mannitol, maltitol, isomaltitol, lactitol), neotrehalose-containing saccharides, maltulose-containing saccharides, inulooligosaccharide-containing saccharides, levan-oligosaccharide-containing saccharides , agarooligosaccharide-containing saccharides, xylo-oligosaccharide-containing saccharides, cellooligosaccharide-containing saccharides, chitin-oligosaccharide-containing saccharides, chitosan-oligosaccharide-containing saccharides, mannooligosaccharide-containing saccharides, gentio-oligosaccharide-containing saccharides, difructose anhydride (DFA)-containing saccharides, isomalt In addition to sucrose-containing saccharides, xylosucrose-containing saccharides, xylosyl fructoside-containing saccharides, milk oligosaccharides (lactosucrose)-containing saccharides, polydextrose-containing saccharides, branched dextrin-containing saccharides, dietary fiber ( If the principle of the present invention is applied to polysaccharide-containing saccharides such as saccharides containing indigestible polysaccharides, vinegar having a unique sugar composition can be obtained.
【実施例】以下に本発明の実施例を詳細に説明するが、
本発明はかかる実施例に限定されるものではない。［実
施例１］下記の表２に示した市販のガラクトオリゴ糖含
有糖類（日新精糖製：カップオリゴ５０）を、純水にて
濃度３０％Ｗ／Ｗに調整して、１０００ｍｌを原料とし
た。[Example] Examples of the present invention will be explained in detail below.
The present invention is not limited to such embodiments. [Example 1] Commercially available galacto-oligosaccharide-containing saccharides (Nissin Seito Co., Ltd.: Cup Oligo 50) shown in Table 2 below were adjusted to a concentration of 30% W/W with pure water, and 1000 ml was used as a raw material. .
【表２】β−ガラクトシダーゼによるガラクトオリゴ糖
含有糖類
なお、表２において、ガラクトオリゴ糖としては４’ガ
ラクトシルラクトースを主成分とする。その他の糖の成
分はガラクトース、ラクトースである。前記原料に酒母
（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａ
ｅ種の保存菌から殺菌培地で拡大培養のもの）１０ｍｌ
と酵母エキス１ｇ、リン酸一カリウム０．５ｇ，リン酸
二アンモニウム０．５ｇを加え、温度２５〜３０℃にて
発酵後のアルコール濃度が６．５％Ｖ／Ｖとなる様にア
ルコール発酵（１５日間前後）を行った。更に、これを
、アルコール濃度５．５％Ｖ／Ｖに調整した後、温度６
５℃で、１０分間加熱して酵母を殺菌した。次に、種酢
（Ａｃｅｔｏｂａｃｔｅｒ ａｃｅｔｉの酢酸発酵液
）３０ｍｌを加えて、酸度１．５％に調整した後、温度
３５〜４０℃にて、発酵後の酢酸濃度５．０％ｖ／ｗ、
アルコール濃度０．３％ｖ／ｖとなる様に酢酸発酵（２
５日前後）を行った。これを濾過して菌体を除き、温度
７５℃で加熱処理してガラクトオリゴ糖を主成分とする
食酢とした。この食酢は、まろやかなあっさりした酸味
と風味が特徴であった。下記表３に本実施例に係る食酢
の酸度、無塩可溶性固形分及び糖組成を示す。なお、酸
度、無塩可溶性固形分の分析方法は、食酢の日本農林規
格、昭和５４年６月８日、農林水産省告示第８０１号、
第５条（測定方法）で行った。糖組成の高速液体クロマ
トグラフィー（ＨＰＬＣ）は、（財）日本健康食品協会
、オリゴ糖加工食品規格基準のガラクトオリゴ糖（転移
ガラクトオリゴ糖）の分析法に準じた。[Table 2] Galactooligosaccharide-containing saccharides produced by β-galactosidase Note that in Table 2, the main component of the galactooligosaccharide is 4'galactosyllactose. Other sugar components are galactose and lactose. Saccharomyces cerevisia is used as the raw material.
