DE10237320B4 - Spargelessig and process for its preparation - Google Patents

Abstract

Asparagus-based fermentation preparation obtainable by the following production steps:
a) washing and chopping asparagus;
b) pouring the comminuted asparagus with water having a temperature in the range of 70-95 ° C;
c) maintaining the mixture at a temperature in the range of 70-95 ° C for 7-15 minutes;
d) maintaining the mixture at a temperature in the range of 40-85 ° C for 1.5-3 hours;
e) cooling the mixture to a temperature in the range of 32-37 ° C;
f) adding sugar and cold fermentation yeast;
g) fermenting the mixture at a temperature in the range of 16-25 ° C until reaching a residual sugar content of a maximum of 0.5 g / l;
h) adding the mixture to vinegar bacteria;
i) maintaining the mixture at a temperature in the range of 22-32 ° C in the presence of oxygen until a residual alcohol content of not more than 1% by volume is reached;
j) Filter ...

Description

The The present invention relates to a fermentation preparation based on Asparagus, as well as a process for their preparation.

asparagus has a very high content of minerals and vitamins and at the same time a low content of fat. So contains 100 g cooked asparagus 95 g water, 1.7 g protein, 0.1 g fat, 1.5 g carbohydrates and has a physiological calorific value of only 52 KJ. About that contains Asparagus numerous minerals, trace elements and vitamins, such as for example, sodium, calcium, phosphorus, vitamin A, B1, B2, C and niacin.

numerous Recipes for A preparation of asparagus has long been known. Usually will Peeled asparagus, cooked and then pure enjoyed or further processed. Durable at room temperature Food preparations that have the valuable asparagus flavor over a certain Period are storable at room temperature and for seasoning Food can be used however, are not known yet.

In the textbook of vinegar production (by H. Wüstenfeld, Verlagsbuchhandlung Paul Parey; Publisher for Agriculture, horticulture and forestry; Berlin 1930, pp. 336-41) are manufacturing processes of, for example, banana vinegar, whey vinegar or Molasses vinegar described.

In JP-2000014379 A discloses a process for producing a garlic vinegar described.

The DE 490 412 relates to a process for the production of vinegar using fir wood shavings that are desiccated by a hot soda solution.

In JP 61-254 178 A discloses a process for producing food vinegar, as well as an asparagus vinegar described in which to prevent a cloudiness or flocculation a lipase is used.

A The object of the invention is therefore a tasty food to provide on the basis of asparagus, that is sufficient, one commercial Sales enabling Has durability.

• a) Waschen und Zerkleinern von Spargel;
• b) Übergießen des zerkleinerten Spargels mit Wasser, das eine Temperatur im Bereich von 70-95 °C aufweist;
• c) Halten des Gemisches während 7-15 Minuten auf einer Temperatur im Bereich von 70-95 °C;
• d) Halten des Gemisches während 1,5-3 Stunden auf einer Temperatur im Bereich von 40-85 °C;
• e) Abkühlen des Gemisches auf eine Temperatur im Bereich von 32-37 °C;
• f) Zugeben von Zucker und Kaltgärhefe;
• g) Vergären des Gemisches bei einer Temperatur im Bereich von 16-25 °C bis zum Erreichen eines Restzuckergehaltes von maximal 0,5 g/l;
• h) Versetzen des Gemisches mit Essigbakterien;
• i) Halten des Gemisches bei einer Temperatur im Bereich von 22-32 °C in Gegenwart von Sauerstoff bis zum Erreichen eines Restalkoholgehalts von nicht mehr als 1 Vol-%;
• j) Filtrieren des Gemisches;
• k) Erhitzen des Filtrats auf eine Temperatur im Bereich von 50-65 °C.

According to the invention, this object is achieved by providing an asparagus-based fermentation preparation which is obtainable by the following production steps:

• a) washing and chopping asparagus;
• b) pouring the comminuted asparagus with water having a temperature in the range of 70-95 ° C;
• c) maintaining the mixture at a temperature in the range of 70-95 ° C for 7-15 minutes;
• d) maintaining the mixture at a temperature in the range of 40-85 ° C for 1.5-3 hours;
• e) cooling the mixture to a temperature in the range of 32-37 ° C;
• f) adding sugar and cold fermentation yeast;
• g) fermenting the mixture at a temperature in the range of 16-25 ° C until reaching a residual sugar content of a maximum of 0.5 g / l;
• h) adding the mixture to vinegar bacteria;
• i) maintaining the mixture at a temperature in the range of 22-32 ° C in the presence of oxygen until a residual alcohol content of not more than 1% by volume is reached;
• j) filtering the mixture;
• k) heating the filtrate to a temperature in the range of 50-65 ° C.

