JPH05137562A - Production of vinegar - Google Patents

Abstract

PURPOSE:To obtain vinegar with soft flavor inherent in the raw material plant by immersing a raw or heat-treated plant in vinegar or alcohol followed by addition of vinegar, alcohol, water and acetic acid bacteria to carry out acetic acid fermentation. CONSTITUTION:A raw or heat-treated plant (pref. a roasted product of soybeans or sesame) is immersed in vinegar or alcohol followed by addition of vinegar, alcohol water and acetic acid bacteria to carry out acetic acid fermentation, thus obtaining the objective vinegar.

Description

Detailed Description of the Invention

2. The production method according to claim 1, wherein the plant is a roasted product of soybean or sesame.

[0001]

TECHNICAL FIELD The present invention relates to a novel method for producing vinegar having a soft flavor derived from plants.

[0002]

BACKGROUND ART As a method for producing vinegar, it is common to mix seed vinegar (vinegar in which acetic acid bacteria are alive) and alcohol to perform acetic acid fermentation. Rice, corn, apple, wine, and the like are used as raw materials for vinegar, and flavored vinegar that makes the best use of the characteristics of these raw materials has been commercialized.

Problems of Prior Art In recent years, by dipping medicinal herbs and cereals into these commercialized vinegars on the market to elute these components and enrich the components of vinegar, it has been useful for health promotion. Attempts have been made to try. However, if the plant is soaked in vinegar as it is or by heating it, the flavor derived from the plant becomes too strong, and the flavor of the vinegar may be impaired, which is not preferable.

[0004]

SUMMARY OF THE INVENTION The problem to be solved by the present invention is to provide means for reducing the flavor of vinegar without degrading the flavor of vinegar.

[0005]

[Means for Solving the Problems] Concept The present inventor has conducted various studies aiming at solving the above problems, and as a result, as a method for softening the flavor derived from plants, the plants were first dipped in vinegar or alcohol. When it is stacked and fermented by adding appropriate amount of alcohol, vinegar, water, and acetic acid bacteria to it, the odor of vinegar is not impaired, and it is burnt, pungent, bitter, spicy, astringent, acrid, and caustic. It was found that the flavor derived from other plants can be relaxed.

[0006] Based on the above findings, the present invention is to immerse raw or heat-treated plants in vinegar or alcohol, and then to add vinegar,
The gist is a method for producing vinegar, which is characterized by adding acetic acid fermentation by adding alcohol, water and acetic acid bacteria. Hereinafter, various elements constituting the invention will be described by dividing them into items.

Plant Body In the present invention, the term “plant body” includes the whole plant body or a part of the plant body such as leaves, petioles, flowers, petals, fruits or seeds, stems and roots. As the plant, any plant used for food or medicinal purposes can be used, specifically, cereals,
Examples thereof include beans, vegetables (leaf vegetables, stem vegetables, fruit vegetables, flower vegetables, root vegetables, etc.) and herbs. The latter medicinal herbs are preferably those belonging to the category of herbs commonly called "herbs", and include, for example, aojiso, Italian parsley, watercress, coriander, corn salad, pepper, sweet basil, sweet marjoram, sage, time,
Tarragon, chives, chervil, dill, parsley,
Balsam Geranium, Fennel, Peppermint, Bay Leaf, Bergamot, Mitsuba, Lavender, Lemon Balm, Rose Geranium, Rosemary, Spearmint, German Camo Mile, Linden, Lemon Grass, Lemon Balbena, Roman Camo Mile, but private Bamboo leaves and pearl barley, which are used as medicines, can be used as desired. However, herbs containing glycosides and alkaloids that have dramatic physiological activity, such as digitalis leaves, aconite roots, rooted roots, and lily of the valley bulbs, are excluded from the object. Further, even if the physiological action is alleviated, those having remarkable bitterness such as rhubarb, bittern, bitter ginseng, ginkgo biloba, and astringency are also unsuitable as the plant body in the present invention.

Among the various plants, the inventor has found that roasted products such as soybean and sesame harmonize well with the sourness of vinegar and are particularly preferable for the purpose.

[0009]

[Function] By treating a plant with vinegar or alcohol, the burning odor, pungent odor, bitterness, pungency, astringency in the plant,
Egg flavor, causticity and other incongruent components are removed, and by acetic acid fermentation with alcohol, vinegar having a preferable combined flavor component of plant and vinegar-specific acidity is produced.

[0010]

The present invention will now be described in more detail by way of examples, but the examples are merely for the purpose of illustration and are not meant to limit or limit the inventive idea.

