JPH0622742A - Production of new vinegar and the new vinegar - Google Patents

Abstract

PURPOSE:To inexpensively produce a new vinegar having an excellent nutritive value, capable of promoting human health as a raw material for healthy drink, needless to say useful as seasoning, comprising protein cellulose and vitamins. CONSTITUTION:Dried laver or raw seaweed of laver is hydrolyzed with an enzyme, a product obtained by the enzymolysis is subjected to acetic acid fermentation with ethanol and acetic acid bacteria. The vinegar contains protein, cellulose and vitamins as components of laver, has an excellent nutritive value and is inexpensively useful as a raw material for noncaloric healthy drink not to mention as seasoning.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a novel method for producing vinegar and a novel vinegar.

[0002]

BACKGROUND OF THE INVENTION Conventionally, vinegar has been hydrolyzed from rice, sake lees, fruits, etc., and then saccharified by adding rice koji or saccharifying enzyme,
Vinegar is produced by adding yeast to this for alcoholic fermentation, and then adding acetic acid bacteria to perform acetic acid fermentation, and this vinegar contains 3 to 5% by weight of acetic acid. When this vinegar is used as a seasoning or the like, blood acidified by ingestion of fish meat can be kept close to neutral, and it is used in many households because it can improve human health. On the other hand, seaweed has the highest protein content in seaweed, and also contains a large amount of fibrin and vitamin A.
It is eaten as a nutritious food such as dried seaweed and seaweed Tsukudani. In particular, the coast of Ariake Sea in Kyushu is known nationwide as a seaweed production area, and the seaweed production is increasing every year as the aquaculture technology improves.

[0003]

However, the vinegar contains an organic acid and is used as a seasoning having an appropriate sourness and aroma, and some people drink it diluted with water as a healthy drink. However, since it lacks protein, fibrin, and vitamins, it has not been fully effective as a seasoning or a health drink with excellent nutritional value.

The present invention has been made in view of the above conventional problems, and its purpose is to focus on seaweed which contains a large amount of protein fibrin and vitamins and is produced and processed at low cost. By brewing vinegar with
A novel method for producing vinegar which contains protein, fibrin, and vitamins and can be obtained at a low price with excellent nutritional value, and can also enhance human health not only as a seasoning but also as a raw material for healthy drinks. And to provide new vinegar.

[0005]

[Means for Solving the Problems] In order to achieve the above object, the present invention provides a step of enzymatically decomposing dried laver or laver algae, and ethanol and acetic acid bacteria are added to the product obtained by the enzymatic decomposition. And a step of performing acetic acid fermentation, and a novel method for producing vinegar characterized by including the step. Next, the present invention is composed of a novel vinegar obtained by enzymatically decomposing dried seaweed or seaweed protozoa, and adding ethanol and acetic acid bacterium to the product obtained by this enzymatic decomposition to perform acetic acid fermentation.

[0006]

In the novel method for producing vinegar and the novel vinegar of the present invention, first, an enzyme is caused to act on the dried seaweed or nori seaweed to decompose it. Ethanol and acetic acid bacteria are added to the product obtained by this enzymatic decomposition in an appropriate ratio, and vinegar is obtained by acetic acid fermentation for about 1 month. When this is aged for about 2 months, the umami taste is improved, and in addition to acetic acid, it contains a large amount of protein, fibrin, vitamin A and the like, has almost no odor, and has excellent nutritional value. This vinegar serves as a seasoning and also as a raw material for a health drink in addition to the seasoning, so that the overproduced laver can be effectively used at a low cost as a non-calorie and healthy health food.

[0007]

The preferred embodiments of the present invention will be described below. In the novel method for producing vinegar according to the example of the present invention, a step of enzymatically decomposing dried laver or nori seaweed, and acetic acid fermentation by adding ethanol and acetic acid bacteria to the product obtained by this enzymatic decomposition And a process. The characteristic of the present invention is to enzymatically decompose seaweed, to brew vinegar while acetic acid fermentation by adding ethanol and acetic acid bacterium, thereby protein that was hardly contained in conventional vinegar, It becomes vinegar containing fibrin, vitamins, etc., and can enhance health drink-like elements in addition to seasonings. The seaweed is divided into a protein on the outside of its cell membrane, a cell membrane of fibrin on the inside and a cell content mainly composed of polysaccharides, and these components are decomposed by the enzyme. At this time, if the action of proteolytic enzyme (papain) is not sufficient, the product has a strong odor and is not edible, and if the decomposition of fibrin by the fibrinolytic enzyme (cellulase) is insufficient, acetic acid bacteria Will not be able to reproduce sufficiently. Proteolytic enzyme (papain) and fibrinolytic enzyme (cellulase) are effective in general-purpose aqueous solution in the process of producing laver, and are effective if they are about 10% or more of the dried plate laver.

