JP3824553B2 - Process for producing brewed vinegar and processed food - Google Patents
Process for producing brewed vinegar and processed food Download PDFInfo
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- JP3824553B2 JP3824553B2 JP2002119049A JP2002119049A JP3824553B2 JP 3824553 B2 JP3824553 B2 JP 3824553B2 JP 2002119049 A JP2002119049 A JP 2002119049A JP 2002119049 A JP2002119049 A JP 2002119049A JP 3824553 B2 JP3824553 B2 JP 3824553B2
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Description
【０００１】
【発明の属する技術分野】
本発明は醸造酢の製造方法及び加工食品に関する。穀類、果実類、野菜類等を原料とするこれらの調製物をアルコール発酵し、更にそのアルコール発酵液を酢酸発酵した醸造酢が、それ自体として、また飲料や他の調味料等の加工食品の製造原料として広く利用されている。本発明はかかる醸造酢の製造方法及び加工食品の改良に関する。
【０００２】
【従来の技術】
従来、醸造酢の製造方法として、穀類、果実類、野菜類等を原料とするこれらの調製物をアルコール発酵し、更にそのアルコール発酵液を酢酸発酵することが行なわれている。しかし、かかる従来法には、得られる醸造酢にアルコール発酵時の副生物等が持ち込まれるため、該醸造酢が色調の比較的濃い、また香味の比較的重たい乃至強いものになるという問題がある。かかる醸造酢を飲料や他の調味料等の加工食品の原料として用いると、得られる加工食品までもが色調の比較的濃い、また香味の比較的重たい乃至強いものになってしまう。
【０００３】
【発明が解決しようとする課題】
本発明が解決しようとする課題は、色調の比較的淡い、また香味の比較的軽い乃至弱い醸造酢、したがってそれを使用する場合には使用対象である素材等の特性を損なわない醸造酢を製造する方法、及びかかる方法によって得られる醸造酢を用いた加工食品を提供する処にある。
【０００４】
【課題を解決するための手段】
前記の課題を解決する本発明は、原料の調製物をアルコール発酵し、そのアルコール発酵液を圧力０．０２ＭＰａ以下及び品温２０〜６０℃の条件下で減圧蒸留した後、その蒸留液を酢酸発酵することを特徴とする醸造酢の製造方法に係る。また本発明はかかる製造方法によって得られる醸造酢を用いて成る加工食品に係る。
【０００５】
本発明に係る醸造酢の製造方法でも、原料の調製物をアルコール発酵する。原料の調製物のアルコール発酵それ自体は従来法と同様に行なうことができる。原料としては、米や麦等の穀類、ブドウやリンゴ等の果実類、ニンジンやイモ等の野菜類が挙げられる。これらの原料の調製物には、用いる原料との関係で各種がある。例えば米の場合には、玄米を精米し、洗浄し、水に浸漬して、水切りした後、蒸して、冷やしたものが挙げられる。また例えば小麦の場合には、小麦を破砕し、加水して、酵素処理、通常はアミラーゼを主体とする酵素で糖化処理したものが挙げられる。更に例えばブドウの濃縮果汁の場合には、これに加水したものが挙げられ、ブドウのストレート果汁の場合には、これに補糖したものが挙げられる。これらの原料の調製物のアルコール発酵としては、予め馴養しておいた通常はサッカロマイセス・セレビジェを主体とする酵母液或は種麹を加えて発酵する方法が挙げられる。
【０００６】
本発明に係る醸造酢の製造方法では、従来法のようにアルコール発酵液をそのまま酢酸発酵に供するのではなく、アルコール発酵液を減圧蒸留し、その蒸留液を酢酸発酵に供する。アルコール発酵液の減圧蒸留には回分式蒸留や連続式蒸留が適用できるが、いずれにしても減圧蒸留は圧力０．０２ＭＰａ以下及び品温２０〜６０℃の条件下で行なう。減圧蒸留した蒸留液の酢酸発酵それ自体は従来法と同様に行なうことができる。これには、予め馴養しておいた通常はアセトバクター・アセチを主体とする酢酸菌液或は種酢を加えて静置或は通気により発酵する方法が挙げられる。
【０００７】
本発明に係る醸造酢の製造方法によると、アルコール発酵液を減圧蒸留し、これによりアルコール発酵時の副生物等を取り除いた蒸留液を酢酸発酵するため、得られる醸造酢は色調の比較的淡い、また香味の比較的軽い乃至弱いものとなる。
【０００８】
本発明に係る醸造酢の製造方法において、アルコール発酵は品温１０〜２５℃の条件下で行ない、酢酸発酵は品温２０〜３０℃の条件下で行なうのが好ましい。また酢酸発酵は、減圧蒸留によりアルコール発酵液の６０容量％以下となる量の蒸留液を得て、この蒸留液を酢酸発酵するのが好ましい。いずれも、同時に生産性及び歩留まりにも配慮して、色調のより淡い、また香味のより軽い乃至弱い、したがってその使用対象の特性を損なわない醸造酢を得るためである。
