JP4418919B2 - Production method of brewed vinegar - Google Patents

Description

  The present invention relates to a method for producing brewed vinegar, and more particularly, to a method for producing brewed vinegar using as a raw material a boiled school liquor produced as a by-product of the production of fish clauses.

  Traditionally, bonito is one of the main fish buns. The boiled ripening liquid by-produced in this production process contains taurine, glutamic acid, and essential amino acids. However, since it has an odor such as a fish-like odor, it is not used as it is for food, but is filtered and concentrated to be used as a food additive as a seasoning extract. However, since the seasoning extract still has an odor such as a raw odor, foods that can be used are limited and are treated as low in value. Under such circumstances, the development of new uses of the boiled ripening liquid has become an important issue in terms of the development of new industries by fish bun manufacturers and seasoning extract manufacturers and the utilization of resources.

  Taurine is a type of amino acid that is present in most living organisms other than plants. It enhances the function of each part of the body to increase resistance to various symptoms and diseases, relieve fatigue, and prevent lifestyle-related diseases. It is said to be involved in various functions such as improvement, blood pressure lowering effect, reduction of total cholesterol level, increase of good cholesterol level.

  Glutamic acid is a kind of amino acid and is widely known as an umami component. Furthermore, essential amino acids are isoleucine, leucine, lysine, methionine, phenylalanine, threonine, and valine. Since these are amino acids that cannot be synthesized in the human body, they must be ingested as a meal.

  On the other hand, commercially available brewed vinegar has been used as a seasoning, but recently it contains abundant nutritional components such as amino acids, vitamins, minerals, etc., and has been recognized to have a blood pressure lowering effect, a total cholesterol lowering effect, etc. However, its importance as a functional food is highlighted, and demand is expected to expand. However, glutamic acid and essential amino acids are 5 to 40 mg / 100 ml, and there are a variety of ingredients that are useful in promoting the health of the human body that meet the needs of consumers and the emergence of brewed vinegar with a higher content of glutamic acid and essential amino acids. The production of a new type of brewed vinegar containing a large amount is also awaited. Moreover, since all the raw materials of brewing vinegar marketed are plant origin, the brewing vinegar containing taurine is not yet known.

  In addition, rice black vinegar is a kind of brewed vinegar, and in recent years, attention has been paid to functionality such as blood pressure lowering action and total cholesterol lowering action. Rice black vinegar is manufactured by acetic acid fermentation using brown rice and rice bran as raw materials. Immediately after the completion of acetic acid fermentation, the rice black vinegar has an exciting sour taste, so that it can be soured and stimulated by aging for 1 to 3 years. Soft brewed vinegar is obtained. However, commercially available rice black vinegar is drunk after being diluted with tap water or juice because it is sour and irritating. Moreover, it mixes with fruit juices, such as an apple and orange, and is marketed as a drink whose acidity is about 0.5 volume%. Therefore, in order to ingest the nutritional components of rice black vinegar, it is necessary to drink a large amount of a beverage diluted with rice black vinegar.

Since brewed vinegar is known to have a deodorizing effect as well as antibacterial and sterilizing effects, the present inventors have determined that the acidity of the ripened liquid is 15% so that the acidity is 4% by volume. % Brewed vinegar was expected to reduce the odor of fish, such as the raw odor, but no improvement in the odor of the boiled liquor was made. Moreover, the boiled ripening liquid to which such brewed vinegar was added had a strong and sour taste and no umami. Furthermore, the brewing vinegar containing taurine, the brewing vinegar which uses the boiled ripening liquid by-produced by the production of fish bun as a raw material, and its manufacturing method are not yet known. Therefore, the object of the present invention is to contain taurine, glutamic acid, and essential amino acids, which are completely new uses of the boiled ripening liquid produced as a by-product of the production of fish buns, reducing the odor such as fish-specific raw odor, and sourness. is round and stimulation less, it has a taste, and is to provide a method for producing vinegar can drink without dilution with tap water or juice.

