JPH0559699B2 - - Google Patents
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- Publication number
- JPH0559699B2 JPH0559699B2 JP60016453A JP1645385A JPH0559699B2 JP H0559699 B2 JPH0559699 B2 JP H0559699B2 JP 60016453 A JP60016453 A JP 60016453A JP 1645385 A JP1645385 A JP 1645385A JP H0559699 B2 JPH0559699 B2 JP H0559699B2
- Authority
- JP
- Japan
- Prior art keywords
- mash
- amino acid
- vinegar
- acetic acid
- 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.)
- Expired - Fee Related
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 69
- 150000001413 amino acids Chemical class 0.000 claims description 45
- 239000002994 raw material Substances 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- 235000018102 proteins Nutrition 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 244000068988 Glycine max Species 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 9
- 238000000354 decomposition reaction Methods 0.000 claims description 9
- 238000007796 conventional method Methods 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 7
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 108010068370 Glutens Proteins 0.000 claims description 6
- 235000021312 gluten Nutrition 0.000 claims description 6
- 241000228212 Aspergillus Species 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 239000006227 byproduct Substances 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000021374 legumes Nutrition 0.000 claims description 3
- 244000005700 microbiome Species 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 241000235527 Rhizopus Species 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 238000009630 liquid culture Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 235000001014 amino acid Nutrition 0.000 description 42
- 235000021419 vinegar Nutrition 0.000 description 36
- 239000000052 vinegar Substances 0.000 description 34
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 18
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 235000019614 sour taste Nutrition 0.000 description 10
- 229910052757 nitrogen Inorganic materials 0.000 description 9
- 239000007788 liquid Substances 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 235000021329 brown rice Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 4
- 239000005909 Kieselgur Substances 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 3
- 230000001476 alcoholic effect Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000209094 Oryza Species 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 241000589220 Acetobacter Species 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000005772 leucine Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000013930 proline Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は食酢の製造方法に関し、詳しくは優れ
た香味を有する食酢の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing vinegar, and more particularly to a method for producing vinegar having excellent flavor.
常法の食酢製造法として種々の方法が知られて
おり、たとえば「醸造学」（大塚謙一著、養賢堂
発行、第287〜290頁（1981年））、「食品産業事典」
（日本食糧新聞社発行、第337〜343頁（1972年））、
「食酢」（浜 政一著、四国醸造酢協会発行、1958
年）などがある。しかし、これらの方法により作
られる米酢、粕酢、りんご酢等の食酢は酸味、酸
臭が強く感じられ、一般に酢が好まれない原因の
１つであつた。
Various methods are known as conventional vinegar production methods, such as "Brewology" (Kenichi Otsuka, published by Yokendo, pp. 287-290 (1981)) and "Encyclopedia of Food Industry"
(Published by Nihon Shokuryo Shimbun, pp. 337-343 (1972)),
"Vinegar" (written by Seiichi Hama, published by the Shikoku Brewing Vinegar Association, 1958)
year), etc. However, the vinegars produced by these methods, such as rice vinegar, lees vinegar, and apple vinegar, have a strong sour taste and odor, which is one of the reasons why vinegar is not generally liked.
前述のように、食酢には特有の酸味、酸臭があ
り、これが食酢の需要拡大に大きく影響している
ものと云える。
As mentioned above, vinegar has a unique sour taste and odor, and this can be said to have a major influence on the increase in demand for vinegar.
本発明は、優れた香味を有し、酸味、酸臭を感
じさせない食酢の提供を目的としている。 An object of the present invention is to provide vinegar that has excellent flavor and does not give off sour taste or odor.
本発明は蛋白質原料または蛋白質原料と澱粉質
原料を酵素による分解または酵素による分解と酵
母による発酵を行なつて得られた遊離アミノ酸含
量が2500〜10000mg％（ｗ／ｖ）である高アミノ
酸含有醪を、酢酸発酵醪調製時の仕込醪および／
または酢酸発酵中の発酵醪に加えて酢酸発酵を行
ない遊離アミノ酸を2000mg％（ｗ／ｖ）以上含む
食酢を醸造すること特徴とする食酢の製造方法で
ある。
The present invention provides a high amino acid-containing mash having a free amino acid content of 2,500 to 10,000 mg% (w/v) obtained by decomposing a protein raw material or a protein raw material and a starchy raw material by enzymatic decomposition, or by enzymatic decomposition and yeast fermentation. , the mash for preparing the acetic acid fermentation mash and/
Alternatively, there is a method for producing vinegar, which is characterized by performing acetic acid fermentation in addition to the fermented moromi during acetic acid fermentation to brew vinegar containing 2000 mg% (w/v) or more of free amino acids.
