JP4384587B2 - Production method of high extract vinegar - Google Patents

Description

  The present invention relates to a method for producing vinegar having a high extract concentration, and more particularly, to a method for producing a fragrant vinegar by utilizing a high acidity fermentation bacterium.

  Conventionally, as a method for producing vinegar, there has been known a method for producing vinegar by a deep fermentation method while aeration and stirring the mash containing the alcohol-containing raw material liquid and the seed vinegar in the fermentation tank. In this method, by stirring the mash with a high-speed stirrer, a gas containing oxygen such as air or oxygen gas can be passed through the mash evenly and finely in the fermentation tank. However, there is an advantage that the production capacity per certain floor area can be increased.

  Here, vinegar components include acetic acid, other organic acids (gluconic acid, lactic acid, citric acid, etc.), sugar, nitrogen, etc. Especially acetic acid is said to have fatigue recovery, blood pressure lowering function and calcium supplementation function. It has been broken. In addition, vinegar components also contain salt-free soluble solids (hereinafter referred to as “extracts”), and the concentration thereof is generally about 0.1% to 13.3 in the case of vinegars used at home. 8%. Since this extract mainly contains sugar and is sweet and suitable for drinking, vinegar with a high extract concentration is often preferred.

By the way, that the flavor of the completed vinegar is good in terms of enhancing the commercial value, and it is desired that the vinegar produced by the deep fermentation method also exhibits a good flavor.
However, when producing high-extracted vinegar by a deep fermentation method, if acetic acid fermentation is performed using acetic acid bacteria that are vigorously fermented under the environment of the method, reactions other than oxidation from ethanol to acetic acid occur. Since various organic acids other than acetic acid are generated, and an unfavorable aroma is generated as vinegar, there is a problem in quality.
That is, when producing vinegar with an extract concentration of less than 3% by weight / volume, the amount of the raw material used is small and the fragrance has little effect, but the extract concentration is not less than 3% by weight / volume. When producing extract vinegar, the effect on the fragrance is not negligible.
Therefore, when producing vinegar in a high extract environment, especially when producing high extract vinegar with an extract concentration of 3% by weight / volume% or less, there is little production of organic acids other than acetic acid, and the fragrance leaves the flavor of the raw material. Development of a good vinegar production method has been demanded.

Here, Patent Document 1 discloses that the ratio of non-fermentable sugars to fermentable sugars in moromi extract is about 0. A method for producing a vinegar having a good flavor even under a high extract by adjusting the composition of the mash to be 6 or less has been introduced.
However, according to this method, although foaming at the time of production can be suppressed, the obtained vinegar did not leave the flavor of the raw material sufficiently. In addition, it is necessary to limit the amino acid content of the moromi used and the ratio of non-fermentable sugar, which may limit the production conditions and the quality of the product.
Under such circumstances, it has been desired to develop a method for producing vinegar in a high extract environment without limiting the amino acid content and the ratio of non-fermentable sugars.

Japanese Patent Publication No. 4-59874

An object of this invention is to provide the means for manufacturing the high extract vinegar which has a preferable fragrance as vinegar which left the flavor of the raw material in the high extract environment.
Another object of the present invention is to provide means capable of producing such a high extract vinegar without incurring a decrease in fermentation efficiency.

As a result of intensive studies, the present inventors reduced the amount of various organic acids other than acetic acid and reduced the flavor of raw materials by using high acidity fermentative bacteria in the production of vinegar in a high extract environment. It has been found that it is possible to produce a clean vinegar with a good fragrance that remains.
Here, when manufacturing vinegar using a high acidity fermentation utilization microbe, since it turned out that fermentation efficiency falls by stress in a high extract environment, it also earnestly examined about the method of improving the fermentation efficiency. As a result, by controlling the raw material addition rate to the fermentation broth and controlling the extract concentration in the fermentation broth to increase at a rate of 5.0 wt / vol% or less per hour, It was also found that normal and efficient acetic acid fermentation is possible.
The present invention is based on such knowledge.

That is, the invention according to claim 1 is a vinegar characterized in that an acetic acid bacterium capable of high acidity fermentation with an acetic acid concentration of 15% or more is used in producing vinegar with an extract concentration of 3 to 13% by weight / volume. It relates to a manufacturing method.
The invention according to claim 2 relates to the method for producing vinegar according to claim 1, wherein the acetic acid bacterium capable of high acidity fermentation with an acetic acid concentration of 15% or more is Acetobacter altoacetigenes. It is.
In the invention according to claim 3, the acetic acid bacterium capable of high acidity fermentation with an acetic acid concentration of 15% or more is Acetobacter altoacetigenes MH-24 (FERM BP-491). It relates to the method for producing vinegar according to the above.
Invention of Claim 4 is related with the manufacturing method of the vinegar in any one of 1-3 which raises the extract density | concentration in a fermented liquid at the rate of 5.0 weight / volume% or less per hour at the time of fermentation. Is.

  According to the present invention, vinegar having a preferred aroma as a vinegar that leaves the flavor of the raw material can be produced in a high extract environment without limitation of the amino acid content in the mash and the proportion of non-fermentable sugar. Moreover, in producing vinegar with a high extract concentration, it becomes possible to produce vinegar without reducing fermentation efficiency using a high acidity fermentation-utilizing bacterium.

Hereinafter, the present invention will be described in detail.
The method for producing vinegar according to the present invention relates to the fermentation production of vinegar having an extract concentration of 3 to 13% by weight / volume, particularly 5 to 13% by weight / volume.
An extract means a salt-free soluble solid, and is a component in vinegar derived from a raw material added to a culture solution during fermentation production.
When the extract concentration is less than 3% by weight / volume, it cannot be said to be a high extract vinegar. On the other hand, when the concentration exceeds 13% by weight / volume, the present invention has an extract concentration of 3 to 13 because it is difficult to grow a high acidity fermented bacterium by any means due to the absolute extract concentration. A method for producing weight / volume% vinegar is provided.
As vinegar having an extract concentration of 3 to 13% by weight / volume, as long as the extract concentration (final concentration) is in the above range, generally eaten vinegar can be targeted without particular limitation. Examples of such vinegar having an extract concentration of 3 to 13% by weight / volume include brewed vinegar such as grain vinegar, rice vinegar, apple vinegar, and grape vinegar.

The method for producing vinegar according to the present invention is characterized by using a high acidity fermentation-utilizing bacterium when fermenting and producing vinegar having an extract concentration of 3 to 13% by weight / volume.
The high acidity fermentation-use bacterium used in the present invention means a bacterium that has the ability to ferment in the presence of high acidity, that is, a high concentration of acid, and is used for high acidity fermentation. For example, an acetic acid bacterium that can be fermented in the presence of a high concentration of acetic acid can be mentioned, and an acetic acid bacterium capable of high acidity fermentation with an acetic acid concentration of 15% or more is particularly preferable. Specific examples of such high acidity fermentation-utilizing bacteria include Acetobacter altoacetigenes MH-24 (FERM BP-491).

  As production conditions in the production method of the present invention, it is possible to ferment and produce vinegar with an extract concentration of 3 to 13% by weight / volume, on the condition that a high acidity fermentation-use bacterium is used. Various conditions can be selected and set as appropriate. For example, a deep fermentation method can be used.

As the fermenter or aeration apparatus, a general aeration apparatus capable of aeration can be used, and fermentation can be performed by employing a conventionally known method using the apparatus. For example, it is possible to use a method of supplying a gas containing oxygen, such as air or oxygen gas, through an aeration pipe using an aeration and stirring type fermenter or an airlift type fermenter.
The aeration may be appropriately set in consideration of the fermentation status and the like, for example, the aeration amount may be 0.02 to 1 vvm (aeration capacity / fermentation liquid amount / min).
Moreover, there is no restriction | limiting in particular also about fermentation temperature, It implements freely at 15 to 38 degreeC.

The composition of the culture solution should be appropriately changed and set from the viewpoint of the nature of the high acidity fermentation-use bacteria used, the flavor of the product, and the like, and the amino acid content and the ratio of non-fermentable sugar are not particularly limited.
Moreover, the raw material which raises an extract density | concentration can also be added to a culture solution. For example, microbial extracts such as peptone and yeast extract, or sugars such as fructose and sucrose can be added. The raw material liquid to be contained may be appropriately diluted and used. Depending on the desired product, saccharified grains, fruit juice, etc. may be added. However, these saccharides and other raw material solutions are added by appropriately adjusting the dilution so that the extract concentration is 3 wt / vol% or less, preferably 1 wt / vol% or less in the composition of the culture solution at the start of fermentation. It is preferable.
For example, the composition of the culture solution at the start of fermentation should be acidity 4 to 10%, alcohol 1 to 4 vol%, yeast extract 0.005 to 1 wt / vol%, glucose 0.005 to 1 wt / vol% Can do.

