JP4203399B2 - Production method of vinegar - Google Patents

Description

  The present invention relates to a method for producing vinegar having an improved flavor and using sake lees as a main raw material.

  Conventionally, a method for producing vinegar that has an excellent flavor of sake lees and a more refreshing flavor has not been found.

  As a method of imparting a refreshing feeling to the vinegar having the taste of sake lees, a method of increasing the citric acidity in the vinegar can be considered. However, when edible citric acid is simply added, edible citric acid does not have a flavor, and therefore, the flavor of sake lees may be impaired, which is not preferable. Moreover, it is not preferable in terms of product image to add food additives. Moreover, when adding the fruit juice containing a citric acid, the fragrance of a fruit juice is strong and the taste of sake lees is drowned and it is unpreferable.

  It is known that white koji molds commonly used in the production of shochu, awamori, etc. have citric acid producing ability (see Non-Patent Document 1). However, there is no prior art related to sake lees vinegar that has improved the refreshing feeling by increasing the citric acidity by utilizing such characteristics of white birch.

  In addition, as prior art to inoculate koji molds into sake lees, koji molds (see Patent Document 1) for adding koji molds to rice cake and koji koji mixed with porcelain after mixing rice koji and liquor from the viewpoint of waste utilization A method for producing a koji by mixing a starchy raw material and a highly expandable substance (see Patent Document 2) is disclosed. However, in these prior arts, a lot of different starchy raw materials are mixed in the sake lees used, and the koji mold used is non-citric acid Aspergillus oryzae, which has a sufficient flavor. What has is not obtained. On the other hand, in the production of vinegar, the present invention aims to increase the amount of citric acid in order to give a refreshing feeling while utilizing the sake lees flavor.

Journal of Japan Brewing Association, Vol.81 No.7 p.495-498 (1986) JP-A-4-20279 JP 2002-204686 A

  The subject of this invention is providing the vinegar which uses the sake lees as the main raw material with the refreshing feeling improved more, having the outstanding flavor of sake lees.

The present invention includes the following inventions.
(1) a) drying and / or extruding the sake lees;
b) inoculating the resulting processed product with white mold;
c) obtaining sake lees by culturing white koji molds; and
d) performing acetic acid fermentation using the sake lees as the main fermentation material;
The manufacturing method of the vinegar characterized by including.

  (2) The above (1) is characterized in that a processed product obtained by drying and / or extruding sake lees has a particle size of 1 to 5.6 mm and a bulk density (bulk specific gravity) of 0.4 or less. The method described.

  (3) When cultivating white koji mold, keep the moisture content of koji at 30-35 w / w%, and keep the koji product temperature at 25-30 ° C for 20-60 hours after starting filling and hold it for 25-60 hours The method according to (1) or (2) above, wherein

  (4) The method according to any one of (1) to (3) above, wherein the citrate in the sake lees obtained in c) is 2 w / w% or more.

  (5) Vinegar produced by the method according to any one of (1) to (4) above.

  (6) The vinegar according to the above (5), wherein the starchy raw material consists only of sake lees, liquor and liquor, or contains at least sake lees.

  By the method of this invention, the vinegar which has the taste of sake lees which the citrate degree in vinegar raised and the refreshing feeling was raised can be manufactured. In addition, since the method of the present invention uses white koji molds, there is almost no odor and it is possible to produce a vinegar with a refreshing feeling and a taste of sake lees. According to the method of the present invention, since the flavor of vinegar can be improved without adding food additives in vinegar, in addition to being able to make use of the original flavor of sake lees, the product image of vinegar to be produced It can also be increased.

Hereinafter, the present invention will be described in detail.
The present invention
a) drying and / or extruding the sake lees;
b) inoculating the resulting processed product with white mold;
c) obtaining sake lees by culturing white koji molds; and
d) performing acetic acid fermentation using the sake lees as the main fermentation material;
It is related with the manufacturing method of the vinegar characterized by including.