本発明において高アミノ酸含有醪とは、蛋白質
原料を酵素により分解して得られるものや蛋白質
原料と澱粉質原料を酵素と酵母により分解、発酵
して得られるものなどを意味する。ここで蛋白質
原料としては各種のものが用いられ、たとえば大
豆などの豆類、その副産物、小麦グルテン、コー
ングルテンなどを単独または組合せて使用するこ
とができる。また、澱粉質原料としては、たとえ
ば米、小麦、大麦、ふすま、コーンなどの穀類や
これらの副産物等様々のものを単独または組合せ
て用いることができる。 In the present invention, the term "high amino acid-containing moromi" refers to those obtained by decomposing protein raw materials with enzymes, or those obtained by decomposing and fermenting protein raw materials and starchy raw materials with enzymes and yeast. Various types of protein raw materials can be used here, including legumes such as soybeans, their by-products, wheat gluten, corn gluten, etc., alone or in combination. Further, as the starchy raw material, for example, various grains such as rice, wheat, barley, bran, corn, and by-products thereof can be used alone or in combination.
上記原料については、常法による処理、たとえ
ば原料組織の軟化、蛋白質の変性、澱粉のα化、
殺菌等が適宜行なわれる。 The above raw materials may be processed by conventional methods, such as softening of the raw material structure, denaturation of proteins, gelatinization of starch, etc.
Sterilization etc. are carried out as appropriate.
次に、本発明に用いる酵素としては各種起源の
ものが使用可能であるが、微生物に由来するもの
が好ましく、具体的には蛋白質原料または蛋白質
原料と澱粉質原料とを分解する酵素を生産する微
生物、たとえば黄麹菌、黒麹菌、リゾプス属およ
びバチルス属の微生物の固体培養物（すなわち
麹）または液体培養物もしくはこれら培養物から
常法によつて得た粗酵素や精製酵素を単独で、あ
るいは適宜組合せて用いることができる。 Next, although enzymes of various origins can be used as the enzymes used in the present invention, those derived from microorganisms are preferable, and specifically, enzymes that produce enzymes that decompose protein raw materials or protein raw materials and starchy raw materials are used. Solid cultures (i.e., koji) or liquid cultures of microorganisms such as Aspergillus yellow, Aspergillus aspergillus, Rhizopus, and Bacillus, or crude enzymes or purified enzymes obtained from these cultures by conventional methods, alone, or They can be used in appropriate combinations.
また、酵母は原料の酒精発酵を行なう場合に用
いられ、酵母としては醸造食品等の食品の製造に
使用されているものを任意に使用でき、たとえば
協会６号酵母IAM4512、パン酵母（市販品）、ワ
イン酵母などを挙げることができる。 In addition, yeast is used when performing alcoholic fermentation of raw materials, and any yeast used in the production of foods such as brewed foods can be used, such as Association No. 6 yeast IAM4512, baker's yeast (commercially available) , wine yeast, etc.
蛋白質原料または蛋白質原料と澱粉質原料の分
解は使用する酵素の至適な作用温度で行なえばよ
く、一般に40〜55℃で分解を行なうのが適当であ
る。また、酵母による発酵の際の温度については
20〜35℃の範囲が好適である。分解と発酵の時間
については、いずれも通常は１〜14日間、好まし
くは３〜７日間であり、目的とする高アミノ酸含
有醪を得ることができる。この高アミノ酸含有醪
はそのまま用いてもよく、必要に応じて固−液分
離して用いてもよい。 The decomposition of protein raw materials or protein raw materials and starchy raw materials may be carried out at the optimum action temperature of the enzyme used, and it is generally appropriate to carry out the decomposition at a temperature of 40 to 55°C. Also, regarding the temperature during fermentation by yeast,
A range of 20 to 35°C is preferred. The decomposition and fermentation times are usually 1 to 14 days, preferably 3 to 7 days, and the desired mash containing high amino acids can be obtained. This high amino acid-containing moromi may be used as it is, or may be used after solid-liquid separation if necessary.
