JP2011103871A - Vinegar, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide vinegar rich in total amino acid content, rich in γ-aminobutyric acid content as well, high in antioxidative power, contributing to health promotion and good in deliciousness, and to provide a method for producing the same. <P>SOLUTION: The vinegar is obtained by the following steps: steaming germinated unpolished rice obtained by soaking unpolished rice in water to prepare steamed rice; steaming soybeans to prepare steamed soybeans; and charging the steamed rice and the steamed soybeans in a vessel followed by conducting saccharification, alcoholic fermentation, and acetic acid fermentation. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a vinegar that is rich in the total content of amino acids and also contains a large amount of γ-aminobutyric acid and a method for producing the same.

  In general, vinegar is widely used as a seasoning, but in recent years, the function of vinegar as a health food has attracted attention, and various health vinegars such as black vinegar, apple vinegar, and moromi vinegar have been provided. Yes. Vinegar is usually made from carbohydrates mainly composed of starch, such as rice and wheat, and koji and yeast are added to it, followed by saccharification and alcoholic fermentation, followed by acetic acid fermentation, followed by filtration and sterilization. Is manufactured by.

  In vinegar, good taste (umami, ease of drinking) is basically important as a seasoning. On the other hand, the content of ingredients useful for the human body Become. Vinegar produced using brown rice and germinated brown rice as raw materials is also provided, especially vinegar produced using germinated brown rice contains γ-aminobutyric acid, and this γ-aminobutyric acid has a blood pressure lowering action, etc. Therefore, γ-aminobutyric acid-containing vinegar has attracted attention as a healthy vinegar.

  In order to increase the commercial value as healthy vinegar, technical development for increasing the content of γ-aminobutyric acid is necessary. For example, Patent Document 1 below uses saccharified vinegar using germinated brown rice that has germinated brown rice. In the production of, the immersion water from which functional components (γ-aminobutyric acid) are eluted is effective by immersing the immersion water together with germinated brown rice and making it liquefied without discarding the immersion water. Is disclosed.

JP 2009-39016 A

  However, in the vinegar produced by the production method shown in Patent Document 1, the content of γ-aminobutyric acid is 4.5 mg / 100 ml (Example 1), which is not yet a sufficient content. Therefore, further improvement for increasing the γ-aminobutyric acid content is desired.

  On the other hand, in the production of γ-aminobutyric acid-containing vinegar, too much emphasis was placed on the content of γ-aminobutyric acid, so that the expression of umami was insufficient and the quality of the taste was lacking. In addition, in order to produce vinegar with a delicious taste, improvements have been made to increase the total amino acid content, but the umami improvement by this total amino acid content is never sufficient, and this kind of Vinegar does not have the desired γ-aminobutyric acid content.

  As a result of diligent research in view of the above points, the present inventor can not only increase the content of γ-aminobutyric acid by using germinated brown rice and soybeans as raw materials, but also has a rich total amino acid content and is delicious. We obtained knowledge that vinegar with good quality can be manufactured.

  In addition, when the soybean was spun together with the germinated brown rice, the processing method of the soybean before charging was examined, and it was found that when soybean was treated with natto bacteria, it was easily contaminated with bacteria. Then, when this inventor prepared what steamed soybean, the knowledge that generation | occurrence | production of miscellaneous bacteria could be prevented as much as possible was acquired.

  The present invention has been completed based on the above-described findings, and an object thereof is to provide a vinegar that is rich in the total content of amino acids and also rich in the content of γ-aminobutyric acid. It is another object of the present invention to provide a vinegar that is a healthy vinegar containing a large amount of functional ingredients and has an excellent umami taste. Furthermore, the present invention provides a method for producing vinegar that can increase the total amino acid content, increase the content of γ-aminobutyric acid, is excellent in umami, is rich in functional components, and has a high antioxidant power. Objective. In addition, the present invention can be applied to a traditional manufacturing method in which raw materials are fed into an open-air koji (open-air kneading), and brewing and aging is carried out for a long time in the koji koji. An object of the present invention is to provide a method for producing vinegar capable of producing high-quality health vinegar.

