JPS61257179A - Production of food vinegar - Google Patents

Abstract

PURPOSE:To obtain a food vinegar useful as a seasoning, a base of delicious drink or health drink, by mixing leaves of a tree or their processed material and using the mixture as a raw material of food vinegar. CONSTITUTION:Leaves of a tree (preferably persimmon, loquat, wistaria, tea, camphor tree, pine, cherry, laurel tree, Japanese pepper tree, magnolia or Acanthopanax sieboldianus) and/or their processed product (preferably black tea, parched tea or roasted tea) are used as raw material of food vinegar. The objective food vinegar can be produced, e.g. by adding rice vinegar, alcohol, water and seed vinegar to the extract liquid of the above leaves and subjecting the mixture to the acetic acid fermentation usually for 2-4 weeks.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing vinegar that can be used as a seasoning, a base for recreational drinks, or a health drink.

[Conventional technology]

Traditionally, monument leaves, TeLj tomoe leaves, wisteria leaves, tea leaves, camphor leaves, pine leaves, cherry leaves, laurel leaves, mountain leaves, and magnolia leaves were never used as raw materials for vinegar. There was no technology for producing vinegar using tree leaves.

[Problem that the invention seeks to solve]

Until now, the technology to use tree leaves as part of the raw material for vinegar had not been established. Therefore, the inventor has completed an invention regarding a method for producing vinegar using tree leaves after studying the entire process of producing vinegar.

[Means for solving problems]

The following are the ways in which leg leaves, loquat leaves, wisteria leaves, tea leaves, camphor leaves, pine leaves, cherry leaves, bay leaves, mountain leaves, magnolia leaves, and silkworm leaves are used. It is written in

1) Fresh leaves 2) Processed leaves 1. Use as a dry product. In this case, the upper leaves or steamed leaves are dried in the sun or shade, mechanically dried, or a combination of these two methods, or commercially available dried leaves are used.

2. Processed tea leaves include black tea, matcha, sencha, toricha,
・Use Gojicha.

6. Use as salted or sugared leaves or their juice.

4. Those related matters, which refer to those that have been further processed as explained above. For example, extracts, dilutions, concentrates,
Broadly refers to mixtures, etc.

Vinegar using tree leaves is produced by adding 1) to 2) as explained above, but the addition can be done at a later stage during the vinegar production process. That is, it can be carried out at any stage: the stage of raw material processing for acetic acid fermentation, the stage of preparing a charging solution for acetic acid fermentation, the stage of acetic acid fermentation, or the stage of completing acetic acid fermentation. Acetic acid fermentation may be performed by either a static fermentation method or a deep fermentation method. Any type of vinegar can be used as the seed vinegar, but using rice vinegar or alcoholic vinegar as the seed vinegar will bring out the flavor of the leaves best. When alcoholic vinegar is used as seed vinegar, there is a lack of nutritional sources for acetic acid bacteria, so it is preferable to add a small amount of nutritional sources such as sake lees juice or yeast extract. For static fermentation, fermentation will be easier if the acidity at the time of preparation is adjusted to 23% or less, and the planned side acidity is adjusted to less than Otsuchi. Fermentation takes about three days to two months to complete, but normally it takes two to several weeks. For deep fermentation, the acidity at the time of preparation is 35 degrees or less,
Fermentation will be easier if the planned side acidity is adjusted to below ♂C. After fermentation, acetic acid bacteria are removed and acidity is adjusted.
After rinsing, sterilization, and bottling, it is possible to obtain vinegar made from leaves with a good flavor.

Incidentally, vinegar can be produced in exactly the same manner as above even if leaves of any tree other than those mentioned above are used.

1) Vinegar made from camphor leaves, pine needles, and silkworm leaves can be used as health-promoting vinegar. All of these are leaves of trees that have traditionally been used in Chinese medicine, etc., and their medicinal effects have been clarified.

2) Nenmai vinegar made using Naka leaves and Magnolia leaves can be used as pear vinegar by taking advantage of its characteristic aroma.

Nakaha and magnolia leaves are both used to envelop sushi rice by taking advantage of their size and scent, but sushi rice takes advantage of the characteristics of yoshi and yoshika by making use of the scent of each tree's leaves in vinegar. It becomes possible to manufacture

6) Singo vinegar with bay leaves added can be used to make use of its aromatic and sour taste when making soups or curries.

4) Vinegar made from cherry blossom leaves can be used to make sweets by taking advantage of its characteristic aroma.

5) Vinegar made from Yamagon leaves can be used as vinegar for Japanese cuisine by taking advantage of its characteristic aroma.

There are various other uses.

