JP2010227055A - Method for producing vinegar having excellent flavor, vinegar produced by the same and vinegar-containing food and drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing vinegar having excellent flavor and a vinegar-containing food and drink. <P>SOLUTION: The method for producing vinegar having excellent flavor and a vinegar-containing food and drink includes addition of a fermented product of saccharified solution of rice bran with bacteria of the genus Lactobacillus. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing vinegar with excellent flavor. Moreover, this invention relates to the vinegar and the vinegar containing food / beverage products which were excellent in the flavor manufactured by the said method.

  Vinegar is a basic seasoning used for cooking various ingredients, and is an essential ingredient for the production of various foods and drinks. In recent years, as consumers become more health-conscious, not only food cooked with vinegar but also drinking vinegar as it is or diluted, and beverages containing vinegar are gaining support. However, since vinegar has strong irritation, its use in various cooking and use in various foods and drinks is limited. For this reason, there is a need for a savory vinegar with excellent flavor that can be used in a wider range of applications. Yes.

Conventionally, development of a method for producing a savory vinegar has been promoted.
For example, a method of adding an aged tea material obtained by mixing tea materials, alcoholic beverages and acid fermented milk to vinegar (Patent Document 1), a method of using shochu as a raw material (Patent Document 2), vinegar concentration A method of adding a product (Patent Document 3) is disclosed. However, so far no vinegar having sufficient flavor to be applicable to a wide range of uses has been developed.

  On the other hand, for fermentation broth obtained by cultivating Lactobacillus bacteria with a saccharified solution obtained by saccharification of rice bran, a fermented product obtained by lactic acid fermentation of a supernatant obtained by liquefying rice bran liquefaction (Patent Document 4), a method of inoculating and fermenting lactic acid bacteria containing Lactobacillus bacteria to rice bran saccharified liquid as a part of the production stage of fermentation broth using rice bran as a raw material (Patent Document 5), etc. Yes. In addition, a saccharified solution obtained by adding glutamic acid to rice bran saccharified solution to increase the amount of glutamic acid, or a saccharified solution obtained by liquefying and saccharifying rice under conditions where the glutamic acid content is enriched. Methods for producing a fermentation broth containing a significant amount of γ-aminobutyric acid by inoculating a specific strain of brevis (Lactobacillus brevis) are disclosed (Patent Documents 6 and 7).

The Lactobacillus bacterium used in the above method is mainly Lactobacillus brevis, and other than that, Lactobacillus acidophilus is known, but Lactobacillus acidophilus is known. Plantarum (Lactobacillus plantarum) and Lactobacillus buchneri (Lactobacillus buchneri) are not known.
It is not known to inoculate and ferment Lactobacillus bacteria in a medium containing rice bran saccharified solution and bran.

  In addition, regarding the use of fermented liquor obtained by culturing rice bran saccharified liquor with Lactobacillus spp. For vinegar, fermented liquor of the obtained Lactobacillus spp. A method for producing vinegar containing acetic acid fermentation and containing a significant amount of γ-aminobutyric acid is disclosed (Patent Document 7).

  However, inoculating Lactobacillus bacteria into rice bran saccharified liquid, adding the cultured fermented product directly to the vinegar koji and acetic acid fermentation, or vinegar produced by adding the Lactobacillus bacterial fermented product to the vinegar The manufacturing method is not known.

Japanese Patent Laid-Open No. 2003-24042 JP 2003-235538 A JP 2007-190019 A JP-A-60-94057 JP-A-10-127252 JP 2005-65691 A JP 2005-13146 A

  An object of this invention is to provide the method of manufacturing the vinegar which improved the flavor, and the vinegar containing the vinegar excellent in the flavor manufactured by the said method, and the vinegar containing food / beverage products excellent in the flavor.

  The present inventors paid attention to a fermented product having a complex flavor as a method for improving the flavor of vinegar. In addition, since it is used for food, in consideration of the safety of microorganisms to be used, attention was paid to lactic acid bacteria, particularly fermented products of Lactobacillus bacteria. And various fermentation conditions were examined using the Lactobacillus genus bacteria, and the method of improving the flavor of vinegar using the fermented material obtained by culture | cultivating the Lactobacillus bacterium was examined.

