JP2011160668A - Method for producing vinegar and method for improving flavor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a vinegar which controls the characteristic grain smell of a vinegar using rice as a part of raw materials and is excellent in cooking suitability. <P>SOLUTION: The method for producing the vinegar includes a step of acetic acid-fermenting raw materials containing rice as a part thereof to obtain a vinegar A, a step of acetic acid-fermenting raw materials containing soybeans as a part thereof to obtain a vinegar B. Further, by performing a step of mixing at least the vinegar A with the vinegar B, the vinegar little having a grain smell originated from rice in the vinegar A is obtained. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing vinegar using rice as a part of raw material and a method for improving flavor, and more specifically, a method for producing vinegar using rice as a part of raw material and a vinegar producing method and flavor capable of reducing grain odor peculiar to vinegar. It is about the improvement method.

  In recent years, health-oriented foods have been favored. Among them, vinegar has proved to have various health functions, such as the effect of lowering high blood pressure, the effect of moderately increasing postprandial blood glucose level, and the effect of reducing body fat on obese body in recent years. The demand for beverages as well as cooking applications is high. And vinegar is generally produced through alcoholic fermentation with yeast and acetic acid fermentation with acetic acid bacteria after decomposing starchy raw materials such as rice and grains with koji mold enzyme. Although vinegar is good for health, many people are not good at acid smell. For this reason, several methods for improving the fragrance of vinegar by suppressing the acid odor have been proposed (see, for example, Patent Documents 1 to 5).

  For example, Patent Document 1 discloses a method of adding vanillin to brewed vinegar / synthetic vinegar and an aqueous acetic acid solution. Patent Document 2 discloses a method for fermenting acetic acid by containing a fatty acid ethyl ester and a plant protein. Patent Document 3 discloses a method using crotonic acid and maltol. Patent Document 4 discloses a method using vinegar using onion as a raw material. Patent Document 5 discloses a method of containing catechins.

Japanese Patent Application Laid-Open No. Sho 61-173761 JP-A-6-339365 JP-A-6-335379 JP-A-6-133756 JP 2007-20525 A

  By the way, in the case of vinegar using rice as a part of the raw material, a powdery smell peculiar to rice (so-called grain odor) remains, so many people are not good at the smell. However, any of the above prior art methods suppresses the acid odor caused by acetic acid, and a method for suppressing grain odor has not been proposed yet. In addition, the above prior art method has a problem that it is difficult to use because it has a different flavor from the original vinegar.

  The present invention has been made in view of the above-mentioned problems, and its purpose is a grain odor peculiar to vinegars using rice as a raw material (for example, grain vinegar, rice vinegar, brown rice vinegar, black vinegar, etc.). It is in providing the manufacturing method of the vinegar which was excellent in cooking ability because grain odor was suppressed.

  As a result of intensive studies to solve the above-mentioned problems, the inventors of the present application have used soybean as a raw material for vinegar obtained by acetic acid fermentation using rice as a part of the raw material (hereinafter referred to as “vinegar A”). By mixing vinegar obtained by acetic acid fermentation (hereinafter referred to as “Vinegar B”) as a part, the flavor inherent in “Vinegar A” (the refreshing flavor of grain vinegar, the sweet aroma of rice vinegar, etc.) It was newly found that grain odor caused by rice can be suppressed without loss.

  Here, the reason why the grain odor of “vinegar A” can be suppressed by “vinegar B” is not clear, but the inventors of the present application have found that the scent component produced by soy beans undergoing acetic acid fermentation reduces the grain odor derived from rice. This is presumed to be due to a significant masking effect. In addition, the vinegar produced by the production method of the present invention is obtained by mixing “vinegar A” and “vinegar B” separately subjected to acetic acid fermentation. It exerts a grain odor control effect without impairing the flavors it has (the refreshing flavor of grain vinegar, the sweet scent of rice vinegar, etc.). In other words, vinegar obtained by using both rice and soybeans as raw materials for vinegar and simultaneously undergoing acetic acid fermentation erases the original flavor of rice vinegar, making it difficult to achieve the object of the present invention (details) Is described in Example 3 of this specification.). The reason for this is not clear, but in the acetic acid fermentation process of vinegar using rice, the inventors of the present invention have an influence such as that when a certain amount of soybean is present, the original preferred flavor of vinegar using rice is less likely to be produced. I guess that it is given.

  The problem solving means [1] to [5] for solving the above problems will be listed below.