本発明における高アミノ酸含有醪の１例とし
て、脱脂大豆と小麦粉（中力粉）を等量使用し、
アスペルギルス・ソーヤIFO4239を使用した固体
麹を調製し、この麹に食酢0.5％ｖ／ｖと水を加
えて醪濃度30％（ｗ／ｖ）の醪を作り、上記原料
を50℃で５日間分解した場合、全窒素分1.77％
（ｗ／ｖ）、遊離アミノ酸8560mg％（ｗ／ｖ）の高
アミノ酸含有醪が得られた。また、上記固体麹
と、24時間冷水に浸漬後、100℃で60分間蒸煮し
た玄米を等量使用し、水を加えて醪濃度36％
（ｗ／ｖ）の醪を作り、これに協会６号酵母
IAM4512を加えて30℃で４日間分解および発酵
を行なつた場合、全窒素分1.09％（ｗ／ｖ）、遊
離アミノ酸5280mg％（ｗ／ｖ）の高アミノ酸含有
醪が得られた。 As an example of the high amino acid-containing moromi in the present invention, equal amounts of defatted soybeans and wheat flour (all-purpose flour) are used,
Prepare solid koji using Aspergillus soya IFO4239, add 0.5% v/v vinegar and water to this koji to make moromi with a concentration of 30% (w/v), and decompose the above raw materials at 50℃ for 5 days. If the total nitrogen content is 1.77%
(w/v), and a high amino acid content of 8560 mg% (w/v) of free amino acids was obtained. In addition, we used equal amounts of the above solid koji and brown rice that had been soaked in cold water for 24 hours and then steamed at 100℃ for 60 minutes, and added water to make a moromi concentration of 36%.
Make moromi (w/v) and add Kyokai No. 6 yeast to this.
When IAM4512 was added and decomposition and fermentation were carried out at 30°C for 4 days, a high amino acid content mash with a total nitrogen content of 1.09% (w/v) and free amino acids of 5280 mg% (w/v) was obtained.
本発明に用いる高アミノ酸含有液は一般に全窒
素分0.8〜2.2％（ｗ／ｖ）、遊離アミノ酸2500〜
10000mg％（ｗ／ｖ）であり、そのアミノ酸組成
については使用する原料等により異なる。しか
し、通常はグルタミン酸、アラニン、アスパラギ
ン酸、ロイシン、プロリンなどのアミノ酸の割合
が高い。 The high amino acid content solution used in the present invention generally has a total nitrogen content of 0.8 to 2.2% (w/v) and a free amino acid content of 2500 to 2.2% (w/v).
It is 10,000 mg% (w/v), and its amino acid composition varies depending on the raw materials used. However, it usually has a high proportion of amino acids such as glutamic acid, alanine, aspartic acid, leucine, and proline.
本発明において、上記高アミノ酸含有醪は食酢
製造のための仕込醪として酢酸発酵醪調製時に仕
込醪に添加したり、酢酸発酵中の発酵醪に添加す
る。仕込醪調製にあたつては、高アミノ酸含有醪
のほか必要に応じて酒精、水、種酢を混和して調
製する。なお、高アミノ酸含有醪の添加量は一般
に醪の20〜85％（ｖ／ｖ）の範囲、好ましくは25
〜50％（ｖ／ｖ）の範囲で添加するのが適当であ
る。また、この高アミノ酸含有醪はその全量を一
度に添加してもよく分割して添加してもよい。特
に酢酸発酵中の発酵醪に加える場合は分割して添
加することが好ましい。 In the present invention, the above-mentioned high amino acid-containing mash is added to the mash as a mash for producing vinegar when preparing the acetic acid fermented mash, or added to the fermented mash during acetic acid fermentation. When preparing the mash, in addition to the mash containing a high amino acid content, alcoholic spirit, water, and vinegar seeds are mixed as necessary. The amount of moromi containing high amino acids added is generally in the range of 20 to 85% (v/v) of the moromi, preferably 25% (v/v) of the moromi.
