JP2022119034A - vinegar - Google Patents

Abstract

To provide a novel vinegar whose acidity is reduced.SOLUTION: A vinegar contains 60 ppb (w/v) or more of 2-methyl pyrazine and 1 ppm (w/v) or more of 4-hydroxy-2,5-dimethyl-3(2H)-furanone.SELECTED DRAWING: None

Description

The present invention relates to vinegar.

Vinegar is a liquid seasoning containing acetic acid as a main component, which is obtained by acetic acid fermentation after alcoholic fermentation of sugar-containing ingredients. Various types of vinegar are known, such as grain vinegar, rice vinegar, black vinegar, and apple vinegar, depending on the raw materials and manufacturing methods.

On the other hand, since vinegar has a unique sourness and sour smell, that is, vinegar smell, many consumers avoid it and it is not used as widely as soy sauce. As a vinegar with reduced acidity, for example, Patent Document 1 reports a high amino acid content vinegar obtained by acetic acid fermentation of a high amino acid content liquid obtained by enzymatic decomposition or yeast fermentation of soybeans or brown rice. It is

JP-A-61-177979

SUMMARY OF THE INVENTION An object of the present invention is to provide a novel vinegar with reduced acidity.

The present inventors have made intensive studies to solve the above problems, and found that a certain amount of 2-methylpyrazine and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), which are aroma components, In addition to suppressing vinegar acidity in the contained vinegar, the inventors have found that the vinegar has a fruity flavor, and have completed the present invention based on this finding.

That is, the present invention provides vinegar containing 60 ppb (w/v) or more of 2-methylpyrazine and 1 ppm (w/v) or more of HDMF.

Since the vinegar of the present invention contains 60 ppb (w/v) or more of 2-methylpyrazine and 1 ppm (w/v) or more of HDMF, vinegar cadence is suppressed. Moreover, the vinegar of the present invention has a fruity flavor.

ADVANTAGE OF THE INVENTION According to this invention, the vinegar edge can be suppressed and the novel vinegar which has a fruity flavor can be provided.

4 is a graph showing the results of sensory evaluation of the grain vinegar of Comparative Example 1-2 produced in Example 1. FIG. 2 is a graph showing the results of sensory evaluation of the grain vinegar of Example 1-1 produced in Example 1. FIG. 4 is a graph showing the results of sensory evaluation of the grain vinegar of Example 1-2 produced in Example 1. FIG. 4 is a graph showing the sensory evaluation results of the rice vinegar of Comparative Example 2-2 produced in Example 2. FIG. 4 is a graph showing the sensory evaluation results of the rice vinegar of Comparative Example 2-3 produced in Example 2. FIG. 4 is a graph showing the sensory evaluation results of the rice vinegar of Example 2-1 produced in Example 2. FIG. 4 is a graph showing the results of sensory evaluation of the rice vinegar of Example 2-2 produced in Example 2. FIG.

DETAILED DESCRIPTION OF THE INVENTION Embodiments for carrying out the present invention will be described in detail below. However, the present invention is not limited to the following embodiments.

"Vinegar" in this specification means "vinegar" defined in the Vinegar Quality Labeling Standards (Consumer Affairs Agency Notification No. 8, August 31, 2011).

The term "fruity flavor" as used herein means a fruity taste and aroma.

As used herein, the term “vinegar odor” means a stimulating sour taste and sour odor felt at the moment when vinegar is put in the mouth.

The vinegar according to the present embodiment contains 60 ppb (w/v) or more of 2-methylpyrazine and 1 ppm (w/v) or more of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF). do. By containing these aromatic components, the vinegar according to the present embodiment has a suppressed vinegar flavor and a fruity flavor.

The vinegar according to the present embodiment may have a concentration of 2-methylpyrazine of 60 ppb (w/v) or more, but since it can suppress vinegar cadence and make it a more fruity flavor, it is 100 ppb (w/v). v) or more, or 1000 ppb (w/v) or more. The content of 2-methylpyrazine can be appropriately set within a range of 60 ppb (w/v) or more depending on the use of the vinegar.

In the vinegar according to the present embodiment, the upper limit of the concentration of 2-methylpyrazine is not particularly limited. Alternatively, it may be 5000 ppb (w/v) or less.

