JPH0514553B2 - - Google Patents
Info
- Publication number
- JPH0514553B2 JPH0514553B2 JP59119902A JP11990284A JPH0514553B2 JP H0514553 B2 JPH0514553 B2 JP H0514553B2 JP 59119902 A JP59119902 A JP 59119902A JP 11990284 A JP11990284 A JP 11990284A JP H0514553 B2 JPH0514553 B2 JP H0514553B2
- Authority
- JP
- Japan
- Prior art keywords
- vinegar
- acetic acid
- moromi
- soy sauce
- vegetable
- 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.)
- Expired - Lifetime
Links
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 81
- 235000021419 vinegar Nutrition 0.000 claims description 55
- 239000000052 vinegar Substances 0.000 claims description 52
- 235000011194 food seasoning agent Nutrition 0.000 claims description 34
- 235000013311 vegetables Nutrition 0.000 claims description 31
- 230000002797 proteolythic effect Effects 0.000 claims description 30
- 238000000855 fermentation Methods 0.000 claims description 26
- 230000004151 fermentation Effects 0.000 claims description 26
- 235000013555 soy sauce Nutrition 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 19
- 108090000623 proteins and genes Proteins 0.000 claims description 15
- 102000004169 proteins and genes Human genes 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 15
- 244000294411 Mirabilis expansa Species 0.000 claims description 12
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 12
- 235000013536 miso Nutrition 0.000 claims description 12
- 150000001413 amino acids Chemical class 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 description 17
- 235000019634 flavors Nutrition 0.000 description 17
- 235000018102 proteins Nutrition 0.000 description 14
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 13
- 235000019583 umami taste Nutrition 0.000 description 12
- 239000004278 EU approved seasoning Substances 0.000 description 11
- 238000000354 decomposition reaction Methods 0.000 description 11
- 241000209140 Triticum Species 0.000 description 10
- 235000021307 Triticum Nutrition 0.000 description 10
- 235000001014 amino acid Nutrition 0.000 description 10
- 150000003839 salts Chemical class 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 238000002156 mixing Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 5
- 235000013922 glutamic acid Nutrition 0.000 description 5
- 239000004220 glutamic acid Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 239000011928 denatured alcohol Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 210000003298 dental enamel Anatomy 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- -1 glutamic acid Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000004570 mortar (masonry) Substances 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max 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
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 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
- 239000003513 alkali Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 230000013777 protein digestion Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
本発明は調味酢の製造方法に関する。 The present invention relates to a method for producing seasoned vinegar.
従来から、食酢に醤油を混ぜる等して調整する
調味酢は、酸味が鋭く、旨味の調和が良いとは云
えない。そこで、香味を良くし、旨味の調和がと
れた調味酢を製造する方法として、特公昭47−
26720号公報で開示された味噌あるいは醤油、ま
たはその諸味、またはこれらの分離液あるいは抽
出液を、酢酸発酵用の原料醪に加え酢酸発酵をさ
せて食酢を製造する方法が知られている。
Traditionally, seasoned vinegars made by mixing soy sauce with table vinegar have a sharp sourness and cannot be said to have a good harmony of flavor. Therefore, as a method for producing seasoned vinegar with a good flavor and a harmonious taste, the
There is a known method for producing vinegar by adding miso or soy sauce, their moromi, or their separated liquids or extracts to raw mash for acetic acid fermentation and carrying out acetic acid fermentation, as disclosed in Japanese Patent No. 26720.