It is appropriate to add it in a range of ~50% (v/v). Further, the entire amount of this high amino acid-containing moromi may be added at once, or may be added in portions. In particular, when adding it to the fermented moromi during acetic acid fermentation, it is preferable to add it in portions.
酢酸発酵は常法により行なえばよく、高アミノ
酸含有醪を加えたことにより特別な条件を設定す
る必要はない。本発明により高アミノ酸含有醪を
添加して酢酸発酵を行なつて得られる食酢は遊離
アミノ酸含量が2000mg（ｗ／ｖ）以上、通常は
2000〜6000mg％（ｗ／ｖ）であり、酢酸その他の
成分の含量は常法によるものと同程度である。 Acetic acid fermentation can be carried out in a conventional manner, and there is no need to set special conditions since the mash containing high amino acids is added. Vinegar obtained by adding a high amino acid-containing mash and performing acetic acid fermentation according to the present invention has a free amino acid content of 2000 mg (w/v) or more, usually
The amount is 2000 to 6000 mg% (w/v), and the content of acetic acid and other components is about the same as in conventional methods.
本発明によつて得られる食酢は、遊離アミノ酸
含量が既存のものよりも著しく多いため、特有の
酸味、酸臭が感じられず、まろやかで優れた香味
を有する食酢である。 The vinegar obtained by the present invention has a significantly higher content of free amino acids than existing vinegars, so it has no characteristic sour taste or odor and has a mellow and excellent flavor.
本発明を試験例および実施例により説明する。 The present invention will be explained by test examples and examples.
試験例 食酢の酸味、酢臭に関し官能評価を行なつた。Test example A sensory evaluation was conducted regarding the sour taste and odor of vinegar.
後記する実施例１により得られた本発明に係る
食酢（酢酸濃度4.5％、以下「試料Ａ」という。）、
常法による醸造酢に高アミノ酸含有醪を加えて混
合後、過して得た食酢（酢酸濃度4.5％（ｗ／
ｖ）、遊離アミノ酸含量3340mg％（ｗ／ｖ）、以下
「試料Ｂ」という。）および常法による醸造粕酢
（酢酸濃度4.5％（ｗ／ｖ）、遊離アミノ酸含量110
mg％（ｗ／ｖ）、以下「試料Ｃ」という。）につい
て習熟したパネル20名により官能評価を行なつ
た。官能評価はKramerの順位合計による有意差
検定法（「食品の品質測定」−食品工学シリーズ、
第15巻、66〜69頁、1961年光琳書院発行）を用い
て行ない、酸味、酸臭について最も強く感じるも
のから３点、２点、１点と点数付けを行ない、合
計点数により検定した。結果を第１表に示す。 Vinegar according to the present invention obtained in Example 1 described later (acetic acid concentration 4.5%, hereinafter referred to as "Sample A"),
Vinegar obtained by adding high amino acid content moromi to vinegar brewed in a conventional manner and mixing it, then filtering it (acetic acid concentration 4.5% (w/
v), free amino acid content 3340 mg% (w/v), hereinafter referred to as "Sample B". ) and brewed lees vinegar made by conventional method (acetic acid concentration 4.5% (w/v), free amino acid content 110
mg% (w/v), hereinafter referred to as "Sample C". ) A sensory evaluation was conducted by a panel of 20 experts. Sensory evaluation was performed using Kramer's rank sum significance test method ("Food Quality Measurement" - Food Engineering Series,
Vol. 15, pp. 66-69, published by Korin Shoin in 1961), and the sour taste and sour odor were scored from 3 points to 2 points to 1 point, starting from the most strongly felt, and the total score was used for the test. The results are shown in Table 1.
第１表
試料Ａ 試料Ｂ 試料Ｃ
酸 味 22 41 57
酸 臭 25 40 55
上記結果より、試料Ａは５％の危険率で有意に
小さい、すなわち酸味、酸臭を最も感じない試料
であり、試料Ｃは５％の危険率で有意に大きい、
すなわち酸味、酸臭を最も感じる試料である。ま
た、本発明に係る食酢は、試料Ｂのように、従来
法による醸造酢に単に高アミノ酸含有醪を配合し
たものとも明らかに異なるものである。 Table 1 Sample A Sample B Sample C Sour Taste 22 41 57 Acid Odor 25 40 55 From the above results, Sample A has a significantly lower risk rate of 5%, that is, it is the sample with the least sour taste or sour odor. C is significantly larger with a risk of 5%,
In other words, it is a sample that gives the most sour taste and sour odor. Furthermore, the vinegar according to the present invention is clearly different from that obtained by simply blending a high amino acid-containing moromi with vinegar brewed by a conventional method, such as Sample B.