  As a result, inoculated with Lactobacillus bacteria in a medium containing saccharified rice bran as an essential ingredient, and the fermentation liquid obtained by culturing is added to vinegar koji and fermented with acetic acid to significantly improve the flavor of vinegar I found out that I can make it. Moreover, it discovered that the same effect was acquired also by adding the said fermentation liquid directly to vinegar without passing through the process of acetic acid fermentation.

  Furthermore, when fermenting Lactobacillus genus bacteria, it discovered that the fermented liquor which has sufficient flavor can be manufactured by culturing using only rice bran saccharified liquid. Further, it was found that the taste of vinegar obtained can be further improved by adding bran to the rice bran saccharified solution medium.

  In addition, among Lactobacillus bacteria, it has been found that when Lactobacillus buchneri or Lactobacillus plantarum is used, vinegar with particularly good flavor can be produced.

Furthermore, it discovered that the flavor of food / beverage products could be improved by mix | blending the vinegar manufactured by said method with various food / beverage products rather than the case where it manufactured using the conventional vinegar.
The present invention has been completed based on the above findings.

That is, the present invention relates to the following.
(1) A method for producing vinegar, which comprises inoculating a medium containing a rice bran saccharified solution with bacteria belonging to the genus Lactobacillus, adding a fermented product obtained by fermentation to a vinegar koji, and subjecting it to acetic acid fermentation .
(2) A method for producing vinegar, which comprises inoculating a medium containing a rice saccharified solution with bacteria of the genus Lactobacillus and fermenting the fermented product obtained by fermentation to vinegar.
(3) The method for producing vinegar according to (1) or (2), wherein the fermented product is obtained by fermentation for 3 to 5 days with bacteria belonging to the genus Lactobacillus.
(4) Any one of (1) to (3), wherein the rice bran saccharified solution is obtained by saccharifying any one or more of white rice bran, medium rice bran, red rice bran, or skin gourd The manufacturing method of kana vinegar.
(5) The method for producing vinegar according to any one of (1) to (4), wherein the medium containing the rice bran saccharified solution contains only the rice bran saccharified solution.
(6) The method for producing vinegar according to any one of (1) to (5), wherein the medium containing the rice bran saccharified solution further contains bran.
(7) The edible vinegar according to any one of (1) to (6), wherein Lactobacillus buchneri and / or Lactobacillus plantarum is used as a bacterium belonging to the genus Lactobacillus Manufacturing method.
(8) Vinegar produced using the method for producing vinegar according to any one of (1) to (7).
(9) The vinegar according to (8), wherein the vinegar is rice vinegar, brown rice vinegar, black vinegar or grain vinegar.
(10) A vinegar-containing food or drink containing the vinegar according to (8) or (9).
(11) The vinegar-containing food or drink according to (10), wherein the vinegar-containing food or drink is ponzu, dressing, marinade, Chinese seasoning, sauce, boiled seasoning, or vinegar drink.

The present invention is described in detail below.
The present invention relates to a method for producing savory vinegar, a vinegar produced using the method, and a food or drink containing the vinegar. “Flavor” refers to each of the taste and odor, the sensation felt when the taste and odor are present together, and the sensation felt when the taste and throat stimulation are present together. The vinegar produced by the method of the present invention and the food and drink containing the vinegar have a strong aftertaste and richness in terms of taste, astringency is suppressed, and a favorable taste is obtained. The fragrance component produced by the above is added to give a complex fragrance and a rich fragrance, while the top note with a stimulating taste when smelling vinegar is softened and preferable. Therefore, the vinegar produced by the method of the present invention and the food and drink containing the vinegar can have high palatability.

