JPS61247371A - Production of turbid solution containing organic acid - Google Patents

Abstract

PURPOSE:Fruits, herbs or vegetables are crushed without squeezing and subjected to organic fermentation to produce a new type of turbid organic acid solution which has a viscosity and good body. CONSTITUTION:At least on or more than 2 kinds, selected from fruits, herbs, spices and vegetables are crushed, combined with 5-40% of water and 5-30wt% of saccharides to adjust the pH to 3.0-4.5, then heated at a tempera ture over 70 deg.C. The product is directly or after squeezing, subjected to lactic acid, gluconic acid fermentation, alcohol fermentation or acetic fermentation in a usual manner or subjected to parallel fermentation of alcoholic and acetic fermentations.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing organic acid-containing liquids such as vinegar using fruits, medicinal herbs, spices and/or vegetables as raw materials, and more specifically relates to a method for producing organic acid-containing liquids such as vinegar using fruits, medicinal herbs, spices and/or vegetables as raw materials, and more specifically relates to a method for producing organic acid-containing liquids such as vinegar using fruits, medicinal herbs, spices and/or vegetables as raw materials. The present invention relates to a method for producing a new cloudy organic acid-containing liquid rather than the known clear liquid.

Traditionally, vinegars, whether fruit vinegar, rice vinegar, or grain vinegar, must not be cloudy, and it has even been said that they have no commercial value unless they are transparent.

However, with the diversification and Westernization of food and eating habits, vinegar is not only used alone.

It has become common to use it in combination with edible oil and other ingredients, such as in dressings, mayonnaise, and marinade dressings. In this way, when used in combination with other ingredients, it is better for vinegar to have a higher viscosity than conventional vinegars, and vinegars with a rich flavor are preferred, and it no longer necessarily needs to be transparent. . Furthermore, even when used alone, the industry is eagerly awaiting the emergence of a new type of vinegar that has not existed before.

The present invention was made in view of the current situation, and
As a result of examining various aspects of the conventional vinegar manufacturing method, we found that instead of completely ignoring conventional technical common sense and squeezing the raw material as in the past, we used the crushed raw material as it was, or
After heat treatment at ~80°C.

Alcohol fermentation followed by acetic acid fermentation.

I learned that not only can I obtain a new type of vinegar that is cloudy, but also a new type of vinegar that has a high viscosity and richness. Also, others.

I learned that a cloudy fermented liquid can be obtained by lactic acid fermentation and gluconic acid fermentation.

Therefore, research based on this new knowledge revealed that fruits, medicinal herbs, and vegetables are particularly suitable as raw materials. As a result of further studies on detailed processing conditions from various aspects, the present invention was completed.

The raw materials for producing the cloudy organic acid-containing liquid according to the present invention are fruits, medicinal herbs, spices, and vegetables, and all kinds of them can be freely used alone or in combination as appropriate. Recently, there are many fruits and vegetables that are overproduced, and the present invention is excellent in that it makes effective use of such overproduced fruits and vegetables. There are no particular restrictions on the raw materials, but they include apples, kiwifruit, cherries, pears, apricots, mandarin oranges, persimmons, dokudami, ginger, garlic, lavender, permint, thyme, versil, lemongrass, tomatoes, strawberries, grapes, celery, Examples include asparagus, lettuce, spinach, cabbage, green pepper, chili peppers, carrots, and onions.

These raw materials are used as they are without crushing and extracting the juice, and without separating and disposing of the pulp. One major feature of the present invention is that it does not use only juice as in the past.

Add 5 to 40 grams of water to crushed fruits, medicinal herbs, spices, and vegetables, and add 5 to 60% of sugar to create raw materials such as fruit, medicinal herbs,
By mixing spices and vegetables?

Alternatively, after adjusting the hardness to 3.0 to 4.5 by mixing an organic acid, heat treatment is performed at 70° C. or higher. Cutin is separated and eluted from the raw material through this process, and it is presumed that this helps impart the product with a cloudy color, richness, viscosity, and other texture-improving effects. Another feature of the present invention is that, as will be described later, a culture medium capable of fermentation of vinegar using only organic acid fermenting bacteria and multiple fermentation of ethanol fermentation and organic acid fermentation in parallel can be obtained. The sugar used is sucrose.

Liquid sugar, honey, glucose, maltose, taractose, isomerized sugar, and other natural or synthetic sweeteners may be used alone or in combination.

After the above-mentioned heat treatment, immediately or after squeezing the juice, lactic acid fermentation, gluconic acid fermentation, alcohol fermentation, acetic acid fermentation, or alcohol fermentation and acetic acid fermentation are carried out in a conventional manner. Parallel fermentation is carried out to produce cloudy vinegar containing organic matter such as cloudy vinegar.