Example 1 (Production Example of Vinegar Using Soybean) 200 g of soybean was roasted and crushed. Add 800 ml of vinegar to the ground product and leave it in a cool dark place for 10 days. Then filter and filter the filtrate with alcohol
40 ml was added and diluted with water to a total volume of 1 liter. The acidity at this time is 2.
It was 2%.

Next, a film of acetic acid bacteria was placed on the surface of the alcohol-added leachate, and acetic acid fermentation was performed at 30 ° C. Acidity
When it reached 4.2, the mixture was heated at 90 to 95 ° C for 30 minutes to stop the fermentation and then left to stand to lower the sediment. afterwards,
The precipitate was removed by filtration, further filtered through a filter having a pore size of 0.45 μm, and the filtrate was sterilized again at a temperature of 70 ° C.

The vinegar thus produced was used as a sample (A), while 200 g of roasted soybean was immersed in 800 ml of vinegar for 10 days to adjust the acidity to 4.2, and a sample (B) was prepared. A sensory comparison was made as follows.

Whether there is a difference in taste between A and B was examined by the three-point comparison method. There was a significant difference in 15 out of 21 people who were correctly judged. Whether there was a difference in scent between A and B was examined by the three-point comparison method. The number of correctly judged persons was 16 out of 27, and a significant difference was recognized. When asked if A has a better scent than B,
19 out of 24 judged that A was preferable, and a significant difference was observed. When asked if A tastes better than B, 24
Sixteen of the persons judged that A was preferable, but no significant difference was observed. From the above results, it was found that the roasted soybean leachate was subjected to acetic acid fermentation to improve the scent and the taste was slightly preferable.

Example 2 (Production of vinegar using sesame) 58 g of white sesame was roasted and roughly crushed. This was immersed in 580 ml of seed vinegar and left for 10 days. Thereafter, the mixture was filtered, 40 ml of alcohol was added to the filtrate, the total amount was adjusted to 1 liter with water, and acetic acid bacteria were added to start acetic acid fermentation. When the acidity reached 5.1, the fermentation was stopped, the mixture was heated at 90 to 95 ° C for 30 minutes, coarsely filtered, then refiltered with a 0.45 µm filter, and sterilized at 70 ° C. A similar experiment was conducted using black sesame instead of white sesame, but the product had a peculiar acrid taste, and the color of vinegar became black, which was not preferable.

Industrial Applicability As described above, the present invention can contribute to the enrichment of eating habits by providing a novel means for producing vinegar having a soft flavor derived from plants.

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[Procedure amendment]

[Submission date] November 13, 1992

[Procedure Amendment 2]

[Document name to be amended] Statement

[Name of item to be amended] Claims

[Correction method] Change

[Correction content]

[Claims]

[Procedure 3]

[Document name to be amended] Statement

[Name of item to be amended] Detailed explanation of the invention

[Correction method] Change

[Correction content]

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel method for producing vinegar having a soft flavor derived from plants.

[0002]

BACKGROUND ART As a method for producing vinegar, it is common to mix seed vinegar (vinegar in which acetic acid bacteria are alive) and alcohol to perform acetic acid fermentation. Rice, corn, apple, wine, and the like are used as raw materials for vinegar, and flavored vinegar that makes the best use of the characteristics of these raw materials has been commercialized.

Problems of Prior Art In recent years, by dipping medicinal herbs and cereals into these commercialized vinegars on the market to elute these components and enrich the components of vinegar, it has been useful for health promotion. Attempts have been made to try. However, if the plant is soaked in vinegar as it is or by heating it, the flavor derived from the plant becomes too strong, and the flavor of the vinegar may be impaired, which is not preferable.

[0004]

SUMMARY OF THE INVENTION The problem to be solved by the present invention is to provide means for reducing the flavor of vinegar without degrading the flavor of vinegar.

[0005]

[Means for Solving the Problems] Concept The present inventor has conducted various studies aiming at solving the above problems, and as a result, as a method for softening the flavor derived from plants, the plants were first dipped in vinegar or alcohol. When it is stacked and fermented by adding appropriate amount of alcohol, vinegar, water, and acetic acid bacteria to it, the odor of vinegar is not impaired, and it is burnt, pungent, bitter, spicy, astringent, acrid, and caustic. It was found that the flavor derived from other plants can be relaxed.

[0006] Based on the above findings, the present invention is to immerse raw or heat-treated plants in vinegar or alcohol, and then to add vinegar,
The gist is a method for producing vinegar, which is characterized by adding acetic acid fermentation by adding alcohol, water and acetic acid bacteria. Hereinafter, various elements constituting the invention will be described by dividing them into items.