  The present inventors added brewed vinegar so that the acidity is 4% by volume in the boiled liquor, but it is impossible to reduce the odor such as fish-like raw odor, and the acidity is strong and stimulating. It was not. Therefore, after adding koji, saccharides and yeast to the boiled liquor and performing alcoholic fermentation, or after adding ethanol to the boiled liquid, acetic acid bacteria were added and acetic acid fermentation was performed. It has been found that brewed vinegar with reduced odor such as raw odor, mild acidity and little irritation, and umami taste can be obtained, and the present invention has been completed.

That is, the technical problem of the present invention is solved by the following means. The present invention according to claim 1 is a method for reducing the odor of raw odor and the like by adding acetic acid bacteria and acetic acid fermentation after adding alcohol and yeast to the boiled and ripened liquor produced as a by-product of the production of fish salmon. It is a method for producing brewed vinegar that is mild and less irritating and has umami . The present invention according to claim 2 is a method for producing brewed vinegar according to claim 1, comprising taurine at 80 mg / 100 ml or more, glutamic acid 60 mg / 100 ml or more, and a total amount of essential amino acids 350 mg / 100 ml or more . It is. The present invention according to claim 3 is the method for producing brewed vinegar according to claim 1, wherein the brewed vinegar having an acidity of 4% can be drunk as it is without being diluted with water or juice .

  According to the present invention, it is possible to provide a method for producing brewed vinegar, which is a completely new use of a boiled ripening liquid produced as a by-product in the production process of fish buns, and this brewed vinegar is a completely new brewed vinegar containing taurine, In addition, it is a brewed vinegar that has a high content of glutamic acid and essential amino acids, reduces odors such as fish-specific raw odor, has a mild, irritating, and umami taste. Is no longer necessary, and can be used without being diluted with tap water or juice. As described above, the development of new uses of the boiled liquor has become an important problem in terms of the development of new industry fields and the utilization of resources by fish bun manufacturers and seasoning extract manufacturers. Furthermore, since the waste water treatment by the activated sludge of the boiled liquid can be made unnecessary, it is extremely useful from the viewpoint of environmental protection and industrially.

  The boiled ripening liquid used as a raw material in the present invention is by-produced by the production of fish salmon. For example, bonito, mackerel, horse mackerel, sardine, etc. are used as fishery material fish. Raw meat from which raw fish, head, internal organs, and fins are removed is boiled at 90-95 ° C. for 60-90 minutes. The solution by-produced in this ripening process becomes the ripening liquid. Since the boiled liquor is steamed at high temperature, it is usually obtained in a sterile condition, and is suitable for food materials that are rich in taurine, glutamic acid, essential amino acids, peptides, and proteins, and that are nutritionally superior. However, it is preferable to use a product that is not microbiologically contaminated, for example, immediately after by-product because it is susceptible to spoilage when left at room temperature. In addition, the head, fins, etc. removed from the raw fish in the fish bun manufacturing process may be boiled to obtain a boiled liquid, which may be used as a raw material.

The present invention according to claims 1 to 3 is a method for producing brewed vinegar produced using such a ripened liquid as a raw material. Hereinafter, an embodiment of the method for producing brewed vinegar according to the present invention will be described with reference to FIG. explain.

  The method for producing brewed vinegar according to the present invention is to squeeze or filter the boiled ripening liquid produced as a by-product of the production of fish salmon as necessary, add straw and yeast to this, add alcoholic fermentation, and then add acetic acid bacteria. A method for producing brewed vinegar characterized by performing acetic acid fermentation. The koji used is not particularly limited, but koji such as rice koji and wheat koji suitable for the production of brewed vinegar is preferably used. As koji molds used, shochu, sake koji, miso, soy sauce koji The known koji mold used for the koji mold can be specifically mentioned, and starch contained in koji is hydrolyzed by amylase produced by such koji mold to produce glucose, and the produced glucose is converted into ethanol by yeast. Moreover, the protein contained in the boiled liquor is hydrolyzed by the protease produced by Aspergillus to produce low molecular weight peptides and amino acids.

  It is preferable to add soot amount in the range of 5 to 45 w / v%, preferably 15 w / v%. By adding such soot amount, the ethanol concentration is in the range of 1 to 8% by volume, preferably 5 It is preferable to perform alcoholic fermentation with yeast so that the volume%. When the ethanol concentration is outside the range of 1 to 8% by volume due to alcohol fermentation, the boiled liquor or so that the ethanol concentration before acetic acid fermentation is in the range of 1 to 8% by volume, preferably 5% by volume. It is desirable to adjust with water.

The yeast used for the alcohol fermentation may be any yeast that can produce ethanol from sugar. For example, shochu yeast, sake yeast, wine yeast, beer yeast, baker's yeast belonging to Saccharomyces cerevisiae , Ethanol yeast, miso yeast belonging to Zygosaccharomyces rouxii, soy sauce yeast, and the like. Usually, it is desirable to add these yeasts at a concentration of 1 × 10 ⁵ cells / ml or more. Moreover, it is preferable to perform alcoholic fermentation for about 3 to 10 days in a temperature range of 20 to 35 ° C.

  The acetic acid bacterium used for the acetic acid fermentation may be any microorganism as long as it can oxidize ethanol to produce acetic acid, and examples thereof include known acetic acid bacteria such as Acetobacter aceti. .

    The brewed vinegar produced from the boiled ripening liquid of the present invention is a new use of the boiled ripening liquid that is not yet known, containing a high content of glutamic acid and essential amino acids, reducing the odor such as fish-specific odor and sourness. Because it is a brewed vinegar that is mild and irritating and has a delicious taste, it does not require long-term aging to relieve sourness, and it can be drunk without diluting with tap water or juice. have.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.

  20 g of shochu and shochu yeast were added to 24 ml of the boiled ripening liquid, and the mixture was left at 30 ° C. for 5 days for alcohol fermentation. This fermentation yielded 40 ml of alcoholic fermentation broth. To this, 80 ml of boiled ripening liquid and acetic acid bacteria were added, and acetic acid fermentation was performed at 30 ° C. for 25 days. After the completion of fermentation, the acetic acid fermentation broth was immediately filtered through filter paper to obtain 115 ml of brewed vinegar. The acidity of the brewed vinegar obtained at this time was 6.3%, and water was added to this brewed vinegar to obtain a brewed vinegar having an acidity of 4%. The resulting brewed vinegar was taurine 81 mg / 100 ml, glutamic acid 132 mg / 100 ml, isoleucine 43 mg / 100 ml, leucine 104 mg / 100 ml, lysine 128 mg / l, methionine 41 mg / 100 ml, phenylalanine 55 mg / 100 ml, threonine 89 mg / 100 ml, valine 61 mg / 100 ml. 100 ml. This glutamic acid content is about 6 times as large as 24 mg / 100 ml of commercially available rice black vinegar, the total amount of essential amino acids is 3.6 times that of commercially available rice black vinegar, and taurine is completely contained in commercially available rice black vinegar. I understood that it was not. (See Table 1)

  About the brewed vinegar obtained in the Example, the sensory test of fragrance, sourness, and umami was conducted by nine skilled panel tests. The sensory test results are shown in Table 2. As a comparative example, Table 2 shows the results of the same sensory test of the boiled ripening liquid, the commercially available rice black vinegar, and the boiled vinegar added with brewed vinegar so that the acidity is 4% by volume.

  According to Table 2, the brewed vinegar according to the present invention is a brewed vinegar that has reduced odors such as fish-like raw odor, has a mild acidity and little irritation, and has an umami taste. It has been found that not only aging is not required, but also it is possible to drink as it is without diluting with tap water or juice.

It is a figure which shows one Embodiment of the manufacturing method of the brewing vinegar of this invention.

Claims (3)

Boiled yeast and yeast are added to the boiled ripening liquid produced by the production of fish salmon, and after alcoholic fermentation, acetic acid bacteria are added and acetic acid fermented to reduce odors such as raw odor, sourness is mild and less irritating, A method for producing brewed vinegar. The method for producing brewed vinegar according to claim 1, comprising taurine at 80 mg / 100 ml or more, glutamic acid 60 mg / 100 ml or more, and a total essential amino acid amount 350 mg / 100 ml or more . The method for producing brewed vinegar according to claim 1, wherein the brewed vinegar having an acidity of 4% can be drunk as it is without being diluted with water or juice.

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