  The vinegar that is the subject of the present invention is not particularly limited. For example, grain vinegar such as rice vinegar, brown rice vinegar, black vinegar, straw vinegar, malt vinegar, and malt vinegar, apple vinegar, grape vinegar, and sherry vinegar. And vinegar produced through an acetic acid fermentation process such as fruit vinegar such as balsamic vinegar, lemon vinegar, kabosu vinegar and plum vinegar, and alcoholic vinegar produced using brewed alcohol as a raw material. Among these, because the fermented material inoculated and cultured with Lactobacillus bacteria using saccharified liquid of rice bran, rice vinegar, brown rice vinegar, black vinegar and grains produced using the same rice as the raw material Vinegar has a good flavor and is a particularly suitable vinegar.

  Moreover, the concentrated vinegar which concentrated the said vinegar by distillation etc., the powdered powder vinegar, the synthetic vinegar manufactured using synthetic acetic acid as a raw material, seasoning vinegars, such as a sushi vinegar, and those powdered goods are mentioned.

  The vinegar-containing food and drink in the present invention refers to foods and drinks formulated using the above-mentioned vinegar as a raw material, specifically, Chinese seasonings such as ponzu, dressing, marinade, and sour pork, sauces such as dumpling sauce, boiled food Examples include various seasonings such as liquid seasonings such as seasonings, and vinegar drinks. Moreover, the concentrated type and powder goods of these vinegar containing food / beverage products are also mentioned.

The method for producing a savory vinegar according to the present invention includes at least the following steps:
Inoculating and cultivating Lactobacillus bacteria in a medium containing rice bran saccharified solution;
Adding a fermented product obtained by culturing with Lactobacillus bacteria in a medium containing a rice bran saccharified solution;

  In the present invention, the rice bran can be used without any particular limitation as long as it contains a rice bran component. Preferably, red rice bran, medium rice bran, and white rice bran, which are by-products of the rice brewing process of sake brewing, can be used, and skin koji produced during the production of non-washed rice that does not require washing during cooking can also be used. These may be used alone or in combination of two or more.

  Since brown rice also has a rice bran portion, it can be used in the present invention. However, it is preferable to use the rice bran together with rice bran because a richer rice bran can produce a savory vinegar.

The amount of rice bran used in producing the rice bran saccharified solution is usually 10 to 40% by weight per saccharified solution.
The saccharification treatment of rice bran may be performed by a general method such as acid saccharification or enzymatic saccharification.

  In the case of enzymatic saccharification, as a saccharifying enzyme that can be used, a microbial enzyme derived from the genus Aspergillus can be used, but there is no particular limitation as long as it is an enzyme capable of saccharifying. Further, saccharification may be performed under general conditions.

  In the case of enzymatic saccharification, in order to improve saccharification efficiency, it is preferable to perform a liquefaction treatment beforehand with a liquefaction enzyme such as a liquefaction enzyme derived from bacteria belonging to the genus Bacillus. In order to increase the saccharification rate, an enzyme such as a protease can be used in combination as necessary.

  In addition to the rice bran saccharified solution, other nutrient sources that promote the growth and fermentation of microorganisms may be added to the medium containing the rice saccharified solution. Preferably, only the rice bran saccharified solution is used for the medium containing the rice bran saccharified solution. The rice bran saccharified solution produced by enzymatic saccharification itself contains sufficient amounts of carbohydrates, minerals, vitamins, etc. necessary for the growth of Lactobacillus bacteria, and there is no need to add nutrients, so it is costly. Can be cheaper. Furthermore, by using only the rice bran saccharified solution, it is possible to prevent the flavor of the fermentation solution from being lowered by the addition of components other than rice bran.

A rice bran saccharified solution is usually added at a rate of 20 to 100% by weight to the medium containing the rice bran saccharified solution.
Further, bran can be added to the medium.

  The bran that can be added is not particularly limited as long as it contains wheat bran. The amount of bran added is usually 5 to 20% by weight per medium.

As a method for adding bran, it may be added to the medium at the time of preparing the medium, or may be added in the rice saccharification step.
By adding the bran, the aftertaste elongation of the produced vinegar can be further increased.

  Examples of the genus Lactobacillus used in the present invention include Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus casei, Lactobacillus planta Examples include Lactobacillus buchneri, and one or more selected from these can be used.