The vinegar according to the present embodiment may have an HDMF concentration of 1 ppm (w/v) or more, but since it can further suppress vinegar cadence and have a more fruity flavor, it is 4 ppm (w/v) or more. , 5 ppm (w/v) or more, or 100 ppm (w/v) or more. The content of HDMF can be appropriately set within a range of 1 ppm (w/v) or more depending on the use of the vinegar.

In the vinegar according to the present embodiment, the upper limit of the HDMF concentration is not particularly limited, but from the viewpoint of making the flavor appropriate, for example, 10000 ppm (w/v) or less, 1000 ppm (w/v) or less, or 500 ppm ( w/v) or less.

The concentrations of 2-methylpyrazine and HDMF can be measured by, for example, gas chromatography/mass spectrometry (GC/MS), gas chromatography/flame ionization detection (GC/FID), and the like.

The vinegar according to the present embodiment can be used as a raw material for sanbaizu, vinegared soy sauce, and the like, and can also be used for cooking vinegared dishes, vinegared rice, vinegared octopus, sweet and sour pork, pickles, boiled dishes, and the like. The vinegar according to the present embodiment can also be used for applications other than food, such as an insect attractant, a pH adjuster, and a cleaning liquid.

The vinegar according to the present embodiment is prepared, for example, by adding 2-methylpyrazine and HDMF to the base vinegar to adjust the content, and if necessary, diluting and concentrating (degassing, heating, drying, under reduced pressure It can be manufactured by performing heating, degassing, etc. at. As the base vinegar, for example, commercially available vinegar or vinegar produced by a known method can be used.

As an example of the known method for producing vinegar, a method for producing rice vinegar is given below. The raw material, rice, is steamed, rice malt and water are added to obtain mash, which is then fermented with yeast. Note that brewing alcohol may be added instead of yeast fermentation. Then, acetic acid bacteria are added to perform acetic acid fermentation. In the case of static fermentation, acetic acid fermentation is completed in about two weeks, and in the case of fermentation by aeration and stirring, it takes about two days. Subsequently, rice vinegar can be produced through clarification by filtration and sterilization by heating.

In addition to the above, the vinegar according to the present embodiment can be obtained by mixing grains (wheat, etc.) and beans (soybeans, etc.) in water and mixing them at a high temperature, as described in Patent Document 1, for example. Treat (for example, 100 to 120° C. for 10 to 60 minutes), add an enzymatic agent to this, and heat at a predetermined temperature (for example, 50° C. to 60° C.) for a predetermined period (for example, 10 hours to 2 days). ) It can also be produced by enzymatically decomposing, squeezing the resulting moromi by a conventional method, and then subjecting it to yeast fermentation and acetic acid fermentation. In the above production method, it is preferable to sterilize the moromi obtained after enzymatic decomposition from the viewpoint of suppressing microbial contamination during production.

The vinegar obtained by the above method may be aged for a predetermined period (for example, 1 to 2 weeks). Moreover, the vinegar obtained by the above method may be clarified. As the clarification method, known membrane treatment, diatomaceous earth filtration, centrifugation, flocculation method, sedimentation method and the like can be used without limitation. Furthermore, the vinegar obtained by the above method may be pasteurized (heat sterilized).

EXAMPLES The present invention will now be described more specifically based on examples. However, the present invention is not limited to the following examples.

[Example 1: Flavor component addition test to commercially available grain vinegar]
2-Methylpyrazine and/or HDMF was added to the final concentration shown in Table 1 for a commercially available grain vinegar containing 67 ppb of 2-methylpyrazine and not containing HDMF (trade name: grain vinegar, manufactured by Mizkan). 4 samples shown in Table 1 were prepared by adding these. A sensory evaluation test was carried out on each of the prepared samples by eight evaluators who had been trained and had sufficient discrimination ability. Evaluation items were three items of sourness, extension of sourness, and fruity flavor, and evaluation was made according to the following rating scale based on Comparative Example 1-1 (commercially available grain vinegar). In addition, "prolonged sourness" means that the sourness remains in the mouth for a long time.
grade scale
-3: Very weak -2: Weak -1: Slightly weak 0: Same 1: Slightly strong 2: Strong 3: Very strong

The results of sensory evaluation of each sample are shown in FIGS. Each numerical value represents the average value of evaluation, and ** in the figure indicates that there was a significant difference at a risk rate of 1% or less. It was confirmed that the addition of 2-methylpyrazine, HDMF, or both enhanced the fruity flavor.