  In the present invention, the sake lees may be any liquor obtained by solid-liquid separation of liquor lees, for example, Daiginjo koji, Honjo koji, molten rice koji, and processed products obtained by drying these. .

  The present invention includes the step of drying and / or extruding the sake lees as described above. By drying and / or extruding the sake lees, the sake lees become porous, the surface area increases, and the growth of white koji molds easily proceeds. If the porosity is insufficient, only the surface absorbs water during sprinkling, and the koji mold cannot grow sufficiently.

  In order to make the sake lees into a porcelain with an extruder, the raw sake lees can be dried by a conventional method and then processed by the extruder, or the raw sake lees mixed with the commercially available dried liquor can be processed by the extruder. More preferably, after adjusting the water | moisture content in sake lees suitably, it processes with an extruder. Here, “adjusting water appropriately” means adjusting the water content in the sake lees to, for example, 20 to 50 w / w%, preferably 30 to 40 w / w%.

  The sake lees can be dried by a usual method. Examples of the drying method include hot air drying or hot air drying at about 60 to 150 ° C., or freeze drying.

  Extruder treatment of sake lees can be carried out by conventional methods known to those skilled in the art. Among these, a twin-screw extruder that is excellent in shearing force, kneading force, and conveying force and can be used for processing a sake bottle having a relatively high water content is preferably used. The conditions for the extruder treatment can be appropriately selected according to the machine to be used so that a sake-mash processed product having desired physical properties can be obtained.

  The treated product obtained by drying and / or extruding the sake lees preferably has a particle size of 1 to 5.6 mm. When the particle size of the processed product is larger than 5.6 mm when the sake lees are dried and / or extruded, the particle size can be adjusted to 1 to 5.6 mm by appropriately crushing. By adjusting the particle size to 1 to 5.6 mm, the product temperature can be easily controlled by ventilation and the water content can be kept uniform. In the present invention, the particle size is measured and adjusted by sieving using a JIS standard sieve (sieving method).

  Moreover, it is preferable that the processed product obtained by drying and / or extruder treatment of sake lees has a bulk density of 0.4 or less. The bulk density is a ratio (Kg / L) between the weight of the processed product and the bulk (capacity). A bulk density of 0.4 or less indicates that the porosity is more prominent. In such a case, water is absorbed up to the inside of the processed sake cake, and thus the koji making is progressed uniformly. The value of bulk density (bulk specific gravity) was obtained by placing the sake cake treated product in a graduated cylinder, measuring the weight and volume, and calculating the weight (Kg) / volume (L). The water content of the sake lees processed at the time of measurement is usually about 12-14 w / w%, but if the water content is too high or low, the water content is about 12-14 w / w% What is necessary is just to convert into density appropriately.

  The processed product obtained by drying sake lees at high temperatures may or may not be sterilized after drying, but if dried at low temperatures, yeast may survive, so In order to suppress propagation, it is preferable to sterilize by a normal method such as steaming.

  The processed product obtained by subjecting the sake lees to the extruder is exposed to high temperature conditions during the extruder treatment, and thus does not need to be specially sterilized.

  In the present invention, water is sprinkled on the sake lees processed product, and the seed koji mold is sprayed. The amount of water spray is not particularly limited as long as the above-mentioned sake koji treatment retains the water necessary for the adhesion of the koji mold. The seed gonococcus used in the present invention is a white gonococcus having an ability to produce citric acid (for example, Aspergillus usamii mut shiro-usami, Aspergillus kawachii). Shirakaba has a characteristic that it has less odor and good scent compared with other citrate-producing bacteria, such as black gonococcus (for example, Aspergillus awamori). Furthermore, white koji molds are preferable because they have less burden on equipment cleaning than black koji molds. The amount of the koji mold used and the method of spraying are not particularly limited, and may be the same as the amount used for general koji making.

