JP2009131204A - Vinegar and method for producing the same - Google Patents
Vinegar and method for producing the same Download PDFInfo
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本発明はショウガを発酵原料の一部として添加して発酵させることにより、食酢にショウガの有する独特の辛味や香り等の風味及び生理活性成分を付与した食酢及びその製造方法に関するものである。 The present invention relates to vinegar obtained by adding ginger to a vinegar as a part of a fermentation raw material and fermenting the vinegar with flavors such as pungency and aroma unique to ginger and physiologically active ingredients, and a method for producing the same.
食酢は、酢酸を主成分とし、クエン酸，アミノ酸，糖類，エステル等を含有し、芳香とうま味をもつ酸性調味料である。その歴史は古く、世界中で多様な原料から製造されており、米，大麦，小麦，コーンなどの穀物を原料とする穀物酢と、リンゴ，ブドウ等の果実を原料とする果実酢とに大別される。この食酢は、米などの澱粉質を酵素によって分解して得た糖化液やブドウなどの果汁に含まれる糖質を、先ず酵母を用いてアルコール発酵させ、次いで得られたアルコール含有液を酢酸菌で酢酸発酵させることによって得られる。よって、食酢は酵母によるアルコール発酵と酢酸菌による酢酸発酵の二段階発酵で製造される。 Vinegar is an acidic seasoning that contains acetic acid as a main component, contains citric acid, amino acids, sugars, esters, and the like, and has aroma and umami. It has a long history and is manufactured from various raw materials all over the world. It is large in grain vinegar made from grains such as rice, barley, wheat and corn, and fruit vinegar made from fruits such as apples and grapes. Separated. This vinegar is obtained by first subjecting a saccharified solution obtained by decomposing starch such as rice with an enzyme or a sugar contained in fruit juice such as grapes to alcohol fermentation using yeast, and then the resulting alcohol-containing solution is treated with acetic acid bacteria. Obtained by fermentation with acetic acid. Therefore, vinegar is produced by two-stage fermentation of alcohol fermentation by yeast and acetic acid fermentation by acetic acid bacteria.
食酢は殺菌作用や食欲増進作用を有することが古くから知られており、調味料として、寿司，酢の物，酢漬け，ドレッシングなど多用途に利用されている。また、近時は健康増進のために「飲むお酢」として、各種の果実酢を希釈して飲用することも普及しており、一種のブームとさえなっている。更に最近は、糖尿病防止効果や血圧上昇防止効果などの機能もあることが判明し、高い関心を集めており、伝統的な製法による食酢に留まることなく、より付加価値を高めた食酢の研究開発が盛んに行われている。 Vinegar has long been known to have bactericidal and appetite enhancing effects, and as a seasoning, it is used for various purposes such as sushi, vinegared foods, pickled vegetables, and dressings. Recently, as a “drinking vinegar” for promoting health, it has become widespread to dilute and drink various fruit vinegars. More recently, it has been found that it has functions such as an anti-diabetic effect and an anti-blood pressure increase effect, and has attracted a great deal of attention. R & D on vinegar with increased added value is not limited to traditional vinegar. Has been actively conducted.
例えば、ニンニクを原料として用いることによって健康補助食品用としても活用される食酢（特許文献１）、大豆を原料の一部として用いることによって旨味の増強された食酢（特許文献２）、ミネラル豊富な黒糖を原料にした食酢（特許文献３）、ヤーコンを用いた健康食酢（特許文献４）などが提供されている。 For example, vinegar (Patent Document 1) that is also used as a health supplement by using garlic as a raw material, vinegar (Patent Document 2) that has enhanced umami by using soybean as a part of the raw material, and rich in minerals Vinegar made from brown sugar (Patent Document 3), healthy vinegar using Yacon (Patent Document 4), and the like are provided.
他方で古くから香辛料や食材或いは漢方薬の生薬として用いられている代表的な健康食品，薬用素材としてショウガが知られている。例えば、香辛料としては、すりおろして醤油と合わせて生姜醤油としたり、千切りにしたり刻んで薬味として使用され、或いは魚や肉料理の臭い消しとしても使用されている。更に生姜飴，生姜糖，葛湯，生姜茶などの材料として、甘味と合わせて用いられている。食材としては、酢，塩，砂糖で調味したショウガの甘酢漬けや梅酢で漬けた紅ショウガが知られている。また、生薬としては、発散作用，健胃作用，鎮吐作用があるとされ、多数の方剤に配合されている。 On the other hand, ginger is known as a representative health food and medicinal material that has long been used as a spice, food, or herbal medicine. For example, as a spice, grated soy sauce is used together with grated soy sauce, shredded or chopped and used as a condiment, or as a odor extinct for fish or meat dishes. Furthermore, it is used in combination with sweetness as a material for ginger, ginger sugar, kuzuyu, ginger tea and the like. As ingredients, ginger sweet vinegar pickled with vinegar, salt and sugar and red ginger pickled with plum vinegar are known. Moreover, as a crude drug, it is said that it has a divergent action, a healthy stomach action, and an antiemetic action, and is mix | blended with many methods.
そして、ショウガの生理活性成分の主要成分であるジンゲロールが抗酸化作用(非特許文献１）や抗腫瘍作用(非特許文献２)をはじめとする諸々の有用な生理活性を有することが科学的に明らかにされており、ジンゲロールが細菌の一種である枯草菌(Bacillus subtilis)や大腸菌(Escherichia coli)に対して殺菌作用を示したことが知られている（非特許文献３）。更に、本発明者らは、アルコール発酵の主役を演ずる酵母はショウガによって致命的な殺菌作用を受けず、むしろショウガの使用量を制御すれば酵母の発酵は促進されることを明らかにし、原料の一部としてショウガを添加して発酵させた酒類を提供している（特許文献５）。
前記したように付加価値を高めた食酢は種々提供されてはいるが、ショウガを酢の発酵原料として捉えるという発想や事例は全くなく、ショウガを食酢の原材料として利用し、ショウガの有する独特の辛味や香り等の風味並びに各種の生理活性成分を付加した機能性の食酢は未だ提供されていない。特許文献４や非特許文献１〜３の知見情報から考えて、食酢製造工程における第一段階のアルコール発酵は順調に進行すると考えられるが、ショウガの細菌類に対する殺菌作用が確認されていることから考えて、第二段階の酢酸発酵において酢酸菌に与える影響及び酢酸発酵が順調に進行するか不明である。 As described above, various kinds of vinegar with increased added value have been provided, but there is no idea or example of capturing ginger as a fermentation raw material for vinegar, and ginger is used as a raw material for vinegar. Functional vinegar to which flavors such as scent and aroma and various physiologically active ingredients are added has not yet been provided. Considering the knowledge information of Patent Document 4 and Non-Patent Documents 1 to 3, the first stage alcohol fermentation in the vinegar production process is considered to proceed smoothly, but the bactericidal action against bacteria of ginger has been confirmed. In view of this, it is unclear whether the second stage acetic acid fermentation has an effect on acetic acid bacteria and whether the acetic acid fermentation proceeds smoothly.
そこで本発明は上記従来の問題点に鑑みて、ショウガの有している多様な生理活性成分を最大限に活用し、食酢にショウガの保有する独特の辛味や香り等の風味並びにジンゲロール等のショウガの生理活性成分を付与することで付加価値を高めた食酢及びその効率的な製造方法を提供することを目的とするものである。 Therefore, in view of the above-described conventional problems, the present invention maximizes the use of various physiologically active ingredients possessed by ginger, and has a unique pungent taste and flavor such as ginger in vinegar and ginger such as gingerol. An object of the present invention is to provide a vinegar that has increased added value by adding a physiologically active ingredient, and an efficient production method thereof.
