JPH05153955A - Production of vinegar - Google Patents

Abstract

PURPOSE:To provide a method for producing vinegar improved in vinegar flavor and having an egg flavor. CONSTITUTION:An isothiocyanate derivative-containing spice or its extract is infiltrated into vinegar and the resultant vinegar is aged to give the objective vinegar having an egg flavor.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing vinegar with improved flavor, and more specifically, it improves the vinegar flavor by soaking vinegar with a spice or an extract of the spice containing an isothiocyanate derivative. The present invention relates to a method for producing vinegar having egg flavor. Therefore, the vinegar obtained by the present invention is suitable for imparting an egg flavor to foods using vinegar, such as mayonnaise and dressings, according to taste.

[0002]

BACKGROUND OF THE INVENTION Conventionally, spices or spice extracts containing an isothiocyanate derivative, such as western ginger, Japanese ginger or their extracts, have been used for the purpose of entanglement of foods. And is used for curry powder and the like. In addition, mustard is used as a tie when manufacturing mayonnaise. On the other hand, vinegar is used as an acidulant (for example, mayonnaise, dressing, etc.). However, the egg flavor is not imparted by using only vinegar, eggs and mustard when preparing the mayonnaise. Further, vinegar has not been known to have an egg flavor, and a technique for imparting egg flavor to mayonnaise, dressing and the like has not been known so far. In addition, it is possible to sterilize the spices by soaking the spices in vinegar.
It is disclosed in Japanese Patent Publication No. 52-51068, but it does not describe anything about improving the flavor of vinegar.

[0003]

[Means for Solving the Problems] The present inventors have infiltrated vinegar with various spices for the purpose of improving the flavor of vinegar and aged, and then infiltrated vinegar with spices or spice extracts containing an isothiocyanate derivative, By aging, it was found that the flavor of vinegar was improved and egg flavor was imparted, and the present invention was completed. That is, the present invention provides a method for producing vinegar characterized by improving the vinegar flavor by infiltrating vinegar with a spice or a spice extract containing an isothiocyanate derivative and aging it.

In the present invention, examples of isothiocyanate derivatives include allyl isothiocyanate and para-hydroxybenzyl isothiocyanate. As spices or spice extracts containing these, Western pepper (yellow mustard powder, mustard oil, etc.). ), Japanese pepper and their extracts. The amount of the spice or the spice extract containing the isothiocyanate derivative to be added to the vinegar is preferably in the range of 0.02 to 0.4% by weight as the concentration of the isothiocyanate derivative in the vinegar. If the concentration of the isothiocyanate derivative is less than 0.02% by weight, the effect of improving the flavor cannot be obtained.

The aging conditions in the present invention are preferably such that the aging period is 1 to 5 days and the aging temperature is 20 to 40 ° C. When the aging period is less than 1 day, the flavor improving effect cannot be obtained,
Egg flavor decreases after 5 days. The aging temperature is 20 ℃
If it is less than 40 ° C or exceeds 40 ° C, the egg flavor will decrease. Especially 80
Egg flavor is not generated at high temperatures above ℃.

[0006]

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

Example 1 100 g of yellow mustard powder (Sakai Fragrance Co., Ltd.) was soaked in 1 liter of rice vinegar (made by Nakanosu vinegar store), and 1-5 at 40 ° C.
It was left to stand and matured. The aged rice vinegar was centrifuged at 5000 rpm for 5 minutes by a centrifuge (manufactured by Hitachi Ltd.) to obtain a supernatant. At this time, the concentration of allyl isothiocyanate in the vinegar was about 0.02% by weight. Using the resulting vinegar supernatant, mayonnaise was prepared according to the formulation shown in Table 1. A commercially available hand mixer was used for the preparation. A sensory test was conducted by eight panelists on the prepared mayonnaise. For sensory test, mayonnaise prepared with rice vinegar without mustard treatment was used as a control product, the same as the control product, 0 point, one that felt a little eggy, and one that felt eggy 2 The point and egginess were strongly evaluated as 3 points, and the egginess was evaluated by the average of 8 persons. The results are shown in Figure 1. As is clear from FIG. 1, mayonnaise with strong egg-like texture was obtained after aging for 2 days or more.

[0008]

[Table 1]

Example 2 Vinegar and mayonnaise were prepared in the same manner as in Example 1 except that the aging temperature was 20 ° C. and the egginess was evaluated. The results are shown in Figure 1. As is clear from FIG. 1, egg yolk expression was delayed as compared with Example 1, but mayonnaise with strong egg yolk was obtained after aging for 4 days or more.

Example 3 Mustard Oil 1 Instead of Yellow Mustard Powder
Vinegar and mayonnaise were prepared in the same manner as in Example 1 except that g was used, and the egg-likeness was evaluated in the same manner. However, centrifugation was not required when preparing vinegar. The concentration of allyl isothiocyanate in vinegar was about 0.1% by weight. The results are shown in Figure 2. As is clear from FIG.
After aging for more than a day, we obtained mayonnaise that strongly felt like egg. Also, when using mustard oil, I felt a mess in the resulting mayonnaise, so like the egg-likeness, 0 points the same as the control product, 1 point a little tangled, 2 points a tangled, Those who strongly felt the entanglement were set to 3 points, and the entanglement was similarly evaluated by the average score of 8 persons. The results are also shown in FIG. As is clear from FIG. 2, there was no problem although some entanglement was felt after aging for 3 days or more.

[0011]

INDUSTRIAL APPLICABILITY The present invention can impart egg flavor to vinegar by a simple method. Further, by using the vinegar obtained according to the present invention, egg flavor can be imparted to mayonnaise, dressing and the like. Yes, the use of vinegar can be expanded.

[Brief description of drawings]

FIG. 1 is a diagram showing an evaluation result of egg-likeness in Examples 1 and 2.

FIG. 2 is a diagram showing evaluation results of egginess and entanglement in Example 3.

Claims (4)

[Claims] 1. A method for producing vinegar characterized by improving the vinegar flavor by infiltrating vinegar with a spice or an extract of a spice containing an isothiocyanate derivative and aging it. 2. The method for producing vinegar according to claim 1, wherein the aging period is 1 to 5 days. 3. The method for producing vinegar according to claim 1, wherein the isothiocyanate derivative is allyl isothiocyanate. 4. The method for producing vinegar according to claim 1, wherein the concentration of the isothiocyanate derivative in vinegar is 0.02 to 0.4% by weight.