JPS6031469B2 - Method for producing vinegar using grains as raw materials - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing vinegar using grains as a raw material, and particularly to a method for producing vinegar with excellent flavor using grains as a raw material.

That is, in the present invention, glutamic acid-producing bacteria are inoculated into a liquid column prepared by adding a nitrogen source and, if necessary, an inorganic salt, a collecting element, etc. to a saccharified solution of grains, and the resulting glutamic acid-containing culture solution is inoculated with sugar. Add alcohol-fermenting yeast and perform alcoholic fermentation, or add alcohol to the above glutamic acid-containing culture solution to obtain an alcohol and glutamic acid-containing solution, and add seed vinegar and as necessary to this. alcohol, nutritional substances,
A method for producing vinegar using grains as a raw material, which is characterized by adding water etc. to perform acetic acid fermentation.The purpose of this method is to produce vinegar with stable quality and high flavor using grains as a raw material. It is about providing.

Conventionally, in the preparation of a stock solution in the production of vinegar using grains as raw materials, for example, alcohol-containing liquid obtained by alcohol fermentation of a saccharified liquid of grains such as rice or barley, or by adding alcohol to a saccharified liquid of grains, has been used. Liquid, seed vinegar, and if necessary alcohol, nutritional substances, water, etc. are used.

The alcohol-containing liquid obtained from these grains serves as a raw material that not only provides nutrients to acetic acid bacteria but also produces flavor components specific to vinegar. However, in order to obtain vinegar with sufficient flavor, a considerable amount of raw material grains is required, and when a large amount of raw material grains are used, the vinegar is affected by various minerals, lipids, key degradable carbohydrates, proteins, etc. derived from the raw materials. Because the quality of vinegar becomes extremely unstable, it is generally necessary to limit the amount of grains used such as rice and wheat to a certain level, and the current situation is that vinegar with sufficient flavor cannot be obtained. . In view of these circumstances, the present inventors conducted various studies on a method for producing vinegar with stable quality and excellent flavor using grains as raw materials. Glutamate-producing bacteria are inoculated into a liquid medium containing inorganic salts, nutrient elements, etc.
By adding or not adding sugar to the glutamic acid-containing culture solution obtained by culturing, by adding alcohol-fermenting yeast and carrying out alcohol fermentation, or by adding alcohol to the above-mentioned glutamic acid-containing culture solution. When a glutamic acid-containing liquid is obtained, and vinegar seeds and, if necessary, alcohol, nutrients, water, etc. are added to this and acetic acid fermentation is performed to produce a food drink, the components of the glutamic acid-containing culture liquid are produced during the acetic acid fermentation. It has been discovered that when mixed with acetic acid and other components, vinegar of stable quality and excellent flavor can be obtained.

The present invention was completed based on this discovery. The present invention will be specifically explained below.

Specific examples of grains used in the present invention include rice, barley, etc., which are usually used to produce vinegar, and rice flour, wheat flour, etc. prepared from these grains can also be used.

Saccharification of grains can be carried out according to a conventional method, for example, after subjecting the grains to a denaturation treatment such as steaming, saccharification may be carried out by adding a crude or sucrose amylase agent and, if necessary, a protease agent. Alternatively, a saccharified liquid may be produced by making koji from the denatured grain itself using amylase-producing bacteria such as Aspergillus yellow and adding water to the resulting koji to perform saccharification.

This saccharified solution of grains is prepared by adjusting the amount of growth regulating substances contained in the saccharified solution by appropriate means such as heat treatment or adsorption treatment if necessary depending on the type of raw grain and the type of glutamic acid producing bacteria used. The concentration of the source is adjusted to about 1 to 20% in terms of glucose.

Inorganic and organic nitrogen sources such as ammonium sulfate, ammonium acetate, urea, veptone, meat extract, yeast extract, and corn steep liquor can be used as appropriate as the nitrogen source to be added to the saccharified grain solution. When used as a nitrogen source, the anionic residue after ammonia consumption does not affect the quality of vinegar, which is most suitable.

It is appropriate that the concentration of the nitrogen source is 0.01 to 3% (in terms of nitrogen). In addition, inorganic salts and trace elements may or may not be added, but examples of inorganic salts such as magnesium sulfate and dipotassium phosphate are preferably used, and examples of essential elements such as biotin and vitamin B are preferably used. . As the glutamic acid-producing bacteria used in the present invention, any strain that is normally used for glutamic acid fermentation can be used regardless of the genus or species of the bacteria. For example, Brevibacterium lactofarmentum ATC
CI3655, Micrococcus glutamicus ATCC
I3032, Corynebacterium glutamicum ATC
C21543 and the like are preferably used. Glutamic acid producing bacteria are cultured at a culture temperature of 27-37°C and a pH of 6.5-9.
．． It is usually carried out for 24 to 8 field hours by Shinkaku or aerated ocean culture.