本発明は上記目的を達成するために、発酵原料の一部としてショウガを添加して発酵させた食酢を基本として提供する。そして、酵母を用いて原料をアルコール発酵させ、得られたアルコール含有液を酢酸菌で酢酸発酵させてなる食酢において、発酵原料の一部としてショウガを添加してアルコール発酵させたアルコール含有液を酢酸発酵させて得た食酢、及び発酵原料の一部としてショウガを添加してアルコール発酵させたアルコール含有液に、ショウガを添加して酢酸発酵させて得た食酢、更にアルコール含有液に、ショウガを添加して酢酸発酵させて得た食酢を提供する。また、ショウガとして、微細化したショウガ又はショウガの搾汁液を用い、ショウガを添加することにより、食酢にショウガの保有する独特の辛味や香り等の風味並びに生理活性成分を付与し、更にこれらの食酢を他の製造方法により製造した食酢に配合する。 In order to achieve the above object, the present invention basically provides vinegar that has been fermented with ginger added as a part of the fermentation raw material. And in the vinegar which carries out the alcohol fermentation of the raw material using yeast and acetic acid-fermented the alcohol-containing liquid obtained by acetic acid bacteria, the alcohol-containing liquid fermented with alcohol by adding ginger as a part of the fermentation raw material Fermented vinegar and alcohol-containing liquid fermented with alcohol by adding ginger as part of the fermentation material, vinegar obtained by adding ginger to acetic acid fermentation, and further adding ginger to alcohol-containing liquid And vinegar obtained by acetic acid fermentation. In addition, by using ginger or ginger juice as a ginger and adding ginger, the vinegar gives flavor and physiologically active ingredients such as pungency and aroma unique to ginger, and these vinegars Is mixed with vinegar produced by other production methods.
また、食酢の製造方法として、酵母を用いて原料をアルコール発酵させ、得られたアルコール含有液を酢酸菌で酢酸発酵させてなる食酢の製造方法において、発酵原料の一部としてショウガを添加してアルコール発酵させたアルコール含有液を酢酸発酵させる食酢の製造方法、及び発酵原料の一部としてショウガを添加してアルコール発酵させたアルコール含有液に、ショウガを添加して酢酸発酵させる方法、並びにアルコール発酵させたアルコール含有液に、ショウガを添加して酢酸発酵させる方法を提供する。添加するショウガは、微細化したショウガ又はショウガの搾汁液を用い、その添加量には特に限定はなく、添加時期、目標品質などにより適宜選択すればよいが、概ね酢酸発酵前のモロミ容量当りに換算して５０％（ｗ／ｖ）以下の範囲が適当である。なお、目標品質によっては５０％（ｗ／ｖ）を超えて添加することも可能である。 In addition, as a method for producing vinegar, in a method for producing vinegar obtained by subjecting a raw material to alcohol fermentation using yeast and subjecting the obtained alcohol-containing liquid to acetic acid fermentation with acetic acid bacteria, ginger is added as a part of the fermentation raw material. A method for producing vinegar in which an alcohol-containing liquid fermented with alcohol is subjected to acetic acid fermentation, a method for adding ginger to an alcohol-containing liquid that has been subjected to alcohol fermentation by adding ginger as part of the fermentation raw material, and alcohol fermentation Provided is a method of adding ginger to an alcohol-containing liquid which has been allowed to undergo acetic acid fermentation. The ginger to be added uses ginger or ginger juice that has been refined, and the amount added is not particularly limited and may be appropriately selected depending on the addition time, target quality, etc. A range of 50% (w / v) or less in terms of conversion is appropriate. In addition, depending on target quality, it is also possible to add exceeding 50% (w / v).
本発明にかかる食酢及びその製造方法によれば、ショウガを発酵原料の一部として用いると発酵期間中にショウガの有用成分が食酢中に効果的に抽出され、ショウガの有する独特の辛味や香り等の風味及び生理活性成分が付与された新規な味覚と有用成分を有する食酢を得ることができる。即ち、本発明によらないで製造された食酢にショウガ搾汁液などを直接添加した食酢は、官能的に粗々しさを呈し、ショウガと食酢の味覚が一体化しないが、本発明によってショウガを発酵原料の一部として用いるとショウガ中の刺激成分が発酵中に変化，減少，或いは除去され、粗々しさが減少し、調和のとれたマイルドなショウガ風味の食酢を得ることができる。更に、食酢製造工程のアルコール発酵時において原料としてショウガを添加する場合は、アルコール発酵が促進され、酢酸発酵を含む全製造期間が短縮される。また、製造に際しても精密濾過膜などの特殊な設備装置は必要でなく、しかも使用途中での膜の目詰りを生じるといった危険性もなく、極めて実用性が高いという効果を発揮する。 According to the vinegar and the method for producing the same according to the present invention, when ginger is used as a part of the fermentation raw material, useful components of ginger are effectively extracted into the vinegar during the fermentation period, and the unique pungent taste and aroma of ginger, etc. A vinegar having a novel taste and a useful component to which the flavor and physiologically active components are added can be obtained. In other words, vinegar produced by adding ginger juice directly to vinegar produced not according to the present invention is sensuously rough, and the taste of ginger and vinegar does not integrate, but the present invention ferments ginger. When used as a part of the raw material, the stimulating components in ginger are changed, reduced, or removed during fermentation, the roughness is reduced, and a harmonious, mild ginger-flavored vinegar can be obtained. Furthermore, when ginger is added as a raw material at the time of alcoholic fermentation in the vinegar production process, alcoholic fermentation is promoted and the entire production period including acetic acid fermentation is shortened. In addition, special equipment such as a microfiltration membrane is not required for manufacturing, and there is no risk of clogging of the membrane during use, and the practicality is extremely high.
以下本発明にかかる食酢及びその製造方法の最良の実施形態を説明する。本発明の対象とする食酢は、酢酸発酵液を濾過した濾液、又は濾液を加熱殺菌、若しくは濾過除菌処理したもの、或いはこれらを調合した調味液、即ち醸造酢を指している。なお、合成酢は食酢に含まれるが本発明の対象外である。 BEST MODE FOR CARRYING OUT THE INVENTION The best embodiments of vinegar and the method for producing the same according to the present invention are described below. The vinegar which is the object of the present invention refers to a filtrate obtained by filtering an acetic acid fermentation broth, or a filtrate obtained by heat sterilization or filtration sterilization, or a seasoning liquid prepared by mixing these, ie, brewed vinegar. In addition, although synthetic vinegar is contained in vinegar, it is out of the scope of the present invention.
