JP4848422B2 - Method for producing vinegar and vinegar produced by the method - Google Patents

Description

  The present invention relates to a method for producing vinegar, and vinegar produced by the method. Specifically, for vinegar using raw materials containing koji, such as black vinegar or brown rice vinegar produced using brown rice, Providing acetoxymethylfurfural (hereinafter sometimes referred to as 5-AMF) to alleviate the unpleasant scent peculiar to vinegars containing strawberries, and vinegar produced by the method About doing.

In recent years, taking vinegar as a drink has become widespread, and since black vinegar produced using brown rice as a raw material has been recognized for various health functions, taking black vinegar as a drink has been appreciated. Furthermore, it is also gaining popularity as an original sour seasoning such as ponzu soy sauce using black vinegar.
However, black vinegar made from brown rice has an unpleasant odor peculiar to vinegar containing potatoes in addition to the stimulating odor derived from acetic acid in vinegar, and its use is limited. was there.

As a method for relieving such a peculiar unpleasant odor in vinegar using brown rice, for example, a method of adding kombu stock to ponzu soy sauce containing black vinegar and soy sauce is disclosed ( For example, see Patent Document 1).
However, the addition of kombu broth in this way may cause problems such as reduced suitability for drinking, so the unpleasant odor characteristic of vinegar using brown rice can be alleviated. It has been desired to develop a method applicable to a wide range of uses.

  In addition, as a method of improving the flavor of vinegar, a method of adding sucralose to black vinegar (for example, see Patent Document 2), a method of adding sotron and furfural (for example, see Patent Document 3), and the like are disclosed. However, both are methods to relieve the stimulating sourness and acid odor derived from acetic acid, which is the main organic acid in vinegar, and do not relieve the peculiar and unpleasant odor of black vinegar etc. It was.

  In addition, 5-AMF used in the present invention has been reported in balsamic vinegar (see, for example, Non-Patent Document 1), but its presence in other vinegars is not known. The presence or absence of an influence on the scent of vinegar, such as alleviating the unpleasant odor unique to the vinegar used, has never been known.

JP 2004-49104 A JP 2002-335924 A JP 2001-69940 A “Journal of Chromatographic Science (J. Chromatogr. Sci.)”, Vol. 41, No. 6, p. 305-310, 2003

  An object of the present invention is to relieve a peculiar unpleasant odor in vinegar using a raw material containing koji, and to produce a vinegar that can be used for a wide range of uses such as drinking and cooking, and the method Is to provide vinegar produced by the method.

  As a result of intensive studies to achieve the above-mentioned problems, the inventors of the present invention contain potatoes by containing 5-acetoxymethylfurfural in a certain concentration range with respect to vinegar using raw materials containing cocoons. The unpleasant odor peculiar to the vinegar to be able to be relieved can be relieved, As a result, the quality of the said vinegar improved notably and the knowledge that it became the sensory excellent thing was acquired. The present invention has been completed based on these findings.

That is, this invention of Claim 1 is a manufacturing method of the vinegar which uses the raw material containing a koji, Comprising: 5-acetoxymethylfurfural is contained so that it may become final concentration 0.5-50 ppm in vinegar. The present invention relates to a method for producing vinegar.
Moreover, this invention of Claim 2 is related with the vinegar manufactured by the method of Claim 1.
The present invention according to claim 3 relates to a food or drink containing the vinegar according to claim 2.

  According to the present invention, in the vinegar using the raw material containing koji, the unpleasant scent peculiar to the vinegar containing koji can be relaxed and used in a wide range of applications including drinking of the vinegar. Can be used.

Hereinafter, the present invention will be described in detail.
This invention of Claim 1 is a manufacturing method of the vinegar which uses the raw material containing a koji, Comprising: It contains 5-acetoxymethylfurfural so that it may become a final concentration of 0.5-50 ppm in a vinegar. It is the manufacturing method of the characteristic vinegar.
Vinegar is roughly classified into brewed vinegar and synthetic vinegar, and brewed vinegar obtained by subjecting raw materials to acetic acid fermentation is preferred as the vinegar of the present invention. Examples of the brewed vinegar include rice black vinegar, brown rice vinegar, rice vinegar, grain vinegar and the like, among which rice black vinegar and brown rice vinegar are preferable.
According to the vinegar quality labeling standard (Ministry of Agriculture, Forestry and Fisheries Notification No. 1821, revised on October 7, 2004), rice black vinegar is refined by removing rice from the grain vinegar as a raw material. Or rice or barley added to this, the amount of rice used is 180g or more per liter of vinegar and colored brown or black brown by fermentation and aging Is defined.

