JPH04179468A - Production of brewed vinegar - Google Patents
Production of brewed vinegarInfo
- Publication number
- JPH04179468A JPH04179468A JP2303867A JP30386790A JPH04179468A JP H04179468 A JPH04179468 A JP H04179468A JP 2303867 A JP2303867 A JP 2303867A JP 30386790 A JP30386790 A JP 30386790A JP H04179468 A JPH04179468 A JP H04179468A
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- temperature
- acetic acid
- sensitive
- sake
- 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.)
- Granted
Links
- 239000000052 vinegar Substances 0.000 title claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 102000004190 Enzymes Human genes 0.000 claims abstract description 3
- 108090000790 Enzymes Proteins 0.000 claims abstract description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract 10
- 241000894006 Bacteria Species 0.000 claims abstract 2
- 239000000725 suspension Substances 0.000 claims abstract 2
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 230000002358 autolytic effect Effects 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 231100000219 mutagenic Toxicity 0.000 claims 1
- 230000003505 mutagenic effect Effects 0.000 claims 1
- 230000001109 autodigestive effect Effects 0.000 abstract 3
- 235000013339 cereals Nutrition 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000003834 intracellular effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 230000035772 mutation Effects 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 210000005253 yeast cell Anatomy 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 241001468161 Acetobacterium Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000002101 lytic effect Effects 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【発明の詳細な説明】
（発明の目的）
本発明は醸造酢を製造する際のアルコール生産工程にお
いて温度感受性自己消化酵母を使用して酵母菌体内の成
分を有効に活用し、アミノ酸を主とする可溶性窒素成分
の多い調味料として好ましく従来の技術及び問題点−）
アルコール生産工程のもろみに使用されている酵母菌体
内には調味料として有用な成分（アミノ酸、ペプチド等
）及びその前駆物質が多く含まれていることは既に知ら
れていたが、積極的にこれら成分を抽出・分解する手法
及び工程がなく、十分に活用しきれない状態にあった。Detailed Description of the Invention (Objective of the Invention) The present invention utilizes temperature-sensitive autolyzed yeast in the alcohol production process for producing brewed vinegar to effectively utilize the components within the yeast cells, thereby producing mainly amino acids. Preferred as a seasoning with a large amount of soluble nitrogen components (Prior art and problems -) The yeast cells used for mashing in the alcohol production process contain components useful as seasonings (amino acids, peptides, etc.) and their precursors. Although it was already known that these components were contained in large amounts, there were no methods or processes to proactively extract and decompose these components, so they could not be fully utilized.
（発明の解決しようとする課題）
そこで発明者らは酵母菌体をできるだけ容易な方法で自
己消化させ、菌体内呈味成分を醸造酢に移行させること
を課題とした。(Problems to be Solved by the Invention) Therefore, the inventors set themselves the task of causing yeast cells to self-digest in the simplest possible way and transferring the taste components inside the cells to brewed vinegar.
（課題を解決するための手段）
もろみ中の酵母を自己消化させる方法としては細胞壁溶
解酵素の使用またはもろみの長時間放置等が考えられる
が、コスト及び品質の面から好ましくない。拳法では３
５℃以上を非許容温度とする温度感受性自己消化株を使
用した。(Means for Solving the Problems) Possible methods for autolyzing the yeast in the mash include using cell wall lytic enzymes or leaving the mash for a long time, but these are not preferred from the cost and quality standpoints. 3 in Kempo
A temperature-sensitive autolytic strain with a non-permissive temperature of 5° C. or higher was used.
実施例（１）温度感受性自己消化酵母を使用して製造し
た酒類を原料とする醸造酢の製造精米歩合６５％の白米
を用い、て巳総米３００ｇの小仕込試験を温度感受性自
己消化株（Ｋ−ｔｓ８ ）とその親株（Ｊ−５０４）に
ついて行い、１９日８のもろみとこれらを３５℃に５時
間保持し、次いで室温に１日放置した後、上槽した酒類
について国税庁所定分析法に準じて分析した結果を第１
表及び第２表に示す。Example (1) Production of brewed vinegar from alcoholic beverages produced using temperature-sensitive autolysing yeast Using white rice with a polishing ratio of 65%, a small batch test of 300 g of Temi total rice was carried out using temperature-sensitive autolysing yeast ( K-ts8) and its parent strain (J-504), the moromi from 8 on the 19th and these were kept at 35℃ for 5 hours, then left at room temperature for 1 day, and then the alcoholic beverages in the tank were subjected to the analysis method prescribed by the National Tax Agency. The results of the analysis according to
Shown in Table and Table 2.