As a means for solving the above problems, the present invention provides:
(1) Steaming germinated brown rice obtained by immersing brown rice in water to prepare steamed rice, steaming soybeans to prepare steamed soybeans, charging steamed rice, steamed soybeans, rice bran, and water in a container , Vinegar obtained by saccharification, alcohol fermentation and acetic acid fermentation,
(2) Vinegar according to the above (1), which is obtained by adding steamed rice and steamed soybeans in a blending ratio of steamed rice 10% to 30% by weight, steamed soybeans 1% to 20% by weight,
(3) The vinegar according to (1) or (2), wherein the ratio of the blended amount of steamed rice and the blended amount of steamed soybean is prepared so as to be 1: 0.1 to 1: 0.5,
(4) Feeding is performed in two stages, the first stage charge and the second stage charge. In the first stage charge, straw and water are added, and in the second stage charge performed after the first stage charge, steamed rice and The vinegar according to any one of (1) to (3), which is obtained by charging steamed soybeans and the remaining amount of water,
(5) The vinegar according to (4), which is obtained by charging so that the amount of water in the first stage charging is 1 to 3 times the amount of koji in terms of weight,
(6) The vinegar according to (4) or (5), which is obtained by performing the second stage charging when the alcohol concentration of the moromi is 8% to 16% after the first stage charging,
(7) The vinegar according to any one of (1) to (6) obtained by using steamed soybeans that have been ground and minced as steamed soybeans,
(8) Steaming germinated brown rice obtained by immersing brown rice in water to prepare steamed rice, steaming soybeans to prepare steamed soybeans, charging steamed rice, steamed soybeans, rice bran and water in a container , A method for producing vinegar characterized by performing saccharification, alcoholic fermentation and acetic acid fermentation,
(9) The method for producing vinegar according to (8) above, wherein steamed rice and steamed soybean are charged at a blending ratio of steamed rice of 10 wt% to 30 wt% and steamed soybean of 1 wt% to 20 wt%,
(10) The method for producing vinegar according to (8) or (9), wherein the ratio of the blended amount of steamed rice and the blended amount of steamed soybean is 1: 0.1 to 1: 0.5,
(11) The feed is divided into two stages, the first stage charge and the second stage charge. In the first stage charge, the koji and water are charged, and in the second stage charge performed after the first stage charge, the steamed rice and The method for producing vinegar according to any one of (8) to (10), wherein steamed soybeans and the remaining amount of water are charged.
(12) The method for producing vinegar according to (11), wherein the amount of water in the first stage charging is 1 to 3 times the amount of koji in terms of weight,
(13) The method for producing vinegar according to (11) or (12), wherein after the first stage charging, the second stage charging is performed when the alcohol concentration of the moromi is 8% to 16%,
(14) The method for producing vinegar according to any one of (8) to (13) above, wherein steamed soybeans that have been ground and minced as steamed soybeans are provided.

  The present invention prepares steamed rice by steaming germinated brown rice obtained by immersing brown rice in water, preparing soybeans by steaming soybeans, steamed rice, steamed soybeans, rice bran and water in a container It is a vinegar obtained by charging, saccharification, alcoholic fermentation and acetic acid fermentation. According to such vinegar of the present invention, the total content of amino acids is large and the content of γ-aminobutyric acid is also large. is there. Because of the abundance of the total amino acid content, it has excellent umami and can contribute to health promotion.

  In addition, γ-aminobutyric acid is a kind of amino acid abbreviated as GABA, which is a substance mainly functioning as an inhibitory neurotransmitter and has a blood pressure lowering action and an arteriosclerosis inhibiting action. Has been. Since the present invention contains abundant γ-aminobutyric acid, the quality as a functional food can be further improved.

  Thus, the vinegar according to the present invention contains a large amount of functional components and is excellent in umami, so it is excellent both as a seasoning and as a healthy vinegar or health drink.

  Moreover, the vinegar of this invention has the effect that it is excellent in the antioxidant power. Active oxygen in the body is said to cause various diseases such as cancer, lifestyle-related diseases, and aging, and it is said that it is important to consume antioxidative foods to prevent these diseases. ing. The vinegar of the present invention has a high antioxidant power and is also useful as a health food for promoting health.

  The method of producing vinegar according to the present invention is to prepare steamed rice by steaming germinated brown rice obtained by immersing brown rice in water, preparing steamed soybean by steaming soybean, steamed rice, steamed soybean and rice cake Since water is charged in a container and saccharification, alcoholic fermentation and acetic acid fermentation are performed to produce vinegar, not only can the total amino acid content be increased compared to conventional vinegar, but also the content of γ-aminobutyric acid. Can also be increased. Therefore, according to the method for producing vinegar according to the present invention, it is possible to produce vinegar having excellent umami, rich in functional components and having high antioxidant power, and being able to supply unprecedented quality healthy vinegar. It plays.

In producing the vinegar of the present invention, first, steamed rice, steamed soybeans and rice bran are prepared by the following method.
(Preparation of steamed rice)
In the present invention, brown rice is used as a starchy raw material, and this brown rice is immersed in water to germinate. The amount of water is arbitrary, but for example, water in an amount 1.5 to 2 times the amount of brown rice is used in terms of weight. The water may be room temperature water or warm water. For example, brown rice is immersed in water at 20 ° C to 35 ° C. The immersion time is preferably 10 hours to 48 hours. In this case, an organic acid such as acetic acid may be added as necessary to suppress bacterial growth.

  By performing the above-mentioned water immersion treatment, brown rice germinates and germinated brown rice is obtained. Germinated brown rice has buds grown outward from the hull and is rich in γ-aminobutyric acid.

  After completion of the water immersion treatment, the germinated brown rice is separated from the immersion water, drained, and then steamed with steam. This steaming process is performed by heating with steam introduced into the apparatus using a steaming apparatus provided with a steam introduction part and a steam discharge part. The cooking time is preferably 2 to 3 hours. In this way, steamed rice is obtained.

