JP2007215421A - Vinegar and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing vinegar easily ingested compared with conventional vinegar or black vinegar by generating a large quantity of amino acids, and the vinegar produced by the method. <P>SOLUTION: The vinegar is produced by decomposing plant proteins and/or animal proteins by contacting a protease-containing enzyme in the presence of an aqueous ethyl alcohol solution to decompose them into amino acids, subsequently carrying out acetic acid fermentation. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to vinegar suitable for beverages and seasonings containing a large amount of amino acids and a method for producing the same.

  Traditionally, vinegar has been used as a seasoning to add a sour taste to food, and has also been used in beverages because it provides a refreshing feeling. Recently, the health image of vinegar is strong, and apple vinegar, black vinegar, moromi vinegar, fragrant vinegar, etc. are served as healthy vinegar.

  Vinegar is usually produced by decomposing starchy raw material with a koji mold enzyme, allowing yeast to act and subjecting it to alcohol fermentation, and then allowing acetic acid bacteria to act and acetic acid fermenting.

  However, in the conventional method for producing vinegar as shown in Patent Document 1, since the amino acid content of vinegar is low and most of it is difficult to drink with organic acid, it is diluted and made easy to drink by adding honey and the like. Is the actual situation.

  Therefore, the present invention provides a vinegar that is easier to drink than conventional vinegar or black vinegar by producing a large amount of amino acid, and a method for producing the vinegar.

  The vinegar of the present invention is produced by contacting a plant protein and / or animal protein with a protease-containing enzyme in the presence of an aqueous ethyl alcohol solution to decompose it into amino acids, and then allowing acetic acid bacteria to act to carry out acetic acid fermentation. .

  A suitable ethyl alcohol concentration is 4.0 to 5.0%. As the vegetable protein, steamed soybean, wheat, gluten, rice, corn, peanut and the like can be used. As animal protein, raw and / or boiled seafood such as salmon, salmon, squid, shrimp and shellfish and meat such as cow, pig and bird can be used. In addition, vegetable protein is 1 type, or 2 or more types, animal protein is also 1 type or 2 or more types, and vegetable protein and animal protein can also be mixed.

Commercially available protease preparations can be used as protease-containing enzymes. For example, Novo's brand name Flavorzyme. Moreover, as a protease-containing koji, soy sauce koji, rice koji, wheat straw, etc., and Aspergillus genus, Rhizopus genus, Bacillus genus, etc. can be used as bacterial species. In that case, it can be produced by blending one or more raw materials such as mushrooms such as shiitake mushrooms, ganoderma, agaricus, seaweeds, polyphenol-containing materials such as tea, pine, ginkgo, vegetables, fruits, etc. it can.
Acetic acid fermentation is not particularly limited, but total nitrogen 1.5-2.0%, pure extract 20-30%, ethanol 5-15%, pH 5.5-6.5 fermentation stock solution and / or water and fruit juice, etc. The diluted solution by is preferred. Moreover, at the time of acetic acid fermentation, acidity and / or pH adjustment can be aimed at by adding calcium containing materials, such as eggshell, shellfish, and calcium carbonate.

  The amino acid-rich vinegar of the present invention is produced, for example, by the following method.

(1) Protease preparations, protease-containing salmon or fish autolysis enzymes, etc. are mixed with plant protein raw materials or animal protein raw materials, then enzymatically decomposed in the presence of ethyl alcohol to produce amino acids, and then acetic acid Ferment.

(2) Enzymatic degradation of animal proteins such as raw cocoons and cocoons having autolytic enzymes (proteases) in the presence of ethyl alcohol to produce amino acids, followed by acetic acid fermentation.

(3) A protease preparation or protease-containing koji is mixed with raw and / or boiled koji, koji, etc., and this is enzymatically decomposed in the presence of ethyl alcohol to produce amino acids and then subjected to acetic acid fermentation.

(4) A portion of ethyl alcohol is replaced with an organic acid such as acetic acid, decomposed into amino acids, and then fermented with acetic acid.

  The vinegar with a high amino acid content according to the present invention has a total amino acid content of 1,000 mg / dl or more, preferably 1,500 mg / dl or more, more preferably 3,000 mg / dl or more. The acetic acid concentration is 1.0 to 6.0%, preferably 2.5 to 4.5%.

  Moreover, after replacing a part of ethyl alcohol with an organic acid such as acetic acid and decomposing it into amino acids, it can be fermented with acetic acid to produce vinegar containing a high content of amino acids.

