JP4149639B2 - Vinegar made from honey and its production method - Google Patents
Vinegar made from honey and its production method Download PDFInfo
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- JP4149639B2 JP4149639B2 JP2000206594A JP2000206594A JP4149639B2 JP 4149639 B2 JP4149639 B2 JP 4149639B2 JP 2000206594 A JP2000206594 A JP 2000206594A JP 2000206594 A JP2000206594 A JP 2000206594A JP 4149639 B2 JP4149639 B2 JP 4149639B2
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- JP
- Japan
- Prior art keywords
- vinegar
- honey
- fermentation
- acetic acid
- sugarcane
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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Description
【0001】
【産業上の利用分野】
本発明は、食酢とその製造方法に関する。
【0002】
【従来の技術】
食酢の製造方法としてはいろいろ提案されており、原料も発酵菌もいろいろ提案されている。例えば、原料としては、米、りんご、トウモロコシ、大麦、キビ、さつま芋などが挙げられる。
【0003】
そして、原料の種類に応じて製造方法も異なる。すなわち、醸造酢は、穀物酢と果実酢に大別され、穀物酢の主な種類として米酢、麦芽酢がある。果実酢には、りんご酢、ぶどう酢などがある。
【0004】
【発明が解決しようとする課題】
ところで、蜂蜜は、各種のミネラルやビタミンといった栄養分を豊富に含んでおり、しかも甘味なため、子供から大人まで愛用されている。
【0005】
また、食酢は疲労回復など、健康に良いとされている。
【0006】
特に、アメリカの記録的ベストセラーである「バーモントの民間療法」の記載によると、ハチミツとリンゴ酢で長寿が保てることを科学的に裏付けられているとのことであり、バーモント地方の長寿者の食生活では、その大部分がハチミツを常用しているとのことである。
【0007】
そこで、蜂蜜を原料とした食酢の製造が期待されるが、蜂蜜を原料とした食酢の製造技術が確立されていない。
【0008】
本発明の技術的課題は、このような問題に着目し、蜂蜜を原料とし、しかも発酵菌としてサトウキビの幼茎を用いることによって食酢を製造可能とすることにある。サトウキビの幼茎とは、サトウキビの甘い茎に成長する前の、苦みのある未成長の茎部であり、高さは数十センチ程度の時期が適している。
【0009】
【課題を解決するための手段】
本発明の技術的課題は次のような手段によって解決される。請求項1は、蜂蜜を水で希釈した液にサトウキビ幼茎の切断片又はサトウキビ幼茎の液汁を加えることでアルコール発酵と酢酸発酵を進行させることを特徴とするる食酢の製造方法である。
【0010】
このように、従来公知の酵母菌や酢酸菌に代えてサトウキビ幼茎の切断片に付着している菌を利用できるため、サトウキビが産する沖縄や奄美では、酵母菌や酢酸菌の確保が容易になる。
また、サトウキビ幼茎を圧搾して得た液汁を加えると、サトウキビ幼茎の繊維などのカスがなく、濾過処理が容易になる。
【0011】
請求項2は、アルコール発酵と酢酸発酵の後、活性炭で濾過すること を特徴とする請求項1に記載の食酢の製造方法である。
【0012】
このように、酢酸発酵した後、活性炭で濾過するので、酢特有の異臭も緩和され、かつ浄化した清浄な食酢を提供できる。
【0013】
請求項3は、請求項1記載の製法により、水で希釈した蜂蜜液にサトウキビ幼茎の切断片又はサトウキビ幼茎の液汁を加えて発酵させて得たことを特徴とする食酢である。
【0014】
このように、希釈した蜂蜜液にサトウキビ幼茎の切断片やサトウキビ幼茎の液汁を加えて発酵させて得た食酢は、蜂蜜特有の甘い香りと味が作用して、従来の食酢には無い、特殊な食酢が実現でき、食酢の需要が期待できる。
【0015】
請求項4は、アルコール発酵と酢酸発酵の後、活性炭で濾過されていることを特徴とする請求項3に記載の食酢である。
このように、酢酸発酵した後、活性炭で濾過されている食酢は、酢特有の異臭が緩和され、かつ除菌され浄化された清浄な食酢となる。
【0016】
【発明の実施の形態】
次に本発明による食酢とその製造方法が実際上どのように具体化されるか実施形態を説明する。
【0017】
