JP2016220585A - Honey vinegar having good balance of honey flavor and acid taste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a honey vinegar that has a good honey flavor and acid-taste strength.SOLUTION: Provided is a brewed vinegar produced using a technique of acetic fermentation of honey plus alcohol in which 50 to 90 g of honey is used per 1 L of brewed vinegar and in which the acetic fermentation for the brewed vinegar is aerobic fermentation.SELECTED DRAWING: None

Description

  The present invention relates to honey vinegar having a good balance between honey flavor and acidity.

Many methods for producing vinegar have been proposed, and various materials and fermenting bacteria have been proposed. Examples of the raw material include grains such as rice and barley, fruits such as apples and grapes, and other vegetables.

  The brewed vinegar is roughly classified into grain vinegar such as rice vinegar, rice black vinegar and barley black vinegar and fruit vinegar such as apple vinegar and grape vinegar. However, honey vinegar is a brewed vinegar, but it does not belong to either grain vinegar or fruit vinegar.

  Honey is mainly composed of sugars such as glucose, fructose and sucrose, but it is rich in vitamins, essential amino acids, minerals and other essential nutrients for humans. It is widely popular as a healthy food.

Raw materials such as cereals, fruits, vegetables and other agricultural products, or a method of producing vinegar for fermenting acetic acid by adding alcohol or sugar to this mash is a known method, using honey as a raw material Also, Patent Document 1 proposes a method for producing vinegar by the same method.

JP2002-17336 Vinegar quality labeling standards (http://www.caa.go.jp/foods/pdf/kijun_43_110831.pdf)

According to the vinegar quality display standard based on the JAS method, honey vinegar has a honey use amount of 30 g or more per liter of brewed vinegar. However, when the amount of honey used is 30 g / L, almost no honey flavor peculiar to honey vinegar is felt, and in the conventional honey vinegar manufacturing method in which acetic acid fermentation is performed after honey is alcohol-fermented, aging progresses and vinegar While there is an advantage that the flavor is increased, the fermentation time is long, and the flavor of honey is impaired. In addition, if the amount of honey used is increased excessively, sourness masking is strong and the vinegar character is lost.
The present invention has been made to solve this problem.

  The object of the present invention is to provide honey vinegar with good honey flavor and acidity.

  As a result of intensive studies to solve the above problems, it was found that honey vinegar having a good balance between the flavor of honey and the strength of acidity can be produced by adjusting the concentration of honey in the brewed vinegar.

  The honey vinegar of this invention has the outstanding characteristic that the balance of the flavor of honey and the strength of acidity is favorable.

  The honey vinegar of the present invention is obtained by adding honey and seed vinegar (acetic acid bacteria) to a mixture of alcohol and water, followed by acetic acid fermentation.

  In the honey vinegar of the present invention, honey is not particularly limited, but acacia honey, sunflower honey, rape blossom honey, buckwheat honey, convolvulus honey, red honey, tochi honey, clover honey, orange honey, rosemary honey, coffee honey, manuka Honey, honeydew honey, etc. can be used, two or more kinds of honey can be mixed and used, and a hundred flower honey mixed with a plurality of flower honeys can also be used. Particularly preferred among these are acacia honey, convolvulus honey and hundred flower honey.

  Since the honey used as a raw material in the present invention has a great difference in flavor depending on the collected flowers, the flavor of the product differs depending on the type of honey used.

  The amount of honey is preferably 50 to 90 g with respect to 1 L of honey vinegar from the aspect of honey flavor, and also from the viewpoint of the balance between the honey flavor and the acidity.

Embodiments of the present invention will be described below, but the present invention is not limited thereto.

1L of brewed vinegar was prepared by subjecting acacia honey to alcohol to fermented with acetic acid. The honey content per liter of brewed vinegar was 50 g (Example 1), 90 g (Example 2), 30 g (Comparative Example 1), and 120 g (Comparative Example 2).

1L of brewed vinegar was prepared by subjecting sunflower honey to alcohol to fermented with acetic acid. The honey content per liter of brewed vinegar was 50 g (Example 3), 90 g (Example 4), 30 g (Comparative Example 3), and 120 g (Comparative Example 4).

