JP2008148615A - Fermented vinegar and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce fermented vinegar from various beans by carrying out formation of alcohol required for the enzymatic fermentation, while preventing decomposition by bacteria of genus Bacillus, or the like. <P>SOLUTION: Maltose and glucose increased by the enzymatic fermentation are converted rapidly into alcohol, by carrying out the fermentation with an yeast at the same time with the enzymatic decomposition of bean jam particles of various beans, such as red beans. At the same time, rotting by the bacteria of the Bacillus is prevented. After that, acetic acid fermentation is carried out, by adding acetic acid bacteria to produce the vinegar of the various beans. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a brewed vinegar using miso beans such as red beans obtained by adding yeast and subjecting it to alcoholic fermentation while enzymatically decomposing rice cake particles of miso beans such as red beans, and then acetic acid fermentation, and a method for producing the same.

Alcohol fermentation of brewed liquor made from cereals such as refined sake is performed by fermenting yeast by degrading the starch of the cereal into maltose or glucose by enzymatic decomposition using koji or the like. However, miscellaneous beans such as red beans are not used as a raw material for alcoholic fermentation unlike ordinary grains, although they have a higher starch content than soybeans as described below.
・ Soybeans: About 60% carbohydrate, 20% protein, 2% fat
・ Bean: About 30% carbohydrate, 35% protein, 20% fat

  The reason is that when red beans are absorbed and heated, they become soot.Since the soot particles are surrounded by starch, protein, pectin, xylan, etc., the degradation by starch degrading enzymes does not proceed easily. It is.

  Therefore, we examined the production method of sugar that can be used for fermentation by degrading soot particles with various enzymes (proteolytic enzyme, starch degrading enzyme, pectin degrading enzyme, xylan degrading enzyme). Increased sugar content due to internal starch degradation was observed.

Next, when this sugar content was subjected to alcoholic fermentation with yeast, and further subjected to acetic acid fermentation with acetic acid bacteria in the alcoholic fermentation broth, it was found that acetic acid fermentation was carried out well.
JP 2003-47456 A

  It is preferable that vinegar can be produced from miscellaneous beans, which have not been able to be used as raw materials for fermented foods, despite the high starch quality.

  For this purpose, it is necessary to decompose the cocoon particles and enzymatically decompose the starch inside to decompose into maltose or glucose.

  Maltose or glucose can be produced from starch in the starch by decomposing with various enzymes.

  However, in this method, while the sugar content increases, contamination with germs from the raw material proceeds. That is, Bacillus spp. Are attached to the beans, and live bacteria are killed by heating, but there is a problem that spores remain and germinate and grow during enzymatic degradation, causing spoilage.

  In order to achieve the above object, the present invention parallels fermentation with yeasts simultaneously with enzymatic decomposition, and then performs acetic acid fermentation.

  According to this invention, it was possible to secure sufficient alcohol for acetic acid fermentation and at the same time to prevent the rot of miscellaneous bacteria. In addition, the obtained alcohol fermentation broth contained various components due to various enzyme actions, and in the subsequent acetic acid fermentation, it was possible to promote the growth of acetic acid bacteria and to produce vinegar satisfactorily.

  An embodiment of the present invention will be described in detail with reference to FIG.

  We use dried soybeans, mainly red beans. In addition, use gold, hand loss, medium length etc. as raw materials.

  These dried beans are weighed and then washed with fresh water.

  Next, it is cooked (boiled) from water or warm water in the form of dried beans. At this time, it is also possible to cook the dried beans from a state in which they are preliminarily immersed in water. The cooking time and moisture content are adjusted in consideration of the season and moisture content of dried beans.

  Next, the beans and the broth after ripening are ground with a mass colloider. In addition to using a mass collider device, the grinding may be any device that can crush boiled beans as much as possible, such as a mixer or a hammer mill.

  Next, an enzyme is quickly added to the above product, and the mixture is stirred at a constant temperature to promote hydrolysis of starch. In this example, the reaction time is 2 to 3 hours at 50 ° C.

  Confirm the sugar content of the hydrolyzed product, adjust to the optimum temperature for yeast activity, and add and stir the yeast. The sugar content is 10% or more in Brix, and the optimum temperature (yeast activation temperature) is 25 ° C. By promptly adding this yeast, it is possible to prevent the propagation of miscellaneous bacteria, and the enzyme treatment and the fermentation with yeast are performed simultaneously, so that an efficient treatment is possible.

