JP5019645B2 - Vinegar and method for producing the same - Google Patents

Vinegar and method for producing the same Download PDF

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JP5019645B2
JP5019645B2 JP2010092264A JP2010092264A JP5019645B2 JP 5019645 B2 JP5019645 B2 JP 5019645B2 JP 2010092264 A JP2010092264 A JP 2010092264A JP 2010092264 A JP2010092264 A JP 2010092264A JP 5019645 B2 JP5019645 B2 JP 5019645B2
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泰作 津曲
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福山黒酢株式会社
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Description

本発明は、アミノ酸の総含有量に富むと共に、γアミノ酪酸をも多量に含有した食酢及びその製造方法に関する。   The present invention relates to a vinegar that is rich in the total content of amino acids and also contains a large amount of γ-aminobutyric acid and a method for producing the same.

一般的に食酢は調味料として広く用いられているが、近年においては、食酢の持つ健康食品としての機能が注目されており、黒酢、りんご酢、もろみ酢などの健康酢が種々提供されている。食酢は、通常、米、麦などの澱粉を主成分とする炭水化物を原料とし、これに麹、酵母を加え、糖化反応、アルコール発酵を経て、酢酸発酵を起こさせ、次いで濾過、殺菌を行うことによって製造されている。   In general, vinegar is widely used as a seasoning, but in recent years, the function of vinegar as a health food has attracted attention, and various health vinegars such as black vinegar, apple vinegar, and moromi vinegar have been provided. Yes. Vinegar is usually made from carbohydrates mainly composed of starch, such as rice and wheat, and koji and yeast are added to it, followed by saccharification and alcoholic fermentation, followed by acetic acid fermentation, followed by filtration and sterilization. Is manufactured by.

食酢は、基本的に調味料として味のよさ(旨味、飲みやすさ)が重要であり、他方、健康食品としての特色を出す場合には、人体に有用な成分の含有量が大事な要素となる。原料として玄米や発芽玄米を用いて製造した食酢も提供されており、特に発芽玄米を用いて製造した食酢にはγアミノ酪酸が含まれており、このγアミノ酪酸は血圧降下作用等があることから、γアミノ酪酸含有食酢は健康酢として注目されている。   In vinegar, good taste (umami, ease of drinking) is basically important as a seasoning. On the other hand, the content of ingredients useful for the human body Become. Vinegar produced using brown rice and germinated brown rice as raw materials is also provided, especially vinegar produced using germinated brown rice contains γ-aminobutyric acid, and this γ-aminobutyric acid has a blood pressure lowering action, etc. Therefore, γ-aminobutyric acid-containing vinegar has attracted attention as a healthy vinegar.

健康酢としての商品価値を高めるためには、γアミノ酪酸の含有量を増大させるための技術開発が必要であるが、例えば、下記特許文献1は、玄米を発芽させた発芽玄米を用いて食酢を製造するに当り、浸漬水を廃棄することなく、浸漬水を発芽玄米と一緒に煮熟して液状化させるようにして、機能性成分(γアミノ酪酸)が溶出している浸漬水を有効に利用することを開示している。   In order to increase the commercial value as healthy vinegar, technical development for increasing the content of γ-aminobutyric acid is necessary. For example, Patent Document 1 below uses saccharified vinegar using germinated brown rice that has germinated brown rice. In the production of, the immersion water from which functional components (γ-aminobutyric acid) are eluted is effective by immersing the immersion water together with germinated brown rice and making it liquefied without discarding the immersion water. Is disclosed.

特開2009−39016号公報JP 2009-39016 A

しかしながら、特許文献1に示される製造方法によって製造される食酢において、γアミノ酪酸の含有量は、4.5mg/100mlであり(実施例1)、未だ十分な含有量とはいえない。そのため、更なるγアミノ酪酸含有量増大のための改良が望まれるところである。   However, in the vinegar produced by the production method shown in Patent Document 1, the content of γ-aminobutyric acid is 4.5 mg / 100 ml (Example 1), which is not yet a sufficient content. Therefore, further improvement for increasing the γ-aminobutyric acid content is desired.

また一方において、γアミノ酪酸含有食酢の製造において、γアミノ酪酸の含有量を重視するあまり、旨味の発現が不十分となり、味の品質に欠けるという問題点があった。尚、旨味のある食酢を製造するためにアミノ酸総含有量を増やすための工夫改良は以前から行われているが、このアミノ酸総含有量による旨味の改善も決して十分なものではなく、しかもこの種の食酢は、望ましいγアミノ酪酸含有量を有していない。   On the other hand, in the production of γ-aminobutyric acid-containing vinegar, too much emphasis was placed on the content of γ-aminobutyric acid, so that the expression of umami was insufficient and the quality of the taste was lacking. In addition, in order to produce vinegar with a delicious taste, improvements have been made to increase the total amino acid content, but the umami improvement by this total amino acid content is never sufficient, and this kind of Vinegar does not have the desired γ-aminobutyric acid content.

本発明者は、上記の点に鑑み鋭意研究した結果、原料として発芽した玄米と大豆を用いることにより、γアミノ酪酸の含有量を増大できるだけでなく、アミノ酸総含有量にも富み、旨味のある品質良好な食酢を製造することができるという知見を得た。   As a result of diligent research in view of the above points, the present inventor can not only increase the content of γ-aminobutyric acid by using germinated brown rice and soybeans as raw materials, but also has a rich total amino acid content and is delicious. We obtained knowledge that vinegar with good quality can be manufactured.

また、大豆を発芽した玄米と一緒に仕込むに当り、仕込む前の大豆の処理方法について検討したところ、大豆を納豆菌処理した場合には、仕込み後に雑菌汚染を受けやすいという事実が判明した。そこで、本発明者は、大豆を蒸煮処理したものを仕込んだところ、雑菌の発生を極力防止できるという知見が得られた。   In addition, when the soybean was spun together with the germinated brown rice, the processing method of the soybean before charging was examined, and it was found that when soybean was treated with natto bacteria, it was easily contaminated with bacteria. Then, when this inventor prepared what steamed soybean, the knowledge that generation | occurrence | production of miscellaneous bacteria could be prevented as much as possible was acquired.

本発明は、上記した知見に基づき完成したものであり、アミノ酸の総含有量に富むと共に、γアミノ酪酸の含有量にも富んだ食酢を提供することを目的とする。また本発明は、機能性成分を多量含有する健康酢でありながら、旨味にも優れている食酢を提供することを目的とする。更に本発明は、アミノ酸総含有量を増大できるとともに、γアミノ酪酸の含有量をも増大でき、旨味に優れ且つ機能性成分に富むと共に、抗酸化力が大きい食酢の製造方法を提供することを目的とする。また本発明は、原料を露天のかめ壷に仕込み(露天壷仕込み)、かめ壷内で長期間、醸造、熟成を行う伝統的な製法に適用可能であり、このような伝統的製法に適用して、高品質な健康酢を製造できる食酢の製造方法を提供することを目的とする。   The present invention has been completed based on the above-described findings, and an object thereof is to provide a vinegar that is rich in the total content of amino acids and also rich in the content of γ-aminobutyric acid. It is another object of the present invention to provide a vinegar that is a healthy vinegar containing a large amount of functional ingredients and has an excellent umami taste. Furthermore, the present invention provides a method for producing vinegar that can increase the total amino acid content, increase the content of γ-aminobutyric acid, is excellent in umami, is rich in functional components, and has a high antioxidant power. Objective. In addition, the present invention can be applied to a traditional manufacturing method in which raw materials are fed into an open-air koji (open-air kneading), and brewing and aging is carried out for a long time in the koji koji. An object of the present invention is to provide a method for producing vinegar capable of producing high-quality health vinegar.