The present invention will be explained in detail below with reference to Examples.

〔Example〕

Example 1 Add commercially available crushed leaves to KO'c boiling water 301/! It was soaked for a minute and then removed. Next, rice vinegar, alcohol, water, and seed vinegar were added to this Nakaha leaf extract to achieve an acidity of 3% and alcoholic acidity.
Temperature 3! Acetic acid fermentation was carried out by the standing method in a fermenter adjusted to 100 crn at a temperature of 100 crn. On the 20th day when the acidity reached 5%, the folic acid was removed and the acetic acid bacteria were removed, sterilized by filtering, and pinned to obtain folic acid with a good flavor. This study was conducted by a randomly selected panel of 20 people from the Azusa Leaf Vinegar Preference Survey. The results are shown in Table-1.

Table 1 Next is this Nakaba vinegar 31. Add 30g of sugar and 7g of salt to xl to make vinegar, make sushi rice with 2 cups of cooked rice9, and conduct a preference survey on a panel of 20 randomly selected people. The results are shown in Table-2.

Table-2 Example 2 Acidity 4? , j% of brewed vinegar 1001 was heated to gO<0>C, and 2 kg of black tea was immersed therein and held for 70 minutes.

Next, the black tea was removed, filtered, sterilized, and bottled to yield about 1,000 ml of vinegar that brings out the flavor of black tea.

Example 6 Alcohol vinegar, alcohol, water, and seed vinegar were mixed, and the acidity was 70%.
1001 preparation liquid adjusted to alcohol Kuochi was prepared. Camphor leaves placed in a net are soaked in this preparation liquid, and then yeast extract is added! Acetic acid fermentation was carried out by adding Og and standing at 3S° C. in a fermenter with a liquid depth of 100 cm. On the 70th day, the soaked camphor leaves were removed and the acidity became j%3.
It was withdrawn on day 0. Next, after removal of acetic acid bacteria, filtration, sterilization, and bottling, about 100 E of vinegar having characteristics of camphor leaves was obtained.

Example 4 Polished rice/! After steaming ζ for O minutes in a steamer basket, it is rice malt!喀, m2
2 kg of leaves were added and water was further added to obtain moromi No. 301.

Next, add 50g of yeast to the main moromi/! After carrying out alcoholic fermentation for 20 days, it was pressed to obtain an alcoholic fermented liquid with an alcohol concentration of 301%.

Add warm water to the main fermentation liquid to make gO4, and at 35℃, the liquid depth is 1.
Apparatus acetic acid fermentation was carried out in a 00 cm fermenter. On the second sunset when the acidity reached 53%, the vinegar was unloaded, filtered, sterilized, and bottled to obtain vinegar with good flavor using camphor leaves.

Example 5 Cherry blossom leaves preserved in salt were immersed in apple cider vinegar aged 101 with an acidity of 0 and left overnight. After removing the leaves, the leaves were filtered, sterilized, and bottled to obtain vinegar with good flavor using cherry blossom leaves.

Example 6 Acidity 3.0% with grain vinegar, alcohol, warm water and seed vinegar
, alcohol 3. ．． 5-chi, 20% of the preparation liquid at a temperature of 30℃
1 created. Add 700g of matcha to this preparation liquid and
11 fermenter temperature 30℃, stirrer rotation speed i, to
Deep fermentation was carried out under the conditions of: orpm and aeration rate of g/min. Matcha vinegar with a good flavor was obtained by unloading at 30:00 when the acidity was 5.30, removing acetic acid bacteria, filtration, sterilization, and bottling.

Example 7 Rice #ioi with acidity S, O
It was removed after soaking overnight. Genuine rice vinegar is filtered, sterilized, and bottled! ! , a-Vinegar l with good flavor was obtained that took advantage of the characteristics of tea.

Claims (1)

[Scope of Claims] 1) A method for producing vinegar, which comprises mixing one or more types of leaves and/or processed products thereof and using the mixture as a raw material for vinegar. 2) Tree leaves (a) persimmon leaves (b) loquat leaves (c) wisteria leaves (d) tea leaves (e) camphor leaves (f) pine leaves (
The method for producing vinegar according to claim 1, wherein the following ingredients are used: g) cherry blossom leaves (ch) bay leaves (li) japanese pepper leaves (nu) magnolia leaves (ru) silkworm leaves. 3) The method for producing vinegar according to claim 1, wherein the processed product of tea leaves is black tea, sencha, toricha, or roasted tea. 4) The method for producing vinegar according to claim 1, wherein the step of using tree leaves and/or processed products thereof as raw materials for vinegar is performed before and/or after acetic acid fermentation.