  The filling of the koji may be performed in the same manner as a normal koji making, for example, a box koji method, a floor koji method, or a koji lid method can be used for sake koji. Moreover, although an automatic iron making apparatus may be used, what can maintain the product temperature of the latter half of iron making at 25-30 degreeC is good.

  Since it is preferable that the moisture in the soot after filling is kept at 30 to 35 w / w%, preferably 31 to 33 w / w%, water is appropriately sprayed before and / or after filling as necessary. Adjust. When the water content is 30 to 35 w / w%, citric acid production does not decrease because the water content is sufficient. In addition, the surface of the cocoon is not sticky after watering, and contamination with bacteria is unlikely to occur. The number of water sprays may be arbitrary, but 2 to 4 times / day is appropriate.

  As the watering method, a spraying device with a spray-like nozzle is preferable, and the watering is carried out so that the water can be spread throughout the basket. The care method may be manual work or machine care, but machine care that allows continuous operation for a long period of time is more preferable in order to make the water content uniform. It is preferable to discard the portion solidified in a bowl shape by watering and care to prevent contamination with bacteria.

  The koji product temperature at the time of filling is preferably 30 to 40 ° C., and preferably after the start of filling, the growth of koji mold is promoted for about 20 to 30 hours at room temperature of 30 to 35 ° C. and humidity of 90 to 100%.

  Usually, after 20 to 30 hours, the mycelium of Aspergillus is elongated and the product temperature rises to 35 to 40 ° C. Therefore, it is preferable to perform maintenance work. The maintenance work for the purpose of adjusting the product temperature may also be a manual work or a mechanical care, as in the case of the maintenance work for the purpose of adjusting the moisture. Usually, the production of citric acid is advanced while taking appropriate care over 20 to 70 hours.

  In the present invention, the koji product temperature at the time of kneading is preferably 30 to 40 ° C. until the 20th to 30th hours when the mycelial elongation is sufficiently advanced, and is preferably 25 to 30 ° C. thereafter. Since the sake lees processed product used in the present invention is porous, the surface area is large, and if the temperature is 25 to 30 ° C., the activity of koji molds is hardly reduced and citric acid can be produced actively. A temperature of 25-30 ° C is optimal for increasing citric acid production. If the product temperature is 30 ° C or higher, enzyme production such as amylase of white koji mold increases, but it is not preferable because citric acid production decreases, and if it is less than 25 ° C, activity of white koji mold decreases and citric acid production is still Since it falls, it is not preferable.

  The citric acid degree in the sake lees obtained by the above method is preferably 2 w / w% or more, more preferably 3 w / w% or more. If the citric acid content in the sake lees is 2 w / w% or more, the balance between the sake lees flavor in the final vinegar and the refreshing feeling due to citric acid is improved, which is more preferable.

  It comes out 40 to 100 hours after filling. It is preferable to perform drying by blowing before brewing to reduce the brewing moisture to 20 w / w% or less because the storage stability of the mash is improved.

  In this invention, except using the sake lees manufactured as mentioned above as a main raw material of fermentation, it carries out similarly to the manufacturing method of the vinegar which is performed conventionally and generally. The traditional and commonly used methods for producing vinegar are a method of saccharifying a starchy raw material and / or saccharide raw material, followed by alcoholic fermentation and then fermenting with acetic acid to produce vinegar, or starchy This is a method for producing vinegar by saccharifying a raw material and / or a saccharide raw material, mixing the obtained sugar liquid and a commercially available brewed alcohol, and fermenting the mixed liquid with acetic acid.

  In the present invention, the sake lees produced as described above are used as the main raw material for fermentation. Here, the main ingredient is preferably about 50 w / w% or more, and most preferably 100 w / w% in the ratio of the sake lees in the starchy raw material. The higher the proportion of the sake lees in the starchy raw material, the better the flavor of the sake lees in the final vinegar and the higher the citric acidity and the better the refreshing feeling.