第１表 １９日８のもろみの成分
第２表 温度処理した酒類の成分
上記の方法により製造した酒類のアルコール濃度が同一
になるように−ｔｓ８を使用した酒類にアルコールを添
加し、さらにそれぞれを水で３倍に希釈した３１の２本
に、あらかしめＨｅｎｎｅｎｂｅｒｇ培地１００−１３
０°Ｃで培養した酢酸菌（Ａｃｅｔｏｂｏｃｔｅｒａ
−ｃｅｔｉ）を種酢として加えた後、３０°Ｃで１５日
間静置法で醗酵させ、菌体を除去して醸造酢を製造した
。Table 1 Ingredients of Moromi on 19th 8 Table 2 Ingredients of temperature-treated alcoholic beverages Alcohol was added to the alcoholic beverages using -TS8 so that the alcoholic beverages produced by the above method had the same alcohol concentration, and then each Two bottles of 31 diluted 3 times with water were mixed with Hennenberg medium 100-13.
Acetobacterium acetobacterium cultured at 0°C
-ceti) was added as a seed vinegar, fermentation was carried out by a standing method at 30°C for 15 days, and the bacterial cells were removed to produce brewed vinegar.
原料として用いた酒類と製成した醸造酢の成分を第３表
に示した。なお、酢酸濃度は０．１＼、 ＮａＯＨて標
定した酸度から次の式で換算した。Table 3 shows the ingredients of the alcoholic beverages used as raw materials and the brewed vinegar produced. Note that the acetic acid concentration was 0.1\, and was converted from the acidity standardized with NaOH using the following formula.
酢酸濃度＝ｏ、０６００５ ｘ酸度
第３表
本発明で製造した醸造酢はアミノ酸が多く、マイルドな
味わいであり、香気も豊かで高級な食酢といえるもので
あった。Acetic acid concentration = o, 06005 x acidity Table 3 The brewed vinegar produced according to the present invention contained a large amount of amino acids, had a mild taste, had a rich aroma, and could be said to be a high-grade vinegar.
Claims (1)
ａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ）Ｊ５０４を
突然変異処理することにより、造成した温度感受性自己
消化酵母（Ｋ−ｔｓ８、微工研菌寄第１１７３６号）を
用い、α化処理は問わない穀類及びそれらにかびを生育
させた麹又は酵素剤を原料として製造した酒類、若しく
は粕又は粕の懸濁液、そしてこれらを混合したものに非
許容範囲の温度をかけて酵母を自己消化させたもろみ又
は酒類に種酢（酢酸菌）を加え、酢酸醗酵させ醸造酢を
製造する方法。Yeasts, such as Saccharomyces cerevisiae (Sa-cch
Using a temperature-sensitive autolytic yeast (K-ts8, Microtechnical Research Institute No. 11736) created by mutagenic treatment of J504 (C. aromyces cerevisiae), we have grown mold on grains regardless of gelatinization treatment. Alcoholic beverages, lees or suspensions of lees produced using fermented koji or enzymes as raw materials, and moromi or alcoholic beverages made by subjecting a mixture of these to an unacceptable temperature to autolyze the yeast, and seed vinegar (acetic acid). A method of producing brewed vinegar by adding bacteria) and carrying out acetic acid fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2303867A JPH0642826B2 (en) | 1990-11-13 | 1990-11-13 | Manufacturing method of brewed vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2303867A JPH0642826B2 (en) | 1990-11-13 | 1990-11-13 | Manufacturing method of brewed vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04179468A true JPH04179468A (en) | 1992-06-26 |
| JPH0642826B2 JPH0642826B2 (en) | 1994-06-08 |
Family
ID=17926232
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2303867A Expired - Lifetime JPH0642826B2 (en) | 1990-11-13 | 1990-11-13 | Manufacturing method of brewed vinegar |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0642826B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103497884A (en) * | 2013-09-28 | 2014-01-08 | 吉林农业大学 | Method for efficiently and cleanly brewing corn vinegar |
| CN104824773A (en) * | 2015-05-04 | 2015-08-12 | 黄秀英 | Fresh sweet corn vinegar |
-
1990
- 1990-11-13 JP JP2303867A patent/JPH0642826B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103497884A (en) * | 2013-09-28 | 2014-01-08 | 吉林农业大学 | Method for efficiently and cleanly brewing corn vinegar |
| CN104824773A (en) * | 2015-05-04 | 2015-08-12 | 黄秀英 | Fresh sweet corn vinegar |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0642826B2 (en) | 1994-06-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |