JPS6054033B2 - How to make vinegar - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing vinegar, and more particularly to a method for producing vinegar using carrots.

Focusing on the excellent properties of ginseng on alcoholic fermentation, the present inventor first developed a novel method for producing an alcoholic beverage, namely ginseng liquor, characterized by adding ginseng or a processed product thereof during the alcoholic beverage manufacturing process. perfected the method (patent application 1982-
No. 78441).

Further research based on this new ginseng sake manufacturing method revealed that ginseng has a positive effect on acetic acid fermentation, and not only can high-concentration acetic acid be easily obtained, but also beautiful coloring derived from ginseng can be obtained. In conjunction with the effective use of carrots, we came up with the idea of producing carrot-derived vinegar, which can be called carrot vinegar. By diligently continuing experimental research based on this idea, we were able to confirm its effectiveness and arrive at the present invention for producing excellent table vinegar. That is, the present invention is a method for producing vinegar, which is characterized by carrying out fermentation using acetic acid bacteria and/or storage ripening in the presence of carrots, processed products thereof, fermented products thereof, or related products thereof.

An important point of the present invention is the presence and addition of a ginseng component during the vinegar manufacturing process.

The following are used as carrot ingredients. 1) Carrots themselves You can use them raw, or you can use them heated or steamed.

(2) Processed products Processed products of carrots, such as crushed, crushed, ground products, extraction process scratches, carrot juice, and dregs of carrots (raw and/or heat-treated), are widely used. .

(3) These fermented ginseng itself broadly refers to the fermented product,
Examples include: koji or various enzymes made by inoculating and culturing grains, starch meal, etc. with molds such as Rhizopus, Abcisia, and Aspergillus, yeast, lactic acid bacteria, and bacteria such as Lactobacillus. Noodles made by adding carrots or processed products to grains, potatoes, pearl barley, sesame, starch lees, etc.; Noodles made from only carrots or processed products ; Grains, potatoes, starch lees, and carrots or their processed products are treated with enzymes (enzymes such as pectinase, amylase, cellulase, etc.); Yeast is added to these carrot koji to produce sake mash, and carrots are added to this. ginseng sake made by fermenting with the addition of koji and koji (for example, see Example 1 of the specification of the present invention); Carrot wine made by fermenting carrots, starch, and koji (see Examples 3 and 5 to 7); Corynebacterium, Bihydrobacterium, Lactobacillus, Leuconostoccus and/or Pedeiococcuccus to carrots or processed products Sake lees produced by-product from these ginseng liquors or their analogs; Carrot shochu obtained by distilling ginseng liquors or their analogs, or their lees (see Examples 2 and 4 of the same) );
In addition, fruit liquors such as grape wine and cider, barley, buckwheat, sesame, potatoes, ethanol-fermented moromi such as molasses, ajirin,
Products made by fermenting baijiu, vegetable wine, etc. with ginseng; their distilled spirits are widely used.

(4) Those related items Refers to those treated with (1) to (3) above.

For example, it broadly refers to powders, concentrates, diluted products, liquefied products, extracts, mixtures, etc. Also, unlike (3), carrots can be mixed with ethanol, sake, fruit wine, plum wine, etc. without fermentation.
In the present invention, carrots soaked in brewed liquors such as shochu, synthetic liquor, and vermouth, and distilled liquors can also be effectively used as the ginseng component. Acetic acid fermentation is carried out in the presence of such carrot components, and any mode may be used.

That is, the carrot component may be added during the fermentation process, or may be added in advance from the beginning of fermentation,
Alternatively, a ginseng component-containing liquor such as ginseng liquor may be diluted as necessary and then directly subjected to acetic acid fermentation. To perform acetic acid fermentation, such ethanol-containing substances or sugar raw materials (heterotypes such as Leuconostoccus, Corynebacterium, and Bifidobacterium can produce acetic acid and lactic acid from sugar, glucose, etc.) are used as raw materials. Then, acetic acid bacteria are added directly and/or seed vinegar is added to this, and fermentation is carried out at a high temperature, usually 28 to 30°C, and sometimes up to 40°C. The method of the present invention has the advantage that the fermentation promoting effect is achieved by using the carrot component, and the fermentation can be completed in half the period of time compared to the normal standing method (2 to 3 months). can get. As the fermentation method, any of the static culture method, the aeration stirring culture method in a tank, and the catalytic oxidation method using a column can be used. As the acetic acid bacteria, those commonly used in acetic acid fermentation can be used as appropriate; for example, Acet
Obacteraceti (IFO3284), Ace
tObacterpaste-Urianurn(IF
'03223), AcetObactersubOxy
dans (IFO329l), AcetObacter
rancens (f'03298),, AcetOba
cteracetOaum(IF'03296), Ac
etObacterviniacetatilLeuc
OnOstOcmesenterOides etc. are used, and a mixture of these bacteria can also be used.

As mentioned above, these acetic acid bacteria are easily available for sale, and their isolated cells can be used, or they can be used together with a culture medium without isolating the cells. . In addition, seed mash obtained during vinegar production,
In other words, there is no problem in using seed vinegar, or in using ginseng sake or sake left to stand to breed natural acetic acid bacteria, and it is also possible to use it in combination with the above-mentioned acetic acid bacteria. After the acetic acid fermentation is completed, only the supernatant is collected as necessary and stored and aged.

Another important feature of the present invention is that the presence of the above-mentioned ginseng component during this storage and aging process allows the intended purpose of the invention to be achieved even in the absence of the ginseng component during the fermentation process. This is the point. By this treatment, the storage maturation period, which normally takes more than 2 to 3 months, is sufficient to be less than half that time, and a remarkable effect is obtained in that excellent vinegar can be quickly brewed. It is of course possible to carry out the treatment to make the ginseng component present in both the fermentation process and the storage/ripening process, and in that case, there is no problem even if the amount of the ginseng component used is halved. Regarding the amount of ginseng component used in the present invention, although it is sufficiently effective even in a very small amount, it is usually 0.
．． It is preferably within the range of 1 to 40%. Even if it is used in large amounts of 40% or more, it will not have a negative effect on the production of table vinegar.

After storage and aging, filtering and sterilization are performed to obtain a vinegar product.

According to the method of the present invention, by using carrot ingredients, not only can a new type of carrot vinegar that has not been previously known be obtained, but also the production of vinegar, which conventionally required a very long time, is now possible. It can be shortened to about 112 compared to the conventional one, and an excellent quick brewing effect can be obtained.

Furthermore, in the conventional method, the acetic acid concentration in the product vinegar was only about 4 to 5% in the case of the standing method, but with this method, it is possible to obtain more than 6% acetic acid, and it contains a high concentration of acetic acid. Vinegar is obtained. That is, according to this method, acetic acid can be produced in a short period of time and with high yield. In addition, by using carrots, vinegar can be made into a beautiful red color.
Not only can it be colored yellow, etc., but its flavor is improved, giving it a milder mouthfeel and an excellent aroma.

This method makes it possible to color easily and very neatly, resulting in a completely new type of vinegar that is both appetizing and aesthetically pleasing, and is expected to increase demand not only for drinking vinegar but also for cocktails. It also becomes possible to use it as a base for other products, and the demand for it is expected to increase dramatically. In addition, using carrots eliminates the unpleasant sensation of stinging on the tongue that is characteristic of vinegar, making it very mild, and increases the alkalinity, making it nutritionally superior. Furthermore, according to the present invention, the unpleasant vegetable odor, freshness, and unpleasant taste of carrots are not imparted to vinegar products, so there is no particular restriction on the upper limit of the amount of carrot ingredients used. There is no need to set a critical value. Examples of the present invention will be described below.

Example 1 (a) Sake mash The following ingredients were fermented at 15 to 30°C for 10 days to produce sake mash.

Sacchar Omyces cerevisjae (Association No. 7) bacterial body 2
．． 0y steamer #crushed material 1.5k,
Rice malt (AspergillL) SawamOrl..I
Koji made using FO4l46 in a conventional manner)
1.0 kg (b) Main preparation Ferment the following ingredients at 20-35°C for 10 days and carry out main preparation.

