JP2008011711A - Method for producing tomato vinegar and tomato vinegar - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To develop an excellent method for dissolving specific grassy smell of acetic fermentation liquids of tomato and tomato vinegars, and thereby to develop a tomato vinegar having good taste and generally applicable to several cookings. <P>SOLUTION: The tomato vinegar production method comprises producing by using a tomato material added with 0.3-3% by weight/volume free glutamic acid and then heat-treated to have 20-75 absorbance at 420 nm. Also, the tomato vinegar obtained by the production method has no grassy smell but mellow sour taste and natural taste, and, by using the tomato vinegar, several flavorings such as tomato ketchup, mayonnaise, dressing, jiao-zi sauce, sauce of sweet-and-sour pork, noodle soup, steak sauce, juice of bitter orange and Sushi vinegar, and vinegar drinks and the like, can be produced. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing tomato vinegar and tomato vinegar produced by the method. Specifically, after 0.3 to 3% by weight / volume% free glutamic acid is contained, the absorbance at 420 nm is 20 to 75. A method for producing tomato vinegar, which is produced using a heat-treated tomato raw material, a tomato vinegar produced by the method and having a strong scent of ripe tomato and having no blue odor, and the tomato The present invention relates to a sour mild seasoning that does not have a blue odor and uses vinegar, and a vinegar-containing beverage.

Tomatoes have long been used as raw fruits, as well as beverages such as tomato juice, tomato puree, tomato ketchup, and tomato soup.
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.

  Attempts to produce vinegar made from tomatoes, that is, tomato vinegar, utilizing the seasoning function of tomatoes, ie, tomato vinegar, have been made conventionally (for example, see Non-Patent Document 1). Antihypertensive agents and foods and drinks containing an acetic acid fermentation broth of tomato that focus on physiological functions such as blood pressure lowering action have been proposed (for example, see Patent Document 1).

  However, in the acetic acid fermentation broth and tomato vinegar of these tomatoes, it is thought to be via acetic acid fermentation, but the tomato-specific blue odor comes to be emphasized and has a peculiar habit, The use was limited.

  About the method of eliminating the peculiar blue smell in tomato acetic acid fermented liquor and tomato vinegar, for example, the method of using together edible organic acids, such as gluconic acid, and sugar alcohols, such as erythritol (for example, refer patent document 1) However, it is the present situation that a sufficient blue odor eliminating effect is not obtained even by this method, and there has been a demand for developing a more excellent method for improving aroma.

Hiraoka Yoshinobu et al., Ehime Industrial Technology Center Annual Report, 1986, p. 87-90, 1987 JP 2005-198645 A

As described above, there has not been reported yet an example of successful development of an excellent method for eliminating the peculiar blue odor in tomato acetate fermentation liquid and tomato vinegar.
Therefore, the object of the present invention is to develop an excellent method for eliminating the unique blue odor of tomato acetic acid fermentation broth and tomato vinegar, and to develop an excellent tomato vinegar that has good flavor and can be widely used for various cooking. It is in.

  As a result of intensive studies in view of the above problems, the present inventor has been manufactured by using tomato raw materials without heating under appropriate conditions when producing acetic acid fermentation broth and tomato vinegar. The tomato raw material adjusted to a specific glutamic acid concentration is heat-treated under specific conditions, so that the specific blue odor can be alleviated to a sufficient level, and the ripe incense of the tomato is enhanced, with a burning odor, etc. It was found that the production of mellow tomato vinegar can be produced by suppressing the occurrence of sourness, and the present invention was completed.

That is, the present invention according to claim 1 is manufactured using a tomato raw material containing 0.3 to 3% by weight / volume% free glutamic acid and then heat-treated so that the absorbance at 420 nm is 20 to 75. The present invention relates to a method for producing tomato vinegar.
Moreover, this invention of Claim 2 is related with the tomato vinegar manufactured with the manufacturing method of Claim 1.
Furthermore, this invention of Claim 3 is related with the seasoning characterized by being manufactured using the tomato vinegar of Claim 2.
Furthermore, the present invention described in claim 4 relates to a vinegar beverage produced using the tomato vinegar according to claim 2.

ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to provide the outstanding method of eliminating the peculiar blue smell of tomato vinegar.
In addition, according to the present invention, it is possible to provide a mellow tomato vinegar that is remarkably alleviated in the blue odor inherent to tomato vinegar, emits a fully 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 inherent to tomato, is rich in flavor, and has a mild acidity, and a delicious vinegar beverage that is easy to drink.

Hereinafter, the present invention will be described in detail.
In the method for producing tomato vinegar according to claim 1 of the present invention, a tomato raw material that has been heat-treated so as to have an absorbance of 420 nm of 20 to 75 after containing 0.3 to 3% by weight / free volume glutamic acid is used. It is characterized by being manufactured using.

