JPS58884A - Preparation of adlay vinegar - Google Patents

Abstract

PURPOSE:To prepare adlay vinegar having excellent taste and flavor and valuable as an alkaline food or a health food, by using unhulled adlay as a raw material. CONSTITUTION:Unhulled adlay preferably obtained by drying or roasting sprouted adlay is used as a raw material. The objective adlay vinegar is prepared by the conventional process comprising the liquefaction, saccharification, alcoholic fermentation and acetic acid fermentation, or comprising the liquefaction, saccharification, addition of alcohol, and acetic acid fermentation.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing pearl barley vinegar having excellent flavor using pearl barley as a raw material. Specifically, the present invention relates to a method for producing pearl barley vinegar having an excellent flavor by using shelled pearl barley as a raw material and undergoing a process of germination, drying, or roasting. It is something.

Coix barley, which has long been known as a medicine for warts, is an annual plant belonging to the Poaceae family, and the one that is threshed and polished for food and medicinal purposes is also listed in the Japanese Pharmacopoeia Law as Yokini-no (Aoashi-ni). It has nourishing medicinal properties. It has diuretic, antitumor, beauty, antipyretic, analgesic, etc.

Foods that can be used include pearl barley biscuits, pearl barley udon, pearl barley soba, and pearl barley as raw materials to take advantage of its effects, as well as mixed miso, shochu, and pearl barley.
It is often used in rice cakes, sake, tea, pressure oil, etc.

Traditionally, when trying to use Tomgi as a raw material for vinegar,...
・There are many factors that can prevent practical use, such as the high cost of tomato, the difficulty in obtaining it in large quantities as a raw material, the hard shell making it difficult to thresh and mill, and the unique odor making it unpalatable. There were difficult factors. Therefore, it was never used as a raw material for food, especially vinegar.

Methods for producing foods made from pearl barley include lactic acid fermented foods and beverages and their manufacturing methods (4! Kaisho J2-22662), pearl barley pressure oil and its various methods, and koji (Japanese Patent Kokai Show Sj-ta Otsu No. 07);
Method for producing pearl barley tea (Special Publication No. 410-12391),
How to make pigeon barley natto (Special publication Shoj, t (& , r Otsuza))
There are methods for producing alpha-gelatinized granular pearl barley, such as gelatinization for the purpose of removing raw grains in the raw material processing method for pearl barley (Japanese Patent Application Laid-open No. 33-1972/7-7 Otsu No. 3), !;-/3974g).

However, none of them have disclosed the method for producing pearl barley vinegar.

According to an old Chinese medicine book, Chimin Toshio, drinking a small amount of a combination of vinegar and powdered yokuinin every day is good for angina pectoris.
Shokuhin Kogyo, early April issue No. 3, page 3.

79g7). Therefore, the present inventors discovered adlay formic acid, which has the health benefits of Yokuinin and excellent flavor as a seasoning, as well as the benefits of vinegar, which has excellent physiological effects such as increasing appetite, promoting digestion and absorption, and promoting secretion of gastric juices. As a result of intensive research on the production method, we discovered that delicious tommic acid can be produced. Particularly, if pearl barley with shells is used in the production process of pearl formic acid, delicious pearl formic acid can be produced. They have also discovered that by germinating and drying the shelled adlay or roasting the shelled adlay, it is possible to produce delicious adlay formic acid with even better flavor.

The present invention will be explained in detail below.

Coix used in the present invention belongs to the subfamily Millet of the Poaceae family, the Maize family (Maydeaθ), and the genus Coix (Co1x), and although there are many varieties, the representative scientific name is coix laChrymajObi Lin.
ne var, ma-yuen 5 tapt (
Gramineae), which is called Colay (Oa), and in particular, the seeds of this plant are generally called Coix (Coix). The coix seed used in the present invention refers to this seed, but unthreshed coix seed is called "shelled coix seed", and the one that has been threshed, polished, and processed for food or medicine is called "Yokuinin" (coix seed). )”.

As the shelled adlay used in the present invention, commercially available shelled adlay is sufficient.

The method for producing vinegar used in the present invention includes, for example, a method for obtaining turbid vinegar using wheat as a raw material (Tokukosho!/-
2 Otsu! It can be produced according to the method disclosed in Japanese Patent Publication No. 27,677), that is, the method in which wheat as a raw material is replaced with shelled adlay or coix seed. Therefore, pearl formic acid is produced from shelled adlays or coix croakers, which are the raw materials for tomic acid, through the liquefaction, saccharification, alcohol fermentation, and acetic acid fermentation processes in the vinegar production process described above, but without going through the alcohol fermentation process. It is also possible to produce tommic acid by adding alcohol to the moromi that has gone through the liquefaction and saccharification process, followed by acetic acid fermentation. Describe the method for producing coix formic acid.
Grind the powder to 0.00 mesh, add warm water, or heat it with water to about 60'C, then add an appropriate amount of a commercially available liquefaction enzyme to liquefy. The liquefaction temperature at this time is preferably the optimum temperature of a commercially available liquefaction enzyme. liquefied about /20'c, //
After steaming at atmospheric pressure for 30 minutes and gelatinization, the mixture is allowed to cool to room temperature (approximately 25°C) for saccharification. Saccharification is preferably carried out using a commercially available saccharifying enzyme, adding an appropriate amount, and performing saccharification at the optimum temperature of the saccharifying enzyme. Instead of using commercially available enzymes for this liquefaction and saccharification process, it is also possible to perform the liquefaction and saccharification process using rice koji or fu koji, or by inoculating koji mold on shelled omelette or yokuinin. The liquefaction and saccharification process can be carried out by preparing shelled omelette koji or Yokuinin koji. Comparing the amino acid content of koji-no-tomformic acid, which is saccharified with koji made from shelled adlay koji or Yokuinin koji, and enzyme-saccharified tomformic acid, which is liquefied and saccharified using a commercially available enzyme agent, koji-no-tomformic acid is saccharified with koji using shelled adlay koji or Yokuinin koji. Since this is higher, it is more suitable to produce koji-tomformic acid. Next, bar/yeast is added to the saccharified moromi to perform alcoholic fermentation. The temperature for alcohol fermentation is approximately 2! ;'C for 3 days or 3 days. After alcohol fermentation, the alcohol-fermented mash is pressed and filtered to produce alcohol-containing Tomugi sake. To this alcohol-containing Hatomuki sake, add vinegar and water with an acetic acid acidity of j% and carry out acetic acid fermentation at about 30℃ for about 2 weeks to obtain an acetic acid fermented liquid with an acetic acid acidity of about 2 g, which is filtered and sterilized. I made two tablespoons of vinegar using tom foric acid (with shells) and made from tom foric acid, and made vinegar from cucumber and seaweed, and compared it with commercially available grain vinegar.

As shown in above 2, it can be seen that there is a significant difference in the sensory evaluation of coix formic acid made from shelled coix of the present invention compared to commercially available grain vinegar in the sensory evaluation using vinegar. Alternatively, using Yokui = 7wo NII +, in the same weight and same process, create pigeon formic acid made from the shelled adlay of the present invention and pigeon oxide made from Coix ninin as a raw material, and evaluate the taste and sensory evaluation! - Comprehensive evaluation of taste and aroma.

There is a significant difference in the risk rate S. The results show that coix formic acid made from shelled coix is preferable to coix's formic acid made from Yokuinin.10 Coix formic acid made from shelled coix has a strong aroma;
It is a good-tasting pigeon formate with a mild fruity odor and a sweet aroma.

In addition, coix formic acid made from shelled coix and coix/
We analyzed and compared the alkali metal and earth metal contents of calcium, potassium, and magnesium in the inorganic matter of hatommate acid prepared from

The analysis method is ``atomic absorption spectrometry'' co-authored by Kazuo Yasuda and Takahiko Hase, published by Kodansha Sun Entific.

As a result, it can be seen that the content of calcium, magnesium, and potassium is higher in pigeon formic acid made from shelled adlay as a raw material than in pigeon formic acid made from pigeon peas as a raw material. Coix formic acid prepared using shelled Coix barley as a raw material is superior to Coix formic acid prepared from Coix coix in terms of aroma and taste, and it is possible to obtain Coix formic acid which is rich in mineral content.

Furthermore, we have found that delicious adlay formic acid can be obtained by using shelled adlays and by germinating and drying them before the saccharification step, or by roasting the shelled adlays.

By going through germination, drying, or roasting processes, it is possible to produce fragrant and delicious pigeon formic acid with a high mineral content.

When the shelled adlays are germinated and dried, the period of soaking the shelled adlays in water is only two days, and the water absorption rate of the 78th eye is 37.3T, and the 26th eye is 4I! 7. The water absorption rate was sufficient for germination of shelled adlays. Germination occurs about a week after soaking and draining.

The optimum temperature for the germination pot was 20°C.

At 75°C, germination was slow, and at 25'C mold appeared on the shelled adlays. Next, the germinated coix with shells is dried to facilitate crushing and to remove the grassy odor characteristic of germinated coix with shells. Germinated pearl barley with shells is dried under conditions that do not deactivate the enzymes inside. It is preferable to avoid rapid heating and high temperature, and to increase the temperature in steps, for example.

As an example, it is good to set the temperature at ao'c for 7 hours, then at 3;

Dry germinated pearl barley with husks is crushed, water is added and alcoholic fermentation is performed, and pigtail formic acid is obtained according to the following method for producing tomic acid. The germinated pigeon formic acid of the present invention obtained in this manner, and the germinated and undried pigtail formic acid obtained by crushing shelled wheat seeds, saccharifying them with a commercially available liquefaction and saccharifying enzyme, and alcohol fermentation and acetic acid fermentation. The alkali metal and earth metal contents of calcium, potassium, and magnesium in inorganic substances were analyzed and compared. With shells...The same amount of tomato was used. The analysis method was based on atomic absorption spectrometry, co-authored by Kazuo Yasuda and Takahiko Hase, published by Kodansha Suie/Tiffy.

It is clear that the germinated and dried tomformic acid has a higher content of calcium, magnesium, and potassium than the ungerminated and undried tomformic acid. Through the germination and drying process, it is possible to produce no-tomformic acid with a high content of alkali metals and alkaline earth metals, and it is assumed that the effective components of no-tomgi are sufficiently transferred to no-tomformic acid.
As an alkaline food, it is possible to produce no-tomformic acid, which is highly effective as a health food. It also has an excellent flavor of tomic acid, which gives off a fruit-like aroma upon germination. Another advantage of germination and drying is that commercially available enzymes used in the liquefaction and saccharification processes can be reduced. It was only by germination and drying that it was possible to produce no-tomformic acid, which has such excellent characteristics.

Shelled: When the tomato is roasted, it is added before the saccharification process to give it a roasted aroma, and it has a high inorganic content and is highly effective. The roasting equipment is not limited to any special roasting equipment as long as it is capable of roasting shelled oats and tomato.

In order to select roasting conditions, we conducted experiments on roasting temperature and roasting time.

Coix barley with shell! ;00y was placed in a 21-volume beaker and roasted in an electric oven for 2 hours at each roasting temperature.As a result, a suitable roasting temperature for shelled adlays was 750°C.

Next, an experiment was conducted to determine the roasting time at a roasting temperature of /30r. .

30Of pearl barley with shell was placed in a 21 capacity beaker and roasted using an electric order for each roasting time of 30'c.

As a result, it was found that the roasting time for the shelled adlay was suitable for 2 to 3 hours. Therefore, the roasting conditions for pearl barley with shells are 7
The preferred time is 30°C for 1 to 3 hours.

With shells...Tomgi is crushed without being roasted at all, liquefied with commercially available enzymes, saccharified, and then subjected to alcohol fermentation and acetic acid fermentation.
・Tomformic acid with shells: The calcium, potassium, and magnesium contents of pigeon formate obtained by roasting and pulverizing Tomgi and following the same process were compared. The same amount of shelled adlay was used.