  [1] A step of obtaining vinegar A by subjecting a raw material containing rice as a part thereof to acetic acid fermentation, a step of obtaining a vinegar B by subjecting a raw material containing soybean as a part thereof to acetic acid fermentation, and at least the vinegar A and the vinegar A process for producing vinegar, comprising the step of mixing B.

  [2] The rice is used at a rate of 0.5 W / V% or more per vinegar and the soybean is used at a rate of 0.5 W / V% or more and 5 W / V% or less per vinegar. A method for producing vinegar according to Means 1.

  [3] The vinegar A is obtained without using soybean as a raw material, or obtained by using soybean as a raw material at a ratio of 0.1 W / V% or less per vinegar A. The method for producing vinegar according to means 1 or 2.

  [4] The method of producing vinegar according to any one of means 1 to 3, wherein the vinegar B is obtained by using soy sauce cake, which is a processed soybean product, as a raw material.

  [5] Rice in the above vinegar A by mixing vinegar A obtained by acetic acid fermentation of a raw material containing rice as part thereof with vinegar B obtained by acetic acid fermentation of a raw material containing soybean as part thereof A method for improving the flavor of vinegar characterized by suppressing the cereal odor derived from the vinegar.

  Therefore, according to the inventions described in claims 1 to 4, an unpleasant grain odor derived from rice can be suppressed without impairing the original flavor of vinegar using rice as a part of the raw material. Excellent vinegar can be produced. Moreover, according to the invention of Claim 5, the unpleasant grain odor derived from rice can be suppressed, without impairing the original flavor of the vinegar which used rice as a part of raw material.

  DESCRIPTION OF EMBODIMENTS Hereinafter, embodiments embodying the present invention will be described in detail.

(1) About “Vinegar A” <Examples of “Vinegar A” Raw Material and Manufacturing Method>
“Vinegar A” in the present invention is obtained through a process of subjecting a raw material containing rice as a part thereof to acetic acid fermentation. That is, “Vinegar A” only needs to use rice as at least part of the raw material, and other raw materials are not particularly limited. Therefore, for example, corn, wheat, fruits (including processed products such as fruit juice and fruit liquor), other vegetables (including processed products such as vegetable juice), other agricultural products (such as sugar cane and these) Squeezed juice), honey and the like may be used as a raw material together with rice. Moreover, the rice used as a raw material may be a processed product of rice, for example, a rice saccharified solution or sake lees. In addition, soybean may be used as a part of the raw material of “Vinegar A”, but as described above, if soybean is contained in a certain amount or more in the acetic acid fermentation process of vinegar using rice, The original flavor of the used vinegar (vinegar A) is difficult to produce. Therefore, it is preferable that the vinegar A is obtained without using soybean as a raw material, or obtained by using soybean as a raw material at a ratio of 0.1 W / V% or less per vinegar A.

  Typical examples of vinegar using rice include rice vinegar, grain vinegar, brown rice vinegar, and black vinegar. These vinegars may be produced by a conventional method. For example, by liquefying and saccharifying rice, corn, wheat, etc. using rice bran or enzyme, adding seed vinegar and alcohol to the obtained mash, pressing, adding acetic acid bacteria, and aeration stirring and fermentation The manufactured product can be used as the vinegar.

  Moreover, it is preferable that "vinegar A" used for this invention is "brewed vinegar" on a vinegar quality display standard. That is, “1 Cereals (including processed products such as sake lees. The same shall apply hereinafter), fruits (including fruit juice, processed products such as fruit liquor, etc .; the same shall apply hereinafter), vegetables (processed vegetable juices, etc.) The same shall apply hereinafter), other agricultural products (including sugarcane, etc. and their juices, the same shall apply hereinafter) or mash using honey as a raw material or alcohol and sugar added to this and then acetic acid fermented. Liquid seasoning that does not use glacial acetic acid or acetic acid.2 Acetic acid fermentation of alcohol or saccharified cereals, fruits, vegetables, other agricultural products or honey Liquid seasoning that does not use glacial acetic acid or acetic acid 3 Mixed 1 and 2 4 1, 2 or 3 sugars, acidulant (excluding glacial acetic acid and acetic acid) , Seasonings (amino acids, etc.), food Salt and the like (excluding spices; the same shall apply hereinafter) and the content of non-volatile acids, total sugars or total nitrogen (respectively when the acidity is converted to 4.0%. The same applies hereinafter) Are preferably less than 1.0%, 10.0% or 0.2%, respectively. " The reason is that “seasoned vinegar” prepared by actively adding seasonings tends to be avoided by consumers who prefer brewed vinegar.

<Usage of rice and “vinegar A” as raw materials>
It is preferable that the usage-amount of the rice used for the vinegar of this invention is the ratio of 0.5 W / V% or more per vinegar. This is because if the proportion of rice used is small, the grain odor, which is the subject of the present invention, is small, and it is not necessary to apply the present invention. On the other hand, the amount of rice used for the vinegar of the present invention is preferably 20 W / V% or less, more preferably 14 W / V% or less per vinegar. This is because if the amount of rice used is too large, the original grain odor is too strong, and even if “vinegar B” is added, the grain odor may not be sufficiently suppressed. Moreover, if there is too much usage-amount of rice, it will also become the costly expensive vinegar.

  As mentioned above, the usage-amount of the rice used for the vinegar as a final product will affect the effect (grain odor suppression effect) of this invention. Therefore, the amount of rice used for “Vinegar A” is not particularly limited, but for example, 5-30 W / V% per “Vinegar A” is appropriate. If you try to make vinegar that uses more rice than this, stable fermentation of acetic acid bacteria may be hindered, and furthermore, the viscosity of moromi may increase, making it difficult to process such as filtration. is there.

  The use ratio of “Vinegar A” per vinegar is not particularly limited. In other words, since the amount of rice used for the final vinegar affects the effect of the present invention (grain odor suppression effect), the ratio of “vinegar A” itself is not particularly limited. However, the use ratio of “Vinegar A” is preferably, for example, 1 W / V% or more and 90 W / V% or less per vinegar, and more preferably 20 W / V% or more and 90 W / V% or less. More preferred.

  In addition, the use rate of "vinegar A" said here refers to the use rate of the thing of the state which finished acetic acid fermentation in the manufacture process of vinegar A, and processed, such as filtration and disinfection as needed, water etc. The percentage of the product used in the previous stage to adjust acidity.

(2) About “Vinegar B” <Examples of “Vinegar B” Raw Material and Production Method>
“Vinegar B” in the present invention is obtained through a process of acetic acid fermentation of a raw material containing soybean as a part thereof. Although the kind of soybean used as a part of the raw material of “Vinegar B” is not particularly limited, for example, a medium grain type of yellow soybean having a high protein content and used for production of miso, soy sauce and the like is preferable. The reason for this is that the medium-sized seeds of yellow soybean have a strong scent peculiar to soybean and high nutritional value, and have a good flavor as vinegar using soybean.

  In “Vinegar B”, not only raw soybeans but also processed soybeans may be used as raw materials. For example, defatted soybeans, soy sauce cake and the like can be used. Use of soy sauce lees is preferable because the decomposition of amylase and protease produced by Aspergillus oryzae causes decomposition with higher efficiency and creates a complex fragrance, so that the effect of masking grain odor is increased. Moreover, as long as soybean is used as at least a part of the raw material, other raw materials are not particularly limited. Therefore, for example, corn, wheat, fruits (including processed products such as fruit juice and fruit liquor), other vegetables (including processed products such as vegetable juice), other agricultural products (such as sugar cane and these) Squeezed juice), honey and the like may be used as a raw material together with rice. In addition, it does not prevent using rice as a part of the raw material of "Vinegar B". In this case, as described above, the original flavor of vinegar using rice cannot be expected from the rice used for “vinegar B”, but “vinegar A” mixed with this “vinegar B” is the original flavor of vinegar using rice. Because there is a flavor, the original flavor of vinegar using rice is exhibited as the final product vinegar.

  In the present invention, “vinegar B” is obtained by subjecting soybean mash or soybean extract from soybeans or processed soybean products to acetic acid fermentation. For the separation of the moromi, for example, a Yabuta press or a soy hydraulic press can be used. Moreover, a general method can also be used for the method of acetic acid fermentation. Although it may be stationary fermentation or deep fermentation, in the case of stationary fermentation, fermentation inhibition may occur due to high concentration of amino acids and sugar, and unpleasant odors such as ethyl acetate and odor may remain. Deep fermentation is preferred because it is easy. An example of acetic acid fermentation is given below. After digestion and decomposition of soybean (or other raw materials (wheat etc.)), put moromi or its separated liquid into a deep fermentation apparatus, add alcohol, add seed vinegar containing acetic acid bacteria, aeration and agitation To do. The fermentation conditions are, for example, 25 ° C. to 35 ° C. and about 24 to 72 hours. As the acetic acid bacteria, Acetobacter aceti, Acetobacter pasteurianus, Gluconacetobacter sp. And the like can be used, and Gluconacetobacter europaeus is particularly preferable from the viewpoint of fermentation stability and flavor. Further, “Vinegar B” is also preferably “brewed vinegar” on the basis of vinegar quality display standards, similarly to “Vinegar A”.

<Use amount of soybean and “vinegar B” as raw materials>
It is preferable that the usage-amount of the soybean used for the vinegar of this invention is the ratio of 0.5 W / V% or more and 5 W / V% or less per vinegar. If the use ratio of soybeans increases, the effect of “Vinegar A” on grain odor suppression increases. Furthermore, since the total amount of amino acids is relatively high, there is also a secondary effect of becoming a rich umami vinegar. However, if soybeans are used excessively, the flavor of soybeans will be conspicuous, and the original flavor of vinegar using rice may be impaired. Moreover, when too much soybean is used, there is a drawback that amino acids become high and miscellaneous tastes such as bitterness and savory taste become conspicuous. Therefore, it is preferable to separately use a device for suppressing bitterness and gummy taste (another application by the present applicant: Japanese Patent Application No. 2009-221677).

  As described above, the amount of soybean used in the final product vinegar affects the grain odor control effect, so the amount of soybean used in “vinegar B” is not particularly limited. It is appropriate to set it to ˜20 W / V%. The reason for this is that if the amount of soybean used is less than this, it is necessary to use vinegar B in a large proportion in order to exert a grain odor control effect in the final product vinegar. This is because the ratio of use decreases and it becomes difficult to feel the original preferred flavor of vinegar A. In addition, when trying to make vinegar with a higher amount of soybeans used, stable fermentation of acetic acid bacteria may be hindered, and furthermore, the viscosity of moromi may increase, making it difficult to process such as filtration. It is.

  Similarly to vinegar A, the ratio of “vinegar B” used in the vinegar of the present invention is not particularly limited, and depends on the amount of soybean used in “vinegar B”. For example, 1 W / V% or more per vinegar It is preferable to mix | blend in the ratio of 50 W / V% or less, and it is more preferable to mix | blend in the ratio of 10 W / V% or more and 30 W / V% or less. The reason for this is that if the amount of “Vinegar B” used is too small, the effect of suppressing grain odor is not exhibited, or “Vinegar B” having a high soybean concentration must be used. Moreover, if the amount of “Vinegar B” used is too large, the proportion of “Vinegar A” used will be relatively reduced, making it difficult to feel the original flavor of vinegar A. In addition, the use ratio of "vinegar B" said here refers to the use ratio of the thing of the state which complete | finished acetic acid fermentation in the manufacture process of vinegar B, and processed, such as filtration and disinfection as needed, water etc. The percentage of the product used in the previous stage to adjust acidity.

(3) Mixing of “Vinegar A” and “Vinegar B” In the present invention, vinegar A obtained by performing acetic acid fermentation and vinegar B obtained by performing acetic acid fermentation are mixed. To produce vinegar as the final product. In this case, the raw materials of vinegar may be only “vinegar A” and “vinegar B”, but other raw materials may be used in addition to “vinegar A” and “vinegar B”. However, it is preferable to use only brewed vinegars other than water and vinegar A and vinegar B. The reason is that the vinegar, which is the final product, is also brewed vinegar on the vinegar quality labeling standard. Examples of brewed vinegars other than vinegar A and vinegar B include fruits such as apples and grapes, and vinegar using honey as a raw material. In addition, the method of mixing "Vinegar A" and "Vinegar B" is not specifically limited, A various method is employable.

  Although the example which actualized embodiment more is shown below, the present invention is not limited at all by these.

[Example 1]
In the present Example, the grain odor suppression effect by mixing "Vinegar A" and "Vinegar B" was verified. Moreover, in the present Example, the grain odor caused by the amount of soybean used in vinegar (or the amount of “vinegar B”) in a system in which the content of “vinegar A” is fixed and the content of “vinegar B” is changed. The influence on the suppression effect was also investigated.

(1) Preparation of vinegar
<Preparation of vinegar A>
35.2 kg of rice was pulverized, adjusted to 100 L with 60 ° C. warm water, added with 30 g of commercially available α-amylase (“Krytase T5” manufactured by Amano Enzyme Inc.), heated, and held at 90 ° C. for 30 minutes The mixture was further heated and held at 120 ° C. for 20 minutes. Then, after cooling to 57 ° C, 0.04 kg of a commercially available glucoamylase enzyme agent (“Sumiteam AL” manufactured by Shin Nippon Chemical Industry Co., Ltd.) is added and reacted at 57 ° C. for 18 hours to adjust rice liquefaction and saccharification. did. Next, saccharified mash was squeezed to obtain 96 L of rice saccharified solution. To 75 L of the obtained rice saccharified solution, 3.6 L of 66.5% alcohol and 21.4 L of seed vinegar are added, sterilized at 90 ° C., inoculated with acetic acid bacteria, and then deeply fermented at 32 ° C. for 5 days. 100 L of rice vinegar (hereinafter referred to as edible vinegar A1) having 0 W / V% and a rice content of 27.5 W / V% was obtained.

<Preparation of vinegar B>
After 12.6 kg of soybeans were pulverized, they were mixed with water to make 50 L of soybean cake and treated at 100 ° C. for 5 minutes. After adding 6 kg of soybean koji produced in a conventional manner and 0.8 kg of a commercially available protease enzyme agent (“Sumiteam LP” manufactured by Shin Nippon Chemical Industry Co., Ltd.) to 40 L of this soybean moromi, and adding water to make 50 L, Decomposed at 57 ° C for about 17 hours. This decomposed mash was squeezed to obtain 40 L of soybean decomposition solution. To 34.3 L of the obtained decomposition solution, 6.7 L of 47.5% ethanol and 59.0 L of seed vinegar were added, and acetic acid fermentation was performed by a deep fermentation method at 32 ° C. for 4 days. After completion of acetic acid fermentation, filtration and sterilization were carried out in accordance with a conventional method to obtain 100 L of soybean vinegar (hereinafter referred to as vinegar B1) having an acidity of 5.0% and a soybean content of 14.8 W / V%.

<Preparation of vinegar mixed with vinegar A1 and vinegar B1>
The amount of vinegar A1 used was fixed, and vinegars 1 to 4 were obtained according to the formulation shown in Table 1, using the vinegar B1 obtained above and the acetic acid-containing liquid having an acidity of 15.0 W / V%. The vinegars 1 to 4 are obtained by changing the conditions of soybean content within the range of 0.1 W / V% to 9.0 W / V%. In addition, the acetic acid containing liquid was used as "for acidity adjustment" in order to eliminate the influence on the flavor by a difference in acidity by unifying the acetic acid concentration of vinegars 1-4 to 4.2 W / V%. Therefore, it alone does not affect grain odor control.

(3) Consideration It can be seen that vinegars 1 to 4 all have suppressed grain odor, but vinegar 1 with a soy content of 0.1 W / V% has a slightly weaker inhibitory effect, and is relatively less than control rice vinegar. It was close quality. In addition, vinegar 4 containing 9.0 W / V% defatted soybean significantly suppressed the grain odor, but the flavor of soybean was felt strongly, and the evaluation was relatively unfavorable as the taste of the whole fragrance. As for vinegar 2 containing 0.5 W / V% defatted soybean and vinegar 3 containing 5.0 W / V% defatted soybean, grain odor is significantly suppressed and the soybean flavor is not felt so much and is a control. It was found that the vinegar has a better fragrance balance than rice vinegar. As a result, it was confirmed that the effect of suppressing grain odor was demonstrated by mixing vinegar A and vinegar B, and considering the overall flavor, the soy content per vinegar is 0.5 W / V% to 5.0 W. / V% was found to be more preferable.

[Example 2]
In this example, the content of “vinegar B” is fixed and the grain odor control effect by the amount of rice used in vinegar (or the amount of “vinegar A”) is changed in a system that changes the content of “vinegar A”. The effect on

(1) Preparation of vinegar Using vinegar A1 and vinegar B1 used in Example 1, the amount of vinegar B1 was fixed according to the formulations shown in Tables 5 and 6, and vinegar A1 and acidity 15.0 W / V% Acetic acid-containing liquid (for adjusting acidity) was mixed to obtain vinegars 5-12. In addition, vinegars 5-8 and vinegars 9-12 are vinegars prepared by fixing the content of vinegar B1 to 34 mL and 340 mL, respectively, and changing the conditions for the content of vinegar A1.

(2) Sensory evaluation About vinegars 5 to 12, instead of using vinegar B1, vinegar using an acetic acid aqueous solution having the same acetic acid concentration (acidity 5.0 W / V%) was used as each control, and the same as described in Example 1 Sensory evaluation was carried out by the method. The evaluation results are shown in Tables 7 and 8.

(3) Consideration It was found that in vinegars 5 to 12, grain odor was all suppressed. In addition, the vinegar 5 and vinegar 9 having a rice content of 0.1 W / V% originally have a weak grain odor, so the grain odor control effect by adding vinegar B1 is difficult to feel, and the soybean odor is felt strong and the balance of fragrance. Seems to be a little worse. Conversely, vinegar 8 and vinegar 12 having a high rice content (14.0 W / V%) have a soybean content of 0 compared to vinegar having a lower rice content (vinegar 6, 7, 10, 11). Even when vinegar B1 was added so as to be in the range of 5 W / V% to 5.0 W / V%, the effect of suppressing grain odor was felt to be relatively weak. As a result, it is confirmed that the effect of suppressing grain odor is demonstrated by mixing vinegar A and vinegar B, and the rice content is more likely to be exhibited in vinegar with 0.5 W / V% or more. all right.

[Example 3]
In this example, “Vinegar A” and “Vinegar B” were prepared separately and then mixed with them, instead of cereal odor and other vinegar prepared by acetic acid fermentation of rice and soybeans together. The flavor was examined.

(1) Preparation of vinegar To 15L of rice saccharified solution produced in the preparation process of vinegar A1 in Example 1 and 11.6L of soybean decomposition solution produced in the preparation process of vinegar B1, 47.5% ethanol 3.2L and seeds 70.2 L of vinegar was mixed, sterilized at 90 ° C., inoculated with acetic acid bacteria, and acetic acid fermentation was performed at 30 ° C. by a deep fermentation method for 5 days. After the completion of acetic acid fermentation, filtration and sterilization are carried out in accordance with conventional methods. Acidity 4.2 (W / V%), rice content 5.5 (W / V%), soybean content 5.0 (W / V%) 100 L of vinegar was obtained (hereinafter referred to as vinegar 13). Moreover, as this invention compared with the vinegar 13, the vinegar similar to the vinegar 3 in Example 1 (acidity 4.2 (W / V%), rice content 5.5 (W / V%), soybean content 5. 0 (W / V%)) was prepared (hereinafter referred to as vinegar 14). In the vinegar 13 and the vinegar 14 prepared as described above, the acetic acid concentration, the rice content, and the soybean content are the same. The difference between the two is whether the rice and soybeans are mixed and acetic acid fermented (vinegar 13), or the rice and soybeans are separately acetic acid fermented and then mixed and adjusted (vinegar 14). .

(2) Sensory evaluation About vinegar 13 and vinegar 14 obtained as described above, acetic acid having the same acetic acid concentration (acidity 5.0 W / V%) was used instead of vinegar B1 in vinegar 3 of Example 1. Sensory evaluation was performed in the same manner as in Example 1 using vinegar using an aqueous solution as a control. The evaluation results are shown in Table 9. In addition, regarding the preference, opinions expressed by sensory inspectors are described as “typical comments”.

(3) Consideration It became a result that the intensity | strength of the grain odor in the vinegar 13 and the vinegar 14 was suppressed compared with control. However, at the stage of preparation, vinegar 13 obtained by mixing rice and soybeans and acetic acid-fermenting had a worse evaluation of soybean odor than vinegar 14 obtained by separately acetic acid-fermenting rice and soybeans and blending them later. Moreover, as a result of the evaluation of the whole scent, vinegar 13 was less preferred than the control. This is because acetic acid fermentation with a mixture of rice and soybeans does not produce the refreshing and sweet scent components inherent in rice vinegar, and therefore it is presumed that the smell of soybeans was relatively prominent. The

  From the above results, the vinegar that was mixed with rice and soy and fermented with acetic acid is the purpose of the present invention, “Providing vinegar that suppresses unpleasant grain odor derived from rice without impairing the original flavor of vinegar using rice I realized that I could n’t do it. Therefore, in order to implement | achieve the said objective, it turned out that it is necessary to prepare vinegar by mixing both after carrying out acetic acid fermentation of rice and soybean separately.

[Example 4]
In the present Example, compared with “Vinegar B” (= Vinegar B1) in Example 1, “Vinegar B” in which the amount of soybean used was reduced was used to verify the grain suppression effect.

(1) Preparation of vinegar <Preparation of vinegar B>
Vinegar B2 fermented by reducing the amount of soybean used in the preparation process of vinegar B1 in Example 1 by 50% was prepared. The vinegar B2 has an acidity of 5.0 W / V% and a soy consumption of 7.4 W / V%.

<Preparation of vinegar mixed with vinegar A1 and vinegar B2>
The amount of vinegar A1 used was fixed in the same manner as in Example 1, and vinegar 15 to 18 were obtained using vinegar B2 and an acetic acid-containing solution (for acidity adjustment) having an acidity of 15.0 W / V%. Vinegar 15 to vinegar 18 are vinegars having the same acetic acid concentration, soybean content, and rice content as vinegar 1 to vinegar 4 in Example 1, respectively.

(2) Sensory evaluation About the said vinegars 15-18, the vinegar which used the acetic acid aqueous solution of the same acetic acid concentration (acidity 5.0 W / V%) instead of using vinegar B2 was set as each control, and Example 1 description Sensory evaluation was carried out by the same method as that described above. The results are shown in Table 11.

(3) Consideration It was confirmed that even if vinegar B2 obtained by reducing the amount of soybean used as compared with vinegar B1 described in Example 1 was used, the grain odor suppression effect was exhibited. And even if the amount of soybean used in “Vinegar B” is small, the amount of soybean is increased so that the soybean content per vinegar of the final product falls within 0.5 W / V% to 5.0 W / V%. It was confirmed that the vinegar was excellent in fragrance balance, suppressing grain odor as in 16, 17, 18 and not worrying about soybean odor. From the above results, it was found that the soy content in the final product vinegar is more likely to affect the degree of grain odor control effect than the soy content in “Vinegar B”.

[Example 5]
In the present Example, the grain odor suppression effect by the vinegar prepared using "soy sauce lees" as a soybean raw material used for "vinegar B" was verified.

(1) Preparation of vinegar <Preparation of vinegar B>
In a conventional manner, 55.7 L of water was added to 30.6 kg of soy sauce koji made using soybeans, wheat and koji molds, and then digested and decomposed at 57 ° C. for 24 hours. The obtained cracked mash was sterilized at 90 ° C., then 35.7 L of seed vinegar was added and squeezed to obtain 100 L of a decomposition solution. After blending 3.4 L of 47.5% alcohol and 6.5 L of water to 89 L of this decomposition solution, 0.1 L of acetic acid bacteria culture solution (seed vinegar) is inoculated and aerated at 32 ° C. for about 3 days. Stirring fermentation was performed. Then, 100 L of vinegar (hereinafter referred to as vinegar B3) using soybeans having an acidity of 5.0 W / V% was obtained by filtration and sterilization. The amount of soybean used per vinegar B3 is 13.5 W / V%.

<Preparation of vinegar mixed with vinegar A1 and vinegar B3>
Using the obtained vinegar B3, vinegar A1 prepared in Example 1, and an acetic acid-containing liquid (for acidity adjustment) having an acidity of 15.0 W / V%, vinegars 19 to 22 were prepared according to the formulation shown in Table 12.

(2) Sensory evaluation About vinegars 19-22, vinegar using acetic acid aqueous solution of the same acetic acid concentration (acidity 5.0 W / V%) instead of using vinegar B3 was used as each control, and the same as described in Example 1 Sensory evaluation was carried out by the method. The evaluation results are shown in Table 13.

(3) Consideration Even when vinegar B3 obtained using soy sauce cake as a raw material was used, it was confirmed that the effect of suppressing grain odor was exhibited. And in the vinegar 20, 21, and 22 prepared so that the soybean content derived from soy sauce cake may be 0.5-5.0 W / V%, grain odor is fully suppressed, and the soy sauce cake-derived smell is also included. It was confirmed that the vinegar had an excellent fragrance balance that was not bothering me. Moreover, compared with the evaluation with the vinegar using "vinegar B1" of Example 1, the tendency for the grain smell to be felt weaker was shown. This is considered to be due to the fact that by using koji mold like soy sauce koji rather than soy itself, a more complex aroma was produced and the effect of suppressing grain odor was enhanced. From the above results, it was found that soy sauce cake is more preferable as the soybean raw material used in “Vinegar B”.

[Example 6]
In this example, as “vinegar A”, the effect of suppressing grain odor in vinegar produced by using wheat and corn in addition to rice was verified.

(1) Preparation of vinegar <Preparation of vinegar A>
15.6 kg of rice, 10 kg of wheat, and 10 kg of corn are pulverized and mixed with warm water at 60 ° C. to make 100 L of mash, and 0.1 kg of a commercially available α-amylase enzyme agent (“Chrytase T5” manufactured by Amano Enzyme Co., Ltd.) After the addition, the temperature was raised, held at 90 ° C. for 30 minutes, and further heated to 120 ° C. Thereafter, the mixture was cooled to 57 ° C. to obtain a liquefied mash. Next, 0.1 kg of a commercially available glucoamylase enzyme agent (“Sumiteam AL” manufactured by Shin Nippon Chemical Industry Co., Ltd.) and 0.02 kg of a commercially available protease enzyme agent (“Sumiteam LP” manufactured by Shin Nippon Chemical Industry Co., Ltd.) are added. Then, the mixture was reacted at 57 ° C. for 18 hours. 66.5% ethanol 3.8L and seed vinegar 36.2L were added to 60L of the obtained decomposition solution, and acetic acid fermentation was performed by deep fermentation at 32 ° C for 5 days. As a result, 100 L of vinegar (hereinafter referred to as vinegar A2) having an acidity of 4.9 W / V%, a rice content of 9.4 W / V%, a wheat content of 5.4 W / V%, and a corn content of 5.4 W / V% was obtained. It was.

<Preparation of vinegar mixed with vinegar A2 and vinegar B1>
Using the obtained vinegar A2, vinegar B1 prepared in Example 1, and an acetic acid-containing liquid (for acidity adjustment) having an acidity of 15.0 W / V%, vinegars 23 to 26 were prepared according to the formulation shown in Table 12.

(2) Sensory evaluation For the above vinegars 23 to 26, each vinegar using an acetic acid aqueous solution having the same acetic acid concentration (acidity 5.0 W / V%) instead of vinegar B1 was used as each control. Sensory evaluation was performed by the same method. The results are shown in Table 15.

(3) Discussion It was confirmed that the grain odor control effect was exhibited even when vinegar A2 obtained using wheat or corn as part of the raw material was used instead of rice alone. And with the vinegar 24 and the vinegar 25 prepared so that the soybean content derived from the vinegar B1 is 0.5 to 5.0 W / V%, the grain odor is suppressed, and the soybean odor derived from the vinegar B1 does not matter. It was confirmed that the vinegar was excellent in fragrance balance. From the above results, it was found that grain odor control effects can be obtained according to the present invention even in vinegar produced using wheat and corn in addition to rice as a raw material used in “Vinegar A”.

Next, the technical ideas grasped by the embodiment described above are listed below.
(1) Acetic acid fermenting a raw material partially containing rice to obtain vinegar A, Acetic acid fermenting a raw material partially containing soybean to obtain vinegar B, and at least the vinegar A and the vinegar B A method for producing vinegar, comprising the step of mixing.
(2) A step of obtaining vinegar A which is a brewed vinegar by subjecting a raw material containing rice as a part thereof to acetic acid fermentation, and a step of obtaining a vinegar B which is a brewed vinegar by subjecting a raw material containing soybean as a part thereof to acetic acid fermentation And a step of mixing at least the vinegar A and the vinegar B. A method for producing vinegar, comprising:
(3) In the said thought 1 or 2, the said vinegar B should be obtained using the processed soybean product as a raw material.
(4) In the said thought 1 or 2, the said vinegar B should be obtained using the medium grain seed | species of yellow soybean as a raw material.
(5) In the above idea 1 or 2, the vinegar B is obtained by deep fermentation.
(6) In the said thought 1 or 2, in the said mixing process, raw materials other than the said vinegar A and the said vinegar B are not added except water.

Claims (5)

A step of acetic acid fermenting a raw material containing rice as a part thereof to obtain vinegar A,
A step of acetic acid fermenting a raw material containing soybean as a part thereof to obtain vinegar B;
A method for producing vinegar, comprising: mixing at least the vinegar A and the vinegar B.   The rice is used at a rate of 0.5 W / V% or more per vinegar, and the soybean is used at a rate of 0.5 W / V% or more and 5 W / V% or less per vinegar. A method for producing vinegar according to claim 1.   The vinegar A is obtained without using soybean as a raw material, or obtained by using soybean as a raw material at a ratio of 0.1 W / V% or less per vinegar A. Item 3. A method for producing vinegar according to Item 1 or 2.   The method for producing vinegar according to any one of claims 1 to 3, wherein the vinegar B is obtained using soy sauce cake, which is a processed soybean product, as a raw material.   Grain derived from rice in vinegar A by mixing vinegar A obtained by acetic acid fermentation of a raw material containing rice as a part thereof with vinegar B obtained by acetic acid fermentation of a raw material containing soybean as a part thereof A method for improving the flavor of vinegar characterized by suppressing odor.