先ず本発明の第１実施形態を説明する。第１実施形態は、酵母を用いて原料をアルコール発酵させるアルコール発酵工程において、発酵原料の一部としてショウガを添加して発酵させることにより、ショウガの有用成分を効果的に抽出したアルコール含有液を得る。アルコール発酵させるための原料としての穀物，果実等には特に限定はなく、適宜の材料を選択すればよい。ショウガはショウガ科に属する植物の生根茎であり、添加に際しては、生ショウガの根茎をよく洗浄し、そのまま若しくは８０℃〜９０℃で１分〜１０分間加熱処理してから摩り下ろし器等を利用して微細化したもの、或いは圧搾機等により搾汁液として添加する。ショウガを加熱処理するのはショウガに付着している微生物を殺菌して除去し、発酵の安定化を図るためである。 First, a first embodiment of the present invention will be described. In the alcohol fermentation process in which yeast is used to ferment a raw material using yeast, the first embodiment adds an alcohol-containing liquid from which useful components of ginger are effectively extracted by adding ginger as a part of the fermentation raw material and fermenting it. obtain. There are no particular limitations on the grains, fruits, and the like as raw materials for alcohol fermentation, and an appropriate material may be selected. Ginger is a raw rhizome of a plant belonging to the family Ginger, and when adding it, the rhizome of raw ginger is washed thoroughly and heat treated at 80 ° C. to 90 ° C. for 1 minute to 10 minutes, and then a grinder is used. Then, it is added as a squeezed liquid using a pulverized one or a squeezing machine. The reason for heat treating the ginger is to sterilize and remove microorganisms adhering to the ginger and stabilize the fermentation.
このようにして調製した微細なショウガ又は搾汁液を、アルコール発酵前の原料に、そのまま添加するか、或いは７０℃〜１４０℃で１分〜３０分間（好ましくは８０℃〜１２０℃で１分〜１０分間）加熱処理した後に添加し、その後アルコール発酵をさせてアルコール含有液を得る。ショウガを加熱するのはショウガに付着している微生物を殺菌して除去し、発酵の安定化を図るためである。なお、アルコール発酵の手段、条件等は従来の食酢製造方法におけるものと同様でよい。ショウガの添加量には特に限定はなく、添加時期、目標品質などにより適宜選択すればよいが、概ね酢酸発酵前のモロミ容量当りに換算して５０％（ｗ／ｖ）以下（好ましくは２５％（ｗ／ｖ）以下）の範囲で選択すればよい。５０％（ｗ／ｖ）を超えるとショウガの辛味が強く出すぎて調味料としてのバランスが崩れるためである。なお、目標品質によっては５０％（ｗ／ｖ）を超えて添加することも可能である。 The fine ginger or squeezed juice thus prepared is added to the raw material before alcohol fermentation as it is, or at 70 to 140 ° C. for 1 to 30 minutes (preferably at 80 to 120 ° C. for 1 minute to It is added after heat treatment (10 minutes), and then alcohol fermentation is performed to obtain an alcohol-containing liquid. The reason for heating the ginger is to sterilize and remove microorganisms adhering to the ginger and stabilize the fermentation. In addition, the means, conditions, etc. of alcohol fermentation may be the same as those in the conventional vinegar production method. The amount of ginger added is not particularly limited, and may be appropriately selected depending on the addition time, target quality, etc., but is approximately 50% (w / v) or less (preferably 25%) in terms of the amount of moromi before acetic acid fermentation. (W / v) or less) may be selected. This is because when the amount exceeds 50% (w / v), the pungent taste of ginger is too strong and the balance as a seasoning is lost. In addition, depending on target quality, it is also possible to add exceeding 50% (w / v).
次に、得られたアルコール含有液に、酢酸菌を添加して酢酸発酵させて酢酸発酵液を得た後、この酢酸発酵液を濾過等の処理を施して食酢を製造する。この酢酸発酵工程は従来の食酢と同様であり、酢酸発酵の工程では新たにショウガは添加していない。この第１実施形態において、ショウガを添加しても食酢製造の第一段階である酵母によるアルコール発酵は、順調に進行することが確認された。すなわち、アルコール発酵の主役を演ずる酵母はショウガによって致命的な殺菌作用を受けず、むしろショウガの使用量を制御すれば酵母の発酵は促進されることを確認した。 Next, after acetic acid bacteria are added to the obtained alcohol-containing liquid and subjected to acetic acid fermentation to obtain an acetic acid fermented liquid, the acetic acid fermented liquid is subjected to a treatment such as filtration to produce vinegar. This acetic acid fermentation process is similar to conventional vinegar, and no ginger is newly added in the acetic acid fermentation process. In this 1st Embodiment, even if ginger was added, it was confirmed that alcoholic fermentation by the yeast which is the 1st step of vinegar manufacture advances smoothly. That is, it was confirmed that the yeast that plays the main role in alcoholic fermentation does not receive a lethal bactericidal action by ginger, but rather the yeast fermentation is promoted by controlling the amount of ginger used.
次に本発明の第２実施形態を説明する。第２実施形態では、第１実施形態で得られた原料にショウガを添加して発酵させたアルコール含有液を用いて酢酸発酵をさせる工程において、アルコール含有液に新たにショウガを添加して酢酸発酵をさせるものである。使用するショウガの前処理は、第１実施形態と同様である。なお、酢酸発酵の手段、条件等は従来の食酢製造方法におけるものと同様でよい。この第２実施形態では、アルコール発酵前の原料、及び酢酸発酵前のアルコール含有液にそれぞれの段階でショウガを添加するものであるが、その添加量は、添加時期，目標品質により調節すればよく、合算して酢酸発酵前のモロミ容量当りに換算して５０％（ｗ／ｖ）以下（好ましくは２５％（ｗ／ｖ）以下）の範囲で選択すればよい。 Next, a second embodiment of the present invention will be described. In the second embodiment, in the step of performing acetic acid fermentation using the alcohol-containing liquid fermented by adding ginger to the raw material obtained in the first embodiment, ginger is newly added to the alcohol-containing liquid to perform the acetic acid fermentation. It is what makes you. The pretreatment of ginger to be used is the same as in the first embodiment. In addition, the means, conditions, etc. of acetic acid fermentation may be the same as that in the conventional vinegar production method. In this second embodiment, ginger is added to the raw material before alcohol fermentation and the alcohol-containing liquid before acetic acid fermentation at each stage, but the addition amount may be adjusted according to the addition timing and target quality. And may be selected within a range of 50% (w / v) or less (preferably 25% (w / v) or less) in terms of the volume of moromi before acetic acid fermentation.
この第２実施形態において、ショウガを添加して得られたアルコール含有液に新たにショウガを添加しても食酢製造の第二段階である酢酸菌による酢酸発酵は、アルコール含有液中のショウガ成分或いは新たに添加したショウガが酢酸菌にダメージを与えることなく順調に進行し、食酢を製造することができることが確認された。 In this second embodiment, even if ginger is newly added to the alcohol-containing liquid obtained by adding ginger, acetic acid fermentation by acetic acid bacteria, which is the second stage of vinegar production, is the ginger component in the alcohol-containing liquid or It was confirmed that the newly added ginger proceeded smoothly without damaging the acetic acid bacteria, and vinegar could be produced.
次に本発明の第３実施形態を説明する。第３実施形態では、従来と同様に原料にショウガを添加することなく、アルコール発酵させて得られたアルコール含有液に、ショウガを添加して酢酸発酵をさせるものである。使用するショウガの前処理は、第１実施形態と同様である。なお、アルコール発酵及び酢酸発酵の手段、条件等は従来の食酢製造方法におけるものと同様でよい。この第３実施形態では、アルコール発酵によってアルコール含有液を得た段階で初めてショウガを添加して酢酸発酵を行うものであるが、その添加量は、添加時期，目標品質により調節すればよく、酢酸発酵前のモロミ容量当り５０％（ｗ／ｖ）以下（好ましくは２５％（ｗ／ｖ）以下）の範囲で選択すればよい。 Next, a third embodiment of the present invention will be described. In the third embodiment, ginger is added to an alcohol-containing liquid obtained by alcohol fermentation without adding ginger to the raw material as in the conventional case, and acetic acid fermentation is performed. The pretreatment of ginger to be used is the same as in the first embodiment. In addition, the means, conditions, etc. of alcohol fermentation and acetic acid fermentation may be the same as those in the conventional vinegar production method. In this third embodiment, ginger is added for the first time at the stage of obtaining an alcohol-containing liquid by alcohol fermentation, and acetic acid fermentation is performed. The amount added may be adjusted according to the addition timing and target quality. What is necessary is just to select in the range of 50% (w / v) or less (preferably 25% (w / v) or less) per molomi volume before fermentation.
