JPH078259A - New vinegar - Google Patents

Abstract

PURPOSE:To provide a new vinegar having mellow, plain sour taste and flavor, excellent in preservability and also having physical condition-regulatory functionality. CONSTITUTION:The objective new vinegar can be obtained by conducting both alcoholic fermentation and acetic fermentation using a branched oligosaccharide- contg. saccharide.

Description

Detailed Description of the Invention [Object of the Invention]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel vinegar, and more particularly to vinegar suitable for home use, business use, processing of various foods and the like. That is, the present invention is a vinegar having a mild and mild acidity and flavor, and having the effect of vinegar in addition to a high preservative imparting effect and a physical condition adjusting functionality due to the high content of branched oligosaccharides, in household and commercial use. Starting to use as vinegar, ponzu, sushi vinegar, salad vinegar,
It can be used as processed vinegar such as lacquer vinegar and other vegetable pickles, marine pickles, etc., and can also be used as an auxiliary material for sauces, ketchup, mayonnaise, salad dressing, etc.
In addition, miso, soy sauce, soup, sauce, sauce, compound seasoning, use as seasoning for fermenting seasoning, fermented seasoning, vinegar drinks, sports drinks, healthy drinks, carbonated drinks, dairy drinks, fruit drinks, fermentation Use for beverages, alcoholic beverages, rice, bread, rice crackers, Japanese sweets, Western sweets, frozen desserts, frozen desserts, canned foods,
Bottled, tube-packed, dairy products and processed meat products, processed fish products, delicacies, various pastes, jams, boiled vegetables, prepared foods, prepared foods, various uses for foods such as instant foods, feeds, feeds, Use as pet food etc. for raising livestock, poultry, other bees, silkworms, fish, etc., use as fertilizer, soil conditioner etc., use for growing crops such as fruits, vegetables, flowers, lotion, Use for cosmetics such as lipsticks and lip balms, use for health foods and functional foods, use as a medicated medicine for mouth refreshing agents, mouthwashes, oral medications, etc., toothpaste, hair washes, detergents, bath salts, etc. The present invention relates to a novel vinegar that can be used for various daily necessities, or can be used in various fields such as tobacco.

2. Description of the Related Art Vinegar, which is a traditional basic seasoning, has been manufactured for a long time using rice, which is a staple food, like rice vinegar and lees vinegar. Since the Meiji era, alcoholic vinegar made from alcohol, malt vinegar made from malt as a main ingredient, apple vinegar made from fruit, and grape vinegar have been produced in recent years.
In addition, vinegar is diversified depending on the raw material, but it is basically classified by JAS. That is, vinegar is roughly divided into brewed vinegar and synthetic vinegar, and brewed vinegar includes [grain vinegar (grain vinegar, rice vinegar)], [fruit vinegar (fruit vinegar, apple vinegar, grape vinegar)] and [grain vinegar (fruit vinegar). Other than brewed vinegar)]. The vinegar in the above-mentioned brewed vinegar can be divided into 1 to 3 stages based on the mode of participation of useful microorganisms. The one-stage type is a type in which the contained alcohol is oxidized by acetic acid bacteria and converted into acetic acid, and examples thereof include alcohol vinegar and lees vinegar. In the alcohol vinegar, as a nutrient source for acetic acid bacteria, if necessary, nitrogen-containing substances, inorganic salts and fermentable sugars (glucose,
Fructose etc.) may be added. The two-stage type is a type in which yeast is added to a raw material containing fermentable sugars (glucose, fructose, maltose, sucrose, etc.), alcohol is made, and then acetic acid bacteria are added to change to acetic acid.
Examples include molasses vinegar and fruit vinegar. In the three-stage type, starch, cereals, or potatoes are gelatinized and crushed, mixed with malt or inoculated with koji mold to decompose the starch into glucose and maltose which are fermentable sugars, and yeast is added to give alcohol. It is a type in which an acetic acid bacterium is applied to a filtrate or a distillate, and examples thereof include rice vinegar and malt vinegar. As described above, in vinegar, sugar plays an important role, which gives sweetness and firmness of the vinegar, but vinegar in the prior art is glucose, fructose, maltose,
Since sucrose and other fermentable saccharides are used, the sugar composition in the vinegar component was mainly composed of glucose, fructose, maltose, sucrose and other fermentable saccharides.