(Preparation of steamed soybeans)
Soybeans are soaked in water and kept at room temperature, and water soaked. The amount of water is arbitrary, but for example, water in an amount 3 to 5 times the amount of soybean is used in terms of weight. The immersion time is preferably 10 hours to 20 hours.

  After completion of the water immersion treatment, the soybean is separated from the immersion water, drained, and then steamed with steam. This steaming process is performed by heating with steam using an apparatus similar to the steaming apparatus used when steaming the germinated brown rice. The cooking time is preferably 2 to 3 hours. In this way, steamed soybeans are obtained.

  In the present invention, normal cultivated soybeans or organically cultivated soybeans can be used as raw material soybeans, but organically cultivated soybeans are preferably used from the viewpoint of quality.

(Preparation of salmon)
As rice cake, rice bran is used. As raw rice for rice bran, brown rice is usually used for seven minutes.

  In producing rice bran, firstly, brown rice is immersed in water for 7 minutes and subjected to water immersion treatment. Immerse and hold at room temperature for 10 to 20 hours, and then separate the brown rice from the immersion water for 7 minutes to drain.

  After draining, brown rice is heated for 7 minutes and steamed. In the cooking process, a koji making apparatus having a mechanism capable of cooking by steam heating is used. The cooking time is preferably 1 hour to 3 hours. Seed rice seeds on brown rice after cooking for 7 minutes and start making koji. The iron making temperature is preferably 30 ° C. to 40 ° C., and the iron making time is preferably 30 hours to 50 hours.

  In the present invention, steamed rice, steamed soybeans and rice bran prepared as described above are used to prepare vinegar by charging these ingredients together with water into a container and fermenting them. Any manufacturing method can be applied. Hereinafter, an embodiment when the present invention is applied to a traditional manufacturing method will be described.

  In the traditional manufacturing method, pottery made of ceramics is used as a charging container. In the first embodiment of the present invention, steamed rice, steamed soybeans, rice bran, and water are charged into a rice bran at a time. The blending ratio of steamed rice, steamed soybean, rice bran and water in this charging process (ratio to the total charged amount (% by weight)) is 10% to 30% by weight of steamed rice, 1% to 20% by weight of steamed soybeans, Rice bran 5 wt% to 10 wt% and water 60 wt% to 80 wt% (weight conversion) are preferred.

  When the blending ratio of steamed rice is less than 10% by weight, the total amino acid content and γ-aminobutyric acid content of the vinegar obtained are not sufficient, and when it exceeds 30% by weight, uniform fermentation occurs. It becomes hard to be broken. When the blending ratio of steamed soybean is less than 1% by weight, the total amino acid content and γ-aminobutyric acid content of the resulting vinegar are not sufficient, and when it exceeds 20% by weight, the fermentation rate becomes slow. .

  According to the inventor's research, in order to satisfy both of the two requirements of increasing the production amount of amino acids and γ-aminobutyric acid and improving the flavor and umami, the blending amount of steamed rice and steaming The knowledge that the ratio with the blending amount of soybean is important was obtained. That is, it was found that when the amount of steamed soybeans was too much compared to the amount of steamed rice, the flavor and umami decreased, and further studies were conducted to find an appropriate blending ratio.

  When the present inventor examined based on the analysis results and sensory test of the total amino acid content and γ-aminobutyric acid content, in order to increase the production amount of amino acids and γ-aminobutyric acid and to improve the flavor and umami, It was found that the ratio of the amount of rice and the amount of steamed soybean (the amount of steamed rice: the amount of steamed soybean) is preferably 1: 0.1 to 1: 0.5. When the blended amount of steamed soybean is less than 0.1 with respect to the blended amount 1 of steamed rice, the production amount of amino acids and γ-aminobutyric acid is not sufficient, the function as healthy vinegar is small, and the blended amount of steamed rice 1 On the other hand, when the blended amount of steamed soybean exceeds 0.5, the flavor and umami tend to decrease.

In order to prepare steamed soybeans, steamed soybeans after cooking may be added as they are, but it is preferable to prepare steamed soybeans that have been minced by grinding the steamed soybeans.
By making the steamed soybean into a minced form, decomposition of the rice bran by the enzyme is promoted in the fermentation process, the amount of amino acids produced increases, and the amount of γ-aminobutyric acid produced also increases.

  In the above charging step, yeast may be added. Usually, alcoholic fermentation can be performed using wild yeast contained in rice bran or in the atmosphere, but cultured yeast may be added to promote alcoholic fermentation. Moreover, it is preferable to spread the swing after the preparation is finished on the water surface above the preparation layer. This pendulum is dried so that it floats on water, and by covering the upper part of the feed layer with this shaker, it is possible to prevent invasion of germs into the feed layer.

  Saccharification is started after completion | finish of a preparation process, and alcohol fermentation is performed after that. In this case, the moromi temperature is preferably 15 ° C. or higher. If the moromi temperature is less than 15 ° C., the yeast activity decreases and there is a risk of invasion of various bacteria.

  After the start of alcohol fermentation, acetic acid fermentation is then performed. This acetic acid fermentation is carried out by the action of acetic acid bacteria present in the air in the rice bran, but seed vinegar may be added to replenish the acetic acid bacteria. In this case, the seed vinegar is sprayed on the surface of the preparation layer in the rice bran.

