JPH0570425B2 - - Google Patents

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method for producing fruit vinegar using fruit juice such as summer tangerine as a raw material, and particularly relates to a method for producing fruit vinegar using fruit juice as a raw material, fruit flavor and alcohol produced from fruit. The present invention relates to a method for producing fruit vinegar containing

(Problems to be solved by the prior art and the invention) Conventionally, fruit vinegar has been produced by alcohol-fermenting fruit juice containing a large amount of sugar to create an alcoholic fermented liquid, which is then treated with acetic acid bacteria to produce acetic acid. It is manufactured by fermentation.

However, few of the fruit vinegars obtained are sufficiently satisfying in terms of flavor.

As a result of various studies and research on the production of conventional fruit vinegar, the present inventor succeeded in obtaining a new type of fruit vinegar with excellent flavor.

(Means for Solving the Problems) The novel method for producing fruit vinegar of the present invention includes a fermentation process in which fruit juice such as summer tangerine is fermented with alcohol, and a "fermented mash" obtained by the fermentation process is evaporated and distilled. A distillation process to obtain a liquid, a mixing process of adding and mixing seed vinegar to the distilled liquid obtained in the distillation process, and acetic acid fermentation of the mixed liquid obtained in the mixing process, and the acetic acid fermentation with a small amount of alcohol remaining. It consists of an acetic acid fermentation process that stops the process.

In the present invention, raw fruit juices can be those obtained from citrus fruits such as summer mandarin oranges and other various fruits containing sugar and fruit flavor.

As the distillation method, it is preferable to employ a single distillation method, which is preferable because a distilled alcoholic liquid having a fruit flavor can be easily obtained in the distillation process.

Next, by adding seed vinegar to the distillate, carrying out acetic acid fermentation, and stopping the fermentation with a small amount of alcohol remaining, fruit vinegar with an excellent flavor can be obtained. Reduce the remaining amount to 2
It is particularly preferable to stop the acetic acid fermentation so that the concentration becomes about 4%. The mixing ratio of distilled liquid and vinegar seed is preferably 1:1 to 5:4.

(Example) Hereinafter, an example of the method of the present invention will be described based on the drawings.

FIG. 1 is a flowchart for explaining the manufacturing process of the method of the present invention, and FIG. 2 is an illustrated flowchart including the citric acid manufacturing process.

The method for producing fruit vinegar according to the embodiment of the present invention is a method using summer mandarin fruit juice as a fruit juice raw material, and consists of four steps: a juice extraction step, an alcoholic fermentation step, a distillation step, a mixing step, and an acetic acid fermentation step. Become.

The details of each step are as follows.

[Juice Squeezing Step] This step is a step of squeezing summer mandarin oranges as a fruit juice raw material to obtain summer mandarin fruit juice. Then, the fruit juice obtained in this step is separated into high-quality fruit juice and waste fruit juice, and the high-quality fruit juice is used for youth use, and the waste fruit juice is used as a raw material for fruit vinegar.

Note that the squeezing operation is usually performed using a compressor, a centrifuge, or the like.

[(Alcohol) Fermentation Step] This step is a step in which the summer mandarin orange juice obtained in the juice extraction step is subjected to alcohol fermentation to obtain "fermented mash." That is, it is a process of alcoholic fermentation of glucose, fructose, etc. in summer mandarin orange juice.

Note that the alcohol fermentation is performed at room temperature for about 14 to 17 days.

Here, if necessary, for example, in accordance with regulations under the Liquor Tax Law, a step may be included to convert the fermented mash into ``denatured mash'' during alcoholic fermentation.

Brewed vinegar, glacial acetic acid, etc. are used as the denaturing agent.

[Distillation process] This process uses the “fermented mash” obtained in the fermentation process.
This is the process of distilling the That is, it is a step of heating and distilling the "(alcoholic) fermented mash" to obtain a distilled liquid containing ethyl alcohol as a volatile component and volatile aroma components (flavor) in fruit juice.

Here, as the distillation method, it is preferable to employ a single distillation method, and according to this distillation method, sufficient flavor can be easily imparted to the distillate.

[Mixing Step] This step is a step of mixing seed vinegar with the distilled liquid obtained in the distillation step to obtain a mixed liquid.

In this case, in addition to the seed vinegar, water, a fermentation aid, summer mandarin fruit juice, etc. are added to the distillate as necessary.

In this way, "mash for acetic acid fermentation" to be used in the next step is obtained.