本発明は、上記課題を解決するための手段として、
(1)玄米を水に浸漬して得られた発芽玄米を蒸煮して蒸し米を調製し、大豆を蒸煮して蒸し大豆を調製し、蒸し米10重量%〜30重量%と、蒸し大豆1重量%〜20重量%と、麹と水とを、前記蒸し米と蒸し大豆の配合量の比率が1:0.1〜1:0.5となるように容器内に仕込み、ここにおいて仕込みは、
麹と水を仕込む第1段仕込みと、
第1段仕込み後1日〜10日の期間内であって諸味のアルコール濃度が、雑菌の発生を抑制できるアルコール濃度である8%〜16%となった段階で蒸し米と蒸し大豆と残量の水を仕込む第2段仕込みの2段階に分けて行ない、糖化、アルコール発酵及び酢酸発酵させて得られる食酢、
(2)第1段仕込みにおける水の配合量が、重量換算で麹の配合量の1倍〜3倍の量となるように仕込んで得られる前記(1)に記載の食酢、
(3)蒸し大豆として、すり潰してミンチ状とした蒸し大豆を用いて得られる前記(1)又は(2)に記載の食酢、
(4)玄米を水に浸漬して得られた発芽玄米を蒸煮して蒸し米を調製し、大豆を蒸煮して蒸し大豆を調製し、蒸し米10重量%〜30重量%と、蒸し大豆1重量%〜20重量%と、麹と水とを、前記蒸し米と蒸し大豆の配合量の比率が1:0.1〜1:0.5となるように容器内に仕込み、ここにおいて仕込みは第1段仕込みと第2段仕込みの2段階に分けて行ない、第1段仕込みにおいて麹と水を仕込み、第2段仕込みにおいて蒸し米と蒸し大豆と残量の水を仕込み、
前記第2段仕込みは、第1段仕込み後1日〜10日の期間内であって諸味のアルコール濃度が、雑菌の発生を抑制できるアルコール濃度である8%〜16%となった段階で行ない、糖化、アルコール発酵及び酢酸発酵を行なうことを特徴とする食酢の製造方法、
(5)第1段仕込みにおける水の配合量は、重量換算で麹の配合量の1倍〜3倍の量である前記(4)に記載の食酢の製造方法、
(6)蒸し大豆として、すり潰してミンチ状とした蒸し大豆を用いる前記(4)又は(5)に記載の食酢の製造方法
を提供する。
As a means for solving the above problems, the present invention provides:
(1) Steamed brown rice obtained by immersing brown rice in water to prepare steamed rice, steamed soybean to prepare steamed soybean, steamed rice 10 wt% to 30 wt% , steamed soybean 1 and 20% by weight, and a koji and water, the ratio of the steamed rice and steamed amount of soy 1: 0.1 to 1: 0.5 and comprising as charged in the container, charged in this case ,
First stage charging with firewood and water,
Steamed rice, steamed soybeans and remaining amount at the stage where the alcohol concentration of moromi is 8% to 16%, which is the alcohol concentration that can suppress the generation of various bacteria, within the period of 1 to 10 days after the first stage charging Vinegar obtained by dividing into two stages of the second stage of charging water, saccharification, alcohol fermentation and acetic acid fermentation,
(2) The vinegar according to (1), which is obtained by charging so that the amount of water in the first stage charging is 1 to 3 times the amount of koji in terms of weight,
(3) The vinegar according to (1) or (2) obtained by using steamed soybeans that have been ground and minced as steamed soybeans,
(4) Steamed brown rice obtained by immersing brown rice in water to prepare steamed rice, steamed soybean to prepare steamed soybean, steamed rice 10 wt% to 30 wt%, steamed soybean 1 % To 20% by weight, rice bran and water are charged into the container so that the ratio of the blended amount of the steamed rice and steamed soybean is 1: 0.1 to 1: 0.5. The first stage charge and the second stage charge are divided into two stages. In the first stage charge, straw and water are charged. In the second stage charge, steamed rice, steamed soybeans and the remaining amount of water are charged.
The second stage charging is performed within a period of 1 to 10 days after the first stage charging, and the moromi alcohol concentration is 8% to 16%, which is an alcohol concentration capable of suppressing the generation of various bacteria. , A method for producing vinegar characterized by performing saccharification, alcoholic fermentation and acetic acid fermentation,
(5) The amount of water in the first stage the feed is, vinegar method for manufacturing according to the above (4) is the amount of 1 to 3 times the amount of koji by weight is,
(6) The method for producing vinegar according to (4) or (5) above, wherein steamed soybeans that have been ground and minced are used as the steamed soybeans .

本発明は、玄米を水に浸漬して得られた発芽玄米を蒸煮して蒸し米を調製し、大豆を蒸煮して蒸し大豆を調製し、蒸し米と蒸し大豆と麹と水を容器内に仕込み、糖化、アルコール発酵及び酢酸発酵させて得られる食酢であり、このような本発明の食酢によれば、アミノ酸の総含有量が大きい上、γアミノ酪酸の含有量も大きいという特有の効果がある。アミノ酸総含有量が豊富であることにより、旨味に優れ且つ健康増進に寄与できるものである。   The present invention prepares steamed rice by steaming germinated brown rice obtained by immersing brown rice in water, preparing soybeans by steaming soybeans, steamed rice, steamed soybeans, rice bran and water in a container It is a vinegar obtained by charging, saccharification, alcoholic fermentation and acetic acid fermentation. According to such vinegar of the present invention, the total content of amino acids is large and the content of γ-aminobutyric acid is also large. is there. Because of the abundance of the total amino acid content, it has excellent umami and can contribute to health promotion.

また、γアミノ酪酸は、GABA(ギャバ)と略称されているアミノ酸の一種であり、主に抑制性の神経伝達物質として機能している物質であり、血圧降下作用や動脈硬化抑制作用があるとされている。本発明はγアミノ酪酸を豊富に含むことから、機能性食品としての品質を一段と向上できるものである。   In addition, γ-aminobutyric acid is a kind of amino acid abbreviated as GABA, which is a substance mainly functioning as an inhibitory neurotransmitter and has a blood pressure lowering action and an arteriosclerosis inhibiting action. Has been. Since the present invention contains abundant γ-aminobutyric acid, the quality as a functional food can be further improved.

このように、本発明の食酢は、機能性成分を多量に含有し、しかも旨味にも優れているから、調味料としても、また健康酢或いは健康飲料としても優れたものである。   Thus, the vinegar according to the present invention contains a large amount of functional components and is excellent in umami, so it is excellent both as a seasoning and as a healthy vinegar or health drink.

また本発明の食酢は、抗酸化力に優れているという効果がある。体内の活性酸素は、癌や生活習慣病或いは老化などの種々の病気の原因を作るといわれており、これらの病気を予防するため抗酸化力のある食品を摂取することが大事であるとされている。本発明の食酢は、抗酸化力が大きいものであり、健康増進のための健康食品としても有益なものである。   Moreover, the vinegar of this invention has the effect that it is excellent in the antioxidant power. Active oxygen in the body is said to cause various diseases such as cancer, lifestyle-related diseases, and aging, and it is said that it is important to consume antioxidative foods to prevent these diseases. ing. The vinegar of the present invention has a high antioxidant power and is also useful as a health food for promoting health.

本発明の食酢の製造方法は、玄米を水に浸漬して得られた発芽玄米を蒸煮して蒸し米を調製し、大豆を蒸煮して蒸し大豆を調製し、蒸し米と蒸し大豆と麹と水を容器内に仕込み、糖化、アルコール発酵及び酢酸発酵を行って食酢を製造するものであるから、従来の食酢に比べて、アミノ酸総含有量を増大できるだけでなく、γアミノ酪酸の含有量をも増大できる効果がある。従って、本発明の食酢の製造方法によれば、旨味に優れ、しかも機能性成分を豊富に含み且つ高い抗酸化力を有する食酢を製造でき、従来にない品質良好な健康酢を供給できるという効果を奏するものである。また本発明のように2段階仕込みとすることにより、発酵の初期にアルコール濃度を高めることができ、それにより雑菌の発生を抑制でき、第2段仕込み後に行なわれるアルコール発酵、酢酸発酵を活発に行なうことができる。即ち、初期アルコール濃度が高いことによって発酵の阻害要因となる雑菌の侵入を抑制できるので、酵母活性、酵素活性を良好に維持でき、活発な発酵を実現できる。その結果、食酢の製造効率を向上でき、製造期間を短縮できる効果がある。 The method of producing vinegar according to the present invention is to prepare steamed rice by steaming germinated brown rice obtained by immersing brown rice in water, preparing steamed soybean by steaming soybean, steamed rice, steamed soybean and rice cake Since water is charged in a container and saccharification, alcoholic fermentation and acetic acid fermentation are performed to produce vinegar, not only can the total amino acid content be increased compared to conventional vinegar, but also the content of γ-aminobutyric acid. Can also be increased. Therefore, according to the method for producing vinegar according to the present invention, it is possible to produce vinegar having excellent umami, rich in functional components and having high antioxidant power, and being able to supply unprecedented quality healthy vinegar. It plays. Moreover, by using a two-stage preparation as in the present invention, the alcohol concentration can be increased at the initial stage of fermentation, thereby suppressing the generation of various bacteria, and the alcohol fermentation and acetic acid fermentation performed after the second stage preparation can be actively performed. Can be done. That is, since the invasion of miscellaneous bacteria, which are fermentation inhibiting factors, can be suppressed by high initial alcohol concentration, yeast activity and enzyme activity can be well maintained and active fermentation can be realized. As a result, the production efficiency of vinegar can be improved, and the production period can be shortened.

本発明の食酢を製造するに当っては、まず次のような方法で、蒸し米と蒸し大豆と麹を用意する。
(蒸し米の調製)
本発明は、澱粉質原料として玄米を用いるが、この玄米を水に浸漬して発芽させる。水の量は任意であるが、例えば、重量換算で、玄米の量の1.5倍〜2倍の量の水を用いる。水は常温の水でも温水でもよく、例えば、20℃〜35℃の水に玄米を浸漬する。浸漬時間は、10時間〜48時間が好ましい。この場合、細菌の増殖を抑制するため、必要に応じて酢酸等の有機酸を添加してもよい。
In producing the vinegar of the present invention, first, steamed rice, steamed soybeans and rice bran are prepared by the following method.
(Preparation of steamed rice)
In the present invention, brown rice is used as a starchy raw material, and this brown rice is immersed in water to germinate. The amount of water is arbitrary, but for example, water in an amount 1.5 to 2 times the amount of brown rice is used in terms of weight. The water may be room temperature water or warm water. For example, brown rice is immersed in water at 20 ° C to 35 ° C. The immersion time is preferably 10 hours to 48 hours. In this case, an organic acid such as acetic acid may be added as necessary to suppress bacterial growth.

上記の水浸漬処理を行うことによって、玄米は発芽し、発芽玄米が得られる。発芽玄米は、外皮から外方に成長した芽を有し、γアミノ酪酸を豊富に含んでいる。   By performing the above-mentioned water immersion treatment, brown rice germinates and germinated brown rice is obtained. Germinated brown rice has buds grown outward from the hull and is rich in γ-aminobutyric acid.

上記水浸漬処理終了後、発芽玄米を浸漬水と分離し、水切りを行った後、蒸気により蒸煮処理を行う。この蒸煮処理は、水蒸気導入部と水蒸気排出部とを備えた蒸煮装置を用いて、装置内に導入した水蒸気により加熱することにより行う。蒸煮時間は、2時間〜3時間が好ましい。このようにして蒸し米が得られる。   After completion of the water immersion treatment, the germinated brown rice is separated from the immersion water, drained, and then steamed with steam. This steaming process is performed by heating with steam introduced into the apparatus using a steaming apparatus provided with a steam introduction part and a steam discharge part. The cooking time is preferably 2 to 3 hours. In this way, steamed rice is obtained.