この方法によれば、従来からの食酢に醤油を混
ぜる等して調整する調味酢に比べて、香味の良い
旨味の調和がとれた調味酢が得られるが、原料醪
に添加する味噌や醤油などには、味噌や醤油など
以外のいわゆる植物性タンパク分解調味料に比べ
て、旨味の主成分であるアミノ酸（代表値として
アミノ態窒素をとる。）が必ずしも多く含まれて
いない。そのため、調味酢のアミノ態窒素の含有
分を多くして調和のとれた旨味を出すためには、
味噌や醤油など以外の植物性タンパク分解調味料
を使用する場合より多量に添加する必要があり、
また味噌や醤油などをつくること自体に例えば半
年とかの長期の発酵期間を必要とするものである
ことから、これらを使用する調味酢は必ずしも安
価なものにし難いという問題がある。
本発明は、上記の問題に鑑みてなされたもの
で、その目的とするところは、食酢に醤油を混ぜ
る等して調整する調味酢に比べて酸味がおだやか
で旨味の調和が格段に優れ、しかも味噌あるいは
醤油、またはその諸味、またはそれらの分離液あ
るいは抽出液を、酢酸発酵用の原料醪に加えて酢
酸発酵をさせて製造する方法に比べて安価で、旨
味の調和の上でも勝る調味酢を得る方法を提供す
ることである。
According to this method, seasoned vinegar with a good balance of flavor and umami can be obtained compared to conventional seasoned vinegar prepared by mixing soy sauce with vinegar. Compared to so-called vegetable proteolytic seasonings other than miso and soy sauce, it does not necessarily contain more amino acids (amino nitrogen is taken as the representative value), which is the main component of umami. Therefore, in order to increase the amino nitrogen content of seasoned vinegar and create a harmonious flavor,
When using vegetable proteolytic seasonings other than miso or soy sauce, it is necessary to add a larger amount.
Furthermore, since the production of miso, soy sauce, etc. itself requires a long fermentation period of, for example, six months, there is a problem in that it is difficult to make seasoned vinegars that use these ingredients at low prices. The present invention was made in view of the above problems, and its purpose is to have a milder acidity and a much better harmony of flavor than seasoned vinegar prepared by mixing soy sauce with table vinegar, etc. A seasoned vinegar that is cheaper and better in terms of harmony of flavor than the method of manufacturing by adding miso, soy sauce, their moromi, or their separated or extracted liquids to the raw mash for acetic acid fermentation and carrying out acetic acid fermentation. The purpose is to provide a method to obtain the following.
上記の目的を達成するために、本特許の発明者
はいろいろ試験を繰り返し、ようやくにして本発
明に到達した。
すなわち本発明の調味酢の製造方法は、食酢醪
にタンパク原料のアミノ酸組成をそのまま残した
植物性タンパク分解調味料（味噌、醤油及びその
諸味並びにこれらの分離液及び抽出液は除く。）
を含有させて酢酸発酵することを特徴とする。
以下、本発明を詳細に説明する。
本発明で食酢醪とは、食酢を製造する際に用い
られる少なくともアルコールと酢酸菌を含む原料
液をいい、本発明では通常酢酸発酵に用いられる
ものであれば全て使用できる。例えば、(イ)米、麦
芽等を糖化した後アルコール発酵したもの（液）、
(ロ)果汁をアルコール発酵させたもの、(ハ)変性アル
コール等の含アルコール液に、酢酸菌あるいは酢
酸菌を含む酢酸発酵液である種酢、(ニ)さらにはア
ルコール濃度や酸濃度を調整するための水、(ホ)そ
の他風味を調整するための補助原料もしくは酢酸
菌のための栄養剤を任意に混合調整したものが用
いられる。
本発明では、まず、上記のような食酢醪にタン
パク原料のアミノ酸組成をそのまま残した植物性
タンパク分解調味料（味噌、醤油及びその諸味並
びにこれらの分離液及び抽出液を除く。以下、単
に「植物性タンパク分解調味料」という。）を含
有させる。本発明の植物性タンパク分解調味料と
は、タンパク質あるいはその含有物を酵素その他
で加水分解した物あるいはこれらの抽出後、分離
液もしくは抽出分離粕であつて、少くとも一部に
前記の分解により生成したアミノ酸を分解時のア
ミノ酸組成をそのまま残した形で含み、何らかの
調味効果を有するものをいうが、味噌、醤油及び
その諸味並びにこれらの分離液及び抽出液は除外
する。そして上記の植物性タンパク分解調味料
は、酸またはアルカリで分解したものも排除しな
いが、好ましくは酵素分解によるものがよい。本
発明の植物性タンパク分解調味料の主なものとし
て、脱脂大豆タンパク、小麦タンパク、トウモロ
コシミール等の分解液、これらの抽出液・分離液
もしくは抽出分離粕があげられる。これらのタン
パク原料にはグルタミン酸が多量に含まれていて
好ましい。また、これらの圧搾粕、醤油粕は水分
を補えばそのままのもの、もしくは水あるいは熱
湯にて抽出したものを植物性タンパク分解調味料
と同等に用いることができる。これら上記の脱脂
大豆タンパクや小麦タンパクなどのアミノ酸組成
は、およそ20〜40％の高割合を占めるグルタミン
酸が主体であり、これらの加水分解物も必然的に
これと一致するといえる。植物性タンパク分解調
味料の調味効果は、植物性タンパク分解調味料に
含有されるアミノ酸、とりわけグルタミン酸の量
に左右され、また、植物性タンパク分解調味料に
通常含有される食塩分は、酢酸発酵の進行を左右
する。このことから植物性タンパク分解調味料
は、グルタミン酸の割合が全アミノ酸量の少くと
も15％以上であるタンパク原料、すなわち上記の
脱脂大豆タンパクや小麦タンパク等の由来であ
り、一般に全原料中においてアミノ酸量の指標と
なるアミノ態窒素量が、約0.02重量／容量％以上
となるよう、また食塩分は、0.5重量／容量％以
下となるように加えることが好ましい。アミノ態
窒素量が、約0.02重量／容量％より少ないと植物
性タンパンク分解調味料に由来する旨味や風味が