この第３実施形態において、ショウガを添加せずに得られたアルコール含有液に新たにショウガを添加しても食酢製造の第二段階である酢酸菌による酢酸発酵は、順調に進行し、食酢を製造することができることが確認された。 In this third embodiment, acetic acid fermentation by acetic acid bacteria, which is the second stage of vinegar production, proceeds smoothly even if ginger is newly added to the alcohol-containing liquid obtained without adding ginger. It was confirmed that it could be manufactured.
更に、本発明の第４実施形態は、第１実施形態〜第３実施形態によって得られた食酢を従来方法、或いはその他の方法によって製造した食酢に所定の割合で配合したものである。 Furthermore, 4th Embodiment of this invention mix | blends the vinegar obtained by 1st Embodiment-3rd Embodiment in the predetermined ratio with the vinegar manufactured by the conventional method or the other method.
これらの第１実施形態〜第４実施形態によって得られた食酢は、発酵期間中にショウガの有用成分が食酢中に効果的に抽出され、ショウガの有する独特の辛味や香り等の風味及び生理活性成分が付与された新規な味覚と有用成分を有する食酢を得ることができる。即ち、ショウガを発酵原料の一部として製造した食酢は、ジンゲロール等のショウガの生理活性成分を含有しており、しかも、市販の食酢にショウガを直接加えた場合に感ぜられる調味料として香味的に好ましくない官能的品質が改善され、ショウガ中の刺激成分が発酵中に変化，減少，或いは除去され、粗々しさが減少し、酸味とショウガ独特の辛味との調和のとれたマイルドなショウガ風味の食酢を得ることができるという香味的改質効果がある。 In the vinegar obtained according to the first to fourth embodiments, useful components of ginger are effectively extracted into the vinegar during the fermentation period, and flavors and physiological activities such as the unique pungent taste and aroma of ginger. The vinegar which has the novel taste and useful component to which the component was provided can be obtained. That is, vinegar produced with ginger as part of the fermentation raw material contains gingerol and other physiologically active components of ginger, and as a seasoning that can be felt when ginger is added directly to commercially available vinegar. A mild ginger flavor with improved acidity, unpleasant sensation in the ginger, altered, reduced, or removed during fermentation, reduced roughness, and a harmonious combination of acidity and the unique pungent taste of ginger There is a flavor modification effect that can be obtained vinegar.
上記現象はショウガが酵母の発酵生理、即ち酵母及び／又は酢酸菌の代謝活性に影響を及ぼしていることを意味しており、ショウガを添加することによってショウガが持つ本来の香味に加えて、ショウガが酵母及び／又は酢酸菌の代謝活性に影響を及ぼすことに起因する香味成分の生成変化による食酢への改質効果をもたらすものと考えることができる。このような傾向は原料の相違によって若干程度の差はあるものの、何れの食酢でも同様な作用が得られる。 The above phenomenon means that ginger affects the fermentation physiology of yeast, that is, the metabolic activity of yeast and / or acetic acid bacteria. In addition to the original flavor of ginger by adding ginger, Can be considered to bring about a modification effect to vinegar by changing the production of flavor components resulting from affecting the metabolic activity of yeast and / or acetic acid bacteria. Although such a tendency has a slight difference depending on the difference in raw materials, the same action can be obtained with any vinegar.
以下に本発明にかかる食酢及びその製造方法の実施例及び従来例並びに比較例を説明する。なお、本発明はこれら実施例の記載内容に限定されるものではない。 The Example of the vinegar concerning this invention and its manufacturing method, a prior art example, and a comparative example are demonstrated below. In addition, this invention is not limited to the content of description of these Examples.
米，米麹，水，酵母培養液及びショウガ搾汁液（添加量：アルコール発酵前のモロミ容量当り２．７％（ｗ／ｖ））からなるモロミを１５℃で１２日間アルコール発酵させ、アルコール濃度約２０％（ｖ／ｖ）のアルコール含有液を得た。次いで、アルコール含有液を濾過除菌し、水で４．３倍に希釈し、その１１０ｍｌに前培養した酢酸菌を２ｍｌ加えて、２８℃で１９日間静置して酢酸発酵させて酢酸発酵液を得て、この酢酸発酵液を濾過して食酢とした。この場合、酢酸発酵前のモロミ容量当たりに換算したショウガ添加量は０．６％（ｗ／ｖ）となる計算である。 Moromi consisting of rice, rice bran, water, yeast culture liquid and ginger juice (addition amount: 2.7% (w / v) per moromi volume before alcohol fermentation) is subjected to alcohol fermentation at 15 ° C. for 12 days, and the alcohol concentration About 20% (v / v) alcohol-containing liquid was obtained. Next, the alcohol-containing liquid was sterilized by filtration, diluted 4.3 times with water, 2 ml of pre-cultured acetic acid bacteria was added to 110 ml, and the mixture was allowed to stand at 28 ° C. for 19 days for fermentation with acetic acid. The acetic acid fermentation broth was filtered to obtain vinegar. In this case, the amount of ginger added converted per molomi volume before acetic acid fermentation is calculated to be 0.6% (w / v).
［従来例１］
アルコール発酵前の原料にショウガを添加しなかった以外は、実施例１と同一原料を同一条件でそれぞれアルコール発酵及び酢酸発酵を行って、酢酸発酵液を得て、この酢酸発酵液を濾過して食酢とした。酢酸発酵１９日後の実施例１及び従来例１の分析結果を表１に示す。なお、実施例１のアルコール発酵期間は従来例１に比べて約２０％短縮することができた。一方、酢酸発酵期間については実施例１と従来例１との間に大差はなかった。
[Conventional example 1]
Except that ginger was not added to the raw material before alcohol fermentation, the same raw material as in Example 1 was subjected to alcohol fermentation and acetic acid fermentation under the same conditions to obtain an acetic acid fermentation broth, and this acetic acid fermentation broth was filtered. Vinegar was used. Table 1 shows the analysis results of Example 1 and Conventional Example 1 after 19 days from acetic acid fermentation. In addition, compared with the prior art example 1, the alcohol fermentation period of Example 1 was able to be shortened by about 20%. On the other hand, there was no big difference between Example 1 and Conventional Example 1 for the acetic acid fermentation period.