• a) Waschen und Zerkleinern von Spargel;
• b) Übergießen des zerkleinerten Spargels mit Wasser, das eine Temperatur im Bereich von 70-95 °C aufweist;
• c) Halten des Gemisches während 7-15 Minuten auf einer Temperatur im Bereich von 70-95 °C;
• d) Halten des Gemisches während 1,5-3 Stunden auf einer Temperatur im Bereich von 40-85 °C;
• e) Abkühlen des Gemisches auf eine Temperatur im Bereich von 32-37 °C;
• f) Zugeben von Zucker und Kaltgärhefe;
• g) Vergären des Gemisches bei einer Temperatur im Bereich von 16-25 °C bis zum Erreichen eines Restzuckergehaltes von maximal 0,5 g/l;
• h) Versetzen des Gemisches mit Essigbakterien;
• i) Halten des Gemisches bei einer Temperatur im Bereich von 22-32 °C in Gegenwart von Sauerstoff bis zum Erreichen eines Restalkoholgehalts von nicht mehr als 1 Vol-%;
• j) Filtrieren des Gemisches;
• k) Erhitzen des Filtrats auf eine Temperatur im Bereich von 50-65 °C.

Moreover, the object of the present invention is achieved by providing a method which is characterized by the following production steps:

• a) washing and chopping asparagus;
• b) pouring the comminuted asparagus with water having a temperature in the range of 70-95 ° C;
• c) maintaining the mixture at a temperature in the range of 70-95 ° C for 7-15 minutes;
• d) maintaining the mixture at a temperature in the range of 40-85 ° C for 1.5-3 hours;
• e) cooling the mixture to a temperature in the range of 32-37 ° C;
• f) adding sugar and cold fermentation yeast;
• g) fermenting the mixture at a temperature in the range of 16-25 ° C until reaching a residual sugar content of a maximum of 0.5 g / l;
• h) adding the mixture to vinegar bacteria;
• i) maintaining the mixture at a temperature in the range of 22-32 ° C in the presence of oxygen until a residual alcohol content of not more than 1% by volume is reached;
• j) filtering the mixture;
• k) heating the filtrate to a temperature in the range of 50-65 ° C.

1 shows a device in which the mixture according to the invention is reacted with vinegar bacteria.

During the numerous attempts that led to the present invention, it has surprisingly been found that preparation of an asparagus-based fermentation formulation, hereinafter referred to as asparagus vinegar, is possible in a multistage process. However, this is the right choice of several parameters, especially the right choice of amounts and types of starting materials and the temperature and duration of each process important steps.

Spargelessig is obtainable according to the invention via the following process steps:
In a first step, asparagus is first washed, coarsely crushed and then crushed. The cutting and crushing can be done with various devices known to a person skilled in the art. Preferably, the asparagus used should be used as soon as possible after the harvest, since a strong loss of quality already occurs after 24 hours. Any type of asparagus known to the person skilled in the art, or combinations thereof, can be used to prepare the asparagus vinegar according to the invention.

Of the chopped asparagus obtained in this way is then poured over with water, which is a temperature in the range of 70-95 ° C, preferably a temperature in the range of 80-84 ° C, more preferably one Temperature of 82 ° C having. Apart from the procedure described above the pouring of the However, the asparagus can also be cut up on crushed asparagus with water any other ways are mixed with water and / or mixed.

the Water can be added to common salt, for example between 0 and 20 g, preferably between 0 and 10 g of common salt per liter of water, about fermentation to avoid and / or a desired To achieve taste. The amount of asparagus can depend on of the desired intensity of asparagus flavor chosen become. So can For example, 10 kg of asparagus to 4 to 12 liters, preferably on 6 liters, water can be used.

Optional can Continue to add lemon juice and / or zeste (citrus peel) become. For example, the juice and / or the shell abrasion from half to two lemons, preferably from a lemon, be added to 10 kg of asparagus.