In the fermentation process described above (saccharification, alcohol fermentation, and acetic acid fermentation), it is preferable to maintain the temperature of moromi at 15 ° C to 50 ° C. In the temperature of moromi is 15 ℃ less than, the enzyme activity, decreased yeast activity, and when it exceeds 50 ° C., likewise enzyme activity, on the reduced yeast activity, in any case where the fermentation rate decreases, the bacteria May occur.

  Acetic acid is produced by acetic acid fermentation. The period of a series of fermentation processes is usually 1 month to 6 months after charging the raw material into the koji, and the acidity in the moromi is 5% to 8% in this fermentation process. In addition, in the fermentation process, the protein in moromi is decomposed by the action of an enzyme (protease enzyme) by rice bran to produce amino acids.

  Acetic acid (vinegar) is produced as described above, but the present invention may be used as a product (vinegar). However, in order to further improve the umami taste of vinegar in the present invention, it is preferable to perform aging. Hereinafter, the case where an aging process is performed after a fermentation process is demonstrated.

  The saccharification, alcohol fermentation and acetic acid fermentation described above are carried out in the same rice bran, but aging is also carried out in the same rice cake. That is, fermentation and ripening are continuously performed in a single koji rice cake charged with raw materials. The aging temperature is preferably 10 ° C to 50 ° C. The longer the aging period, the better the umami and the milder the taste. Therefore, the aging period is appropriately determined according to the grade of the product (vinegar), but aging is usually carried out for 6 months to 5 years after the end of the fermentation process. In the ripening step, the supernatant liquid (vinegar) in the rice bran is colored ocher, and the color gradually becomes darker as time passes, resulting in a so-called black vinegar-like color.

  After completion of the ripening step, the contents are taken out from the rice bran, pressed and filtered to separate the liquid and the solid content, thereby obtaining raw vinegar. The acidity of the original vinegar is 5% to 8%, and this is diluted with water to make the acidity 4% to 5%. In this way, vinegar as a product is obtained. The present invention is not limited to performing fermentation and aging in one koji koji that has been charged with raw materials. After the completion of fermentation, the taste in kame koji is transferred to another container or tank, and ripened in this container or tank. May be performed.

  As a second embodiment of the present invention, the preparation may be performed in two stages.

  That is, in the first embodiment described above, steamed rice, steamed soybeans, rice bran, and water are charged into the kame koji at a time. However, as the second embodiment of the present invention, the charging is divided into two stages. As a stage preparation, rice bran and water are introduced into the koji koji, and after a predetermined period of time has passed since the first stage kneading, the second koji koji is charged with steamed rice, steamed soybeans and the remaining amount of water. Also good.

  After the completion of the first stage charging and the subsequent second stage charging, the blending ratio of the raw material in the koji rice cake is 10% to 30% by weight of steamed rice, as in the first embodiment. Steamed soybean 1% to 20% by weight, rice bran 5% to 10% by weight, water 60% to 80% by weight (in terms of weight) are preferable.

  As in the first embodiment, the ratio of the blended amount of steamed rice and the blended amount of steamed soybean (the blended amount of steamed rice: the blended amount of steamed soybean) is 1: 0.1 to 1: 0.5. preferable. Of the above ingredients, all the other ingredients except water are charged all at once. That is, as the first stage charge, the whole amount of the rice bran having the above-mentioned blending ratio is charged, and as the second stage charge, the whole amount of each of the steamed rice and the steamed soybean having the above-mentioned blending ratio is charged.

  Water is charged in two steps, a first stage charge and a second stage charge. Also in this embodiment, it is preferable to use what was ground and minced as steamed soybeans.

  The blending amount of water charged in the first stage charging is 1 to 3 times the blending amount of rice bran in terms of weight out of the total amount of water of the above blending ratio (60 wt% to 80 wt% (weight conversion)). Is preferred. When the amount of water is less than 1 times the amount of rice bran in terms of weight, when the rice bran is not sufficiently saccharified, it is more than 3 times the amount of rice bran Has a low rice bran concentration and a reduced rate of saccharification and alcohol fermentation.

  The amount of water to be charged in the second stage charging is an amount obtained by subtracting the amount of water in the first stage charging from the total amount of water having the above mixing ratio (60 wt% to 80 wt% (weight conversion)). . In the first stage charging, cultured yeast may be added.

  The reason for not adding the total amount of water in the first stage charging is to increase the concentration of rice bran at the first stage charging. That is, if the rice bran concentration at the first stage charging is high, saccharification and alcohol fermentation are actively carried out, and the moromi alcohol concentration rapidly increases. By increasing the alcohol concentration, it is possible to suppress the generation of various germs during the second stage charging and also to suppress the generation of various germs in the fermentation process after the completion of the second stage charging. As a result, enzyme activity and yeast activity in the fermentation process can be reduced. It can hold well and has the effect of promoting amino acid production.

  The second stage preparation is performed after a predetermined period has elapsed from the first stage preparation. This predetermined period, that is, the period after the first stage preparation until the second stage preparation is performed is 1 day to 10 days. Is preferred. By setting the period until the second stage charging to 1 day to 10 days, the alcohol concentration of the moromi can be increased. If the period until the second stage charge is less than 1 day, the concentration of moromi alcohol at the time of the second stage charge is not sufficient, and if the period exceeds 10 days, the enzyme activity before the second stage charge is performed. May not be satisfactorily maintained.

  When performing the second stage charging, it is preferable that the alcohol concentration of the moromi is 8% to 16%. In other words, it can be said that after the first stage charging, it is preferable to perform the second stage charging when the concentration of the moromi alcohol becomes 8% to 16%. If the alcohol concentration of the moromi is less than 8% when performing the second stage charging, there is a possibility that various bacteria may be generated after the second stage charging and the fermentation rate may be reduced, and if the alcohol concentration exceeds 16%, There is a risk of reducing enzyme activity.

  After the second stage charging, saccharification reaction and alcoholic fermentation using steamed rice and steamed soybeans as raw materials are performed. Since the remaining amount of water is mixed during the second stage charging, the alcohol concentration once decreases, but the generation of miscellaneous bacteria is suppressed, so the enzyme activity is high, so alcohol fermentation rapidly occurs during the second stage charging. Happens and the alcohol concentration rises again quickly. For this reason, it is possible to suppress contamination with bacteria after the second stage charging.

  In a series of fermentation steps (saccharification, alcoholic fermentation, and acetic acid fermentation) through the first stage charging and the second stage charging, it is preferable to maintain the temperature of moromi at 15 ° C to 50 ° C. If the temperature of the moromi is less than 15 ° C, the enzyme activity and the yeast activity decrease, and if it exceeds 50 ° C, the enzyme activity and the yeast activity similarly decrease, and in both cases, the fermentation rate is reduced and miscellaneous bacteria enter. There is a risk of this.

  In the alcohol fermentation process after the second stage charging, as in the case of the first embodiment of the present invention described above, seed vinegar may be sprayed after the alcohol fermentation. Acetic acid fermentation is performed after alcohol fermentation, and acetic acid is generated. The period of the fermentation process is usually 1 month to 6 months after the completion of the second stage charging, and the acidity in the moromi in this fermentation process is 5% to 8%.

  After fermentation is completed, it is preferable to perform aging as in the case of the first embodiment. In this case, aging is continued in the kamemeka where fermentation has been performed. The aging temperature is preferably 10 ° C. to 50 ° C., and the aging period is preferably 6 months to 5 years after the end of the fermentation process after the second stage charging. After completion of the ripening step, the contents are taken out from the rice bran, pressed and filtered to separate the liquid and the solid content, thereby obtaining raw vinegar. The acidity of the original vinegar is 5% to 8%, and this is diluted with water to make the acidity 4% to 5%. In this way, vinegar as a product is obtained. In this embodiment as well, aging may be performed by transferring the moromi to a container or tank different from that of the kame koji that has undergone fermentation.

  By using two-stage charging as in the second embodiment of the present invention, the alcohol concentration can be increased at the initial stage of fermentation, thereby suppressing the generation of various bacteria, and alcohol fermentation and acetic acid performed after the second stage charging. Fermentation can be performed actively.

  That is, in general, in the fermentation process after charging the raw materials, alcohol fermentation proceeds mainly in the middle stage of fermentation, and the acidity in the moromi is low, so it is easy to be contaminated with bacteria, but according to the second embodiment of the present invention. Since the initial alcohol concentration is high, it is possible to suppress the invasion of miscellaneous bacteria, which is an inhibitory factor of fermentation, so that the yeast activity and enzyme activity can be maintained well and active fermentation can be realized. As a result, the production efficiency of vinegar can be improved, and the production period can be shortened.

  Since this invention uses what added soybean to germinated brown rice as a fermentation raw material, the vinegar which is rich in an amino acid and (gamma) aminobutyric acid can be manufactured. That is, when rice bran enzyme (protease enzyme) acts on germinated brown rice, protein decomposition occurs and the amount of amino nitrogen in moromi increases. Moreover, since soybean is added as a fermentation raw material, the amount of amino nitrogen in the moromi taste further increases due to the proteolysis of soybean caused by the enzyme.

  On the other hand, germinated brown rice is rich in γ-aminobutyric acid, and therefore the content of γ-aminobutyric acid in the moromi is also increased. Moreover, since soybean is added as a fermentation raw material, the content of γ-aminobutyric acid in moromi can be further increased. The reason why the content of γ-aminobutyric acid increases due to the blending of soybean is considered to be as follows.

  That is, it is considered that the production of glutamic acid in moromi increases by decomposition of soybean protein, and glutamic acid is converted to γ-aminobutyric acid by the action of koji mold of rice bran, thereby increasing the content of γ-aminobutyric acid. .

  Hereinafter, the present invention will be described in detail based on examples.

Example 1
First, steamed rice was prepared as follows.

  In a metal container, 6 kg of brown rice and 12 liters of water were put, and the brown rice was immersed in water at room temperature for 20 hours to germinate. After the water soaking treatment is completed, the germinated brown rice is separated from the soaking water, drained, drained, and then the germinated brown rice is put into a steaming device, steam with a steam pressure of 1013 HPA is introduced into the steaming device, and the germinated brown rice is heated with steam. Steamed

  Steaming was performed for 1 hour. Then, it cooled by natural cooling and obtained steamed rice.

  In addition, steamed soybeans were prepared as follows.

  In a metal container, 700 g of organic soybeans and 3 liters of water were placed, and the soybeans were immersed in water at room temperature for 15 hours. After completion of the water soaking treatment, the soybean was separated from the soaking water, drained and drained, and then the soybean was placed in a steaming device, steam with a water vapor pressure of 1013 HPA was introduced into the steaming device, and the soybean was heated and steamed with steam. Steaming was performed for 1 hour. Then, it cooled by natural cooling and steamed soybeans were obtained. This steamed soybean was ground using a mincing machine to make a minced shape.

  Furthermore, rice bran was prepared as follows.

  In a metal container, 4 kg of brown rice and 8 liters of water were placed for 7 minutes, and the brown rice was immersed in water for 17 hours at room temperature. After completion of the water soaking treatment, the brown rice is separated from the soaking water for 7 minutes, drained, drained, and then the brown rice is placed in the koji making apparatus, water vapor with a steam pressure of 1013 HPA is introduced into the apparatus, and the brown rice is heated with water vapor for 7 minutes. Steamed. Steaming was performed for 1 hour. After the steamed rice thus obtained was naturally cooled, seed rice (yellow koji) was sown in this steamed rice, and koji making was started. The iron making was performed at a temperature of 36 ° C. for 42 hours. In this way, rice bran was obtained.

  Using steamed rice, steamed soybean (minced), and rice bran prepared as described above, steamed rice 8.1 kg (original material 6 kg), steamed soybean (minced) 1.44 kg (original material 700 g), rice bran 4. These were charged into a porcelain jar at a blending rate of 2 kg (original raw material 4 kg) and water 36 liters at a time.

  After completion of the preparation, 300 g of a swinging bowl was spread on the top of the preparation layer, and the turtle bowl was covered and allowed to stand. Thus, saccharification, alcohol fermentation, and acetic acid fermentation were performed. A series of fermentation processes were performed for 6 months after preparation. After completion of the fermentation process, pressing and filtration were performed to obtain raw vinegar. The acidity of the original vinegar was 6.4%. This was diluted with water to obtain vinegar having an acidity of 4.4%.

  When the total content of amino acids was analyzed by liquid chromatography (post-column derivatization high-performance liquid chromatography) for the obtained vinegar, the total amino acid content was 501 mg / 100 ml. Further, when the content of γ-aminobutyric acid was analyzed by the same liquid chromatographic method, the content of γ-aminobutyric acid was 63 mg / 100 ml. The amino acid composition (free amino acid) is shown in Table 1.

Example 2
Steamed rice using germinated brown rice was prepared by the same method and conditions as in Example 1. In addition, steamed soybeans and rice bran were prepared by the same method and conditions as in Example 1. 4.2 kg of rice bran and 10 liters of water were placed in a porcelain jar, and the lid was closed and left standing (first stage preparation).

  After the first stage, after 8 days, the lid of the rice cake is opened, 8.1 kg of steamed rice, 1.44 kg of steamed soybean (minced), and 26 liters of water are added. The lid was closed and allowed to stand (second stage preparation).

  The alcohol concentration of the moromi at the start of the second stage charge was measured and found to be 10%.

  After the second stage charging, saccharification, alcohol fermentation, and acetic acid fermentation were performed. The series of fermentation steps after the second stage charge was performed for 6 months after the second stage charge. After completion of the fermentation process, pressing and filtration were performed to obtain raw vinegar. The acidity of the original vinegar was 6.9%. This was diluted with water to obtain vinegar having an acidity of 4.4%.

  When the total content of amino acids and the content of γ-aminobutyric acid were analyzed by the same measurement method as in Example 1 for the obtained vinegar, the total amino acid content was 508 mg / 100 ml, and the γ-aminobutyric acid content was 64 mg / 100 ml.

Example 3
Steamed rice, steamed soybean (minced), rice bran, and water used in Example 1 were charged at once into a porcelain rice cake at the same mixing ratio as in Example 1. Fermentation was carried out under the same method and conditions as in Example 1. The fermentation process was performed for 6 months after preparation.

  After completion of the fermentation process, aging was carried out in the same rice bran. Aging was carried out for 1 year and 6 months after completion of the fermentation process. That is, the whole process period of the fermentation process and the aging process was 2 years after the preparation.

  After completion of aging, pressing and filtration were performed to obtain raw vinegar. The acidity of the original vinegar was 6.4%. This was diluted with water to obtain vinegar having an acidity of 4.4%.

  About the obtained vinegar, when the total content of amino acids and the content of γ-aminobutyric acid were analyzed by the same measurement method as in Example 1, the total content of amino acids was 714 mg / 100 ml, and the content of γ-aminobutyric acid Was 65 mg / 100 ml.