The present invention is to produce vinegar using a branched oligosaccharide-containing saccharide which is a non-fermentable saccharide, which is a non-fermentable saccharide unlike the conventional sugar composition of vinegar. The present invention provides a novel vinegar mainly containing branched oligosaccharides such as isomaltose, panose and isomaltotriose.

[Constitution of the invention]

The vinegar according to the present invention is obtained by carrying out alcohol fermentation and acetic acid fermentation using a branched oligosaccharide-containing saccharide. The present invention will be described in more detail below. Branched oligosaccharides, which are also called non-fermentable sugars, have been studied in detail as oligosaccharides present in sake, which is a traditional liquor from ancient Japan. That is, isomaltose (disaccharide having α-1,6 glucoside bond in molecule), panose (trisaccharide having α-1,6 and α-1,4 glucoside bond in molecule), isomaltotriose ( A trisaccharide having an α-1,6 glucoside bond in the molecule) and the like. It is known that these branched oligosaccharides are bifidobacterial factors and have a physical condition regulating function such as low caries. Regarding the method for producing a branched oligosaccharide, JP-A-56-51982 and JP-A-61-
Many methods have been disclosed, such as 124389 and JP-A-63-291588, but there is no particular limitation as the branched oligosaccharide used in the present invention. The basis of these production methods is that an amylase that produces maltose is the main component, and an enzyme having a sugar transfer action is allowed to act on it. That is,
In this reaction, glucose produced by the action of transferase to decompose maltose is transferred to glucose or maltose as an acceptor to produce isomaltose, panose, etc. However, since the reaction solution mainly contains branched oligosaccharides of non-fermentable sugars, glucose and maltose, which are fermentable sugars, are also contained as by-product sugars. In the present invention, the principle of using a branched oligosaccharide-containing saccharide is to ferment glucose or maltose, which is a by-product sugar, as a fermentable saccharide to alcohol fermentation to finally form an acetic acid component, and positively utilize this characteristic to perform non-fermentation. A branched oligosaccharide such as isomaltose, panose or isomaltotriose, which is a sex saccharide, is left as a residual sugar to form a vinegar-sugar composition as a main component. Vinegar obtained by implementing this principle has a mild and mild acidity and flavor, and the effects of vinegar, for example, it helps to recover from fatigue, preventive effects such as arteriosclerosis, promotes burning of nutrients in the body, and energy. In addition to the effects unique to vinegar such as improving the utilization efficiency of vinegar, enhancing appetite for assisting digestion and absorption, and having antiseptic and bactericidal action, further high preservative imparting effect can be obtained by high content of branched oligosaccharides. Furthermore, branched oligosaccharides have a remarkable intestinal flora improving effect by being selectively used by Bifidobacterium, which is a representative of useful bacteria in the intestine, and have a digestive enzyme action as shown in non-fermentability. It is low-calorie because it is difficult to receive, it is not used for the growth of mutans bacteria that is the causative agent of caries, it is low cariogenic, it has serum lipid-improving effects such as cholesterol reduction, and bowel-regulating effects such as constipation-improving effects. It also has a physical condition-regulating function such as that of vinegar, which significantly enhances the value as vinegar. The present invention is the first presentation of vinegar based on a technical idea utilizing such characteristics of non-fermentable sugars. On the other hand, it is easy to add a branched oligosaccharide-containing saccharide to the conventional vinegar after acetic acid fermentation is completed, but in this method, even in the balance of fermentable saccharides and non-fermentable saccharides in the sugar composition, by fermentation, The obtained aroma component and taste component also have a clear difference from the vinegar of the present invention, which is completely different from the principle of the present invention. The principle of vinegar is that mash containing alcohol is converted into vinegar by oxidative fermentation of acetic acid bacteria. When the acetic acid fermentation is roughly classified, there are two methods: stationary fermentation method (surface fermentation method) and deep fermentation method (full-face fermentation method). There are two ways. The static fermentation method is a method in which a raw material liquid containing alcohol is added to seed vinegar (previous fermentation finished liquid) and mixed sufficiently, and the mixture is allowed to stand at a temperature of 25 to 35 ° C for 1 to 3 months to perform acetic acid fermentation. Is. The submerged fermentation method is one in which air is fed into a mixture of a raw material liquid and acetic acid bacteria and vigorously stirred to rapidly perform acetic acid fermentation in the entire liquid. The method of acetic acid fermentation in the present invention is not particularly limited. Moreover, as yeast for alcohol fermentation in the present invention, Saccharo
myces cerevisiae species are mainly used,
In addition, as Acetobacter for acetic acid fermentation, Acetob
acter aceti, Acetobacter p
asturianus, Gluconobacter
Oxydans or the like is used, but the strain may be of any type. The vinegar according to the present invention is mainly applied to a two-stage type, but before alcohol fermentation, it can also be applied to a three-stage type by adding a branched oligosaccharide or by producing a branched oligosaccharide from starch. .