出にくく、得られる調味酢の旨味の調和が悪くな
り、また、食塩分が、0.5重量／容量％を越える
と酢酸発酵が抑制されて効率のよい発酵ができ難
くなるからである。なお、植物性タンパク分解調
味料以外の食酢の原料におけるアミノ態窒素量及
び食塩分は、一般に無視できるほど小量なため、
実際に食酢醪に植物性タンパク分解調味料を含有
させるには、植物性タンパク分解調味料中のアミ
ノ態窒素量及び食塩分が、全原料中において上記
の範囲となるように植物性タンパク分解調味料を
添加すればよい。
そこでまず、主な植物性タンパク分解調味料に
含有されるアミノ態窒素量及び食塩分並びにそれ
に基づく全原料に対する各植物性タンパク分解調
味料の添加量の一例を下記の表１に示す。
In order to achieve the above object, the inventor of this patent repeatedly conducted various tests and finally arrived at the present invention. In other words, the method for producing seasoned vinegar of the present invention produces a vegetable proteolytic seasoning (excluding miso, soy sauce, moromi thereof, and their separated liquids and extracts) in which the amino acid composition of the protein raw material remains intact in the vinegar mortar.
It is characterized by containing acetic acid fermentation. The present invention will be explained in detail below. In the present invention, the vinegar moromi refers to a raw material solution containing at least alcohol and acetic acid bacteria that is used when producing vinegar, and in the present invention, any moromi that is normally used in acetic acid fermentation can be used. For example, (a) rice, malt, etc. that have been saccharified and then fermented with alcohol (liquid);
(b) Alcohol-fermented fruit juice, (c) Alcohol-containing liquid such as denatured alcohol, and acetic acid bacteria or seed vinegar, which is an acetic acid fermentation liquid containing acetic acid bacteria, and (d) Adjustment of alcohol concentration and acid concentration. (v) Other auxiliary materials for flavor adjustment or nutrients for acetic acid bacteria are optionally mixed and adjusted. In the present invention, first, a vegetable proteolytic seasoning (excluding miso, soy sauce, moromi thereof, and their separated liquids and extracts) in which the amino acid composition of the protein raw material remains intact is added to the vinegar mash as described above.Hereinafter, simply referred to as " (referred to as "vegetable proteolytic seasoning"). The vegetable proteolytic seasoning of the present invention is a product obtained by hydrolyzing proteins or their contents with enzymes or other means, or a separated liquid or extracted lees obtained after extraction of these, and is at least partially obtained by the above-mentioned decomposition. It refers to products that contain produced amino acids in a form that retains the amino acid composition at the time of decomposition and has some kind of seasoning effect, but excludes miso, soy sauce, their moromi, and their separated liquids and extracts. The above-mentioned vegetable proteolytic seasonings do not exclude those decomposed with acid or alkali, but preferably those decomposed with enzymes. The main ingredients of the vegetable proteolytic seasoning of the present invention include decomposed liquids of defatted soybean protein, wheat protein, corn meal, etc., and extracts/separated liquids or extracted and separated lees thereof. These protein raw materials preferably contain a large amount of glutamic acid. Moreover, these pressed lees and soy sauce lees can be used as they are, or extracted with water or boiling water, in the same way as vegetable proteolytic seasonings, as long as they are rehydrated. The amino acid composition of these defatted soybean proteins, wheat proteins, etc. described above is