WO2008004378A1 - Procédé de fabrication de vinaigre de tomate et vinaigre de tomate - Google Patents

Procédé de fabrication de vinaigre de tomate et vinaigre de tomate Download PDF

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Publication number
WO2008004378A1
WO2008004378A1 PCT/JP2007/060499 JP2007060499W WO2008004378A1 WO 2008004378 A1 WO2008004378 A1 WO 2008004378A1 JP 2007060499 W JP2007060499 W JP 2007060499W WO 2008004378 A1 WO2008004378 A1 WO 2008004378A1
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WO
WIPO (PCT)
Prior art keywords
tomato
vinegar
sauce
acetic acid
raw material
Prior art date
Application number
PCT/JP2007/060499
Other languages
English (en)
Japanese (ja)
Inventor
Katsuhiko Mizuno
Original Assignee
Mizkan Group Corporation
Mizkan Nakanos Co., Ltd.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Mizkan Group Corporation, Mizkan Nakanos Co., Ltd. filed Critical Mizkan Group Corporation
Publication of WO2008004378A1 publication Critical patent/WO2008004378A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/84—Flavour masking or reducing agents

Definitions

  • the present invention relates to a method for producing tomato vinegar and tomato vinegar produced by the method. Specifically, after 0.3 to 3 wt% Z volume% free glutamic acid is contained, the absorbance at 420 nm is 20 to 75.
  • a tomato vinegar production method characterized in that the tomato vinegar is produced by using a tomato raw material that has been heat-treated so that the tomato vinegar has a strong scent of ripe tomato and has no blue odor, Furthermore, the present invention relates to a mild seasoning that does not have a blue odor and has a sour taste, and a beverage containing vinegar.
  • Tomatoes have been used for a long time, not only as fresh fruits, but also drinks such as tomato juice, and tomato puree
  • Tomato is a nutritionally valuable vegetable, has a good flavor due to its abundant amino acids, is excellent as a seasoning material, and is used in various dishes.
  • Non-Patent Document 1 Yoshinobu Hiraoka et al., Ehime Industrial Technology Center Annual Report, 1986, p. 87-9 0, 1987
  • Patent Document 1 JP 2005-198645
  • the object of the present invention is to develop an excellent method for eliminating the unique blue odor of tomato acetic acid fermented liquor and tomato vinegar, and to develop excellent tomato vinegar that has good flavor and can be widely used for various cooking. There is.
  • the present inventor used tomato raw materials without heating under appropriate conditions when producing acetic acid fermentation broth and tomato vinegar.
  • the unique blue odor can be alleviated to a sufficient level, and the ripe aroma of tomatoes is enhanced.
  • the inventors have found that it is possible to produce mellow and strong tomato vinegar that suppresses the generation of a burning odor and is not sour and has led to the completion of the present invention.
  • the present invention according to claim 1 is a tomato raw material that has been heat-treated so as to have an absorbance of 420 to 20 to 75 after containing 0.3 to 3% by weight of Z volume% free glutamic acid.
  • the present invention relates to a method for producing tomato vinegar, characterized by using
  • the present invention according to claim 2 relates to tomato vinegar produced by the production method according to claim 1.
  • the present invention described in claim 3 relates to a seasoning produced using the tomato vinegar according to claim 2.
  • the present invention according to claim 4 relates to a vinegar drink characterized by being produced using the tomato vinegar according to claim 2.
  • the blue odor inherent to tomato vinegar is remarkably relieved, and it is possible to provide a tomato vinegar that has a ripe tomato fragrance and is not harsh and sour. Furthermore, by using the tomato vinegar, it is possible to provide a seasoning that does not have a blue odor unique to tomatoes, is rich in flavor, and has a mild acidity, and is easy to drink.
  • tomato juice which is a fresh fruit juice and tomato concentrate can be used.
  • tomato concentrate include tomato puree obtained by concentrating fresh fruit juice about 3 times, tomato paste concentrated about 6 times, and concentrated tomato concentrated about 15 times.
  • tomato ingredients may be used alone or in combination of two or more.
  • such a tomato raw material contains 0.3 to 3% by weight Z volume%, preferably 0.5 to 3% by weight Z volume% free glutamic acid, and then has an absorbance of 420 nm. 20 ⁇