The culture solution after culturing glutamic acid-producing bacteria in this way can be used as is, but it can be
For example, a liquid from which bacterial cells have been removed by centrifugation or filtration can also be used.

If the sugar concentration of the glutamic acid-containing culture solution obtained in this way decreases as a result of culturing the glutamic acid-producing bacteria, additional sugar can be added to increase the sugar concentration by 5 to 20% (
After adjusting the amount (in terms of glucose), alcohol fermenting yeast is added to this to carry out alcohol fermentation. Alcoholic fermentation is usually carried out for 4 to 20 days at a temperature of 10 to 3,000 to obtain a liquid containing 5 to 15% alcohol and glutamic acid as ethyl alcohol. Alternatively, a solution containing alcohol and glutamic acid can be obtained by directly adding alcohol to the above glutamic acid-containing culture solution at an ethyl alcohol concentration of 5 to 15%. The alcohol and glutamic acid-containing liquid obtained as described above can be used as it is, but if necessary, it can also be used after the solid content has been separated by filtering or other means.

As the sugar content used to adjust the sugar concentration of the above glutamic acid-containing culture solution, glucose, maltose, starch hydrolysates, saccharified solutions of various grains, etc. are used as appropriate. As the alcohol to be added to the liquid, brewed alcohol produced from carbohydrate raw materials by an alcohol fermentation method may be used as is, or pure ethyl alcohol separated from this alcohol may be used.

The alcohol and glutamic acid-containing liquid obtained above is mixed with seed vinegar and, if necessary, alcoholic spirit, nutritional substances for acetic acid bacteria, water, and others to carry out acetic acid fermentation.

In the present invention, acetic acid fermentation can be carried out using all methods used in conventional vinegar brewing (eg, surface culture method, deep culture method, etc.).

After the acetic acid fermentation is completed, bacterial cells and other solid substances are removed by appropriate means, and the product is aged and stored for 30 to 60 days as post-fermentation. The following is an explanation based on the results of a sensory test that, according to the present invention, vinegar with excellent flavor can be obtained by mixing and fermenting the components of the culture solution of glutamic acid-producing bacteria with acetic acid and other components produced during acetic acid fermentation. It's like this.

That is, instead of the culture solution obtained by culturing the glutamic acid producing bacterium Brevibacterium lactofarmentum ATCCI3655 in rice vinegar (sample A) and saccharification solution produced according to the method described in Example 1 below, the above bacteria was cultured. Conventional brewed rice vinegar (Sample 8) obtained by performing alcoholic fermentation, acetic acid fermentation, and aging storage in the same manner as described in Example 1 except for using a saccharification solution that was not subjected to saccharification was evaluated by a panel of 20 people who are familiar with vinegar. Point test method (e.g. Showa 3 Mother King 7
On August 20th, a sensory test was conducted using the "Industrial Sensory Testing Handbook," published by the Japan Science and Technology Federation, edited by the Japan Science and Technology Federation Sensory Testing Committee, p. 492), and the results are shown in Table 1. I got it.

From the results of the above test in Table 1, it is clear that the vinegar obtained according to the present invention has a much better aroma and flavor than conventional vinegars.

Next, examples of the present invention will be shown.

Example 1 After soaking 4 kg of polished rice in water, it was steamed using the usual method, and the cooled steamed rice was inoculated with koji mold and heated to 30°C and humidity of 95°C.
% for 3 days to obtain 5.2k9 rice malt.

This 5.2k9 rice malt and 20ml of water were mixed in a container, heated and saccharified at 60°C for 4 hours, and after the saccharification was completed, it was squeezed to obtain a saccharified liquid. A liquid medium prepared by adding 10 hours of ammonium acetate, 0.5 hours of dipotassium phosphate, and 0.25 hours of magnesium sulfate to this saccharified solution was placed in a 30-day jar fermenter, and Brevibacterium lactofamentum ATCCI 3655 was inoculated. 30C
After culturing with aeration under O for 3 hours, the cultured solution was centrifuged to remove the bacterial cells, and a culture solution containing glutamic acid and a sugar concentration of 10% was obtained for 18 hours.

Next, the pre-cultured sake mash was added to this culture solution, and alcohol fermentation was carried out for 10 days at 2,000 yen. After fermentation, an alcoholic fermented liquor containing glutamic acid and having a good flavor was obtained.

Add 18 tablespoons of vinegar to 20 grams of this fermented alcoholic liquid, leave it in a wooden vat for 60 days to carry out acetic acid fermentation, and then add silicate and heat it in a furnace to kill the bacterial cells. The rice vinegar was removed and further aged and stored for 60 days to obtain 35 minutes of rice vinegar.

Example 2 4. Add 35 ml of water to 10 k9 of wheat flour, put it in a pressurized tank, add 0.1 k9 of liquefied amylase, and boil at 110 oo
After heating and steaming for 80 minutes, after cooling, 0.15 kg of saccharified amylase and 0.02 k9 of protease were added, mixed well, and saccharified at 6500 for 5 hours.
By pressing, 30 volumes of wheat saccharified liquid were obtained.

Ammonium sulfate (0.3k9) and water were added to the saccharified solution, and the strained liquid was placed in a 100-k tank, inoculated with Corynebacterium glutamicum ATCC 21543, and cultured under aeration at 3,000 ml for 6 feeding hours.

During cultivation, the pH of the culture solution was maintained at 7.6 to 8.0 while automatically supplying 50% ammonia water. This cultured solution was centrifuged using a centrifuge to remove bacterial cells, and then sterilized at 9,000 for 3 minutes to obtain 40 minutes of glutamic acid-containing culture solution. Add 38 k9 of glucose and 360 k of water to this glutamic acid-containing culture solution for 40 m, mix uniformly to make a sugar concentration of 10%, add 60 m of sake mash that had been pre-cultured, and carry out alcoholic fermentation at 200 °C for 10 m
After fermentation is completed, 40% of glutamic acid containing
0 An alcoholic fermented liquor with good flavor was obtained. This alcoholic fermented liquid 4
The mixture was poured with 4,000 liters of water to make 4,000 ml, which was then placed in a wooden vat made with 800 ml of vinegar, kept warm by adding 350 ml of seed vinegar, and left to rest for 30 days to allow acetic acid fermentation to take place.

After adding diatoms to this fermentation liquid and filtering it to remove bacterial cells,
Further, as a post-fermentation, it was aged and stored for 50 days to obtain 700 ml of vinegar. Example 3 20 tons of water was added to 2.5 k9 of polished rice, and the mixture was placed in a heating tank.

Add 25 grams of liquefied amylase to this, and heat and steam for 10 minutes.
After cooling, saccharification was carried out for 120 minutes at 0oo, and 25 minutes of saccharified amylase was added, mixed well, and saccharification was carried out at 6yo for 7 feeding hours. After the saccharification was completed, the rice was pressed to obtain 20 g of saccharified rice liquid. A liquid medium prepared by adding 0.4 ml of dipotassium phosphate and 0.2 ml of magnesium sulfate to this saccharified solution was placed in a 30-cubic jar fermenter, and ``Corynebacterium glutamicum'' was added.
ATCC21543 was inoculated and cultured with aeration at 30oo for 6 feeding hours.

During the culture, the pH of the culture solution was maintained at 7.6 to 8.0 while automatically supplying 50% ammonia water. This cultured solution was centrifuged using a centrifuge to remove bacterial cells, and then 12 hours of 95% alcoholic acid was added and moistened to obtain a culture solution containing alcohol and glutamic acid. 30 parts of this culture solution containing alcohol and glutamic acid, 150 parts of water
The mixture was mixed and heated to 40°C, placed in a 400-ml wooden vat, 150 ml of vinegar seeds added, kept warm, and allowed to stand for 30 days to allow acetic acid fermentation.

After adding diatoms to this fermentation liquid to remove bacterial cells, the mixture was further aged and stored for 50 days as post-fermentation to obtain 300 servings of vinegar. Example 4 A culture solution of glutamic acid-producing bacteria obtained in the same manner as described in Example 2 was mixed with 40 parts of 95% alcohol, 25 parts of alcohol, and 335 parts of water, and then overflowed to make 40 qo. The mixture was placed in a wooden barrel, 350ml of seed vinegar was added to keep it warm, and left to stand still for 30 days to allow acetic acid fermentation.

Claims (1)

[Claims] 1. Add a nitrogen source to the grain saccharification solution and, if necessary, inorganic salts.
Glutamic acid-producing bacteria are inoculated into a liquid medium containing trace elements, etc., and the resulting glutamic acid-containing culture solution is
Alcohol and glutamic acid-containing liquid is obtained by adding alcoholic fermentable yeast and carrying out alcoholic fermentation, or by adding alcohol to the above-mentioned glutamic acid-containing culture liquid, with or without addition of sugar, and adding seed vinegar and necessary ingredients to this. A method for producing vinegar using grains as a raw material, which is characterized by adding alcoholic spirit, nutritional substances, water, etc. according to the requirements, and carrying out acetic acid fermentation.