(蒸し大豆の調製)
大豆を水に浸漬して、常温下に保持し、水浸漬処理を行う。水の量は任意であるが、例えば、重量換算で、大豆の量の3倍〜5倍の量の水を用いる。浸漬時間は、10時間〜20時間が好ましい。
(Preparation of steamed soybeans)
Soybeans are soaked in water and kept at room temperature, and water soaked. The amount of water is arbitrary, but for example, water in an amount 3 to 5 times the amount of soybean is used in terms of weight. The immersion time is preferably 10 hours to 20 hours.

水浸漬処理終了後、大豆を浸漬水と分離し、水切りを行った後、蒸気により蒸煮処理を行う。この蒸煮処理は、上記した発芽玄米を蒸煮処理するときに用いる蒸煮装置と同様な装置を用いて水蒸気により加熱することにより行う。蒸煮時間は、2時間〜3時間が好ましい。このようにして蒸し大豆が得られる。   After completion of the water immersion treatment, the soybean is separated from the immersion water, drained, and then steamed with steam. This steaming process is performed by heating with steam using an apparatus similar to the steaming apparatus used when steaming the germinated brown rice. The cooking time is preferably 2 to 3 hours. In this way, steamed soybeans are obtained.

本発明において、原料大豆として通常栽培の大豆を用いることも或いは有機栽培による大豆を用いることもできるが、品質の面から、有機栽培の大豆を用いることが好ましい。   In the present invention, normal cultivated soybeans or organically cultivated soybeans can be used as raw material soybeans, but organically cultivated soybeans are preferably used from the viewpoint of quality.

(麹の調製)
麹としては、米麹が用いられる。米麹の原料米としては通常、七分づき玄米が用いられる。
(Preparation of salmon)
As rice cake, rice bran is used. As raw rice for rice bran, brown rice is usually used for seven minutes.

米麹を製造するに当たっては、まず、七分づき玄米を水に浸漬し水浸漬処理を行う。常温下に10時間〜20時間浸漬保持し、次いで、七分づき玄米を浸漬水と分離して水切りを行う。   In producing rice bran, firstly, brown rice is immersed in water for 7 minutes and subjected to water immersion treatment. Immerse and hold at room temperature for 10 to 20 hours, and then separate the brown rice from the immersion water for 7 minutes to drain.

水切り後、七分づき玄米を蒸気により加熱し、蒸煮処理を行う。この蒸煮処理に当っては、水蒸気加熱により蒸煮できる機構を備えた製麹装置が用いられる。蒸煮時間は、1時間〜3時間が好ましい。蒸煮後の七分づき玄米に種麹を蒔き、製麹を開始する。製麹温度は、30℃〜40℃が好ましく、また製麹時間は30時間〜50時間が好ましい。   After draining, brown rice is heated for 7 minutes and steamed. In the cooking process, a koji making apparatus having a mechanism capable of cooking by steam heating is used. The cooking time is preferably 1 hour to 3 hours. Seed rice seeds on brown rice after cooking for 7 minutes and start making koji. The iron making temperature is preferably 30 ° C. to 40 ° C., and the iron making time is preferably 30 hours to 50 hours.

本発明は上記の如く調製した蒸し米と蒸し大豆と米麹を用いて、それらの原料を水と共に容器内に仕込み、発酵させて食酢を製造するが、この製造手段として工業的製法でも或いは伝統的製法でも、いずれの製法も適用可能である。以下、本発明を伝統的製法に適用して実施した場合の実施形態につき説明する。   In the present invention, steamed rice, steamed soybeans and rice bran prepared as described above are used to prepare vinegar by charging these ingredients together with water into a container and fermenting them. Any manufacturing method can be applied. Hereinafter, an embodiment when the present invention is applied to a traditional manufacturing method will be described.

伝統的製法においては、仕込み用容器として陶磁器製のかめ壷が用いられる。本発明の第1の実施形態においては、蒸し米、蒸し大豆、米麹及び水を一度にかめ壷に仕込む。この仕込み工程における蒸し米、蒸し大豆、米麹及び水の配合割合(全仕込み量に対する割合(重量%))は、蒸し米10重量%〜30重量%、蒸し大豆1重量%〜20重量%、米麹5重量%〜10重量%、水60重量%〜80重量%(重量換算)が好ましい。   In the traditional manufacturing method, pottery made of ceramics is used as a charging container. In the first embodiment of the present invention, steamed rice, steamed soybeans, rice bran, and water are charged into a rice bran at a time. The blending ratio of steamed rice, steamed soybean, rice bran and water in this charging process (ratio to the total charged amount (% by weight)) is 10% to 30% by weight of steamed rice, 1% to 20% by weight of steamed soybeans, Rice bran 5 wt% to 10 wt% and water 60 wt% to 80 wt% (weight conversion) are preferred.

蒸し米の配合割合が10重量%未満であると、得られる食酢のアミノ酸総含有量及びγアミノ酪酸の含有量がいずれも十分でなく、また、30重量%を超えると、均一な発酵が行われにくくなる。蒸し大豆の配合割合が1重量%未満であると、得られる食酢のアミノ酸総含有量及びγアミノ酪酸の含有量がいずれも十分でなく、また、20重量%を超えると、発酵速度が遅くなる。   When the blending ratio of steamed rice is less than 10% by weight, the total amino acid content and γ-aminobutyric acid content of the vinegar obtained are not sufficient, and when it exceeds 30% by weight, uniform fermentation occurs. It becomes hard to be broken. When the blending ratio of steamed soybean is less than 1% by weight, the total amino acid content and γ-aminobutyric acid content of the resulting vinegar are not sufficient, and when it exceeds 20% by weight, the fermentation rate becomes slow. .

本発明者の研究によれば、アミノ酸及びγアミノ酪酸の生成量を多くすることと、風味、旨味を向上することとの2つの要件を共に満足するためには、蒸し米の配合量と蒸し大豆の配合量との比率が重要であるという知見を得た。即ち、蒸し米の配合量に比べて蒸し大豆の配合量が多すぎると、かえって風味、旨味が低下することが判り、適切な配合比率を見出すべく、更に検討を行った。   According to the inventor's research, in order to satisfy both of the two requirements of increasing the production amount of amino acids and γ-aminobutyric acid and improving the flavor and umami, the blending amount of steamed rice and steaming The knowledge that the ratio with the blending amount of soybean is important was obtained. That is, it was found that when the amount of steamed soybeans was too much compared to the amount of steamed rice, the flavor and umami decreased, and further studies were conducted to find an appropriate blending ratio.

本発明者がアミノ酸総含有量及びγアミノ酪酸含有量の分析結果及び官能試験に基づき検討したところ、アミノ酸及びγアミノ酪酸の生成量を多くし、しかも風味、旨味を向上するためには、蒸し米の配合量と蒸し大豆の配合量との比率(蒸し米の配合量:蒸し大豆の配合量)は、1:0.1〜1:0.5が好ましいことが判明した。蒸し米の配合量1に対し蒸し大豆の配合量が0.1未満の比率では、アミノ酸及びγアミノ酪酸の生成量が十分でなく、健康酢としての機能が小さく、また蒸し米の配合量1に対し蒸し大豆の配合量が0.5を超える比率では、風味、旨味が低下する傾向にある。   When the present inventor examined based on the analysis results and sensory test of the total amino acid content and γ-aminobutyric acid content, in order to increase the production amount of amino acids and γ-aminobutyric acid and to improve the flavor and umami, It was found that the ratio of the amount of rice and the amount of steamed soybean (the amount of steamed rice: the amount of steamed soybean) is preferably 1: 0.1 to 1: 0.5. When the blended amount of steamed soybean is less than 0.1 with respect to the blended amount 1 of steamed rice, the production amount of amino acids and γ-aminobutyric acid is not sufficient, the function as healthy vinegar is small, and the blended amount of steamed rice 1 On the other hand, when the blended amount of steamed soybean exceeds 0.5, the flavor and umami tend to decrease.

蒸し大豆を仕込むに当たり、蒸煮後の蒸し大豆をそのまま仕込んでもよいが、蒸し大豆をすり潰してミンチ状とし、このミンチ状とした蒸し大豆を仕込むことが好ましい。
蒸し大豆をミンチ状とすることにより、発酵工程において、米麹の酵素による分解が促進され、アミノ酸の生成量が増えると共に、γアミノ酪酸の生成量も増える。
In order to prepare steamed soybeans, steamed soybeans after cooking may be added as they are, but it is preferable to prepare steamed soybeans that have been minced by grinding the steamed soybeans.
By making the steamed soybean into a minced form, decomposition of the rice bran by the enzyme is promoted in the fermentation process, the amount of amino acids produced increases, and the amount of γ-aminobutyric acid produced also increases.

上記の仕込み工程において、酵母を添加してもよい。通常、米麹の中に含まれる野生酵母や大気中に存在する野生酵母によってアルコール発酵を行うことができるが、アルコール発酵を促進するために、培養した酵母を添加してもよい。また、仕込み終了後に振り麹を、仕込み層上方の水面に蒔くことが好ましい。この振り麹は、水に浮くように乾燥させた麹で、仕込み層上方をこの振り麹で覆うことにより、雑菌の仕込み層内部への侵入を防止できる。   In the above charging step, yeast may be added. Usually, alcoholic fermentation can be performed using wild yeast contained in rice bran or in the atmosphere, but cultured yeast may be added to promote alcoholic fermentation. Moreover, it is preferable to spread the swing after the preparation is finished on the water surface above the preparation layer. This pendulum is dried so that it floats on water, and by covering the upper part of the feed layer with this shaker, it is possible to prevent invasion of germs into the feed layer.

仕込み工程終了後、糖化が開始され、その後、アルコール発酵が行われる。この場合、諸味の温度は15℃以上が好ましい。諸味温度が15℃未満になると、酵母活性が低下し、雑菌侵入の虞がある。   Saccharification is started after completion | finish of a preparation process, and alcohol fermentation is performed after that. In this case, the moromi temperature is preferably 15 ° C. or higher. If the moromi temperature is less than 15 ° C., the yeast activity decreases and there is a risk of invasion of various bacteria.