As a tomato raw material used in the present invention, a tomato juice that is a fresh fruit juice and a tomato concentrate can be used. Examples of the tomato concentrate include tomato puree obtained by concentrating fresh fruit juice liquid about 3 times, tomato paste concentrated about 6 times, and concentrated tomato (eg, tomato extract) concentrated about 15 times.
These tomato raw materials may be used individually by 1 type, and may use 2 or more types together.

  In the present invention, such a tomato raw material contains 0.3-3 wt / vol%, preferably 0.5-3 wt / vol% free glutamic acid in advance, and then has an absorbance of 420 nm of 20-75. It is necessary to use one that has been heat-treated so as to be preferably 35 to 75, more preferably 50 to 75.

The free glutamic acid in the present invention includes free L-, D-glutamic acid and salts thereof such as sodium glutamate.
There is no particular limitation on the method for setting the free glutamic acid concentration of the tomato raw material within the above preferred range, and it may be adjusted by an appropriate method based on the pre-measured free glutamic acid concentration of the tomato raw material.
When 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. You may use the tomato raw material prepared by concentrating the tomato contained in a density | 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 free glutamic acid concentration can be measured, for example, by a liquid chromatography method, and can be measured using JLC-500 / V (manufactured by JEOL Ltd.).

Next, a heat treatment is performed on the tomato raw material with the free glutamic acid concentration adjusted as described above.
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.

Moreover, as heating time, when heating temperature is 95 degreeC, about 30 to 60 minutes are preferable, for example. Here, if the concentration of free glutamic acid in the tomato raw material is less than 0.3% by weight / volume and the heating time at 95 ° C. is shorter than 30 minutes, the heating conditions are weak. It is not preferable because the characteristic blue odor becomes strong at the stage of tomato vinegar.
On the other hand, if the concentration of free glutamic acid is higher than 3% by weight and the heating time at 95 ° C. exceeds 60 minutes, the heating condition becomes too strong and the burnt odor becomes strong.
In the present invention, the heat treatment can be performed by appropriately adjusting the heating time according to the heating temperature so that the heating condition is equivalent to the heat treatment 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 conversely, shorter heating is sufficient when the heating temperature is higher than 95 ° C.

By performing these heat treatments, the degree of coloring of the tomato material increases, but the absorbance 420 nm of the tomato material obtained by heat treatment under preferable conditions is 20 to 75, and under more preferable conditions 35 to 75. Furthermore, it has been confirmed that it is in the range of 50 to 75 under more preferable conditions.
Therefore, the heat treatment may be performed by appropriately adjusting the heating conditions so that the absorbance of the tomato raw material after heating is in the range of 20 to 75.

  The absorbance at 420 nm is measured by appropriately diluting the sample at a magnification, and then using a 1 cm cell at a wavelength of 420 nm with an absorptiometer (for example, U-2000, manufactured by Hitachi, Ltd.), taking into account the dilution factor. Can be calculated.

  Further, the heating method is not particularly limited, and may be appropriately performed using, for example, a heating device generally used for food such as a commercially available jacket heater or plate heater.

  In this invention, tomato vinegar is manufactured by a conventionally well-known method using the tomato raw material which heat-processed after adjusting a free glutamic acid density | concentration as mentioned above. Production of tomato vinegar can be performed according to a general method of producing fruit vinegar, for example, a method of mixing the tomato raw material with alcohol or the like and performing acetic acid fermentation, or mixing fruit juice or the like with the tomato raw material. A method of fermenting with acetic acid and then fermenting with acetic acid can be employed.

Below, one aspect | mode of the method of mixing said tomato raw material with alcohol etc. and carrying out acetic acid fermentation is shown concretely.
First, a 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. Other auxiliary materials may be those usually used for the production of tomato vinegar, and examples thereof include sake vinegar and grain vinegar obtained by subjecting alcohol to acetic acid fermentation, fruit vinegar, sugars, acidulant, and salt.

In this case, there is no particular limitation on the use ratio of the tomato raw material to the raw material liquid for acetic acid fermentation. However, if the content of the tomato raw material in the raw material liquid for acetic acid fermentation is too small, sufficient flavor and effect cannot be obtained. On the other hand, when the tomato raw material is used at a very high concentration, it seems that the extract content of the raw material liquid for acetic acid fermentation becomes too high, but the efficiency of acetic acid fermentation is significantly reduced.
Therefore, it is desirable to adjust the usage ratio of the tomato raw material so that the Brix value of the raw material liquid for acetic acid fermentation is 2.5 to 50, preferably about 2.5 to 40.

