JPH0361475A - Production of vinegar using sea grass as raw material - Google Patents

Abstract

PURPOSE:To produce vinegar free from stimulating odor which vinegar has, retaining stable quality without causing separation of the ingredients when allowed to stand for long period and retaining the initial rich nutrients which sea grasses have. CONSTITUTION:A sea grass such as sea tangle, wakame sea grass and edible brown algae is dried and pulverized and sugar solution is added thereto to saccharify the sea grass. Then saccharifying enzyme and yeast are added to the resultant saccharified solution and the saccharified solution is subjected to alcohol fermentation to provide an unrefined vinegar. Then ethanol is added to the resultant unrefined vinegar to control the unrefined vinegar to definite the alcoholic concentration and further a seed vinegar is added thereto and the unrefined vinegar is subjected to acetic acid fermentation at about 32-37 deg.C for 4-5 month and when the acidity of the fermented liquid is raised to about 4.5%, the fermented liquid is moved to a storage tank and allowed to stand for 5-6 month.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing vinegar by fermenting seaweed.

[Conventional technology]

Currently, various types of edible vinegar are commercially available. These vinegars are 1
Most of the products are quick-brewing acids that can be produced in ~2 days.

Furthermore, even among commercially available fruit acids, many are made by adding a small amount of rice, fruit, etc. to quick-brewing acid, and then adding the essence of each fruit or other plant.

[Problem to be solved by the invention]

In this way, conventional vinegar containing essences of plants, etc.
Because it is based on fast-brewing acid, which is produced in two days, the ingredients tend to separate and accumulate, resulting in a cloudy liquid. Moreover, since the active ingredients evaporate, it becomes bland and no longer serves its purpose as a seasoning. For this reason, there was a drawback that long-term storage was difficult.

In addition, conventional common edible vinegars have a strong sour taste that irritates the mouth, making them unsuitable for use as health vinegars or seasonings.

Therefore, the present inventor has developed a method for producing vinegar by fermentation using various fruits and vegetables as raw materials instead of quick-brewing acid, and has already filed applications for some of the methods.

The present invention was completed as part of this development process, and retains the rich nutrients and properties of seaweeds, alleviates the pungent odor and acidity of vinegar, and can be used as a healthy vinegar or seasoning. The purpose is to produce vinegar that is easy to use and eat.

[Means for Solving the Problems 1] In order to achieve the object, the vinegar manufacturing method of the present invention prepares a sugar solution by drying and crushing seaweed, and extracts acid from the sugar solution using a saccharifying enzyme and yeast. After making moromi, adding ethanol to it, and performing acetic acid fermentation using seed vinegar, when the acidity of the fermented liquid rises to 4.5%, transfer the fermented liquid to a storage tank and store it. It is characterized by

The present invention will be specifically explained below.

The raw materials used in the present invention include kelp and seaweed.

Wakame, Hijiki, Aonori, Mozuku, Amanita.

There are various seaweeds such as Kashima. Since these seaweeds contain large amounts of iodine and fiber, they are treated as typical health foods. An appropriate seaweed is selected from these seaweeds, or a mixture of several seaweeds is used as a raw material.

First, seaweed is dried and crushed, and a sugar solution is added to it to saccharify it.

In the step of alcohol fermentation, the raw material 4 is placed in a fermenter in a tank, and a saccharifying enzyme and yeast are added thereto. The amount of saccharifying enzyme added per 11 tons of raw materials is about 1 kg, and the amount of yeast added is about 200 to 300 g. As the saccharifying enzyme and yeast used in this step, commercially available general ones can be used.

Dried seaweeds are saccharified by being kept in a fermenter at 32°C for about 30 days, and then alcohol fermentation is performed. In this process, the tissues of seaweeds are softened by the action of saccharifying enzymes, reducing viscosity and allowing alcohol fermentation to proceed smoothly. In this way, acid moromi, which is a fermentation product with a high alcohol content, is obtained by the action of the saccharifying enzyme and yeast.

The resulting acid moromi is transferred to another fermenter, and Sakata alcohol such as ethanol is added to adjust the alcohol concentration to a predetermined level. At this time, the amount of ethanol added is adjusted as appropriate depending on the alcohol concentration of the acid moromi, but is approximately 3%.

Seed vinegar is added to the acid moromi prepared as described above. This type of vinegar contains acetic acid bacteria, which is used in general edible vinegar.

The acetic acid fermentation in this second step is carried out at a temperature of 32 to 37°C for 4 to 5 months. This acetic acid fermentation produces acetic acid, increasing the acidity of the fermented liquid.

When the acidity of the fermented liquid reaches about 4.5%, the fermented liquid is transferred to another tank and enters the next t19 storage process.

The storage step is a so-called drying period in which the fermented liquid obtained in the previous step is allowed to stand for 5 to 6 months. With this storage,
The nutritional components and aroma contained in the seaweed raw materials are as follows.
All of this is extracted into the fermentation liquid, which reduces the sourness of the vinegar.

The obtained fermented vinegar is then filtered by a conventional method and heated to produce a product.

[Example] 50 kg each of dried and crushed seaweed and wakame, total 10
Pour 0kg into the tank, add sugars such as glucose and starch syrup to it, then add 51kg of Sumiteam and 2kg of sake koji.
was added and allowed to stand at 32°C for 4 to 5 months to ferment.

The resulting fermentation liquid at 8,000°C was transferred to an upright tank.

And 95% Sakata alcohol 150℃ and seed vinegar 15%
% and let it stand at 32-37℃ for 5 months. When the acidity of the fermented liquid reached 4.5%, transfer the fermented liquid at 8,000℃ to a storage tank and leave it at room temperature for 4-5 months. I left it alone.

We asked the Japan Food Research Center to analyze the contents of the fermented vinegar obtained. The following table shows the results of the analysis.

Moisture 81.1% Protein 0.5% Lipid fiber 0% Ash 0.3% Carbohydrate 14.5% Titratable acidity (acetic acid equivalent) 3.63% Non-7,
0 mg7100g Calcium 5, 9
mg7100g Sodium 72, 5m
g/100g Total carotene Not detected Iodine Not detected Carotene was analyzed by spectrophotometry (visible light), and iodine was analyzed by iodine titration.

When using these analytical methods, neither carotene nor iodine was detected. However, there can be no doubt that these ingredients are contained in edible vinegar.

The obtained fermented vinegar retained the nutrients and aroma of seaweed and wakame seaweed, had a mellow taste with no change in sourness, and was a clear liquid with a deep amber color. Even when this fermented vinegar was left at room temperature for a long period of time, no stagnation occurred, and no deterioration in quality was observed.

[Effect of the Invention 1 As explained above, in the present invention, vinegar is produced by fermenting seaweed without using sokujo vinegar. Therefore, the obtained vinegar is palatable without the pungent odor that fast-brewed vinegar has. In addition, there is no separation of components even if left for a long period of time, and the product has stable quality and excellent storage stability. In addition, the iodine and fiber contained in seaweed are also extracted into edible vinegar, making it useful as a health food.

Claims (1)

[Claims] Prepare a sugar solution by drying and crushing seaweed, make vinegar moromi from the sugar solution using saccharifying enzymes and yeast, add ethanol to this, perform acetic acid fermentation using seed vinegar, and then prepare the fermented solution. A method for producing vinegar using seaweed as a raw material, which comprises transferring the fermented liquor to a storage tank and storing it when the acidity of the fermented liquor increases to 4.5%.