【０００９】
本発明に係る加工食品は、以上説明した本発明に係る製造方法によって得られる醸造酢を用いて成るものである。かかる加工食品としては、飲料や他の調味料等、各種が挙げられるが、なかでもソース、マヨネーズ、ドレッシングが好適である。本発明に係る製造方法によって得られる醸造酢を用いたソース、マヨネーズ、ドレッシングは、それらの素材本来の色調や香味を有する優れたものとなる。
【００１０】
【発明の実施の形態】
本発明に係る醸造酢の製造方法の実施形態としては、次の１）〜３）が挙げられる。
１）玄米を精米し、洗浄し、水に浸漬して、水切りした後、蒸して、冷やす。得られた米の調製物に種麹を加え、製麹する。これに加水し、１５℃で１か月、静置によりアルコール発酵する。得られたアルコール発酵液を圧力０．０１ＭＰａ及び温度５５℃の条件下で減圧蒸留し、該アルコール発酵液の５５容量％に相当する量の蒸留液を得る。この蒸留液に加水し、種酢を加え、３０℃で２０日間、通気により酢酸発酵する。酢酸発酵物から濾過により菌体を除去し、醸造酢を得る方法。
【００１１】
２）小麦を破砕し、加水して、アミラーゼを主体とする酵素で糖化処理する。得られた小麦の調製物に予め馴養しておいたサッカロマイセス・セイレビジェを主体とする酵母液を加え、２０℃で１０日間、静置によりアルコール発酵する。得られたアルコール発酵液を圧力０．０１ＭＰａ及び温度５０℃の条件下で減圧蒸留し、該アルコール発酵液の５０容量％に相当する量の蒸留液を得る。この蒸留液に加水し、種酢を加え、３０℃で２０日間、通気により酢酸発酵する。酢酸発酵物から濾過により菌体を除去し、醸造酢を得る方法。
【００１２】
３）ブドウのストレート果汁にブドウ糖を補添する。得られたブドウの調製物に予め馴養しておいたサッカロマイセス・セレビジェを主体とする酵母液を加え、１７℃で２０日間、静置によりアルコール発酵する。得られたアルコール発酵液を圧力０．０１ＭＰａ及び温度５０℃の条件下で減圧蒸留し、該アルコール発酵液の５５容量％に相当する量の蒸留液を得る。この蒸留液に加水し、種酢を加え、３０℃で２０日間、通気により酢酸発酵する。酢酸発酵物から濾過により菌体を除去し、醸造酢を得る方法。
【００１３】
また本発明に係る加工食品の実施形態としては、次の４）が挙げられる。
４）前記１）〜３）のいずれかの方法で得た醸造酢３０重量部（酢酸濃度５容量％換算）、ライムのストレート果汁５重量部、サラダ油５７重量部及び食塩８重量部を混合して成るドレッシング。
【００１４】
【実施例】
試験区分１（醸造酢の製造）
実施例１
玄米を精米し、洗浄し、水に浸漬して、水切りした後、蒸して、冷やした。得られた米の調製物に種麹を加え、製麹した。これに加水し、１５℃で１か月、静置によりアルコール発酵して、エチルアルコール濃度１０容量％強のアルコール発酵液を得た。このアルコール発酵液を圧力０．０１ＭＰａ及び温度５５℃の条件下で減圧蒸留し、該アルコール発酵液の５５容量％に相当する量の蒸留液を得た。この蒸留液に加水し、種酢を加え、３０℃で２０日間、通気により酢酸発酵した。酢酸発酵物から濾過により菌体を除去し、酢酸濃度１０容量％の醸造酢を得た。
【００１５】
実施例２
小麦を破砕し、加水して、アミラーゼを主体とする酵素で糖化処理した。得られた小麦の調製物に予め馴養しておいたサッカロマイセス・セイレビジェを主体とする酵母液を加え、２０℃で１０日間、静置によりアルコール発酵して、エチルアルコール濃度１０容量％強のアルコール発酵液を得た。このアルコール発酵液を圧力０．０１ＭＰａ及び温度５０℃の条件下で減圧蒸留し、該アルコール発酵液の５０容量％に相当する量の蒸留液を得た。この蒸留液に加水し、種酢を加え、３０℃で２０日間、通気により酢酸発酵した。酢酸発酵物から濾過により菌体を除去し、酢酸濃度１０容量％の醸造酢を得た。
【００１６】
実施例３
ブドウのストレート果汁にブドウ糖を補添した。得られたブドウの調製物に予め馴養しておいたサッカロマイセス・セレビジェを主体とする酵母液を加え、１７℃で２０日間、静置によりアルコール発酵して、エチルアルコール濃度１０容量％強のアルコール発酵液を得た。このアルコール発酵液を圧力０．０１ＭＰａ及び温度５０℃の条件下で減圧蒸留し、該アルコール発酵液の５５容量％に相当する量の蒸留液を得た。この蒸留液に加水し、種酢を加え、３０℃で２０日間、通気により酢酸発酵した。酢酸発酵物から濾過により菌体を除去し、酢酸濃度１０容量％の醸造酢を得た。
【００１７】
実施例４
リンゴの濃縮果汁に加水し、得られたリンゴの調製物を、以下実施例３と同様にして、アルコール発酵し、減圧蒸留し、酢酸発酵して、酢酸濃度１０容量％の醸造酢を得た。
【００１８】
比較例１〜４
減圧蒸留をしないで、アルコール発酵液をそのまま酢酸発酵に供した以外は、実施例１〜４と同様にして、酢酸濃度１０容量％の醸造酢を得た。
【００１９】
比較例５〜８