10ml (expanded culture in sterilized medium from preserved bacteria of species e)
Add 1 g of yeast extract, 0.5 g of monopotassium phosphate, and 0.5 g of diammonium phosphate, and carry out alcoholic fermentation at a temperature of 25 to 30°C so that the alcohol concentration after fermentation is 6.5% V/V ( (for about 15 days). Furthermore, after adjusting the alcohol concentration to 5.5% V/V, the temperature was adjusted to 6.
The yeast was sterilized by heating at 5° C. for 10 minutes. Next, 30 ml of seed vinegar (acetic acid fermentation liquid of Acetobacter aceti) was added to adjust the acidity to 1.5%, and the acetic acid concentration after fermentation was 5.0% v/w at a temperature of 35 to 40°C.
Acetic acid fermentation (2
(about 5 days). This was filtered to remove bacterial cells, and heat-treated at a temperature of 75°C to obtain vinegar whose main component was galactooligosaccharide. This vinegar was characterized by a mellow, light acidity and flavor. Table 3 below shows the acidity, salt-free soluble solid content, and sugar composition of the vinegar according to this example. The method for analyzing acidity and salt-free soluble solid content is based on the Japanese Agricultural Standards for Vinegar, June 8, 1970, Ministry of Agriculture, Forestry and Fisheries Notification No. 801,
It was performed according to Article 5 (Measurement method). High performance liquid chromatography (HPLC) of the sugar composition was conducted in accordance with the analysis method for galactooligosaccharides (transferred galactooligosaccharides) specified by the Japan Health Food Association's Oligosaccharide Processed Food Standards.
【表３】β−ガラクトシダーゼによるガラクトオリゴ糖
含有糖類より作った食酢の品質
なお、表３におけるガラクトオリゴ糖としては４’−ガ
ラクトシルラクトースを主成分とする。その他の糖の成
分はガラクトース、ラクトースである。表３から明らか
なように、本実施例の食酢は、表１に示した従来の食酢
の糖組成とは異なりガラクトオリゴ糖高含有の新食酢で
ある。［実施例２］下記表４に示した市販のガラクトオ
リゴ糖含有糖類（カルピス食品工業製：大豆オリゴ糖）
を純水にて濃度３０％に調整して、１０００ｍｌを原料
とした。[Table 3] Quality of vinegar made from galactooligosaccharide-containing saccharides by β-galactosidase Note that the galactooligosaccharide in Table 3 has 4'-galactosyllactose as its main component. Other sugar components are galactose and lactose. As is clear from Table 3, the vinegar of this example is a new vinegar with a high galacto-oligosaccharide content, which is different from the sugar composition of the conventional vinegar shown in Table 1. [Example 2] Commercially available galactooligosaccharide-containing saccharides shown in Table 4 below (manufactured by Calpis Foods Industries: soybean oligosaccharide)
was adjusted to a concentration of 30% with pure water, and 1000 ml was used as a raw material.
【表４】大豆から抽出したガラクトオリゴ糖含有糖類な
お、表４におけるガラクトオリゴ糖はラフィノース、ス
タキオースである。その他の糖の成分はグルコース、フ
ラクトース、ガラクトース、ベルバスコース等である。
前記原料に対し実施例１と同じ条件で食酢を作った。こ
の食酢は、まろやかなあっさりした酸味と風味が特徴で
あった。下記表５に本実施例に係る食酢の酸度、無塩可
溶性固形分及び糖組成を示す。なお、酸度、無塩可溶性
固形分の分析法は実施例１と同じであり、糖組成の高速
液体クロマトグラフィー（ＨＰＬＣ）は、（財）日本健
康食品協会、オリゴ糖加工食品規格基準のガラクトオリ
ゴ糖（ラフィノース、スタキオース）の分析法に準じた
。[Table 4] Galactooligosaccharide-containing saccharides extracted from soybeans Note that the galactooligosaccharides in Table 4 are raffinose and stachyose. Other sugar components include glucose, fructose, galactose, and verbascose. Vinegar was made using the above raw materials under the same conditions as in Example 1. This vinegar was characterized by a mellow, light acidity and flavor. Table 5 below shows the acidity, salt-free soluble solid content, and sugar composition of the vinegar according to this example. The analysis methods for acidity and salt-free soluble solid content are the same as in Example 1, and high-performance liquid chromatography (HPLC) for sugar composition is based on galacto-oligosaccharide according to the Japan Health Food Association's Oligosaccharide Processed Food Standards. (raffinose, stachyose).
