JP2002153254A - Edible vinegar utilizing distillation residuum of awamori and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a new edible vinegar comprising rich organic acids or amino acids different from a conventional rice vinegar, etc., at a low cost by using a distillation residuum of Awamori (traditional distilled alcoholic beverage of Okinawa Prefecture, Japan) as a raw material. SOLUTION: A glucide 2 and ethyl alcohol 3 are added to the distillation residuum 1 of the Awamori after completing distillation or its filtrate and acetic acid bacteria are then made to act with a seed vinegar 4 to carry out acetic acid fermentation. The acidity of the resultant acetic acid fermentation liquor is adjusted by regulating the concentration of the added alcohol and fermentation period. Thereby, the edible vinegar utilizable as an edible vinegar seasoning for a high-acidity fermentation liquor and as a vinegar beverage for a low-acidity fermentation liquor is produced.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an awamori distilled lees discharged as a by-product in the process of producing awamori belonging to the shochu type B, which is subjected to acetic acid fermentation, thereby enriching amino acids and organic acids derived from awamori moromi. The present invention relates to a novel vinegar and a method for producing the same.

[0002]

2. Description of the Related Art Conventional vinegar production methods include a method in which saccharides such as cereals and fruit juice are fermented with alcohol as a raw material, or a substance obtained by adding alcohol to these saccharides. Acetic acid is produced by a fermentation method, and vinegar is produced according to the properties of each raw material.

On the other hand, awamori is manufactured by a manufacturing process as shown in FIG. 1, and a large amount of awamori distilled lees is discharged as a distillation residue after awamori liquor is obtained in a distillation process in the manufacturing process. Conventionally, awamori distilled lees have been used as feed for pigs and fertilizers for a long time. Recently, beverages utilizing amino acids and citric acid abundantly contained therein have been manufactured. However,
The awamori distillation residue has not yet been used as a raw material for acetic acid fermented vinegar.

[0004]

[Problems to be Solved by the Invention] In rice vinegar or the like using cereal as a raw material, the cereal raw material is converted into koji before acetic acid fermentation.
Or by saccharification by the addition of enzyme agents,
It is necessary to produce a yeast responsible for alcohol fermentation and an amino acid that is a nutrient source for acetic acid bacteria that perform acetic acid fermentation. For this reason, the production cost of vinegar increases, and the conventional vinegar has problems such as a low content of amino acids which are umami components. On the other hand, awamori distilled lees have been used for livestock feed and farmland reduction, but as the production of awamori has increased, the amount of distilled lees has also increased, and in recent years it has been used as a livestock feed that serves as a receiving tray. As the amount of waste is decreasing, it must be treated as industrial waste, and its effective utilization is a major problem.

The present invention has been made in view of the above-mentioned circumstances, and can produce a novel vinegar rich in organic acids and amino acids using conventional awamori distilled lees as a raw material, unlike conventional rice vinegar. It is an object of the present invention to provide a vinegar using awamori distilled lees, which can be produced at low cost, and which can effectively utilize the awamori distilled lees treated as industrial waste, and a method for producing the same.

[0006]

SUMMARY OF THE INVENTION The present inventors have conducted studies on the effective use of awamori distillation lees, and found that awamori distillation lees particularly contain abundant amounts of citric acid as organic acids and a large amount of free amino acids. As a result of further research, we found that the rich nutrients were used to add carbohydrates and alcohol to acetic acid bacteria to effect acetic acid fermentation, resulting in a richer amino acid than conventional rice vinegar. It has been found that the vinegar contained in is obtained, and the present invention has been achieved.

The vinegar using awamori distilled lees according to the present invention which solves the above-mentioned problems is characterized by being obtained by acetic acid fermentation using awamori distilled lees generated in the process of producing distilled liquor as a main raw material. .

[0008] The method for producing vinegar using awamori distilled lees according to the present invention comprises reacting acetic acid bacteria with saccharides and alcohol by adding saccharides and alcohol to the distilled awamori distilled lees or the filtrate thereof, to effect acetic acid fermentation. Features. By adjusting the concentration of the added alcohol and the fermentation period, the acidity of the acetic acid fermentation solution can be adjusted, and vinegar that can be used as a vinegar seasoning in a high acidity fermentation solution and as a vinegar beverage in a low acidity fermentation solution can be produced.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention utilizes an abundant nutrient source of distilled residue (Awamori distillation lees) after distillation to add saccharides and alcohol, thereby allowing acetic acid bacteria to act to effect acetic acid fermentation. By doing. As shown in Table 1, awamori distillation residue contains abundantly citric acid as an organic acid, and also contains a large amount of free amino acids as shown in Table 2.

[Table 1]

[0010]

[Table 2]

The high content of organic acids and amino acids shown in Tables 1 and 2 is due to the fact that black koji mold is used in the production of raw koji in the awamori production process shown in FIG. This is because amino acids and organic acids are not distilled during koji preparation and further distillation, so that the remaining portion of the distillation is concentrated. After the alcohol fermentation, the moromi obtained by distillation with a simple distillation machine becomes awamori, and the residue becomes awamori distilled lees 1.

The production process of the vinegar using the awamori distilled lees in this embodiment will be described with reference to FIG. In the awamori manufacturing process shown in FIG. 1, the awamori distilled cake 1 after distillation is immediately transported to an acetic acid fermentation tank, and saccharide 2 and ethyl alcohol 3 are added so as to have a predetermined alcohol concentration (1 to 8%). Then, seed vinegar (acetic acid bacteria) 4
And fermentation with acetic acid 5 at about 30 ° C. for 4 days to 1 month by a full-scale fermentation method or a surface fermentation method to obtain an acetic acid fermentation liquid. After the obtained acetic acid fermentation liquid is subjected to filtration 6, product preparation 7, sterilization and bottling 8, the product 9 is obtained.

[0013] The saccharide 3 is added by adding saccharides lacking in the awamori distillation lees as a nutrient source of acetic acid bacteria, and saccharides such as glucose, maltose and sucrose are used.
The addition amount can be suitably selected from the range of 0.01% to 5% depending on the application. The ethyl alcohol 3
The addition of is necessary for acetic acid fermentation of awamori distilled lees because awamori distilled lees contains almost no alcohol, and the acidity after acetic acid fermentation is adjusted by adjusting the amount of ethyl alcohol added and the fermentation period. It can be adjusted arbitrarily. Therefore, it is possible to easily produce from a high acidity fermented solution used as a vinegar seasoning to a low acidity fermented solution used as a vinegar beverage. Since the acidity after acetic acid fermentation increases as the amount of ethyl alcohol added increases, the initial alcohol concentration is adjusted to be in the range of about 2% to 10% in accordance with the above purpose. The seed vinegar 4 is necessary for inducing primary fermentation, and is obtained by culturing acetic acid bacteria in a culture solution.

[0014]

Embodiments of the present invention will be described below. Example 1 (in the case of the surface fermentation method) 10% of awamori distilled lees was 1% sucrose as a saccharide and the initial alcohol concentration was 2,4.
Then, 100 ml of seed vinegar, which had been cultivated in advance, was added at a concentration of 6% or 8%, and static fermentation was performed at about 30 ° C. Table 3 shows the titration acidity of the 1/10 normal sodium hydroxide solution after one month.

[Table 3]

Example 2 (In the case of full-scale fermentation) About 3 liters of awamori distilled lees were put into a 5-liter aeration culture apparatus, glucose was 1% as a carbohydrate, and the initial alcohol concentration was 2, 4, 6, and 8, respectively.
% Of the seed vinegar that has been pre-cultured
Then, 2 ml per minute of aeration and stirring fermentation was carried out at 30 ° C. for 1 week. Similarly, 1 /
Table 4 shows the titration acidity of the 10N sodium hydroxide solution.

[Table 4]

Next, the amounts of organic acids at the initial alcohol concentration of 4% obtained in Examples 1 and 2 were measured in order to compare the components with commercially available rice vinegar, grain vinegar, fruit vinegar, and alcohol vinegar. Was done. As a result, each organic acid-containing material was as shown in Table 5. The organic acid content in the examples was analyzed using DX-120 manufactured by Dionex and column IonPacICE-AS1. The organic acid content of the commercially available comparative examples is quoted from "Brewery Components" edited by the Japan Brewing Association.

[0017]

[Table 5]

As is clear from Table 5, conventional rice vinegar and brown rice vinegar are mainly composed of acetic acid produced by acetic acid fermentation as an organic acid, but lactic acid and succinic acid are many as other organic acids. For example, in fruit vinegar, citric acid, lactic acid,
Malic acid, succinic acid, and pyruvic acid are most common. On the other hand, in acetic acid fermentation using awamori distillation lees as a raw material according to the present invention, acetic acid is produced smoothly according to the alcohol concentration. In Examples 1 and 2, citric acid was used as the organic acid other than acetic acid in conventional rice. It contained much more than vinegar or brown rice vinegar, followed by malic acid, pyruvic acid, succinic acid, etc. These contents were large contents not found in conventional vinegar.

Further, the amount of free amino acids after acetic acid fermentation at the initial alcohol concentration of 4% in Example 2 was compared with that of commercial brown rice vinegar. Table 6 shows the results. For free amino acid analysis, Hitachi fully automatic high-speed amino acid analyzer LB85
00. As is clear from Table 6, the amino acids in the acetic acid fermentation liquor according to the examples of the present invention have aspartic acid selectively assimilated by acetic acid bacteria, but the other amino acids generally contain more than commercially available brown rice vinegar. And particularly high content of alanine and arginine. According to the above examples, vinegar composed of acetic acid fermented liquid using awamori distilled lees of the present invention has citric acid, malic acid, pyruvic acid, succinic acid, and the like as organic acids other than acetic acid compared to commercially available acetic acid fermented vinegar. It was confirmed that high-quality vinegar, which is contained in a large amount and has a high amino acid content and is not available in conventional commercial vinegar, can be obtained at low cost.

[0020]

[Table 6]

[0021]

As described above, by using awamori distilled cake, especially awamori distilled cake, as a main raw material for acetic acid fermentation, it is possible to produce new vinegar rich in organic acids and amino acids, unlike conventional vinegar. it can. In addition, it is possible to easily adjust the acidity of the acetic acid fermentation liquor by the added alcohol concentration and the fermentation period, etc., and in the high acidity fermentation liquor as a vinegar seasoning,
The low acidity fermented liquid can be used as a vinegar drink. Most of the awamori distilled cake has been discarded as livestock feed or fertilizer. However, vinegar with high added value can be produced as a new vinegar raw material, and awamori distilled cake can be newly used.

[Brief description of the drawings]

FIG. 1 is a manufacturing process diagram of Awamori.

FIG. 2 is a manufacturing process diagram of the present invention.

[Description of Signs] 1 Awamori Distiller's Cake 2 Carbohydrate 3 Ethyl Alcohol 4 Seed Vinegar 5 Acetic Acid Fermentation 6 Filtration 7 Product Adjustment 8 Sterilization, Bottling 9 Products

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B017 LC02 LC03 LE10 LK07 LK12 LK28 LP05 LP12 LP15 4B028 AC06 AG03 AP30 AS05 AS18 AT20 BC01 BC05 BC10 BL13 BL15 BL22 BL26 BL39 BP02 BP13 BP16 BP17 BX03 BX04 BX09 BX10

Claims (3)

[Claims] 1. A vinegar using awamori distilled lees obtained by subjecting awamori distilled lees generated in a process of producing awamori to acetic acid fermentation as a main raw material. 2. A method for producing vinegar using awamori distillation residue, wherein acetic acid fermentation is performed by adding saccharides and alcohol to the awamori distillation residue or the filtrate thereof after distillation, and acetic acid fermentation is performed. . 3. The acetic acid fermented liquor is adjusted to adjust the acidity of the acetic acid fermentation liquor by adjusting the concentration of the added alcohol and the fermentation period, thereby producing vinegar that can be used as a vinegar seasoning in a high acidity fermentation liquor and a vinegar beverage in a low acidity fermentation liquor. A method for producing vinegar using the awamori distilled lees according to claim 2.