アルコール発酵開始後、次いで、酢酸発酵が行われる。この酢酸発酵は、かめ壷内の空気中に存在する酢酸菌の働きで行われるが、種酢を添加して酢酸菌を補給するようにしてもよい。この場合、種酢は、かめ壷内の仕込み層表面に散布される。   After the start of alcohol fermentation, acetic acid fermentation is then performed. This acetic acid fermentation is carried out by the action of acetic acid bacteria present in the air in the rice bran, but seed vinegar may be added to replenish the acetic acid bacteria. In this case, the seed vinegar is sprayed on the surface of the preparation layer in the rice bran.

上記した発酵工程(糖化、アルコール発酵及び酢酸発酵)において、諸味の温度は15℃〜50℃に保持することが好ましい。諸味の温度が15℃未では、酵素活性、酵母活性が低下し、また50℃を超えると、同様に酵素活性、酵母活性が低下し、いずれの場合も発酵速度が小さくなる上、雑菌が発生する虞がある。 In the fermentation process described above (saccharification, alcohol fermentation, and acetic acid fermentation), it is preferable to maintain the temperature of moromi at 15 ° C to 50 ° C. In the temperature of moromi is 15 ℃ less than, the enzyme activity, decreased yeast activity, and when it exceeds 50 ° C., likewise enzyme activity, on the reduced yeast activity, in any case where the fermentation rate decreases, the bacteria May occur.

酢酸発酵により酢酸が生成する。一連の発酵工程の期間は通常、前記原料をかめ壷に仕込んだ後1ヶ月〜6ヶ月間であり、この発酵工程において諸味中の酸度は5%〜8%となる。また、発酵工程において、米麹による酵素(プロテアーゼ酵素)の働きで、諸味中の蛋白質が分解され、アミノ酸が生成する。   Acetic acid is produced by acetic acid fermentation. The period of a series of fermentation processes is usually 1 month to 6 months after charging the raw material into the koji, and the acidity in the moromi is 5% to 8% in this fermentation process. In addition, in the fermentation process, the protein in moromi is decomposed by the action of an enzyme (protease enzyme) by rice bran to produce amino acids.

上記の如くして酢酸(酢)が生成するが、本発明はこれを製品(食酢)としてもよい。しかし、本発明において食酢の旨味を一段と向上させるためには、熟成を行うことが好ましい。以下、発酵工程の後に熟成工程を行う場合について説明する。   Acetic acid (vinegar) is produced as described above, but the present invention may be used as a product (vinegar). However, in order to further improve the umami taste of vinegar in the present invention, it is preferable to perform aging. Hereinafter, the case where an aging process is performed after a fermentation process is demonstrated.

上記した糖化、アルコール発酵及び酢酸発酵は、同じかめ壷内で行なわれるが、熟成も同様に、同じかめ壷内で行なわれる。即ち、原料を仕込んだ1つのかめ壷内で、発酵及び熟成が継続して行なわれる。熟成温度は、10℃〜50℃が好ましい。熟成期間は長いほど旨味が向上し、まろやかな味となる。従って、製品(食酢)のグレードに応じて熟成期間は適宜決められるが、通常、発酵工程終了後6ヶ月〜5年間熟成が行なわれる。熟成工程において、かめ壷内の上澄み液(酢)が黄土色に着色し、時間の経過と共に次第に色が濃くなり、いわゆる黒酢様の色を呈するようになる。   The saccharification, alcohol fermentation and acetic acid fermentation described above are carried out in the same rice bran, but aging is also carried out in the same rice cake. That is, fermentation and ripening are continuously performed in a single koji rice cake charged with raw materials. The aging temperature is preferably 10 ° C to 50 ° C. The longer the aging period, the better the umami and the milder the taste. Therefore, the aging period is appropriately determined according to the grade of the product (vinegar), but aging is usually carried out for 6 months to 5 years after the end of the fermentation process. In the ripening step, the supernatant liquid (vinegar) in the rice bran is colored ocher, and the color gradually becomes darker as time passes, resulting in a so-called black vinegar-like color.

熟成工程終了後、かめ壷より内容物を取り出し、圧搾、ろ過を行なって、液体と固形分を分離し、これにより原酢が得られる。原酢の酸度は、5%〜8%であり、これを水で希釈して酸度を、4%〜5%とする。このようにして、製品としての食酢が得られる。本発明は原料を仕込んだ1つのかめ壷内で発酵及び熟成を行うことに限定されず、発酵終了後、かめ壷内の諸味を別の容器又はタンクに移し入れ、この容器又はタンク内で熟成を行うようにしてもよい。   After completion of the ripening step, the contents are taken out from the rice bran, pressed and filtered to separate the liquid and the solid content, thereby obtaining raw vinegar. The acidity of the original vinegar is 5% to 8%, and this is diluted with water to make the acidity 4% to 5%. In this way, vinegar as a product is obtained. The present invention is not limited to performing fermentation and aging in one koji koji that has been charged with raw materials. After the completion of fermentation, the taste in kame koji is transferred to another container or tank, and ripened in this container or tank. May be performed.

本発明の第2の実施形態として、仕込みを2段階に分けて行なってもよい。   As a second embodiment of the present invention, the preparation may be performed in two stages.

即ち、前記した第1の実施形態では、蒸し米、蒸し大豆、米麹及び水を一度にかめ壷内に仕込んだが、本発明の第2の実施形態として、仕込みを2段階に分け、第1段仕込みとして、米麹と水をかめ壷内に仕込み、第1段仕込みから所定期間経過した後に、第2段仕込みとして、同じかめ壷内に蒸し米と蒸し大豆と残量の水を仕込むようにしてもよい。   That is, in the first embodiment described above, steamed rice, steamed soybeans, rice bran, and water are charged into the kame koji at a time. However, as the second embodiment of the present invention, the charging is divided into two stages. As a stage preparation, rice bran and water are introduced into the koji koji, and after a predetermined period of time has passed since the first stage kneading, the second koji koji is charged with steamed rice, steamed soybeans and the remaining amount of water. Also good.

第1段仕込みと、その後に行なわれる第2段仕込みとが完了した後の、かめ壷内仕込原料の配合割合は、前記の第1実施形態と同様、蒸し米10重量%〜30重量%、蒸し大豆1重量%〜20重量%、米麹5重量%〜10重量%、水60重量%〜80重量%(重量換算)が好ましい。   After the completion of the first stage charging and the subsequent second stage charging, the blending ratio of the raw material in the koji rice cake is 10% to 30% by weight of steamed rice, as in the first embodiment. Steamed soybean 1% to 20% by weight, rice bran 5% to 10% by weight, water 60% to 80% by weight (in terms of weight) are preferable.

また前記第1実施形態と同様、蒸し米の配合量と蒸し大豆の配合量との比率(蒸し米の配合量:蒸し大豆の配合量)は、1:0.1〜1:0.5が好ましい。上記配合のうち、水を除く他の原料は一度に全量が仕込まれる。即ち、第1段仕込みとして、上記配合割合の米麹の全量が仕込まれ、また第2段仕込みとして、上記配合割合の蒸し米及び蒸し大豆のそれぞれの全量が仕込まれる。   As in the first embodiment, the ratio of the blended amount of steamed rice and the blended amount of steamed soybean (the blended amount of steamed rice: the blended amount of steamed soybean) is 1: 0.1 to 1: 0.5. preferable. Of the above ingredients, all the other ingredients except water are charged all at once. That is, as the first stage charge, the whole amount of the rice bran having the above-mentioned blending ratio is charged, and as the second stage charge, the whole amount of each of the steamed rice and the steamed soybean having the above-mentioned blending ratio is charged.

水は、第1段仕込みと第2段仕込みの2回に分けて仕込まれる。本実施形態においても、蒸し大豆として、すり潰してミンチ状としたものを用いることが好ましい。   Water is charged in two steps, a first stage charge and a second stage charge. Also in this embodiment, it is preferable to use what was ground and minced as steamed soybeans.

第1段仕込みにおいて仕込まれる水の配合量は、上記配合割合(60重量%〜80重量%(重量換算))の水の全量のうち、重量換算で米麹の配合量の1倍〜3倍の量が好ましい。水の配合量が重量換算で米麹配合量の1倍未満の量であるときは、米麹の糖化が十分に行われなく、またそれが米麹配合量の3倍を超える量であるときは、米麹濃度が低く、糖化及びアルコール発酵の速度が低下する。   The blending amount of water charged in the first stage charging is 1 to 3 times the blending amount of rice bran in terms of weight out of the total amount of water of the above blending ratio (60 wt% to 80 wt% (weight conversion)). Is preferred. When the amount of water is less than 1 times the amount of rice bran in terms of weight, when the rice bran is not sufficiently saccharified, it is more than 3 times the amount of rice bran Has a low rice bran concentration and a reduced rate of saccharification and alcohol fermentation.

第2段仕込みにおいて仕込まれる水の配合量は、上記配合割合(60重量%〜80重量%(重量換算))の水の全量から、第1段仕込みにおける水の配合量を差し引いた量である。また、第1段仕込みにおいて、培養酵母を添加してもよい。   The amount of water to be charged in the second stage charging is an amount obtained by subtracting the amount of water in the first stage charging from the total amount of water having the above mixing ratio (60 wt% to 80 wt% (weight conversion)). . In the first stage charging, cultured yeast may be added.