  Examples of the bacterial strains include Lactobacillus brevis JCM1059 and the like as Lactobacillus brevis, and Lactobacillus casei as strains such as Lactobacillus casei JCM1134 and Lactobacillus casei NBRC15883. Can be mentioned. Examples of Lactobacillus plantarum include strains such as Lactobacillus plantarum JCM1149 and Lactobacillus plantarum NBRC15891. Examples of Lactobacillus buchneri include strains such as Lactobacillus buchneri JCM1115 and are independent. It is possible to obtain sales from public microorganism preservation organizations in Japan and overseas, such as the National Institute of Product Evaluation Technology Biological Genetic Resources Department and the RIKEN BioResource Center.

Lactobacillus bacteria used in the present invention are preferably Lactobacillus plantarum and Lactobacillus buchneri. When vinegar is produced using these bacteria, the flavor of vinegar can be improved in a well-balanced manner, so that when used in vinegar and vinegar-containing foods and drinks, a good flavor is imparted, so that it is preferably used. In particular, when Lactobacillus buchneri is used, the flavor components are produced particularly well in a well-balanced manner, and the flavor of vinegar can be significantly improved.
By culturing Lactobacillus bacteria in the medium, fermentation by the bacteria occurs.

The culture temperature for culturing the Lactobacillus genus bacteria is usually 30 to 37 ° C., and aeration does not significantly affect the production of flavor components.
The culture days are usually 3 to 5 days. By culturing for 3 to 5 days, a flavor component sufficient to be added to vinegar or the like can be produced.

In the case of 2 days or less, the amount of flavor components produced is small, the flavor of vinegar and vinegar-containing foods and beverages cannot be improved, and an unpleasant odor is produced in 6 days or more. The quality is rather degraded.
After completion of fermentation, sterilization and filtration can be performed as necessary to obtain a fermented product of Lactobacillus bacteria.

Next, the obtained fermented product is added to the vinegar cake.
In the present invention, the “food vinegar” may be an acetic acid fermented product obtained by inoculating acetic acid bacteria on the vinegar base or the vinegar base. "Vinegar" is a preparation solution to which ethanol essential for acetic acid fermentation and, if necessary, nutrient sources of acetic acid bacteria (inorganic salts, vitamins, yeast extract, amino acids, etc.) are added. The ethanol essential for acetic acid fermentation may be an alcohol fermentation liquid produced by fermentation with distilled alcohol or yeast.

  In a conventional method for producing vinegar using a bacterium belonging to the genus Lactobacillus, a method is used in which a fermented bacterium of the genus Lactobacillus is fermented with yeast and then fermented with acetic acid (Japanese Patent No. 4185823).

  However, in the method of the present invention, a method in which a fermented Lactobacillus bacterium is fermented with yeast and then fermented with acetic acid can be employed, but usually a Lactobacillus bacterium fermentation product is used as part of the vinegar raw material. Add to the vinegar lees and perform acetic acid fermentation.

  This is due to the difference in the culture period during which fermentation is performed between the conventional method and the method of the present invention. When the culture period of Lactobacillus bacteria in the rice saccharified solution is within 2 days as in the conventional method, the obtained fermented product can be subjected to alcoholic fermentation with yeast according to a general technique. On the other hand, in the method of the present invention, it is necessary to carry out cultivation for 3 days or more in order to produce aroma components necessary for improving the flavor of vinegar. By the cultivation, acid such as lactic acid produced simultaneously during cultivation is required. Is accumulated in large quantities. As a result, alcoholic fermentation by yeast is strongly suppressed, so that production of an amount of ethanol necessary for performing acetic acid fermentation does not occur, making it difficult to perform acetic acid fermentation. Therefore, in the method of the present invention, the Lactobacillus fermented product is added to vinegar.

Next, the acetic acid fermentation process in this invention is demonstrated.
The Lactobacillus genus bacterial fermentation product may be added to the vinegar koji before the acetic acid fermentation or during the acetic acid fermentation.