mainly composed of glutamic acid, which accounts for a high proportion of approximately 20 to 40%, and it can be said that these hydrolysates are necessarily consistent with this. The seasoning effect of vegetable proteolytic seasonings depends on the amount of amino acids, especially glutamic acid, contained in the vegetable proteolytic seasonings, and the salt normally contained in vegetable proteolytic seasonings is affected by acetic acid fermentation. influences the progress of From this, vegetable proteolytic seasonings are derived from protein raw materials in which the proportion of glutamic acid is at least 15% of the total amino acid content, such as the above-mentioned defatted soy protein and wheat protein. It is preferable to add so that the amount of amino nitrogen, which is an indicator of the amount, is about 0.02% by weight/volume or more, and the salt is added so that it is not more than 0.5% by weight/volume. If the amount of amino nitrogen is less than about 0.02% by weight/volume, the taste and flavor derived from the vegetable proteinaceous seasoning will be difficult to produce, the resulting seasoned vinegar will have a poor balance of flavor, and the salt content will be less than 0.5%. This is because if the weight/volume % is exceeded, acetic acid fermentation will be suppressed, making it difficult to carry out efficient fermentation. In addition, the amount of amino nitrogen and salt in vinegar raw materials other than vegetable proteolytic seasonings are generally negligible, so
In order to actually include a vegetable proteolytic seasoning in vinegar moromi, the amount of amino nitrogen and salt in the vegetable proteolytic seasoning must be within the above range in all raw materials. Just add some ingredients. First, Table 1 below shows an example of the amount of amino nitrogen and sodium chloride contained in the main vegetable proteolytic seasonings, and the amount of each vegetable proteolytic seasoning added to the total raw materials based thereon.
【表】
ミール分解液
醤油粕 73 1.38 5.3 1.4 9.4
(参考)醤油諸 35 0.94 10.7 − −
味
本発明では、上記のように食酢醪に植物性タン
パク分解調味料を含有させて、これを酢酸発酵す
ることに大きな特徴がある。本発明における酢酸
発酵は通常の酢酸発酵と変わるところはなく、例
えば、ホーロータンクを使用した場合は、約30℃
で約100時間くらい処理し、残有アルコール濃度
が約0.3容量％になつたとき発酵を終了させれば
よい。[Table] Meal decomposition liquid soy sauce lees 73 1.38 5.3 1.4 9.4
(Reference) Soy sauce 35 0.94 10.7 − −
Taste The main feature of the present invention is that, as described above, the vegetable proteolytic seasoning is contained in the vinegar moromi and this is subjected to acetic acid fermentation. The acetic acid fermentation in the present invention is no different from normal acetic acid fermentation.
For about 100 hours, fermentation can be terminated when the residual alcohol concentration reaches about 0.3% by volume.
本発明の作用に必ずしも明らかではないが、食
酢醪に植物性タンパク分解調味料を含有させて酢
酸発酵させると、グルタミン酸を中心としたアミ
ノ酸が酢酸と相互に作用し合い、発酵過程中に何
らかの新規な成分の生成が起り、これが製品とな
る酢の酸味をおだやかなものとし、しかも旨味の
調和をよくするように作用しているのではないか
と思われる。
Although the effect of the present invention is not necessarily clear, when a vegetable proteolytic seasoning is contained in vinegar moromi and acetic acid fermentation is carried out, amino acids, mainly glutamic acid, interact with acetic acid, resulting in some novel effects occurring during the fermentation process. It is thought that these components act to soften the sourness of the vinegar product and improve the harmony of the flavor.