EXAMPLES Examples of the present invention will be described in detail below.
The invention is not limited to such examples. [Example 1] Commercially available branched oligosaccharide-containing saccharide having a concentration of 75% W / W (Gunei Oligo S manufactured by Gunei Chemical Industry Co., Ltd.) was adjusted to 30% W / W with pure water, and 1000 ml was used as a raw material. did. Sake (Saccharomyces)
cerevisiae var. ellipoide
10 ml of expanded culture from a preserved bacterium of us in a sterilizing medium)
And yeast extract 1 g, monopotassium phosphate 0.5 g, and diammonium phosphate 0.5 g are added, and the temperature is 25 to 30 ° C., 1
Alcohol fermentation was performed for 0 days. The alcohol concentration after fermentation was 6.5% V / V. This is a temperature of 65 ℃, 10
After sterilizing the yeast by heating for about 1 minute, alcohol concentration 5.5
% V / V. Next, seed vinegar (Acetobact)
er aceti acetic acid fermentation liquid) (30 ml) was added to adjust the acidity to 1.5%, and then acetic acid fermentation was performed at a temperature of 35 to 40 ° C. for 10 days. Acetic acid concentration after fermentation 5.0% V / W,
The alcohol concentration was 0.3% V / V. This was filtered to remove bacterial cells, and heat-treated (sterilized) at 70 ° C. for 10 minutes to obtain vinegar containing non-fermentable saccharide as a main component. This vinegar is characterized by a mild and light acidity and flavor.
Table 1 shows the acidity, salt-free soluble solids and sugar composition.

[Table 1] Acidity of vinegar, salt-free soluble solids and sugar composition In Table 1, the analysis methods of acidity and salt-free soluble solid content are as follows:
Japanese vinegar standard of vinegar, June 8, 1979, Ministry of Agriculture, Forestry and Fisheries Notification No. 801, Article 5 (measurement method). In addition, as an analyzer for the sugar composition, HPLC (high performance liquid chromatography): Waters 590 type, column SCR101N (Shimadzu) and Shimadzu LC4A type, column Zo
rbax NH ₂ (DuPont) was used, and the solvent used was acetonitrile: water = 70: 30.
Table 2 below shows a comparison between the sugar composition of the branched oligosaccharide-containing saccharide as a raw material and the sugar composition of vinegar per solid content.

[Table 2] Comparison of sugar composition of branched oligosaccharide as raw material and sugar composition of vinegar: per solid content Further, Table 3 below shows the sugar composition of conventional vinegar (reference).