  • the free glutamic acid in the present invention includes free L-, D-glutamic acid and salts thereof such as sodium glutamate.
  • the method of setting the free glutamic acid concentration of the tomato raw material to the above-mentioned preferred range is based on the pre-measured free glutamic acid concentration of the tomato raw material, which is not particularly limited, and may be adjusted by an appropriate method. .
  • the free glutamic acid concentration in the tomato raw material is lower than the above range, for example, commercially available sodium glutamate or amino acid solution may be added directly to the tomato raw material. It is also acceptable to use tomato ingredients prepared by concentrating tomatoes contained in concentration. Further, when the concentration of free glutamic acid in the tomato raw material is originally higher than the above range, it is possible to dilute with water or the like to set the above preferable range.
  • the measurement of the free glutamic acid concentration can be performed, for example, by a liquid chromatography method, and can be measured using JLC-500 / V (manufactured by JEOL Ltd.).
  • the heating temperature in the heat treatment is preferably about 80 to 121 ° C, more preferably 80 to 110 ° C, and most preferably 90 to 100 ° C.
  • the heating time is preferably about 30 to 60 minutes when the heating temperature is 95 ° C, for example.
  • the concentration of free glutamate in the tomato material is less than 0.3% by weight Z volume% and the heating time at 95 ° C is shorter than 30 minutes, the heating conditions are weak. It is not preferable because it has a strong blue odor at the liquid and tomato vinegar stages.
  • the heat treatment can be carried out by appropriately adjusting the heating time according to the heating temperature so that the heating conditions are the same as those at 95 ° C. for about 30 to 60 minutes. That is, longer heating is required when the heating temperature is lower than 95 ° C, and shorter heating is required when the heating temperature is higher than 95 ° C.
  • the degree of coloring of the tomato raw material is increased, but the absorbance 420 nm of the tomato raw material obtained by the heat treatment under favorable conditions is more preferably 20 to 75. It has been confirmed that it is in the range of 35 to 75 under conditions and 50 to 75 under more favorable conditions! RU
  • the heat treatment may be carried out by appropriately adjusting the heating conditions so that the absorbance 420 nm of the tomato raw material after heating is in the range of 20 to 75.
  • the absorbance at 420 nm is measured by diluting the sample at an appropriate magnification, then using an lcm cell at a wavelength of 420 nm using an absorbance meter (for example, U-2000, manufactured by Hitachi, Ltd.) It can be calculated in consideration of the multiplication factor.
  • an absorbance meter for example, U-2000, manufactured by Hitachi, Ltd.
  • the heating method is not particularly limited.
  • a heating device generally used for food such as a commercially available jacket heater or plate heater may be used as appropriate.
  • tomato vinegar is produced by a conventionally known method using a tomato raw material that has been heat-treated after adjusting the free glutamic acid concentration as described above.
  • Tomato vinegar can be produced according to a general method for producing fruit vinegar, for example, a method of mixing the tomato raw material with alcohol or the like and subjecting the tomato raw material to acetic acid fermentation, or mixing the tomato raw material with fruit juice or the like. Then, after alcohol fermentation, a method of acetic acid fermentation can be employed.
  • the raw material liquid for acetic acid fermentation is prepared by appropriately blending the tomato raw material prepared as described above and the alcohol for brewing together with other auxiliary raw materials.
  • auxiliary materials those that are usually used for the production of tomato vinegar may be used, for example, sake vinegar and grain vinegar obtained by fermenting alcohol with acetic acid, fruit vinegar, sugar, acidulant, salt, etc.
  • the use ratio of the tomato raw material in the raw material liquid for acetic acid fermentation is not particularly limited. However, if the content of tomato raw material in the raw material liquid for acetic acid fermentation is too small, sufficient flavor and effect cannot be obtained. Conversely, if the tomato raw material is used at a very high concentration, the extract content of the raw material liquid for acetic acid fermentation will be too high, but the efficiency of acetic acid fermentation will be significantly reduced.