以下、本発明の効果を示す試験例及び本発明の
実施例を説明する。
試験例
20容量のホーロータンクに下記配合の食酢醪
と植物性タンパク分解調味料を仕込んで、30℃で
４日間（96時間）酢酸発酵を行つた。
食酢醪と植物性タンパク分解調味料の配合比率
食酢醪
変性アルコール 0.9
水 6.9
種 酢 ２
植物性タンパク分解調味料
小麦タンパク分解液 0.25Kg
原料全体を10とする。
（注）ここで用いた小麦タンパク分解液は、表１
で示した物と同じ物を使用した。
原料全体に占めるアミノ態窒素及び食塩分
アミノ態窒素量 0.034重量／容量％
食塩分 0.46重量／容量％
得られた調味酢は、濾過、殺菌（65℃×５分）
して２ケ月間熟成させ製品とした。
別に、上記配合より小麦タンパク分解液を除い
た他は、上記と同様に酢酸発酵を行い、発酵終了
後、得られた調味酢に小麦タンパク分解液0.25Kg
を加え、濾過、殺菌して室温（約20℃）で２ケ月
間熟成させたものを対照品１とした。また、小麦
タンパク分解液0.25Kgを用いる代りに醤油諸味
0.4Kgを用いた以外は全て上記の本発明法に従つ
て処理して調味酢をつくり、これを対照品２とし
た。
本発明品と対照品１及び２の酸味及び旨味の調
和について、15人の検査員を使つて比較試験を行
つた。この比較試験は、５点法を採用して評価
し、結果は15人の採点の平均値で示した。下表か
ら明らかな如く、本発明品は、酢酸発酵の後に小
麦タンパク分解液を加えた対照品１に比べ酸味及
び旨味の調和が格段にすぐれ、さらに、醤油諸味
を用いた対照品２と比べても何ら劣らないもので
あることが認められた。
Hereinafter, test examples and examples of the present invention showing the effects of the present invention will be described. Test Example A 20-capacity enamel tank was charged with the following combination of vinegar moromi and vegetable proteolytic seasoning, and acetic acid fermentation was performed at 30°C for 4 days (96 hours). Mixing ratio of vinegar moromi and vegetable proteolytic seasoning Vinegar denatured alcohol 0.9 Water 6.9 Seeds Vinegar 2 Vegetable proteolytic seasoning Wheat protein decomposition liquid 0.25Kg The total raw material is 10. (Note) The wheat protein digestion solution used here is shown in Table 1.
The same material as shown was used. Amino nitrogen and sodium chloride Amino nitrogen amount in total raw materials 0.034% by weight/volume Salt 0.46% by weight/volume The obtained seasoned vinegar was filtered and sterilized (65℃ x 5 minutes)
The product was then aged for two months. Separately, acetic acid fermentation was carried out in the same manner as above except that the wheat protein decomposition liquid was removed from the above formulation. After fermentation, 0.25 kg of wheat protein decomposition liquid was added to the obtained seasoned vinegar.
was added, filtered, sterilized, and aged at room temperature (approximately 20°C) for 2 months, and this was used as control product 1. Also, instead of using 0.25 kg of wheat protein decomposition solution, soy sauce moromi
A seasoned vinegar was prepared according to the method of the present invention described above, except that 0.4 kg was used, and this was used as a control product 2. A comparative test was conducted using 15 inspectors to check the harmony of acidity and umami between the products of the present invention and control products 1 and 2. This comparative test was evaluated using a 5-point method, and the results are shown as the average of the 15 scores. As is clear from the table below, the product of the present invention has much better harmony of sourness and flavor than Control Product 1, in which wheat protein decomposition solution was added after acetic acid fermentation, and furthermore, compared to Control Product 2, in which soy sauce moromi was used. However, it was recognized that there was no inferiority.