  Further, as starchy raw materials, those obtained by further processing sake lees and those obtained by extracting components of sake lees can be used. Examples of the method for extracting the components of the sake lees include a method of extracting and adding the koji pressing liquid after alcohol fermentation, alcohol for brewing, etc. to the sake lees.

  As a raw material of the vinegar, the sake lees obtained in the present invention may be used alone as a starchy raw material, and grains (rice, wheat, corn, etc.), sake lees, potatoes, beans, vegetables, fruits One or more selected from the group consisting of a class and the like and a processed product thereof may be further mixed and used.

  In the saccharification step, saccharification of starch raw materials and saccharide raw materials proceeds with various enzymes contained in sake lees. Commercially available α-amylase, glucoamylase, and proteolytic enzyme may be used in combination as necessary.

  In the alcohol fermentation process, yeast is added to the saccharified koji obtained in the saccharification process, and fermentation is started. At this time, the yeast to be used is not particularly limited. For example, sake yeast, shochu yeast, wine yeast, beer yeast, and baker's yeast can be used.

  Next, in the acetic acid fermentation process, acetic acid bacteria are inoculated into the vinegar obtained by solid-liquid separation after addition of alcohol koji or seed vinegar to start acetic acid fermentation. Acetic acid fermentation is preferably aerated fermentation such as deep fermentation from the standpoint of productivity, but is not particularly limited, and stationary fermentation may be performed.

  The present invention also relates to vinegar produced by the above production method. It is estimated that the vinegar not only has a high citric acidity, but also contains many useful components such as antioxidant components produced by sake lees and aroma components. In the vinegar produced by the above production method, it is preferable that the starchy raw material is composed only of sake lees or only sake lees and sake lees, or contains at least liquor in terms of strong flavor unique to sake lees.

  The present inventors have found the above production method of sake lees from the test results shown below. In the present specification, the acidity of a solid sample or semi-solid sample such as rice cake is expressed by weight / weight percent (w / w%), and the acidity of a liquid sample such as vinegar or fermentation broth is weight / volume percent (w / v). %).

Test Example 1 Sake making temperature, time dried powder sake lees 75Kg, and main brewing sake lees 25Kg were mixed with a mixer and treated with a biaxial extruder (α-100 made by Suehiro EPM) to obtain a porous sake lees. A portion of this sake lees was sampled and the particle size distribution was measured by a sieving method (using a JIS standard sieve), and it was 82% (weight ratio) of 1 to 5.6 mm. After spraying water with a spray to each 1 kg of sake lees so that the water content becomes 33 w / w%, a commercially available inoculum (A. kawachii) was inoculated. The sake lees after seeding were wrapped in a cloth and then koji made in a thermostatic chamber. As for the iron making temperature, the temperature was set to 30 ° C. and humidity 100% for the first 24 hours, and after 24 hours, the product temperature was set to 20 ° C. to 35 ° C. Moisture was measured three times a day, sprayed with water spray to keep the moisture at 33% w / w, and was found after 96 hours. What was kept at the product temperature of 20 ° C. was designated as test group 1, hereinafter, 25 ° C. as test group 2, 30 ° C. as test group 3, and 35 ° C. as test group 4.

  The results of Test Example 1 are shown in FIG. The acidity was measured according to a method prescribed by the National Tax Agency, acidity (ml) was converted to citric acid equivalent acidity (%), and converted to acidity when the moisture content was 20 w / w%. According to this conversion, the acidity (%) corresponding to citric acid of the cocoon having a water content of 20 w / w% and an acidity of 10 (ml) is 3.2%.

  As shown in FIG. 1, the acidity increased to 4.4% at 25 ° C. and 30 ° C., and the increase in acidity was slow at 20 ° C., and increased only to 1.9% after 96 hours from the start of ironmaking. The acidity was a maximum of 1.7% even at 35 ° C. From this, it was found that the sake brewing produced a sake brewer with a high acidity at 25 to 30 ° C.