本発明による蜂蜜を原料とした酢の醸造方法において、酵母及び酢酸菌による発酵が行われたことを科学的手法により裏付けるため、発酵試験を行なうとともに、微生物の接種原と考えられるサトウキビ幼茎及び発酵経過中のもろみからの微生物検出試験を実施した。
【0018】
この場合の分析項目と分析方法を説明する。
【0019】
1.発酵試験
蜂蜜40g、雑蜜10g、水400gを混合し、これにサトウキビ幼茎の切断片3.4gを投じ、25℃で2週間静置した。
【0020】
2.微生物検出試験
(1)試料液の調製
【0021】
サトウキビ幼茎の切断片34gを34mlのリン酸希釈で洗浄し、その洗浄液を試料液Aとした。検出試験に際しては、これをリン酸希釈で適宜希釈した。
【0022】
発酵経過中のもろみを試料液Bとした。検出試験に際しては、これをリン酸希釈液で適宜希釈した。
【0023】
(2)検出方法
微生物は以下の条件で培養を行ない、培地中に出現した集落数を計測することで、微生物検出を行なった。
【0024】
(培養条件)
酢酸菌:炭酸カルシウムを含有する酢酸菌検出用寒天
培養温度 30℃、培養時間 5日間
酵 母:クロラムフェニコールを100mg/l含有するYM培地
培養温度 25℃、培養時間5日間
【0025】
結果考察
1.発酵試験
発酵試験の結果、2週間の発酵によりpHが初発の6付近から3付近まで低下し酢酸臭が認められた。
2.微生物検出試験
微生物検出試験の結果、試料液A及び試料液Bの微生物数(cfu単位)は次の通りとなった。
【0026】
すなわち、試料液A(さとうきび幼茎切断片洗浄液)の場合、酢酸菌数は3.0×104 cfu/34mlであり、酵母数は7.7×102 cfu/34mlであった。
【0027】
一方、試料液B(発酵経過中のもろみ)の場合は、酢酸菌数は 5.2×105 cfu /ml、酵母数は1.3 ×106 cfu/mlであった。
【0028】
上の結果から、さとうきび幼茎中に多数の酢酸菌及び酵母が付着していることが明らかになったとともに、発酵液中に酢酸菌及び酵母が顕著に増殖していることが明らかとなった。
【0029】
これらの試験結果より、本発明による酢の製造においては、さとうきび幼茎の切断片の投入により、酵母によるアルコール発酵と酢酸菌による酢酸発酵を促進され良好な蜂蜜酢が得られるものと考えられる。
【0030】
また、この試験方法で製造した蜂蜜酢100gについて、成分試験した結果、次のとおりであった。(試験方法は、高速液体クロマトグラフ法で行なった。)
【0031】
すなわち、エネルギー:10kcal、水分:97.4g 、たんぱく質<0.1g 、脂質:<0.1g、炭水化物:2.3g 、灰分:0.1g 、酢酸:0.2g 、ナトリウム:3mgであった。
【0032】
このように、豊富なビタミン類やミネラル類やローヤルゼリー等天然の成分が多く含まれている。また、味わい深い酢であり、健康に良い酢として利用することができる。
【0033】
次に本発明の方法で蜂蜜酢を量産するには、蜂蜜20%と水80%の割合で混合して、蜂蜜を希釈し、サトウキビ幼茎の細片を加えて約1週間放置すると、酢酸発酵が進行する。次いで、4〜5日に1回の頻度で、前記割合の蜂蜜希釈液をつぎ足すことで、蜂蜜酢を量産できる。
【0034】
そして、約2〜3ケ月で、安定発酵期に移行し、品質の安定した蜂蜜酢が得られる。
【0035】
こうして得た食酢を活性炭を通過させることで、酢特有の異臭も緩和され、かつ除菌もされ、浄化した清浄な食酢を提供できる。
【0036】
以上、蜂蜜の希釈液をアルコール発酵ならびに酢酸発酵させるために、サトウキビ幼茎の細片を加えたが、蜂蜜の希釈液に従来の酵母菌や酢酸菌を用いて発酵させることも可能である。
【0037】
また、サトウキビ幼茎を圧搾して得た液汁を加えると、サトウキビ幼茎の繊維などのカスがなく、濾過処理が容易になる。すなわち、サトウキビ幼茎を圧搾して得た液汁を濾過すると、酵母菌と酢酸菌の液のみを加える製法のように食酢もろみや雑物を分離する行程が省かれる。
【0038】
【発明の効果】
請求項1のように、従来公知の酵母菌や酢酸菌に代えてサトウキビ幼茎の切断片に付着している菌を利用できるため、サトウキビが産する沖縄や奄美では、酵母菌や酢酸菌の確保が容易になる。
また、サトウキビ幼茎を圧搾して得た液汁を加えると、サトウキビ幼茎の繊維などのカスがなく、濾過処理が容易になる。
【0039】
請求項2のように、酢酸発酵した後、活性炭で濾過するので、酢特有の異臭も緩和され、かつ浄化した清浄な食酢を提供できる。
【0040】
請求項3のように、希釈した蜂蜜液にサトウキビ幼茎の切断片やサトウキビ幼茎の液汁を加えて発酵させて得た食酢は、蜂蜜特有の甘い香りと味が作用して、従来の食酢には無い、特殊な食酢が実現でき、食酢の需要が期待できる。
【0041】
請求項4のように、酢酸発酵した後、活性炭で濾過されている食酢は、酢特有の異臭が緩和され、かつ除菌され浄化された清浄な食酢となる。 [0001]
[Industrial application fields]
The present invention relates to vinegar and a method for producing the same.
[0002]
[Prior art]