実施例 １
大豆200Kgを粉砕後、水と混合して500の大豆
醪とし、100℃で10分間処理した。この大豆醪400
に常法通り製麹された玄米麹60Kgおよび市販の
プロテアーゼ酵素剤（新日本化学工業(株)、「スミ
チームLP」）８Kgを添加し、水を加えて500と
した後、50〜55℃で適時撹拌しつつ約17時間分解
した。この分解醪を圧搾して全窒素分1.17％
（ｗ／ｖ）、遊離アミノ酸3800mg％（ｗ／ｖ）の高
アミノ酸含有液400を得た。この高アミノ酸含
有液300にエタノール30と種酢560を加えて
充分撹拌後、30℃で30日間酢酸発酵を行なつた。Example 1 200 kg of soybeans were ground, mixed with water to make 500 kg of soybean moromi, and treated at 100°C for 10 minutes. This soybean moromi 400
60 kg of brown rice malt produced in a conventional manner and 8 kg of a commercially available protease enzyme agent (Shin Nippon Kagaku Kogyo Co., Ltd., "Sumi Team LP") were added to the mixture, water was added to bring the concentration to 500, and the mixture was heated at 50 to 55°C. It was decomposed for about 17 hours with appropriate stirring. This decomposed moromi is pressed and has a total nitrogen content of 1.17%.
(w/v) and 3800 mg% (w/v) of free amino acids, a high amino acid content solution 400 was obtained. To this high amino acid content liquid 300%, 30% ethanol and 560% vinegar were added, and after thorough stirring, acetic acid fermentation was carried out at 30°C for 30 days.
酢酸発酵終了後、引き続き常法にしたがつて１
ケ月間貯蔵熟成させたのちケイソウ土過、殺
菌、びん詰して酢酸濃度4.5％（ｗ／ｖ）、遊離ア
ミノ酸含有量2600mg％（ｗ／ｖ）、全窒素分0.80
％（ｗ／ｖ）の極めて高品質の高アミノ酸含有食
酢を得た。 After the acetic acid fermentation is complete, continue using the conventional method.
After storage and maturing for several months, it was filtered through diatomaceous earth, sterilized, and bottled to produce an acetic acid concentration of 4.5% (w/v), a free amino acid content of 2600 mg% (w/v), and a total nitrogen content of 0.80.
% (w/v) of extremely high quality vinegar containing high amino acids was obtained.
実施例 ２
脱脂大豆100Kgに100％（ｗ／ｗ）撒水し、これ
に小麦粉70Kgを混合し常法通り120℃、45分間蒸
煮した。これにアスペルギルス・オリゼー
IAM2616を接種し、30℃で43時間培養した。こ
のようにして得られた麹120Kgと、玄米120Kgを冷
水に20〜24時間浸漬後、100℃で60分間蒸煮した
ものを混合した。次いで、これに冷水を加えたの
ち、市販のアミラーゼ酵素剤（新日本化学工業(株)
製、スミチームAL）２Kgとプロテアーゼ酵素剤
（新日本化学工業(株)製、「スミチームLP」）0.4Kg
を添加し、食酢を0.5％（ｖ／ｖ）加えてPH５に
調整し、水を加えて600の玄米醪とし、55〜58
℃で適時撹拌しながら24時間分解後、この分解醪
を圧搾して全窒素分1.09％（ｗ／ｖ）、遊離アミ
ノ酸5260mg％（ｗ／ｖ）の高アミノ酸含有液
（）500を得た。Example 2 100 kg of defatted soybeans were sprinkled with 100% (w/w) water, mixed with 70 kg of wheat flour, and steamed at 120° C. for 45 minutes in the usual manner. This includes Aspergillus oryzae
IAM2616 was inoculated and cultured at 30°C for 43 hours. 120 kg of koji thus obtained and 120 kg of brown rice soaked in cold water for 20 to 24 hours and then steamed at 100°C for 60 minutes were mixed. Next, after adding cold water to this, commercially available amylase enzyme agent (Shin Nippon Chemical Co., Ltd.)
