JP2008206431A - Method for producing vinegar and vinegar produced thereby - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a vinegar having decreased unique and strange disagreeable smell of vinegars produced by using a bran-containing raw material and utilizable in a wide field such as drinking and cooking and to provide a vinegar produced by the method. <P>SOLUTION: The method for producing a vinegar by using a bran-containing raw material is characterized in that the vinegar contains a saccharified liquid subjected to isomerization treatment at a sugar content of 8-50 wt/vol% and a fructose content of ≥3 wt/vol% in the vinegar. Further a vinegar produced by the production method is provided. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing vinegar, and vinegar produced by the method, and more specifically, to vinegar using raw materials containing koji, such as black vinegar or brown rice vinegar produced using brown rice. Then, the saccharified solution subjected to isomerization treatment is contained so that the sugar content is 8 to 50% by weight / volume and the fructose concentration is 3% by weight / volume or more. And vinegar produced by the method.

In recent years, taking vinegar as a drink has become widespread, and since black vinegar produced using brown rice as a raw material has been recognized for various health functions, taking black vinegar as a drink has been appreciated. Furthermore, it is also gaining popularity as an original sour seasoning such as ponzu soy sauce using black vinegar.
However, black vinegar made from brown rice has problems such as limited use due to the unpleasant odor unique to vinegar containing potatoes, in addition to the irritation caused by acetic acid in vinegar. there were.

As a method for relieving such a peculiar unpleasant odor in vinegar using brown rice, for example, a method of adding kombu stock to ponzu soy sauce containing black vinegar and soy sauce is disclosed ( For example, see Patent Document 1).
However, the addition of kombu broth soup causes problems such as reduced suitability for drinking and excessive emphasis on the kombu flavor as a seasoning. It has been desired to develop a method that can alleviate the unpleasant unpleasant odor and can be applied to a wide range of uses.

  In addition, as a method of improving the flavor of vinegar, a method of adding sucralose to black vinegar (for example, see Patent Document 2), a method of adding sotron and furfural (for example, see Patent Document 3), and the like are disclosed. However, both are methods to relieve the stimulating sourness and acid odor derived from acetic acid, which is the main organic acid in vinegar, and do not relieve the peculiar and unpleasant odor of black vinegar It was.

Regarding the inclusion of sugar in vinegar, a method of adding sugar such as honey to vinegar and drinking it has been well known for the purpose of reducing sourness.
Furthermore, the sugar content of the alcohol-containing raw material liquid before acetic acid fermentation is adjusted to 10 to 30% in advance, and then acetic acid fermentation is performed to obtain an acidity of 2% or more, a sugar content of 10 to 30%, and an extract content of 16 to 40%. A characteristic method (for example, see Patent Document 4) of producing drinking vinegar with a higher sugar concentration than conventional ones using brown rice or the like as a raw material is disclosed.
In addition, beverages in which fructose is added to rice brewed vinegar (for example, see Patent Document 5) have been developed.

However, in such a method of adding a sweetening ingredient, there is a problem that even if the stimulation of sourness can be eased, the characteristic smell of black vinegar cannot be eliminated.
That is, there has been a demand for developing a method for producing more easily drinkable black vinegar in which the stimulation of sourness is alleviated and at the same time, the characteristic scent of black vinegar is alleviated.

JP 2004-49104 A JP 2002-335924 A JP 2001-69940 A JP 61-96981 A JP-A-56-64770

  An object of the present invention is to relieve a peculiar unpleasant odor in vinegar using a raw material containing koji, and to produce a vinegar that can be used for a wide range of uses such as drinking and cooking, and the method Is to provide vinegar produced by the method. Moreover, it is providing the food / beverage products which eased the peculiar unpleasant odor by using such vinegar.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have increased the sugar concentration in vinegar using a raw material containing koji, and at the same time, obtained a saccharified solution that has been subjected to isomerization to increase the fructose concentration. By using the vinegar to produce the vinegar, the acidity of the vinegar can be moderated, as well as surprisingly, the scent of vinegar can be suppressed and the vinegar more suitable for drinking can be produced. Completed the invention.

That is, the present invention relates to the following (1) to (3).
(1) A method for producing vinegar using a raw material containing koji, wherein a saccharified solution subjected to isomerization treatment has a sugar content of 8 to 50% by weight / volume and a fructose concentration of 3% by weight / volume. The manufacturing method of the vinegar characterized by making it contain in vinegar so that it may become more than%.
(2) Vinegar produced by the method described in (1) above.
(3) Food / beverage products containing the vinegar as described in said (2).

  According to the present invention, in the vinegar using the raw material containing koji, the unpleasant scent unique to the vinegar containing koji can be alleviated, and a wide range including drinking and seasoning of the vinegar, etc. It can be used for a purpose. Moreover, by using the vinegar of the present invention, a food or drink with a peculiar and unpleasant odor can be provided.

Hereinafter, the present invention will be described in detail.
The present invention according to claim 1 is a method for producing vinegar using a raw material containing koji, wherein the saccharified solution subjected to isomerization treatment has a sugar content of 8 to 50% by weight / volume, and It is the manufacturing method of the vinegar characterized by making it contain in vinegar so that fructose density | concentration may be 3 weight / volume% or more.

