JPS61254179A - Production of food vinegar - Google Patents

Abstract

PURPOSE:To obtain a food vinegar having unique taste and flavor, by adding mushroom, its treated product or its fermented product to a food vinegar during the acetic acid fermentation stage, the storage and aging stage or after the filtration stage. CONSTITUTION:A food vinegar is added with an edible mushroom such as Cortinellus shiitake, Pleurotus ostreatus, Lyophyllum ulmarium, Flammulina velutipes, pholiota nameko, Naematoloma sublateritium, Volvariella volvacea, Grifola frondosa, etc., or a medicial mushroom such as Fomes japonicus, Coriolus versicolor, Elfvingia applanata, etc., and/or their treated product and/or their fermentation product during the acetic acid fermentation stage and/or the storage and aging stage and/or after the filtration stage of the food vinegar. In the above process, SAKE (Japanese rice wine) and extract of SAKE or alcohol is added preferably during the acetic acid fermentation stage. A food vinegar having completely unique taste and flavor can be produced by this process. The vinegar has fragrance originated from the mushroom, and the stimulant smell of acetic acid is mitigated. A delicious food vinegar can be produced because the tasty components of mushroom, e.g. quanylic acid, etc., are extracted to the vinegar.

Description

[Detailed Description of the Invention] [Industrial Field of Application] The present invention aims to produce vinegar using a new type of raw material that has not been used up to now.

[Conventional technology]

With the diversification of dietary habits, the raw materials used for vinegar have changed from traditionally used ones such as rice, sake lees, apples, grapes, citrus fruits, and malt, to corn, wheat, oysters, pineapple, pruno, and pigeon. It has come to be used for various purposes such as wheat.

[Problem that the invention seeks to solve]

However, dietary preferences have become more diverse, and incense,
There is a demand for different types of vinegar with distinctive tastes.

[Means for solving problems]

Focusing on the fact that mushrooms have not yet been used as a raw material for vinegar, we investigated using edible and medicinal mushrooms, and as a result, we were able to obtain vinegar with an excellent flavor and unique characteristics never seen before. That is, the present invention involves adding mushrooms, and/or processed products thereof, and/or fermented products thereof, to the acetic acid fermentation step in the vinegar manufacturing process, and/or the storage and aging step, and/or after the straining or vinegar filtration. This is a method for producing vinegar characterized by the following.

Edible mushrooms include Shiitake, Hiratake, Shirotamogitake, Enokitake, Matsutake, Hanshimeshi, Murasakishimeji, Taratake, Naratake, Peeled mushroom, Tamogitake, Nameko, Kuritake, and Slimy Guji. , Amitake, Yadoritake, Shirobatsu, Hatsutake, Sagurashimeshi, Koganetake, Tsukuritake, Chanterelle mushroom, Beech mushroom, Aarth mushroom, Shirokikurage, Kotake, Haukitake, Fukurotake,
Fresh mushrooms can be used, and medicinal mushrooms such as Mannentake, Kawaratake, and Kofukisaru no Koshikake can be used.

The ingredients of mushrooms are as follows:

(1) Mushrooms may be used raw, dried, crushed, or heated and steamed.

(2) The processed mushrooms (raw and/or dried) are washed with water, hot water,
Liquid extracted with sake, alcohol, vinegar, etc., broth, extracted lees, etc.
Processed mushrooms and tissue culture fluid can be used.

(6) These fermented mushrooms and their processed products are fermented, and examples include the following.

; Mushrooms or their processed products are inoculated and cultured with molds such as Aspergillus or Rhizopus to make koji; Mushrooms or their processed products are added to grains and made into koji; Cereals are made into koji and/or mushrooms, shredded mushrooms, or their processed products treated with various enzymes such as cellulase, amylase, and grotease.

; Mushrooms are extracted or processed, processed with grains, and treated with enzymes.

; Mushroom liquor made by fermenting these koji and/or fermented koji by adding yeast.

Mushroom liquor made by fermenting these koji and/or processed products by adding yeast, mushrooms, their processed products and/or grains, and fermentation.

; Sake made from these mushrooms or shochu made from mushrooms obtained by distilling the sake lees produced when making these sakes can be used.

These (1) to (6) are added during the acetic acid fermentation process, and/or the storage and aging process, and/or after the vinegar purge, and are sterilized to obtain a vinegar product.What is the manufacturing method? However, it is preferable to add sake and sake or alcohol extract during the acetic acid fermentation process.