(manufactured by Shin Nihon Kagaku Kogyo Co., Ltd., Sumiteam AL) 2 kg and protease enzyme agent (manufactured by Shin Nippon Chemical Co., Ltd., "Sumi Team LP") 0.4 kg
Add 0.5% (v/v) of vinegar to adjust the pH to 5, add water to make a brown rice moromi of 600, and make it 55-58.
After decomposition at °C for 24 hours with appropriate stirring, the decomposed mash was pressed to obtain a high amino acid content liquid (200) with a total nitrogen content of 1.09% (w/v) and free amino acids of 5260 mg% (w/v).
また、上記の玄米醪600に対してパン酵母
（オリエンタル酵母工業(株)製）５Kgを添加混合し、
25〜30℃で５日間平行複発酵を行なつた。得られ
た酒精発酵醪を圧搾してエタノール濃度９％
（ｖ／ｖ）、全窒素分0.69％（ｗ／ｖ）、遊離アミ
ノ酸3880mg％（ｗ／ｖ）の高アミノ酸含有液
（）500を得た。 In addition, 5 kg of baker's yeast (manufactured by Oriental Yeast Industry Co., Ltd.) was added to and mixed with 600 g of the above brown rice mash,
Parallel multiple fermentation was carried out at 25-30°C for 5 days. The obtained alcoholic fermented mash is pressed to obtain an ethanol concentration of 9%.
(v/v), total nitrogen content 0.69% (w/v), and free amino acids 3880 mg% (w/v), a high amino acid content liquid () 500 was obtained.
この高アミノ酸含有液（）160と高アミノ
酸含有液（）300に種酢540を加えて1000
とし、充分撹拌後、実施例１に記載した方法と同
様に30℃で30日間酢酸発酵を行なつた。その後、
常法により後発酵を行なつたのちケイソウ土
過、殺菌、びん詰して酢酸濃度4.5％（ｗ／ｖ）、
遊離アミノ酸含有4500mg％（ｗ／ｖ）、全窒素分
0.90％（ｗ／ｖ）の食酢を得ることができた。 Add seed vinegar 540 to this high amino acid content liquid () 160 and high amino acid content liquid () 300 to 1000.
After thorough stirring, acetic acid fermentation was carried out at 30° C. for 30 days in the same manner as in Example 1. after that,
After post-fermenting in a conventional manner, it was filtered with diatomaceous earth, sterilized, and bottled to give an acetic acid concentration of 4.5% (w/v).
Free amino acid content 4500mg% (w/v), total nitrogen content
0.90% (w/v) vinegar could be obtained.
実施例 ３
実施例２と同様の操作により得られた高アミノ
酸含有液520、95％エタノール70および水10
を加えて充分混合し、これをタンク内に入れ
た。次いで酢酸菌としてアセトバクター・アセチ
IFO3284を接種して30±１℃で通気撹拌培養し
た。酢酸発酵終了後、常法に従い菌体処理した
後、１ケ月間貯蔵熟成させた。しかる後、ケイソ
ウ土過、殺菌、びん詰して酢酸濃度10.0％
（ｗ／ｖ）、遊離アミノ酸含有4560mg％（ｗ／ｖ）、
全窒素分0.95％（ｗ／ｖ）の高品質の食酢を得る
ことができた。Example 3 High amino acid content liquid obtained by the same operation as Example 2: 520%, 95% ethanol: 70% and water: 10%
was added, mixed thoroughly, and placed in the tank. Next, Acetobacter acetic acid bacteria
IFO3284 was inoculated and cultured with aeration at 30±1°C. After the acetic acid fermentation was completed, the cells were treated according to a conventional method and then stored and aged for one month. After that, it is filtered with diatomaceous earth, sterilized, and bottled with an acetic acid concentration of 10.0%.
(w/v), free amino acid content 4560 mg% (w/v),
High quality vinegar with a total nitrogen content of 0.95% (w/v) could be obtained.