When adding before acetic acid fermentation, the said Lactobacillus genus bacteria fermentation material is added to vinegar, inoculated with acetic acid bacteria, and acetic acid fermentation is performed.
The amount of Lactobacillus fermented product added to the vinegar is usually 30 to 95% by weight based on the vinegar.

  As the acetic acid fermentation method, a deep fermentation method and a stationary fermentation method are known, but any method can be adopted in the present invention. The acetic acid bacterium to be used is not particularly limited as long as it is an acetic acid bacterium usually used for vinegar production, along with its inoculation method and culture conditions.

By inoculating acetic acid bacteria and carrying out acetic acid fermentation for about 2 days to 2 weeks, vinegar having an acidity of about 4 to 5% can be obtained.
After the completion of acetic acid fermentation, vinegar is produced through processes such as general filtration and sterilization known to those skilled in the art.

  In this method, the odor component in the Lactobacillus fermented product can be volatilized selectively during the acetic acid fermentation, thereby obtaining a savory vinegar.

  Moreover, in another embodiment of this invention, the vinegar which improved the flavor can be manufactured by adding the said Lactobacillus genus bacteria fermented product to vinegar as it is. The addition amount to vinegar in this case is 5 to 20 weight% normally with respect to vinegar. The fermented Lactobacillus bacterium may be blended and added to vinegared products, or may be added to vinegared rice that has been subjected to acetic acid fermentation.

  The vinegar produced by the method of the present invention can be used not only as vinegar as it is, but also for various vinegar-containing foods and drinks.

  Vinegar-containing foods and drinks are those that are formulated with vinegar as raw materials, liquid seasonings such as ponzu, dressing, marinade, boiled seasoning, sauces such as sauces of grilled meat and dumplings, and Chinese seasonings such as sour pork Food, vinegar drinks, etc. are included.

  Although the amount of vinegar added to vinegar-containing foods varies depending on the food or drink, it is usually 10 to 80% by weight, by substituting all or part of the vinegar produced by conventional production methods, etc. The flavor can be improved.

Moreover, the same effect is acquired also by adding the said Lactobacillus genus bacteria fermented product directly to vinegar containing food-drinks. However, since it may have a musty odor, it is more preferable to use vinegar produced by acetic acid fermentation of a vinegar koji containing a fermented Lactobacillus bacterium.
Examples are shown below, but the present invention is not limited thereto.
(Example)

360g white vinegar produced using fermented white saccharified liquor in Lactobacillus sp. Is dispersed in 900mL hot water at 60 ° C, 1g liquefied amylase is added to the dispersion, and held at 70 ° C for 30 minutes for liquefaction. Processed. After completion of the liquefaction treatment, the temperature of the liquefaction koji was heated to 120 ° C., and steaming treatment was performed to deactivate the liquefaction enzyme, followed by cooling.

  To this liquefied product, 1 g of saccharified amylase and 2 g of protease are added, and water is further added to make the total volume 1000 mL. Got.

  Lactobacillus buchneri (JCM1115 strain) was inoculated into a medium white saccharified solution prepared separately by the same method as described above, and 10 mL of the culture solution obtained by culturing at 30 ° C. for 24 hours was inoculated into the saccharified solution. did. After inoculation, the culture was carried out at 30 ° C. for 72 hours with aeration and agitation, followed by heat treatment at 90 ° C. for 10 minutes for sterilization to obtain a fermented Lactobacillus bacterium. In addition, Lactobacillus buhuneri JCM1115 strain was sold from RIKEN BioResource Center.

  The above-mentioned Lactobacillus genus bacteria fermented product was denatured with vinegar (made by Mitsukan Co., Ltd., trade name: MHV, 15% vinegar, the acidity described is the acidity in terms of acetic acid), and then subjected to pressure filtration. 800 mL of vinegar-modified Lactobacillus genus bacterial fermentation broth was obtained.

  13 mL of brewed ethanol (ethanol concentration 95% by volume) was added to 800 mL of the vinegar-modified Lactobacillus bacterium fermentation solution to prepare a vinegar base for acetic acid fermentation.

