JP5884227B1 - Amino acid-rich pure rice vinegar manufacturing method using Awamori - Google Patents
Amino acid-rich pure rice vinegar manufacturing method using Awamori Download PDFInfo
- Publication number
- JP5884227B1 JP5884227B1 JP2014250707A JP2014250707A JP5884227B1 JP 5884227 B1 JP5884227 B1 JP 5884227B1 JP 2014250707 A JP2014250707 A JP 2014250707A JP 2014250707 A JP2014250707 A JP 2014250707A JP 5884227 B1 JP5884227 B1 JP 5884227B1
- Authority
- JP
- Japan
- Prior art keywords
- awamori
- vinegar
- amino acid
- rice vinegar
- pure rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 121
- 239000000052 vinegar Substances 0.000 title claims abstract description 120
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 82
- 235000020054 awamori Nutrition 0.000 title claims abstract description 82
- 235000009566 rice Nutrition 0.000 title claims abstract description 82
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 52
- 150000001413 amino acids Chemical class 0.000 title claims abstract description 48
- 240000007594 Oryza sativa Species 0.000 title 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 114
- 241000209094 Oryza Species 0.000 claims abstract description 81
- 238000000855 fermentation Methods 0.000 claims abstract description 42
- 230000004151 fermentation Effects 0.000 claims abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 18
- 241000894006 Bacteria Species 0.000 claims abstract description 15
- 239000006227 byproduct Substances 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 14
- 238000007865 diluting Methods 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 7
- 238000002372 labelling Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 description 20
- 235000019441 ethanol Nutrition 0.000 description 17
- 238000004821 distillation Methods 0.000 description 11
- 235000021067 refined food Nutrition 0.000 description 10
- 235000020083 shōchū Nutrition 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 8
- 235000013339 cereals Nutrition 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 235000013334 alcoholic beverage Nutrition 0.000 description 4
- 241000237502 Ostreidae Species 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000021329 brown rice Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000020636 oyster Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 244000283763 Acetobacter aceti Species 0.000 description 2
- 235000007847 Acetobacter aceti Nutrition 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- 244000235858 Acetobacter xylinum Species 0.000 description 1
- 235000002837 Acetobacter xylinum Nutrition 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000002440 industrial waste Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000019992 sake Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Abstract
【課題】泡盛を製造する過程において産出される副産物の泡盛蒸留粕を有効利用した純米酢の製造において、蒸留粕から醸造酢を製造する場合であっても、食酢品質表示基準における純米酢を製造することができ、極めて低コストで、かつ、簡易な工程で、アミノ酸を豊富に含むアミノ酸高含有純米酢を製造する技術を提供する。【解決手段】泡盛製造における副産物の蒸留粕と生産された蒸留酒とを用いて純米酢を製造する方法であって、前記泡盛に前記泡盛蒸留粕を添加して発酵もろみを調製する工程と、前記発酵もろみに酢酸菌を含む種酢を添加して酢酸発酵を行う工程と、を有することを特徴とする、泡盛を利用したアミノ酸高含有純米酢の製造方法によって解決する。【選択図】図１[PROBLEMS] To produce pure rice vinegar using awamori distilled rice cake, which is a by-product produced in the process of producing awamori, even when producing brewed vinegar from distilled rice cake, in accordance with vinegar quality labeling standards. It is possible to produce a pure rice vinegar rich in amino acids and containing a large amount of amino acids at a very low cost and in a simple process. A method for producing pure rice vinegar using a by-product distiller in awamori manufacture and a produced distilled liquor, wherein the awamori distiller is added to the awamori to prepare a fermentation mash. And a step of adding acetic acid bacteria-containing seed vinegar to the fermentation mash and performing acetic acid fermentation. [Selection] Figure 1
Description
本発明は、泡盛製造プロセスから生産される泡盛と泡盛残留液を有効利用した、アミノ酸類を豊富に含んだ純米酢の製造方法及び加工食品に関する。 The present invention relates to a method for producing pure rice vinegar rich in amino acids and processed food, which effectively uses awamori and awamori residual liquid produced from the awamori manufacturing process.
焼酎乙類は主に九州、沖縄において多く製造されており、その原料も米・麦・芋・そば等多種にわたっている。蒸留酒である焼酎や泡盛は、その製造過程において蒸留後に焼酎残留液又は泡盛残留液、すなわち蒸留残留液が大量に排出されるが、近年、蒸留残液の処分が問題となっており、海洋投棄の禁止等により焼酎業界にとっては蒸留残液の処分だけでなく削減やリサイクルを含む効率的処理技術の開発が緊急の課題であり様々な試みが行われている。 Shochu oysters are mainly produced in Kyushu and Okinawa, and the raw materials are various, such as rice, wheat, rice bran and soba. Shochu and awamori, which are distilled liquors, are a large amount of shochu residual liquid or awamori residual liquid after distillation in the production process, that is, distillation residual liquid is discharged in large quantities in recent years. Due to the prohibition of dumping, the shochu industry is urgently required to develop not only the disposal of distillation residue but also efficient treatment technology including reduction and recycling.