Next, acetic acid fermentation is performed using the raw material solution for acetic acid fermentation prepared as described above, and conventionally known methods can be adopted for the acetic acid fermentation.
Specifically, 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 while stirring with aeration, and immobilized on a carrier. A bioreactor method for fermentation using acetic acid bacteria can be used.

Moreover, there is no restriction | limiting in particular in acetic acid bacteria used for acetic acid fermentation, The acetic acid bacteria conventionally used for manufacture of a vinegar can be utilized. For example, as the acetic acid bacterium used in the stationary fermentation method, an acetic acid bacterium film that grows in a film shape on the surface of the fermentation broth is more suitable in the form of chilemen. Specifically, an acetic acid bacterium belonging to the genus Acetobacter is preferable, and more specifically, Acetobacter pasteurianus or Acetobacter acetici is preferable.
The fermentation temperature is preferably about 25 to 35 ° C, more preferably around 30 ° C.

Acetic acid fermentation is performed by such a method, and acetic acid fermentation is usually completed in about 1 day to 1 month.
After the completion of acetic acid fermentation, the fermentation broth is taken out from the fermenter, and if necessary, conventional aging, filtration, sterilization and the like can be performed and packed into a tomato vinegar product.

It is the present invention according to claim 2 that provides tomato vinegar produced by the method according to claim 1.
The tomato vinegar according to the present invention does not have a blue odor inherent to tomatoes, has a mild acidity, and abundant natural umami. Therefore, the seasoning produced using the tomato vinegar according to the present invention according to claim 3 is free of sugar or chemical seasoning, or even if the amount added is reduced. This is a seasoning that does not have a blue odor, has a mild acidity, and contains a sufficient amount of 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, shallow pickle Examples include sauces, grilled meat sauce, ponzu, sushi vinegar, and vinegar seasonings.
Moreover, the seasoning of Claim 3 can be manufactured by replacing the whole quantity or one part of vinegar, fruit juice, etc. which are contained in a seasoning with the tomato vinegar of this invention.

In addition, as described in claim 4, the tomato vinegar according to the present invention has a characteristic characteristic of being rich in natural umami that does not have a blue odor inherent to tomato and has a mild acidity, and is used for a vinegared beverage containing vinegar. Is also effective.
The vinegar drink of Claim 4 can be manufactured by replacing the whole quantity or one part of the vinegar contained in a vinegar drink with the tomato vinegar of this invention.
In general, vinegar beverages containing vinegar in an amount that exerts a health effect has acidity that pierces the throat and lacks palatability, but replacing the whole or part of the vinegar in the beverage with the tomato vinegar of the present invention, It is possible to provide an easy-to-drink vinegar beverage that does not have the blue odor inherent to tomatoes and has a reduced acidity that pierces the throat of vinegar.

  Hereinafter, the present invention will be specifically described by way of examples.

Example 1
Using a tomato extract (tomato extract 55, manufactured by Dan Foods), L-glutamic acid (manufactured by Kyowa Hakko Kogyo Co., Ltd.) was added or diluted with water to give a free glutamic acid concentration of 0.198 to 3.278 weight / The volume was adjusted to about%. The free glutamic acid concentration originally contained in the tomato extract was 1.701 g / 100 ml.
Then, it heated at 95 degreeC for 10 to 80 minutes each time. In addition, although L-glutamic acid was added, the test section (heating time 0 minutes) which does not heat was also set.

After heating the tomato extract under a total of 20 heating conditions shown in Table 1, the absorbance of the tomato extract was measured at 420 nm. The absorbance at 420 nm was measured using a 1 cm cell at a wavelength of 420 nm with an absorptiometer (U-2000, manufactured by Hitachi) after diluting the sample 10 to 100 times, and considering the dilution factor. Calculated.
The above measurement results are shown in Table 2.

  Then, using the tomato extract (test group 1-1 to test group 5-5) in which a total of 25 types of heating conditions shown in Table 1 were changed, sake vinegar (acetic acid) at the blending ratio shown in Table 3 below. Acetic acid fermentation with a composition of acetic acid concentration 3.25 wt / vol%, alcohol concentration 3 vol / vol% A raw material solution was prepared.

Thereafter, 3 liters of the raw material liquid for acetic acid fermentation was transferred to a fermenter, inoculated with acetic acid bacteria on the liquid surface, and acetic acid fermentation was started at 30 ° C. by a stationary fermentation method.
The acetic acid fermentation could be carried out normally without any problem even if the raw material liquid for acetic acid fermentation using any of the 25 tomato extracts was used.
The tomato vinegar obtained after the completion of fermentation had an acetic acid concentration in the range of 5.5 to 5.7 wt / vol% and an alcohol concentration of less than 0.3 vol / vol% in each test section.

