JP2012044907A - Method for producing black vinegar powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing black vinegar powder by which the black vinegar powder having excellent dispersibility and storage stability can be produced and the concentration of the black vinegar can be heightened.SOLUTION: The black vinegar powder is produced as follows. A concentrated black vinegar is prepared by subjecting a commercial black vinegar to vacuum-concentration. The concentration can be carried out by vacuum concentration. The concentrated black vinegar has 65-85 mass% of the concentration of a solid component. A commercial rice powder is roasted, or a roasted rice is pulverized to afford a rice powder. The prepared concentrated black vinegar is mixed with the roasted rice powder. The proportion of the rice powder based on the black vinegar is 50-95 mass%. The prepared mixture of the black vinegar and the rice powder is dried by hot air, and pulverized. The pulverization is preferably carried out to form a powder shape in the size of 80 mesh pass. The product of the black vinegar powder is produced by packaging the pulverized product.

Description

  The present invention relates to a method for producing black vinegar powder.

  Powdered foods using black vinegar are known. Black vinegar powder is required to have excellent dispersibility and storage stability. Conventionally, a method for producing black vinegar powder is disclosed in which rice flour (excluding swollen ones) is added to black vinegar concentrated so that the evaporation residue is 10% or more, and then freeze-dried (see FIG. For example, see Patent Document 1).

Japanese Patent No. 3720028

  However, in the method for producing black vinegar powder described in Patent Document 1, it is necessary to add 1.5 times or more of rice flour to the solid equivalent of black vinegar. For this reason, there was a problem that the concentration of black vinegar was low.

  This invention is made | formed paying attention to such a subject, and it aims at providing the manufacturing method of the black vinegar powder which is excellent in a dispersibility and storage stability, and can raise the density | concentration of black vinegar. .

In order to achieve the above object, the method for producing black vinegar powder according to the present invention is characterized in that concentrated black vinegar and roasted rice flour are mixed and then dried.
By roasting the rice flour to be mixed with black vinegar, the black vinegar does not become a paste and is well dispersed and mixed in the rice flour. The produced black vinegar powder is excellent in storage stability.

  The black vinegar has a solid content of 65 to 85% by mass, and it is preferable to mix 50 to 95% by mass of the rice flour with the black vinegar. By increasing the solid concentration of black vinegar, the concentration of black vinegar in the product can be increased. Moreover, the black vinegar concentration with respect to rice flour can be raised by using the roasted rice flour.

  Black vinegar is a vinegar that has been fermented and aged for over a year. Commercially available black vinegar can be used. For concentration of black vinegar, heat concentration, vacuum concentration, freeze concentration, membrane concentration, and other known concentration methods can be used alone or in combination. The rice flour is obtained by milling rice, and can be used as Kamishin flour, rice cake flour, Domyoji flour, fallen potato powder, cold plum flour, white ball flour, fertilizer flour, infant flour, and other commercially available rice flour. In the present invention, rice bran is also included in the category of rice flour. The rice flour may be white rice flour, brown rice flour, red rice flour, black rice flour, or a mixture of two or more thereof. By using red rice flour or black rice flour, it is possible to obtain a product having a dark color when mixed with black vinegar.

  The roasted rice flour may be either roasted and then powdered, or it may be roasted rice flour or roasted and then ground into powder Those are more preferred. The rice for roasting may be brown rice or polished rice, but brown rice is more preferable. When roasting rice flour, it is preferable to pre-dry the rice flour before roasting. Roasting can be performed, for example, in a direct-fired kettle with a stirrer. The roasting is preferably performed at a temperature of 100 to 150 ° C., particularly 120 to 130 ° C. with respect to rice or rice flour. When roasted at 120 to 130 ° C., the starch of rice or rice flour is more easily alphalated and more easily dispersed with black vinegar than when roasted at a temperature lower than 120 ° C. The roasting is preferably performed to such an extent that the rice or rice flour becomes dark brown. In that case, when mixed with black vinegar, the product can be made into a product that is dark and has the color of black vinegar powder. For drying after mixing, hot air drying, vacuum drying, steam drying, infrared drying, freeze drying, and other known drying methods can be used alone or in combination. The dried black vinegar rice powder mixture is preferably pulverized.

  The black vinegar powder produced in the present invention may contain corn starch, potato powder, kinako flour, wheat flour, other edible powders, sugar powder, collagen powder, yeast powder, and other powdered foods. The produced black vinegar powder may be used as it is as a food, or may be added to other foods and drinks.

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the black vinegar powder which is excellent in the dispersibility and storage stability, and can raise the density | concentration of black vinegar can be provided.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
First, prepare black vinegar. Black vinegar can be produced by treating raw rice in the order of primary fermentation, secondary fermentation, filtration, preparation, filtration, heat sterilization, and container filling. The commercially available black vinegar thus produced is concentrated in vacuo to prepare concentrated black vinegar. Concentration can be performed by vacuum concentration. Also prepare roasted rice flour. As the rice flour, one obtained by milling brown rice can be used. The prepared brown rice and other rice are roasted and then pulverized into powder. Alternatively, the prepared commercial rice flour is roasted. Roasting is performed at a temperature of 120 to 130 ° C. Prepare the prepared concentrated black vinegar and roasted rice flour. The blended black vinegar rice powder mixture is dried with hot air and then pulverized. The pulverization is preferably performed to a powder form of 80 mesh pass. After pulverization, package and make black vinegar powder product.

  Commercially available black vinegar was concentrated in vacuo to Brix 75%. Commercially available brown rice flour was dried for a whole day and night and roasted in a direct-fired kettle with a stirrer for 5 to 10 minutes so that it became a continuous color at 120 to 130 ° C. Brown rice flour was prepared by pulverizing normal rice and pulverized red rice. The roasted brown rice flour was allowed to cool and packed in bags. 60 kg of concentrated black vinegar and 45 kg of roasted brown rice flour were mixed and dried with hot air for 2 days. After drying, it was pulverized into a powder of 80 mesh pass and sealed in an aluminum bag to obtain a product. The produced black vinegar powder was well dispersed in brown rice flour and had excellent storage stability.

Commercially available black vinegar was concentrated in vacuo to Brix 75%. Commercial brown rice was roasted in a direct-fired kettle with a stirrer for 5 to 10 minutes at 120 to 130 ° C. until it became a permanent color. The roasted brown rice was crushed to produce rice flour. 8.75 kg of concentrated black vinegar and 6.50 kg of rice flour were mixed and dried with hot air for 2 days. After drying, it was pulverized into a powder of 80 mesh pass and sealed in an aluminum bag to obtain a product. The black vinegar powder produced was well dispersed in rice flour and was excellent in storage stability.

Claims (2)

  A method for producing black vinegar powder characterized in that concentrated black vinegar and roasted rice flour are mixed and then dried. 2. The method for producing black vinegar powder according to claim 1, wherein the black vinegar has a solid content of 65 to 85 mass%, and 50 to 95 mass% of the rice flour is mixed with the black vinegar.