Vinegar is roughly classified into brewed vinegar and synthetic vinegar, and brewed vinegar obtained by subjecting raw materials to acetic acid fermentation is preferred as the vinegar of the present invention. Examples of the brewed vinegar include rice black vinegar, brown rice vinegar, barley black vinegar, rice vinegar, and grain vinegar. Of these, rice black vinegar and brown rice vinegar are preferable.
According to the vinegar quality labeling standard (Ministry of Agriculture, Forestry and Fisheries Notification No. 1821, revised on October 7, 2004), rice black vinegar is refined by removing rice from the grain vinegar as a raw material. Or rice with wheat or barley added to it, and the amount of rice used is 180 g or more per liter of vinegar and is colored brown or black brown by fermentation and aging In addition, barley black vinegar is “of cereal vinegar using only barley as a raw material, the amount of barley used is 180 g or more per liter of vinegar, and brown by fermentation and ripening. Or it is defined as "black-brown colored".

In the present invention, the cocoon refers to an outer portion (a cocoon layer) generated in the process of whitening cereals. Preferably, when the cereal is rice, it means what occurs when the degree of cutting the surface of the cereal (hereinafter sometimes referred to as the degree of milling) is less than about 6%, and when the cereal is barley, What happens when the degree is less than about 30%.
The “raw material containing koji” of the present invention includes not only koji such as so-called rice koji, red koji, and wheat koji, but also koji, such as brown rice, koji, and partially refined cereals from which all of the koji layer has not been removed. Also included are cereals having at least a portion of the layer. Among these, brown rice and partially polished rice are preferably used, and the use of brown rice is particularly preferable.

Koji contains abundant nutritional components such as protein, minerals, dietary fiber, and oil, and also contains many scent components such as aldehyde components such as hexanal and alcohol components such as hexanol.
The cause of unpleasant odor with unique peculiarities in vinegar using raw materials containing koji is not clearly elucidated, but the above fragrance components are changed by alcohol fermentation or acetic acid fermentation, etc. Is presumed to be involved in a complex manner.

As raw materials in the method for producing vinegar of the present invention, other raw materials containing no cocoons such as refined rice, wheat, barley and corn may be used in combination with the raw materials containing cocoons.
In this invention, the usage-amount of these raw materials including the raw material containing a koji can be 40-1200g with respect to 1 liter vinegar, Preferably it can be 180-1200g. Among these, the usage-amount of the raw material containing koji is 40-700g with respect to 1 liter vinegar, Preferably it is 180-700g.

  The method for producing vinegar according to the present invention uses the above-mentioned “raw material containing koji” as a raw material, and the saccharified solution subjected to isomerization treatment has a sugar content of 8 to 50% by weight / volume% and a fructose concentration. Is not particularly limited except that it is contained in vinegar so that it becomes 3% by weight / volume% or more, and a general method for producing vinegar can be adopted.

An example of a general method for producing vinegar is shown below.
First, a saccharified solution is prepared by saccharifying a saccharide in a raw material containing koji using koji or saccharifying enzyme, and then removing the saccharified koji or the like by filtration or the like. Next, the saccharified solution is subjected to alcoholic fermentation with yeast, and then solids such as sake lees are removed by filtration or the like to obtain an alcoholic fermented liquor. Further, the obtained alcoholic fermented liquor is mixed with seed vinegar as an alcohol-containing raw material liquid and subjected to acetic acid fermentation with acetic acid bacteria. After aging the fermentation broth after acetic acid fermentation as appropriate, it is filtered, sterilized, and filled into a container such as a koji to obtain a final product.

As a method for producing vinegar according to the present invention, a method of subjecting a saccharified solution obtained by saccharification to a saccharification solution obtained by saccharification in the same manner as described above, followed by adding an alcohol and subjecting to acetic acid fermentation. May be.
In the present invention, the method of acetic acid fermentation may be a so-called stationary fermentation method performed by breeding on the surface of a fermentation liquid in which acetic acid bacteria are allowed to stand, or a deep fermentation method performed using an aeration and stirring fermenter.
Moreover, you may manufacture by the method of performing each process of said saccharification, isomerization, sake refinement fermentation, and acetic acid fermentation simultaneously in a koji.

In the present invention, fructose is contained in the saccharified solution by subjecting the saccharified solution obtained by saccharifying the saccharified solution obtained by saccharifying the raw material containing the koji and the raw material of barley or the like to be used as necessary It is important to use a saccharified solution (hereinafter also referred to as an isomerized saccharified solution) in which sucrose is produced.
As a result, it is possible to impart a sweetness of good quality compared to conventional vinegar, and to reduce the acidity of vinegar by the sweetness, and by adding an isomerization step, a raw material containing koji Can suppress the scent of peculiar vinegar used.

  The method for producing vinegar according to the present invention is characterized in that the saccharified solution is isomerized as described above, and then the alcoholic fermented liquor is mixed and subjected to acetic acid fermentation. Hereinafter, these will be described in detail.

1. Method for Producing Isomerized Saccharified Liquid (1) Raw Material Rice used as a raw material containing the koji of the present invention is rice other than rice that has been polished by removing all of the brown rice bran layer, specifically, brown rice or It means rice that has been polished so as not to completely remove the bran portion from the brown rice. The rice that has been whitened so as not to completely remove the bran portion from the brown rice substantially corresponds to rice having a degree of whitening of less than about 6%. In the present invention, rice having a whitening degree of 0 to 5% is particularly preferably used. In addition, it is preferable to use crushed or crushed rice.

