JP3558967B2 - Production method of brown wheat vinegar - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing vinegar containing a large amount of active ingredients of brown barley and brown rice.
In addition, the present invention relates to a method for producing vinegar with richness in a short time by using brown wheat and brown rice as raw materials, performing saccharification, alcohol fermentation, and acetic acid fermentation in parallel.
[0002]
[Prior art]
Conventionally, vinegar made from brown rice is often produced as black vinegar in southern Kyushu. Black vinegar is generally produced by inoculating black koji mold on steamed brown rice to prepare black koji, charging it into a jar, and performing saccharification-alcohol fermentation-acetic acid fermentation-ripening over a long period of 1 to 3 years. ing. It is also known that black vinegar contains a physiologically active ingredient and is good for the body.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to produce vinegar containing a large amount of various physiologically active components contained in brown wheat and brown rice.
Further, in the present invention, since various physiologically active components contained in the epidermis of brown wheat and brown rice have a strong tendency to be eluted by vinegar, the raw materials are present in the fermentation broth until acetic acid fermentation or ripening is completely completed. The second task was to establish a special fermentation method to maintain the elution of the physiologically active component.
[0004]
[Means for Solving the Problems]
INDUSTRIAL APPLICABILITY The present invention has succeeded in shortening the fermentation time and sufficiently eluting the bioactive components of brown barley and brown rice by performing three-sided parallel fermentation of saccharification, alcohol fermentation, and acetic acid fermentation using brown barley and brown rice as raw materials. It is.
[0005]
In the present invention, the "three-member parallel compound fermentation" includes the simultaneous compound fermentation of saccharification and alcohol fermentation in sake production up to acetic acid fermentation and fermentation of the three members in parallel. Starch saccharification of brown barley and brown rice begins early and continues saccharification slowly during the entire fermentation period, while the elution of bioactive components gradually increases from the start of acetic acid fermentation, reaches the highest at the end of acetic acid fermentation, and removes acetic acid bacterial membranes. It is considered that the elution still continues during the ripening period of three months after the aging.
[0006]
The raw materials in the present invention are brown barley and brown rice.
The brown barley is one or more of various types of wheat, such as brown wheat, brown barley, brown oat, and brown pigeon barley, and a skin portion, for example, bran or a crushed product thereof may be used together.
Further, the brown rice is the brown rice itself from which the firs are removed, and an epidermis such as germ, bran, or defatted bran may be used together.
[0007]
If the whole is 100 parts by weight, the use ratio of brown rice to brown rice is about 5 to 95 parts by weight, and about 95 to 5 parts by weight of brown rice is preferable. More preferably, it is 30 to 70 parts by weight of brown wheat, about 30 to 70 parts by weight of brown rice, and most preferably about half.
[0008]
Brown barley and brown rice are separately steamed, inoculated with a seed black koji mold (such as Aspergillus niger IFO4343), and subjected to aeration koji making to produce different koji. It is advisable to mix the epidermis or its processed product before steaming. Koji making is completed in about 2 days.
[0009]
The brown barley koji and the brown rice koji are mixed and put into a tank at about a half volume, and then water is added to the full volume. The whole is blown with steam to maintain the temperature at about 30 to 35 ° C., and is maintained for about 2 weeks. During this time, stirring is performed occasionally to start saccharification.
[0010]
About 2 weeks after putting the koji into the tank, add the acid-resistant yeast seed culture solution (any acid-resistant alcohol-fermenting yeast may be used, or the Association No. 9 or the like), and occasionally stir appropriately to conduct alcohol fermentation. Wait for the start.
[0011]
Separately, a bottom is expanded to fill the inside of the tank, and a frame of a truncated cone is formed so that the height is below the liquid level, and a wire mesh that allows alcohol-containing liquid to pass through but does not allow carbon dioxide gas bubbles to pass around, A carbon dioxide concentration device is collected at one or a plurality of locations and opened so that carbon dioxide bubbles escape therefrom.
[0012]
When alcohol fermentation has started, this carbon dioxide concentration device is installed in a tank, and a culture solution in which acetic acid fermentation has been completed is added from another tank together with an acetic acid bacterium in such an amount that the acidity becomes about 1%. In this case, if alcohol fermentation is considered weak, alcohol can be supplemented.
As the acetic acid bacterium, it is common to use the acetic acid bacterium circulated together with the culture solution as described above, but the first acetic acid bacterium may be an acetic acid bacterium isolated from the vinegar brewery, and may be Acetobacter acetyl IFO3288 or the like. May be.
[0013]
After adding the acetic acid bacteria, the acetic acid bacteria grow well on the entire surface to form a film.However, in one or more places, only a portion where the carbon dioxide gas bubbles escape allows a large amount of carbon dioxide gas bubbles to come out, and the bacteria grow. The state where a film is not made continues.
[0014]
The acetic acid fermentation is continued for 2 to 3 months, and when the alcohol concentration is reduced to about 0.2%, in order to stop the acetic acid fermentation, all the acetic acid bacteria membranes are removed, and the acetic acid fermentation is allowed to stand for about 3 months, aged, and then the cake is removed. To separate.
It is better to put the whole moromi in a squeezing bag, put the weight in a bowl, add the weight, and squeeze slowly as in the case of sake squeezing.
[0015]
The squeezed liquid is a delicious brown wheat vinegar of about 5% acetic acid, but if left alone or divided and left for half a year to one year, and then aged, it becomes a more round and delicious brown wheat vinegar.
Next, examples of the present invention will be described.
[0016]
【Example】
1 ton of brown rice was steamed, inoculated with a seed black koji mold, and made with aeration for 2 days to produce brown rice koji.
In addition, 1 ton of brown wheat was steamed, inoculated with a seed black koji mold, and made with aeration for 2 days to produce brown wheat koji.
[0017]
750 kg of brown rice koji and 750 kg of brown barley koji were put into a 4 t tank so as to be mixed. Water is added from above, water is poured into the 4t tank until the 7th minute, steam is blown from the bottom, the whole is heated to 30-35 ° C while stirring the koji, saccharification is started, and occasionally padded for about 2 weeks. It was stirred into.
[0018]
Two weeks later, acid-resistant seed yeast was added to the tank, a paddle was added, and the mixture was stirred to confirm the presence of carbon dioxide gas bubbles at the start of alcohol fermentation. A carbon dioxide concentrator is set below the liquid level, and then the acetic acid fermentation solution produced in another tank is added together with the pellicle to an amount of 1% acidity (about 2% for a 5% acetic acid solution). the addition of split) was added to initiate the acetic acid fermentation.
[0019]
Immediately make acetic acid bacteria film on the entire surface, but only the central portion is as the round holes pellicles are corrupted by blowing up of the carbon dioxide gas bubbles due to the persistence of alcoholic fermentation open, long carbon dioxide bubbles were observed.
[0020]
Acetic acid fermentation when the alcohol is lowered to 0.2% in about 3 months, the pellicle was separated whole was terminated.
The bacteria film was separated and allowed to stand as it is about three months, and aged.
Then, successively put into a bag squeezed the whole mash, loading the boat, over the water pressure to obtain a slowly squeezed crude barley brown rice vinegar.
Crude barley brown rice vinegar obtained was allowed to stand for about one year, aged, were shipped.
[0021]
【The invention's effect】
In the present invention, brown wheat and brown rice are used as raw materials, and saccharification, alcohol fermentation, and acetic acid fermentation are performed in parallel to produce a mild vinegar in which a large amount of the biologically active ingredients of brown wheat and brown rice are eluted. We were able to.

Claims (5)

Put the fermented raw material consisting of brown wheat koji and brown rice koji into a tank, add water, start saccharification, then add acid-resistant seed yeast, start alcohol fermentation, and then pass the alcohol-containing liquid, but carbon dioxide gas bubbles Install a carbon dioxide concentration device that collects and opens in one place in the fermentation liquid, then adds seed acetic acid bacteria, collects carbon dioxide bubbles from alcohol fermentation in one place, escapes from there, and escapes the bubbles A method for producing brown barley vinegar, which comprises performing three-sided parallel fermentation of saccharification, alcohol fermentation, and acetic acid fermentation while retaining the acetic acid bacterium membrane on the other surface. The method for producing brown wheat vinegar according to claim 1, wherein the brown wheat of brown wheat koji is at least one selected from brown wheat, brown barley, brown oat, and brown pigeon barley. The method for producing brown wheat vinegar according to claim 1, wherein at least one skin portion selected from brown wheat, brown barley, brown oat, and brown pigeon is used together. The method for producing brown barley brown rice vinegar according to claim 1, wherein one or more selected from germ, bran, and defatted bran are used together. Collecting carbon dioxide gas bubbles in one place is performed by using a wire mesh that allows the alcohol-containing liquid to pass through but does not pass carbon dioxide gas bubbles, and installs a trapezoidal cone-shaped carbon dioxide concentration device with one place open. The method for producing brown barley brown rice vinegar according to claim 1.