  • the Brix value of the raw material liquid for acetic acid fermentation is 2.5 to 50, preferably about 2.5 to 40.
  • acetic acid fermentation is performed using the raw material solution for acetic acid fermentation prepared as described above.
  • a conventionally known method can be employed for acetic acid fermentation.
  • the so-called stationary fermentation method in which acetic acid bacteria are propagated and fermented on the surface of the raw material solution for acetic acid fermentation the deep fermentation method in which acetic acid bacteria are propagated and fermented with aeration stirring, and the carrier.
  • a bioreactor method in which fermentation is performed using fixed acetic acid bacteria can be used.
  • acetic acid bacteria used for acetic acid fermentation are not particularly limited, and acetic acid bacteria conventionally used in the production of vinegar can be used.
  • the acetic acid bacterium used in the stationary fermentation method one in which the shape of the acetic acid bacterium film that grows in the form of a film on the surface of the fermentation solution is chirimene is more suitable. More specifically, acetic acid bacteria belonging to the genus Acetobacter are more specific, such as Acetobacter pasteurianus and Acetobacter aceti! / ⁇ .
  • the fermentation temperature is preferably about 25-35 ° C, more preferably around 30 ° C.
  • Acetic acid fermentation is carried out by such a method! Usually, acetic acid fermentation is completed in about 1 day to 1 month.
  • the present invention according to claim 2 provides the tomato vinegar produced by the method according to claim 1 above.
  • the tomato vinegar according to the present invention is rich in sourness and natural umami that does not have the blue odor inherent to tomatoes. Therefore, the seasoning produced using the tomato vinegar according to claim 3 of the present invention may be one that does not contain or reduces the addition amount of sugar or Ichigo seasoning. It is a seasoning that does not have the inherent blue odor of tomatoes, has a mild acidity, and contains sufficient umami.
  • the seasoning according to claim 3 may have any acidity, for example, tomato ketchup, mayonnaise, dressing, dumpling sauce, sweet vinegar sauce, sour pork sauce, noodle soup, steak sauce, pasta sauce , Asahi pickles, grilled meat sauce, Ponzu, Sushi vinegar, vinegar seasonings.
  • acidity for example, tomato ketchup, mayonnaise, dressing, dumpling sauce, sweet vinegar sauce, sour pork sauce, noodle soup, steak sauce, pasta sauce , Asahi pickles, grilled meat sauce, Ponzu, Sushi vinegar, vinegar seasonings.
  • seasoning according to claim 3 can be produced by replacing the whole amount or a part of vinegar, fruit juice and the like contained in the seasoning with the tomato vinegar of the present invention.
  • the tomato vinegar of the present invention has a characteristic characteristic of being rich in natural umami that does not have a blue odor unique to tomato and has a mild acidity and a natural taste. Use for is also effective.
  • the vinegared beverage according to claim 4 is based on the whole or part of the vinegar contained in the vinegared beverage. It can be manufactured by replacing with bright tomato vinegar.
  • vinegared beverages containing vinegar in an amount that exerts a health effect have the acidity that pierces the throat and lacks palatability. Replace all or part of the vinegar in the beverage with the tomato vinegar of the present invention.
  • Tomato extract Tomato extract 55, manufactured by Dan Foods
  • L-glutamic acid manufactured by Kyowa Hakko Kogyo Co., Ltd.
  • the volume was adjusted to about%.
  • the free glutamic acid concentration originally contained in the tomato extract was 1.701 gZ100 ml.
  • the absorbance of the tomato extract was measured at 420 nm.
  • the absorbance meter U-2000, manufactured by Hitachi
  • the dilution factor is taken into account. And calculated.
  • the acetic acid fermentation raw material liquid 3 litter was transferred to a fermentor, and the surface of the liquid was inoculated with acetic acid bacteria, and acetic acid fermentation by a stationary fermentation method was started at 30 ° C.
  • the acetic acid fermentation could be carried out normally without any problems even when using the raw material solution for acetic acid fermentation using the tomato extract in any of the 25 test sections.