Test Example 2 Using an extruder-treated sake cake obtained in the same manner as in the particle size test example 1, the treated sake cake was classified with a JIS standard sieve to obtain a sake cake of each particle size fraction. After spraying water with a water sprinkler so that the water | moisture content might be 33 w / w% with respect to 2 kg of sake lees, it inoculated with the commercially available seed | species koji mold (A.kawachii). Using the sake koji after seeding, koji was made using a small koji making apparatus (manufactured by Fujiwara Techno Art).

  Aspergillus is used aspergillus kawachii (white koji mold), and the temperature of the koji is set to 28 ° C for the first 24 hours, and the temperature is set to 28 ° C so that the product temperature is 28-30 ° C after 24 hours. The air was constantly blown, and the humidity was maintained at 95 to 100%, and it was found 48 hours after the start of iron making.

  Table 1 shows the physical properties during steaming, koji making and watering, and the acidity after 48 hours of koji making. The acidity was measured in accordance with the National Tax Agency's prescribed analysis, and the oxalic acid degree (ml) was converted to citric acid equivalent acidity, and converted to acidity (%) when the moisture content was 20 w / w%.

  As shown in the table, the grain size of the sake lees is preferably 1.0 to 5.6 mm, and if it is coarser than 5.6 mm, the water content of the sake lees was not uniform and the increase in acidity was small. When it was finer than 1.0 mm, it became cocoon-shaped during moisture adjustment, and the cocoon-like portion grew only on the surface because oxygen could not be sufficiently supplied to the inside after filling, and the inside had an acid odor. In addition, it was thought that the spore-like portion had a fast spore generation and had an adverse effect on the scent of vinegar.

Test Example 3 Bulk density dry powder sake lees 75Kg and brewed sake lees 25Kg were mixed with a mixer and processed with a twin screw extruder to obtain sake lees with a particle size of 1 to 5.6 mm and different degrees of porosity. After measuring the water content, the water content was adjusted to 35 w / w% and the physical properties were evaluated. The bulk density of 0.35 was designated as test section 1, and the bulk densities of 0.40, 0.48, 0.55, and 0.62 were designated as test sections 2 to 5, respectively. The bulk density was calculated by putting 1 L of porous sake lees into a measuring cylinder and measuring the weight (Kg).
The results are shown in Table 2.

  From Table 2, in test sections 1 and 2 having a bulk density of 0.40 or less, water can be uniformly absorbed when the water is sprayed so as to be suitable for filling, and the porous state can be maintained. It was found that only the surface was absorbed and water was absorbed, resulting in a binding property and easily forming a lump. Further, in the test sections 4 and 5 having a bulk density of 0.55 or more, the porosity was insufficient, water was not absorbed to the inside, and only the surface was melted. Therefore, it was determined to be inappropriate for ironmaking. From these results, when the sake koji is made after making the sake koji porous, it is appropriate that the particle diameter is 1 to 5.6 mm and the bulk density is 0.40 or less.

Test Example 4 Extruder-treated sake lees obtained in the same manner as in Moisture Test Example 1 were used, and each 1 kg of sake lees was sprayed with a sprinkler so that the water content was 28 to 38 w / w%. kawachii) was inoculated. The sake lees after seeding were wrapped in a cloth and then koji made in a thermostatic chamber. The iron making temperature was adjusted as needed to maintain the temperature of the product at 25 ° C. for 24 hours and after adjusting the temperature of the thermostat at the constant temperature of 30 ° C. and 100% for the first 24 hours. Moisture was measured three times a day, water was sprayed to maintain the prescribed moisture, and brewed 96 hours after the start of koji making.