表１によれば、酢酸発酵１９日時点の酢酸としての総酸量は実施例１が４．１ｇ／１００ｍｌ、従来例１が４．０ｇ／１００ｍｌと同等であった。ショウガの代表的な生理活性成分であるジンゲロール濃度は実施例１が２ｐｐｍであり、ショウガの有する独特の辛味や香り等の風味及び生理活性成分が付与されていることが判る。一方従来例１には当然ながら、ジンゲロールは含有されていない。この実施例１の食酢を官能検査したところ、酢酸の香りとともにほのかなショウガの香りをバランスよく呈していた。食味は実施例１と従来例１との間に殆んど差はなく好ましいものであった。 According to Table 1, the total acid amount as acetic acid on the 19th day of acetic acid fermentation was equivalent to 4.1 g / 100 ml in Example 1 and 4.0 g / 100 ml in Conventional Example 1. The concentration of gingerol, which is a typical bioactive component of ginger, is 2 ppm in Example 1, and it can be seen that flavors such as pungency and aroma unique to ginger and bioactive components are imparted. On the other hand, the conventional example 1 naturally does not contain gingerol. When the vinegar of Example 1 was subjected to a sensory test, the scent of acetic acid and a faint ginger scent were exhibited in a well-balanced manner. The taste was favorable with little difference between Example 1 and Conventional Example 1.
米，米麹，水，酵母培養液及びショウガ搾汁液（添加量：アルコール発酵前のモロミ容量当り１０．８％（ｗ／ｖ））からなるモロミを１５℃で１２日間アルコール発酵させ、アルコール濃度約２０％（ｖ／ｖ）のアルコール含有液を得た。次いで、このアルコール含有液を濾過除菌し、水で４倍に希釈し、その１００ｍｌにショウガ搾汁液５ｇと前培養した酢酸菌を５ｍｌ加えて、３０℃で１３日間静置して酢酸発酵させて酢酸発酵液を得て、この酢酸発酵液を濾過して食酢とした。この場合、酢酸発酵前のモロミ容量当たりに換算したショウガ添加量は合計７．２％（ｗ／ｖ）となる計算である。 Moromi consisting of rice, rice bran, water, yeast culture solution and ginger juice (addition amount: 10.8% (w / v) per moromi volume before alcohol fermentation) is fermented with alcohol at 15 ° C for 12 days, and the alcohol concentration About 20% (v / v) alcohol-containing liquid was obtained. Next, the alcohol-containing liquid was sterilized by filtration, diluted 4 times with water, 5 g of ginger juice and 5 ml of pre-cultured acetic acid bacteria were added to 100 ml, and left at 30 ° C. for 13 days for acetic acid fermentation. Acetic acid fermentation broth was obtained, and this acetic acid fermentation broth was filtered to obtain vinegar. In this case, the amount of ginger added converted per molomi volume before acetic acid fermentation is calculated to be 7.2% (w / v) in total.
［従来例２］
アルコール発酵前の原料及び酢酸発酵前のアルコール含有液にショウガを添加しなかった以外は、実施例２と同一原料を同一条件でそれぞれアルコール発酵及び酢酸発酵を行って、酢酸発酵液を得て、この酢酸発酵液を濾過して食酢とした。実施例２及び従来例２の酢酸発酵１３日後の分析結果を表２に示す。なお、実施例２のアルコール発酵期間は従来例２に比べて約２０％短縮することができた。一方、酢酸発酵期間については実施例２と従来例２との間に大差はなかった。
[Conventional example 2]
Except that the ginger was not added to the raw material before alcohol fermentation and the alcohol-containing liquid before acetic acid fermentation, the same raw material as in Example 2 was subjected to alcohol fermentation and acetic acid fermentation under the same conditions to obtain an acetic acid fermentation broth, This acetic acid fermentation broth was filtered to obtain vinegar. Table 2 shows the analysis results of Example 2 and Conventional Example 2 after 13 days of acetic acid fermentation. In addition, the alcohol fermentation period of Example 2 was able to be shortened about 20% compared with the prior art example 2. On the other hand, there was no great difference between Example 2 and Conventional Example 2 for the acetic acid fermentation period.
［比較例１］
従来例２の食酢に、ジンゲロール濃度が２４ｐｐｍになるようにショウガ搾汁液を添加して調製し、比較例１とした。
[Comparative Example 1]
Comparative Example 1 was prepared by adding ginger juice to the vinegar of Conventional Example 2 so that the gingerol concentration was 24 ppm.
表２によれば、酢酸発酵１３日時点の酢酸としての総酸量は、実施例２及び従来例２ともに４．１ｇ／１００ｍｌであった。ショウガの生理活性成分である食酢中のジンゲロール濃度は、実施例２が２４ｐｐｍであり、ショウガの有する独特の辛味や香り等の風味及び生理活性成分が付与されていることが判る。一方従来例２には当然ながら、ジンゲロールは含有されていない。この実施例２の食酢を官能検査したところ、酢酸の香りとともにショウガの香りをバランスよく呈し、食味的にはやや辛味様の味を呈していたが、総合的には酸味とショウガ独特の辛味とのバランスがよく好ましいものであった。また、比較例１の食酢を官能検査で実施例２と比較したところ、実施例２の方が比較例１に比べてマイルドな熟成感があり、好ましい食味であった。 According to Table 2, the total acid amount as acetic acid on the 13th day of acetic acid fermentation was 4.1 g / 100 ml for both Example 2 and Conventional Example 2. The concentration of gingerol in vinegar, which is a physiologically active ingredient of ginger, is 24 ppm in Example 2, and it is understood that flavors such as pungency and aroma unique to ginger and physiologically active ingredients are imparted. On the other hand, the conventional example 2 naturally does not contain gingerol. When the sensory inspection of the vinegar of Example 2 was carried out, the scent of ginger was well balanced with the scent of acetic acid, and the taste was somewhat pungent, but overall, the sourness and pungency unique to ginger The balance was favorable. Moreover, when the vinegar of the comparative example 1 was compared with Example 2 by the sensory test, the direction of Example 2 had a mild ripening feeling compared with the comparative example 1, and was a preferable taste.
市販の清酒３０ｍｌ，ＹＰＤ液３０ｍｌ（酵母エキス１％，ペプトン２％，グルコース２％からなる液），水１５ｍｌ，９０℃で１０分間加熱処理したショウガ搾汁液５ｇ（添加量：酢酸発酵前のモロミ容量当り５％（ｗ／ｖ））及び前培養した酢酸培養液２０ｍｌを混合し、３０℃で１２日間静置発酵させて、酢酸発酵液を得て、この酢酸発酵液を濾過して食酢とした（実施例３−１）。水を添加することなく、ショウガ搾汁液２０ｇ（添加量：酢酸発酵前のモロミ容量当り２０％（ｗ／ｖ））とした以外は実施例３−１と同一の原料を使用して同一の処理を行って食酢を得た（実施例３−２）。 30 ml of commercially available sake, 30 ml of YPD solution (1% yeast extract, 2% peptone, 2% glucose), 15 ml of water, 5 g of ginger juice heated at 90 ° C. for 10 minutes (addition amount: moromi before acetic acid fermentation) 5% (w / v) per volume) and 20 ml of a pre-cultured acetic acid culture solution are mixed and statically fermented at 30 ° C. for 12 days to obtain an acetic acid fermentation broth. (Example 3-1). The same treatment using the same raw material as Example 3-1 except that 20 g of ginger juice was added without adding water (addition amount: 20% (w / v) per molomi volume before acetic acid fermentation). To obtain vinegar (Example 3-2).