Plant Body In the present invention, the term “plant body” includes the whole plant body or a part of the plant body such as leaves, petioles, flowers, petals, fruits or seeds, stems and roots. As the plant, any plant used for food or medicinal purposes can be used, specifically, cereals,
Examples thereof include beans, vegetables (leaf vegetables, stem vegetables, fruit vegetables, flower vegetables, root vegetables, etc.) and herbs. The latter medicinal herbs are preferably those belonging to the category of herbs commonly called "herbs", and include, for example, aojiso, Italian parsley, watercress, coriander, corn salad, pepper, sweet basil, sweet marjoram, sage, time,
Tarragon, chives, chervil, dill, parsley,
Balsam Geranium, Fennel, Peppermint, Bay Leaf, Bergamot, Mitsuba, Lavender, Lemon Balm, Rose Geranium, Rosemary, Spearmint, German Camo Mile, Linden, Lemon Grass, Lemon Balbena, Roman Camo Mile, but private Bamboo leaves and pearl barley, which are used as medicines, can be used as desired. However, herbs containing glycosides and alkaloids that have dramatic physiological activity, such as digitalis leaves, aconite roots, rooted roots, and lily of the valley bulbs, are excluded from the object. Further, even if the physiological action is alleviated, those having remarkable bitterness such as rhubarb, bittern, bitter ginseng, ginkgo biloba, and astringency are also unsuitable as the plant body in the present invention.

Among the various plants, the inventor has found that roasted products such as soybean and sesame harmonize well with the sourness of vinegar and are particularly preferable for the purpose.

[0009]

[Function] By treating a plant with vinegar or alcohol, the burning odor, pungent odor, bitterness, pungency, astringency in the plant,
Egg flavor, causticity and other incongruent components are removed, and by acetic acid fermentation with alcohol, vinegar having a preferable combined flavor component of plant and vinegar-specific acidity is produced.

[0010]

The present invention will now be described in more detail by way of examples, but the examples are merely for the purpose of illustration and are not meant to limit or limit the inventive idea.

Example 1 (Production Example of Vinegar Using Soybean) 200 g of soybean was roasted and crushed. 800m of vinegar on the ground product
Add 1 and leave in a cool dark place for 10 days. After filtering, 40 ml of alcohol was added to the filtrate and diluted with water to a total volume of 11. The acidity at this time was 2.2%.

Next, a film of acetic acid bacteria was placed on the surface of the alcohol-added leachate, and acetic acid fermentation was carried out at 30. When the acidity reached 4.2, the mixture was heated at 90 to 95 ° C. for 30 minutes to stop the fermentation, and then left to stand to lower the starch. Then, it is filtered to remove the precipitate, and the pore size is 0.45.
The mixture was filtered through a μm filter, and the filtrate was sterilized again at a temperature of 70 ° C.

Sample (A) of vinegar thus produced
On the other hand, 200 g of roasted soybeans is added to 800 ml of vinegar.
Vinegar that had been soaked for 0 days and adjusted to an acidity of 4.2 was used as a sample (B), and the tastes of both were sensory compared as follows.

Whether there is a difference in taste between A and B was examined by the three-point comparison method. The number of correctly judged persons was 15 out of 21, and a significant difference was recognized. Whether there was a difference in scent between A and B was examined by the three-point comparison method. The number of correctly judged persons was 16 out of 27 persons, and a significant difference was recognized. When asked if A has a better scent than B,
19 out of 24 judged that A was preferable, and a significant difference was recognized. When asked if A tastes better than B, 2
Sixteen out of four judged that A was preferable, but no significant difference was observed. From the above results, it was felt that the aroma was improved and the taste was slightly preferable by acetic acid fermentation of the roasted soybean infusion.

Example 2 (Production of vinegar using sesame) 58 g of white sesame was roasted and crushed. 580 ml of seed vinegar
And allowed to stand for 10 days. After that, filter, add 40 ml of alcohol to the filtrate, make the total volume 11 with water,
Acetic acid bacteria were added to start acetic acid fermentation. When the acidity reached 5.1, the fermentation was stopped, the mixture was fired at 90 to 95 ° C for 30 minutes, coarsely filtered, and then refiltered with a 0.45 µm filter, and sterilized at 70 ° C. A similar experiment was conducted using black sesame instead of white sesame, but the product had a peculiar acrid taste, and the color of vinegar became black, which was not preferable.

Industrial Applicability As described above, the present invention can contribute to the enrichment of eating habits by providing a novel means for producing vinegar having a soft flavor derived from plants.

Claims (1)

[Claims] 1. A method for producing vinegar, which comprises immersing a raw or heat-treated plant in vinegar or alcohol, and then adding vinegar, alcohol, water and acetic acid bacteria to perform acetic acid fermentation.