The The resulting mixture is then allowed to stand for 7-15 minutes, preferably during 10 Minutes, at a temperature in the range of 70-95 ° C, preferred at a temperature in the range of 80-84 ° C, more preferably on one Temperature of 82 ° C held. Compliance with the above temperature range is very important because at a higher Temperature contents and flavorings are destroyed while at a lower temperature lactic acid fermentation takes place. Such Lactic acid fermentation leads to typical Sauerkraustich, a taste alienation, where n this make often no residual sugar degradation possible is. In addition leads a lactic acid fermentation too a reduction in the shelf life of the product, due to a later subsequent acid degradation, and a deterioration of the taste of the product.

When Next Step closes the so-called holding phase, in which the mixture during 1.5-3 Hours, preferably during 2 hours, at a temperature in the range of 40-85 ° C, preferred at a temperature in the range of 50-75 ° C, more preferably on one Temperature in the range of 58-70 ° C is held. While This holding phase will be important ingredients, in particular Flavors, minerals and vitamins largely from the Solved asparagus, so these substances later at least partially present in finished asparagus vinegar and its Good taste contribute.

Subsequently, the mixture is cooled to a temperature in the range of 32-37 ° C, preferably to a temperature in the range of 34-36 ° C, more preferably to a temperature of 35 ° C. The mixture thus obtained is hereinafter referred to as asparagus. After the above-mentioned cooling, sugar and cold fermentation yeast are added. Preferably, 2 to 5 kg of sugar, preferably 3.3 to 3.4 kg of sugar, are added to 10 kg of asparagus. As Kaltgärhefe for example, the commercially available yeasts Oenoferm Tipico ^® (Erbsloh) or LT8 Plus ^® (Schliessmann, Schwäbisch Hall) was added in an amount of 1 to 10 g, preferably from 1.5 to 5 g, per 10 liters asparagus stock.

To the addition of sugar and cold fermentation yeast the mixture is at a temperature in the range of 16-25 ° C, preferably to 25 ° C, cooling down left, taking a fermentation of the mixture until a residual sugar content of maximum 0.5 g / l takes place. This extensive removal of residual sugar forms an important step of the method according to the invention, since on this Way of fermentation can be avoided and is obviously only possible due to the heat treatment. So far succeeded in transforming an asparagus fund with no other method in vinegar.

The Residual sugar content is determined by conventional test methods known to the person skilled in the art.

The fermentation should be essentially rapid, that is to say for 7-15 days. This is achieved by choosing a suitable, not too low temperature and a suitable cold fermentation yeast. In addition to the yeasts listed above, other types of yeast known in the art can be used according to the manufacturer's instructions, the suitability of a specific yeast and a specific temperature range of egg a specialist can be determined by simple experiments. If the temperature is too low, you may experience a very bitter taste, which is perceived as unpleasant. In addition, maintaining the temperature range is important in order to obtain a colorless to slightly beige asparagus vinegar.

In a next step, vinegar bacteria, as usually obtainable from vinegar cultures, are added to the mixture, for example Acetobacter acetii var. Europeans, in the presence of oxygen at a temperature in the range of 22-32 ° C, preferably in the range of 25-29 ° C, acetic acid is formed. If desired, the vinegar bacterial strain can be pre-adjusted to the salt concentration and reaction conditions. In order to achieve an optimal product, care should be taken in this production step that sufficient oxygen is added to the mixture. This can be done, for example, in that this reaction step in the in 1 shown reaction vessel 1 is carried out. This is the mixture 2 in a closed, with a pressure compensation valve 5 and a drain tap 9 provided container 1 , in via an externally adjustable gas supply 3 Oxygen is supplied in an aroma-friendly manner. The oxygen delivery device 3 includes an oxygen valve for external ventilation 6 ' and an oxygen valve for internal ventilation 6 '' , a lead 4 through which the oxygen is introduced into the mixture and a Gasansaugvorrichtung 7 which is located in the air space above the mixture. During the oxygen supply the mixture becomes 2 by means of a pump 8th circulated. To achieve the desired reaction temperature, the reaction vessel is further provided with a heater 10 with thermostat and a cooling device 11 equipped with thermostat.

By a reaction in the device described above comes the mixture sufficiently in contact with oxygen and the vinegar bacteria are in limbo held. An adequate supply of the mixture with oxygen and prevention of settling of the vinegar bacteria, however, can also by any other methods known to a person skilled in the art Any apparatus can be achieved. In addition to oxygen different Purity levels can also any oxygen-containing gas mixtures, for example, even indoor air or oxygenated room air.

Optional can the mixture during this Manufacturing step in addition Oak wood chips be added, whereby the taste impression of a wood barrel storage is caused.