［従来例３］
水を２０ｍｌとし、ショウガ搾汁液を添加しなかった以外は実施例３−１と同一の原料を同一条件で酢酸発酵を行って、酢酸発酵液を得て、この酢酸発酵液を濾過して食酢とした。実施例３及び従来例３の原料の配合割合を表３に、酢酸発酵１２日後の分析結果を表４に示す。なお、酢酸発酵に要する期間は、実施例３と従来例３との間に大差はなかった。
[Conventional Example 3]
Acetic acid fermentation was carried out under the same conditions as in Example 3-1, except that the amount of water was 20 ml and the ginger juice was not added to obtain an acetic acid fermentation broth. It was. Table 3 shows the mixing ratio of the raw materials of Example 3 and Conventional Example 3, and Table 4 shows the analysis results after 12 days of acetic acid fermentation. In addition, the period required for acetic acid fermentation was not significantly different between Example 3 and Conventional Example 3.
［比較例２］
従来例３の食酢に、ジンゲロール濃度が４６ｐｐｍになるようにショウガ搾汁液を添加して調製し、比較例２とした。
[Comparative Example 2]
Comparative Example 2 was prepared by adding ginger juice to the vinegar of Conventional Example 3 so that the gingerol concentration was 46 ppm.
表４によれば、酢酸発酵１２日時点の酢酸としての総酸量は、実施例３−１が４．０ｇ／１００ｍｌ，実施例３−２が４．１ｇ／１００ｍｌ，従来例３が４．０ｇ／１００ｍｌであり、ショウガ添加の有無とその添加量によって顕著な差は認められなかった。ショウガの生理活性成分である食酢中のジンゲロール濃度は、実施例３−１が１５ｐｐｍ、実施例３−２が４６ｐｐｍであり、ショウガの有する独特の辛味や香り等の風味及び生理活性成分が付与されていることが判る。一方従来例３には当然ながら、ジンゲロールは含有されていない。この実施例３−１，実施例３−２の食酢を官能検査したところ、いずれの場合もショウガの香味が感じられたが、特に実施例３−２の場合はショウガ独特の香味が比較的強く感じられた。食味品質は、実施例３−１，実施例３−２ともに、従来例３と同等の好ましいものであった。また、比較例２の食酢を官能検査で実施例３−２と比較したところ、比較例２の食酢が官能的に粗々しかったのに対して、実施例３−２の食酢は酸味とショウガ独特の辛味とのバランスがよく、マイルドな熟成感が感じられた。 According to Table 4, the total acid amount as acetic acid on the 12th day of acetic acid fermentation was 4.0 g / 100 ml in Example 3-1, 4.1 g / 100 ml in Example 3-2, and 4. g in Conventional Example 3. The difference was 0 g / 100 ml, and no significant difference was observed depending on whether or not ginger was added. The concentration of gingerol in vinegar, which is a physiologically active ingredient of ginger, is 15 ppm in Example 3-1 and 46 ppm in Example 3-2, and is given flavor and physiologically active ingredients such as pungency and aroma unique to ginger. You can see that On the other hand, the conventional example 3 naturally does not contain gingerol. When the vinegar of Example 3-1 and Example 3-2 was subjected to a sensory test, the flavor of ginger was felt in any case, but in particular, the flavor unique to ginger was relatively strong in Example 3-2. I felt it. The taste quality was the same as that of Conventional Example 3 in both Examples 3-1 and 3-2. Moreover, when the vinegar of the comparative example 2 was compared with Example 3-2 by the sensory test, the vinegar of the comparative example 2 was functionally rough, whereas the vinegar of the example 3-2 was sour and ginger. The balance with the unique pungent taste was good, and a mild aging feeling was felt.
ショウガを添加しない原料をアルコール発酵させて得た１５％（ｖ／ｖ）のアルコール含有液３０ｍｌ，ＹＰＤ液３０ｍｌ（酵母エキス１％，ペプトン２％，グルコース２％からなる液），水２５ｍｌ、９０℃で３分間加熱処理した後、微細化処理したショウガ５ｇ（添加量：酢酸発酵前のモロミ容量当り５％（ｗ／ｖ））及び前培養した酢酸菌１０ｍｌを混合し、３０℃で２０日間静置発酵させて、酢酸発酵液を得て、この酢酸発酵液を濾過して食酢とした（実施例４−１）。水を２０ｍｌ、ショウガ１０ｇ（添加量：酢酸発酵前のモロミ容量当り１０％（ｗ／ｖ））とした以外は実施例４−１と同一の原料を使用して同一の処理を行って食酢を得た（実施例４−２）。 30% 15% (v / v) alcohol-containing liquid obtained by alcohol fermentation of the raw material without ginger added, 30 ml YPD liquid (liquid consisting of 1% yeast extract, 2% peptone, 2% glucose), 25 ml water, 90 After 5 minutes of heat treatment at 5 ° C., 5 g of ginger refined (addition amount: 5% (w / v) per volume of moromi before acetic acid fermentation) and 10 ml of pre-cultured acetic acid bacteria were mixed at 30 ° C. for 20 days. It was made to stand still, the acetic acid fermentation liquid was obtained, and this acetic acid fermentation liquid was filtered and it was set as the vinegar (Example 4-1). Except for 20 ml of water and 10 g of ginger (addition amount: 10% (w / v) per molomi volume before acetic acid fermentation), the same raw material was used as in Example 4-1, and vinegar was obtained. Obtained (Example 4-2).
［従来例４］
水を３０ｍｌとし、ショウガを添加しなかった以外は実施例４−１と同一の原料を同一条件で酢酸発酵を行って、酢酸発酵液を得て、この酢酸発酵液を濾過して食酢とした。実施例４及び従来例４の原料の配合割合を表５に、酢酸発酵２０日後の分析結果を表６に示す。なお、酢酸発酵に要する期間は、実施例４と従来例４との間に大差は認められなかった。
[Conventional example 4]
Acetic acid fermentation was performed under the same conditions as in Example 4-1, except that water was 30 ml and ginger was not added, to obtain an acetic acid fermentation broth, and this acetic acid fermentation broth was filtered to obtain vinegar. . Table 5 shows the mixing ratio of the raw materials of Example 4 and Conventional Example 4, and Table 6 shows the analysis results after 20 days of acetic acid fermentation. In addition, the period required for acetic acid fermentation did not recognize a large difference between Example 4 and Conventional Example 4.
表６によれば、酢酸発酵２０日時点の酢酸としての総酸量は、実施例４−１が４．０ｇ／１００ｍｌ、実施例４−２が４．１ｇ／１００ｍｌ、従来例４が４．１ｇ／１００ｍｌであり、ショウガ添加の有無とその添加量によって顕著な差は認められなかった。ショウガの生理活性成分である食酢中のジンゲロール濃度は、実施例４−１が１７ｐｐｍ、実施例４−２が３２ｐｐｍであり、ショウガの有する独特の辛味や香り等の風味及び生理活性成分が付与されていることが判る。一方従来例４には当然ながら、ジンゲロールは含有されていない。この実施例４−１，実施例４−２の食酢を官能検査したところ、いずれの場合もショウガの香味が感じられたが、特に実施例４−２の場合はショウガ独特の香味が比較的強く感じられた。食味品質は、実施例４−１，実施例４−２ともに、従来例４と同等の好ましいものであった。 According to Table 6, the total acid amount as acetic acid on the 20th day of acetic acid fermentation is 4.0 g / 100 ml in Example 4-1, 4.1 g / 100 ml in Example 4-2, and 4. g in Conventional Example 4. The difference was 1 g / 100 ml, and no significant difference was observed depending on whether or not ginger was added. The concentration of gingerol in vinegar, which is a physiologically active ingredient of ginger, is 17 ppm in Example 4-1, and 32 ppm in Example 4-2, and is imparted with flavor and physiologically active ingredients such as pungency and aroma unique to ginger. You can see that On the other hand, the conventional example 4 naturally does not contain gingerol. When the vinegar of Example 4-1 and Example 4-2 was subjected to a sensory test, the flavor of ginger was felt in any case, but in particular in the case of Example 4-2, the flavor unique to ginger was relatively strong. I felt it. The taste quality was the same as that of Conventional Example 4 in both Examples 4-1 and 4-2.