  Water sprayed to make 38 w / w% of the water in the koji made of test group 1, 35 w / w% test group 2, 33 w / w% test group 3, 30 w / w% test group 4, 28 w In Comparative Example 1, the same pretreatment was performed to adjust the water content to 35 w / w%, and then the koji was made without watering. Further, Comparative Example 2 was prepared by kneading dried sake lees and water with a meat chopper without exercising the extruder and kneading them with the same moisture. Water and acidity were measured over time during the koji making period.

  Each oxalic acid degree is shown in Table 3. The acidity was measured according to the National Tax Agency's prescribed analysis. The acidity (ml) was converted to acidity equivalent to citric acid, and converted to acidity when the moisture content was 20 w / w%. As shown.

  In Comparative Example 1 in which water retention was not performed by watering, the water content decreased from 34.7 w / w% at the start of koji making to 24.4 w / w% at the start of brewing. Further, the increase in acidity decreased with the passage of time, and spores were generated 62 hours after the start of koji making. On the other hand, in the test section in which the moisture was adjusted, the soot exceeding 2% in the maximum acidity could be produced in the test sections 2 to 4, and in the test section 3 in which the moisture was kept at 33 w / w%, the acidity was 3 at the maximum It reached .91%. In test section 5 with an average moisture content of 27.8 w / w%, the acidity of the koji was slowly increased, and in test group 1 with 38 w / w%, sake koji was sticky, the koji were bound together, and the koji making operation was difficult. In addition, the degree of oxalic acid did not increase sufficiently. Moreover, in the sake lees that were kneaded and increased in size without the extruder treatment (Comparative Example 2), the surface of the lees became sticky due to water spraying, and the acidity did not rise sufficiently.

From this, it was found that a high acidity soot can be obtained by increasing the surface of the raw material and making the koji while keeping the water content at 30 to 35 w / w%.
Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.

Manufacture of sake vinegar
Manufacture of sake lees 760 kg of dry powder liquor and 240 kg of brewed sake lees were mixed in an extruder, and this was processed by an extruder (device used: twin-screw extruder, α-100 made by Suehiro EPM, feed amount: 100 kg / hour) , Feed barrel: 30 ° C., intermediate temperature: 150 ° C., tip temperature: 90 ° C.), and heated and made porous 800 kg. When the particle size distribution of the treated product was measured by a sieving method, 86 w / w% of the whole was contained in the range of 1 to 5.6 mm. The bulk density was 0.38. Using the treated product, water was sprayed with a sprayer to adjust the water content to 35 w / w%, and after filling, the steel was made with a disk type automatic iron making apparatus.

  Aspergillus was used Aspergillus kawachii. The temperature of the product is controlled at 35 ° C for 24 hours after filling and 25 ° C after the 24th hour, and the air blower is controlled to maintain 25 ° C, and 3 times a day with a sprayer to keep moisture at 31-35 w / w%. At the same time as the watering, the machine was cared for, and 72 hours after the start of koji making, 800 kg of sake koji with a citric acidity of 3.5% was obtained.

  800 Kg of the sake lees obtained and 800 Kg of the brewed sake lees were dissolved in water while stirring, and water was further added to adjust to 4000 L. Subsequently, sake yeast (trade name association yeast 901, brewing association) was added, and alcohol fermentation was carried out to obtain koji having an alcohol concentration of about 7% (v / v). 800 L of koji vinegar was added to the koji, and solid-liquid separation was performed using a koji press to obtain about 3300 l of vinegar. 1200 L seed vinegar containing acetic acid bacteria and water are added to the vinegar, and deep fermentation is started. Fermentation was completed in about 30 hours, and then the bacteria were removed by microfiltration to obtain 4500 L of vinegar having an acetic acidity of 4.5% and a citric acidity of 0.5% (w / v).

  The vinegar of the existing manufacturing method which used all the brewing sake lees as a raw material without using the sake lees was used as a control. Table 4 shows the vinegar component values of the product of the present invention and the control test section.