Various methods for producing vinegar have been proposed, and various raw materials and fermenting bacteria have been proposed. For example, examples of the raw material include rice, apples, corn, barley, millet, and sweet potato.
[0003]
And a manufacturing method changes also according to the kind of raw material. That is, brewed vinegar is roughly classified into grain vinegar and fruit vinegar, and the main types of grain vinegar are rice vinegar and malt vinegar. Fruit vinegar includes apple vinegar and grape vinegar.
[0004]
[Problems to be solved by the invention]
By the way, honey is rich in nutrients such as various minerals and vitamins, and because it is sweet, it is loved by children and adults.
[0005]
In addition, vinegar is said to be good for health, such as recovery from fatigue.
[0006]
In particular, according to the description of the American record bestseller "Vermont folk remedies", it is scientifically supported that honey and apple cider vinegar can maintain longevity. In life, most of them use honey regularly.
[0007]
Therefore, production of vinegar using honey as a raw material is expected, but production technology for vinegar using honey as a raw material has not been established.
[0008]
The technical problem of the present invention is to make it possible to produce vinegar by paying attention to such problems and using honey as a raw material and using sugarcane seedlings as fermenting bacteria. The sugarcane seedlings are bitter and ungrown stems before they grow into sweet sugarcane stems, and the height is suitable for a period of several tens of centimeters.
[0009]
[Means for Solving the Problems]
The technical problem of the present invention is solved by the following means. Claim 1 is a method for manufacturing features and Sururu vinegar that causes honey to proceed alcoholic fermentation and acetic acid fermentation by adding juice of cut pieces or sugarcane young stems of sugarcane young stems solution obtained by dilution with water.
[0010]
In this way, it is easy to secure yeast and acetic acid bacteria in Okinawa and Amami produced by sugarcane because it can be used in place of conventionally known yeast and acetic acid bacteria and can adhere to sugarcane shoots. become.
