JPH06133756A - Production of onion vinegar - Google Patents

Abstract

PURPOSE:To provide the method for producing the onion vinegar holding the original seasoning effect of a conventional vinegar and simultaneously being eliminated its acetic acid smell. CONSTITUTION:Onion is subjected to an alcohol fermentation to produce an onion crude fermented product containing functional substances such as allyl sulfide including propyl mercaptan contained in the onion, and the onion crude fermented product is aged at 5-10 deg.C for 2-4 weeks and subsequently fermented by a stationary acetic acid fermentation method. The acetic acid smell and unpleasant smell of a conventional vinegar can be reduced, and a vinegar having a mild smell can be produced.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing vinegar having no unpleasant odor, which is mainly acetic acid odor, using the components contained in onion.

[0002]

BACKGROUND OF THE INVENTION Vinegar is an acidic seasoning which has a refreshing acidity and has a sterilizing or antiseptic effect by acid. In addition, seafood brings about protein denaturation due to its acid, has the effect of squeezing seafood, and also has the effect of suppressing fishy odor and making the colors of vegetables and the like beautiful. But in the physical effect,
By the action of acid, change the physical properties (techcher) of food,
It also has the power to improve the quality of food.

For such vinegar, vinegar as bitter liquor (Karasasuke) and lactic acid contained in sour milk have been widely used since ancient times, but from the beginning of this century, alcohol was subjected to acetic acid fermentation with acetic acid bacteria. The spread of vinegar has grown, especially alcohol vinegar has flourished since the end of World War II.

Generally, as a method for brewing such vinegar,
In order to accelerate the fermentation of the raw material mash, there are a total fermentation method in which the raw material mash in a fermentation tub (tank) is operated by forced aeration and stirring, and a static fermentation method in which the raw material mash is left to stand and acetic acid fermented.

The forced air agitation method is widely used as a large-scale brewing technique for vinegar because it can significantly shorten the fermentation period and allows continuous fermentation in a large tank. on the other hand,
The stationary fermentation method has been established as a vinegar brewing technology since ancient times, and it took a long time to complete the fermentation, so it had a tendency to decline for a while. Its goodness has been reviewed.

Further, the vinegar mash used in the production of such vinegar can have different qualities depending on its raw material. Conventionally, the raw material of this vinegar vinegar is grains such as rice, wheat, sake lees, and other grapes. , Fruits such as apples are used.

[0007]

As described above, various flavored vinegars have been developed according to the type of vinegar raw material,
Further, since vinegar has additional effects such as a fatigue recovery effect and a salt reduction effect, the demand for vinegar has been particularly increasing recently.

However, all of the conventional vinegar has a strong acetic acid odor peculiar to vinegar, and this is the biggest hindrance factor to the spread of vinegar.

As measures against this, various attempts have been made to remove the causative substance by, for example, heat treatment or chemical treatment, but there have been no successful examples such as a decrease in the concentration of the organic acid which is the main component of vinegar. The problem to be solved in the present invention is to obtain a method for producing vinegar in which the acetic acid odor is eliminated while maintaining the original seasoning effect of vinegar.

[0010]

Means for Solving the Problems The present inventor has found that onions have the effect as a result of intensive studies on various materials as raw materials for vinegar in order to eliminate acetic acid odor in vinegar. Has been completed.

That is, the vinegar of the present invention solves the above-mentioned problems by using onion mash, which is obtained by alcohol-fermenting an onion, as a main raw material, and the propyl mercaptan existing in the onion is obtained by alcohol-fermenting the onion. It can be produced by obtaining an onion mash, which is a raw material for vinegar impregnated with a functional substance such as allyl sulfide, and brewing this with a static acetic acid fermentation method.

Here, in order to increase the sugar content of the raw material, the sliced onion is soaked in a sugar solution (glucose, fructose, sucrose) having a sugar concentration of B × 8 to 10 degrees at a temperature of 5 to 10 ° C. for about 24 hours, and then this. Onion soup obtained by pressing can be used.
Here, the temperature of the sugar solution is set to 5 to 10 ° C mainly for the purpose of preventing spoilage.

The yeast used is wine yeast, saccharomyces cerevisiae.
It is preferable to use e especially from the viewpoint of alcohol fermentation of onion mash. 10m of this for 1000ml of onion soup
l Use.

Further, the obtained onion mash is 2 to 5 at 10 ° C.
After aging for 4 weeks, the acetic acid fermentation of the onion mash can be further promoted by brewing it by the static acetic acid fermentation method.

[0015]

[Function] The theoretical elucidation of how onions suppress unpleasant odors such as acetic acid must be awaited for future research. It is presumed that the substance can hide the acetic acid odor by the substance brewed during the alcohol fermentation of the onion soup, thereby suppressing the acetic acid odor peculiar to vinegar.

[0016]

[Examples] Test Example 1 1500 g of onions were sold with a commercially available vegetable cutter for about 0.5-
It was sliced to 0.8 cm, and this was immersed in a glucose solution of Bx9.7 degrees at a temperature of 5 ° C for 24 hours. Then squeeze 3
50 ml of pressed juice was obtained. Then, this pressed juice 350m
3.5 ml of wine yeast was added per 1 and alcohol fermentation was carried out at 15 ° C for 7 days. As a result, an onion mash having an alcohol concentration of 6.7 v / v% was obtained. This onion liquid was placed at 8 ° C. for 3 weeks, 150 ml of seed vinegar was added thereto, and acetic acid fermentation was performed by a static fermentation method. Further, after the completion of the acetic acid fermentation, the product was aged at a temperature of 5 to 10 ° C. for 10 days, filtered and sterilized and bottled to produce a product.

Using the produced vinegar and various types of vinegar produced by the conventional production method, 10 expert panelists evaluated the aroma of the onion vinegar. The results are shown in Table 1. The numbers indicate the number of persons judged.

[0018]

[Table 1] As is clear from the results in Table 1, the onion vinegar obtained from the onion radish of the present invention has no acetic acid odor or unpleasant odor like conventional vinegar, and also includes propylmercaptan contained in the onion. It was found that the vinegar has a mild scent due to the action of functional substances such as allyl sulfide.

Furthermore, since the vinegar obtained according to the present invention has neither acetic acid odor nor unpleasant odor, it does not inhibit the scent of the raw material itself, and is expected to expand the range of use in cooking. In particular, since it has a flavor not found in conventional sauces and sauces, it is possible to enter a completely new field such as meat dishes, Chinese dishes or Korean dishes.

[0020]

As described above in detail, the vinegar of the present invention is
By using the onion as the raw material, the acetic acid odor and the unpleasant odor that are present in conventional vinegar can be suppressed, and vinegar with a mild scent can be produced.

Claims (2)

[Claims] 1. An onion fermented from an onion, which is a raw material for vinegar impregnated with a functional substance such as allyl sulfide starting with propylmercaptan present in the onion, is obtained by a static acetic acid fermentation method. Method for producing onion vinegar to be brewed. 2. Onion mash obtained by alcoholic fermentation is 5
The method for producing onion vinegar according to claim 1, wherein after aging at a temperature of -10 ° C for 2 to 4 weeks, this is brewed by a static acetic acid fermentation method.