[Effect]

According to the present invention, vinegar having a new type of flavor not previously known was obtained. These vinegars had an aroma derived from mushrooms, the pungent odor of acetic acid was softened, and the umami flavors of mushrooms such as guanylic acid were extracted, making them delicious.

It should be noted that the more mushrooms are used, the better the aroma and deliciousness will be, so there is no need to set an upper limit on the amount used.

〔Example〕

1. a) Koji production Dried shiitake mushrooms/(II) Crush kg, sprinkle with water/7β, moisten, and steam for 30 minutes in a steamer.

After cooling, O/% seed koji is added and koji is made by a conventional method to obtain 20 kg of shiitake koji.

1]) Production of alcohol-containing broth After absorbing water into 10 kg of rice, steam the rice using a conventional method to obtain 20 kg of steamed rice. Add 20 kg of cooled steamed rice, 20 kg of shiitake koji, 2θg of yeast cells, and water for 30 g.
The alcohol was fermented for several days at a temperature of 1.20 to 3'c, and then pressed to obtain an alcohol-containing broth 371 with an alcohol content of 7.2%.

O) Vinegar production Dilute the obtained sake 371 with water to make Otsu 0 (L), add rice vinegar Otsu 11.5% acidity as seed vinegar to this, and make 30
Vinegar with an acidity of 33% /, 20 by performing static culture fermentation for several days
I got g.

After storing and aging this vinegar for several months, it is sterilized,
It was bottled to obtain shiitake vinegar. When this shiitake vinegar was stored for a year, some lees formed, but there was no change in flavor.
It was usable. This shiitake vinegar had the smell of shiitake mushrooms and had a strong flavor. Using 3 kg of rice for fishing instead of shiitake mushrooms and 7 kg of rice for steaming, the results were compared with vinegar produced in the same way.
Taketake vinegar is a vinegar with a high total nitrogen content, which is said to be the source of umami.

Table - Ingredients for Shiitake Vinegar 2. Cut 10 kg of Hiratake mushrooms into small pieces and boil them in 501 ml of hot water.
Barley in the cooled liquid after boiling for 0 minutes! ;'kg is soaked in water and then steamed, 5kg of barley koji and 10g of yeast are added, and the spirit is fermented and then pressed to make sake with an alcohol content of 7%.
I got l.

This sake/glue and 1 liter of vinegar seeds were placed in a 201-volume aerated stirring culture tank, aerated and stirred, and acetic acid fermentation was carried out. After the acetic acid fermentation was completed, the mushroom vinegar was aged for a month to obtain mushroom vinegar with a slightly weak aroma but a good taste and an acidity of 20%. The acidity of this product was adjusted to 2% and compared with commercially available grain vinegar, and a sensory test was conducted using a two-point preference test method on a panel of 20 people.
As shown in Table 2, the vinegar of Example 2 had better taste.

2nd Table 6: 0.3 kg of dried wood ear mushrooms was crushed, soaked in water 201, left overnight, boiled for 10 minutes, cooled, and then squeezed to obtain an extract/7i. To this solution, seed vinegar with an acidity of g6, 1011, denatured alcohol Ωβ with an alcohol content of 0%, and water/l were added, and the mixture was allowed to stand for 30 days to be cured to obtain table vinegar with an acidity of 50. This vinegar had a much stronger aroma and taste than commercially available grain vinegar.

4. Wash 30 g of sweet mushrooms and shimeji mushrooms, put them in a liter wide-mouthed bottle, add commercially available grain vinegar to make a liter volume, and heat sterilize them. Vinegar with strong aroma and flavor was obtained.

5. Cut 30g of shredded mushrooms into /cm cubes and add l to brown rice vinegar.
The mixture was put into a 900ynl bottle with Oml, heat sterilized, cooled, and stored for several months to obtain vinegar in which the ingredients of the mannentake were well extracted into the vinegar. Oxennium mushrooms are said to be effective against cancer, and brown rice vinegar is also said to be good for health. By adding mannentake mushrooms to brown rice acid, the irritation of brown rice vinegar is alleviated, making it easier to drink.
It is effective in maintaining better health.

Claims (1)

[Claims] Edible mushrooms such as Shiitake, Hiratake, Shirotamogitake, Enokitake, Nameko, Kuritake, Fukurotake, Maitake, medicinal mushrooms such as Mannentake, Kawaratake, Kofukisaru no Koshikake, and/or their A method for producing vinegar, which comprises adding a treated product and/or a fermented product thereof after an acetic acid fermentation step, a storage aging step, and/or a vinegar filtration step.