第1段仕込みにおいて水の全量を配合しない理由は、第1段仕込み時における米麹濃度を高めるためである。即ち、第1段仕込み時における米麹濃度が高いと、糖化及びアルコール発酵が活発に行なわれ、速やかに諸味のアルコール濃度が上昇する。アルコール濃度が上昇することにより、第2段仕込み時に雑菌の発生を抑制できるほか、第2段仕込み終了後の発酵工程において雑菌の発生を抑制でき、その結果、発酵工程における酵素活性、酵母活性を良好に保持でき、アミノ酸生成を促進できる効果がある。   The reason for not adding the total amount of water in the first stage charging is to increase the concentration of rice bran at the first stage charging. That is, if the rice bran concentration at the first stage charging is high, saccharification and alcohol fermentation are actively carried out, and the moromi alcohol concentration rapidly increases. By increasing the alcohol concentration, it is possible to suppress the generation of various germs during the second stage charging and also to suppress the generation of various germs in the fermentation process after the completion of the second stage charging. As a result, enzyme activity and yeast activity in the fermentation process can be reduced. It can hold well and has the effect of promoting amino acid production.

第2段仕込みは、第1段仕込みから所定期間が経過した後に行なわれるが、この所定期間、即ち、第1段仕込み後、第2段仕込みが行なわれるまでの期間は、1日〜10日が好ましい。第2段仕込みまでの期間を1日〜10日とすることにより、諸味のアルコール濃度を上昇できる。第2段仕込みまでの期間が1日未満では、第2段仕込みを行う際の諸味のアルコール濃度が十分でなく、また前記期間が10日を超えると、第2段仕込みを行うまでに酵素活性を良好に維持できなくなる虞がある。   The second stage preparation is performed after a predetermined period has elapsed from the first stage preparation. This predetermined period, that is, the period after the first stage preparation until the second stage preparation is performed is 1 day to 10 days. Is preferred. By setting the period until the second stage charging to 1 day to 10 days, the alcohol concentration of the moromi can be increased. If the period until the second stage charge is less than 1 day, the concentration of moromi alcohol at the time of the second stage charge is not sufficient, and if the period exceeds 10 days, the enzyme activity before the second stage charge is performed. May not be satisfactorily maintained.

第2段仕込みを行うときに、諸味のアルコール濃度が8%〜16%となっていることが好ましい。換言すれば、第1段仕込み後、諸味のアルコール濃度が、8%〜16%となった段階で第2段仕込みを行なうことが好ましいといえる。第2段仕込みを行うときに諸味のアルコール濃度が8%未満であると、第2段仕込み後に雑菌が発生し、発酵速度が低下する虞があり、また前記アルコール濃度が16%を超えると、酵素活性の低下をもたらす虞がある。   When performing the second stage charging, it is preferable that the alcohol concentration of the moromi is 8% to 16%. In other words, it can be said that after the first stage charging, it is preferable to perform the second stage charging when the concentration of the moromi alcohol becomes 8% to 16%. If the alcohol concentration of the moromi is less than 8% when performing the second stage charging, there is a possibility that various bacteria may be generated after the second stage charging and the fermentation rate may be reduced, and if the alcohol concentration exceeds 16%, There is a risk of reducing enzyme activity.

第2段仕込み後、蒸し米および蒸し大豆を原料とする糖化反応およびアルコール発酵が行われる。第2段仕込みの際、残量の水が配合されるため、一旦、アルコール濃度は薄まるが、雑菌の発生が抑制されているため酵素活性が高く、そのため第2段仕込み時にアルコール発酵が急速に起こり、速やかにアルコール濃度が再び上昇する。そのため、第2段仕込み後の雑菌汚染を抑制できる。   After the second stage charging, saccharification reaction and alcoholic fermentation using steamed rice and steamed soybeans as raw materials are performed. Since the remaining amount of water is mixed during the second stage charging, the alcohol concentration once decreases, but the generation of miscellaneous bacteria is suppressed, so the enzyme activity is high, so alcohol fermentation rapidly occurs during the second stage charging. Happens and the alcohol concentration rises again quickly. For this reason, it is possible to suppress contamination with bacteria after the second stage charging.

第1段仕込み及び第2段仕込みを通しての一連の発酵工程(糖化、アルコール発酵及び酢酸発酵)において、諸味の温度は15℃〜50℃に保持することが好ましい。諸味の温度が15℃未満では、酵素活性、酵母活性が低下し、また50℃を超えると、同様に酵素活性、酵母活性が低下し、いずれの場合も発酵速度が小さくなる上、雑菌が侵入する虞が生じる。   In a series of fermentation steps (saccharification, alcoholic fermentation, and acetic acid fermentation) through the first stage charging and the second stage charging, it is preferable to maintain the temperature of moromi at 15 ° C to 50 ° C. If the temperature of the moromi is less than 15 ° C, the enzyme activity and the yeast activity decrease, and if it exceeds 50 ° C, the enzyme activity and the yeast activity similarly decrease, and in both cases, the fermentation rate is reduced and miscellaneous bacteria enter. There is a risk of this.

第2段仕込み後のアルコール発酵工程において、前記した本発明の第1実施形態の場合と同様、アルコール発酵後に種酢を散布してもよい。アルコール発酵後に酢酸発酵が行われ、酢酸が生成する。発酵工程の期間は通常、第2段仕込み終了後1ヶ月〜6ヶ月間であり、この発酵工程において諸味中の酸度は5%〜8%となる。   In the alcohol fermentation process after the second stage charging, as in the case of the first embodiment of the present invention described above, seed vinegar may be sprayed after the alcohol fermentation. Acetic acid fermentation is performed after alcohol fermentation, and acetic acid is generated. The period of the fermentation process is usually 1 month to 6 months after the completion of the second stage charging, and the acidity in the moromi in this fermentation process is 5% to 8%.

発酵が終了した後、第1実施形態の場合と同様、熟成を行うことが好ましく、この場合、発酵が行われたかめ壷内で引き続き熟成が行われる。熟成温度は10℃〜50℃が好ましく、また熟成期間は、第2段仕込み後の発酵工程終了後6ヶ月〜5年間が好ましい。熟成工程終了後、かめ壷より内容物を取り出し、圧搾、ろ過を行なって、液体と固形分を分離し、これにより原酢が得られる。原酢の酸度は、5%〜8%であり、これを水で希釈して酸度を、4%〜5%とする。このようにして、製品としての食酢が得られる。尚、本実施形態においても、発酵が行われたかめ壷とは別の容器又はタンクに諸味を移し入れて熟成を行ってもよい。   After fermentation is completed, it is preferable to perform aging as in the case of the first embodiment. In this case, aging is continued in the kamemeka where fermentation has been performed. The aging temperature is preferably 10 ° C. to 50 ° C., and the aging period is preferably 6 months to 5 years after the end of the fermentation process after the second stage charging. After completion of the ripening step, the contents are taken out from the rice bran, pressed and filtered to separate the liquid and the solid content, thereby obtaining raw vinegar. The acidity of the original vinegar is 5% to 8%, and this is diluted with water to make the acidity 4% to 5%. In this way, vinegar as a product is obtained. In this embodiment as well, aging may be performed by transferring the moromi to a container or tank different from that of the kame koji that has undergone fermentation.

本発明の第2実施形態のように2段階仕込みとすることにより、発酵の初期にアルコール濃度を高めることができ、それにより雑菌の発生を抑制でき、第2段仕込み後に行われるアルコール発酵、酢酸発酵を活発に行うことができる。   By using two-stage charging as in the second embodiment of the present invention, the alcohol concentration can be increased at the initial stage of fermentation, thereby suppressing the generation of various bacteria, and alcohol fermentation and acetic acid performed after the second stage charging. Fermentation can be performed actively.

即ち、一般に、原料仕込み後の発酵工程において、発酵中期は主としてアルコール発酵が進行し、諸味中の酸度も低いため、雑菌汚染を受けやすい環境にあるが、本発明の第2実施形態によれば、初期アルコール濃度が高いことによって発酵の阻害要因となる雑菌の侵入を抑制できるので、酵母活性、酵素活性を良好に維持でき、活発な発酵を実現できる。その結果、食酢の製造効率を向上でき、製造期間を短縮できる効果がある。   That is, in general, in the fermentation process after charging the raw materials, alcohol fermentation proceeds mainly in the middle stage of fermentation, and the acidity in the moromi is low, so it is easy to be contaminated with bacteria, but according to the second embodiment of the present invention. Since the initial alcohol concentration is high, it is possible to suppress the invasion of miscellaneous bacteria, which is an inhibitory factor of fermentation, so that the yeast activity and enzyme activity can be maintained well and active fermentation can be realized. As a result, the production efficiency of vinegar can be improved, and the production period can be shortened.

本発明は発芽玄米に大豆を加えたものを発酵原料としているので、アミノ酸及びγアミノ酪酸に富む食酢を製造できる。即ち、発芽玄米に米麹の酵素(プロテアーゼ酵素)が作用することで、蛋白質の分解が起こり、諸味中のアミノ態窒素量が増える。また、発酵原料として大豆を加えているので、上記酵素の働きで大豆の蛋白質分解が起こることにより、諸味中のアミノ態窒素量は更に増大する。   Since this invention uses what added soybean to germinated brown rice as a fermentation raw material, the vinegar which is rich in an amino acid and (gamma) aminobutyric acid can be manufactured. That is, when rice bran enzyme (protease enzyme) acts on germinated brown rice, protein decomposition occurs and the amount of amino nitrogen in moromi increases. Moreover, since soybean is added as a fermentation raw material, the amount of amino nitrogen in the moromi taste further increases due to the proteolysis of soybean caused by the enzyme.

一方、発芽玄米にはγアミノ酪酸が豊富に含まれており、従って、諸味中のγアミノ酪酸の含有量も大きくなる。また、発酵原料として大豆を加えているので、諸味中のγアミノ酪酸の含有量を更に増大できる。大豆の配合によりγアミノ酪酸の含有量が増大するのは、以下の理由によるものと思われる。   On the other hand, germinated brown rice is rich in γ-aminobutyric acid, and therefore the content of γ-aminobutyric acid in the moromi is also increased. Moreover, since soybean is added as a fermentation raw material, the content of γ-aminobutyric acid in moromi can be further increased. The reason why the content of γ-aminobutyric acid increases due to the blending of soybean is considered to be as follows.

即ち、大豆蛋白質の分解により、諸味中のグルタミン酸の生成量が増え、米麹の麹菌の働きで、グルタミン酸がγアミノ酪酸に変換され、これによりγアミノ酪酸の含有量が増大するものと考えられる。   That is, it is considered that the production of glutamic acid in moromi increases by decomposition of soybean protein, and glutamic acid is converted to γ-aminobutyric acid by the action of koji mold of rice bran, thereby increasing the content of γ-aminobutyric acid. .

以下、実施例に基づき本発明を詳細に説明する。   Hereinafter, the present invention will be described in detail based on examples.

実施例1
まず、次の如くして蒸し米を調製した。
Example 1
First, steamed rice was prepared as follows.

金属製容器に、玄米6kgと水12リットルを入れ、玄米を常温で20時間、水に浸漬して発芽させた。水浸漬処理終了後、発芽した玄米を浸漬水と分離して取り出し、水切りを行った後、発芽玄米を蒸煮装置に入れ、水蒸気圧1013HPAの水蒸気を蒸煮装置内に導き、発芽玄米を水蒸気により加熱し蒸煮した。   In a metal container, 6 kg of brown rice and 12 liters of water were put, and the brown rice was immersed in water at room temperature for 20 hours to germinate. After the water soaking treatment is completed, the germinated brown rice is separated from the soaking water, drained, drained, and then the germinated brown rice is put into a steaming device, steam with a steam pressure of 1013 HPA is introduced into the steaming device, and the germinated brown rice is heated with steam. Steamed

蒸煮は1時間行った。その後、自然放冷により冷却して蒸し米を得た。   Steaming was performed for 1 hour. Then, it cooled by natural cooling and obtained steamed rice.

また、次の如くして蒸し大豆を調製した。   In addition, steamed soybeans were prepared as follows.

金属製容器に、有機大豆700gと水3リットルを入れ、大豆を常温で15時間、水に浸漬した。水浸漬処理終了後、大豆を浸漬水と分離して取り出し、水切りを行った後、大豆を蒸煮装置に入れ、水蒸気圧1013HPAの水蒸気を蒸煮装置内に導き、大豆を水蒸気により加熱し蒸煮した。蒸煮は1時間行った。その後、自然放冷により冷却して蒸し大豆を得た。この蒸し大豆をミンチ機を用いてすり潰し、ミンチ状にした。   In a metal container, 700 g of organic soybeans and 3 liters of water were placed, and the soybeans were immersed in water at room temperature for 15 hours. After completion of the water soaking treatment, the soybean was separated from the soaking water, drained and drained, and then the soybean was placed in a steaming device, steam with a water vapor pressure of 1013 HPA was introduced into the steaming device, and the soybean was heated and steamed with steam. Steaming was performed for 1 hour. Then, it cooled by natural cooling and steamed soybeans were obtained. This steamed soybean was ground using a mincing machine to make a minced shape.

更に、次の如くして米麹を調製した。   Furthermore, rice bran was prepared as follows.

金属製容器に、七分づき玄米4kgと水8リットルを入れ、七分づき玄米を常温で17時間、水に浸漬した。水浸漬処理終了後、七分づき玄米を浸漬水と分離して取り出し、水切りを行った後、七分づき玄米を製麹装置に入れ、水蒸気圧1013HPAの水蒸気を装置内に導き、七分づき玄米を水蒸気により加熱し蒸煮した。蒸煮は1時間行った。得られた蒸煮処理米を自然放冷により冷却した後、この蒸煮処理米に種麹(黄麹)を蒔き、製麹を開始した。製麹は、温度36℃で、42時間行った。このようにして米麹を得た。   In a metal container, 4 kg of brown rice and 8 liters of water were placed for 7 minutes, and the brown rice was immersed in water for 17 hours at room temperature. After completion of the water soaking treatment, the brown rice is separated from the soaking water for 7 minutes, drained, drained, and then the brown rice is placed in the koji making apparatus, water vapor with a steam pressure of 1013 HPA is introduced into the apparatus, and the brown rice is heated with water vapor for 7 minutes. Steamed. Steaming was performed for 1 hour. After the steamed rice thus obtained was naturally cooled, seed rice (yellow koji) was sown in this steamed rice, and koji making was started. The iron making was performed at a temperature of 36 ° C. for 42 hours. In this way, rice bran was obtained.

上記の如く調製した蒸し米、蒸し大豆(ミンチ状)、米麹を用い、蒸し米8.1kg(元原料6kg)、蒸し大豆(ミンチ状)1.44kg(元原料700g)、米麹4.2kg(元原料4kg)、水36リットルの配合割合で、これらを一度に陶磁器製のかめ壷に仕込んだ。   Using steamed rice, steamed soybean (minced), and rice bran prepared as described above, steamed rice 8.1 kg (original material 6 kg), steamed soybean (minced) 1.44 kg (original material 700 g), rice bran 4. These were charged into a porcelain jar at a blending rate of 2 kg (original raw material 4 kg) and water 36 liters at a time.

仕込み終了後、振り麹300gを仕込み層上部に蒔き、かめ壷に蓋をして静置した。このようにして糖化、アルコール発酵、酢酸発酵を行った。一連の発酵工程は仕込み後、6ヶ月間行った。発酵工程終了後、圧搾、ろ過を行って、原酢を得た。原酢の酸度は、6.4%であった。これを水で希釈して、酸度4.4%の食酢を得た。   After completion of the preparation, 300 g of a swinging bowl was spread on the top of the preparation layer, and the turtle bowl was covered and allowed to stand. Thus, saccharification, alcohol fermentation, and acetic acid fermentation were performed. A series of fermentation processes were performed for 6 months after preparation. After completion of the fermentation process, pressing and filtration were performed to obtain raw vinegar. The acidity of the original vinegar was 6.4%. This was diluted with water to obtain vinegar having an acidity of 4.4%.

得られた食酢について液体クロマトグラフ法(ポストカラム誘導体化高速液体クロマトグラフ法)により、アミノ酸の総含有量を分析したところ、アミノ酸総含有量は、501mg/100mlであった。また、同液体クロマトグラフ法により、γアミノ酪酸の含有量を分析したところ、γアミノ酪酸含有量は、63mg/100mlであった。アミノ酸組成(遊離アミノ酸)を表1に示す。   When the total content of amino acids was analyzed by liquid chromatography (post-column derivatization high-performance liquid chromatography) for the obtained vinegar, the total amino acid content was 501 mg / 100 ml. Further, when the content of γ-aminobutyric acid was analyzed by the same liquid chromatographic method, the content of γ-aminobutyric acid was 63 mg / 100 ml. The amino acid composition (free amino acid) is shown in Table 1.

Figure 0005019645
Figure 0005019645

実施例2
実施例1と同様の方法、条件にて、発芽玄米を用いた蒸し米を調製した。また、実施例1と同様の方法、条件にて、蒸し大豆及び米麹を調製した。米麹4.2kgと水10リットルを陶磁器製のかめ壷に仕込み、蓋を閉めて静置した(第1段仕込み)。
Example 2
Steamed rice using germinated brown rice was prepared by the same method and conditions as in Example 1. In addition, steamed soybeans and rice bran were prepared by the same method and conditions as in Example 1. 4.2 kg of rice bran and 10 liters of water were placed in a porcelain jar, and the lid was closed and left standing (first stage preparation).

第1段仕込み後、8日経過後にかめ壷の蓋を開け、蒸し米8.1kg、蒸し大豆(ミンチ状)1.44kg、水26リットルを仕込み、振り麹300gを仕込み層上部に蒔き、再び蓋を閉めて静置した(第2段仕込み)。   After the first stage, after 8 days, the lid of the rice cake is opened, 8.1 kg of steamed rice, 1.44 kg of steamed soybean (minced), and 26 liters of water are added. The lid was closed and allowed to stand (second stage preparation).

この第2段仕込みを開始するときの諸味のアルコール濃度を測定したところ10%であった。   The alcohol concentration of the moromi at the start of the second stage charge was measured and found to be 10%.

第2段仕込み後、糖化、アルコール発酵、酢酸発酵を行った。第2段仕込み後の一連の発酵工程は、第2段仕込み後6ヶ月間行った。発酵工程終了後、圧搾、ろ過を行って、原酢を得た。原酢の酸度は、6.9%であった。これを水で希釈して、酸度4.4%の食酢を得た。   After the second stage charging, saccharification, alcohol fermentation, and acetic acid fermentation were performed. The series of fermentation steps after the second stage charge was performed for 6 months after the second stage charge. After completion of the fermentation process, pressing and filtration were performed to obtain raw vinegar. The acidity of the original vinegar was 6.9%. This was diluted with water to obtain vinegar having an acidity of 4.4%.

得られた食酢について実施例1と同様の測定法によりアミノ酸の総含有量及びγアミノ酪酸の含有量を分析したところ、アミノ酸総含有量は、508mg/100mlであり、またγアミノ酪酸含有量は、64mg/100mlであった。   When the total content of amino acids and the content of γ-aminobutyric acid were analyzed by the same measurement method as in Example 1 for the obtained vinegar, the total amino acid content was 508 mg / 100 ml, and the γ-aminobutyric acid content was 64 mg / 100 ml.

実施例3
実施例1で用いた、蒸し米、蒸し大豆(ミンチ状)、米麹、水を実施例1と同様の配合割合で、一度に陶磁器製のかめ壷に仕込んだ。実施例1と同様の方法、条件にて発酵を行った。発酵工程は仕込み後、6ヶ月間行った。
Example 3
Steamed rice, steamed soybean (minced), rice bran, and water used in Example 1 were charged at once into a porcelain rice cake at the same mixing ratio as in Example 1. Fermentation was carried out under the same method and conditions as in Example 1. The fermentation process was performed for 6 months after preparation.

発酵工程終了後、同じかめ壷内で熟成を行った。熟成は発酵工程終了後1年6ヶ月間行った。即ち、発酵工程及び熟成工程の全工程期間は、仕込み後2年間であった。   After completion of the fermentation process, aging was carried out in the same rice bran. Aging was carried out for 1 year and 6 months after completion of the fermentation process. That is, the whole process period of the fermentation process and the aging process was 2 years after the preparation.

熟成終了後、圧搾、ろ過を行って、原酢を得た。原酢の酸度は、6.4%であった。これを水で希釈して、酸度4.4%の食酢を得た。   After completion of aging, pressing and filtration were performed to obtain raw vinegar. The acidity of the original vinegar was 6.4%. This was diluted with water to obtain vinegar having an acidity of 4.4%.

得られた食酢について、実施例1と同様の測定法によりアミノ酸の総含有量及びγアミノ酪酸の含有量を分析したところ、アミノ酸総含有量は、714mg/100mlであり、またγアミノ酪酸含有量は、65mg/100mlであった。   About the obtained vinegar, when the total content of amino acids and the content of γ-aminobutyric acid were analyzed by the same measurement method as in Example 1, the total content of amino acids was 714 mg / 100 ml, and the content of γ-aminobutyric acid Was 65 mg / 100 ml.

実施例4
実施例1で用いた、米麹と水を実施例2と同様の配合割合で、陶磁器製のかめ壷に仕込み(第1段仕込み)、その後、実施例1で用いた、蒸し米、蒸し大豆(ミンチ状)、水を実施例2と同様の配合割合で仕込み(第2段仕込み)、実施例2と同様の方法、条件にて発酵を行った。発酵工程は、第2段仕込み後6ヶ月間行った。
Example 4
The rice bran and water used in Example 1 were charged into the porcelain rice cake in the same mixing ratio as in Example 2 (first stage charging), and then the steamed rice and steamed soybean used in Example 1 were used. (Minches) and water were charged in the same mixing ratio as in Example 2 (second stage charging), and fermentation was performed in the same manner and conditions as in Example 2. The fermentation process was performed for 6 months after the second stage charge.

発酵工程終了後、同じかめ壷内で熟成を行った。熟成は第2段仕込み後の発酵工程終了後1年間行った。即ち、第2段仕込み後の発酵工程及び熟成工程の全工程期間は、第2段仕込み後1年6ヶ月間であった。   After completion of the fermentation process, aging was carried out in the same rice bran. Aging was carried out for one year after completion of the fermentation process after the second stage charging. That is, the whole process period of the fermentation process and the aging process after the second stage charge was one year and six months after the second stage charge.

熟成終了後、圧搾、ろ過を行って、原酢を得た。原酢の酸度は、6.9%であった。これを水で希釈して、酸度4.4%の食酢を得た。   After completion of aging, pressing and filtration were performed to obtain raw vinegar. The acidity of the original vinegar was 6.9%. This was diluted with water to obtain vinegar having an acidity of 4.4%.

得られた食酢について、実施例1と同様の測定法によりアミノ酸の総含有量及びγアミノ酪酸の含有量を分析したところ、アミノ酸総含有量は、715mg/100mlであり、またγアミノ酪酸含有量は、66mg/100mlであった。この実施例に示す2段仕込み方法によれば、熟成期間を短縮した場合でも、実施例3と同様の高いアミノ酸総含有量及び高いγアミノ酪酸含有量を有する食酢が得られることが判明した。   About the obtained vinegar, when the total content of amino acids and the content of γ-aminobutyric acid were analyzed by the same measurement method as in Example 1, the total content of amino acids was 715 mg / 100 ml, and the content of γ-aminobutyric acid Was 66 mg / 100 ml. According to the two-stage preparation method shown in this example, it was found that vinegar having a high total amino acid content and a high γ-aminobutyric acid content as in Example 3 could be obtained even when the aging period was shortened.

比較例1
実施例1における蒸し大豆の代わりに市販の納豆を用いた以外は実施例1と同様の配合割合で原料を一度に陶磁器製のかめ壷に仕込み、同様の方法及び条件により発酵を行った。仕込み後、約15時間後に仕込み表面に雑菌が発生したので取り除いた。種酢を散布した後、2日後に雑菌が発生したので取り除いたが、その後も雑菌が発生し、その都度、雑菌の取り除きを行った。発酵終了まで雑菌は毎日発生した。発酵工程は仕込み後、6ヶ月間行った。
Comparative Example 1
Except for using commercially available natto in place of the steamed soybean in Example 1, the raw materials were charged at once into a ceramic rice cake at the same mixing ratio as in Example 1, and fermentation was carried out by the same method and conditions. About 15 hours after the charging, various germs were generated on the charging surface and were removed. After spraying the seed vinegar, the germs were removed 2 days later, but they were removed. However, the germs were generated, and the germs were removed each time. Various bacteria were generated every day until the end of the fermentation. The fermentation process was performed for 6 months after preparation.

発酵工程終了後、同じかめ壷内で熟成を行った。熟成は発酵工程終了後1年間行った。熟成後のろ過処理において、上澄み液は時間をかけてろ過することができたが、諸味は粘性が高くてほとんどろ過することができなかった。   After completion of the fermentation process, aging was carried out in the same rice bran. Aging was carried out for one year after completion of the fermentation process. In the filtration treatment after aging, the supernatant liquid could be filtered over time, but the moromi taste was so viscous that it could hardly be filtered.

得られた食酢は納豆臭があった。得られた食酢について実施例1と同様の測定法によりアミノ酸の総含有量及びγアミノ酪酸の含有量を分析したところ、アミノ酸総含有量は、424mg/100mlであり、またγアミノ酪酸含有量は、4mg/100mlであった。   The obtained vinegar had a natto odor. When the total content of amino acids and the content of γ-aminobutyric acid were analyzed by the same measurement method as in Example 1 for the obtained vinegar, the total amino acid content was 424 mg / 100 ml, and the γ-aminobutyric acid content was It was 4 mg / 100 ml.

比較例2
実施例1における蒸し米の代わりに、発芽していない通常の玄米を用いて調製した蒸し米を用いた点及び蒸し大豆を加えなかった点を除き、実施例1と同様の配合割合(蒸し米8.1kg、米麹4.2kg、水36リットル)で原料を一度に陶磁器製のかめ壷に仕込み、同様の方法及び条件により発酵を行った。発酵工程は仕込み後、6ヶ月間行った。
Comparative Example 2
The blending ratio (steamed rice) was the same as in Example 1 except that steamed rice prepared using normal, ungerminated brown rice instead of steamed rice in Example 1 was used, and that steamed soybeans were not added. (8.1 kg, rice bran 4.2 kg, water 36 liters), the raw materials were charged at once into a porcelain rice cake and fermented by the same method and conditions. The fermentation process was performed for 6 months after preparation.

発酵工程終了後、同じかめ壷内で熟成を行った。熟成は発酵工程終了後2年間行った。熟成終了後、圧搾、ろ過を行って原酢を得た。原酢の酸度は7.1%であった。これを水で希釈して酸度4.4%の食酢を得た。   After completion of the fermentation process, aging was carried out in the same rice bran. Aging was carried out for 2 years after completion of the fermentation process. After completion of aging, the raw vinegar was obtained by pressing and filtering. The acidity of the original vinegar was 7.1%. This was diluted with water to obtain vinegar having an acidity of 4.4%.

得られた食酢について、実施例1と同様の測定法によりアミノ酸の総含有量及びγアミノ酪酸の含有量を分析したところ、アミノ酸総含有量は、428mg/100mlであり、またγアミノ酪酸含有量は、37mg/100mlであった。   About the obtained vinegar, when the total content of amino acids and the content of γ-aminobutyric acid were analyzed by the same measurement method as in Example 1, the total content of amino acids was 428 mg / 100 ml, and the content of γ-aminobutyric acid Was 37 mg / 100 ml.

(抗酸化性試験)
本発明食酢について下記のごとく抗酸化性試験を行った。この試験は、フリーラディカル評価装置FREE(ウィスマー社製:医療機器届出番号13B2X10066W00003)を用いて行った。本発明の実施例3により製造した食酢を水で希釈して、それぞれ1%、5%、10%濃度の溶液を準備し、それぞれ試料1(1%溶液)、試料2(5%溶液)、試料3(10%溶液)とした。次亜塩素酸混入試薬1mlに試料1の10μlを加えて混合し、37℃で10分間保温した後、呈色液クロモゲンを滴下した。試料液は呈色液クロモゲンと反応して、赤色に呈色するので、この色の濃度を光度計により測定した。光度計における光の波長546nm、計測時間3秒の条件で測定を行った。
(Antioxidation test)
The antioxidant property test was done as follows about this invention vinegar. This test was performed using a free radical evaluation apparatus FREE (manufactured by Wismer: medical device notification number 13B2X10066W00003). The vinegar produced according to Example 3 of the present invention was diluted with water to prepare 1%, 5%, and 10% concentration solutions, respectively, Sample 1 (1% solution), Sample 2 (5% solution), Sample 3 (10% solution) was used. 10 μl of sample 1 was added to 1 ml of hypochlorous acid-mixed reagent, mixed, and kept at 37 ° C. for 10 minutes, and then the chromogen was added dropwise. Since the sample solution reacts with the colored solution chromogen and turns red, the density of this color was measured with a photometer. Measurement was performed under the conditions of a light wavelength of 546 nm and a measurement time of 3 seconds in a photometer.