Thus, the tomato vinegar which acetic acid fermentation was complete | finished was stuffed with straw after filtration, and sterilized at 65 degreeC reached temperature. Then, 20 sensory inspectors conducted a sensory test on “blue odor”, “ripe scent”, and “burnt odor”. The evaluation of each item was performed in four levels, “strong”, “present”, “weak”, and “none”, and the comprehensive evaluation was performed in three levels, “◯”, “Δ”, and “×”.
The results of sensory evaluation are summarized in Tables 4 to 8 below.

As a result, it was found that the heating conditions for the tomato extract are preferably such that the free glutamic acid concentration is 0.3 to 3% by weight / volume% and the heating time at 95 ° C. is 30 to 60 minutes. By using the tomato extract processed under these conditions, it is possible to produce tomato vinegar in which the blue smell peculiar to tomato vinegar disappears and the tomato fragrance of tomato is enhanced.
Even when the free glutamic acid concentration is in the range of 0.3 to 3% by weight / volume%, 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. That is, it has been found that if the heating conditions are too strong, the scent deteriorates, for example, a burning odor is generated.
Furthermore, when the absorbance of the tomato extract shown in Table 2 is compared with the above results, it is confirmed that the absorbance 420 nm of the tomato extract obtained under the desired free glutamic acid concentration and heating conditions corresponds to a range of 20 to 75. It was. As a result, it was confirmed that the heat treatment in the present invention may be performed under conditions such that the absorbance of the tomato raw material is 420 nm.

(Example 2)
Tomato extract (Tomato extract 55, manufactured by Dan Foods) (free glutamic acid concentration 1.701 g / 100 ml) was heated at 95 ° C. for 60 minutes, and the absorbance at 420 nm was set to 68.
Using the tomato extract thus prepared, alcoholic vinegar (acetic acid concentration 15% by weight / volume%), brewing alcohol (alcohol concentration 95 volume / volume%), 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 with an acetic acid concentration of 3.25 wt / vol% and an alcohol concentration of 3 vol / vol% was prepared.
Thereafter, 3 liters of the raw material liquid for acetic acid fermentation is transferred to a fermenter, acetic acid bacteria are inoculated on the surface of the liquid, and acetic acid fermentation is performed at 30 ° C. by a stationary fermentation method. An acetic acid fermentation broth having a concentration of 0.25 volume / volume% was obtained. Then, after filtration, stuffed with straw and sterilized at a temperature of 65 ° C., tomato vinegar was obtained.
The tomato vinegar thus obtained was superior in that it did not have the blue odor inherent to tomatoes, had a mild acidity and a rich natural umami taste.

(Example 3)
Using the tomato vinegar obtained in Example 2, tomato ketchup was produced at the blending ratio shown in Table 9 below. The obtained tomato ketchup had a mild sour taste without the blue smell inherent to tomatoes.

Example 4
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 blue odor inherent to tomatoes.

(Example 5)
Using the tomato vinegar obtained in Example 2, dressings were produced at the blending ratios shown in Table 11. The resulting dressing had a mild sour taste without the tomato-specific blue odor.

(Example 6)
Using tomato vinegar obtained in Example 2, dumpling sauce was produced at the blending ratio shown in Table 12. The resulting dumpling sauce had a mild sour taste without the blue odor inherent to tomatoes.

(Example 7)
Using the tomato vinegar obtained in Example 2, vinegared pork sauce was produced at the blending ratio shown in Table 13. The obtained sour pork sauce had a mild sour taste without the inherent blue odor of tomatoes.

(Example 8)
Using the tomato vinegar obtained in Example 2, 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.

Example 9
Using the tomato vinegar obtained in Example 2, steak sauce was manufactured at the blending ratio shown in Table 15. The resulting steak sauce had a mild sour taste without the blue odor inherent to tomatoes.

(Example 10)
Using the tomato vinegar obtained in Example 2, 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.

(Example 11)
Using the tomato vinegar obtained in Example 2, 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.

(Example 12)
Using the tomato vinegar obtained in Example 2, a vinegar beverage was produced at the blending ratio shown in Table 18. The obtained vinegar beverage had a mild sour taste without the blue odor inherent to tomatoes.

Claims (4)

  A method for producing tomato vinegar, which comprises producing a tomato raw material containing 0.3 to 3% by weight / volume% free glutamic acid and then heat-treated so that the absorbance at 420 nm is 20 to 75.   A tomato vinegar produced by the production method according to claim 1.   A seasoning produced using the tomato vinegar according to claim 2. A vinegar beverage produced using the tomato vinegar according to claim 2.