  The citric acidity in the koji of the present invention is a small amount of other organic acids contained in the sake lees, so the value obtained by converting the titratable acidity was defined as the citric acidity. Moreover, the measurement of the citric acidity degree and the acetic acidity degree in the fermented liquor of alcoholic fermentation or acetic acid fermentation was performed using HPLC (made by Shimadzu Corporation).

  Table 5 shows the results of sensory evaluation of the above control group and the product of the present invention by 20 panelists, particularly for refreshing feeling.

  It has been found that most panelists feel a refreshing feeling toward the vinegar of the present invention.

  Using the extruder-treated sake lees obtained in the same manner as in Test Example 1, water was sprayed on a 3 kg liquor with a sprinkler so that the water content was 33 w / w%. A. kawachii) was inoculated. The sake lees after seeding were wrapped in a cloth and then koji made in a thermostatic chamber. The iron making temperature was adjusted as needed to maintain the temperature of the product at 25 ° C. for 24 hours and after adjusting the temperature of the thermostat at the constant temperature of 30 ° C. and 100% for the first 24 hours. Water was measured three times a day and water was sprayed to keep the water at 33 w / w%. One was sprinkled 48 hours after the start of the koji making and the rest was spawned 84 hours after the start of the koji making. The acidity of the koji was 2.0% after 48 hours, and 3.6% after 84 hours. Vinegar was produced using this koji.

  1.0 kg of sake cake having a citric acidity of 2.0% was dissolved in water while stirring, and water and brewed alcohol were further added to adjust to 3 L. The brewed alcohol was added so that the alcohol concentration was about 5.0% (v / v). Next, solid-liquid separation was performed using a paddle press to obtain about 2.5 L of vinegar. Add about 0.6L of seed vinegar containing acetic acid bacteria to 2.5L of vinegar (acetic acid degree 5.0%) and start deep culture (using MBS jar fermenter). Fermentation was completed in about 20 hours, and then the bacteria were removed by microfiltration to obtain about 3.0 L of vinegar having a total acidity of about 5.0% and a citric acidity of 0.5% (w / v). . In addition, using the same method, vinegar was produced using sake lees with a high citric acid production amount (citric acid acidity of about 3.6%). The results of each analysis are shown in Table 6.

  When sensory inspection of both persons was conducted by 20 panelists, both obtained good evaluations on “exhilaration”.

  Sushi vinegar was prepared by dissolving 10 g of salt in 65 ml of the vinegar of the present invention prepared in Example 1 and 65 ml of the vinegar of the control example. The prepared sushi vinegar was combined with 3 rice cooked rice to make sushi rice, and hand-rolled sushi was made using tuna and Thailand as material.

  As a result of the tasting, it was confirmed that the vinegar according to the present invention is a vinegar of a type that has never been seen before and has a refreshing acidity while maintaining the rich flavor of the sake vinegar of the conventional vinegar.

It is a figure which shows the relationship between the tempered goods temperature after 24 hours after a filling start, and the time-dependent change of the acidity in a candy.

Claims (6)

a) drying and / or extruding the sake lees;
b) inoculating the resulting processed product with white mold;
c) obtaining sake lees by culturing white koji molds; and
d) performing acetic acid fermentation using the sake lees as the main fermentation material;
The manufacturing method of the vinegar characterized by including.   The method according to claim 1, wherein the processed product obtained by drying and / or extruding the sake lees has a particle size of 1 to 5.6 mm and a bulk density of 0.4 or less.   When cultivating white koji mold, the moisture content of koji is kept at 30-35 w / w%, and the koji product temperature is kept at 25-30 ° C. for 25-60 hours 20-30 hours after the start of filling. The method according to claim 1 or 2.   The method according to any one of claims 1 to 3, wherein the citric acid degree in the sake lees obtained in c) is 2 w / w% or more.   The vinegar manufactured by the method of any one of Claims 1-4.   The vinegar according to claim 5, wherein the starchy raw material comprises only sake lees, liquor and sake lees, or contains at least liquor.

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