【表５】大豆から抽出したガラクトオリゴ糖含有糖類よ
り作った食酢の品質
なお、上記表５におけるガラクトオリゴ糖はラフィノー
ス、スタキオースである。その他の糖の成分はグルコー
ス、フラクトース、ガラクトース、ベルバスコース等で
ある。表５から明らかなように、本実施例の食酢は、表
１に示した従来の食酢の糖組成とは異なりガラクトオリ
ゴ糖高含有の新食酢である。［実施例３］下記表６に示
したガラクトオリゴ糖含有糖類は、甜菜糖廃糖蜜をイオ
ン交換樹脂精製、活性炭精製、濃縮して調製したもので
ある。[Table 5] Quality of vinegar made from galactooligosaccharide-containing saccharides extracted from soybeans. Note that the galactooligosaccharides in Table 5 above are raffinose and stachyose. Other sugar components include glucose, fructose, galactose, and verbascose. As is clear from Table 5, the vinegar of this example is a new vinegar with a high content of galacto-oligosaccharides, unlike the sugar composition of the conventional vinegar shown in Table 1. [Example 3] The galacto-oligosaccharide-containing saccharides shown in Table 6 below were prepared by purifying sugar beet molasses with an ion exchange resin, purifying it with activated carbon, and concentrating it.
【表６】甜菜糖から抽出（廃糖蜜を精製）したガラクト
オリゴ糖含有糖類
なお、表６におけるガラクトオリゴ糖はラフィノースで
ある。その他の糖の成分はグルコース、フラクトース、
ガラクトース等である。前記ガラクトオリゴ糖含有糖類
を純水にて濃度３０％Ｗ／Ｗに調整して、１０００ｍｌ
を原料とした。以下実施例１と同じ条件で食酢を作った
。この食酢はまろやかなあっさりした酸味と風味が特徴
であった。下記表７に本実施例に係る食酢の酸度、無塩
可溶性固形分及び糖組成を示す。分析法は実施例２と同
じである。[Table 6] Galactooligosaccharide-containing saccharide extracted from beet sugar (purified from blackstrap molasses) Note that the galactooligosaccharide in Table 6 is raffinose. Other sugar components are glucose, fructose,
Galactose etc. The galactooligosaccharide-containing saccharide was adjusted to a concentration of 30% W/W with pure water, and 1000 ml was prepared.
was used as the raw material. Vinegar was made under the same conditions as in Example 1. This vinegar was characterized by a mellow, light acidity and flavor. Table 7 below shows the acidity, salt-free soluble solid content, and sugar composition of the vinegar according to this example. The analytical method is the same as in Example 2.