蒸留酒製造過程において産出される副産物の蒸留粕は、一部は飼料や肥料に利用されているものの、その大部分は産業廃棄物として処分されている。しかし、蒸留粕はヒトにとっても有用なアミノ酸類や糖類を豊富に含むことから、泡盛蒸留粕を有効に利活用する方法を開発することが求められている。 Although some of the by-products of distilled spirits produced during the production of distilled liquor are used for feed and fertilizer, most of them are disposed of as industrial waste. However, since distillers contain abundant amino acids and sugars that are useful for humans, it is required to develop a method for effectively utilizing Awamori distillers.
このような背景から、蒸留粕から食酢を製造する方法がいくつか提案されている。例えば、特開２００５−１０２６５１号公報には、焼酎蒸留粕を加温、攪拌し、α−アミラーゼ及びグルコアミラーゼを添加し、焼酎蒸留粕に残存する澱粉質物を分解処理し、得られた焼酎蒸留粕処理泥状物を圧搾し、得られた搾汁液にアルコール発酵酵母を添加し、アルコール発酵させ、次いで種酢を添加して、酢酸発酵せしめることを特徴とする焼酎蒸留粕のみから食酢を製造する方法が開示されている（特許文献１）。 Against this background, several methods for producing vinegar from distillers have been proposed. For example, in Japanese Patent Application Laid-Open No. 2005-102651, shochu distiller is heated and stirred, α-amylase and glucoamylase are added, and the starchy substance remaining in the shochu distiller is decomposed, and the resulting shochu distiller is obtained. Manufacture vinegar only from shochu-distilled rice cake, characterized in that alcohol-treated yeast is added to the squeezed sludge, alcohol-fermented yeast is added to the resulting juice, alcohol is then fermented, and then seed vinegar is added to allow fermentation. Is disclosed (Patent Document 1).
また、特開２００２−１５３２５４号公報には、泡盛蒸留粕に糖質、エチルアルコール及び種酢を添加して酢酸発酵させることで生産する食酢の製造方法が開示されている（特許文献２）。 Japanese Patent Application Laid-Open No. 2002-153254 discloses a method for producing vinegar produced by adding sugar, ethyl alcohol and seed vinegar to Awamori distillery and fermenting with acetic acid (Patent Document 2).
近年、国内において酒類の消費量及び生産量も低下傾向にあり、酒類メーカとしては課税された酒類の以外の商品を開発し消費拡大をしていくことを模索することは急務の課題である。その一つとして、酒類製造過程で生産されるエチルアルコールを利用した醸造酢の製造がある。 In recent years, consumption and production of alcoholic beverages have also been declining in Japan, and it is an urgent task for alcoholic beverage makers to seek to develop and expand consumption of products other than taxed alcoholic beverages. One of these is the production of brewed vinegar using ethyl alcohol produced in the liquor production process.
醸造酢は、糖質やアルコールを原料に酢酸菌を添加して酢酸発酵を行い製造する。醸造酢の主成分である酢酸はアルコールから酢酸菌を介して生産され、また古くから酢と酒は密接な関係があり醸造酒である日本酒やワインの圧搾工程の前段階で酢酸菌を加えるか、または圧搾工程後に酢酸菌を加え酢酸発酵させて作られてきた。 Brewed vinegar is produced by adding acetic acid bacteria to saccharides and alcohol as raw materials, followed by acetic acid fermentation. Acetic acid, the main ingredient of brewed vinegar, is produced from alcohol through acetic acid bacteria, and since long ago, vinegar and liquor have a close relationship, so whether acetic acid bacteria are added before the sake sake or wine press process. Alternatively, it has been produced by adding acetic acid bacteria after the pressing step and subjecting to acetic acid fermentation.
しかしながら、蒸留酒である米や芋、麦等を原料とする焼酎乙類や麦芽を原料とするウイスキー、ブドウを原料とするブランデーなど蒸留酒を主原料とする醸造酢はほとんど製造されていないのが実情である。なぜなら、どの原料を使って蒸留酒を製造しても、蒸留器で蒸留したあとに生産される酒の成分は９９％以上が水とアルコールで構成されており、酢酸菌の生育に必要な栄養源が不足し、また殺菌作用のあるアルコール濃度が高く酢酸菌が活動できないため十分な酢酸が生成できず醸造酢を作ることができないからである。そして、酒類を原料に使用することは、原料となる泡盛にあらかじめ課税されることから、泡盛を使用しての醸造酢製造は試みられることはなかった。 However, there are few brewed vinegars mainly made from distilled liquor such as shochu oysters made from distilled liquor such as rice, rice cake, and wheat, whiskey made from malt, and brandy made from grapes. Is the actual situation. Because no matter what raw material is used to produce distilled liquor, the components of the liquor produced after distilling with a still are composed of water and alcohol, and the nutrients necessary for the growth of acetic acid bacteria This is because there are not enough sources, and the concentration of alcohol having a bactericidal action is high and acetic acid bacteria cannot act, so that sufficient acetic acid cannot be produced and brewed vinegar cannot be made. And since the use of alcoholic beverages as a raw material is taxed in advance on the raw material Awamori, brewing vinegar production using Awamori has never been attempted.