Here, when performing fermentation using a high acidity fermentation-use bacterium, if the extract concentration in the fermentation liquid exceeds 5% by weight / volume%, compared to the case where a bacterium other than the high acidity fermentation bacterium is used, the fermentation efficiency May decrease.
Therefore, as described in claim 2, during fermentation, the extract concentration in the fermentation broth is 5.0 wt / vol% or less per hour, preferably 0.1 to 5.0 wt / vol per hour. %, And more preferably at a rate that maintains a range of 2.5 to 4.0 weight / volume% per hour. That is, in the case of acetic acid fermentation, after the growth of bacteria is confirmed and fermentation is started, the raw material for increasing the extract concentration is 5.0 wt / volume per hour for the extract concentration in the fermentation broth. % Or less, preferably 0.1 to 5.0% w / v per hour, more preferably 2.5 to 4.0% w / v in the range to be added to the fermentation broth. Thus, a decrease in fermentation efficiency can be prevented.

The ascending speed of the extract corresponds to the slope when plotting with the horizontal axis representing time and the vertical axis representing extract concentration. Therefore, increasing the rate of increase of the extract at a predetermined rate means that the raw material for increasing the concentration of the extract is added so as to follow the gradient in the case of the rate of increase of 5.0% by weight or less per hour as described above. It means to do. It should be noted that the extract concentration may be increased in a somewhat stepped manner as long as it substantially follows the inclination.
Here, for example, when the extract increase rate is “5 weight / volume% / hour” and the extract is increased from 1% to 6%, a material for increasing the extract concentration is added over 1 hour, and the extract is extracted. The concentration will be increased by 5%. In addition, when the extract increase rate is “5 weight / volume% / hour” and the extract is increased from 1% to 3.5%, a material for increasing the extract concentration is added and the extract is added over 0.5 hours. The concentration will be increased by 2.5%.
As the raw material for increasing the extract concentration, the same materials as already described as those that can be added in advance to the culture solution can be used as appropriate. In particular, a saccharified solution of various grains such as sake lees extract, fruit juice, rice, wheat and corn can be used. Here, the raw material for increasing the extract concentration added in advance to the culture solution and the one added in the fermentation process may be of the same type or different types.
The rate of increase in the extract concentration does not need to be constant, and can be changed as appropriate according to the fermentation time, the required extract concentration, and the like.

  By performing fermentation using high acidity acetic acid bacteria under the above conditions, a high extract vinegar with an extract concentration of 3 to 13% by weight / volume can be produced efficiently and stably and obtained. High extract vinegar leaves the flavor of the ingredients and has a good aroma.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated concretely, this invention is not limited to these Examples.
(Example 1) Use of high acidity fermentation utilizing bacteria (1) Acid resistance of acetic acid bacteria used in Examples In the examples of the present specification, acetic acid bacteria are Acetobacter altoacetigenes MH-24 (FERM BP- 491) and Acetobactor aceti (IFO 3281) were used.
Acetobacter altoacetigenes MH-24 (FERM BP-491) is a high acidity fermentation-utilizing bacterium, and is capable of acetic acid fermentation with an acetic acid concentration of 15% or more. On the other hand, Acetobacter aceti (IFO 3281) (hereinafter referred to as a normal bacterium) is a bacterium that can be subjected to acetic acid fermentation only up to an acetic acid concentration of about 10.0%.
In order to show the acid resistance of these various acetic acid bacteria, the state of each acidity rise is shown in FIG.
In addition, the fermentation method of FIG. 1 is as follows. First, a seed vinegar solution is prepared by the same method as in (2) described later, fermentation is started, and an additive solution similar to that described in (2) is added as long as an increase in acidity is observed. The fermentation was continued while controlling to be in the range of 2.5 to 3% by volume.