  Inoculate 813 mL of the vinegar prepared above with 200 mL of the culture solution of Acetobacter pasteurianus NBRC 3283 strain previously cultured in a medium containing sugar, ethanol and vinegar at 32 ° C. for 2 days. Acetic acid fermentation was performed at 32 ° C. for 2 days with aeration and stirring to obtain an acetic acid fermentation broth.

  In addition, Acetobacter Pasteurian NBRC 3283 strain was purchased from the National Institute of Technology and Evaluation Biological Genetic Resources Division.

The acetic acid fermentation liquor obtained above was subjected to heat sterilization treatment and sterilization treatment.
After the sterilization treatment, the acidity of the acetic acid fermentation liquor was adjusted using vinegar (produced by Mitsukan Co., Ltd., trade name: MHV, vinegar degree: 15%) to obtain vinegar having an acidity of 4.2%.

About the obtained vinegar, the sensory evaluation test was implemented by five sensory inspectors skilled in sensory evaluation of vinegar.
The sensory evaluation test was performed mainly on flavor, and the evaluation of taste was performed for each item of elongation of aftertaste, richness, and suppression of astringency, and the preference was also evaluated. The evaluation of the fragrance was performed for each item of the fragrance complexity and the irritating odor, and the taste was evaluated as well as the taste. Moreover, the flavor was evaluated as a comprehensive evaluation of taste and aroma.

  The control plot was a commercial brown rice vinegar (trade name: pure brown rice vinegar, manufactured by Mitsukan Co., Ltd.), and each evaluation was made by comparing two points with the commercial brown rice vinegar.

  Table 2 shows the average value of the scores evaluated by the above method and the result of the significant difference test (t test) of the average value.

  In terms of taste, the vinegar according to the present invention has significantly enhanced aftertaste and richness, while the astringency that is thought to be derived from the rice bran component is significantly suppressed, resulting in a favorable taste. Also, in terms of fragrance, it seems to be due to a metabolite peculiar to Lactobacillus bacteria, but it is a complex scent and a complex scent that seems to be rich, on the other hand, the top when smelling vinegar The pungent odor felt as a note was alleviated and preferred. And it was also favored as a flavor.

By using the same method as described in Example 1, using 250 g of vinegar skin koji (product name: rice spirit, manufactured by Toyo Seiki Seisakusho Co., Ltd.) produced using a fermented Lactobacillus bacterium saccharified solution, Liquefaction treatment and saccharification treatment were carried out to obtain 1000 mL of skin saccharification solution.

  10 mL of the culture solution obtained by inoculating Lactobacillus buchneri JCM1115 strain in a separately prepared saccharified saccharide solution by the same method as above and culturing at 30 ° C. for 24 hours is used. Inoculated and cultured at 30 ° C. for 72 hours with aeration and agitation, and then sterilized by heat treatment at 90 ° C. for 10 minutes to obtain a fermented Lactobacillus bacterium.

  To 800 mL of the obtained Lactobacillus genus fermentation product, 13 mL of brewed ethanol (ethanol concentration 95% by volume) was added to prepare a vinegar base for acetic acid fermentation.

  813 mL of the vinegar prepared above was inoculated with 200 mL of the culture solution of the Acetobacter pasteurianus NBRC 3283 strain prepared by the same method as described in Example 1, and 2 at 32 ° C. Acetic acid fermentation was carried out with aeration and stirring for a day to obtain an acetic acid fermentation broth.

  Subsequently, the acetic acid fermentation liquor obtained above was subjected to heat sterilization treatment and sterilization treatment, and vinegar having an acidity of 4.2% was obtained in the same manner as in Example 1.

About the obtained vinegar, the sensory evaluation test was implemented by the same method as the description in Example 1.
The evaluation results are shown in Table 3.

  When skin flesh was used as a raw material, as in the case of using the medium white of Example 1, both significant changes in taste and aroma occurred, and the flavor was also significantly improved.

Comparison of bacterial species belonging to the genus Lactobacillus Naka white was liquefied by the method described in Example 1 and then saccharified to obtain a white saccharified solution.