また、蒸留粕を利用する従来の醸造酢の製造方法は、酢酸発酵のため不足する還元糖を別途添加することで補う必要がある、蒸留粕に酵素剤を添加し加水分解することで補う必要があるなど、製造コストや作業効率の点から、実用化には問題があった。 In addition, the conventional brewing vinegar manufacturing method using distilled lees needs to be supplemented by separately adding a reducing sugar that is insufficient for acetic acid fermentation. There was a problem in practical use from the viewpoint of manufacturing cost and work efficiency.
農林水産省が定めた「食酢品質表示基準」によれば、「醸造酢」は「穀物酢」と「果実酢」に分類され、「穀物酢」はさらに「米酢」、「米黒酢」、「大麦黒酢」分類される。ここで、「醸造酢」は米、小麦、大麦、米、酒かす、コーンなどの穀類を主原料にし、その穀物の使用量が40g/l以上のものをいう。「米酢」は穀物酢のうち、米の使用量が40g/l以上のものをいい、原料が米のみの場合は「純米酢」という。 According to the vinegar quality labeling standards established by the Ministry of Agriculture, Forestry and Fisheries, “brewed vinegar” is classified into “cereal vinegar” and “fruit vinegar”, and “cereal vinegar” is further classified as “rice vinegar” and “rice black vinegar”. , Classified as “Barley Black Vinegar”. Here, “brewed vinegar” means cereals such as rice, wheat, barley, rice, sake lees, corn, etc., and the amount of grain used is 40 g / l or more. "Rice vinegar" refers to grain vinegar that uses 40g / l or more of rice, and "rice vinegar" when the raw material is only rice.
近年の健康志向により、消費者がより体にいいものを求める傾向は食酢についても同様であり、多種多様な原材料の使用が認められている醸造酢よりも、原材料が明確な米酢、さらには純米酢に価値を見出す消費者が増えている傾向にある。 With the recent health consciousness, consumers tend to seek healthier things for vinegar as well, and rice vinegar with a clearer raw material than brewed vinegar, which is allowed to use a wide variety of raw materials, There is an increasing tendency for consumers to find value in pure rice vinegar.
しかしながら、蒸留粕を利用する従来の醸造酢は、焼酎の蒸留粕を原料にするため米以外の原料（芋や麦等）が入っていたり、出発原料を蒸留粕としているため、米を原料としなければならない食酢品質表示基準の米酢の定義から米酢又は純米酢とは表示できず、付加価値の高い醸造酢を製造することができなかった。 However, the conventional brewing vinegar that uses distilled lees contains raw materials other than rice (such as koji and wheat) because it uses shochu distillers as the raw material, and the starting raw material is distilled lees. From the definition of rice vinegar in the vinegar quality labeling standards that must be provided, it could not be displayed as rice vinegar or pure rice vinegar, and brewed vinegar with high added value could not be produced.
そこで、本発明の目的は、蒸留粕から醸造酢を製造する場合であっても、食酢品質表示基準における純米酢を製造することができ、極めて低コストで、かつ、簡易な工程で、アミノ酸を豊富に含むアミノ酸高含有純米酢を製造する技術を提供することにある。 Therefore, the object of the present invention is to produce pure rice vinegar based on vinegar quality labeling standards even when producing brewed vinegar from distilled rice cake, and at a very low cost and with a simple process, amino acids It is providing the technique which manufactures the pure rice vinegar with high amino acid content which contains abundantly.
本発明者は、上記課題を解決すべく鋭意検討した結果、意外にも、泡盛製造過程において産出される副産物の泡盛蒸留粕に泡盛を添加して酢酸発酵を行うことにより、糖類や酵素剤を添加することなく、極めて低コストで、かつ、簡易な工程で、アミノ酸を豊富に含む純米酢が得られることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventor unexpectedly added awamori to the byproduct awamori distiller produced in the awamori manufacturing process, and by performing acetic acid fermentation, sugars and enzyme agents were added. It has been found that pure rice vinegar containing abundant amino acids can be obtained at a very low cost and in a simple process without addition, and the present invention has been completed.
すなわち、本発明は、泡盛製造における副産物の泡盛蒸留粕と生産された泡盛とを用いて純米酢を製造する方法であって、前記泡盛に前記泡盛蒸留粕を添加して発酵もろみを調製する工程と、前記発酵もろみに酢酸菌を含む種酢を添加して酢酸発酵を行う工程と、を有することを特徴とする、泡盛を利用したアミノ酸高含有純米酢の製造方法を提供するものである。 That is, the present invention is a method for producing pure rice vinegar using the awamori distillery by-product in the production of awamori and the produced awamori, and the fermentation mash is prepared by adding the awamori distillery to the awamori. And a step of adding acetic acid bacteria-containing seed vinegar to the fermentation mash and performing acetic acid fermentation, which provides a method for producing amino acid-rich pure rice vinegar using awamori is there.
