JP2007014219A - Brewed vinegar and producing method of the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain brewed vinegar having a new physiological function and to provide a method for producing the same. <P>SOLUTION: In the method for producing brewed vinegar, with which a starch raw material or a saccharide raw material is saccharified, subjected to alcohol fermentation and then to acetic acid fermentation with acetic acid bacteria, mulberry leaves or ground leaves thereof are added in saccharification, in alcohol fermentation or in acetic acid fermentation. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a brewed vinegar that is easy to drink and has excellent physiological effects such as a hypoglycemic effect and a method for producing the same.

  Because brewed vinegar has physiological effects such as bactericidal action, appetite-promoting action, salt-reducing effect, and vitamin C-destructing enzyme-suppressing action, it has been attracting attention as a health food due to the recent health boom. Vinegar is not known.

On the other hand, mulberry leaves are known to have antagonism, that is, a hypoglycemic action and a sugar absorption inhibitory action, and 1-deoxynojirimycin (hereinafter referred to as DNJ) has a hypoglycemic action of mulberry leaves. It is known to be an active ingredient. DNJ has a structure similar to glucose (glucose) and is known to be useful for diabetes prevention and treatment because it inhibits the action of α-glucosidase as a glucose antagonist and suppresses the increase in blood sugar. (Non-Patent Document 1). However, 1-deoxynojirimycin contained only a very small amount in mulberry leaves, and there was a problem that extraction was difficult.
Kohei Miyao, “Mulberry leaves work well for diabetes”, 1st edition, Pegasus, February 8, 2002, p.57-68

  The objective of this invention is providing the brewing vinegar which has a new physiological function, and its manufacturing method.

  In the method for producing brewed vinegar in which starch raw material or saccharide raw material is saccharified and alcoholic fermented, and then acetic acid bacteria are added and acetic acid fermented, the mulberry is saccharified, alcoholic fermented or acetic acid fermented. It has been found that by adding leaves or a pulverized product thereof, a brewed vinegar that is easy to drink and contains DNJ and is useful for diabetes and the like has been obtained, and the present invention has been completed.

  That is, the present invention relates to a method for producing brewed vinegar in which a starch raw material or a saccharide raw material is saccharified and subjected to alcohol fermentation, and then acetic acid is added and acetic acid fermented. In saccharification, alcohol fermentation or acetic acid fermentation, mulberry leaves Or the manufacturing method of the brewing vinegar characterized by adding the ground material is provided.

  The present invention is also a brewed vinegar obtained by saccharification and alcohol fermentation of a starch raw material or a saccharide raw material, followed by acetic acid fermentation by adding acetic acid bacteria, and when saccharifying, alcoholic fermentation or acetic acid fermentation It provides a brewed vinegar obtained by adding mulberry leaves or pulverized products thereof.

  According to the method of the present invention, it contains a large amount of DNJ derived from mulberry leaves or a pulverized product thereof, has a hypoglycemic action, is useful for improving treatment of diabetes, obesity and the like, and has a good flavor and is easy to drink. You can get brewed vinegar.

  The starch raw material or saccharide raw material used in the present invention can be applied regardless of the type of raw material, and specifically, for example, sugars such as white sugar, salame, brown sugar, and three-warm sugar. , Grains such as rice, wheat, corn, corn, sweet potatoes, potatoes, vegetables such as carrots, fruits such as apples and grapes, but in the present invention, sugars are preferred, Brown sugar is more preferred. These may be used singly or in combination of two or more.

  The saccharification of the starch raw material or saccharide raw material performed in the method of the present invention is not particularly limited as long as it is carried out by a usual method. However, the starch raw material or the saccharide raw material is steamed and reacted with koji and / or enzyme. Can be done. The reaction can be carried out, for example, at 18 ° C. to 20 ° C. under conditions of 1 day to 5 days. Examples of the cocoons used here include red potatoes, yellow cocoons, black cocoons, and white cocoons. These may be used alone or in combination. It is preferable to use a combination of straw and jaundice. When used in such a combination, the mass ratio of the two is preferably 4: 6 to 6: 4. Red yeast rice is particularly preferred because it has a weak saccharification ability and allows DNJ to remain stably. Use of a combination of black candy and yellow candy is preferred in that the sweetness of moromi can be adjusted appropriately. In addition, during saccharification, if necessary, powder or kumbu squeezed soybean oil may be added, and in this case, brewed vinegar that is more flavorful and rich in nutrients such as amino acids can be obtained. By adding kumbu, not only brewed vinegar containing glutamic acid and dietary fiber can be obtained, but also brewed vinegar can be obtained by softening and easily digesting food. Is preferable in terms of obtaining a brewed vinegar that has been tempered.

  The alcohol fermentation performed in the method of the present invention can be performed by adding yeast to the starch raw material or saccharide raw material thus saccharified and fermenting. Fermentation may be performed by a normal method and is not particularly limited. For example, the fermentation is preferably performed at 18 ° C. to 20 ° C. for 1 to 5 days. Alcohol fermentation is suppressed as it is less than 18 degreeC, and when 20 degreeC is exceeded, it is not preferable at the point which alcohol fermentation is too rapid. Note that saccharification and alcohol fermentation are preferably performed in the same system. After adding koji and floating koji on the surface of the fermentation broth, adding yeast immediately, and then at 18 ° C to 20 ° C for 2 days. The saccharification reaction and alcohol fermentation are preferably performed for 10 days. The obtained fermentation broth preferably has an alcohol concentration of 10% to 20%. In addition, in order to adjust the alcohol concentration in the alcohol fermentation liquid, alcohol may be newly added.