[Example 2: Flavor component addition test to commercially available rice vinegar]
2-Methylpyrazine and/or HDMF were added to the final concentration shown in Table 2 to a commercially available rice vinegar (trade name: Junmai Vinegar, manufactured by Mizkan Co., Ltd.) containing neither 2-methylpyrazine nor HDMF. Then, 6 samples shown in Table 2 were produced. A sensory evaluation test was performed on each of the prepared samples by 10 evaluators who had been trained and had sufficient discrimination ability. The evaluation items were 4 items of vinegar cadence, fruity flavor, sourness, and preference, and evaluation was made according to the following rating scale based on Comparative Example 2-1 (commercially available rice vinegar). In addition, "taste" means the overall ease of eating as a vinegar, taking into consideration the five basic tastes and aroma other than sourness.
grade scale
-3: Very weak -2: Weak -1: Slightly weak 0: Same 1: Slightly strong 2: Strong 3: Very strong

The results of sensory evaluation of each sample are shown in FIGS. Each numerical value represents the average value of evaluation, and ** in the figure indicates that the risk rate is 1% or less, and * indicates that there is a significant difference when the risk rate is 5% or less. It was confirmed that the presence of both 60 ppb or more of 2-methylpyrazine and 1 ppm or more of HDMF suppresses the acidity and acidity and enhances the fruity flavor.

[Example 3: Flavor component addition test to vinegar with high amino acid content]
(Production of vinegar with high amino acid content)
Defatted soybeans and crushed wheat were used as raw materials to prepare koji using a conventional method. Water was added to the koji, auxiliary ingredients such as saturated saline were added, and the mixture was stirred at 55°C for 2 days to obtain a moromi. The resulting moromi was pressed to obtain a clear filtrate. Yeast was inoculated in this filtrate and alcoholic fermentation was carried out at 30° C. for 7 days using a 2.5 L jar fermentation. To the fermented liquid with an alcohol concentration of about 3.9%, auxiliary raw materials such as food grade ethanol and acetic acid bacteria were added and acetic acid fermentation was performed for 2 days using a 3 L volume acetate. After heating at 80° C. for 1 minute, bacteria were removed by centrifugation to obtain clear vinegar. The vinegar contained 3.9% of amino acids. Further, when the concentrations of aromatic components contained in the vinegar were quantified using GC-MS, 17 ppb of 2-methylpyrazine and 1561 ppb of HDMF were contained.

(Sensory evaluation of vinegar with high amino acid content)
2-methylpyrazine with a final concentration of 77 ppb, HDMF with a final concentration of 5.6 ppm, or both were added to the above amino acid-rich vinegar, and trained based on the sample before addition 3 with sufficient discrimination ability A sensory evaluation test was conducted by two evaluators. As a result, the following comments were obtained in common with the three persons.
・By adding both aromatic components, the acidity of the vinegar is suppressed, making it easier to eat.
・By adding one of the aroma components, it became possible to feel a refreshing sweetness and fruity flavor.

[Example 4: Cooking test using vinegar containing aromatic components]
Comparison of cooking characteristics when using commercially available rice vinegar (trade name: Junmai Vinegar, manufactured by Mizkan Co., Ltd.) and rice vinegar obtained by adding 2-methylpyrazine at a final concentration of 100 ppb and HDMF at a final concentration of 4 ppm to the rice vinegar. did The cooking examples consisted of three dishes, namely vinegared food, sanbaizu, and vinegared rice, and ten evaluators who were trained and had sufficient discriminating ability tasted them, and then tabulated their comments. The vinegared dish is made by adding 100 g of cucumber cut into 2 mm width, wakame seaweed cut into 2 cm width, 1 g of salt, 1 tablespoon of rice vinegar, and 1 teaspoon of sugar. Sanbaizu is a mixture of equal parts rice vinegar, soy sauce and mirin. The vinegared rice is made by adding 2 tablespoons of rice vinegar, 1 tablespoon of sugar and 2 teaspoons of salt to 0.5 go of white rice and mixing them. Table 3 shows comments collected from 10 evaluators after tasting. From these results, it was clarified that vinegar containing 2-methylpyrazine and HDMF has the effect of suppressing vinegar cadence and imparting a fruity flavor even when used for cooking.

Claims (1)

Vinegar containing 60 ppb (w/v) or more of 2-methylpyrazine and 1 ppm (w/v) or more of 4-hydroxy-2,5-dimethyl-3(2H)-furanone.

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