また、本発明は、上述のアミノ酸高含有純米酢を含む加工食品を提供するものである。 Moreover, this invention provides the processed food containing the above-mentioned amino acid high content pure rice vinegar.
本発明に係るアミノ酸高含有純米酢の製造方法及び該アミノ酸高含有純米酢を用いた加工食品によれば、泡盛製造における副産物の泡盛蒸留粕を有効利用できるとともに、アミノ酸を豊富に含むアミノ酸高含有純米酢及び該アミノ酸高含有純米酢を含む加工食品を得ることができる。 According to the method for producing pure rice vinegar with high amino acid content according to the present invention and the processed food using the pure rice vinegar with high amino acid content, an amino acid rich in amino acids can be used effectively as a by-product awamori distiller in awamori production. Processed food containing high-content pure rice vinegar and the amino acid-rich pure rice vinegar can be obtained.
また、本発明により、既存の泡盛製造設備を持つ酒造会社であれば、泡盛の製造プロセスにアミノ酸高含有純米酢の製造プロセスを行うために、新たな設備投資を必要とすることなく組み込むことができ、既存の製品である泡盛に加え、この泡盛と泡盛蒸留粕を原料として、新たな製品である純米酢を生産することが可能になり、工場の稼働率を上げ、経済的にメリットがある。 In addition, according to the present invention, if it is a brewery company having an existing awamori production facility, it is incorporated into the production process of awamori without the need for new capital investment in order to carry out the production process of pure rice vinegar containing high amino acids. In addition to the existing product Awamori, it is possible to produce pure rice vinegar, which is a new product, using this Awamori and Awamori distilled spirits as raw materials, raising the operating rate of the factory and providing economic benefits There is.
まず初めに、本発明の本実施形態に係るアミノ酸高含有純米酢の製造方法について説明する。
本実施形態に係るアミノ酸高含有純米酢の製造方法は、泡盛製造における副産物の泡盛蒸留粕と生産された泡盛とを用いて純米酢を製造する方法であって、前記泡盛に前記泡盛蒸留粕を添加して発酵もろみを調製する工程と、前記発酵もろみに酢酸菌を含む種酢を添加して酢酸発酵を行う工程と、を有することを特徴とする。
First, the manufacturing method of the high-amino-acid pure rice vinegar which concerns on this embodiment of this invention is demonstrated.
The method for producing high-amino acid pure rice vinegar according to the present embodiment is a method for producing pure rice vinegar using awamori distillery as a by-product in awamori manufacture and produced awamori, wherein the awamori distillation is performed on the awamori. It has the process of adding a koji, and preparing a fermentation mash, and the process of adding the seed vinegar containing acetic acid bacteria to the said fermentation mash and performing an acetic acid fermentation.
本実施形態においては、純米酢の製造原料を、泡盛製造における副産物の泡盛蒸留粕と、生産された泡盛とを用いる点で、一般的な純米酢製造工程とは異なる。すなわち、蒸留酒の製造においては、発酵もろみを蒸留して蒸留液（これが蒸留酒となる）と蒸留粕（蒸留残渣）に分離され、通常はこの蒸留粕は廃棄されるが、本実施形態に係るアミノ酸高含有純米酢の製造方法においては、分離された泡盛と泡盛蒸留粕が純米酢の原料となる。 In this embodiment, it differs from a general pure rice vinegar manufacturing process by the point which uses the awamori distillery of the by-product in awamori manufacture, and the produced awamori as a manufacturing raw material of pure rice vinegar. That is, in the production of distilled liquor, the fermented mash is distilled and separated into a distillate (which becomes distilled liquor) and a distiller (distillation residue), and this distiller is usually discarded, but in this embodiment In the manufacturing method of the pure rice vinegar which contains such high amino acid content, the separated awamori and awamori distillery are the raw materials for pure rice vinegar.
本実施形態において「泡盛蒸留粕」とは、泡盛の蒸留工程において蒸留した後に残る蒸留残渣を言う（泡盛製造において「酒粕」ともいう）。この泡盛蒸留粕は泡盛の発酵もろみからアルコールと香気成分（及び水分の一部）を留去した残りであり、アミノ酸や黒麹菌が作るクエン酸を多く含むと共に、多量の水分も含む。この点が日本酒製造における酒粕（清酒もろみを圧搾した後に得られる固形物）とは大きく異なる。泡盛蒸留粕はそのまま本実施形態の純米酢製造の原料として利用することもできるが、静置法では圧搾して残留固形分を除去した後の圧搾液を利用することが好ましい。 In the present embodiment, “Awamori distillery” refers to a distillation residue remaining after distillation in the Awamori distillation process (also referred to as “Sake lees” in Awamori production). This Awamori distiller is the residue obtained by distilling off alcohol and aroma components (and a part of the water) from Awamori's fermentation mash and contains a large amount of amino acid and citric acid produced by black koji mold and also contains a large amount of water. This point is very different from sake lees in sake production (solids obtained after squeezing sake moromi). Awamori distillery can be used as it is as a raw material for producing pure rice vinegar according to this embodiment, but in the stationary method, it is preferable to use a squeezed liquid after squeezing to remove residual solids.