  The acetic acid fermentation performed in the present invention is performed by adding an acetic acid bacterium to the saccharified and alcohol-fermented product and fermenting it. Fermentation is not particularly limited as long as it is performed in a normal manner, but the conditions for acetic acid fermentation are preferably appropriately selected according to changes in temperature, for example, at 18 to 20 ° C. after adding acetic acid bacteria. , It is preferably performed under the condition of 90 days to 120 days. Moreover, in this invention, it is preferable to take in 1 to 3 times and stir in the 40th-50th day after adding an acetic acid bacteria in the case of acetic acid fermentation. The acetic acid bacteria used here are particularly limited as long as they are microorganisms that can oxidize ethanol to produce acetic acid, that is, microorganisms that produce ethanol dehydrogenase and aldehyde dehydrogenase. It is not a thing but well-known acetic acid bacteria, such as Acetobacter aceti (Acetobacter aceti), can be illustrated suitably. The amount of acetic acid bacteria to be added is preferably 0.0001% by mass to 0.001% by mass in terms of dry matter relative to the fermentation broth.

  In the manufacturing method of the brewing vinegar of this invention, it is necessary to add a mulberry leaf or its ground material. The timing of addition may be any time during saccharification, alcohol fermentation or acetic acid fermentation, and is preferably selected as appropriate while observing the fermentation status. And / or before adding the enzyme, 1 to 4 days after the start of the saccharification reaction, simultaneously with the addition of yeast, 1 to 4 days after the start of alcoholic fermentation, simultaneously with the addition of acetic acid bacteria, and 5 to 20 days after the start of acetic acid fermentation Day, especially 8-12 days, etc. are mentioned, and among these, before adding straw and / or enzyme, or 8-12 days after the start of acetic acid fermentation is preferable. It is preferable from the viewpoint of extraction efficiency and flavor that the mulberry leaves to be added or the pulverized product thereof are used in the range of 6 to 10% by mass in terms of dry substance. The particle size of the pulverized product is preferably 10 μm to 10 cm, particularly preferably 5 cm to 8 cm.

  The brewed vinegar of the present invention is obtained by filtering and sterilizing the fermentation broth thus obtained as necessary. The brewed vinegar obtained is preferable in that it can be further aged for, for example, 6 months to 1 year in order to obtain a deeper taste. The brewed vinegar thus obtained contains DNJ, has a hypoglycemic action, is useful for improving treatment of diabetes, obesity and the like, and has a good flavor and is easy to drink. Such brewed vinegar can be used as a seasoning as it is, but it can also be used as a seasoning for various foods and beverages such as processed vinegar, dressings, sauces, soups, side dishes, and beverages. it can. Examples of processed vinegar include ponzu, sushi vinegar, salad vinegar, rakkyo vinegar and other vegetable vinegars, marine vinegars, and the like.

  The following examples illustrate the present invention in more detail. However, the present invention is not limited to these examples.

Example 1
A 70-liter pottery pot, 50-liter brown sugar solution containing 1 kilogram of brown sugar as a raw material for starch, 1 kilogram of red rice cake (manufactured by Yaegaki Fermentation Co., Ltd.), 1 kilogram of yellow koji, and ground mulberry leaves (particle size: 10 μm to 5 mm) ) 4 kg was added, 20 mL of yeast was inoculated, and the koji was floated on the liquid surface and fermented for 5 days. Then, after confirming the moromi state, a well-mixed well-known acetic acid bacterium (20 mL) and seed vinegar (15 mL) were added. On the 100th day after the addition of acetic acid bacteria, the brewing liquid was filtered to obtain brewed vinegar. In addition, air was introduced and stirred on the 40th day after the addition of acetic acid bacteria. The obtained brewed vinegar had an acidity of 6% and a DNJ concentration of 12.5 mg / 100 g. The obtained brewed vinegar had an acidity equivalent to that of ordinary commercially available rice vinegar, and had a good flavor and was easy to drink.

Example 2
Prepare 50L of Brix 12% to 15% brown sugar solution in a 70L pottery porridge, 1kg of Solpy M ⁶⁰ [powdered soybean oil: made by Nisshin Oilio Co., Ltd.], 50L of salted kumbu 0.5g Mix with sugar aqueous solution, add 1Kg of black rice cake and 1Kg of yellow rice cake to the liquid surface to make a shaker. Immediately inoculate with 100mL of yeast aqueous solution, then ferment for 5 days, and then add 100mL of purely cultivated seed vinegar. Further fermented. 10 days later, the dried mulberry leaves were cut to about 5cm to 8cm by machine, taking care not to damage the fungal membranes after the acetic acid bacteria film had expanded to about half of the mouth. 3 kg was added. Fermentation and aging were then continued, and the brewed vinegar was filtered on the 105th day after preparation to obtain 30 L of brewed vinegar. The obtained brewed vinegar had an acidity equivalent to that of ordinary commercially available rice vinegar, and the flavor was better than that of Example 1 and was easy to drink.

Claims (2)

  In brewing vinegar manufacturing method in which starch raw material or saccharide raw material is saccharified and alcoholic fermented, then acetic acid bacteria are added and acetic acid fermented, when saccharifying, alcoholic fermentation or acetic acid fermentation, A method for producing brewed vinegar characterized by adding.   A brewed vinegar obtained by saccharification and alcohol fermentation of starch raw material or saccharide raw material, followed by acetic acid fermentation by adding acetic acid bacteria, mulberry leaves or the like when saccharifying, alcoholic fermentation or acetic acid fermentation Brewed vinegar obtained by adding pulverized material.