  Lactobacillus buchneri JCM1115 strain, Lactobacillus casei JCM1134 strain, Lactobacillus plantarum strain 114, and Lactobacillus plantarum strain 114, using the white saccharified solution separately prepared by the same method as above. Alternatively, 10 mL of each culture solution obtained by culturing each strain of Lactobacillus brevis JCM1059 strain at 30 ° C. for 24 hours is inoculated into 1000 mL of the above white saccharified solution for each strain, The mixture was cultured at 30 ° C. for 72 hours with aeration and stirring to obtain a fermentation broth. About the obtained fermented liquor, similarly to Example 1, the sterilization process, disinfection process, and the modification | denaturation process using vinegar were performed, and 900 mL of vinegar-modified lactic-acid-fermented fermented liquors were obtained for every microbial species.

  The Lactobacillus buchneri JCM1115 strain, the Lactobacillus casei JCM1134 strain, the Lactobacillus plantarum JCM1149 strain, and the Lactobacillus brevis JCM1059 strain were purchased from RIKEN BioResource Center.

  A 95% by volume brewed alcohol was added to the vinegar-modified fermented vinegar obtained above so that the acidity at the end of acetic acid fermentation was about 4.2% to prepare a vinegar base.

  Using the produced vinegar, in the same manner as in the method described in Example 1, a vinegar having an acidity of 4.2% was obtained through the steps of acetic acid fermentation, heat sterilization, sterilization, and acidity adjustment.

About the obtained 4 types of vinegar, the sensory evaluation test was implemented by the method similar to Example 1. FIG.
The results of the sensory evaluation test are shown in Table 4.

  In any bacterial species, a significant difference of less than 5% in risk was observed in the evaluation of the suppression of richness and astringency, and the odor was improved with a significant difference of less than 5% in the evaluation of pungent odor. It was evaluated that the flavor was preferable to the control group.

  In particular, in Lactobacillus plantarum and Lactobacillus buchneri, there are significant differences in risk factors of less than 5% to less than 0.1% even in evaluation items of aftertaste growth, taste preference, fragrance complexity and fragrance preference. The flavor-improving action was stronger than Lactobacillus brevis and Lactobacillus casei.

  In particular, Lactobacillus buchneri was improved with a significant difference of less than 1% in any sensory evaluation item, and the effect of improving the flavor was remarkable.

Seasoning containing vinegar produced using a white saccharified solution fermented product in Lactobacillus genus bacteria Using vinegar produced by the method described in Example 1, a seasoning solution for chicken wings boiled and pork ginger grilled Two kinds of seasoning liquids for boiled food were prepared.
Tables 5 and 6 show the recipes for the seasoning liquid for chicken wings and the seasoning liquid for grilled pork ginger.

  The evaluation of the seasoning liquid for chicken wings was performed using the chicken wings prepared in the following procedure using the seasoning liquid shown in Table 5. That is, the above-mentioned seasoning solution for chicken wings was put in a pan, and ginger (20 g) and ground garlic (2 pieces) sliced into this were put and boiled. Once boiled, put 16 chicken wings and 4 shelled boiled eggs, cover, boil for 20 minutes on medium heat, make chicken wings boiled, sensory evaluation of the chicken wings boiled Carried out.

  Moreover, the pork ginger grilling seasoning liquid was also performed by pork ginger grilling prepared by the following procedure using the seasoning liquid of Table 6. That is, put 7.5g of sesame oil in a frying pan, heat it, put 200g of pork loin on it and bake it until it becomes shining with high heat, and after baking, apply the above-mentioned seasoning liquid with grated ginger (20g) to the frying pan, The pork entangled well with the seasoning liquid was subjected to sensory evaluation.

Sensory evaluation was conducted by 10 skilled sensory inspectors, using a seasoning liquid prepared using commercially available cereal vinegar (made by Mitsukan Co., Ltd., trade name: cereal vinegar) instead of the vinegar of the present invention as two points. The sensory evaluation test about the flavor was implemented by the absolute evaluation method (5-level evaluation from 1 to 5 with a higher score).
The results are shown in Table 7.

