JPH0622741A - Production of vinegar - Google Patents

Abstract

PURPOSE:To obtain mellow vinegar having neither irritating smell nor acidity requiring no long aging period but a short period by inoculating specific yeast and acetic acid bacteria to a vinegar bed and subjecting to acetic fermentation under an aerobic condition. CONSTITUTION:A vinegar bed is inoculated with 1-20wt.% seed culture solution of yeast (e.g. Schizosaccharomyces pombe IFO 0346, etc.) and 0.5-20wt.% seed culture solution of acetic acid bacteria and subjected to acetic acid fermentation preferably at 0.1-1.0vum, amount of air flow at 25-40 deg.C for 3-5 days under an aerobic culture condition to give the of vinegar.

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, and more particularly to a method for producing vinegar which has a pungent odor and a sour taste and has a rich taste and mellowness.

[0002]

BACKGROUND OF THE INVENTION Various methods are known as methods for producing vinegar. However, with any of the methods, vinegar that has just been fermented has a strong pungent odor and sourness. This was one of the reasons why vinegar was unfavorable and generally not preferred. Therefore, a aging period of 1 to 3 months has been conventionally performed as a process of softening the pungent odor and sourness and providing mellowness to the vinegar, but there is a problem that vinegar production takes too much time.

On the other hand, as a method for shortening the production time of vinegar, Japanese Examined Patent Publication No. 3-60475 discloses that a fermented yeast having strong acetic acid resistance is used in a static fermentation method of brewed vinegar, and this yeast and acetic acid bacteria are used. It discloses a method for producing brewed vinegar, which is used in combination and in which alcoholic fermentation and acetic acid fermentation are performed in parallel in the same system. However, the brewed vinegar obtained by this method has a strong sourness and an irritating odor, has a liquor, and is not satisfactory in terms of flavor such as richness and mellowness.

Accordingly, it is an object of the present invention to provide a method for producing a mild and rich vinegar which requires almost no aging period or a short period of aging so as not to cause a pungent odor or sourness. .

[0005]

The present inventors have completed the present invention as a result of intensive research to solve the above problems. That is, the present invention provides a method for producing vinegar characterized by inoculating vinegar vinegar with acetic acid-resistant yeast and acetic acid bacteria and carrying out acetic acid fermentation under aerobic culture conditions.

In the present invention, the vinegar mash refers to a raw material liquid containing at least alcohol used in the production of vinegar, and in the present invention, any material commonly used for acetic acid fermentation can be used. For example, a liquid obtained by alcoholic fermentation of saccharified rice, malt, etc., a liquid obtained by alcoholic fermentation of fruit juice,
For example, an alcohol-containing liquid such as denatured alcohol may be mixed with water for adjusting alcohol concentration and acidity, other auxiliary materials for adjusting flavor, or a mixture of nutrients for acetic acid bacteria.

In the present invention, yeasts having acetic acid resistance include Schizosaccha pombe.
romyces pombe) IFO 0346, Saccharomycodes ludwigii IFO 0789 and the like can be used. The inoculation amount of this yeast having acetic acid resistance is not particularly limited, but it is preferable to inoculate the seed culture solution in the range of 1 to 20% by weight with respect to the vinegar vinegar. The amount of acetic acid bacteria to be inoculated is not particularly limited, but it is preferable to inoculate the seed culture solution in the range of 0.5 to 20% by weight with respect to the vinegar vinegar.

The acetic acid fermentation in the present invention is carried out under aerobic culture conditions. For aerobically culturing, a method such as aeration stirring fermentation method is used. Airflow is 0.1 ~ 1.0 vvm
Is preferred. Usually, the culture temperature is 25 to 40 ° C., and the period is usually 1 to 7 days, preferably 3 to 5 days. After the acetic acid fermentation, the fermented liquid is centrifuged, and if necessary, operations such as sterilization are performed to obtain vinegar. The vinegar obtained by such a method of the present invention can be mellow vinegar with little irritating odor and sourness even if it is a liquid immediately after fermentation, and thus aging can be omitted.

[0009]

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to these examples. In the examples,% is based on weight unless otherwise specified.

Example 1 Vinegar vinegar having the composition shown in Table 1 was prepared. The resulting vinegar mash has an alcohol concentration of 5.0%, an extract component of 31.4%, and an acid concentration of 0.5%.
Met.

[0011]

[Table 1]

With a 5 liter capacity jar fermenter,
Inoculate 150 ml of Schizosaccharomyces pombe IFO 0346 seed culture solution into the vinegar mash prepared above, and aerate at 1500 ml /
After culturing at 30 ℃ for 1 day, inoculate 150 ml of seed vinegar,
The acetic acid fermentation was further performed for 3 days. The obtained fermentation broth was centrifuged and MF-sterilized to obtain a product. The vinegar had an acidity of 4.65, had a mild odor and sourness alleviated, had a rich taste and refreshing taste, and had a good flavor.

Example 2 150 ml of Schizosaccharomyces pombe IFO 0346 seed culture was inoculated into the same vinegar as in Example 1, and the aeration rate was 1500 ml.
The culture was performed for 3 days at a culture temperature of 30 ° C./min. After completion of the culture, centrifugation was performed to obtain 2700 ml of a yeast fermentation liquid. This fermentation broth was inoculated with 150 ml of seed vinegar and further subjected to acetic acid fermentation for 3 days.
The obtained fermentation broth was centrifuged and MF-sterilized to obtain a product.
This vinegar had an acidity of 4.52, had a mild odor and sourness alleviated, and had a rich and refreshing taste and a good flavor.