減圧蒸留の代わりに、大気圧及び温度８５℃の条件下で常圧蒸留した以外は、実施例１〜４と同様にして、酢酸濃度１０容量％の醸造酢を得た。
【００２０】
試験区分２（製造した醸造酢の評価）
試験区分１で製造した各例の醸造酢について、分光光度計を用い、４２０ｎｍにおける透過率（％）を測定した。また男性１０名及び女性１０名の合計２０名の検査員により、実施例１〜４の醸造酢をそれぞれ相当する比較例１〜４の醸造酢と比較して官能評価した（評価１）。同様に、比較例５〜８の醸造酢をそれぞれ相当する比較例１〜４の醸造酢と比較して官能評価した（評価２）。更に同様に、実施例１〜４の醸造酢をそれぞれ相当する比較例５〜８の醸造酢と比較して官能評価した（評価３）。官能評価は、色調については淡い方を選択させ、また香味については軽い乃至弱い方を選択させて、選択した人数で示した。以上の結果を、各例の醸造酢の製造内容と共に、表１にまとめて示した。
【００２１】
【表１】
試験区分３（ドレッシングの製造及び評価）
実施例５〜８及び比較例９〜１６
試験区分１で製造した各例の醸造酢を水で２倍希釈し、酢酸濃度５容量％の醸造酢とした。そしてこの醸造酢３０重量部、ライムのストレート果汁５重量部、サラダ油５７重量部及び食塩８重量部を混合してドレッシングを製造した。男性１０名及び女性１０名の合計２０名の検査員により、実施例５〜８のドレッシングをそれぞれ相当する比較例９〜１２のドレッシングと比較して官能評価した（評価４）。同様に、比較例１３〜１６のドレッシングをそれぞれ相当する比較例９〜１２のドレッシングと比較して官能評価した（評価５）。更に同様に、実施例５〜８のドレッシングをそれぞれ相当する比較例１３〜１６のドレッシングと比較して官能評価した（評価６）。官能評価は、好ましい方を選択させて、選択した人数で示した。以上の結果を、各例で使用した醸造酢と共に、表２にまとめて示した。
【００２３】
【表２】
【発明の効果】
既に明らかなように、以上説明した本発明には、色調の比較的淡い、また香味の比較的軽い乃至弱い醸造酢、したがってそれを使用する場合には使用対象である素材等の特性を損なわない醸造酢を製造する方法、及びかかる方法によって得られる醸造酢を用いることにより素材の特性を活した加工食品を提供できるという効果がある。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing brewed vinegar and a processed food. The brewed vinegar that is obtained by subjecting these preparations made from cereals, fruits, vegetables, etc. to alcohol fermentation, and further subjecting the alcohol fermentation liquor to acetic acid fermentation, itself, and processed foods such as beverages and other seasonings Widely used as a raw material for production. The present invention relates to a method for producing such brewed vinegar and an improvement of processed food.
[0002]
[Prior art]
Conventionally, as a method for producing brewed vinegar, these preparations using cereals, fruits, vegetables and the like as raw materials are subjected to alcohol fermentation, and further, the alcohol fermentation liquid is subjected to acetic acid fermentation. However, this conventional method has a problem that by-products and the like during alcohol fermentation are brought into the brewed vinegar, so that the brewed vinegar has a relatively dark color and a relatively heavy or strong flavor. . When such brewed vinegar is used as a raw material for processed foods such as beverages and other seasonings, even the processed foods obtained have a relatively dark color and a relatively heavy or strong flavor.
[0003]
[Problems to be solved by the invention]
The problem to be solved by the present invention is to produce a brewed vinegar having a relatively light color and a relatively light or weak flavor, and therefore, when using it, a brewed vinegar that does not impair the characteristics of the material to be used. And a processed food using brewed vinegar obtained by the method.
[0004]
[Means for Solving the Problems]
The present invention that solves the above-mentioned problems involves subjecting a raw material preparation to alcohol fermentation, distilling the alcohol fermentation liquor under reduced pressure at a pressure of 0.02 MPa or less and a product temperature of 20 to 60 ° C. The present invention relates to a method for producing brewed vinegar characterized by fermenting. Moreover, this invention relates to the processed food which uses the brewing vinegar obtained by this manufacturing method.
[0005]
In the method for producing brewed vinegar according to the present invention, the raw material preparation is subjected to alcohol fermentation. Alcohol fermentation itself of the raw material preparation can be carried out in the same manner as in the conventional method. Examples of raw materials include grains such as rice and wheat, fruits such as grapes and apples, and vegetables such as carrots and potatoes. There are various types of preparations of these raw materials in relation to the raw materials used. For example, in the case of rice, brown rice is polished, washed, immersed in water, drained, steamed and cooled. In the case of wheat, for example, wheat is crushed, hydrolyzed and subjected to enzyme treatment, usually saccharification treatment with an enzyme mainly composed of amylase. Further, for example, in the case of a concentrated juice of grapes, a water that has been added thereto is mentioned, and in the case of a straight fruit juice of grapes, a supplemented sugar can be mentioned. Examples of the alcoholic fermentation of these raw material preparations include a method of fermenting by adding a yeast solution or seed meal mainly containing Saccharomyces cerevisiae, which has been acclimatized in advance.