As a specific example, for example, 1 liter of water contains about 25 g of dried seaweed (7 to 8 pieces of dried seaweed), 2.5 g of proteolytic enzyme (papain), and 2.5 g of fibrinolytic enzyme (cellulase). The seaweed components are decomposed while mixing and stirring and heating to 50 to 60 degrees Celsius. Instead of dry seaweed, raw seaweed protozoa that have been washed to remove contaminants may be used.

When the seaweed component is decomposed by the above-mentioned enzyme, undecomposed matter is removed by filtration, and 99.5% of this product is obtained.
% Ethanol 70 cc and acetic acid are further added to adjust the acidity to 2 and PH4. By adjusting the acidity, it is possible to prevent bacteria from propagating in the product. Therefore, when acetic acid bacteria are added and placed in a thermostatic chamber at about 30 degrees Celsius for about one month, the ethanol is oxidized by the acetic acid bacteria and becomes vinegar. When it is aged for about 2 months, the taste improves. At this time, the acidity of acetic acid is 5, and PH is 2.5 to 2.7.

In 1 liter of vinegar thus produced, 7 to 8 g of cellulose and protein (amino acid)
About 7 g is contained, and as this amino acid, alanine, glutamic acid, aspartic acid, taurine and the like are contained in large amounts. It can be effectively used not only as a seasoning as vinegar but also as a raw material for a health drink containing the above-mentioned protein (amino acid), fibrin, vitamin A, etc., and can improve human health. In addition, vinegar having excellent nutritional value can be manufactured at low cost by effectively utilizing dried seaweed or raw seaweed algae whose production cost is low. In this example, the production rate of vinegar is considerably high, and therefore the manufacturing time can be shortened as compared with the conventional case. Further, papain and cellulase in the enzymatic decomposition step may be other proteolytic enzymes and fibrinolytic enzymes, and acetic acid for adjusting the acidity may not be used if the conditions permit.

Next, the novel vinegar according to the embodiment of the present invention is
It is made by enzymatically decomposing dried nori or nori seaweed, and adding ethanol and acetic acid bacteria to the product obtained by this enzymatic decomposition to ferment it by acetic acid. After aging, it is packaged in bottles and sold. To do. Since this new vinegar contains a large amount of protein (amino acid) obtained by enzymatically decomposing nori components, fibrin, and vitamins, it has excellent nutritional value when used as a seasoning. In addition, the novel vinegar may be bottled and packed as a raw material for health drinks in addition to seasonings due to its excellent nutritional value, or may be blended with other beverages to supplement the nutritional value, and it is non-calorie. Therefore, it can be effectively used as a healthy health food.

[0012]

As described above, according to the novel method for producing vinegar according to claim 1, a step of enzymatically decomposing dried laver or algae of Nori seaweed, and a product obtained by this enzymatic decomposition with ethanol. And a step of performing acetic acid fermentation by adding acetic acid bacterium, thereby providing vinegar having excellent nutritional value such as protein, fibrin, and vitamin A, not to mention seasonings. It can be effectively used as a raw material for healthy drinks with excellent nutritional value, and the production cost can be reduced by using dry seaweed and raw seaweed protozoa whose production cost is low.
Next, according to the novel vinegar of claim 2, dried nori or nori seaweed is enzymatically decomposed, and ethanol and acetic acid bacteria are added to the product obtained by the enzymatic decomposition to ferment the acetic acid. As a result, the protein obtained by enzymatically decomposing seaweed components, fibrin and vitamins have a large nutritional value when used as a seasoning because it contains a large amount, and in addition to the seasoning, bottled packaging as a raw material for health drinks, Alternatively, it can be blended with other beverages to supplement the nutritional value, and can be effectively used as a non-calorie and healthy health food.

Claims (2)

[Claims] 1. A novel method comprising the steps of enzymatically decomposing dried laver or seaweed protozoa and acetic acid fermentation by adding ethanol and acetic acid bacteria to the product obtained by the enzymatic decomposition. Vinegar manufacturing method. 2. Dry nori or seaweed protozoa are enzymatically decomposed,
A novel vinegar obtained by adding ethanol and acetic acid bacteria to the product obtained by this enzymatic decomposition and fermenting it by acetic acid.