  In the present invention, vinegar with high amino acid content can be obtained by bringing protease-containing enzymes into contact with animal and plant proteins in the presence of an ethyl alcohol aqueous solution and decomposing them into amino acids, followed by acetic acid fermentation. Compared to the above, it has a umami and sweetness, is very easy to drink, and is also suitable as a seasoning.

  Examples of the present invention will be described below.

  A mixture of 1.2 kg of steamed soybeans and 4 kg of soy sauce cake in 8.3 liters of 20% ethanol aqueous solution, enzymatically decomposed at 15 ° C. for 1 month, and further at 30 ° C. for 1 month, and then pressed and filtrated (fermented) Stock solution) was obtained. By performing enzymatic degradation at different temperatures, the brewing period can be shortened and the amination rate and peptide ratio can be adjusted.

Fermentation stock solution (ethanol concentration 10%), fermentation stock solution diluted to 2 times aqueous solution with water to adjust ethanol concentration to 5%, diluted to 3 times and 4 times aqueous solution, alcohol added to increase ethanol concentration to 5 The acetic acid bacteria (Acetobacteracetic) was added to each adjusted to%, and surface acetic acid fermentation was performed at 32 ° C. for 6 days. Table 1 shows the results.

  From Table 1, as a result of the surface acetic acid fermentation for 6 days, the fermentation stock solution had a large amount of total amino acids, but it was hardly acetic acid fermentation as apparent from the acidity. The acetic acid fermentation of the 2-fold diluted solution was slow. However, the acetic acid fermentation of the 4-fold diluted solution was vigorous, but the total amino acid amount was small compared to other test sections.

After adjusting to the same conditions as described above, acetic acid bacteria (Acetobacter pasteurianus SKV1108) was added, and deep acetic acid fermentation was performed at 32 ° C. for 2 days.

  From Table 2, as a result of the deep acetic acid fermentation for 2 days, the fermentation stock solution did not undergo acetic acid fermentation. However, the 2-fold dilution of acetic acid fermentation gave a vigorous and high amino acid content vinegar.

Mix 1 kg of soy sauce koji with 1 kg of raw minced minced meat and charge it with 2.6 liters of 20% ethanol aqueous solution. Then, it is enzymatically decomposed at 15 ° C for 1 month and further at 30 ° C for 1 month, and then pressed and filtrated ( A fermentation broth stock solution A) was obtained. Acetic acid bacteria (Acetobacter pasteurianus SKV1108) was added to a solution obtained by diluting this koji fermentation undiluted solution A into a 2-fold aqueous solution to adjust the ethanol concentration to 5%, and a deep acetic acid fermentation was performed at 32 ° C. for 2 days.

  From Table 3, as a result of the deep acetic acid fermentation for 2 days, acetic acid fermentation of the 2-fold diluted solution was vigorous and a drinking vinegar with a high amino acid content was obtained. In addition, acetic acid bacteria are not added to the fermentation broth A.

1 kg of raw minced mince mixed with 1.3 liters of 20% ethanol aqueous solution, decomposed with autolysis enzyme at 15 ° C. for 1 month and further at 30 ° C. for 1 month, and then squeezed into the filtrate (鰹Acetobacter pasteurianus SKV1108 was added to the fermentation stock solution B) diluted to a 2-fold aqueous solution with water to adjust the ethanol concentration to 5%, and deep acetic acid fermentation was performed at 32 ° C. for 2 days.

  From Table 4, as a result of deep acetic acid fermentation for 2 days, acetic acid fermentation of the 2-fold diluted solution was vigorous, and vinegar with high amino acid content was obtained. In addition, acetic acid bacteria are not added to the fermentation broth B.

The total amino acid amount and amino acid composition of the vinegar of the present invention obtained in Examples 1 to 3 and the commercially available healthy vinegar were as follows. In addition, Example 1 is a deep acetic acid fermented product.

  From Table 5, it has confirmed that the amino acid amount of the vinegar of this invention was many orders of magnitude compared with the amino acid amount of the healthy vinegar marketed.

Next, the sensory evaluation was compared about the ease of drinking of commercially available black vinegar, moromi vinegar, and the vinegar of this invention.

  The vinegar with a high amino acid content according to the present invention was evaluated to be easier to drink than conventional vinegar.

Claims (1)

  A method for producing vinegar and a method for producing the same, characterized by further subjecting a vegetable protein and / or animal protein to protease-containing enzymes in contact with a protease-containing enzyme in the presence of an ethyl alcohol aqueous solution to further decompose into amino acids (amino acid fermentation stock solution), followed by acetic acid fermentation .