[Table 3] Sugar composition of conventional vinegar (Reference: Hideo Ebine "Quality of Vinegar and Vinegar" Food Science, Vol 63, p54 (19)
1981)) (Unit: g / 100ml) The citations in the above documents are written by Hiroshi Ito, "Vinegar", Japan Brewing Association, vol. 73, p203 (1978), but the explanation of sugars in vinegar is as follows: "Glucose is the main sugar, followed by fructose, followed by sucrose, maltose, ribose, mannose, arabinose, xylose, galactose. , Raffinose, cellobiose, etc. Sugar sugars include glycerol and sorbidol. ” Vinegar containing a branched oligosaccharide such as isomaltose, panose, and isomaltotriose as a sugar component, which is a feature of this example, is not available in the prior art. [Example 2] (Sushi rice) 4 parts of water to 320 g (400 ml) of polished rice
After dipping for 1 hour at a rate of 00 ml, it was cooked like ordinary rice. After the rice was spotted, it was picked up in a sushi tub and served in the middle and high school. The cooked amount was 720 g. This was divided into two sections, A and B, and tested. In the A ward, the combined vinegar from A was applied from the top at a time for 1 to 2 minutes to stir the mashed rice, and mixed while using it. In the B ward, the combined vinegar of B was poured all over at once and mixed in the same manner as in the A ward. The acid content and sugar content of the combined vinegar of A and the combined vinegar of B were the same for comparison. The respective formulations of the combined vinegars of A and B are shown in Table 4 below.

[Table 4] Mixed vinegar mix A of mixed vinegar B vinegar In Table 4, the commercially available alcohol of the combined vinegar of B had an acidity of 5.3% and a salt-free soluble solid content of 0.04%. (Storage test) The texture (hardness at the time of eating) and α when the sushi rice in the A ward and B ward was stored at a temperature of 15 ° C. and a humidity of 75%
The degree of chemical conversion was measured. Table 5 below shows the changes in the texture and the degree of gelatinization of the sushi rice in the A ward and the B ward.

[Table 5] Change in texture and degree of gelatinization of sushi rice (The degree of gelatinization was measured according to the latest cooking science experiment, Gakken Shoin 1989) ◎ Good texture at the start ○ Slightly harder than the texture at the start, but good △ Harder than the texture at the start Poor x considerably harder than the texture at the start, and from the above results, compared to the sushi rice in the B ward using commercially available vinegar that has been used in the past, the vinegar with a high content of branched oligosaccharides according to the present invention is used. It can be seen that the sushi rice of the A ward has a small change in the degree of alpha formation and is less likely to age, and has a better texture than the sushi rice of the B ward, and has a high preservation imparting effect.

INDUSTRIAL APPLICABILITY The present invention is to make vinegar by carrying out alcohol fermentation and acetic acid fermentation using a branched oligosaccharide-containing saccharide which is a non-fermentable saccharide, and the vinegar obtained by the present invention has a sugar composition of conventional vinegar. Unlike the above, it is mainly composed of branched oligosaccharides such as isomaltose, panose, and isomaltotriose which are non-fermentable sugars. The vinegar according to the present invention has a mild and mild acidity and flavor, and in addition to the effect of vinegar, it further has a high storage stability-imparting effect and a physical condition adjusting function due to the high content of branched oligosaccharides,
It is a novel vinegar used in various fields such as household use, commercial use, processing auxiliary materials, seasonings, beverages, various foods, feeds, health foods, functional foods, pharmaceuticals, cosmetics, detergents, tobacco and the like.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hiroshi Nukata 622 Oyagi-cho, Takasaki-shi, Gunma Gunei Chemical Industry Co., Ltd. In Brewery Co., Ltd. (72) Inventor Fujiya Fuji City Ichi Brewery Co., Ltd. 6-7-45 Nobe, East Road, Kamagaya City, Chiba Prefecture

Claims (1)

[Claims] 1. A novel vinegar characterized by being obtained by carrying out alcoholic fermentation and acetic acid fermentation using a branched oligosaccharide-containing saccharide.