JPH06339365A - Raw material composition for preparation of food vinegar and preparation of food vinegar - Google Patents

Abstract

PURPOSE:To provide a raw material composition for producing food vinegar having excellent taste and flavor, free from stimulating smell of acetic acid and having mild and thick taste, suppressed acid taste and refreshing fruity feeling. CONSTITUTION:A food vinegar is prepared by inoculating a food vinegar malt with yeast and acetobacter having acetic acid resistance and carrying out acetic acid fermentation under aerobic cultivation condition. A food vinegar malt containing a fatty acid ethyl ester and a vegetable protein is used as the food vinegar malt of the above process. Aging period indispensable to conventional preparation process can be shortened or eliminated. The obtained food vinegar can be used also as a compounded food vinegar, dressing, mayonnaise, sauce, etc., having mild taste with suppressed acid smell and acid taste.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a raw material composition for producing vinegar and a method for producing vinegar using the same, and more specifically, a raw material composition for obtaining vinegar having less pungent odor and sourness and richness and freshness. And a method for producing vinegar using the same.

[0002]

BACKGROUND OF THE INVENTION Various methods are known as methods for producing vinegar, but vinegar that has just been fermented by any of the methods has a strong pungent odor and a sour taste and is not preferred. , Was one of the reasons why vinegar is not generally liked. Therefore, a aging period of 1 to 3 months has been conventionally performed as a process of softening the pungent odor and sourness to give vinegar a roundness, but there is a problem that vinegar production takes too much time. In addition, as vinegar used for dressing and the like, it is desired that vinegar has a mild acidity and a full-bodied taste, and is fruity and refreshing.

Therefore, an object of the present invention is to provide a vinegar which has no aging odor or a short period of aging, does not feel a pungent odor or acidity, has a rich taste, and is fruity and refreshing. There is.

[0004]

Means for Solving the Problems As a result of earnest research for solving the above problems, the present inventors have found that by using a vinegared vinegar containing a fatty acid ethyl ester and a vegetable protein, there is no aging or a short period of time. The present invention has been completed by discovering that aging can provide a vinegar that is mellow and has a rich taste that does not give rise to a more pungent odor and sourness, and that is fruity and refreshing.

That is, the present invention provides a raw material composition for vinegar production, which is used when vinegar vinegar is inoculated with yeast and acetic acid bacteria having acetic acid resistance, and acetic acid fermentation is performed under aerobic culture conditions to produce vinegar. A raw material composition for producing vinegar, comprising a vinegar mash containing a fatty acid ethyl ester and a vegetable protein. Further, the present invention, vinegar vinegar, inoculated with yeast and acetic acid bacteria having acetic acid resistance, in producing vinegar by acetic acid fermentation under aerobic culture conditions, vinegar vinegar containing fatty acid ethyl ester and vegetable protein. The present invention provides a method for producing vinegar characterized by being used.

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, the vinegared vinegar as described above contains fatty acid ethyl ester and vegetable protein. Fatty acid ethyl ester and vegetable protein may be added as they are, or natural raw materials containing fatty acid ethyl ester, such as squeezed lees (manufactured by Miyasaka Brewing Co., Ltd.) obtained during the production of Ginjo sake, and vegetable protein may be added. A natural raw material such as Soya flower FT (manufactured by Nisshin Oil Co., Ltd.) may be added. In the present invention, it is particularly preferable to use a natural raw material containing a fatty acid ethyl ester and a natural raw material containing a vegetable protein.

The fatty acid ethyl ester used in the present invention is preferably one having 12 to 20 carbon atoms in the fatty acid constituting the fatty acid ethyl ester, of which palmitic acid ethyl ester is particularly preferable. These fatty acid ethyl esters can be used alone or in combination of two or more. The amount added is 1 with respect to the vinegar mash.
~ 1000ppm range is preferred, more preferably 5-100
ppm. If the added amount is less than 1 ppm, the effect is not sufficiently exhibited, and if the added amount is more than 1000 ppm, the fatty acid ethyl ester may have an odor or taste, which is not preferable.