Example 3 Vinegar vinegar having the composition shown in Table 2 was prepared. The resulting vinegar mash has an alcohol concentration of 5.0%, an extract component of 8.2%, and an acid concentration of 0.5%.
Met.

[0015]

[Table 2]

With a 5 liter capacity jar fermenter,
Inoculate 150 ml of Schizosaccharomyces pombe IFO 0346 seed culture solution into the vinegar mash prepared above, and aerate at 1500 ml /
After culturing at 30 ℃ for 1 day, inoculate 150 ml of seed vinegar,
The acetic acid fermentation was further performed for 3 days. The obtained fermentation broth was centrifuged and MF-sterilized to obtain a product. This vinegar had an acidity of 4.73, had a mild odor and sourness alleviated, and had a rich and refreshing taste and a good flavor.

Comparative Example 1 In Example 1, vinegar vinegar was not inoculated with the Schizosaccharomyces pombe IFO 0346 seed culture, but only 150 ml of seed vinegar was added to perform acetic acid fermentation. The obtained fermentation broth was centrifuged and MF-sterilized to obtain a product. This vinegar had an acidity of 5.21.

Comparative Example 2 In Example 3, vinegar vinegar was not inoculated with the Schizosaccharomyces pombe IFO 0346 seed culture, but only 150 ml of seed vinegar was added for acetic acid fermentation. The obtained fermentation broth was centrifuged and MF-sterilized to obtain a product. The vinegar had an acidity of 5.13.

Comparative Example 3 Instead of the alcohol-containing raw material solution of vinegared mash used in Example 1, a raw material solution containing no alcohol was used.
0 g was added to prepare a vinegar mash. This vinegar vinegar has 150 ml of Schizosaccharomyces pombe IFO 0346 seed culture,
Inoculate 150 ml of seed vinegar and in a 5 liter Erlenmeyer flask at 30 ℃
The fermentation was allowed to stand for 20 days. The obtained fermentation broth was centrifuged and MF-sterilized to obtain a product. This vinegar had an acidity of 5.15.

Comparative Example 4 A vinegar vinegar was prepared by using 2250 ml of the saccharified rice solution instead of the alcohol-containing raw material liquid of the vinegar mash used in Example 3. 150 ml of seed culture liquid of Schizosaccharomyces pombe IFO 0346 and 150 ml of seed vinegar were inoculated into this vinegar mash, and static fermentation was performed in a 5 liter Erlenmeyer flask at 30 ° C for 20 days. The obtained fermentation broth was centrifuged and MF-sterilized to obtain a product. This vinegar had an acidity of 5.02.

Comparative Example 5 Saccharomyces salmon (Saccharomyces sake), which is a yeast used in ordinary sake fermentation, was used in place of Schizosaccharomyces pombe IFO 0346, using the same vinegar as in Example 1 except that alcohol vinegar was not added. ) Association No. 7 seed culture solution (150 ml) was inoculated, cultured under the same conditions as in Example 1 for 1 day, then inoculated with 15 g of alcohol vinegar and 150 ml of seed vinegar, and further 3
Fermented with acetic acid for a day. The obtained fermentation broth is centrifuged, M
F was disinfected to obtain a product. This vinegar had an acidity of 4.88.

Comparative Example 6 Saccharomyces salmon (Saccharomyces sake) was used in place of Schizosaccharomyces pombe IFO 0346, using the same vinegar as in Example 2 except that alcohol vinegar was not added.
150 ml of the No. 7 seed culture solution was inoculated and cultured under the same conditions as in Example 2 for 3 days. After completion of the culture, centrifugation was performed to obtain 2650 ml of yeast fermentation liquid. 15g of alcoholic vinegar in this fermented liquid,
150 ml of seed vinegar was inoculated and fermented with acetic acid for 3 days.
The obtained fermentation broth was centrifuged and MF-sterilized to obtain a product.
This vinegar had an acidity of 4.71.

Test Example The vinegars produced in Examples 1 to 3 and Comparative Examples 1 to 6 were adjusted to an acidity of 4.6 with distilled water and then subjected to sensory evaluation by 10 taste panelists. For the items of richness, freshness and sensation, the following 1 to 5 grades were evaluated, and the obtained values were shown as the average value. The results are shown in Table 3.

<Evaluation criteria> 1: Weak 2: Moderately weak 3: Normal 4: Moderately strong 5: Strong

[0025]

[Table 3]

[0026]

EFFECTS OF THE INVENTION The vinegar obtained according to the present invention is a vinegar which has no pungent odor caused by acetic acid, suppresses sourness, has a mellow and rich taste, and is fruity and refreshing, and has an excellent flavor. . Further, the aging period which is indispensable in the conventional manufacturing process can be shortened or omitted. Further, the vinegar obtained by the present invention can be used for combined vinegar, dressing, mayonnaise and the like, and any of them can produce a mild taste with less acid odor and sourness.

Claims (1)

[Claims] 1. A method for producing vinegar, which comprises inoculating a vinegar vinegar with an acetic acid-resistant yeast and an acetic acid bacterium and performing acetic acid fermentation under aerobic culture conditions.