  Next is the stage of alcohol fermentation, in which the enzymatic reaction and alcohol fermentation proceed in parallel in a constant temperature room. The temperature of the temperature-controlled room is set to 20 ° C., and alcoholic fermentation is performed for about 72 hours. At this time, the alcohol content becomes 6% or more.

  Next, a solid substance is separated using a filter press machine or the like. Separation is also possible with a centrifuge or the like.

  The supernatant is heated at around 70 ° C. for 10 to 20 minutes to inactivate the enzyme and sterilize the yeast. Cool immediately after heat treatment. Although it is better to have this step, it is not always necessary.

  Next, acetic acid bacteria are added to this liquid, and acetic acid fermentation is performed at a fermentation temperature of 30 ° C. The acetic acid bacteria to be added are preferably added as seed vinegar.

  Next, after acetic acid fermentation is completed, filtration is performed, and aging, lowering and sterilization are performed.

  The brewing vinegar which uses miscellaneous beans as a raw material is completed according to the above process.

  In this example, red beans were used as miscellaneous beans, and three types of enzymes were used: pectinase preparation, amylase preparation, and xylanase preparation.

  The yeast may be any yeast as long as it is used for alcoholic fermentation, and may be lactose-fermenting yeast. The yeast used in this example is sake 701 for sake (Japan Brewing Association).

  Any acetic acid bacteria may be used as long as it can be used for brewing vinegar. The acetic acid bacterium used in this example is IFO 14814.

  The case where red beans are used as miscellaneous beans will be described. First, cook the red beans and grind them with a mascolloy while hot.

  The ground red beans are cooled to 50 ° C, 3 kinds of enzymes are added, and the enzyme reaction is carried out for 2 hours. The Brix value rises by about 2 after 2 hours.

  Subsequently, it cools to 25 degreeC and adds yeast.

  Perform alcoholic fermentation with yeast at 20 ℃ for 4 days. By performing alcoholic fermentation, the alcohol concentration in the ground product becomes about 7%.

  Next, solid-liquid separation is performed by a press, and the liquid portion is recovered.

  The red bean alcohol fermentation liquid inactivates the added enzyme and sterilizes the yeast by heating at 70 ° C for 10 minutes.

  Subsequently, acetic acid bacteria are added and stationary fermentation is performed at 30 ° C.

  Upon completion of acetic acid fermentation, red beans vinegar containing about 5% acetic acid is obtained.

The completed red bean vinegar is rich in polyphenols as shown in FIG. 2 as compared with many commercially available vinegars, and has strong antioxidant properties as shown in FIG.
In addition, as shown in FIG. 4, the vinegar is very high in potassium and magnesium.

  When Tetsuo and Kintoki are used as raw materials, as shown in FIG. 2 and FIG. 3, it contains a high polyphenol equivalent to red bean vinegar. Has higher activity than vinegar.

  Like red beans, vinegar is very high in potassium and magnesium.

  Also, unlike red beans, it becomes a highly viscous vinegar. This high viscosity is a major feature not found in conventional vinegar. When the viscosity increases, the irritation unique to vinegar is weakened.

  In addition, when used for vinegar, etc., the surface of the food material is more slippery and the throat is better than when using ordinary vinegar. It can also be used as a nursing food for people with dysphagia who have poor throat passage.

  Moreover, even if any raw material is used, it can be set as the vinegar which utilized the characteristic of the raw material.

Flow diagram of a method for producing brewed vinegar made from miscellaneous beans such as red beans according to the present invention Graph of polyphenol content of brewed vinegar made from miscellaneous beans such as red beans according to the present invention and commercial vinegar Antioxidant properties of brewed vinegar made from miscellaneous beans such as red beans according to the present invention and commercial vinegar using DPPH radical scavenging activity General components of brewed vinegar and commercial vinegar made from red beans according to the present invention

  In this Example, red beans were used as miscellaneous beans, and cellulosine TP25 (manufactured by HBI) and sun super (manufactured by Novoenzyme Japan) were each added 0.2% as enzyme preparations. The enzyme preparation is not limited to this.