Moreover, when the juice obtained by squeezing the sugar cane shoots is added, there is no residue such as fibers of the sugar cane shoots, and the filtration process becomes easy.
[0011]
A second aspect of the present invention is the method for producing vinegar according to claim 1, wherein after the alcoholic fermentation and the acetic acid fermentation, the mixture is filtered with activated carbon .
[0012]
Thus, after acetic acid fermentation, since it filters with activated carbon, the odor peculiar to vinegar is also relieved and the purified clean vinegar can be provided.
[0013]
Claim 3, the method according to claim 1, wherein a vinegar, characterized in that the honey solution diluted with water was obtained by fermenting by adding juice of cut pieces or sugarcane young stems of sugarcane young stem.
[0014]
In this way, vinegar obtained by adding sugarcane stalks and sugarcane sap juice to the diluted honey liquid and fermenting it has a sweet scent and taste peculiar to honey, which is not found in conventional vinegars Special vinegar can be realized and demand for vinegar can be expected.
[0015]
Claim 4 is the vinegar according to claim 3, which is filtered with activated carbon after alcohol fermentation and acetic acid fermentation .
Thus, after acetic acid fermentation, the vinegar filtered with activated carbon becomes a clean vinegar in which the odor peculiar to vinegar is alleviated and sterilized and purified.
[0016]
DETAILED DESCRIPTION OF THE INVENTION
Next, an embodiment of how the vinegar according to the present invention and the method for producing the vinegar will be practically described.
[0017]
In the method for brewing vinegar using honey as a raw material according to the present invention, in order to support the fermentation by yeast and acetic acid bacteria by a scientific method, a fermentation test was performed, and sugarcane stalks considered to be the inoculum of microorganisms and A microorganism detection test was carried out from moromi during the fermentation process.
[0018]
An analysis item and an analysis method in this case will be described.
[0019]
1. Fermentation test 40 g of honey, 10 g of miscellaneous honey, and 400 g of water were mixed, and 3.4 g of a sugarcane stalk cut piece was added thereto, and the mixture was allowed to stand at 25 ° C. for 2 weeks.
[0020]
2. Microorganism detection test (1) Preparation of sample solution
34 g of sugarcane shoots were washed with 34 ml of phosphoric acid diluted, and the washing solution was used as sample solution A. In the detection test, this was appropriately diluted with phosphoric acid dilution.
[0022]
The moromi during the course of fermentation was designated as sample solution B. In the detection test, this was appropriately diluted with a phosphoric acid diluent.
[0023]
(2) Detection method The microorganism was cultured under the following conditions, and the number of settlements that appeared in the medium was measured to detect the microorganism.
[0024]
(Culture conditions)
Acetic acid bacteria: Agar for detecting acetic acid bacteria containing calcium carbonate
Culture temperature 30 ° C, culture time 5 days Fermentation mother: YM medium containing 100 mg / l chloramphenicol
Culture temperature 25 ° C, culture time 5 days 【0025】
Consideration of results Fermentation test As a result of the fermentation test, the pH decreased from the initial 6 to 3 by fermentation for 2 weeks, and an acetic acid odor was observed.
2. Microorganism detection test As a result of the microorganism detection test, the number of microorganisms (in cfu units) in the sample liquid A and the sample liquid B was as follows.
[0026]
That is, in the case of sample solution A (sugar cane stalk cut piece washing solution), the number of acetic acid bacteria was 3.0 × 10 4 cfu / 34 ml, and the number of yeasts was 7.7 × 10 2 cfu / 34 ml.
[0027]
On the other hand, in the case of sample solution B (moromi during fermentation), the number of acetic acid bacteria was 5.2 × 10 5 cfu / ml, and the number of yeasts was 1.3 × 10 6 cfu / ml.