(2) Preparation of seed solution (seed vinegar) The seed solution was prepared as follows.
A 10 liter jar fermenter (manufactured by Mitsuwa Riken Kogyo Co., Ltd.) has an acidity of 7%, alcohol of 3% by volume, yeast extract (manufactured by Asahi Breweries) 0.2% by weight, and glucose 0.2% by weight / volume. 4 L of the culture solution was charged. Various acetic acid bacteria that had been cryopreserved were added thereto, and acetic acid fermentation was started at a fermentation temperature of 30 ° C., a rotation speed of 500 rpm, and an aeration rate of 0.15 vvm.
After the start of acetic acid fermentation, growth of bacteria was observed, and at the stage when acetic acid fermentation started and the residual alcohol concentration reached 2% by volume, the acidity was 3%, the alcohol was 55% by volume, and yeast extract (manufactured by Asahi Breweries) was 0. Fermentation is continued while feeding an additive solution having a composition of 2 wt / vol% and glucose 0.2 wt / vol%, and controlling the ethanol concentration of the fermentation broth to be in the range of 2.5 to 3 vol%. did.

  When the fermentation progressed and the acidity reached 9.5%, the alcohol concentration was measured by gas chromatography, and the amount of the additive solution added was adjusted so that the total acidity and ethanol concentration was 12%. At this time, the extract concentration of the fermentation broth was 0.16 wt / volume%, and this fermentation broth was used as a seed solution.

(3) Changes in the extract content and changes in flavor due to the difference in the bacteria used The rice saccharified solution as a raw material liquid for increasing the extract concentration is added to the target saccharified liquid (final concentration). 2 or 3 or 5 wt / volume%), and 6 L is added so that the rate of increase in the concentration of the extract in the fermentation liquid is 2.5 wt / volume% per hour. It was. That is, when the final concentration of the extract was 2% by weight / volume%, 6 L of a rice saccharified solution diluted to 3.22% weight / volume% was added over 44 minutes. When the final concentration was 3% by weight / volume, 6 L of a rice saccharified solution diluted to 4.97% by weight / volume was added over 1 hour and 8 minutes. When the final concentration was 5% by weight / volume, 6 L of rice saccharified solution diluted to 8.23% by weight / volume was added over 1 hour and 56 minutes. The temperature was 29.5 ° C., and the fermentation was carried out until the acidity was 4.9% and the residual alcohol was 0.3%.
The vinegar obtained in each test section was subjected to a sensory test by 20 sensory inspectors, and the scent was evaluated using a normal bacterium with an extract content of 2% by weight / volume as a control. The evaluation criteria were 1: bad, 2: slightly bad, 3: unchanged, 4: slightly good, 5: good, and the average value of each inspector was used as the evaluation value.
Table 1 shows the correspondence between the extract and scent when various acetic acid bacteria are used.

As a result, as is apparent from Table 1, when the extract concentration is relatively low at 2% by weight / volume, there is no significant scent difference between normal bacteria and high acidity fermented bacteria. As the number increased, the evaluation was reduced with the use of the normal bacteria, whereas the evaluation using the bacteria with the high acidity fermentation was not affected.
From this result, in order to produce a fragrant vinegar in a high extract environment, it was found that it was necessary to perform fermentation using a high acidity fermentation-utilizing bacterium.
In addition, the amino acid degree of the vinegar obtained in each test section was measured in accordance with the Seelezen formol titration method. Moreover, the ratio (NS / FS) of the non-fermentable saccharide | sugar with respect to the fermentable saccharide | sugar of the rice saccharified liquid used in each test section was computed by the liquid chromatography. As a result, all the amino acid degrees were 2.0 or less, and NS / FS were all 0.6 or less.

(Example 2) Optimal addition rate of raw material liquid Among the seed solution prepared by the method described in (2) of Example 1, one using Acetobacter altoacetigenes MH-24 (FERM BP-491) The rice saccharified solution used as the raw material solution in (3) of Example 1 was appropriately diluted so that the final concentration of the extract was 5%, and the increase rate of the extract concentration in the fermentation solution was 2 per hour. , 5, or 8 wt / vol% was added at 6 L. That is, 6 L was added over 2 hours and 25 minutes when the rate of increase was 2% by weight / volume%. In the case of an increase rate of 5% by weight / volume%, 6 L was added over 58 minutes. In the case of an increase rate of 8 weight / volume%, 6 L was added over 36 minutes for fermentation. The fermentation temperature was 29.5 ° C., and the fermentation was performed until the acidity was 4.9% and the residual alcohol was 0.3%.
In each test section, the evaluation of the efficiency of fermentation after the addition of the saccharified solution and the acetic acid production rate were confirmed. These results (optimum addition rate of the raw material liquid) are shown in Table 2. The standard for evaluating the efficiency is that when the acetic acid production rate exceeds 1.5 g / L · h, “efficiency is very good”, and over 0.5 g / L · h, it exceeds 1.5 g / L · h. In the following cases, “efficiency” was determined, and in the case of 0.5 g / L · h or less, “efficiency” was determined.

  As a result, as shown in Table 2, when fermentation is performed in a high extract environment using a high acidity fermentation-utilizing bacterium, the rate of increase in the extract concentration per hour should be 5 weight / volume% / hour or less. Thus, it was found that good fermentation efficiency can be maintained.

(Example 3) Application of the present invention under various extract concentrations To the seed solution prepared using various acetic acid bacteria by the method described in (2) of Example 1, the raw material liquid in (3) of Example 1 The rice saccharified solution used as an extract is appropriately diluted so that the final concentration of the extract is 6.5, 10, 13% by weight / volume%, and the rate of increase of the extract concentration in the fermentation solution is 2.5% per hour. 6L was added so that it might become / volume%. That is, when the final concentration of the extract was 6.5% by weight / volume%, 6 L of a rice saccharified solution diluted to 10.72% by weight / volume% was added over 2 hours and 32 minutes. When the final concentration was 10% by weight / volume%, 6 L of a rice saccharified solution diluted to 16.56% weight / volume% was added over 3 hours and 56 minutes. When the final concentration was 13% by weight / volume%, 6 L of a rice saccharified solution diluted to 21.6% weight / volume% was added over 5 hours and 8 minutes. The fermentation temperature was 29.5 ° C., and the fermentation was performed until the acidity was 4.9% and the residual alcohol was 0.3%.
The vinegar produced by performing fermentation while confirming the acetic acid production rate in each test section was subjected to a sensory test by 20 sensory inspectors, and the normal fungus prepared in Example 1 had an extract content of 2% by weight / volume. As a control, the aroma was evaluated. The evaluation criteria were 1: bad, 2: slightly bad, 3: unchanged, 4: slightly good, 5: good, and the average value of each inspector was used as the evaluation value.
Table 3 shows the correspondence between the extract and aroma when various acetic acid bacteria are used.

As a result, as shown in Table 3, even when producing acetic acid having a high extract concentration using a high acidity fermentation-utilizing bacterium, by controlling the extract increasing rate within a predetermined range, fermentation efficiency is improved and aroma is favored. It was found that vinegar can be produced.
From this, according to the present invention, the fragrant vinegar as proved in Examples 1 to 3 can be obtained in a high extract environment without limiting the amino acid content in the mash and the proportion of non-fermentable sugar. It became clear that it could be manufactured.
In addition, the amino acid degree of the vinegar obtained in each test section, and the ratio (NS / FS) of non-fermentable sugar to fermentable sugar of the rice saccharified liquid used in each test section were the same as in Example 1. Calculated. As a result, although NS / FS was 0.6 or less in all cases, the amino acid degree exceeded 2.0, so when compared with these results in Example 1, the amino acid degree and NS / FS It can be seen that there is no relationship between the FS and the aroma of the high extract acetic acid obtained. Therefore, in the method of this invention, it became clear that the fragrant high extract vinegar which has preferable fragrance can be efficiently manufactured even if these numerical values are not limited.

  According to the present invention, vinegar having a preferred aroma as a vinegar that leaves the flavor of the raw material can be produced in a high extract environment without limitation of the amino acid content in the mash and the proportion of non-fermentable sugar. Moreover, in producing vinegar having a high extract concentration, it becomes possible to produce vinegar without reducing fermentation efficiency using a high acidity fermentation-utilizing bacterium.

The state of acidity rise in various acetic acid bacteria is shown.

Claims (4)

A method for producing vinegar, wherein acetic acid bacteria capable of high acidity fermentation having an acetic acid concentration of 15% or more are used for fermenting and producing vinegar having an extract concentration of 3 to 13% by weight / volume. The method for producing vinegar according to claim 1, wherein the acetic acid bacterium capable of high acidity fermentation having an acetic acid concentration of 15% or more is Acetobacter altoacetigenes. The method for producing vinegar according to claim 1, wherein the acetic acid bacterium capable of high acidity fermentation having an acetic acid concentration of 15% or more is Acetobacter altoacetigenes MH-24 (FERM BP-491). The method for producing vinegar according to any one of claims 1 to 3, wherein the concentration of the extract in the fermented liquid is increased at a rate of 5.0% by weight or less per hour during fermentation.

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