Sake mash (manufactured by step a) above)
500y raw crushed carrots
15.0kg barley koji (ASPergl)
llLlSawamOri. ．． 10.0 kg of koji made using IFO 4398 according to a conventional method) After the mash is squeezed, it is subjected to post-fermentation, strained, and bottled according to a conventional method to obtain ginseng sake.

Dilute the ginseng sake 1e obtained in this way twice with water,
Put this in the tank and create AcetObac as acetic acid bacteria.
teraceti (IF'03284) and inoculated with 2
Culture is carried out with aeration at 9°C using a gas mixture consisting of 60% oxygen and 40% nitrogen.

After the acetic acid fermentation is completed, this is continued to be stored and aged for one month according to the conventional method, and then filtered with diatomaceous earth, sterilized, and bottled to obtain high quality ginseng vinegar with an acetic acid concentration of 0%. Example 2 Sake lees 3 obtained during the production of ginseng sake in Example 1
%, KClO. l%, MgSO4.7H2OO. l%,
Using raw materials consisting of 6% ethanol and 150 mL of the vinegar obtained in Example 1 after completion of acetic acid fermentation as seed vinegar,
The second generation is statically cultured for 25 days.

After the acetic acid fermentation is completed, the product temperature is lowered to room temperature, and the product is stored and aged for one month while stirring once or twice a day to obtain vinegar with an acetic acid concentration of 6.2%.

Example 3 400 ml of regular sake, 400 ml of warm water, 60.0 ml of regular vinegar product, and 500 y of crushed carrots were thoroughly mixed, and this was separately coated with AcetObacteracet.
i (IFO3284) and AcetObacterac
100 m mixed culture of etOsus (IFO3296)
1 and statically cultured at 36°C for 15 days to produce seed vinegar.

Carrot vinegar with excellent flavor is produced by repeating the same operations as in Example 2, except using this as a seed vinegar and using crushed carrot instead of sake lees.

Example 4 In Example 3, AcetObacterium was used as the acetic acid bacterium.
raceti (IFO3284), AcetObject
erpasteurianis (IFO3223), A
cetObacterances (IFO3298
) to produce seed vinegar by repeating the same procedure except using the mixed bacteria.

Then, using this type of vinegar, the same operation as in Example 2 was repeated (however, Example 1b was used instead of 6% ethanol).
%) Perform acetic acid fermentation.

Next, the temperature is lowered, carrot juice is added, and the vinegar is stored and aged to produce high-quality carrot vinegar. Example 5 Aspergi11usawam0riIF04398
culture solution (amylase value: 40L1)
n1t1m1) 15kg of raw rice flour 9k9, crushed raw carrot 2k9 and SaccharOmycescerevis
Mix 500V of sake mash according to IAE Association No. 7 to make mash, ferment this at 30°C for 10 days, filter and bottle to obtain ginseng sake (ethanol 18.5%).

Dilute the ginseng sake 1e obtained in this way with water to a volume of 2.
Put this in the tank and create AcetObac as acetic acid bacteria.
teraceti and cultured with aeration at 29°C. After the acetic acid fermentation is completed, the product is stored and aged for one month according to the conventional method, and then subjected to diatomaceous earth filtration, sterilization, and bottling to obtain high-quality ginseng vinegar with an acetic acid concentration of 8.0%. Example 6 Mix 10e of crushed fresh carrots and 1k9 of molasses, and add Le
ucOnOstOcmesenterOidesIFO
The seed culture of No. 3426 was inoculated, cultured for 2 weeks in the second generation, and the culture was initially filtered to obtain ginseng vinegar.

The carrot vinegar obtained here was extremely delicious and suitable for drinking as is.

Claims (1)

[Claims] 1. A method for producing vinegar, which comprises carrying out fermentation with acetic acid bacteria and/or storage aging in the presence of carrots, processed products thereof, fermented products thereof, or related substances.