To approximately three days is in the liquid contained alcohol up to a residual content of a maximum of 0.5 to 1% by volume in acetic acid transformed. Subsequently the mixture is filtered, for example by a cold sterile filter or a grape vine filter, and again at 50-65 ° C, preferably at 56-58 ° C heated, and possibly hot in transferred suitable container. Vinegar bacteria die in general, when heated to a temperature of 56-58 ° C, so that by heating, among other things, a formation of mutations of the Bacteria can be prevented that cause a change of the product could. Without the above mentioned Repeated heating step, it may, for example, unwanted product changes, like an acid removal or a so-called Become "or too get a Vaccination by slime bacteria.

The ingredients used in the preparation or during the process steps used techniques Naturally by the skilled person well-known equivalents be replaced.

asparagus For example, partially by adding an alcoholic or aqueous Extract of asparagus or by the addition of asparagus Flavor or flavor substances are replaced.

lemon juice for example, by an acidifying substance or an antioxidant, like citric acid or ascorbic acid, optionally in combination with aroma substances. zest, For example, by adding one of citrus fruits, in particular Lemons, known substance to be replaced.

When Sugar, can be any for a conversion used by the yeasts suitable carbohydrate be, in particular sucrose or glucose.

to Refinement of the taste can the Skilled, suitable for consumption herbs, such as chives, Parsley, savory, etc. or spices, such as pepper, paprika, Coriander, etc. are added. The addition can either be during the Production, for example, the asparagus fund, or the finished Spargelessig done.

Furthermore can the asparagus vinegar during or after production, vitamins, minerals, trace elements or combinations thereof are added.

The asparagus vinegar produced in this way can be pure, for example, salads and vegetables, or with other, suitable for consumption sub be used mixed punching.

So can the asparagus, for example, water, carbon dioxide or Juice, especially of citrus fruits or vegetables, be added.

Especially the asparagus vinegar can be added to beverages as a flavor essence become. Particularly advantageous is a finished drink, the in addition to asparagus water, such as carbonated or non-carbonated Mineral water includes. Depending on the taste, the asparagus drink can continue any juice, especially lemon juice, tea, alcoholic Drinks, whey, Herbs, spices, any flavor or flavor substances or combinations thereof added become.

Of the Spargelessig according to the invention can in undiluted Form as a healthy, mineral-rich and low-fat dressing to salads and vegetables be used. However, to further refine the dressing Herbs, spices or cooking oil be added.

Next the uses of the asparagus vinegar described above the asparagus vinegar of course also to any other foods or dishes, for example on vegetables, meat or fish base.

According to one In another aspect, the present invention provides a method Preparation of an asparagus vine ready, which by the consequence of characterized above manufacturing steps.

Of the produced according to the invention Asparagus vinegar is a valuable food product that has a characteristic Provides and refines flavor based on asparagus a variety of foods can be used.

For the consumer is of particular interest that in the preparation of the asparagus vinegar according to the invention No chemical additives need to be added, which is often strong by consumers being rejected. About that contains Asparagus vinegar many valuable and important asparagus ingredients, For example, minerals that are considered beneficial to health the consumer.

To filling according to conventional, expert Approach in suitable containers Spargelessig with closed bottle three to four years or longer durable. Even with the bottle open is still over asparagus vinegar lasting for several weeks.

The Invention will be apparent from the following non-limiting Examples closer explained.

example 1

Preparation asparagus vinegar without salt deposit

10 kg freshly harvested asparagus spears are washed, crushed and then crushed. Subsequently, the crushed asparagus obtained in this way is poured over with 6 liters of water at a temperature of 82 ° C and the juice and shell abrasion of a lemon are added. Subsequently, the mixture is maintained at a temperature of 82 ° C for 10 minutes. During the subsequent holding phase, the mixture is maintained at a temperature in the range of 58-70 ° C for 2 hours. The mixture is then cooled to a temperature of 35 ° C and 3.36 kg of sugar and 7 g of pure yeast (Oenoferm Tipico ^® , manufacturer: Erbslöh) are added. Subsequently, the mixture is allowed to cool to a temperature of 25 ° C, with a fermentation of the mixture until a residual sugar content of 0.5 g / l maximum is reached. In a next step, vinegar bacteria (Acetobacter acetii var. Europeans) are added, wherein in the presence of oxygen at a temperature in the range of 25-29 ° C, acetic acid is formed. After three days, the alcohol contained in the liquid is converted to acetic acid to a residual content of 0.75 vol .-%. Then the mixture is filtered. The asparagus vinegar thus obtained is then heated again to 57 ° C and bottled hot.