Example 4
The rice bran and water used in Example 1 were charged into the porcelain rice cake in the same mixing ratio as in Example 2 (first stage charging), and then the steamed rice and steamed soybean used in Example 1 were used. (Minches) and water were charged in the same mixing ratio as in Example 2 (second stage charging), and fermentation was performed in the same manner and conditions as in Example 2. The fermentation process was performed for 6 months after the second stage charge.

  After completion of the fermentation process, aging was carried out in the same rice bran. Aging was carried out for one year after completion of the fermentation process after the second stage charging. That is, the whole process period of the fermentation process and the aging process after the second stage charge was one year and six months after the second stage charge.

  After completion of aging, pressing and filtration were performed to obtain raw vinegar. The acidity of the original vinegar was 6.9%. This was diluted with water to obtain vinegar having an acidity of 4.4%.

  About the obtained vinegar, when the total content of amino acids and the content of γ-aminobutyric acid were analyzed by the same measurement method as in Example 1, the total content of amino acids was 715 mg / 100 ml, and the content of γ-aminobutyric acid Was 66 mg / 100 ml. According to the two-stage preparation method shown in this example, it was found that vinegar having a high total amino acid content and a high γ-aminobutyric acid content as in Example 3 could be obtained even when the aging period was shortened.

Comparative Example 1
Except for using commercially available natto in place of the steamed soybean in Example 1, the raw materials were charged at once into a ceramic rice cake at the same mixing ratio as in Example 1, and fermentation was carried out by the same method and conditions. About 15 hours after the charging, various germs were generated on the charging surface and were removed. After spraying the seed vinegar, the germs were removed 2 days later, but they were removed. However, the germs were generated, and the germs were removed each time. Various bacteria were generated every day until the end of the fermentation. The fermentation process was performed for 6 months after preparation.

  After completion of the fermentation process, aging was carried out in the same rice bran. Aging was carried out for one year after completion of the fermentation process. In the filtration treatment after aging, the supernatant liquid could be filtered over time, but the moromi taste was so viscous that it could hardly be filtered.

  The obtained vinegar had a natto odor. When the total content of amino acids and the content of γ-aminobutyric acid were analyzed by the same measurement method as in Example 1 for the obtained vinegar, the total amino acid content was 424 mg / 100 ml, and the γ-aminobutyric acid content was It was 4 mg / 100 ml.

Comparative Example 2
The blending ratio (steamed rice) was the same as in Example 1 except that steamed rice prepared using normal, ungerminated brown rice instead of steamed rice in Example 1 was used, and that steamed soybeans were not added. (8.1 kg, rice bran 4.2 kg, water 36 liters), the raw materials were charged at once into a porcelain rice cake and fermented by the same method and conditions. The fermentation process was performed for 6 months after preparation.

  After completion of the fermentation process, aging was carried out in the same rice bran. Aging was carried out for 2 years after completion of the fermentation process. After completion of aging, the raw vinegar was obtained by pressing and filtering. The acidity of the original vinegar was 7.1%. This was diluted with water to obtain vinegar having an acidity of 4.4%.

  About the obtained vinegar, when the total content of amino acids and the content of γ-aminobutyric acid were analyzed by the same measurement method as in Example 1, the total content of amino acids was 428 mg / 100 ml, and the content of γ-aminobutyric acid Was 37 mg / 100 ml.

(Antioxidation test)
The antioxidant property test was done as follows about this invention vinegar. This test was performed using a free radical evaluation apparatus FREE (manufactured by Wismer: medical device notification number 13B2X10066W00003). The vinegar produced according to Example 3 of the present invention was diluted with water to prepare 1%, 5%, and 10% concentration solutions, respectively, Sample 1 (1% solution), Sample 2 (5% solution), Sample 3 (10% solution) was used. 10 μl of sample 1 was added to 1 ml of hypochlorous acid-mixed reagent, mixed, and kept at 37 ° C. for 10 minutes, and then the chromogen was added dropwise. Since the sample solution reacts with the colored solution chromogen and turns red, the density of this color was measured with a photometer. Measurement was performed under the conditions of a light wavelength of 546 nm and a measurement time of 3 seconds in a photometer.

  The concentration thus measured is proportional to the amount of hypochlorous acid remaining without being erased by vinegar in Sample 1. That is, hypochlorous acid is erased by the antioxidant action of vinegar in Sample 1, but hypochlorous acid remaining without being erased causes a color reaction with the chromogen solution. Therefore, if the color density is large, the amount of hypochlorous acid remaining without being erased is large. Conversely, if the color density is small, the amount of hypochlorous acid remaining without being erased is small. There is a relationship.

  The measured concentration was compared with the blank concentration (color concentration due to the color reaction between the hypochlorous acid-free solution without vinegar and the chromogen solution), and was erased from the relationship between the concentration and the amount of hypochlorous acid. The amount of hypochlorous acid can be determined, and the numerical value is displayed as a measured value. The amount of hypochlorous acid erased is displayed in units of molar concentration (μmol / l). The results are shown in Table 2. It means that the more the amount of hypochlorous acid erased, the higher the antioxidant power of the sample.

Samples 2 and 3 were also subjected to an antioxidant test according to the test methods described above, and the amount of hypochlorous acid erased was measured. For comparison, the following samples 4 to 12 were similarly subjected to an antioxidant test according to the test method described above, and the amount of hypochlorous acid erased was measured.
Sample 4: 1% solution of vinegar produced according to Comparative Example 2 Sample 5: 5% solution of vinegar produced according to Comparative Example 2 Sample 6: 10% solution of vinegar produced according to Comparative Example 2 Sample 7: Vitamin C 0.1 mg / Dl solution sample 8: vitamin C 1 mg / dl solution sample 9: vitamin C 10 mg / dl solution sample 10: taurine 10 μmol / l
Sample 11: Taurine 100 μmol / l
Sample 12: Taurine 1000 μmol / l
The results are shown in Table 2.

  According to the above results, when comparing sample 1 (vinegar in Example 3) and sample 4 (vinegar according to the conventional manufacturing method), which is a 1% solution, the amount of hypochlorous acid in which sample 1 was erased more than sample 4 Many. Moreover, when the sample 2 (vinegar in Example 3) and the sample 5 (vinegar by the conventional manufacturing method) which are 5% solutions are contrasted, the amount of hypochlorous acid erased in the sample 2 is larger than that in the sample 5. Furthermore, when sample 3 (vinegar in Example 3) and sample 6 (vinegar according to the conventional manufacturing method), which are 10% solutions, are compared, sample 3 has more hypochlorous acid erased than sample 6.

  Therefore, it turned out that this invention vinegar (samples 1-3) has a large antioxidant power compared with the vinegar (samples 4-6) manufactured by the conventional manufacturing method. Moreover, this invention vinegar (samples 1-3) has shown the numerical value in which the amount of hypochlorous acid erase | eliminated extremely compared with vitamin C (samples 7-9) and taurine (samples 10-12). Therefore, in contrast with this invention vinegar (samples 1-3) and vitamin C (samples 7-9) and this invention vinegar (samples 1-3) and taurine (samples 10-12), this invention vinegar (samples 10-12) It can be seen that Samples 1 to 3 are remarkably superior in antioxidant power.

Claims (14)

  Steamed brown rice obtained by immersing brown rice in water to prepare steamed rice, steamed soybeans to prepare steamed soybeans, charged steamed rice, steamed soybeans, straw and water in a container, saccharified, Vinegar obtained by alcoholic fermentation and acetic acid fermentation.   The vinegar according to claim 1, which is obtained by adding steamed rice and steamed soybeans at a blending ratio of steamed rice 10 wt% to 30 wt% and steamed soybeans 1 wt% to 20 wt%.   The vinegar of Claim 1 or 2 obtained by charging so that the ratio of the compounding quantity of steamed rice and the compounding quantity of steamed soybean may be 1: 0.1-1: 0.5.   The charging is divided into two stages, the first stage charging and the second stage charging. In the first stage charging, rice bran and water are added, and in the second stage charging performed after the first stage charging, steamed rice and steamed soybeans are added. The vinegar according to any one of claims 1 to 3, obtained by charging the remaining amount of water.   The vinegar of Claim 4 obtained by charging so that the compounding quantity of the water in a 1st step preparation may become the quantity of 1 to 3 times the compounding quantity of koji in weight conversion.   The vinegar according to claim 4 or 5, which is obtained by performing the second stage charging at a stage where the moromi alcohol concentration becomes 8% to 16% after the first stage charging.   The vinegar according to any one of claims 1 to 6, obtained by using steamed soybeans that have been ground and minced as steamed soybeans.   Steamed brown rice obtained by immersing brown rice in water to prepare steamed rice, steamed soybeans to prepare steamed soybeans, charged steamed rice, steamed soybeans, straw and water in a container, saccharified, A method for producing vinegar characterized by performing alcoholic fermentation and acetic acid fermentation.   The method for producing vinegar according to claim 8, wherein steamed rice and steamed soybeans are charged at a blending ratio of steamed rice of 10 wt% to 30 wt% and steamed soybeans of 1 wt% to 20 wt%.   The method for producing vinegar according to claim 8 or 9, wherein the ratio between the blended amount of steamed rice and the blended amount of steamed soybean is 1: 0.1 to 1: 0.5.   The charging is divided into two stages, the first stage charging and the second stage charging. In the first stage charging, rice bran and water are added, and in the second stage charging performed after the first stage charging, steamed rice and steamed soybeans are added. The method for producing vinegar according to claim 8, wherein the remaining amount of water is charged.   The method for producing vinegar according to claim 11, wherein the blending amount of water in the first stage charging is 1 to 3 times the blending amount of koji in terms of weight.   The method for producing vinegar according to claim 11 or 12, wherein after the first stage charging, the second stage charging is performed when the alcohol concentration of the moromi is 8% to 16%.   The method for producing vinegar according to any one of claims 8 to 13, wherein steamed soybeans that have been ground and minced are used as the steamed soybeans.