このようにして測定された濃度は、試料1における食酢により消去されずに残った次亜塩素酸の量と比例関係にある。即ち、試料1における食酢の抗酸化作用により次亜塩素酸が消去されるが、消去されずに残った次亜塩素酸はクロモゲン液と呈色反応を起こす。従って、呈色の濃度が大きければ、消去されずに残った次亜塩素酸の量が多く、反対に呈色の濃度が小さければ、消去されずに残った次亜塩素酸の量が少ないという関係にある。   The concentration thus measured is proportional to the amount of hypochlorous acid remaining without being erased by vinegar in Sample 1. That is, hypochlorous acid is erased by the antioxidant action of vinegar in Sample 1, but hypochlorous acid remaining without being erased causes a color reaction with the chromogen solution. Therefore, if the color density is large, the amount of hypochlorous acid remaining without being erased is large. Conversely, if the color density is small, the amount of hypochlorous acid remaining without being erased is small. There is a relationship.

測定濃度とブランク濃度(食酢を加えない次亜塩素酸のみの溶液とクロモゲン液との呈色反応による色の濃度)とを比較し、濃度と次亜塩素酸量との関係から、消去された次亜塩素酸量を求めることができ、その数値が測定値として表示される。消去された次亜塩素酸量はモル濃度(μmol/l)の単位で表示される。結果を表2に示す。消去された次亜塩素酸量が多ければ多いほど、それだけ試料の抗酸化力が高いということを意味する。   The measured concentration was compared with the blank concentration (color concentration due to the color reaction between the hypochlorous acid-free solution without vinegar and the chromogen solution), and was erased from the relationship between the concentration and the amount of hypochlorous acid. The amount of hypochlorous acid can be determined, and the numerical value is displayed as a measured value. The amount of hypochlorous acid erased is displayed in units of molar concentration (μmol / l). The results are shown in Table 2. It means that the more the amount of hypochlorous acid erased, the higher the antioxidant power of the sample.

試料2、試料3についても、それぞれ前記した試験方法に準拠して抗酸化性試験を行い、消去された次亜塩素酸の量を測定した。また、比較のため、下記試料4〜12についても同様に、それぞれ前記した試験方法に準拠して抗酸化性試験を行い、消去された次亜塩素酸の量を測定した。
試料4:比較例2により製造した食酢の1%溶液
試料5:比較例2により製造した食酢の5%溶液
試料6:比較例2により製造した食酢の10%溶液
試料7:ビタミンC 0.1mg/dl溶液
試料8:ビタミンC 1mg/dl溶液
試料9:ビタミンC 10mg/dl溶液
試料10:タウリン 10μmol/l
試料11:タウリン 100μmol/l
試料12:タウリン 1000μmol/l
結果を表2に示す。
Samples 2 and 3 were also subjected to an antioxidant test according to the test methods described above, and the amount of hypochlorous acid erased was measured. For comparison, the following samples 4 to 12 were similarly subjected to an antioxidant test according to the test method described above, and the amount of hypochlorous acid erased was measured.
Sample 4: 1% solution of vinegar produced according to Comparative Example 2 Sample 5: 5% solution of vinegar produced according to Comparative Example 2 Sample 6: 10% solution of vinegar produced according to Comparative Example 2 Sample 7: Vitamin C 0.1 mg / Dl solution sample 8: vitamin C 1 mg / dl solution sample 9: vitamin C 10 mg / dl solution sample 10: taurine 10 μmol / l
Sample 11: Taurine 100 μmol / l
Sample 12: Taurine 1000 μmol / l
The results are shown in Table 2.

Figure 0005019645
Figure 0005019645

上記結果によれば、1%溶液である試料1(実施例3における食酢)と試料4(従来製法による食酢)を対比すると、試料1のほうが試料4よりも消去された次亜塩素酸量が多い。また、5%溶液である試料2(実施例3における食酢)と試料5(従来製法による食酢)を対比すると、試料2のほうが試料5よりも消去された次亜塩素酸量が多い。更に、10%溶液である試料3(実施例3における食酢)と試料6(従来製法による食酢)を対比すると、試料3のほうが試料6よりも消去された次亜塩素酸量が多い。   According to the above results, when comparing sample 1 (vinegar in Example 3) and sample 4 (vinegar according to the conventional manufacturing method), which is a 1% solution, the amount of hypochlorous acid in which sample 1 was erased more than sample 4 Many. Moreover, when the sample 2 (vinegar in Example 3) and the sample 5 (vinegar by the conventional manufacturing method) which are 5% solutions are contrasted, the amount of hypochlorous acid erased in the sample 2 is larger than that in the sample 5. Furthermore, when sample 3 (vinegar in Example 3) and sample 6 (vinegar according to the conventional manufacturing method), which are 10% solutions, are compared, sample 3 has more hypochlorous acid erased than sample 6.

従って、本発明食酢(試料1〜3)は、従来製法により製造した食酢(試料4〜6)に比べて抗酸化力が大きいことが判明した。また、本発明食酢(試料1〜3)は、ビタミンC(試料7〜9)やタウリン(試料10〜12)に比較して消去された次亜塩素酸量が極めて高い数値を示している。従って、本発明食酢(試料1〜3)とビタミンC(試料7〜9)との対比及び本発明食酢(試料1〜3)とタウリン(試料10〜12)との対比において、本発明食酢(試料1〜3)は抗酸化力において顕著に優れていることが判る。   Therefore, it turned out that this invention vinegar (samples 1-3) has a large antioxidant power compared with the vinegar (samples 4-6) manufactured by the conventional manufacturing method. Moreover, this invention vinegar (samples 1-3) has shown the numerical value in which the amount of hypochlorous acid erase | eliminated extremely compared with vitamin C (samples 7-9) and taurine (samples 10-12). Therefore, in contrast with this invention vinegar (samples 1-3) and vitamin C (samples 7-9) and this invention vinegar (samples 1-3) and taurine (samples 10-12), this invention vinegar ( It can be seen that Samples 1 to 3 are remarkably superior in antioxidant power.

Claims (6)

玄米を水に浸漬して得られた発芽玄米を蒸煮して蒸し米を調製し、大豆を蒸煮して蒸し大豆を調製し、蒸し米10重量%〜30重量%と、蒸し大豆1重量%〜20重量%と、麹と水とを、前記蒸し米と蒸し大豆の配合量の比率が1:0.1〜1:0.5となるように容器内に仕込み、ここにおいて仕込みは、
麹と水を仕込む第1段仕込みと、
第1段仕込み後1日〜10日の期間内であって諸味のアルコール濃度が、雑菌の発生を抑制できるアルコール濃度である8%〜16%となった段階で蒸し米と蒸し大豆と残量の水を仕込む第2段仕込みの2段階に分けて行ない、糖化、アルコール発酵及び酢酸発酵させて得られる食酢。
Steamed brown rice obtained by immersing brown rice in water to prepare steamed rice, steamed soybean to prepare steamed soybean, steamed rice 10 wt% to 30 wt% , steamed soybean 1 wt% to 20% by weight , rice bran and water are charged in a container so that the ratio of the blended amount of the steamed rice and steamed soybean is 1: 0.1 to 1: 0.5 .
First stage charging with firewood and water,
Steamed rice, steamed soybeans and remaining amount at the stage where the alcohol concentration of moromi is 8% to 16%, which is the alcohol concentration that can suppress the generation of various bacteria, within the period of 1 to 10 days after the first stage charging Vinegar obtained by dividing into two stages, the second stage of charging water, and saccharifying, alcoholic fermentation and acetic acid fermentation.
第1段仕込みにおける水の配合量が、重量換算で麹の配合量の1倍〜3倍の量となるように仕込んで得られる請求項1に記載の食酢。The vinegar of Claim 1 obtained by charging so that the compounding quantity of the water in a 1st step | paragraph preparation may become the quantity of 1 to 3 times the compounding quantity of koji in weight conversion. 蒸し大豆として、すり潰してミンチ状とした蒸し大豆を用いて得られる請求項1又は2に記載の食酢。  The vinegar according to claim 1 or 2 obtained by using steamed soybeans that are ground and minced as steamed soybeans. 玄米を水に浸漬して得られた発芽玄米を蒸煮して蒸し米を調製し、大豆を蒸煮して蒸し大豆を調製し、蒸し米10重量%〜30重量%と、蒸し大豆1重量%〜20重量%と、麹と水とを、前記蒸し米と蒸し大豆の配合量の比率が1:0.1〜1:0.5となるように容器内に仕込み、ここにおいて仕込みは第1段仕込みと第2段仕込みの2段階に分けて行ない、第1段仕込みにおいて麹と水を仕込み、第2段仕込みにおいて蒸し米と蒸し大豆と残量の水を仕込み、  Steamed brown rice obtained by immersing brown rice in water to prepare steamed rice, steamed soybean to prepare steamed soybean, steamed rice 10 wt% to 30 wt%, steamed soybean 1 wt% to 20% by weight, rice bran and water are charged in a container so that the ratio of the blended amount of steamed rice and steamed soybean is 1: 0.1 to 1: 0.5. It is divided into two stages, the preparation and the second stage charging. The first stage is charged with koji and water, and the second stage is charged with steamed rice, steamed soybeans and the remaining amount of water.
前記第2段仕込みは、第1段仕込み後1日〜10日の期間内であって諸味のアルコール濃度が、雑菌の発生を抑制できるアルコール濃度である8%〜16%となった段階で行ない、糖化、アルコール発酵及び酢酸発酵を行なうことを特徴とする食酢の製造方法。The second stage charging is performed within a period of 1 to 10 days after the first stage charging, and the moromi alcohol concentration is 8% to 16%, which is an alcohol concentration capable of suppressing the generation of various bacteria. , Saccharification, alcohol fermentation, and acetic acid fermentation.
第1段仕込みにおける水の配合量は、重量換算で麹の配合量の1倍〜3倍の量である請求項4に記載の食酢の製造方法。 The amount of water in the first stage the feed is, vinegar method according to claim 4 in an amount of 1 to 3 times the amount of koji by weight is. 蒸し大豆として、すり潰してミンチ状とした蒸し大豆を用いる請求項4又は5に記載の食酢の製造方法。The method for producing vinegar according to claim 4 or 5, wherein steamed soybeans that have been ground and minced are used as the steamed soybeans.
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