[0028]
From the above results, it was clarified that many acetic acid bacteria and yeast were attached to sugarcane shoots, and that acetic acid bacteria and yeast were proliferating remarkably in the fermentation broth. .
[0029]
From these test results, in the production of vinegar according to the present invention, it is considered that the introduction of sugarcane juvenile cut pieces promotes alcohol fermentation by yeast and acetic acid fermentation by acetic acid bacteria, thereby obtaining good honey vinegar.
[0030]
Moreover, about 100g of honey vinegar manufactured with this test method, it was as follows as a result of carrying out the component test. (The test method was performed by high performance liquid chromatography.)
[0031]
That is, energy: 10 kcal, moisture: 97.4 g, protein <0.1 g, lipid: <0.1 g, carbohydrate: 2.3 g, ash: 0.1 g, acetic acid: 0.2 g, sodium: 3 mg.
[0032]
Thus, abundant natural ingredients, such as abundant vitamins and minerals, and royal jelly, are contained. Moreover, it is a tasteful vinegar and can be used as a healthy vinegar.
[0033]
Next, in order to mass-produce honey vinegar by the method of the present invention, mix 20% honey and 80% water, dilute the honey, add sugar cane stalk strips and leave for about one week. Fermentation proceeds. Subsequently, honey vinegar can be mass-produced by adding the honey dilution liquid of the said ratio once every 4 to 5 days.
[0034]
And in about 2-3 months, it shifts to the stable fermentation period and the honey vinegar with stable quality is obtained.
[0035]
By passing the vinegar thus obtained through activated carbon, the unusual odor unique to vinegar is alleviated and sterilized, and a purified clean vinegar can be provided.
[0036]
As described above, in order to ferment the honey dilution with alcohol and acetic acid, sugarcane stalk fragments were added, but it is also possible to ferment the honey dilution with conventional yeasts or acetic acid bacteria.
[0037]
Moreover, when the juice obtained by squeezing the sugar cane shoots is added, there is no residue such as fibers of the sugar cane shoots, and the filtration process becomes easy. That is, when the juice obtained by squeezing sugarcane stalks is filtered, the process of separating vinegar mash and miscellaneous substances as in the production method of adding only the yeast and acetic acid bacteria is omitted.
[0038]
【The invention's effect】
As in claim 1, since the microorganisms attached to the cut pieces of sugarcane seedlings can be used instead of conventionally known yeasts and acetic acid bacteria, in Okinawa and Amami produced by sugarcane, yeast and acetic acid bacteria Securement becomes easy.
Moreover, when the juice obtained by squeezing the sugar cane shoots is added, there is no residue such as fibers of the sugar cane shoots, and the filtration process becomes easy.
[0039]
Since it filters with activated carbon after carrying out acetic acid fermentation like Claim 2, the nasty smell peculiar to vinegar is also relieve | moderated, and the purified clean vinegar can be provided.
[0040]
As in claim 3, vinegar obtained was fermented in addition sap of cut pieces and sugarcane young stems of sugarcane young stems honey solution diluted in honey specific sweet smell and taste acts, conventional vinegar There is a special vinegar that is not available in the market, and the demand for vinegar can be expected.
[0041]
According to the fourth aspect, the vinegar that has been subjected to acetic acid fermentation and then filtered with activated charcoal becomes a clean vinegar in which the off-flavor peculiar to vinegar is alleviated and sterilized and purified.
Claims (4)
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JP5540206B2 (en) * | 2009-05-15 | 2014-07-02 | ジャパンローヤルゼリー株式会社 | Fermented honey, its production method and yeast exhibiting honey fermentation |
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- 2000-07-07 JP JP2000206594A patent/JP4149639B2/en not_active Expired - Fee Related
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101478195B1 (en) * | 2013-02-28 | 2014-12-31 | 아이비 영농조합법인 | Producing Method of Honey Vinegar |
CN104293637A (en) * | 2014-07-16 | 2015-01-21 | 广东粤师傅调味食品有限公司 | Method for clarifying brewed white vinegar |
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