グレープ果汁にショウガ搾汁液及び酵母培養液を加えて２８℃で発酵させ、アルコール濃度９．８％（ｖ／ｖ）のアルコール含有液を得た。この場合のショウガ添加量はアルコール発酵前のモロミ容量当たり７％（ｗ／ｖ）である。次いで、このアルコール含有液を遠心分離（７０００ｒｐｍ、１０分）した後、上澄部を０．４５μｍのフィルターで除菌し、その濾液７０ｍｌに前培養した酢酸菌液を７ｍｌ加え、２８℃で２０日間静置して酢酸発酵させて、酢酸発酵液を得て、この酢酸発酵液を濾過して食酢とした。この場合、酢酸発酵前のモロミ容量当たりに換算したショウガ添加量は６．４％（ｗ／ｖ）となる。 Ginger juice and yeast culture solution were added to grape juice and fermented at 28 ° C. to obtain an alcohol-containing solution having an alcohol concentration of 9.8% (v / v). The amount of ginger added in this case is 7% (w / v) per molomi volume before alcohol fermentation. Next, this alcohol-containing solution was centrifuged (7000 rpm, 10 minutes), and the supernatant was sterilized with a 0.45 μm filter. 7 ml of pre-cultured acetic acid bacteria solution was added to 70 ml of the filtrate, and 20 ° C. at 20 ° C. The mixture was allowed to stand for days and subjected to acetic acid fermentation to obtain an acetic acid fermentation broth, which was filtered to obtain vinegar. In this case, the added amount of ginger converted to per moromi volume before acetic acid fermentation is 6.4% (w / v).
［従来例５］
アルコール発酵前の原料にショウガ搾汁液を添加しなかった以外は、実施例５と同一原料を同一条件でそれぞれアルコール発酵及び酢酸発酵を行って、酢酸発酵液を得て、この酢酸発酵液を濾過して食酢とした。実施例５及び従来例５の酢酸発酵２０日後の分析結果を表７に示す。なお、実施例５のアルコール発酵期間は従来例５に比べて約３０％短縮することができた。一方、酢酸発酵期間については実施例５と従来例５との間に大差は認められなかった。
[Conventional Example 5]
Except that the ginger juice was not added to the raw material before alcohol fermentation, the same raw material as in Example 5 was subjected to alcohol fermentation and acetic acid fermentation under the same conditions to obtain an acetic acid fermentation broth, and this acetic acid fermentation broth was filtered. And made vinegar. Table 7 shows the analysis results of Example 5 and Conventional Example 5 after 20 days of acetic acid fermentation. In addition, the alcohol fermentation period of Example 5 was able to be shortened about 30% compared with the prior art example 5. On the other hand, there was no great difference between Example 5 and Conventional Example 5 for the acetic acid fermentation period.
表７によれば、酢酸発酵２０日時点の酢酸としての総酸量は、実施例５が６．４ｇ／１００ｍｌ、従来例５が４．０ｇ／１００ｍｌであった。ショウガの生理活性成分である食酢中のジンゲロール濃度は、実施例５が１９ｐｐｍであり、ショウガの有する独特の辛味や香り等の風味及び生理活性成分が付与されていることが判る。一方従来例５には当然ながら、ジンゲロールは含有されていない。この実施例５の食酢を官能検査したところ、ほのかなショウガの香りがあり、官能的に好ましいものであった。また、その香味の強度は、酢酸発酵に供する前よりやや減少し、官能的にマイルドなショウガの香味を呈していた。食味品質は、実施例５は従来例５と同等の好ましいものであった。 According to Table 7, the total acid amount as acetic acid on the 20th day of acetic acid fermentation was 6.4 g / 100 ml in Example 5 and 4.0 g / 100 ml in Conventional Example 5. The gingerol concentration in vinegar, which is a physiologically active ingredient of ginger, is 19 ppm in Example 5, and it is understood that flavors such as pungency and aroma unique to ginger and physiologically active ingredients are imparted. On the other hand, the conventional example 5 naturally does not contain gingerol. When the vinegar of Example 5 was subjected to a sensory test, it had a faint ginger fragrance and was sensory preferred. Moreover, the intensity of the flavor was slightly reduced from that before being subjected to acetic acid fermentation, and exhibited a sensual and mild ginger flavor. As for taste quality, Example 5 was as preferable as Conventional Example 5.
ショウガを添加しない原料をアルコール発酵させて得た１５％（ｖ／ｖ）のアルコール含有液１２０ｍｌ，市販の食酢１８０ｍｌ，水１１５ｍｌ，１２０℃で１０分間加熱処理したショウガ搾汁液５ｇ及び前培養した酢酸菌液３０ｍｌを混合し、３０℃で２０日間静置して酢酸発酵させて、酢酸発酵液を得て、この酢酸発酵液を濾過して食酢とした。この場合、酢酸発酵前のモロミ容量当たりに換算したショウガ添加量は１．４％（ｗ／ｖ）となる。 120% 15% (v / v) alcohol-containing liquid obtained by alcohol fermentation of the raw material to which no ginger was added, 180 ml of commercial vinegar, 115 ml of water, 5 g of ginger juice heated at 120 ° C. for 10 minutes, and pre-cultured acetic acid 30 ml of the bacterial solution was mixed, allowed to stand at 30 ° C. for 20 days, and subjected to acetic acid fermentation to obtain an acetic acid fermentation broth. The acetic acid fermentation broth was filtered to obtain vinegar. In this case, the added amount of ginger converted per molomi volume before acetic acid fermentation is 1.4% (w / v).
［従来例６］
水を１２０ｍｌとし、ショウガ搾汁液を添加しなかった以外は実施例６と同一の原料を同一条件で酢酸発酵を行って、酢酸発酵液を得て、この酢酸発酵液を濾過して食酢とした。実施例６及び従来例６の原料の配合割合を表８に、酢酸発酵２０日後の分析結果を表９に示す。なお、酢酸発酵に要する期間は、実施例６と従来例６との間に大差は認められなかった。
[Conventional Example 6]
120 ml of water was used and acetic acid fermentation was carried out under the same conditions as in Example 6 except that no ginger juice was added, to obtain an acetic acid fermentation broth, and this acetic acid fermentation broth was filtered to obtain vinegar. . Table 8 shows the mixing ratio of the raw materials of Example 6 and Conventional Example 6, and Table 9 shows the analysis results after 20 days of acetic acid fermentation. In addition, the period required for acetic acid fermentation did not recognize a large difference between Example 6 and Conventional Example 6.