The rice bran of the present invention refers to an outer portion generated in the process of whitening brown rice to produce polished rice, and preferably the degree of shaving the brown rice surface (hereinafter sometimes referred to as whitening degree) is less than about 6%. Say what happens in the case of.
The “raw material containing rice bran” of the present invention has at least a part of the rice bran layer such as brown rice and partially polished rice from which the whole rice bran layer has not been removed, as well as rice bran and red rice bran. Rice is also included. Among these, brown rice and partially polished rice are preferably used, and the use of brown rice is particularly preferable.

The agate contains abundant nutritional components such as protein, minerals, dietary fiber, and oil, and also contains many scent components such as aldehyde components such as hexanal and alcohol components such as hexanol.
The cause of unpleasant odor with unique peculiarities in vinegar using raw materials containing koji has not been clearly clarified, however, the substances produced by the above-mentioned scent components being changed by alcoholic fermentation or acetic acid fermentation Is presumed to be involved in a complex manner.

As raw materials in the method for producing vinegar of the present invention, other raw materials for grains such as polished rice, wheat, barley and corn may be used in combination with the raw materials containing koji.
The usage-amount of these raw materials can be 40-1200g with respect to 1L vinegar, Preferably it can be 180-1200g. Among these, the usage-amount of the raw material containing a persimmon is 40-700g with respect to 1L vinegar, Preferably it is 180-700g.

The method for producing vinegar according to the present invention is not particularly limited except that the above-mentioned “raw material containing koji” is used as a raw material, and 5-AMF is contained, and a general method for producing vinegar can be adopted.
An example of a general method for producing vinegar is shown below.
First, a saccharified solution is prepared by saccharifying a saccharide in a raw material containing koji using koji or saccharifying enzyme, and then removing the saccharified koji or the like by filtration or the like. Next, the saccharified solution is subjected to alcoholic fermentation with yeast, and then solids such as sake lees are removed by filtration or the like to obtain an alcoholic fermented liquor. Further, the obtained alcoholic fermented liquor mixed with seed vinegar as an alcohol-containing raw material liquid is subjected to acetic acid fermentation with acetic acid bacteria. After the completion of acetic acid fermentation, aging is performed as appropriate, followed by filtration, sterilization, and filling in a container such as a koji.

Moreover, you may employ | adopt the method of adding an alcohol and acetic acid-fermenting to the saccharified liquid obtained by saccharifying the raw material containing koji like the above as a manufacturing method of the vinegar of this invention.
In the present invention, the method of acetic acid fermentation may be a so-called stationary fermentation method performed by breeding on the surface of a fermentation liquid in which acetic acid bacteria are allowed to stand, or a deep fermentation method performed using an aeration and stirring fermenter.
Moreover, you may manufacture by the method of performing each process of said saccharification, alcoholic-fermentation, and acetic acid fermentation simultaneously in a koji.

In the method for producing vinegar of the present invention, it is essential to contain 5-acetoxymethylfurfural (5-AMF).
5-AMF is known to exist in balsamic vinegar, but is not known to exist in other vinegars.
Balsamic vinegar is a vinegar produced in Southern Europe, boiled and concentrated squeezed fruit juice juice, alcohol fermented and acetic acid fermented, then packed in barrels and aged for a long time while changing barrels Manufactured. The reason why 5-AMF is present in balsamic vinegar is not clear, but is presumed to be due to this specific manufacturing process.

In the vinegar production method of the present invention, 5-AMF is contained in the vinegar so that the final concentration is 0.5 to 50 ppm, preferably 8 to 50 ppm. If the content of 5-AMF is less than the lower limit, a peculiar unpleasant odor is not reduced, which is not preferable. On the other hand, if the content exceeds the upper limit, the scent of 5-AMF becomes too strong, a chemical odor is felt, and the scent of vinegar becomes uncomfortable.
In the present invention, as a method of adjusting the content of 5-AMF in vinegar so as to be in the above range, it is sufficient that the final concentration of 5-AMF in vinegar can be adjusted in the above range. There is no limitation. The adjustment may be performed at any stage in the vinegar production process.
In addition, when manufacturing the food / beverage products containing the vinegar as described in Claim 3, 5-AMF can also be included in the manufacturing process of the said food / beverage products.