The mixing ratio of distilled liquid and seed vinegar in the "Moromi" is 0.3 to 0.4 parts distilled liquid to 1 part vinegar (volume ratio).
is preferred.

[Acetic acid fermentation process] This process is a process in which the "mash for acetic acid fermentation" mixture obtained in the mixing process is subjected to acetic acid fermentation.

Here, the acetic acid fermentation is carried out by a static method at a temperature of 30° C. for about 7 days, and the fermentation is stopped at an intermediate stage to obtain "alcohol-remaining mash".

Next, this is filtered to make vinegar, and if necessary, blended to obtain fruit vinegar.
And finally, increase the alcohol concentration to 2.8 to 3.2
%, acetic acid concentration 2.5~3.0%, citric acid concentration 2.1~
Obtain fruit vinegar containing at a rate of 2.5%.

Next, a specific example in which fruit vinegar 42 was finally produced using summer mandarin orange juice 100 is shown below.

That is, summer mandarin oranges were prepared as a raw material for fruit juice, and this was squeezed to obtain 100 summer mandarin juices.

Summer orange juice (sugar content: 10% (refractometer))
Alcohol fermented 100 at room temperature for 7 days,
1.5 g of glacial acetic acid was added to this to obtain "denatured mash".

The "denatured mash" was fermented again for 7 to 10 days to obtain "fermented mash". The alcohol concentration of the "Moromi" here is 2%, and the acetic acid concentration is 1.4.
It was %.

The "fermented mash" was single-distilled to obtain 33 distillates. The alcohol concentration of the distillate here was 6.0%, and the acetic acid concentration was 1.0%.

Distilled liquid 33, seed vinegar 10 with acetic acid concentration 3.5% and fermentation aid derived from raw materials (summer mandarin orange juice concentrate)
A small amount of the above was mixed to obtain acetic acid fermentation mash 43.

The initial alcohol concentration of acetic acid fermented mash is 4.6
%, and the acetic acid concentration was 1.6%.

"Acetate-fermented mash" 43 was subjected to acetic acid fermentation using acetic acid bacteria using vinegar seeds at a temperature of 30°C for 7 days, and the fermentation was stopped at that stage to obtain alcohol-remaining mash. The alcohol concentration of the mash here is 2.68%, and the acetic acid concentration is
2.87%, and the citric acid concentration was 0.30%.

After this, seasonings and the like were added to obtain fruit vinegar 42 with an alcohol concentration of 2.95%, an acetic acid concentration of 2.50%, and a citric acid concentration of 2.44%.

Comparing the fruit vinegar produced by the method of the present invention obtained as described above with conventional wine vinegar, it is found that the fruit vinegar produced by the method of the present invention contains alcohol and has a fruit aroma. There are two points that make it significantly different from wine vinegars that do not have these points.

Therefore, when the fruit vinegar produced by the method of the present invention is used in meat dishes, etc., the unpleasant meat odor is sufficiently removed due to the effects of the alcohol content, many extract components derived from fruits, and their strong flavor. As a result, the food becomes extremely delicious.

In the above-mentioned examples, summer mandarin oranges were used as the raw material for fruit juice, but other citrus fruits and various fruits containing sugar and fruit flavor can be used.

(Effects of the Invention) As is clear from the above description, according to the method for producing fruit vinegar of the present invention, a new type of fruit vinegar having a fruit flavor and a fruit alcohol content can be easily obtained.

When eating meat dishes etc. cooked using the fruit vinegar obtained by the method of the present invention, there is no meat odor and a refreshing fruit odor is obtained as an olfactory sensation, making it a very delicious dish. You can taste the flavor.

[Brief explanation of drawings]

FIG. 1 is a flow diagram for explaining the production process of the method for producing fruit vinegar of the present invention, and FIG. 2 is an illustrated flow diagram including the production process of citric acid.

Claims (1)

[Claims] 1. A fermentation process in which fruit juice such as summer tangerine is fermented with alcohol, a distillation process in which the "fermented mash" obtained in the fermentation process is distilled to obtain a distillate, and a vinegar seed is added to the distillate obtained in the distillation process. A fruit vinegar characterized in that fruit vinegar is obtained by a mixing step of adding and mixing and an acetic acid fermentation step of subjecting the liquid mixture obtained in the mixing step to acetic acid fermentation and stopping the acetic acid fermentation with a small amount of alcohol remaining. manufacturing method.