【表】
なお、採点基準は次のとおりである。
１点…酸味はきつく、旨味が全く感じられない
（旨味の調和が悪い。）
２点…酸味はきつく、旨味はごくわずかに感じら
れる（旨味の調和がやや悪い。）
３点…普通
４点…酸味はおだやかで、旨味が感じられる（旨
味の調和はかなり良い。）
５点…酸味はおだやかで、旨味は良好（旨味の調
和がとても良い。）
実施例 １
30000容量のホーロータンクに下記配合の食
酢醪と植物性タンパク分解調味料を仕込んで、30
℃で46時間酢酸発酵を行なつた。
食酢醪と植物性タンパク分解調味料の配合比率
食酢醪
変性アルコール 1350
種 酢 3000
水 885
植物性タンパク分解調味料
醤油粕 1395Kg
同溶解用温湯 8370
原料全体を15000とする。
原料全体に占めるアミノ態窒素及び食塩分
アミノ態窒素量 0.13重量／容量％
食塩分 0.49重量／容量％
これによつて得られた調味酢は、濾過、殺菌
（65℃×５分）して２ケ月間熟成させ製品とした。
この結果、酸味がおだやかで旨味の調和が優れた
調味酢が得られ、製造過程において酢酸発酵も円
滑に進行した。
実施例 ２
下記の配合により、実施例１と同様にして調味
酢を製造した。
食酢醪と植物性タンパク分解調味料の配合比率
食酢醪
酒粕汁 750
変性アルコール 1350
種 酢 3000
水 9583
植物性タンパク分解調味料
脱脂大豆タンパク分解液 349Kg
原料全体を15000とする。
原料全体に占めるアミノ態窒素及び食塩分
アミノ態窒素量 0.039重量／容量％
食塩分 0.49重量／容量％
これによつて得られた調味酢は、酸味がおだや
かで旨味の調和が優れた調味酢が得られ、製造過
程において酢酸発酵も円滑に進行した。[Table] The scoring criteria are as follows. 1 point...The sourness is strong, and you can't feel the umami at all (the harmony of the umami is poor.) 2 points...The sourness is strong, and the umami is very slightly felt (the harmony of the umami is a little poor.) 3 points...Average 4 points ...The sourness is mild and the umami can be felt (the harmony of the umami is quite good.) 5 points...The acidity is gentle and the umami is good (the harmony of the umami is very good.) Example 1 The following composition is placed in a 30,000 capacity enamel tank. Mixed with vinegar moromi and vegetable proteolytic seasoning, 30
Acetic acid fermentation was carried out at ℃ for 46 hours. Mixing ratio of vinegar moromi and vegetable proteolytic seasoning Vinegar denatured alcohol 1350 seeds Vinegar 3000 Water 885 Vegetable protein decomposition seasoning soy sauce lees 1395Kg Warm water for dissolving the same 8370 The total raw material is 15000. The amount of amino nitrogen and salt amino nitrogen in the total raw materials: 0.13% by weight/volume Salt: 0.49% by weight/volume The seasoned vinegar thus obtained is filtered and sterilized (65°C x 5 minutes) to The product was aged for several months.
As a result, seasoned vinegar with mild acidity and excellent harmony of flavor was obtained, and acetic acid fermentation proceeded smoothly during the manufacturing process. Example 2 Seasoned vinegar was produced in the same manner as in Example 1 using the following formulation. Mixing ratio of vinegar moromi and vegetable proteolytic seasoning Vinegar mortar lees 750 Denatured alcohol 1350 seeds Vinegar 3000 Water 9583 Vegetable proteolytic seasoning defatted soy protein decomposition liquid 349Kg The total raw material is 15000. Amount of amino nitrogen and salt in the total raw materials Amino nitrogen content: 0.039% by weight/volume Salt: 0.49% by weight/volume The seasoned vinegar thus obtained is a seasoned vinegar with mild acidity and excellent harmony of flavor. was obtained, and acetic acid fermentation proceeded smoothly during the production process.