In the present invention, as a method of adding 5-AMF to vinegar, a method of adding a 5-AMF-containing material or a simple 5-AMF in a manufacturing process, a method of brewing by fermentation in a manufacturing process, or a combination thereof The method etc. are mentioned.
In the present invention, when 5-AMF is contained in vinegar by adding a raw material containing 5-AMF or a single 5-AMF, it can be added at any stage of the vinegar production process. For example, it can be added to vinegar after completion of acetic acid fermentation, alcohol-containing stock solution, saccharified solution or the like.

In addition, as a raw material containing 5-AMF, what is necessary is just to be used for a foodstuff, For example, a balsamic vinegar etc. are mentioned. When using these materials containing 5-AMF, the 5-AMF content is measured in advance, and the addition amount is adjusted so that the final 5-AMF concentration in vinegar is appropriate. It is preferable.
When 5-AMF is used alone, one obtained by extraction from balsamic vinegar or the like, or one synthesized by the method disclosed in JP-A-11-279166, for example, can be used.

The measurement of 5-AMF content can be performed, for example, by the following LC / MS analysis method.
That is, first, 1 μl of a sample diluted as necessary is injected into high performance liquid chromatography (LC).
As high-performance liquid chromatography (LC), for example, Agilent 1100 (manufactured by Agilent technology) is used, and the column is Zorbax Eclipse XDB C18 (2.1 mm × 150 mm, particle size 5 um) (manufactured by Agilent technology). Is A: 0.05% Formic acid (in water), B: 0.05% Formic acid (in MeOH), and the mixing ratio of A: B is 0-5 minutes (95: 5), 5-20 minutes Is a linear gradient of (95: 5) to (70:30), 20 to 25 minutes is a linear gradient of (70:30) to (0: 100), 25 to 35 minutes is (0: 100), and a flow rate: 0.2 ml / min, column temperature: 40 ° C., detection is performed at UV 280 nm
Then, the molecular weight is obtained by applying to a mass spectrometer, and confirmation and quantification are performed with related ions of 5-AMF.
The mass spectrometer (MS) is, for example, Agilent 1100MSD SL (manufactured by Agilent technology), ionization: ESI ⁺ , nebulizer gas (pressure): N ₂ (35 psi), fragmentor voltage: 100 V, capillary voltage: 3000 V, Dry gas (flow rate, temperature): N ₂ (12 liters / min, 350 ° C.), and detection is performed with SIM ion size 169.

As described above, by adding 5-AMF to the vinegar, the unpleasant odor peculiar to the vinegar containing straw can be alleviated.
The invention according to claim 2 of the present invention provides vinegar containing 5-AMF thus produced.
The vinegar of the present invention can be used as a seasoning by itself, and the unpleasant odor characteristic of vinegar containing straw is alleviated.

Furthermore, as described in claim 3, the vinegar of the present invention can also be used for the production of food and drink.
Examples of the food and drink containing the vinegar of the present invention include beverages such as soft drinks, seasonings such as ponzu, dressing and sauce, foods such as sushi, vinegar, and salad, but are not limited thereto. Is not to be done.
These foods and drinks can be produced by a commonly performed method, and in the case of a soft drink containing the vinegar of the present invention, for example, it is produced by adding fruit juice or honey to the vinegar of the present invention and appropriately diluting it. be able to.
Moreover, in the case of the ponzu containing the vinegar of this invention, it can manufacture, for example by adding sugar, salt, soy sauce, oil, a spice, etc. to the vinegar of this invention.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited by these Examples.