[0006]
In the method for producing brewed vinegar according to the present invention, the alcoholic fermentation broth is not directly subjected to acetic acid fermentation as in the conventional method, but the alcoholic fermentation broth is distilled under reduced pressure, and the distillate is subjected to acetic acid fermentation. Batch distillation or continuous distillation can be applied to the vacuum distillation of the alcohol fermentation broth, but in any case, the vacuum distillation is performed under conditions of a pressure of 0.02 MPa or less and a product temperature of 20 to 60 ° C. The acetic acid fermentation of the distillate distilled under reduced pressure can be carried out in the same manner as in the conventional method. This includes a method in which acetic acid bacteria solution or seed vinegar mainly composed of Acetobacter aceti is used and fermented by standing or aeration.
[0007]
According to the method for producing brewed vinegar according to the present invention, the alcohol fermented liquor is distilled under reduced pressure, and thus the distilled liquor from which by-products during alcohol fermentation are removed is subjected to acetic acid fermentation. Therefore, the obtained brewed vinegar is relatively light in color. Also, the flavor is relatively light or weak.
[0008]
In the method for producing brewed vinegar according to the present invention, it is preferable that alcoholic fermentation is performed under a condition of a product temperature of 10 to 25 ° C., and acetic acid fermentation is performed under a condition of a product temperature of 20 to 30 ° C. In acetic acid fermentation, it is preferable to obtain a distillate in an amount that is 60% by volume or less of the alcoholic fermentation liquor by distillation under reduced pressure, and subject this distillate to acetic acid fermentation. In any case, in consideration of productivity and yield, at the same time, it is for obtaining a brewed vinegar having a lighter color and a lighter or weaker flavor, and thus does not impair the characteristics of the object of use.
[0009]
The processed food according to the present invention uses brewed vinegar obtained by the production method according to the present invention described above. Examples of such processed foods include beverages and other seasonings, among which sauces, mayonnaise, and dressings are suitable. Sauces, mayonnaise, and dressings using brewed vinegar obtained by the production method according to the present invention are excellent in their original color and flavor.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
The following 1) -3) are mentioned as embodiment of the manufacturing method of the brewing vinegar which concerns on this invention.
1) Brown rice is polished, washed, dipped in water, drained, steamed and cooled. Add seeds to the resulting rice preparation and knead. Water is added to this, and alcohol fermentation is performed at 15 ° C for 1 month. The obtained alcohol fermented liquor is distilled under reduced pressure under conditions of a pressure of 0.01 MPa and a temperature of 55 ° C. to obtain a distillate in an amount corresponding to 55% by volume of the alcohol fermented broth. Water is added to this distillate, seed vinegar is added, and acetic acid fermentation is performed by aeration at 30 ° C. for 20 days. A method of removing microbial cells from an acetic acid fermented product by filtration to obtain brewed vinegar.
[0011]
2) The wheat is crushed, hydrated, and saccharified with an enzyme mainly composed of amylase. A yeast solution mainly composed of Saccharomyces cerevisiae, which has been acclimatized in advance, is added to the obtained wheat preparation, and alcohol fermentation is performed by standing at 20 ° C. for 10 days. The obtained alcohol fermented liquor is distilled under reduced pressure under conditions of a pressure of 0.01 MPa and a temperature of 50 ° C. to obtain a distillate in an amount corresponding to 50% by volume of the alcohol fermented broth. Water is added to this distillate, seed vinegar is added, and acetic acid fermentation is performed by aeration at 30 ° C. for 20 days. A method of removing microbial cells from an acetic acid fermented product by filtration to obtain brewed vinegar.
[0012]
3) Add glucose to the grape straight juice. A yeast solution mainly composed of Saccharomyces cerevisiae, which has been acclimatized in advance, is added to the obtained grape preparation, and alcohol fermentation is performed by standing at 17 ° C. for 20 days. The obtained alcohol fermented liquor is distilled under reduced pressure under conditions of a pressure of 0.01 MPa and a temperature of 50 ° C. to obtain a distillate in an amount corresponding to 55% by volume of the alcohol fermented broth. Water is added to this distillate, seed vinegar is added, and acetic acid fermentation is performed by aeration at 30 ° C. for 20 days. A method of removing microbial cells from an acetic acid fermented product by filtration to obtain brewed vinegar.
[0013]
Moreover, the following 4) is mentioned as embodiment of the processed food which concerns on this invention.
4) 30 parts by weight of the brewed vinegar obtained by any one of the methods 1) to 3) (converted to 5% by volume of acetic acid), 5 parts by weight of lime straight juice, 57 parts by weight of salad oil and 8 parts by weight of salt are mixed. Dressing consisting of.
[0014]
【Example】
Test category 1 (Manufacture of brewed vinegar)
Example 1
Brown rice was polished, washed, dipped in water, drained, steamed and cooled. Seed koji was added to the resulting rice preparation and kneaded. Water was added thereto, and alcohol fermentation was carried out by standing at 15 ° C. for one month to obtain an alcoholic fermentation broth having an ethyl alcohol concentration of more than 10% by volume. This alcoholic fermentation broth was distilled under reduced pressure under conditions of a pressure of 0.01 MPa and a temperature of 55 ° C. to obtain a distillate in an amount corresponding to 55% by volume of the alcoholic fermentation broth. Water was added to this distillate, seed vinegar was added, and acetic acid fermentation was performed by aeration at 30 ° C. for 20 days. Bacterial cells were removed from the acetic acid fermented product by filtration to obtain brewed vinegar having an acetic acid concentration of 10% by volume.
[0015]
Example 2
The wheat was crushed, watered, and saccharified with an enzyme mainly composed of amylase. The yeast solution mainly composed of Saccharomyces cerevisiae that has been acclimatized in advance is added to the obtained wheat preparation, and alcohol fermentation is carried out by standing at 20 ° C. for 10 days, and alcohol fermentation with an ethyl alcohol concentration of more than 10% by volume is performed. A liquid was obtained. This alcoholic fermentation broth was distilled under reduced pressure under conditions of a pressure of 0.01 MPa and a temperature of 50 ° C. to obtain a distillate in an amount corresponding to 50% by volume of the alcoholic fermentation broth. Water was added to this distillate, seed vinegar was added, and acetic acid fermentation was performed by aeration at 30 ° C. for 20 days. Bacterial cells were removed from the acetic acid fermented product by filtration to obtain brewed vinegar having an acetic acid concentration of 10% by volume.
[0016]
Example 3
Glucose was supplemented to the straight juice of grapes. Yeast liquid mainly composed of Saccharomyces cerevisiae that has been acclimatized in advance is added to the obtained grape preparation, and alcohol fermentation is performed by standing at 17 ° C. for 20 days, and alcohol fermentation with an ethyl alcohol concentration of more than 10% by volume is performed. A liquid was obtained. This alcoholic fermentation broth was distilled under reduced pressure under conditions of a pressure of 0.01 MPa and a temperature of 50 ° C. to obtain a distillate in an amount corresponding to 55% by volume of the alcoholic fermentation broth. Water was added to this distillate, seed vinegar was added, and acetic acid fermentation was performed by aeration at 30 ° C. for 20 days. Bacterial cells were removed from the acetic acid fermented product by filtration to obtain brewed vinegar having an acetic acid concentration of 10% by volume.
[0017]
Example 4
Water was added to the concentrated fruit juice of the apple, and the resulting apple preparation was subjected to alcohol fermentation, distilled under reduced pressure, and acetic acid fermentation in the same manner as in Example 3 to obtain a brewed vinegar having an acetic acid concentration of 10% by volume. .
[0018]
Comparative Examples 1-4
A brewed vinegar having an acetic acid concentration of 10% by volume was obtained in the same manner as in Examples 1 to 4, except that the alcoholic fermentation broth was subjected to acetic acid fermentation as it was without distillation under reduced pressure.
[0019]
Comparative Examples 5-8
A brewed vinegar having an acetic acid concentration of 10% by volume was obtained in the same manner as in Examples 1 to 4 except that atmospheric distillation was performed under conditions of atmospheric pressure and temperature of 85 ° C. instead of vacuum distillation.
[0020]
Test Category 2 (Evaluation of manufactured brewed vinegar)
About the brewing vinegar of each example manufactured by the test division 1, the transmittance | permeability (%) in 420 nm was measured using the spectrophotometer. In addition, a total of 20 inspectors of 10 men and 10 women conducted sensory evaluation of the brewed vinegars of Examples 1 to 4 in comparison with the corresponding brewed vinegars of Comparative Examples 1 to 4 (Evaluation 1). Similarly, the brewed vinegars of Comparative Examples 5 to 8 were subjected to sensory evaluation in comparison with the corresponding brewed vinegars of Comparative Examples 1 to 4 (Evaluation 2). Similarly, sensory evaluation of the brewed vinegars of Examples 1 to 4 was performed in comparison with the corresponding brewed vinegars of Comparative Examples 5 to 8 (Evaluation 3). In the sensory evaluation, the lighter one was selected for the color tone, and the lighter or weaker one was selected for the flavor. The above results are shown together in Table 1 together with the production contents of the brewed vinegar of each example.
[0021]
[Table 1]
Test category 3 (dressing production and evaluation)
Examples 5-8 and Comparative Examples 9-16
The brewed vinegar of each example produced in Test Category 1 was diluted twice with water to obtain a brewed vinegar having an acetic acid concentration of 5% by volume. Then, 30 parts by weight of this brewed vinegar, 5 parts by weight of lime straight fruit juice, 57 parts by weight of salad oil and 8 parts by weight of salt were mixed to produce a dressing. A total of 20 inspectors, 10 males and 10 females, performed sensory evaluation of the dressings of Examples 5 to 8 in comparison with the corresponding dressings of Comparative Examples 9 to 12 (Evaluation 4). Similarly, the dressings of Comparative Examples 13 to 16 were compared with the corresponding dressings of Comparative Examples 9 to 12 for sensory evaluation (Evaluation 5). Similarly, the dressings of Examples 5 to 8 were subjected to sensory evaluation in comparison with the corresponding dressings of Comparative Examples 13 to 16 (Evaluation 6). In the sensory evaluation, the preferred one was selected and indicated by the selected number of people. The above results are summarized in Table 2 together with the brewed vinegar used in each example.
[0023]
[Table 2]
【The invention's effect】
As is apparent from the above, the present invention described above does not impair the characteristics of the brewed vinegar having a relatively light color and a relatively light or weak flavor, and therefore the material to be used when using it. By using the method for producing brewed vinegar and the brewed vinegar obtained by such a method, there is an effect that a processed food utilizing the characteristics of the raw material can be provided.
Claims (4)
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| JP2002119049A JP3824553B2 (en) | 2002-04-22 | 2002-04-22 | Process for producing brewed vinegar and processed food |
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| CN105695296A (en) * | 2016-04-11 | 2016-06-22 | 山西三盟实业发展有限公司 | Preparation method of sea buckthorn fruit and grain vinegar rich in potassium and flavones |
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| CN105331512A (en) * | 2015-11-27 | 2016-02-17 | 蚌埠市公泰调味品有限责任公司 | Production method of vinegar |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105695296A (en) * | 2016-04-11 | 2016-06-22 | 山西三盟实业发展有限公司 | Preparation method of sea buckthorn fruit and grain vinegar rich in potassium and flavones |
| CN105695296B (en) * | 2016-04-11 | 2018-08-14 | 山西梁汾醋业有限公司 | It is a kind of richness potassium and flavones sea-buckthorn fruit grain vinegar preparation method |
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