泡盛蒸留粕には醸造酢の主要成分である酢酸の元となるアルコールがほとんど含まれていない一方、泡盛蒸留粕には麹菌や酵母の活動に由来する各種アミノ酸などが豊富に含まれており、別途、還元糖類や栄養源を添加する必要がない。但し、本発明の効果を逸脱しない範囲内であれば、適宜添加物を添加することができる。 Awamori distillery contains almost no alcohol, which is the main component of brewing vinegar, while Awamori distillery contains a variety of amino acids derived from the activity of koji molds and yeasts. There is no need to add reducing sugars or nutrients separately. However, additives can be added as appropriate as long as they do not depart from the effects of the present invention.
蒸留後の蒸留液（泡盛）はそのままではアルコール濃度が高いため、ここに種酢を添加すると高濃度のアルコールにより酢酸菌が死滅してしまう。そこで、上述した泡盛蒸留粕又は泡盛蒸留粕の圧搾液と、蒸留液（泡盛）とを混合し、酢酸発酵前のもろみ中のアルコール濃度が４〜４．５％（ｖ／ｖ）となるように調整する。一般的な泡盛製造工程において生産される蒸留後のアルコール濃度は４０〜４５度であるため、蒸留液（泡盛）と泡盛蒸留粕又はその圧搾液との比率は、蒸留液（泡盛）１部に対して泡盛蒸留粕又はその圧搾液８〜９部程度の割合で混合することが好ましい。 Since the distillate after distillation (Awamori) has a high alcohol concentration as it is, if seed vinegar is added here, acetic acid bacteria are killed by the high concentration of alcohol. Therefore, the above-described awamori distiller or awamori distiller's squeezed liquid and the distillate (Awamori) are mixed so that the alcohol concentration in the mash before acetic acid fermentation is 4 to 4.5% (v / v). Adjust to. Since the alcohol concentration after distillation produced in a general awamori manufacturing process is 40 to 45 degrees, the ratio of the distillate (Awamori) to the awamori distillery or its squeezed liquid is 1 part of the distillate (Awamori). On the other hand, it is preferable to mix at a ratio of about 8 to 9 parts of awamori distillery or its compressed liquid.
このようにして調製した発酵もろみに、酢酸菌を含む種酢を添加する。酢酸菌は一般的な醸造酢製造において使用される酢酸菌を使用することができ、例えば、アセトバクター アセチ（Ａｃｅｔｏｂａｃｔｅｒ ａｃｅｔｉ）、アセトバクター ランセンス（Ａｃｅｔｏｂａｃｔｅｒ ｒａｎｃｅｎｓ）、アセトバクター パスツリアヌス（Ａｃｅｔｏｂａｃｔｅｒ ｐａｓｔｅｕｒｉａｎｕｓ）、アセトバクター オリエンタリス（Ａｃｅｔｏｂａｃｔｅｒ ｏｒｉｅｎｔａｌｉｓ）、アセトバクター キシリナム（Ａｃｅｔｏｂａｃｔｅｒ ｘｙｌｉｎｕｍ）等を挙げることができる。これらの酢酸菌は、単独でも、２種以上を混合して用いてもよい。種酢の添加量は特に限定されないが、発酵もろみに対して約１０％程度でよい。 A seed vinegar containing acetic acid bacteria is added to the fermented moromi prepared as described above. As acetic acid bacteria, acetic acid bacteria used in general brewing vinegar production can be used. Examples include orientalis and acetobacter xylinum. These acetic acid bacteria may be used alone or in combination of two or more. The addition amount of the seed vinegar is not particularly limited, but may be about 10% with respect to the fermentation moromi.
種酢を添加した後、３０〜３５℃で酢酸発酵を行う。もろみ中のアルコールがすべて酢酸に転換されるまで酢酸発酵が行われるが、およそ１ヵ月程度で酢酸発酵が終了する。酢酸発酵は、一般的な醸造酢製造において利用されている発酵方法、例えば、静置法、速醸法、深部発酵法、連続深部発酵法等を挙げることができるが、簡易簡便の観点から、静置法で酢酸発酵を行うことが好ましい。 After adding seed vinegar, acetic acid fermentation is performed at 30 to 35 ° C. The acetic acid fermentation is carried out until all the alcohol in the mash is converted into acetic acid, but the acetic acid fermentation is completed in about one month. Acetic acid fermentation can be exemplified by fermentation methods used in general brewing vinegar production, for example, static method, quick brewing method, deep fermentation method, continuous deep fermentation method, etc. It is preferable to perform acetic acid fermentation by a stationary method.
その後もろみを膜ろ過により除菌及び精製して所望のアミノ酸高含有純米酢を得る。また、必要に応じて酸度を調整し、加熱滅菌し容器に瓶詰めして製品とする。 The mash is then sterilized and purified by membrane filtration to obtain the desired pure rice vinegar with a high amino acid content. Also, adjust the acidity as necessary, heat sterilize, and bottle the product to make a product.