It is clear that the amount of calcium, magnesium, and potassium contained in the roasted pigeonformate is higher than that of the non-roasted pigeonformate. Through the roasting process, it is possible to produce pigeon formic acid with a high content of alkali metals and alkaline earth metals, and it is assumed that the effective components of pigeon peas are sufficiently transferred to piglet formic acid, making it useful as an alkaline food and a health food. It is possible to produce hatommate acid with high

In addition, it is an excellent admixture that has a roasted aroma when roasted. It was only possible to produce it by roasting pigeon formic acid, which has such excellent characteristics.

Examples of the present invention will be shown below, but the present invention is not limited thereto.

Example 1 Coix grains with shells are crushed from go to 100 menonyu using a small crusher.

This crushed pearl barley with shell/, 3. Pour tO9 into a 54 capacity beaker, add 0'c of warm water to make 41g, add commercially available liquefaction enzyme, and add 70cm of tO9 while stirring with a Chemister Sea.
Hold at ℃ for 30 minutes. This was transferred to a Sl Erlenmeyer flask and steamed in a pressure cooker at 720°C and /, /atmosphere for 30 minutes. 23 Cool the moromi with c i and add a commercially available saccharifying enzyme to saccharify it. Next, add baker's yeast and 2! ;'c for 3
Alcoholic fermentation takes place for a day or two.

Make an alcohol-containing mash with an alcohol content of about 72 volumes, press it, and pass it through 05 to obtain No Tomugi sake. Add Yu-no-tane vinegar 311 and water 2e to bring the total volume to z51, heat, and perform acetic acid fermentation at 30°C. The alcohol content at the time of preparation for acetic acid fermentation is about 1.5 g by volume and the acetic acid acidity is about 2 g. After about two weeks of acetic acid removal fermentation, the acetic acid acidity was 5. The acetic acid fermentation finished liquid Z211 of the cutworm is obtained.

This was filtered and sterilized to obtain pearl barley vinegar.

Example 2 Yokuini/970V made by threshing and polishing pearl barley with shell/
Soak in water at night to adjust the water absorption rate to θj%. Next, the soaked Yokuinin is steamed for 30 minutes at 720°C and X/atmosphere, and after steaming, it is left at room temperature and cooled to about aO. Commercially available koji mold is inoculated and Yokuini 7 koji is made using a koji making machine at 30'C according to the usual method. Add water and baker's yeast to this Yokuinin koji to make a total volume of 3,311. Alcoholic fermentation was carried out for 2 nights and 3 days, and after pressing and filtration, 22 g of Yokuinin sake with an alcohol content of about 72 volumes was obtained. Yokuinin sake 2.21 and acetic acidity S% seed vinegar λ71 and water/, 74
The total amount was made into Otsu and Otsu l, heated to 30'C, and acetic acid fermentation was carried out in a 101 volume container. After about two weeks, an acetic acid fermentation solution with an acetic acid acidity of s and 41% was obtained, which was filtered and sterilized to obtain Yokuini/I. Tomugi Vinegar Otsu 31.

Example 3 Soak the 3309 oats with shells in water for 2 days, and after draining, leave to germinate for 20 minutes. After germination is complete, go from go 'c to go 'c in 2 days. Germinate by raising the temperature in stages as '' and drying so as not to deactivate the enzymes in the tomato.
4A water and baker's yeast are added to this crushed germinated tomato to obtain pulverized germinated tomato, and alcoholic fermentation is carried out. 7.21 g of formic acid was obtained.

Example 4 Coix barley with shell/, 3! ;Of electric off/te/5OC
Roast for 3 hours, and after roasting, grind to 700 m/s. to obtain a fine powdered tomgi with roasted shells.

This was followed by the subsequent steps of pulverized shelled tomato in Example 1 to obtain tomic acid 7.21, which was subjected to a roasting process from shelled tomato.

Claims (3)

[Claims] (1) A method for producing pearl barley vinegar, which is characterized in that vinegar is obtained using shelled pearl barley as a raw material. (2) The method according to claim 1, which comprises germinating and drying the shelled adlay. (3) The method according to claim 1, which comprises roasting the shelled adlay.