  • the tomato vinegar obtained after the completion of fermentation had an acetic acid concentration in the range of 5.5 to 5.7 wt Z volume% and an alcohol concentration of less than 0.3 vol Z volume% in each test section.
  • the heating time is shorter than 30 minutes, that is, if the heating conditions are weak, a blue odor is produced, while the heating time is longer than 60 minutes. In other words, it was found that if the heating conditions were too strong, a burning odor would be generated, and the scent would become bad.
  • the absorbance 420 of the tomato extract obtained under the desired free glutamic acid concentration and heating conditions corresponds to the range of 2075. It was. As a result of the above, it was confirmed that the heat treatment in the present invention may be performed under conditions such that the absorbance 420 nm of the tomato raw material is 2075.
  • Tomato extract (Tomato extract 55, manufactured by Dan Foods) (free glutamic acid concentration 1.701 g / l OOml) was heated at 95 ° C. for 60 minutes, and the absorbance at 420 nm was set to 68.
  • alcoholic vinegar acetic acid concentration 15 wt. Z vol.%
  • Brewing alcohol alcohol concentration 95 vol. Z vol.%
  • And water were mixed at the mixing ratio shown in Table 3 of Example 1. Then, a raw material liquid for acetic acid fermentation having a composition of acetic acid concentration of 3.25 wt.
  • the tomato vinegar obtained in this way was superior in that it had no natural blue odor and was mild in acidity and rich in natural umami.
  • tomato ketchup was produced at the blending ratio shown in Table 9 below.
  • the tomato ketchup obtained had a mild sour taste without the blue smell inherent to tomatoes.
  • Example 2 Using the tomato vinegar obtained in Example 2, mayonnaise was produced at the blending ratio shown in Table 10. The obtained mayonnaise had a mild sour taste without the inherent blue odor of tomatoes.
  • Example 11 Using the tomato vinegar obtained in Example 2, dressings were produced at the blending ratios shown in Table 11. The resulting dressing has a mild sour taste without the inherent blue odor of tomatoes. [0051] [Table 11]
  • dumpling sauce was produced at the blending ratios shown in Table 12.
  • the dumpling sauce obtained had a mild sour taste without the blue smell inherent in tomatoes.
  • Example 7 Using the tomato vinegar obtained in Example 2, the sauce of sour pork was produced at the mixing ratio shown in Table 13. The obtained sour pork sauce had a mild sour taste without the inherent blue odor of tomatoes.
  • noodle soup was produced at the blending ratio shown in Table 14.
  • the resulting soy sauce had a mild sour taste without the blue odor inherent to tomatoes.
  • ponzu was produced at the blending ratio shown in Table 16.
  • the obtained ponzu vinegar had a mild sour taste without the inherent blue odor of tomatoes.
  • sushi vinegar was produced at the blending ratio shown in Table 17.
  • the obtained sushi vinegar had a mild sour taste without the blue odor inherent to tomatoes.
  • vinegared beverages were produced at the blending ratios shown in Table 18.
  • the obtained vinegar beverage had a mild sour taste without the blue odor inherent to tomatoes.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention vise à développer un excellent procédé pour masquer l'odeur verdâtre caractéristique d'une liqueur de tomate ou d'un vinaigre de tomate ayant subi une fermentation acétique et à proposer ainsi un excellent vinaigre de tomate largement utilisable dans divers plats. À savoir, l'invention concerne un procédé de fabrication d'un vinaigre de tomate caractérisé par le fait qu'il est fait utilisation d'une matière de départ à base de tomate qui est préparée par addition de 0,3 à 3 % en poids/volume d'acide glutamique libre à la tomate et chauffage pour donner une absorbance à 420 nm de 20 à 75. L'utilisation du vinaigre de tomate obtenu pour ce procédé de fabrication, qui a une acidité modérée et la saveur naturelle sans odeur verdâtre, rend possible d'obtenir divers assaisonnements ayant une saveur satisfaisante tels qu'une sauce piquante à base de tomate, une mayonnaise, une sauce pour salade, une sauce gyoza (boulette de viande), une sauce subuta (porc aigre-doux), une sauce pour nouilles, une sauce pour tranches de viande, une sauce ponzu et une sauce sushi, des boissons au vinaigre, etc.
PCT/JP2007/060499 2006-07-03 2007-05-23 Procédé de fabrication de vinaigre de tomate et vinaigre de tomate WO2008004378A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2006182953A JP2008011711A (ja) 2006-07-03 2006-07-03 トマト酢の製造方法、及びトマト酢
JP2006-182953 2006-07-03