Example 1
(1) Preparation of saccharified solution 6 kg of ground brown rice was suspended in water to a total volume of 20 liters, 20 g of liquefied amylase preparation (Chrytase T-5: manufactured by Daiwa Kasei Co., Ltd.) was added, and the mixture was stirred while stirring. The mixture was held at 90 ° C. for 90 minutes to be liquefied. This was heated at 120 ° C. for 20 minutes to inactivate the liquefied enzyme and further cooled to 58 ° C., and then glycated amylase preparation (Sumiteam: manufactured by Shin Nippon Chemical Co., Ltd.) 40 g and protease preparation (Sumiteam LP-50: New (Nippon Chemical Co., Ltd.) 10 g was added, and saccharification treatment was further performed at 58 ° C. for 18 hours. Then, it pressed and filtered and obtained 15 liters of brown rice saccharified liquid.

(2) Preparation of alcoholic fermented liquor 6Kg of crushed brown rice, crushed rice bran (brown rice was cooked at normal pressure and then cooled, inoculated with Aspergillus oryzae, cultured at 30 ° C for 3 days and dried. 1 kg, liquefied amylase preparation (Chrytase T-5: Daiwa Kasei Co., Ltd.) 20 g, saccharified amylase preparation (Sumiteam: Shin Nippon Chemical Co., Ltd.) 20 g, and protease preparation (Sumiteam LP-50: Shin Nippon Chemical Co., Ltd.) 40 g) was suspended in water to a total volume of 20 liters, 25 g of yeast (Saccharomyces cerevisiae, manufactured by Oriental Yeast Co., Ltd.) was added, and alcoholic fermentation was performed at 30 ° C. for 5 days. Thereafter, filtration was performed to obtain 16 liters of an alcoholic fermented liquor having an alcohol concentration of 15% by volume.

(3) Preparation of vinegar A mixture of 18 parts by volume of the saccharified liquid prepared in (1) above, 14 parts by volume of the alcoholic fermented liquid prepared in (2) above, and 38 parts by volume of water is used in a deep fermentation apparatus. After adding to 30 parts by volume of inoculum (seed vinegar) and performing acetic acid fermentation, it was filtered to obtain rice black vinegar.
In addition, as an inoculum liquid (seed vinegar), acidity 7.5 weight / volume% and alcohol concentration 0 on the conditions of 30 degreeC, 500 rpm, and 0.2 vvm using the above-mentioned rice spirit refined fermented liquid in a deep fermentation layer. The fermented liquor containing acetic acid bacteria Acetobacter aceti which is continuing continuous acetic acid fermentation vigorously by 4 volume / volume% was used.

(4) Preparation of vinegar with different 5-AMF content and sensory test Vinegar (test section b) with 0.5 to 100 ppm of 5-AMF added to vinegar (test section a) obtained in (3) above , C, d, and e) were obtained.
Moreover, balsamic vinegar (made by Federzoni) 30 parts by weight is mixed with 70 parts by weight of rice black vinegar obtained in (3) above, and the vinegar of the present invention containing 8 ppm of 5-AMF (test zone f) Got.
The above vinegar was subjected to a sensory test by 20 sensory inspectors, and the scent of vinegar was evaluated in comparison with vinegar to which nothing was added (test section a). The results are shown in Table 1.
In addition, the evaluation about the unpleasant odor peculiar to vinegar including strawberry is as follows: 1: There is an unpleasant odor habit, 2: There is a slightly unpleasant odor habit, 3: None can be said, 4: Unpleasant odor habit There was almost no 5: There was no habit of unpleasant odor. The chemical odor was evaluated in three stages: 1: there was a chemical odor, 2: there was a slight chemical odor, and 3: the chemical odor was not felt. The average value of each inspector was used as the evaluation value.

As apparent from Table 1, the vinegar containing 0.5 ppm or more of 5-AMF (test section b to f) has a peculiar and unpleasant odor in the vinegar (test section a) with no 5-AMF added. It was confirmed that it was remarkably relaxed.
The chemical odor derived from 5-AMF is slightly problematic at 100 ppm (test section e), but it was confirmed that there was almost no problem at 0.5 ppm to 50 ppm (test sections b to d, f).
As a result, it was found that the content of 5-AMF is desirably 0.5 to 50 ppm, and more preferably 8 to 50 ppm.

Claims (3)

  A method for producing vinegar using a raw material containing koji, wherein 5-acetoxymethylfurfural is contained in vinegar so as to have a final concentration of 0.5 to 50 ppm.   A vinegar produced by the method according to claim 1.   Food / beverage products containing the vinegar of Claim 2.