本発明は食酢醪に植物性タンパク分解調味料を
含有させて酢酸発酵することにより、従来の食酢
に適宜醤油等を添加して調整する調味酢に起こ
る、酸味が鋭く旨味のバランスが悪いという問題
を解消して、酸味がおだやかで、旨味の調和が良
い調味酢を製造することができる。また、大豆と
か小麦タンパク分解液（液）等を使用するときに
は味噌、醤油諸味等と違つて、その製造は比較的
短い日数でできるので、さらには醤油製造のとき
のしぼり粕を使用するときには、その粕自体が安
価な物であり、これらに含有される旨味の主成分
であるアミノ酸（代表値としてアミノ態窒素）の
量が味噌や醤油などより多いため、添加量がより
少なくて済み、いずれにしても本発明によれば安
価な調味酢を製造することができる。さらに本発
明によれば、味噌あるいは醤油、またはその諸味
等を原料醪に加えて酢酸発酵させて得られる調味
酢より旨味の調和の点で優れたものを製造するこ
とができる。
なお、本発明で製造される調味酢は、食酢に
往々見られる刺激臭やムレ臭のような不快臭がな
く、植物性タンパク分解調味料の香りとよく調和
しておだやかな熟成香りを有し、各種食品の加
工、調理に用いた場合にも風味が良く、またその
まま飲用としても適したものである。
The present invention solves the problem of sharp acidity and unbalanced flavor, which occurs with conventional seasoned vinegars that are prepared by adding soy sauce or the like as needed to conventional vinegar, by incorporating a vegetable proteolytic seasoning into vinegar moromi and subjecting it to acetic acid fermentation. By solving this problem, it is possible to produce seasoned vinegar with mild acidity and good harmony of flavor. In addition, when using soybean or wheat protein decomposition liquid (liquid), it can be manufactured in a relatively short period of time, unlike miso or soy sauce moromi, etc. Furthermore, when using squeezed lees from soy sauce production, The lees themselves are inexpensive, and they contain more amino acids (amino nitrogen as a typical value), which is the main component of umami, than miso or soy sauce, so they require less addition. However, according to the present invention, inexpensive seasoned vinegar can be produced. Further, according to the present invention, it is possible to produce a vinegar that has better harmony of flavor than seasoned vinegar obtained by adding miso, soy sauce, moromi, etc. to raw moromi and fermenting it with acetic acid. In addition, the seasoned vinegar produced by the present invention does not have unpleasant odors such as irritating or stuffy smells that are often found in table vinegar, and has a mild aged aroma that harmonizes well with the aroma of vegetable proteolytic seasonings. It has a good flavor when used in the processing and cooking of various foods, and is also suitable for drinking as it is.
Claims (1)
まま残した植物性タンパク分解調味料（味噌、醤
油及びその諸味並びにこれらの分離液及び抽出液
は除く。）を含有させて酢酸発酵することを特徴
とする調味酢の製造方法。1. It is characterized by containing a vegetable proteolytic seasoning (excluding miso, soy sauce, moromi thereof, and their separated liquids and extracts) in which the amino acid composition of the protein raw material remains intact in vinegar moromi, and subjecting it to acetic acid fermentation. Method for producing seasoned vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59119902A JPS611375A (en) | 1984-06-13 | 1984-06-13 | Preparation of seasoned vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59119902A JPS611375A (en) | 1984-06-13 | 1984-06-13 | Preparation of seasoned vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS611375A JPS611375A (en) | 1986-01-07 |
| JPH0514553B2 true JPH0514553B2 (en) | 1993-02-25 |
Family
ID=14773042
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59119902A Granted JPS611375A (en) | 1984-06-13 | 1984-06-13 | Preparation of seasoned vinegar |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS611375A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61177979A (en) * | 1985-02-01 | 1986-08-09 | Nakano Vinegar Co Ltd | Production of edible vinegar |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08961A (en) * | 1994-06-23 | 1996-01-09 | Hodogaya Chem Co Ltd | Oxidative decomposition treatment process for exhaust gas containing ammonia and/or cyanogen gas |
-
1984
- 1984-06-13 JP JP59119902A patent/JPS611375A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08961A (en) * | 1994-06-23 | 1996-01-09 | Hodogaya Chem Co Ltd | Oxidative decomposition treatment process for exhaust gas containing ammonia and/or cyanogen gas |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS611375A (en) | 1986-01-07 |
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