1 L of brewed vinegar was prepared by subjecting rape blossom honey to alcohol to fermented with acetic acid. The honey content per liter of brewing vinegar was 50 g (Example 5), 90 g (Example 6), 30 g (Comparative Example 5), and 120 g (Comparative Example 6).

1 L of brewed vinegar was prepared by subjecting buckwheat honey to alcohol to ferment with acetic acid. The honey content per liter of brewed vinegar was 50 g (Example 7), 90 g (Example 8), 30 g (Comparative Example 7), and 120 g (Comparative Example 8).

Convolvulus honey added with alcohol was subjected to acetic acid fermentation to produce 1 L of brewed vinegar. The honey content per liter of brewed vinegar was 50 g (Example 9), 90 g (Example 10), 30 g (Comparative Example 9), and 120 g (Comparative Example 10).

One liter of brewed vinegar was prepared by subjecting one hundred flower honey to alcohol to fermentation with acetic acid. The honey content per liter of brewed vinegar was 50 g (Example 11), 90 g (Example 12), 30 g (Comparative Example 11), and 120 g (Comparative Example 12).

[Experiment 1]
Sensory evaluation of honey vinegar Examples 1-12 and Comparative Examples 1-12 shown in Table 1 were subjected to a sensory evaluation of the flavor, acidity and sweetness of honey on those diluted 5 times with water.
・ Evaluation number of people: 5 ・ Evaluation environment time zone: Around 16:00 Temperature: 24-26 ° C.
Humidity: 45-55%
Ventilation: Yes Lighting: Yes-Sensory evaluation procedure (1) Each sample was diluted 5 times with mineral water, and 15 mL each was added to a transparent plastic cup.
(2) The evaluation was conducted by one person to avoid the influence of others.
(3) The evaluator first drank room temperature water to prepare the oral environment.
(4) Next, the evaluator randomly selected and swallowed each sample, and entered the results on the evaluation sheet.
(5) After drinking, the mouth was squeezed with room temperature water (capacity undefined).
Thereafter, the procedures (3) to (5) were repeated until the evaluation was completed.
Evaluation method: The evaluation sheet (VAS method) was used using the evaluation sheet shown in FIG.
・ Evaluation methods: Honey flavor, acidity, sweetness

The relationship between sensory evaluation criteria and evaluation is shown below.
<Honey flavor evaluation>
(Judgment index) (Evaluation)
70-100: Strong honey flavor 40-69: Moderate honey flavor 10-39: Low honey flavor 0-9: Little honey flavor

<Sour taste evaluation>
(Judgment index) (Evaluation)
70 to 100: weak sourness and lack of vinegar quality 40 to 69: slightly sour, but no problem as vinegar 10 to 39: slightly sour, almost equivalent to commercially available vinegar 0-9: strong sour Equivalent to commercially available vinegar

<Sweetness evaluation>
(Judgment index) (Evaluation)
70-100: Strongly sweet and lacks vinegar-like quality 40-69: Feels a little sweet but doesn't mind as vinegar 10-39: Slightly weakly sweet, almost equivalent to commercially available vinegar 0-9: Sweetness is weak Equivalent to commercially available vinegar

It is a figure which shows the evaluation sheet used by the sensory evaluation of Experimental example 1. FIG. It is a graph which shows the average value of the sensory evaluation result of the honey flavor of each honey vinegar. It is a graph which shows the average value of the sensory evaluation result of the acidity of each honey vinegar. It is a graph which shows the average value of the sensory evaluation result of the sweetness of each honey vinegar. It is a graph which shows the absolute value of the difference of the flavor and sourness of honey, and it shows that a balance is so favorable that a numerical value is small.

  The results are shown in FIGS. As can be seen from FIGS. 2 and 4, honey flavor and sweetness show the same behavior. Therefore, we decided to adopt the honey flavor as an index of honey likeness. The honey vinegar with a small difference between the honey flavor and sourness is assumed to be a well-balanced honey vinegar (Fig. 5). As a result of calculating the honey flavor and sourness (Fig. 5), In this case, it was found that honey vinegar having a good balance between honey flavor and acidity strength was obtained.

Claims (2)

Brewed vinegar obtained by acetic acid fermentation of honey plus alcohol, and the amount of honey used is 50 to 90 g per liter of brewed vinegar. 2. The brewed vinegar according to claim 1, wherein the acetic acid fermentation is aeration fermentation.