Example 2

Preparation asparagus vinegar with salt fund

10 kg freshly harvested asparagus spears are washed, crushed and then crushed. Then the crushed asparagus with 6 liters of water, which has a temperature of 82 ° C, poured over and cooking salt (4 g on 10 l asparagus) is added. The further steps are carried out as described in Example 1, except that the pure culture yeast LT8 Plus ^® Schliessisch-Hall is used as a pure-breeding yeast.

Example 3

Mineral juice product

The fermentation preparation according to the invention Asparagus-based can be used to make a ready-to-use mineral water product be used. The mineral water product includes mineral water and Spargelessig in the ratio from 0.5: 1 to 50: 1 (v / v) and depending on the desired flavor Lemon juice.

Example 4

Salad or vegetable dressing

The fermentation preparation according to the invention Asparagus-based can be used to make a ready-to-use salad dressing be used. The salad dressing includes asparagus vinegar and edible oil in the ratio of 0.1: 1 to 10: 1 (v / v) and the desired flavor of salt, Pepper and fresh or dried herbs.

Claims (11)

Gärzubereitung based on asparagus, available through the following manufacturing steps: a) washing and crushing of asparagus; b) pour over the Crushed asparagus with water that has a temperature in the range of 70-95 ° C; c) Holding the mixture while 7-15 minutes at a temperature in the range of 70-95 ° C; d) Holding the mixture while 1.5-3 hours at a temperature in the range of 40-85 ° C; e) cooling down the mixture to a temperature in the range of 32-37 ° C; f) Adding sugar and cold fermentation yeast; G) Ferment of the mixture at a temperature in the range of 16-25 ° C until Reaching a residual sugar content of a maximum of 0.5 g / l; H) Adding the mixture to vinegar bacteria; i) holding the mixture at a temperature in the range of 22-32 ° C in the presence of oxygen until a residual alcohol content of not more than 1 is reached % By volume; j) filtering the mixture; k) heating the filtrate to a temperature in the range of 50-65 ° C. Gärzubereitung based on asparagus according to claim 1, wherein at manufacturing step a) the mixture additionally Salt, lemon juice, Zeste or combinations thereof is added. Gärzubereitung based on asparagus according to any one of the preceding claims characterized in that in production step h) additionally added oak wood chips to the mixture become. Gärzubereitung Based on asparagus according to one of the preceding claims, characterized characterized in that the fermentation preparation additional Herbs and / or spices contains. Gärzubereitung Based on asparagus according to one of claims 1 to 4, characterized in that the fermentation preparation Carbon dioxide, vegetable juice and / or Fruit juice is added. Process for the preparation of a fermentation preparation based on Asparagus characterized by the following stages of production: a) Washing and chopping asparagus; b) pour over the crushed asparagus with water having a temperature in the range of 70-95 ° C; c) Holding the mixture while 7-15 minutes at a temperature in the range of 70-95 ° C; d) Holding the mixture while 1.5-3 hours at a temperature in the range of 40-85 ° C; e) cooling down the mixture to a temperature in the range of 32-37 ° C; f) Adding sugar and cold fermentation yeast; G) Ferment of the mixture at a temperature in the range of 16-25 ° C until Reaching a residual sugar content of a maximum of 0.5 g / l; H) Adding the mixture to vinegar bacteria; i) holding the mixture at a temperature in the range of 22-32 ° C in the presence of oxygen until a residual alcohol content of not more than 1 is reached % By volume; j) filtering the mixture; k) heating the filtrate to a temperature in the range of 50-65 ° C. Process for the preparation of a fermentation preparation based on An asparagus according to claim 6, wherein in preparation step a) the mixture additional salt, Lemon juice, Zeste or combinations thereof is added. Process for the preparation of a fermentation preparation based on Asparagus according to claim 6 or 7, wherein at production step h) in addition to the mixture Oak wood chips be added. Use of a fermentation preparation based on Asparagus according to one of the claims 1 to 4 in a food. Use of a fermentation preparation based on An asparagus according to claim 9, wherein the food is a drink, which the fermentation preparation based on asparagus and water. Use of a fermentation spread based on asparagus according to claim 9, wherein the food is a salad or vegetable dressing is what the fermentation preparation based on asparagus.