【表７】甜菜糖から抽出（廃糖蜜を精製）したガラクト
オリゴ糖含有糖類より作った食酢の品質表７におけるガ
ラクトオリゴ糖はラフィノースである。
その他の糖の成分はグルコース、フラクトース、ガラク
トース等である。表７から明らかなように本実施例の食
酢は、表１に示した従来の食酢の糖組成とは異なりガラ
クトオリゴ糖高含有の新食酢である。［実施例４］下記
表８に示したフラクトオリゴ糖含有糖類は、シュクロー
ス（砂糖）にβ−フラクトフラノシダーゼを作用させて
調整したものである。即ち、砂糖濃度６０％溶液をｐＨ
６．０に調整し、これにβ−フラクトフラノシダーゼ活
性含有酵素剤（例えばノボノルディスク社製：ＳＰ系酵
素剤）を対固形当り０．５％Ｗ／Ｗ添加した。温度５０
℃で２４時間転移反応を行なった後、温度８５℃、５分
間加熱処理して、イオン交換樹脂精製、活性炭精製した
後、濃縮して調整したものである。[Table 7] Quality of vinegar made from galactooligosaccharide-containing saccharides extracted from beet sugar (purified from blackstrap molasses) The galactooligosaccharide in Table 7 is raffinose. Other sugar components include glucose, fructose, and galactose. As is clear from Table 7, the vinegar of this example is a new vinegar with a high content of galactooligosaccharides, unlike the sugar composition of the conventional vinegar shown in Table 1. [Example 4] The fructooligosaccharide-containing saccharides shown in Table 8 below were prepared by treating sucrose (sugar) with β-fructofuranosidase. That is, a 60% sugar solution has a pH of
6.0, and an enzyme agent containing β-fructofuranosidase activity (for example, SP enzyme agent manufactured by Novo Nordisk) was added thereto in an amount of 0.5% W/W per solid. temperature 50
After carrying out a rearrangement reaction at .degree. C. for 24 hours, heat treatment was performed at a temperature of 85.degree. C. for 5 minutes, ion exchange resin purification, activated carbon purification, and concentration were performed.
【表８】β−フラクトフラノシダーゼによるフラクトオ
リゴ糖含有糖類
なお、表８におけるフラクトオリゴ糖は１−ケストース
、ニストース、フラクトシル・ニストースである。その
他の糖の成分はシュクロース、フラクトースである。
前記フラクトオリゴ糖類を純水にて濃度３０％Ｗ／Ｗに
調整して、１０００ｍｌを原料とした。又、酒母（イン
ベルターゼ活性欠損のＳａｃｃｈａｒｏｍｙｃｅｓ
ｃｅｒｅｖｉｓｉａｅ種の保存菌から殺菌培地で拡大培
養のもの）１０ｍｌと変えた以外は、実施例１と同じ条
件で食酢を作った。この食酢はまろやかなあっさりした
酸味と風味が特徴であった。下記表９に本実施例に係る
食酢の酸度、無塩可溶性固形分及び糖組成を示す。酸度
、無塩可溶性固形分の分析法は実施例１と同じである。
糖組成の高速液体クロマトグラフィー（ＨＰＬＣ）は（
財）日本健康食品協会、オリゴ糖類加工食品規格基準の
フラクトオリゴ糖の分析法に準じた。[Table 8] Fructooligosaccharide-containing saccharides produced by β-fructofuranosidase Note that the fructooligosaccharides in Table 8 are 1-kestose, nystose, and fructosyl nystose. Other sugar components are sucrose and fructose. The fructooligosaccharide was adjusted to a concentration of 30% W/W with pure water, and 1000 ml was used as a raw material. In addition, sake mash (Saccharomyces lacking invertase activity)
Vinegar was made under the same conditions as in Example 1, except that the volume was changed to 10 ml (expanded culture in sterilized medium from preserved bacteria of S. cerevisiae species). This vinegar was characterized by a mellow, light acidity and flavor. Table 9 below shows the acidity, salt-free soluble solid content, and sugar composition of the vinegar according to this example. The analytical methods for acidity and salt-free soluble solid content were the same as in Example 1. High performance liquid chromatography (HPLC) of sugar composition is (
Based on the analysis method for fructooligosaccharide of the Japanese Health Food Association (Japan Health Food Association) and Oligosaccharide Processed Food Standards.