The plant protein used in the present invention includes:
Soybean protein, corn protein, wheat protein and the like can be mentioned, and the addition amount thereof is preferably in the range of 0.1 to 2.0% by weight, more preferably 0.2 to 1.0% by weight, based on the vinegar mash.
Is. If the added amount is less than 0.1% by weight, the effect is not sufficiently exhibited, and if the added amount is more than 2.0% by weight, the odor and taste derived from the raw materials are generated, and a habit is felt, which is not preferable.

In the present invention, the 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.

[0012]

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited thereto. In the examples,% is based on weight unless otherwise specified. The acidity was determined by titration with a 0.1 N sodium hydroxide aqueous solution and converted to acetic acid concentration from the titrated value.

Example 1 Squeezed lees (manufactured by Miyasaka Brewing Co., Ltd.) obtained during ginjo sake production as a natural raw material containing fatty acid ethyl ester and having a composition shown in Table 1 and soya as a natural raw material containing vegetable protein A vinegar mash containing Flower FT (manufactured by Nisshin Oil Co., Ltd.) was prepared. The resulting vinegar mash has an alcohol concentration of 5.0
%, The extract component was 33.7%, and the acid concentration was 0.5%. The fatty acid ethyl ester in the vinegar mash was palmitic acid ethyl ester, and its concentration was 7.3 ppm. The plant protein was soybean protein, and its concentration was 0.26% by weight.

[0014]

[Table 1]

Using a jar fermenter with a capacity of 5 liters, add the vinegar mash prepared above to
Pombe IFO 0346 Seed culture (150 ml) was inoculated and aerated
150 ml of seed vinegar after culturing at 1500 ml / min and culture temperature of 30 ℃ for 1 day
Was inoculated, and 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 5.13%.

Comparative Example 1 Acetic acid fermentation was carried out in the same manner as in Example 1 except that the soybean flower FT (manufactured by Nisshin Oil Co., Ltd.), which is a natural raw material containing vegetable protein, was removed from the vinegar mash of Example 1. I went. The obtained fermentation broth was centrifuged and MF removed to obtain a product. This vinegar had an acidity of 4.85%.

Comparative Example 2 Vinegar vinegar having the composition shown in Table 2 was prepared. The resulting vinegar mash had an alcohol concentration of 5.0%, an extract content of 8.4%, and an acid concentration of 0.5%.

[0018]

[Table 2]

A jar fermenter having a capacity of 5 liters was used to inoculate 150 ml of the Schizosaccharomyces pombe IFO 0346 seed culture solution into the vinegar mash having the above composition, and the aeration rate was 1500 m.
After culturing at 1 / min and a culturing temperature of 30 ° C. for 1 day, 150 ml of seed vinegar was inoculated 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 has an acidity of 4.
It was 92%.

Test Example The vinegar produced in Example 1 and Comparative Examples 1 and 2 was subjected to sensory evaluation by a taste panel of 20 people after adjusting the acidity to 4.6% with distilled water. For the sensory evaluation, the items of richness, freshness and sensation were evaluated on a scale of 1 to 5 according to the following criteria, and the obtained results were averaged. <Evaluation criteria> 1: Weak 2: Moderately weak 3: Normal 4: Moderately strong 5: Strong The results are shown in Table 3.

[0021]

[Table 3]

As is clear from Table 3, the vinegar of the present invention obtained in Example 1 had a pungent odor and sourness alleviated, and had a rich taste and refreshing taste, and was fruity and had a good flavor. .

[0023]

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, sauces and the like, and all of them can produce a mild taste with less acid odor and sourness.

Claims (3)

[Claims] 1. A raw material composition for producing vinegar, which is used when inoculating vinegar vinegar with acetic acid-resistant yeast and acetic acid bacteria, and performing acetic acid fermentation under aerobic culture conditions to produce vinegar, A raw material composition for vinegar production, comprising a vinegar mash containing a fatty acid ethyl ester and a vegetable protein. 2. The raw material composition for producing vinegar according to claim 1, wherein the vinegar vinegar contains a natural raw material containing a fatty acid ethyl ester and a natural raw material containing a vegetable protein. 3. A vinegar vinegar containing a fatty acid ethyl ester and a vegetable protein is used when inoculating vinegar vinegar with acetic acid-resistant yeast and acetic acid bacteria and performing acetic acid fermentation under aerobic culture conditions to produce vinegar. A method for producing vinegar characterized by being used.