  Moreover, the barley used as a raw material containing the straw of the present invention means barley that has been refined so as not to completely remove the barley or the barley bran layer as in the case of the rice. Barley that has been whitened so as not to completely remove the bran portion from the barley is substantially barley with a whitening degree of less than about 30%. In the present invention, barley having a whitening degree of 0 to 15% is particularly preferably used. The barley is preferably crushed or crushed.

(2) Liquefaction and saccharification reaction The saccharified solution in the present invention can basically be prepared in the same manner as the saccharified solution used in the production of ordinary vinegar. That is, a saccharified solution can be obtained by suspending a raw material containing koji as described above in water at a rate described later and adding koji or a saccharifying enzyme to saccharification.

  In the method of the present invention, when rice as described above is used as a raw material, the amount of rice used in preparing the saccharified solution is 20 to 45% by weight / volume, preferably with respect to the saccharified solution (before filtration), preferably What is necessary is just to set it as 30-40 weight / volume%. If the amount of rice used exceeds the upper limit, it is not preferable because a uniform saccharification reaction cannot be obtained with an increase in viscosity, and if it is less than the lower limit, a desired vinegar containing a high concentration of sugar is not preferable. Absent.

In addition, when using said rice as a main raw material, barley or wheat can also be used together with said rice. At this time, the amount of barley or wheat used needs to be adjusted with care so that the amount of rice used is 180 g or more per liter of vinegar.
In addition, the amount used when using the above barley or wheat as the main raw material needs to be adjusted so as to be 180 g or more per liter of vinegar.

  First, the raw material containing soot is liquefied with a liquefaction enzyme to obtain a liquefaction reaction solution. The conditions for the enzyme liquefaction method are not particularly limited, but α-amylase is preferably used as the liquefaction enzyme. Although there is no restriction | limiting in particular in the addition amount of liquefying enzyme, and reaction time, It is preferable to add 0.1 to 5.0 weight% and to make it react for 30 minutes-6 hours. The reaction temperature is more preferably the optimum temperature for α-amylase, which is a liquefying enzyme. In addition, the optimal temperature said here is the temperature where enzyme activity becomes the highest. After completion of the reaction, the enzyme is deactivated by heating at a temperature higher than the optimum temperature for 10 minutes to 1 hour to obtain a liquefied reaction solution.

  Next, the liquefaction reaction solution is saccharified with a saccharifying enzyme to obtain saccharified moromi. The saccharifying enzyme is not particularly limited as long as the liquefaction reaction solution can be saccharified, and can be saccharified by, for example, α-amylase or β-amylase. The origin of these enzymes is not limited, and those derived from plants such as barley and soybeans, and those derived from microorganisms such as Bacillus genus and Pseudomonas genus can be used.

  Moreover, although there is no restriction | limiting in particular in the addition amount and saccharification reaction time of a saccharification enzyme, It is preferable to add saccharification enzyme 0.001 to 0.05 weight% and to make it react for 8 to 96 hours. Furthermore, there is no particular problem as long as the reaction temperature is low enough not to be deactivated in a short time and high enough that there is no fear of contamination. Usually, the temperature is set to 50 to 70 ° C., but it is more preferable to set the temperature to the optimum temperature for the saccharifying enzyme.

  Moreover, it is more preferable to perform a proteolytic process with protease simultaneously with the saccharification process. Thereby, since an amino acid produces | generates, quality can further be improved by increasing the amino acid amount of the vinegar manufactured using the obtained saccharified liquid. The proteolytic process may be performed simultaneously with the saccharification process or after the saccharification process is completed.

  As the protease, proteases derived from various sources such as fungi, plants, and animals can be used. Moreover, any of acidic protease, neutral protease, and alkaline protease may be used. The amount of protease added and the reaction time are not particularly limited, but it is preferable to add 0.0001% by weight to 0.01% by weight and react for 8 to 96 hours. The reaction temperature is usually 30 to 70 ° C., but it is more preferable that the reaction temperature be the optimum temperature for the protease.

(3) Isomerization reaction Next, the obtained saccharified mash is isomerized to obtain an isomerized saccharified mash. The method of the isomerization step is not particularly limited as long as saccharified mash can be isomerized, and for example, isomerization can be performed by adding an isomerase such as glucose isomerase. The origin of the isomerase is not limited, and it can be used as a purified product or as a crude product, but it can be used to ensure food safety. Is preferred.

  As for the method of using the isomerase, a method of contacting with a saccharified solution in a free form, or immobilizing the cells containing the enzyme or the enzyme in a resin, etc., and using it packed in a column, etc. Any method may be used in which the enzymatic reaction is allowed to proceed in the process of passing saccharified moromi.

  There are no particular restrictions on the amount of isomerase added, the reaction temperature, and the reaction time, but it is preferable that the reaction conditions are such that the fructose concentration of the isomerized saccharified solution is 3% or more. As an example of such reaction conditions, if the enzyme is in a free form, the addition amount is 0.1 wt% to 5.0 wt%, and the reaction is carried out at a temperature of 55 to 62 ° C. for 10 minutes to 24 hours. If it is in a fixed form, it can be reacted at a temperature of 55 to 62 ° C. with a flow rate set so that 0.5 to 5 times the amount of saccharified mash is passed through the column. good.