Cool the ground red beans to 50 ° C, add the enzyme, stir, and precede the enzyme reaction for 2 hours. Boiled and ground red beans before the enzyme reaction show a Brix value of about 8.0, and after 2 hours of the enzyme reaction, increase by about 1 to a Brix value of about 9.0 (brix line in FIG. 5). reference).
Here, FIG. 5 will be described. FIG. 5 shows the change in sugar (brix change) and the amount of alcohol produced over time.
Specifically, if only the enzyme is added and the enzyme reaction is allowed to proceed without adding yeast to the soot particles, the brix value will be about 20%, but it will rot. Therefore, it is shown that alcohol is about 7% when it is performed in parallel with enzymatic decomposition and alcohol fermentation.

  If only the enzyme reaction is continued, the Brix value rises to about 20 after 24 hours (see the brix line in FIG. 5), but the Bacillus derived from the raw material propagates and causes corruption. The Bacillus bacteria adhering to the raw material have been killed by heating during the cooking process, but heat-resistant spores remain and germinate and propagate in the enzyme reaction process.

  By preceding the enzyme reaction for 2 hours, a sugar source used by the yeast to be added can be generated and prompt growth can be promoted. The preceding enzyme reaction is not necessarily required, and can be added simultaneously. If they are added simultaneously, enzymatic degradation and fermentation are performed in parallel at 25 ° C in order to carry out enzymatic reaction and yeast growth.

  The enzyme reaction is allowed to proceed for 2 hours at 50 ° C, then cooled to 25 ° C and yeast is added.

  Enzyme reaction and yeast alcohol fermentation at 25 ° C are performed in parallel for 3 to 4 days. Then, it becomes a red bean grind containing about 7% alcohol (see the alcohol line in FIG. 5).

  By performing the enzymatic degradation and alcohol fermentation in parallel, the generation of Bacillus can be suppressed by the overwhelming majority of yeast, the formation of anaerobic conditions, and the production of alcohol.

  By rapidly taking in and consuming glucose or maltose produced from starch by enzymatic degradation, the reaction living organisms do not accumulate and the enzyme reaction is promoted.

Flow diagram of a method for producing brewed vinegar made from miscellaneous beans such as red beans according to the present invention Graph of polyphenol content of brewed vinegar made from miscellaneous beans such as red beans according to the present invention and commercial vinegar Antioxidant properties of brewed vinegar made from miscellaneous beans such as red beans according to the present invention and commercial vinegar using DPPH radical scavenging activity General components of brewed vinegar and commercial vinegar made from red beans according to the present invention It is the graph which showed the change of the Brix value at the time of alcoholic fermentation when using the red beans based on this invention as a raw material, and alcohol concentration.

  In this example, red beans were used as miscellaneous beans, and three types of enzymes were used: pectinase preparation, amylase preparation, and xylanase preparation.

  Cool the ground bean to 50 ° C, add 3 kinds of enzymes, and perform the enzyme reaction for 2 hours. The Brix value rises by about 2 after 2 hours.

  Subsequently, it cools to 25 degreeC and adds yeast.

  Alcohol fermentation with yeast is performed at 20 ° C. for 4 days. By performing alcoholic fermentation, the alcohol concentration in the ground product becomes about 7%.

  Next, solid-liquid separation is performed by a press, and the liquid portion is recovered.

  Azuki bean alcohol fermentation liquid inactivates the added enzyme and sterilizes the yeast by heating at 70 ° C. for 10 minutes.

  Subsequently, acetic acid bacteria are added and stationary fermentation is performed at 30 ° C.

  When acetic acid fermentation is completed, red beans vinegar containing about 5% acetic acid is obtained.

Flow diagram of a method for producing brewed vinegar made from miscellaneous beans such as red beans according to the present invention Graph of polyphenol content of brewed vinegar made from miscellaneous beans such as red beans according to the present invention and commercial vinegar Antioxidant properties of brewed vinegar made from miscellaneous beans such as red beans according to the present invention and commercial vinegar using DPPH radical scavenging activity General components of brewed vinegar and commercial vinegar made from red beans according to the present invention

Claims (4)

Brewing vinegar made mainly from miscellaneous beans A method for producing brewed vinegar, which is obtained by enzymatically decomposing rice cake particles of miscellaneous beans and simultaneously fermenting with yeast, and brewing the resulting alcohol solution by acetic acid fermentation. 3. The method of producing brewed vinegar or brewed vinegar according to claim 1 or 2, wherein the miscellaneous beans are of the genus Sasage, genus Genus, genus Pedo, red beans, money, hand defeat, and medium length. The method for producing brewed vinegar according to claim 2, wherein the enzyme agent used for enzymatic degradation is protease, amylase, pectinase or xylanase.

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