JPS6147180A - Production of grain vinegar - Google Patents

Abstract

PURPOSE:To produce grain vinegar having high nutritive value, slight acetic acid smell, aroma, and a soft feeling in drinking, by blending grain with Chlorella or spirulina, brewing the blend. CONSTITUTION:Grain (e.g., raw or treated unpolished rice or adlay, etc.) is blended with Chlorella or spirulina (may be cultivated in the open air or indoor, and cultivated and may be directly used or dried and used), a starchy material in the blend is saccharified with a koji, and protein contained in the blend is decomposed into amino acids with a protease of the koji. In the process, an extract component, vitamin, mineral, etc. in Chlorella, etc. are also transferred to a saccharide solution part. Then, the blend is subjected to alcohol fermentation, and subjected to acetic acid fermentation by stationary culture method. The prepared grain vinegar has a large amount of nutrient components resulting from grain, Chlorella, etc., has slight acetic acid smell, aroma and a soft feeling in drinking, and is excellent as edible vinegar.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] This invention relates to a method for producing grain vinegar that is highly nutritious, has a low acetic acid odor, has an aroma, and has a soft drinking sensation.

[Conventional technology]

In addition to being used as a seasoning, grain vinegar is also diluted and drunk directly. These vinegars are considered alkaline foods, and have been shown to stimulate appetite, relieve fatigue, and lower blood pressure.

Furthermore, the amino acids contained in grain vinegar are well absorbed and are known to have a positive effect on lipid metabolism.

Recently, in order to further increase the nutritional value, grain vinegars have been brewed using physiologically active raw grains such as brown rice and pigeon barley. These grain vinegars are produced by a quick brewing method, a standing method, or a synthetic method.

On the other hand, chlorella, which is highly nutritious and high in protein, is widely known as a health food that not only contains high-quality protein but also contains chlorella extract that has a growth-promoting effect. The general ingredients of chlorella are 55% protein, 20% carbohydrates, 15% fat, and is rich in chlorophyll, vitamins, minerals, etc. Chlorella is mainly used as a food product in the form of tablets, but it can also be added to other foods to make composite foods. Similar uses have been proposed for spirulina, a microalgae that is equivalent to chlorella.

[Problem that the invention seeks to solve]

Although the quality of grain vinegar varies depending on the manufacturing method, all of them have a strong pungent acetic acid odor, and if they contain a large amount of amino acids, they have a unique amino acid odor, which makes people feel reluctant to drink them, so they are used as seasonings as food additives. , sweeteners, spices, etc. are commonly added to adjust the taste and aroma. However, for exclusive drinking purposes, such additives are not desirable.

On the other hand, in the case of tablets such as chlorella, chlorella's unique grassy odor and seaweed-like scent are often disliked, and people either like or dislike it. Also, when adding chlorella to other foods, for the same reason, 1% (
w/w) degree is the limit. For this reason, various methods of deodorizing Chlorella and extracting Chlorella protein using alkaline extraction methods, enzyme treatment methods, etc. for the effective use of Chlorella protein have been investigated in the food use of Chlorella, but none have been put into practical use. There are few.

[Means for solving problems]

This invention produces grains that are mixed with chlorella or spirulina and brewed to produce grains that have high nutritional value as a composite food with chlorella or spirulina, have low acetic acid odor, have an aroma, and have a soft drinkable feel. A method for producing vinegar is provided.

This invention is characterized by mixing grains with chlorella or spirulina, using koji to saccharify the starch in the mixture and decomposing proteins into amino acids, followed by alcoholic fermentation, followed by acetic acid fermentation using a static fermentation method. This is a method for producing grain vinegar.

Grains used as raw materials in the present invention include rice, barley, etc., but grains containing physiologically active ingredients such as brown rice and pigeon barley are particularly desirable, and they may be raw or processed, and chlorella or spirulina may be used. Both outdoor and indoor cultivation are suitable.

Moreover, it may be cultured as it is or dried. The mixing ratio of chlorella, etc. is 5 to 25% by weight based on grains.
is appropriate; if it is less than this range, the nutritional value due to chlorella etc. will be low, and if it exceeds this range, the propagation of koji will decrease, the decomposition of starch, protein, etc. will be delayed and the decomposition rate will also decrease. do.