  In any of the seasoning liquids, the strength of the richness and aftertaste was strong, the irritating odor was evaluated to be relaxed, and the taste was better than the control.

360g white vinegar and vinegar produced by adding fermented white saccharified solution in bacteria of the genus Lactobacillus Disperse 360g white in 900ml hot water at 60 ° C, add 1g liquefied amylase to the dispersion and hold at 70 ° C for 30 minutes Then, liquefaction treatment was performed. After completion of the liquefaction treatment, the temperature of the solution was heated to 120 ° C., and steaming treatment was performed to deactivate the liquefaction enzyme, and then the liquefaction treatment product was cooled.

  To this liquefied product, 1 g of saccharified amylase and 2 g of protease were added, and water was further added to bring the total volume to 1000 mL. .

  Inoculating the saccharified solution with 10 mL of the culture solution obtained by inoculating Lactobacillus buchneri JCM1115 strain in a saccharified solution prepared separately by the same method as above, and culturing at 30 ° C. for 24 hours, Fermentation was carried out by culturing at 30 ° C. for 72 hours with aeration and stirring, and then sterilized by heat treatment at 90 ° C. for 10 minutes to obtain a fermented rice bran of Lactobacillus bacteria.

  20% by volume of the obtained rice bran fermented product was added to commercially available rice vinegar (trade name: Pure Rice Vinegar, manufactured by Mitsukan Co., Ltd.) and commercially available vinegar (product name: Mizkan Co., Ltd., trade name: Ajipon).

About the added rice vinegar or ponzu, it compared with the additive-free product (control group) by the sensory evaluation test.
The sensory evaluation test is performed by the same method as described in Example 4, and the sensory evaluation is performed on the flavor by a two-point comparison (evaluation is made in five stages, the higher the score, the better the score in the control group is 3.) The test was conducted.
The results are shown in Table 8.

  Both rice vinegar and ponzu were evaluated to have improved aftertaste strength and richness, while the irritating odor was evaluated to be suppressed, and the flavor was evaluated to be preferable to the control. In particular, the flavor of ponzu was significantly improved.

  By this invention, the food / beverage products containing the vinegar and vinegar which were excellent in flavor can be manufactured. Therefore, it becomes possible to manufacture and provide a vinegar or a vinegar-containing food or drink having a good flavor and high palatability.

Claims (11)

  A method for producing vinegar, comprising inoculating a medium containing a rice bran saccharified solution with a bacterium belonging to the genus Lactobacillus and culturing the fermented product obtained by adding the fermented product to a vinegar koji, followed by acetic acid fermentation.   A method for producing vinegar, comprising inoculating a medium containing a rice bran saccharified solution with a bacterium belonging to the genus Lactobacillus and cultivating a fermentation product obtained by culturing.   The method for producing vinegar according to claim 1 or 2, wherein the fermented product is obtained by fermentation for 3 to 5 days with a bacterium belonging to the genus Lactobacillus.   The rice bran saccharified solution is obtained by saccharifying one kind or two or more kinds of white rice bran, medium rice bran, red rice bran, or skin cocoon, according to any one of claims 1 to 3. Of vinegar.   The method for producing vinegar according to any one of claims 1 to 4, wherein the medium containing the rice bran saccharified solution contains only the rice bran saccharified solution.   The method for producing vinegar according to any one of claims 1 to 5, wherein the medium containing the rice bran saccharified solution further contains bran.   Lactobacillus buchneri (Lactobacillus buchneri) and / or Lactobacillus plantarum (Lactobacillus plantarum) is used as a Lactobacillus (Lactobacillus) genus bacterium. Production method.   The vinegar manufactured using the manufacturing method of the vinegar as described in any one of Claims 1-7.   The vinegar according to claim 8, wherein the vinegar is rice vinegar, brown rice vinegar, black vinegar, or grain vinegar.   A vinegar-containing food or drink containing the vinegar according to claim 8 or 9.   The vinegar-containing food or drink according to claim 10, wherein the vinegar-containing food or drink is ponzu, dressing, marinade, Chinese seasoning, sauce, boiled seasoning, or vinegar drink.