〔発明の効果〕
本発明によれば、従来の食酢に特有の酸味、酸
臭が感じられないまろやかな食酢が得られる。し
たがつて、嗜好上の制約が解消し、広範囲に及ぶ
利用が期待される。また、アミノ酸含量が高いこ
とから栄養補給の効果もある。[Effects of the Invention] According to the present invention, mellow vinegar without the sour taste and sour odor characteristic of conventional vinegar can be obtained. Therefore, restrictions on taste are resolved and widespread use is expected. It also has a nutritional effect due to its high amino acid content.
Claims (1)
ンおよびコーングルテンを単独または組み合わせ
た蛋白質原料を、または(イ)大豆などの豆類、その
副産物、小麦グルテンおよびコーングルテンを単
独または組み合わせた蛋白質原料と米、小麦、大
麦、ふすまおよびコーンから選ばれた穀類やこれ
らの副産物を単独または組み合わせた澱粉質原料
を、黄麹菌、黒麹菌、リゾプス属およびバチルス
属に属する微生物の固体培養物または液体培養物
もしくはこれら培養物から常法によつて得られる
粗酵素や精製酵素を単独あるいは組み合わせた酵
素による分解または前記酵素による分解と食品に
使用されている酵母による発酵を行なつて得られ
る遊離アミノ酸含量が2500〜10000mg％（ｗ／ｖ）
である高アミノ酸含有醪を、酢酸発酵醪調製時の
仕込醪および／または酢酸発酵中の発酵醪に加え
て酢酸発酵を行ない遊離アミノ酸を2000mg％
（ｗ／ｖ）以上含む食酢を醸造することを特徴と
する食酢の製造方法。1. (a) A protein raw material consisting of legumes such as soybeans, their by-products, wheat gluten and corn gluten alone or in combination, or (B) A protein raw material consisting of legumes such as soybeans, their by-products, wheat gluten and corn gluten alone or in combination. A starchy raw material consisting of cereals selected from rice, wheat, barley, bran, and corn, and their by-products alone or in combination, is used as a solid or liquid culture of microorganisms belonging to the genus Aspergillus yellow, Aspergillus black, Rhizopus, and Bacillus. Free amino acid content obtained by decomposition of crude enzymes or purified enzymes obtained by conventional methods from foods or cultures thereof using enzymes alone or in combination, or by decomposition with the above enzymes and fermentation with yeast used in foods. is 2500-10000mg% (w/v)
A high amino acid-containing mash is added to the mash for preparation of acetic acid fermentation mash and/or the fermented mash during acetic acid fermentation, and acetic acid fermentation is performed to obtain 2000 mg% of free amino acids.
(w/v) or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60016453A JPS61177979A (en) | 1985-02-01 | 1985-02-01 | Production of edible vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60016453A JPS61177979A (en) | 1985-02-01 | 1985-02-01 | Production of edible vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61177979A JPS61177979A (en) | 1986-08-09 |
| JPH0559699B2 true JPH0559699B2 (en) | 1993-08-31 |
Family
ID=11916665
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60016453A Granted JPS61177979A (en) | 1985-02-01 | 1985-02-01 | Production of edible vinegar |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61177979A (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005312439A (en) * | 2004-03-31 | 2005-11-10 | Ajinomoto Co Inc | New food and method for producing the same |
| JP2007111046A (en) * | 2005-09-26 | 2007-05-10 | Kick Off:Kk | Material for seasoning and method for producing the same |
| KR100715104B1 (en) | 2006-01-10 | 2007-05-04 | 주식회사오뚜기 | Manufacturing method of vinegar using five grains |
| JP5578644B2 (en) * | 2009-03-27 | 2014-08-27 | マルカン酢株式会社 | Method for producing sesame vinegar and sesame vinegar |
| JP5019645B2 (en) * | 2009-04-13 | 2012-09-05 | 福山黒酢株式会社 | Vinegar and method for producing the same |
| JP6940104B1 (en) * | 2020-04-24 | 2021-09-22 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Heat-treated gluten, brewed products using it, and methods for producing these |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS611375A (en) * | 1984-06-13 | 1986-01-07 | Q P Jozo Kk | Preparation of seasoned vinegar |
-
1985
- 1985-02-01 JP JP60016453A patent/JPS61177979A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS611375A (en) * | 1984-06-13 | 1986-01-07 | Q P Jozo Kk | Preparation of seasoned vinegar |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61177979A (en) | 1986-08-09 |
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| LAPS | Cancellation because of no payment of annual fees |