The brewing method is almost the same as the conventional method. First, koji fermentation and alcohol fermentation are performed in the same manner as in conventional grain vinegar production methods. In M1 fermentation, raw grains, chlorella or spirulina, and koji are mixed and fermented to saccharify the starch contained in the grains and chlorella, etc., and the protein contained in the grains and chlorella, etc. is saccharified by the proteolytic enzyme of the koji. Decomposes into amino acids. At this time, the extract components, vitamins, minerals, etc. in chlorella are also transferred to the sap. For alcoholic fermentation, the sugar solution from koji fermentation is separated, and this is then inoculated with alcoholic yeast and subjected to alcoholic fermentation using a conventional method to obtain an alcoholic solution.

The alcoholic liquid is separated to form acetic acid 9! However, in the present invention, acetic acid fermentation is performed by a static fermentation method. As fermentation methods, the fast blood method, the static fermentation method, etc. are known, but the static fermentation method
5i! The purpose of the present invention is achieved only by the fermentation method. Since quick brewing methods involve short-time fermentation using aeration, only a small amount of nutrients and various components are produced through fermentation, and the unique aroma created by the addition of chlorella disappears. To carry out acetic acid fermentation using the static fermentation method, acetic acid bacteria are inoculated into the separated alcohol solution, and static fermentation is performed using a conventional method to produce grain vinegar.

The grain vinegar produced in this way is rich in nutrients such as amino acids derived from the raw materials grains and chlorella, and is highly nutritious, has a low acetic acid odor, has an aroma, and has a soft drinking sensation. It is excellent as edible vinegar. Such grain vinegar can be used as a seasoning for cooking and can also be drunk directly, and in either case it is effective for maintaining and improving health.

〔Example〕

Examples will be described below. In each example, % is by weight unless otherwise specified.

Example 1 700 kg of refined pigeon wheat flour, 70 kg of dried chlorella (10% based on pigeon flour) and water were added in an amount of 2.5 to 3 times the amount of pigeon wheat, and 140 kg of rice Al was added, and the temperature was increased to 5.
．． Fermentation is carried out for one day while maintaining the temperature between 0 and 60 degrees. After that, alcoholic yeast is planted and alcoholic fermentation is carried out for about 10 days while maintaining the temperature at about 20 degrees. Next, this fermented liquid was squeezed to separate solid and liquid, and 700 to 1000 Q of seed vinegar and water were added to the separated alcoholic liquid, and the total volume was reduced to about 4
5000.

This vinegar source solution is then charged into a water bucket and subjected to acetic acid fermentation by a static fermentation method for about 60 to 80 days.The vinegar source solution is filtered with diatomaceous earth and slaged with bentonite in a conventional manner to obtain the desired chlorella-added adlay vinegar. Chlorella pigeon formate according to the present invention (Example 1), pigeon vinegar brewed without adding chlorella (Comparative Example 1), and Chlorella pigeon vinegar brewed without adding chlorella
Table 1 shows the component values of vinegar (Comparative Example 2) brewed by the Hasayoshi method in the production of Hatobari vinegar, and Table 2 shows the results of the sensory tests of Example 1 and Comparative Example 1. The results of the sensory test are shown in Table 3.The sensory test was performed on panel 20.
It is a name.

Table 1 Table 2 Table 3 Example 2 After adding 3 times the amount of water to 700 kg of brown rice and heating it to alpha the starch in the brown rice, 175 kg of chlorella powder (25% of brown rice) and 160 kg of rice malt were added.
g and fermentation is carried out for about 1 to 2 days while maintaining the temperature at 50 to 60 degrees. Thereafter, the same treatment as in Example 1 is carried out to obtain the desired chlorella-added brown rice vinegar.

Chlorella-added brown rice vinegar according to the present invention (Example 2).

Table 4 shows the component values of brown rice vinegar brewed without adding chlorella (Comparative Example 3) and vinegar brewed by the quick brewing method in the production of chlorella/brown rice vinegar (Comparative Example 4). The results of the sensory test for Comparative Example 3 are shown in Table 5.

Table 4 Table 5 From the above results, it can be seen that the grain vinegars of Examples are superior in nutritional value, aroma, and taste compared to those of Comparative Examples.

〔Effect of the invention〕

According to this invention, since koji is made by mixing grains with chlorella or spirulina, it is highly nutritious as a composite food with chlorella or spirulina, has less acetic acid odor, has an aroma, and is soft and drinkable. It is possible to produce grain vinegar with a pleasant texture.

Claims (2)

[Claims] (1) Grain and chlorella or spirulina are mixed, the starch in the mixture is saccharified using koji, and the protein is decomposed into amino acids, followed by alcohol fermentation, followed by acetic acid fermentation using a static fermentation method. A method for producing grain vinegar. (2) The mixing ratio of chlorella or spirulina is 5% of the grains.
The method for producing grain vinegar according to claim 1, wherein the amount is 25% by weight.