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WO2008004378A1 true WO2008004378A1 (fr) 2008-01-10

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013042737A (ja) * 2011-08-26 2013-03-04 Q P Corp 酸性液状調味料
JP2013123402A (ja) * 2011-12-15 2013-06-24 Mitsukan Group Honsha:Kk 液状調味料
WO2013168548A1 (fr) * 2012-05-09 2013-11-14 ライオン株式会社 Aliment ou boisson
CN103549607A (zh) * 2013-10-29 2014-02-05 湖南师范大学 泥鳅饮品及其制作方法
JP2014132882A (ja) * 2013-01-11 2014-07-24 Kikkoman Corp ケチャップ
JP2016135156A (ja) * 2016-05-02 2016-07-28 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ 液状調味料

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011097873A (ja) * 2009-11-06 2011-05-19 Ito En Ltd 果汁飲料及びその製造方法
KR101326323B1 (ko) 2012-05-18 2013-11-11 순천대학교 산학협력단 항비만 효능이 있는 토마토 발효 식초의 제조방법

Citations (3)

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Publication number Priority date Publication date Assignee Title
JPS6027356A (ja) * 1983-07-25 1985-02-12 Naganoken Nouson Kogyo Kenkyusho トマト発酵液状食品およびその製造法
JPH01265878A (ja) * 1988-04-18 1989-10-23 Lion Corp 食酢の製造方法及び食酢組成物
JP2005198645A (ja) * 2003-05-22 2005-07-28 Lion Corp トマトの発酵液、及び血圧降下剤及びその製造方法、並びに、飲食用組成物

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Publication number Priority date Publication date Assignee Title
JPS6031469B2 (ja) * 1978-12-15 1985-07-22 株式会社中埜酢店 穀類を原料とする食酢の製造法
JPH01312990A (ja) * 1988-06-11 1989-12-18 Tamanoisu Kk フェニル酢酸含量の少ない食酢及びその製造法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6027356A (ja) * 1983-07-25 1985-02-12 Naganoken Nouson Kogyo Kenkyusho トマト発酵液状食品およびその製造法
JPH01265878A (ja) * 1988-04-18 1989-10-23 Lion Corp 食酢の製造方法及び食酢組成物
JP2005198645A (ja) * 2003-05-22 2005-07-28 Lion Corp トマトの発酵液、及び血圧降下剤及びその製造方法、並びに、飲食用組成物

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013042737A (ja) * 2011-08-26 2013-03-04 Q P Corp 酸性液状調味料
JP2013123402A (ja) * 2011-12-15 2013-06-24 Mitsukan Group Honsha:Kk 液状調味料
WO2013168548A1 (fr) * 2012-05-09 2013-11-14 ライオン株式会社 Aliment ou boisson
JP2013233112A (ja) * 2012-05-09 2013-11-21 Lion Corp 飲食品
CN104270962A (zh) * 2012-05-09 2015-01-07 狮王株式会社 饮料食品
CN104270962B (zh) * 2012-05-09 2017-06-06 狮王株式会社 饮料食品
JP2014132882A (ja) * 2013-01-11 2014-07-24 Kikkoman Corp ケチャップ
CN103549607A (zh) * 2013-10-29 2014-02-05 湖南师范大学 泥鳅饮品及其制作方法
JP2016135156A (ja) * 2016-05-02 2016-07-28 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ 液状調味料

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