  Next, the obtained isomerized saccharified mash is subjected to removal of insoluble parts by centrifugation, filter press, filtration, etc., and the soluble part is filtered using a filter aid such as diatomaceous earth or activated carbon. A saccharified solution is obtained. In place of such centrifugal separation, filter press, and filtration, microfiltration using ceramic or the like may be performed.

Since the sugar concentration of the isomerized saccharified solution thus prepared is 10 to 25% by weight / volume%, when an isomerized saccharified solution having a higher sugar content than this is required, a known method such as vacuum concentration is used. It is also possible to prepare and use an isomerized saccharified solution having a higher sugar content by concentrating the solution.
In the present invention, the isomerized saccharified solution includes such concentrated isomerized saccharified solution.

2. Production of vinegar using isomerized saccharified solution as a raw material Production of vinegar in general is performed by the following method.
That is, a saccharified solution is prepared by saccharifying a saccharide in a raw material using a saccharifying enzyme and then removing the saccharified soot and the like by filtration or the like. Thereafter, the saccharified solution is subjected to alcoholic fermentation with yeast, and then solids such as sake lees are removed by filtration or the like to obtain an alcoholic fermented liquor. Further, the obtained alcoholic fermented liquor is mixed with seed vinegar as an alcohol-containing raw material liquid and subjected to acetic acid fermentation with acetic acid bacteria. After aging the fermentation broth after acetic acid fermentation as appropriate, it is filtered, sterilized, and filled into a container such as a koji to obtain a final product.
In addition, the method of manufacturing by making each process of said saccharification, isomerization, alcoholic-fermentation, and acetic acid fermentations in parallel in a koji etc. is also known.

  When vinegar is produced by such a general method, since most of the sugars derived from the raw rice and barley are consumed by alcohol in the alcoholic fermentation process, the sugar concentration in vinegar is generally low, For example, vinegar having a sugar concentration of 8% by weight / volume or more is generally not produced.

  The method of the present invention is intended to produce vinegar using a raw material containing koji, which has a high sugar concentration and a high fructose content, so that it can be drunk deliciously just by diluting with water as it is, For that purpose, it is necessary to contain the saccharide | sugar content derived from a raw material at a higher density | concentration than the conventional vinegar, and to perform an isomerization process.

  Therefore, in the method of the present invention, when preparing the alcohol-containing raw material liquid before acetic acid fermentation, generally, the alcoholic fermented liquid obtained by alcoholic fermentation of the raw material saccharified liquid is used as the alcohol-containing raw material liquid. Contains isomerized saccharified solution added to alcoholic fermented liquor as an alcohol-containing raw material solution, and increases the sugar concentration of the alcohol-containing raw material solution to perform acetic acid fermentation, thereby containing 8 to 50% by weight / volume of sugar content derived from the raw material To produce vinegar with high sugar concentration.

  Thus, the alcohol-containing raw material liquid in the present invention is obtained by isomerizing a saccharified liquid of a raw material containing koji, and by subjecting the isomerized saccharified liquid to alcoholic fermentation (or alternatively, The above raw material is prepared by mixing saccharification, isomerization and alcoholic fermentation, which are obtained in parallel, and an alcoholic fermented liquor and water added as necessary. In addition, the use ratio of each raw material at the time of preparing an alcohol-containing raw material liquid and the mixing ratio with the seed vinegar can be appropriately adjusted according to the sugar concentration and acidity of the final vinegar to be obtained.

  The vinegar produced by the method of the present invention has a sugar concentration increased as described above, and the sugar concentration derived from a raw material containing specific koji is about 8 to 50% by weight / volume, preferably 15 It is about -35 weight / volume%.

  At this time, since the sugar content of the alcoholic fermented liquor is used for the alcoholic acid fermentation and is hardly contained, most of the sugar content in the final vinegar is derived from the isomerized saccharified liquid. Therefore, the sugar concentration and sugar composition in vinegar can be adjusted by adjusting the sugar concentration and sugar composition of the isomerized saccharified liquid and the usage ratio thereof when preparing the alcohol-containing raw material liquid as described above. it can.

  If the sugar concentration in the vinegar is less than 8% by weight / volume, the sugar content is low as in the conventional vinegar, and the effect of relieving the scent of peculiar vinegar containing straw is weak. It is not suitable for drinking deliciously and is not preferred. Moreover, if the sugar concentration in vinegar is higher than 50% by weight / volume, it is difficult to grow acetic acid bacteria, and acetic acid fermentation cannot be carried out well.

  As for the sugar composition in vinegar, if the fructose derived from the isomerized saccharified liquid is less than 3% by weight / volume, the sweetness and quality are not preferred as in the case of conventional vinegar, and it contains koji. Since the effect of soothing the scent of peculiar to vinegar using raw materials is weak, simply diluting with water as it is is not suitable for drinking and is not preferable.

  The sugar content in the present invention is the sum of sugars having sweetness, and specifically, the total concentration (weight / volume%) of glucose, maltose, fructose, sucrose, sorbitol, and glycerol can be obtained. it can. The sugar can be measured, for example, using high performance liquid chromatography (HPLC) for sugar analysis under the following HPLC conditions.