表９によれば、酢酸発酵２０日時点の酢酸としての総酸量は、実施例６、従来例６ともに４．３ｇ／１００ｍｌであり、ショウガ添加の有無によって顕著な差は認められなかった。ショウガの生理活性成分である食酢中のジンゲロール濃度は、実施例６が４ｐｐｍであり、ショウガの有する独特の辛味や香り等の風味及び生理活性成分が付与されていることが判る。一方従来例６には当然ながら、ジンゲロールは含有されていない。この実施例６の食酢を官能検査したところ、ほのかなショウガの香りがあり、官能的に好ましいものであった。 According to Table 9, the total acid amount as acetic acid on the 20th day of acetic acid fermentation was 4.3 g / 100 ml in both Example 6 and Conventional Example 6, and no significant difference was observed depending on the presence or absence of ginger addition. The gingerol concentration in vinegar, which is a physiologically active ingredient of ginger, is 4 ppm in Example 6, and it can be seen that flavors such as pungency and aroma unique to ginger and physiologically active ingredients are imparted. On the other hand, naturally, the conventional example 6 does not contain gingerol. When the vinegar of Example 6 was subjected to a sensory test, it had a faint ginger fragrance and was sensory preferred.
上記したように、本発明にかかる食酢及びその製造方法によれば、ショウガに含まれるジンゲロールなどの有用な生理活性成分を効率的に食酢中に移行、含有させることができ、結果的にジンゲロールなどを有する生理活性に基づく保健的機能の付与された新規な食酢の提供が可能となる。加えて、抽出されたショウガ成分が発酵の過程で物理的、化学的熟成作用を受けて官能的に、酸味とショウガ独特の辛味とのバランス、及び酢酸の香りとショウガの香りとのバランスがよく、調和のとれたほのかなショウガ風味の改質された食酢の提供が可能となる。また、特に、アルコール発酵時にショウガを添加する場合は、アルコール発酵が促進され、酢酸発酵を含む全製造期間が短縮されるという実用的メリットもある。 As described above, according to the vinegar and the method for producing the same according to the present invention, useful physiologically active components such as gingerol contained in ginger can be efficiently transferred and contained in vinegar, resulting in gingerol and the like. It is possible to provide a novel vinegar to which a health function based on physiological activity having the above is added. In addition, the extracted ginger components are subjected to physical and chemical aging during the fermentation process, and the balance between the sourness and the pungency unique to ginger and the balance between acetic acid and ginger are good. It is possible to provide a vinegar with a harmonious and subtle ginger flavor. In particular, when ginger is added at the time of alcohol fermentation, there is also a practical merit that alcohol fermentation is promoted and the entire production period including acetic acid fermentation is shortened.
以上詳細に説明したように、本発明によればショウガの有している多様な生理活性成分を最大限活用することで食酢にショウガの有する独特の香味を官能的に調和した形で付与できるとともに、優れた保健的機能性を付与でき、ショウガの有する独特の辛味や香り等の風味と生理活性成分を含有する食酢を得ることができる。本発明は米を原料とする米酢などの穀物酢、ブドウを原料とするブドウ酢などの果実酢をはじめアルコール酢、粕酢などすべての食酢の製造に利用できる。また、これらの醸造酢を本発明によらないで製造した食酢と混合した食酢にも利用できる。 As described above in detail, according to the present invention, the unique flavor of ginger can be imparted to vinegar in a sensuously harmonious manner by making maximum use of various physiologically active ingredients of ginger. Thus, it is possible to provide vinegar that can impart excellent health functionalities and contains flavors such as pungency and aroma unique to ginger and physiologically active ingredients. INDUSTRIAL APPLICABILITY The present invention can be used for the production of all food vinegars such as grain vinegar such as rice vinegar made from rice, fruit vinegar such as grape vinegar made from grapes, alcohol vinegar and straw vinegar. Moreover, it can utilize also for the vinegar which mixed these brewed vinegar with the vinegar manufactured not according to this invention.
Claims (10)
発酵原料の一部としてショウガを添加してアルコール発酵させたアルコール含有液を酢酸発酵させて得たことを特徴とする食酢。 In vinegar obtained by subjecting the raw material to alcohol fermentation using yeast and subjecting the resulting alcohol-containing liquid to acetic acid fermentation with acetic acid bacteria,
Vinegar obtained by acetic acid fermentation of an alcohol-containing liquid obtained by adding ginger as part of a fermentation raw material and subjecting it to alcohol fermentation.
発酵原料の一部としてショウガを添加してアルコール発酵させたアルコール含有液に、ショウガを添加して酢酸発酵させて得たことを特徴とする食酢。 In vinegar obtained by subjecting the raw material to alcohol fermentation using yeast and subjecting the resulting alcohol-containing liquid to acetic acid fermentation with acetic acid bacteria,
A vinegar obtained by adding ginger to an alcohol-containing liquid obtained by adding ginger as part of a fermentation raw material and subjecting it to alcohol fermentation.
アルコール含有液に、ショウガを添加して酢酸発酵させて得たことを特徴とする食酢。 In vinegar obtained by subjecting the raw material to alcohol fermentation using yeast and subjecting the resulting alcohol-containing liquid to acetic acid fermentation with acetic acid bacteria,
A vinegar obtained by adding ginger to an alcohol-containing liquid and subjecting it to acetic acid fermentation.
発酵原料の一部としてショウガを添加してアルコール発酵させたアルコール含有液を酢酸発酵させることを特徴とする食酢の製造方法。 In the method for producing vinegar, the raw material is subjected to alcoholic fermentation using yeast, and the resulting alcohol-containing liquid is subjected to acetic acid fermentation with acetic acid bacteria.
A method for producing vinegar, comprising subjecting an alcohol-containing liquid obtained by adding ginger as a part of a fermentation raw material and subjecting it to alcohol fermentation to acetic acid fermentation.
発酵原料の一部としてショウガを添加してアルコール発酵させたアルコール含有液に、ショウガを添加して酢酸発酵させることを特徴とする食酢の製造方法。 In the method for producing vinegar, the raw material is subjected to alcoholic fermentation using yeast, and the resulting alcohol-containing liquid is subjected to acetic acid fermentation with acetic acid bacteria.
A method for producing vinegar, characterized by adding ginger to an alcohol-containing liquid obtained by adding ginger as part of a fermentation raw material and subjecting it to alcoholic fermentation.
アルコール発酵させたアルコール含有液に、ショウガを添加して酢酸発酵させることを特徴とする食酢の製造方法。 In the method for producing vinegar, the raw material is subjected to alcoholic fermentation using yeast, and the resulting alcohol-containing liquid is subjected to acetic acid fermentation with acetic acid bacteria.
A method for producing vinegar, characterized by adding ginger to an alcohol-containing liquid fermented with alcohol and subjecting it to acetic acid fermentation.
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| JP2010068764A (en) * | 2008-09-19 | 2010-04-02 | Uha Mikakuto Co Ltd | Ginger vinegar and method for producing the same |
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| KR101318646B1 (en) * | 2011-05-25 | 2013-10-16 | 농업회사법인 서산생강클러스터사업단(주) | Vinegar including ginger and method thereof |
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| KR20220046230A (en) * | 2020-10-07 | 2022-04-14 | 안동종가문화원 주식회사 농업회사법인 | Ginger vinegar, and manufacturing method thereof |
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| JP2010068764A (en) * | 2008-09-19 | 2010-04-02 | Uha Mikakuto Co Ltd | Ginger vinegar and method for producing the same |
| JP4720885B2 (en) * | 2008-09-19 | 2011-07-13 | ユーハ味覚糖株式会社 | Ginger vinegar and method for producing the same |
| KR101208443B1 (en) * | 2010-08-10 | 2012-12-05 | 임정애 | Tumeric vinegar |
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| KR102311050B1 (en) * | 2019-07-01 | 2021-10-07 | 김한규 | Wine vinegar using apple and ginger and its preparation method |
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