【表９】β−フラクトフラノシダーゼによるフラクトオ
リゴ糖含有糖類より作った食酢の品質
なお、上記表９におけるフラクトオリゴ糖は１−ケスト
ース、ニストース、フラクトシル・ニストースである。
その他の糖の成分はシュクロース、フラクトースである
。表９から明らかなように、本実施例の食酢は、表１に
示した従来の食酢の糖組成とは異なり、フラクトオリゴ
糖高含有の新食酢である。[Table 9] Quality of vinegar made from fructooligosaccharide-containing saccharides by β-fructofuranosidase Note that the fructooligosaccharides in Table 9 above are 1-kestose, nystose, and fructosyl-nystose. Other sugar components are sucrose and fructose. As is clear from Table 9, the vinegar of this example is a new vinegar with a high fructooligosaccharide content, unlike the sugar composition of the conventional vinegar shown in Table 1.
【発明の効果】本発明は、難発酵性糖類であるガラクト
オリゴ糖含有糖類或いはフラクトオリゴ糖含有糖類を用
いてアルコール発酵と酢酸発酵とを行ない食酢を製造す
るもので、本発明により得られる食酢は、従来からある
食酢の糖組成とは異なり、機能性オリゴ糖であるガラク
トオリゴ糖又はフラクトオリゴ糖を主体とし、しかも高
含有のものである。本発明による食酢は、まろやかなあ
っさりした酸味と風味をもち、酢の効能に加えて更にガ
ラクトオリゴ糖或いはフラクトオリゴ糖高含有により、
体調調節機能性を併せもつものであり、家庭用、業務用
、加工副原料、調味料、飲料、各種食物用、飼料、健康
食品、機能性食品、医薬、化粧品、洗剤及びタバコ原料
等の多分野で利用される新食酢である。Effects of the Invention The present invention produces vinegar by carrying out alcoholic fermentation and acetic acid fermentation using galactooligosaccharide-containing saccharides or fructooligosaccharide-containing saccharides, which are difficult-to-fermentable saccharides. Unlike the sugar composition of conventional vinegar, it is mainly composed of galactooligosaccharides or fructooligosaccharides, which are functional oligosaccharides, and has a high content. The vinegar according to the present invention has a mellow and light acidity and flavor, and in addition to the efficacy of vinegar, it also has a high content of galactooligosaccharide or fructooligosaccharide,
It has physical conditioning functionality and can be used for many purposes such as home use, commercial use, processing auxiliary raw materials, seasonings, beverages, various foods, feed, health foods, functional foods, pharmaceuticals, cosmetics, detergents, and tobacco raw materials. This is a new type of vinegar used in the field.
Claims (1)
含有糖類を用いてアルコ−ル発酵と酢酸発酵とを行うこ
とにより得られることを特徴とする新食酢。1. A new vinegar characterized in that it is obtained by carrying out alcoholic fermentation and acetic acid fermentation using a saccharide containing galactooligosaccharide or fructooligosaccharide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2413993A JPH04222586A (en) | 1990-12-26 | 1990-12-26 | New vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2413993A JPH04222586A (en) | 1990-12-26 | 1990-12-26 | New vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04222586A true JPH04222586A (en) | 1992-08-12 |
Family
ID=18522536
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2413993A Pending JPH04222586A (en) | 1990-12-26 | 1990-12-26 | New vinegar |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04222586A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102586073A (en) * | 2011-01-15 | 2012-07-18 | 朱大恒 | Tobacco vinegar and production method and application thereof |
| JP2012192339A (en) * | 2011-03-16 | 2012-10-11 | Denso Corp | Method and apparatus for treating wastewater containing organic matter |
-
1990
- 1990-12-26 JP JP2413993A patent/JPH04222586A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102586073A (en) * | 2011-01-15 | 2012-07-18 | 朱大恒 | Tobacco vinegar and production method and application thereof |
| JP2012192339A (en) * | 2011-03-16 | 2012-10-11 | Denso Corp | Method and apparatus for treating wastewater containing organic matter |
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