本発明の実施形態に係るアミノ酸高含有純米酢の製造方法により製造されたアミノ酸高含有純米酢は、泡盛製造の際に生成されるクエン酸を含有すると共に、その発酵由来の総アミノ酸含量が１０００ｍｇ／１００ｍＬ以上であり、一般的な純米酢の約５倍、アミノ酸含有量が多いとされる玄米黒酢の約２倍ものアミノ酸を含有する。従って本実施形態において「アミノ酸高含有純米酢」とは、発酵由来の総アミノ酸含量が１０００ｍｇ／１００ｍＬ以上の純米酢をいう。また、アミノ酸含有量が多いことから、酢酸の刺激臭をマスキングし、官能的にも優れた純米酢といえる。 Amino acid-rich pure rice vinegar produced by the method for producing amino acid-rich pure rice vinegar according to an embodiment of the present invention contains citric acid produced during awamori production, and the total amino acid content derived from the fermentation Is 1000 mg / 100 mL or more, and contains about 5 times as much amino acid as general pure rice vinegar and about twice as much amino acid as brown rice black vinegar. Therefore, in this embodiment, “amino acid-rich pure rice vinegar” refers to pure rice vinegar having a total amino acid content derived from fermentation of 1000 mg / 100 mL or more. Moreover, since there is much amino acid content, it can be said that it is the pure rice vinegar which masked the pungent smell of acetic acid and was also excellent sensory.
泡盛の発酵原料はコメのみである。コメは玄米、精米のいずれも利用することができる。従って、本実施形態により得られるアミノ酸高含有純米酢は、コメのみから製造された泡盛と泡盛蒸留粕を原料にすることから、純米酢又は純玄米酢ということができるため、醸造酢としての付加価値を高めることができる。 Awamori's only fermentation raw material is rice. Rice can be either brown rice or polished rice. Therefore, since the pure amino acid-rich pure rice vinegar obtained according to the present embodiment uses awamori and awamori distiller made only from rice as raw materials, it can be referred to as pure rice vinegar or pure brown rice vinegar. Can add value.
次に、本実施形態に係るアミノ酸高含有純米酢を含有する加工食品について説明する。
本実施形態に係るアミノ酸高含有純米酢の製造法により得られたアミノ酸高含有純米酢は、そのままの形態で摂取することができるが、種々の加工食品の原料として利用することもできる。本実施形態に係るアミノ酸高含有純米酢を含有する加工食品としては、例えば、合わせ酢（寿司酢）、ドレッシング、漬物用混合液、味付けポン酢、タレ、ソース、ケチャップ、酢みそ、酢飲料、水産加工液、つゆ、甘酢、酢のもの酢、サプリメント等を挙げることができる。
Next, the processed food containing the amino acid-rich pure rice vinegar according to the present embodiment will be described.
The amino acid-rich pure rice vinegar obtained by the production method of the amino acid-rich pure rice vinegar according to this embodiment can be ingested as it is, but can also be used as a raw material for various processed foods. Processed foods containing high-amino acid pure rice vinegar according to the present embodiment include, for example, combined vinegar (sushi vinegar), dressing, pickled mixed liquid, seasoned ponzu, sauce, ketchup, vinegar miso, vinegar drink, marine products Examples include processing liquid, soup, sweet vinegar, vinegar vinegar, supplements, and the like.
本実施形態により製造されるアミノ酸高含有純米酢の風味は一般的な純米酢や黒酢に類似しているため、上記加工食品の風味を害することがない。また、本実施形態により製造されるアミノ酸高含有純米酢はアミノ酸を多く含むため一般的な醸造酢よりも酢特有の刺激が緩和され、加工食品の製造原料の風味を生かした加工食品とすることができる。 Since the flavor of pure rice vinegar with high amino acid content produced according to the present embodiment is similar to general pure rice vinegar or black vinegar, the flavor of the processed food is not impaired. Moreover, since pure amino acid-rich rice vinegar produced according to the present embodiment contains a lot of amino acids, the irritation peculiar to vinegar is alleviated compared to general brewed vinegar, and the processed food that makes use of the flavor of the processed food production raw material be able to.
以下に実施例を挙げて本発明をさらに具体的に説明するが、本発明はそれらに限定されるものではない。 EXAMPLES The present invention will be described more specifically with reference to examples below, but the present invention is not limited thereto.
１．アミノ酸高含有純米酢の製造
図１は、本発明のアミノ酸高含有純米酢の製造工程の一例を示す図である。ここでは、泡盛の製造工程から産出された泡盛（焼酎乙類）と泡盛蒸留粕圧搾液を原料としてアミノ酸高含有純米酢を製造した例について説明する。
1. Production of Pure Rice Vinegar with High Amino Acid Content FIG. 1 is a diagram showing an example of the production process of pure rice vinegar with high amino acid content of the present invention. Here, an example in which pure amino acid-rich rice vinegar is produced using awamori (shochu oysters) and awamori distillate squeezed liquid produced from the production process of awamori will be described.