For lactic acid fermentation, use Lactobacillus bluntara I.
FO3070, Lactobacillus delbru f--IP
Gluconobacter roseus IF05259 is used for gluconic acid fermentation.

In addition, alcoholic fermentation is performed using conventional methods.

Natural fermentation may be carried out with or without addition of yeast. As the yeast, those commonly used in alcoholic fermentation are appropriately used, and yeasts belonging to the genus Candida and the genus Satucharomyces are preferred. For example, Satsucharomyces cerevisiae IFO1804,? Calomyces salmon IFO03
09, Satucharomyces ellipsoides IP0055B
, Kyoto Yeast No. 701, 1wI Kyoto Yeast No. 9, and Candida utilis IP01086. Alcoholic fermentation varies depending on the raw materials and yeast used, but the process time is 2 to 10.
It will be completed in about a day.

Next, acetic acid fermentation is carried out, which is also carried out using a conventional method. Add vinegar seeds or acetic acid bacteria and maintain the temperature at 24 to 42°C for about 1 to 3 months to complete acetic acid fermentation and obtain the desired cloudy vinegar. . As the acetic acid bacteria, bacteria belonging to the genus Acetobacter and Gluconobacter are used. For example, Acetopacter aceti IF015752. Acetobacter acetosus FO3296, Acetobacter orunansue FO3259, Gluconobacter roseus IFO59
90, Gluconobacter gelconicus IF03286
, Gluconostoc mesenteroides IP03426
etc. are exemplified. The above-mentioned yeast and organic acid fermentation bacteria were inoculated into the above-mentioned juice preparation liquid at the same time, and the temperature was increased to 15°C to 35°C by simultaneous double fermentation.
Vinegar can be obtained even after 45 days of fermentation.

The organic acid fermentation liquid obtained in this way is fundamentally different from vinegar brewed by conventional methods, and is cloudy rather than transparent. Moreover, it has a high viscosity.

It is a completely new type of sour liquid that is not only rich but also has a fruity flavor.

Of course, the cloudy organic acid-containing liquid according to the present invention has a flavor superior to that of conventional vinegar and is extremely delicious even when used alone. However, when used in combination with 1 edible oil, 1 salt, eggs, spices, and other ingredients to make shite, dressing, mayonnaise, sauce, marinade dressing, vinegar for pickles, etc., it blends extremely well with the other ingredients listed above and provides a suitable viscosity. The emulsifying properties are also improved, and even moderate cloudiness has the remarkable effect of stimulating the appetite. It also reduces the peculiar odor of the medicinal herbs Dokudyami and Garlic, making it easy to drink and drink regularly.

Below, five embodiments and application examples of the present invention will be described.

Example 1 10 kg of kiwifruit was sufficiently washed with water and then sufficiently crushed using a hammer mill type crusher. Without separating the pulp, 20 parts of water and 9 parts were added thereto, and 5 kfi of sugar was added thereto, followed by sufficient stirring and mixing with a mixer. -3 of the mixture
．． After adjusting the temperature to 0 to 4.5, heat treatment was performed to 80°C or higher.

After squeezing this, Candida uchiris IF0108
The culture of No. 6 was inoculated and alcoholic fermentation was carried out for 6 days by a conventional method. Next, Acetobacter acetosus IF0
A culture of No. 13752 was inoculated, and acetic acid fermentation was carried out for one month in a conventional manner, followed by storage and aging for two months to produce the desired cloudy vinegar.

The resulting cloudy vinegar is cloudy mainly due to the action of the hardness derived from the raw materials, and is completely new and completely different from transparent vinegar produced by conventional methods in terms of viscosity and flavor. It was delicious.

Application Example Kiwifruit cloudy vinegar 7 pieces and salad oil 7 pieces produced in Example! After putting it in a mixer and mixing and stirring, an appropriate amount of salt soog and -<tsunomii 1 dissolved mustard were added and further mixed and stirred to obtain a delicious French dressing of very good quality.

Example 2゜Kiwifruit 1o1cg, Dokudama 5kg, ξ-
200 g of mint leaves were crushed using a mixer. 1 kg of sugar was added to this crushed material, the pH was adjusted to 3.5 with citric acid, and the mixture was heated at 90° C. for 10 minutes. The culm was inoculated with a culture of Gluconobacter roseus IFO3259, organic acid fermentation was carried out in a conventional manner for 2 months, and the mixture was stored and aged for 2 months to produce the desired cloudy sour liquid.

Claims (1)

[Claims] Fruits, medicinal herbs and/or vegetables are crushed, sugars are added thereto, the pH is adjusted to 3.0 to 4.5 and then heat treated, followed by organic acid fermentation and/or alcohol fermentation by conventional methods,
Fruits, medicinal herbs, and/or fruits characterized by organic acid fermentation
Or a method for producing a cloudy organic acid-containing vegetable liquid.