<HPLC conditions>
Column: Shodex Asahipak NH2P-50 4E (4.6 mm ID × 250 mm) (manufactured by Showa Denko KK)
Eluent: CH ₃ CN / H ₂ O = 75/25
Detection: RI detector Flow rate: 1.0 mL / min
Column temperature: 30 ° C

  Moreover, although there is no restriction | limiting in particular about the density | concentration of organic acids, such as an acetic acid, in the vinegar manufactured by the method of this invention, From a viewpoint that it can drink deliciously only by diluting with water, it is about 2-6% of acidity. It is preferable. The acidity (%) can be determined by neutralizing titration of an organic acid such as acetic acid with a sodium hydroxide solution and converting it to acetic acid concentration.

  The vinegar of the present invention according to claim 2 produced in this way uses a large amount of raw material containing koji, contains 8 to 50% by weight / volume% of the sugar content derived from the raw material, and isomerizes the raw material It contains fructose derived from a saccharified solution in an amount of 3% by weight / volume or more. As a result, the sourness is softened by sweetness, and by adding an isomerization step to the raw material saccharified liquid, the scent with peculiar to vinegar using raw materials containing koji is tempered, compared to conventional vinegar Black vinegar suitable for drinking with excellent flavor.

The vinegar of this invention can be used for manufacture of food-drinks.
Examples of the food and drink containing the vinegar of the present invention include beverages such as soft drinks, seasonings such as ponzu, dressing and sauce, processed foods such as sushi, vinegar, and salad, but are not limited thereto. Is not to be done.

These foods and drinks can be produced by a commonly performed method, and in the case of a soft drink containing the vinegar of the present invention, for example, it is produced by adding fruit juice or honey to the vinegar of the present invention and appropriately diluting it. be able to.
Moreover, in the case of the ponzu containing the vinegar of this invention, it can manufacture, for example by adding sugar, salt, soy sauce, oil, a spice, etc. to the vinegar of this invention.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

Example 1 Effect of Isomerization Process Preparation of rice saccharified moromi 6 kg of crushed rice (5% whiteness) was suspended in water to a total volume of 20 liters, and 20 g of liquefied amylase preparation (Chrytase T-5: manufactured by Daiwa Kasei Co., Ltd.) was added. While stirring, the mixture was held at 90 ° C. for 90 minutes for liquefaction. After liquefaction, the mixture was heated at 120 ° C. for 20 minutes to inactivate the liquefied enzyme and further cooled to 58 ° C., and then glycated amylase preparation (Sumiteam: manufactured by Shin Nippon Chemical Co., Ltd.) 40 g and protease preparation (Sumiteam LP-50: New) (Nippon Chemical Co., Ltd.) 10 g was added, and saccharification treatment was further performed at 58 ° C. for 18 hours to obtain a rice saccharified mash.

2. Isomerization of rice saccharified mash and preparation of concentrated isomerized rice saccharified solution 0.5% by weight of glucose isomerase preparation (manufactured by Godo Shusei Co., Ltd.) was added to the above saccharified mash and subjected to isomerization at 60 ° C. for 8 hours. After completion of the isomerization reaction, the isomerase was inactivated by further heating at 95 ° C. for 15 minutes.
Then, it squeezed and filtered and the isomerized rice saccharified liquid was obtained. The sugar concentration of this isomerized rice saccharified solution was 20% by weight / volume. Furthermore, the saccharified solution was concentrated under reduced pressure to prepare a concentrated isomerized rice saccharified solution having a sugar content of 60% by weight / volume.

3. Preparation of rice liquor fermented liquid First, 5% whiteness rice was cooked at normal pressure and cooled according to a conventional method, inoculated with Aspergillus oryzae, cultured at 30 ° C for 3 days and dried. did.
Next, 6 kg of crushed rice (milling degree 5%), 1 kg of crushed rice bran, 20 g of liquefied amylase preparation (Chrytase T-5: manufactured by Daiwa Kasei Co., Ltd.), saccharified amylase preparation (Sumiteam: Shin) 20 g of Nippon Chemical Co., Ltd. and 40 g of protease preparation (Sumiteam LP-50: Shin Nippon Chemical Co., Ltd.) are suspended in water to a total volume of 20 liters, and yeast (Saccharomyces cerevisiae (Oriental Yeast Industry Co., Ltd.)) is suspended. ) 25 g was added, and sake refined fermentation was performed at 30 ° C. for 5 days, followed by filtration to obtain a rice spirit refined fermented liquid. The alcohol concentration of this rice spirit fermented liquid was 15 vol / vol%.

4). Production of Rice Black Vinegar As shown in Table 1, 70 parts by volume of an alcohol-containing raw material liquid (alcohol concentration of 2.5%) prepared by appropriately mixing the above-mentioned concentrated isomerized rice saccharified liquid and rice spirit refined liquid with water Then, 30 parts by volume of the inoculum solution (seed vinegar) was mixed, and acetic acid fermentation was performed by a deep fermentation method (30 ° C., 500 rpm, 0.2 vvm) until the alcohol concentration reached about 0.3 volume / volume%.
Thereafter, the mixture was aged for about 3 months, filtered after completion of the aging, further filled in a koji, sterilized by heating, and sealed to obtain black vinegar in the test section 1-A. The concentration of glucose and fructose in the black vinegar thus obtained was 10% by weight / volume.

  In addition, as said seed | inoculum liquid (seed vinegar), acidity 7.5 weight / volume% and alcohol on the conditions of 30 degreeC, 500 rpm, and 0.2 vvm using the above-mentioned rice spirit refined fermented liquid in a deep fermenter. A fermentation broth containing an acetic acid bacterium Acetobacter aceti, which was continuously subjected to continuous acetic acid fermentation at a concentration of 0.4 volume / volume%, was used.

  Moreover, in the said rice black vinegar manufacturing method, as described in Table 1, without using concentrated isomerized rice saccharified liquid, the concentration of glucose and fructose in the rice spirit fermented liquid is the same as that of test section 1-A. Black vinegar obtained by performing acetic acid fermentation using an alcohol-containing raw material liquid (alcohol concentration of 2.5%) prepared by adding and ripening, filtering, filling with straw, and heat sterilizing in the same manner as above. Was designated as test section 1-B.

In addition, the concentration of glucose and fructose in the test group 1-A was determined by acetic acid fermentation using an alcohol-containing raw material liquid prepared using only a rice liquor fermented liquid without using concentrated isomerized rice saccharified liquid. After adding to the same concentration as that described above, in the same manner as described above, filtration, further filling with straw, and heat sterilization were designated as test section 1-C.
Further, fermented with acetic acid using an alcohol-containing raw material solution prepared using only a rice spirit refined fermented liquid, black vinegar obtained by aging, filtration, filling with koji, and heat sterilization in the same manner as above was used as test group 1 D.

5. Taste evaluation Twenty professional panelists for sensory evaluation conducted a five-step evaluation on each item of the scent of black vinegar and acid stimulation prepared by the above method. The scent with a habit is set to 5 if it feels strongly, 4 if it feels somewhat strong, 2 if it feels weak, 2 if it feels weak, and 1 if it does not feel it. The acid stimulation was set to 5 if the acid stimulation was felt strong, 4 if it felt slightly strong, 3 if it felt normal, 2 if it felt weak, and 1 if it did not feel almost.

6). Flavor Evaluation Results The results of flavor evaluation for each sample are shown in Table 1 below.

From the above results, black vinegar containing sugars such as fructose as in test groups 1-A, 1-B, and 1-C is compared with black vinegar in test group 1-D, which contains almost no sugar. It was confirmed that acid stimulation was suppressed.
Furthermore, among the black vinegar containing fructose, an isomerized rice saccharified solution added with an isomerization process is used as compared with the black vinegar in Test Group 1-B and Test Group 1-C in which fructose itself is added. It was found that the black vinegar in the test section 1-A produced in this way was superior in that the scent with the characteristic peculiar to black vinegar was reduced.

(Example 2) Evaluation of optimal isomerization rate Preparation of rice saccharified moromi 2.4 kg of crushed rice (5% whiteness) was suspended in water to a total volume of 20 liters, and 8 g of liquefied amylase preparation (Chrytase T-5: manufactured by Daiwa Kasei Co., Ltd.) In addition, the mixture was held at 90 ° C. for 90 minutes with stirring to liquefy. After liquefaction, the liquefied enzyme was inactivated by heating at 120 ° C. for 20 minutes, and further cooled to 58 ° C., and then 16 g of saccharified amylase preparation (Sumiteam: manufactured by Shin Nippon Chemical Co., Ltd.) and protease preparation (Sumiteam LP-50: New) 4 g of Nippon Chemical Co., Ltd.) was added, and saccharification treatment was further performed at 58 ° C. for 18 hours to obtain rice saccharified mash.

2. Isomerization of rice saccharified mash and preparation of concentrated isomerized rice saccharified solution 0.5% by weight of glucose isomerase preparation (manufactured by Godo Shusei Co., Ltd.) was added to the above saccharified mash and subjected to isomerization reaction. The isomerization reaction at this time was performed at 60 ° C., and the reaction time was changed as follows. That is, the reaction time was 1 hour (test group 2-1), the reaction time was 3 hours (test group 2-2), and the reaction time was 8 hours (test group 2-3).

  In each test section, after completion of the isomerization reaction, the isomerase was inactivated by further heating at 95 ° C. for 15 minutes. Then, it squeezed and filtered and the isomerized rice saccharified liquid was obtained. The sugar concentration of this isomerized rice saccharified solution was 8% by weight / volume. Furthermore, the rice saccharified solution was concentrated under reduced pressure to prepare a concentrated isomerized rice saccharified solution having a sugar content of 24% by weight / volume.

  Furthermore, the rice saccharified mash was squeezed and filtered to obtain a rice saccharified solution without subjecting the saccharified mash to isomerization. The sugar concentration of this rice saccharified solution was 8% by weight / volume. Further, this rice saccharified solution was concentrated under reduced pressure without isomerization to prepare a concentrated rice saccharified solution having a sugar content of 24% by weight / volume, which was designated as test section 2-4.

3. Preparation of rice liquor fermented liquid First, 5% whiteness rice was cooked at normal pressure and cooled according to a conventional method, inoculated with Aspergillus oryzae, cultured at 30 ° C for 3 days and dried. did.
6Kg of crushed rice (milling degree 5%), 1Kg of pulverized rice bran, 20g of liquefied amylase preparation (Chrytase T-5: manufactured by Daiwa Kasei Co., Ltd.), saccharified amylase preparation (Sumiteam: manufactured by Shin Nippon Chemical Co., Ltd.) ) 20 g and protease preparation (Sumiteam LP-50: Shin Nippon Chemical Co., Ltd.) 40 g are suspended in water to a total volume of 20 liters, and 25 g of yeast (Saccharomyces cerevisiae (Oriental Yeast Co., Ltd.)) is added. Then, sake fermentation was performed at 30 ° C. for 5 days, followed by filtration to obtain a rice spirit fermentation liquid. The alcohol concentration of the rice spirit fermented liquor was 15 vol / vol%.

4). Preparation of rice black vinegar As shown in Table 2, the concentrated isomerized rice saccharified solution or concentrated rice saccharified solution in the above test sections 2-1 to 2-4 and the above rice liquor fermented solution are appropriately mixed with water. 70 parts by volume of the alcohol-containing raw material liquid (alcohol concentration 2.5%) and 30 parts by volume of the inoculum solution (seed vinegar) were mixed and subjected to deep fermentation until the alcohol concentration reached about 0.3 volume / volume%. Acetic acid fermentation was performed by the method (30 ° C., 500 rpm, 0.2 vvm).
Thereafter, the mixture was aged for about 3 months, filtered after completion of the aging, further filled in a koji, heat sterilized, and sealed to obtain black vinegar.

  In addition, as said seed | inoculum liquid (seed vinegar), acidity 7.5 weight / volume% and alcohol on the conditions of 30 degreeC, 500 rpm, and 0.2 vvm using the above-mentioned rice spirit refined fermented liquid in a deep fermenter. A fermentation broth containing an acetic acid bacterium Acetobacter aceti, which was continuously subjected to continuous acetic acid fermentation at a concentration of 0.4 volume / volume%, was used.

Here, rice black vinegar prepared using the alcohol-containing raw material liquid prepared using the concentrated isomerized rice saccharified solution of test section 2-1 was converted to concentrated isomerized rice saccharified of test section 2-A and test section 2-2. The rice black vinegar prepared using the alcohol-containing raw material liquid prepared using the liquid was prepared using the alcohol-containing raw material liquid prepared using the concentrated isomerized rice saccharified solution of Test Group 2-B and Test Group 2-3. The rice black vinegar prepared by using the alcohol-containing raw material liquid prepared by using the concentrated rice saccharified liquid of Test Zone 2-C and Test Zone 2-4 was designated as Test Zone 2-D.
The concentrations of glucose and fructose in black vinegar thus obtained were as shown in Table 2 depending on the concentration of the saccharified solution used for acetic acid fermentation. In each sample, the acetic acid fermentation time was fixed.

5. Taste evaluation Twenty professional panelists for sensory evaluation conducted a five-step evaluation on each item of the scent of black vinegar and acid stimulation prepared by the above method. The scent with a habit is set to 5 if it feels strongly, 4 if it feels somewhat strong, 2 if it feels weak, 2 if it feels weak, and 1 if it does not feel it. The acid stimulation was set to 5 if the acid stimulation was felt strong, 4 if it felt slightly strong, 3 if it felt normal, 2 if it felt weak, and 1 if it did not feel almost.

From the above results, isomerization was performed as in test groups 2-A, 2-B, and 2-C as compared to black vinegar in test group 2-D that did not include an isomerization step and contained almost no fructose. It was confirmed that the black vinegar containing fructose by adding the process suppresses acid stimulation.
Furthermore, in black vinegar containing 3 wt% / volume% or more of fructose (Test Group 2-B and Test Group 2-C), the stimulation of the acid was alleviated, and at the same time, the scent with a habit was suppressed, It was found that it is preferable to carry out the isomerization reaction to such an extent that the fructose concentration is 3% by weight / volume.

(Example 3)
1. Preparation of rice saccharified moromi 6 kg of crushed rice (5% whiteness) was suspended in water to a total volume of 20 liters, and 20 g of liquefied amylase preparation (Chrytase T-5: manufactured by Daiwa Kasei Co., Ltd.) was added. While stirring, the mixture was held at 90 ° C. for 90 minutes to be liquefied. After liquefaction, the liquefied enzyme was inactivated by heating at 120 ° C. for 20 minutes, and further cooled to 58 ° C., and then saccharified amylase preparation (Sumiteam: manufactured by Shin Nippon Chemical Co., Ltd.) 40 g and protease preparation (Sumiteam LP-50: new) (Nippon Chemical Co., Ltd.) 10 g was added, and saccharification treatment was further performed at 58 ° C. for 18 hours to obtain a rice saccharified mash.

2. Isomerization of rice saccharified mash and preparation of concentrated isomerized rice saccharified solution 0.5% by weight of glucose isomerase (manufactured by Godo Shusei Co., Ltd.) was added to the saccharified mash and subjected to isomerization. The isomerization reaction at this time was performed at 60 ° C., and the reaction time was changed as follows. That is, reaction time 1 hour (test group 3-1), reaction time 2 hours (test group 3-2), reaction time 4 hours (test group 3-3), reaction time 6 hours (test group 3-4), The reaction time was 8 hours (Test section 3-5).

  In each test group, after completion of the isomerization reaction, the isomerase was inactivated by further heating at 95 ° C. for 15 minutes. Then, it squeezed and filtered and the isomerized rice saccharified liquid was obtained. The sugar concentration of this isomerized rice saccharified solution was 20% by weight / volume. Further, the rice saccharified solution was concentrated under reduced pressure to prepare a concentrated isomerized rice saccharified solution having a sugar content of 60% by weight / volume.

  Furthermore, the rice saccharified mash was squeezed and filtered to obtain a rice saccharified solution without subjecting the saccharified mash to isomerization. The sugar concentration of this rice saccharified solution was 20% by weight / volume. Further, this rice saccharified solution was concentrated under reduced pressure without isomerization, thereby preparing a concentrated rice saccharified solution having a sugar content of 60% by weight / volume, and designated Test Group 3-6.

3. Preparation of rice liquor fermented liquid First, 5% whiteness rice was cooked at normal pressure and cooled according to a conventional method, inoculated with Aspergillus oryzae, cultured at 30 ° C for 3 days and dried. did.
6Kg of crushed rice (milling degree 5%), 1Kg of pulverized rice bran, 20g of liquefied amylase preparation (Chrytase T-5: manufactured by Daiwa Kasei Co., Ltd.), saccharified amylase preparation (Sumiteam: manufactured by Shin Nippon Chemical Co., Ltd.) ) 20 g and protease preparation (Sumiteam LP-50: Shin Nippon Chemical Co., Ltd.) 40 g are suspended in water to a total volume of 20 liters, and 25 g of yeast (Saccharomyces cerevisiae (Oriental Yeast Co., Ltd.)) is added. Then, sake refinement fermentation was performed at 30 ° C. for 5 days, followed by filtration to obtain a rice spirit fermentation liquid. The alcohol concentration of the rice spirit fermented liquor was 15 vol / vol%.

4). Preparation of rice black vinegar As shown in Table 3, the concentrated isomerized rice saccharified solution or concentrated rice saccharified solution of the above test sections 3-1 to 3-7 and the rice spirit refined fermented solution were mixed with water as appropriate. 70 parts by volume of the alcohol-containing raw material solution (alcohol concentration 2.5%) and 30 parts by volume of the inoculum solution (seed vinegar) were mixed until the alcohol concentration reached about 0.3 volume / volume%. Acetic acid fermentation was performed at (30 ° C., 500 rpm, 0.2 vvm). Thereafter, the mixture was aged for about 3 months, filtered after completion of the aging, further filled in a koji, heat sterilized, and sealed to obtain black vinegar.

  In addition, as said seed | inoculum liquid (seed vinegar), acidity 7.5 weight / volume% and alcohol on the conditions of 30 degreeC, 500 rpm, and 0.2 vvm using the above-mentioned rice spirit refined fermented liquid in a deep fermenter. A fermentation broth containing an acetic acid bacterium Acetobacter aceti, which was continuously subjected to continuous acetic acid fermentation at a concentration of 0.4 volume / volume%, was used.

Here, rice black vinegar prepared using the alcohol-containing raw material liquid prepared using the concentrated isomerized rice saccharified solution of test section 3-1 was concentrated and isomerized rice saccharified of test section 3-A and test section 3-2. The rice black vinegar prepared using the alcohol-containing raw material liquid prepared using the liquid was prepared using the alcohol-containing raw material liquid prepared using the concentrated isomerized rice saccharified solution of Test Group 3-B and Test Group 3-3. The rice black vinegar prepared by using the alcohol-containing raw material solution prepared by using the concentrated isomerized rice saccharified solution of test group 3-C and test group 3-4 was prepared in test group 3-D and test group 3 The rice black vinegar prepared using the alcohol-containing raw material liquid prepared using the concentrated isomerized rice saccharified solution of -5 was prepared using the concentrated rice saccharified solution of Test Group 3-E and Test Group 3-6. Rice black vinegar prepared using the alcohol raw material liquid was designated as test section 3-F.
The concentration of glucose and fructose in the black vinegar thus obtained was as shown in Table 2 depending on the concentration of the saccharified solution used for acetic acid fermentation. In all samples, the acetic acid fermentation time was constant.

5. Taste evaluation Twenty professional panelists for sensory evaluation conducted a five-step evaluation on each item of the scent of black vinegar and acid stimulation prepared by the above method. The scent with a habit is set to 5 if it feels strongly, 4 if it feels somewhat strong, 2 if it feels weak, 2 if it feels weak, and 1 if it does not feel it. The acid stimulation was set to 5 if the acid stimulation was felt strong, 4 if it felt slightly strong, 3 if it felt normal, 2 if it felt weak, and 1 if it did not feel almost.

From the above results, the test groups 3-A, 3-B, 3-C, 3-D and 3 were compared with the black vinegar in the test group 3-F which did not include an isomerization step and contained almost no fructose. As in -E, it was confirmed that the black vinegar containing fructose by adding an isomerization step suppresses acid stimulation.
Furthermore, in black vinegar containing 3 wt / vol% or more of fructose (test group 3-B to test group 3-E), the irritation of the acid was alleviated, and at the same time, the scent with a habit was suppressed, It has been found that it is preferable to carry out the isomerization reaction to the extent that fructose is contained at 3% by weight or more.

Claims (3)

  A method for producing vinegar using a raw material containing koji, wherein the saccharified solution having an isomerization treatment has a sugar content of 8 to 50% by weight / volume% and a fructose concentration of 3% by weight / volume% or more. Thus, the manufacturing method of the vinegar characterized by making it contain in vinegar.   A vinegar produced by the method according to claim 1.   Food / beverage products containing the vinegar of Claim 2.