泡盛製造工程において、蒸留によって得られた泡盛は、アルコール度数が４３〜４４％（ｖ／ｖ）であった。これを、泡盛蒸留粕を圧搾して得られた泡盛蒸留粕圧搾液とを混合し（泡盛１部に対し、泡盛蒸留粕圧搾液８部の割合）、発酵もろみの含有アルコール度数が４．０％（ｖ／ｖ）の発酵もろみを調製した。なお、泡盛の発酵原料はコメを使用した。 In the awamori manufacturing process, the awamori obtained by distillation had an alcohol content of 43 to 44% (v / v). This is mixed with a awamori distillery squeezed liquid obtained by squeezing awamori distillery (a ratio of 8 parts of awamori distillery squeezed liquid with respect to 1 part of awamori), and the alcohol content of the fermentation mash is 4.0. % (V / v) fermentation moromi was prepared. In addition, rice was used as the fermentation raw material for Awamori.
ここに、アセトバクター アセチ（Ａｃｅｔｏｂａｃｔｅｒ ａｃｅｔｉ）を含む種酢を発酵もろみに対し１０％程度添加し、発酵もろみ中の初酸度が１％となるように調整した。酢酸発酵中のもろみの温度は３０〜３５℃の範囲内になるように制御し、静置発酵により酢酸発酵を行った。酢酸発酵開始から４０日で酸度が５．０になったことを確認したため発酵を終了した。発酵もろみは酸度調整及び火入れを行い、殺菌した後に瓶詰を行い、所望のアミノ酸高含有純米酢を得た。 Here, about 10% of seed vinegar containing Acetobacter aceti (acetobacter aceti) was added to the fermentation mash, and the initial acidity in the fermentation mash was adjusted to 1%. The temperature of the moromi during acetic acid fermentation was controlled to be within the range of 30 to 35 ° C., and acetic acid fermentation was performed by stationary fermentation. Since it was confirmed that the acidity was 5.0 in 40 days from the start of acetic acid fermentation, the fermentation was terminated. Fermented moromi was adjusted for acidity and fired, sterilized and then bottled to obtain the desired high-amino acid pure rice vinegar.
２．分析
上記のようにして製造したアミノ酸高含有純米酢（実施例１）をサンプルとして、総アミノ酸含有量の測定を行った。また、比較対象として、財団法人日本醸造協会編集「醸造物の成分」に基づき、市販の穀物酢（比較例１）、米酢（比較例２）、純米酢（比較例３）、黒酢（比較例４）の各総アミノ酸含有量も記載した。
2. Analysis Using the amino acid-rich pure rice vinegar (Example 1) produced as described above as a sample, the total amino acid content was measured. In addition, as a comparison object, based on the “brewing ingredients” edited by the Japan Brewing Association, commercially available grain vinegar (Comparative Example 1), rice vinegar (Comparative Example 2), pure rice vinegar (Comparative Example 3), black vinegar The total amino acid content of (Comparative Example 4) is also described.
結果を表１に示す。実施例１の１００ｍｌ当たりの総アミノ酸含有量は１０００ｍｇであり、これは比較例１（穀物酢）の１２．５〜２０倍、比較例２（米酢）の１０倍、比較例３（純米酢）の５倍、比較例４（黒酢）の２倍の総アミノ酸量であることが判明した。 The results are shown in Table 1. The total amino acid content per 100 ml of Example 1 is 1000 mg, which is 12.5 to 20 times that of Comparative Example 1 (cereal vinegar), 10 times that of Comparative Example 2 (rice vinegar), and Comparative Example 3 (pure rice). It was found that the total amino acid amount was 5 times that of vinegar and twice that of Comparative Example 4 (black vinegar).
Claims (3)
前記泡盛蒸留粕を圧搾して圧搾液を得る工程と、
前記泡盛に前記泡盛蒸留粕の圧搾液を添加して発酵もろみを調製する工程と、
前記発酵もろみに酢酸菌を含む種酢を添加し、静置法で酢酸発酵を行う工程と、
を有し、
前記アミノ酸含有量が１０００ｍｇ／１００ｍｌ以上である純米酢を製造することを特徴とする、
泡盛を利用したアミノ酸高含有純米酢の製造方法。 A method for producing pure rice vinegar containing a high concentration of amino acids using awamori distillery as a by-product in awamori manufacture and awamori with an alcohol concentration of 40 to 45 degrees,
Squeezing the awamori distiller to obtain a squeezed liquid;
Adding the awamori distillery press to the awamori to prepare fermentation moromi,
Adding a seed vinegar containing acetic acid bacteria to the fermented mash and performing acetic acid fermentation by a stationary method;
Have
Producing pure rice vinegar having an amino acid content of 1000 mg / 100 ml or more,
A method for producing pure rice vinegar with a high amino acid content using Awamori.
請求項１に記載の泡盛を利用したアミノ酸高含有純米酢の製造方法。 Having a step of diluting the awamori so that the alcohol concentration is 4 to 4.5% (v / v) in the mash before fermentation,
A method for producing high-amino acid pure rice vinegar using the awamori according to claim 1.
The said acetic acid fermentation is a manufacturing method of amino acid high content pure rice vinegar using the awamori of Claim 1 or 2 performed on stationary conditions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014250707A JP5884227B1 (en) | 2014-12-11 | 2014-12-11 | Amino acid-rich pure rice vinegar manufacturing method using Awamori |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014250707A JP5884227B1 (en) | 2014-12-11 | 2014-12-11 | Amino acid-rich pure rice vinegar manufacturing method using Awamori |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP5884227B1 true JP5884227B1 (en) | 2016-03-15 |
| JP2016111936A JP2016111936A (en) | 2016-06-23 |
Family
ID=55457011
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2014250707A Active JP5884227B1 (en) | 2014-12-11 | 2014-12-11 | Amino acid-rich pure rice vinegar manufacturing method using Awamori |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5884227B1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101924695B1 (en) * | 2016-10-12 | 2018-12-03 | 홍성완 | A manufacturing method of vinegar with juice extraction residue of raw material |
| JP6887347B2 (en) * | 2017-08-31 | 2021-06-16 | アース製薬株式会社 | Acetic acid stimulating odor suppression method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002153254A (en) * | 2000-11-24 | 2002-05-28 | Chuko Shuzo Kk | Edible vinegar utilizing distillation residuum of awamori and method for producing the same |
| JP2003033170A (en) * | 2001-07-25 | 2003-02-04 | Kumesen Shuzo Kk | Method for producing vinegar from distillation residue of okinawa rice brandy |
| JP2003339367A (en) * | 2002-05-29 | 2003-12-02 | Ryuukyuu Cement Kk | Method for producing food vinegar by using muscovado as raw material |
| JP2005102651A (en) * | 2003-10-01 | 2005-04-21 | Maruboshi Su Kk | Method for producing edible vinegar from distillation lees of white distilled liquor |
-
2014
- 2014-12-11 JP JP2014250707A patent/JP5884227B1/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002153254A (en) * | 2000-11-24 | 2002-05-28 | Chuko Shuzo Kk | Edible vinegar utilizing distillation residuum of awamori and method for producing the same |
| JP2003033170A (en) * | 2001-07-25 | 2003-02-04 | Kumesen Shuzo Kk | Method for producing vinegar from distillation residue of okinawa rice brandy |
| JP2003339367A (en) * | 2002-05-29 | 2003-12-02 | Ryuukyuu Cement Kk | Method for producing food vinegar by using muscovado as raw material |
| JP2005102651A (en) * | 2003-10-01 | 2005-04-21 | Maruboshi Su Kk | Method for producing edible vinegar from distillation lees of white distilled liquor |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2016111936A (en) | 2016-06-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5303046B2 (en) | Method for producing low-sugar fermented beverage having good brewing aroma | |
| JP5032751B2 (en) | Method for producing low-sugar fermented beverage having good brewing aroma | |
| CN101560452A (en) | Processing technique of lichee brandy | |
| JP6235789B2 (en) | Beer-taste beverage and method for producing the same | |
| WO2011162118A1 (en) | Method for producing malt beverage | |
| JP2012105572A (en) | Beer-flavored fermented beverage containing coriander extract | |
| KR101350788B1 (en) | The method of high acidity vinegar and vinegar using this | |
| JP5884227B1 (en) | Amino acid-rich pure rice vinegar manufacturing method using Awamori | |
| JP4503002B2 (en) | Manufacturing method of plum spirits | |
| JP5965795B2 (en) | Distilled liquor with a high content of 4-vinyl guaiacol and method for producing the same, distilled liquor obtained using the distilled liquor with a high content of vanillin | |
| JPS6054033B2 (en) | How to make vinegar | |
| JPS6398376A (en) | Production of vinegar by fermentation of plant or fruit | |
| JP2003235538A (en) | Method for producing fermented vinegar | |
| JP3587804B2 (en) | Vinegar, production method thereof, and food and beverage containing the vinegar | |
| JP5965796B2 (en) | Distilled liquor with a high content of 4-vinyl guaiacol and method for producing the same, distilled liquor obtained using the distilled liquor with a high content of vanillin | |
| JP5850636B2 (en) | Method for alcoholic fermentation and / or culture of yeast | |
| CN111621384A (en) | Method for simultaneously producing super-refreshing yellow wine and rice polypeptide beverage | |
| JP2006094838A (en) | Unrefined vinegar enriched in organic acid by enzyme dissolution method of unrefined sake of aspergillus awamori of awamori (japanese distilled spirit of rice) and method for producing the same | |
| JP2005210939A (en) | Method for producing alcoholic drink | |
| JP4241471B2 (en) | Method for producing alcoholic beverage, alcoholic beverage and method for suppressing flavor deterioration of alcoholic beverage | |
| CN109082358B (en) | Method for producing jujube fruit vinegar beverage by using jujube distilled liquor by-product | |
| JPH07168A (en) | Method for producing new sparkling liquor similar to beer | |
| JP3824553B2 (en) | Process for producing brewed vinegar and processed food | |
| JP4798780B2 (en) | Method for producing brewed liquor, distilled liquor or sparkling liquor | |
| JP2016116511A (en) | Production method of millet brandy unrefined vinegar fermented beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20151118 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20151207 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20160120 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5884227 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |