JPS6244164A - Production of viscous vinegar - Google Patents

Abstract

PURPOSE:To obtain viscous vinegar having improved flavor and taste, by carrying out continuous two-stage fermentation by the use of acetic acid bacteria belonging to the genus Acetobacter or Gluconobacter. CONSTITUTION:Viscous vinegar is obtained by using the following continuous fermentation processes of (a) and (b). (a) The fermentation process wherein a belonging to the genus Acetobacter or Gluconobacter, capable of producing a viscous substance, is cultivated to produce the viscous substance. (b) The fermentation process wherein the culture mixture prepared by the fermentation process a is incorporated with a nutrient source necessary for acetic acid fermentation and acetic acid fermentation is carried out by acetic acid bacteria belonging to the genus Acetobacter or Gluconbacter. Any substance produced by acetic acid bacteria belonging to the genus Acetobacter or Gluconbacter can be used as the viscous substance. Acetobacter polysaccharogens MT-11-2(FERM BP-112) can be used as the acetic acid bacteria.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing viscous vinegar, and more specifically, to a method for producing viscous vinegar, and more specifically, using acetic acid bacteria belonging to the genus Acetobacter or the genus Gluconobacter. The present invention relates to a method for producing viscous vinegar through continuous fermentation.

(Prior Art) As a conventional method for producing viscous vinegar, the only known method is to add a viscous substance produced by acetic acid bacteria after the completion of acetic acid fermentation [JP-A-60-105460] ,
JP-A-59-156253, "Research on Fermented Seasoned Foods" (Textbook for the FY1973 Technology Development and Research Grant Project Result Dissemination Seminar, Small and Medium Enterprise Agency, pp. 35-44
1978]. Acetic acid bacteria are used to produce a viscous substance, and then a nutrient source for acetic acid fermentation, i.e. vinegar mash, is added and the viscous substance producing bacteria are directly cultured, or another acetic acid bacteria is inoculated and acetic acid fermentation is carried out. There is no known method for producing viscous vinegar through continuous fermentation.

(Problems to be Solved by the Invention) In order to produce viscous vinegar by adding and dissolving viscous polysaccharides to the acetic acid fermentation finished liquid, that is, raw liquor, water-soluble polysaccharides are dissolved in the raw liquor. There is a way. However, commercially available water-soluble polysaccharides are all in powder form, and it takes a lot of energy and time to completely dissolve them in low-pH foods such as vinegar. The characteristic rich aroma deteriorates.

For example, 500 mj of commercially available rice vinegar! When trying to dissolve commercially available xanthan gum 1% (W/V) in rice vinegar, the xanthan gum became lumps when added to the rice vinegar.
Even after stirring for 6 hours, it is not completely dissolved.

In addition, in the method of adding and mixing a viscous substance produced by fermentation, that is, a fermentation-finished liquid containing a viscous substance, or a viscous substance-containing liquid obtained by purifying and sterilizing the fermentation-finished liquid, to vinegar, which is an acetic acid fermentation-finished liquid, Various types of equipment are required for the fermentation process, purification, and sterilization process for producing a viscous substance, and the associated labor and management are indispensable, which poses many practical problems.

Moreover, the method of adding such a viscous substance to vinegar inevitably contains an off-flavor in addition to the aroma peculiar to vinegar, leaving much room for improvement.

(Means for Solving the Problem) As a result of intensive research into a method for efficiently producing viscous vinegar with good flavor, the inventors discovered that acetic acid bacteria belonging to the genus Acetobacter or Gluconobacter are water-soluble. Noting that it has the ability to produce polysaccharides, which are viscous substances (see the specifications of JP-A-58-78596 and JP-A-5''9-203498), and further perform acetic acid fermentation, First, a fermentation process was performed to produce a viscous substance using the acetic acid bacteria, and then a fermentation process was performed in which acetic acid fermentation was performed.
We were able to produce viscous vinegar with good flavor.

On the other hand, the physiological effects of viscous substances include, for example, antitumor effects, cholesterol-lowering effects, and glucose tolerance-improving effects. Furthermore, vinegar has been used as an acidic seasoning since ancient times, and in recent years it has been discovered that it has physiological effects such as preventing high blood pressure and relieving fatigue. Therefore, the viscous vinegar obtained by the above method is valuable as a health food that has both of these physiological effects. In addition,
Because it is a new food that has a consistency that conventional vinegar does not have, it can be used in sauces for dumplings, for example, to add seasonings to the dumplings, and vinegar for dressings can be used with oil, salt, and spices. Another advantage is that a dressing with excellent emulsification stability can be made by simply adding and shaking lightly.

The present invention provides a method for producing viscous vinegar characterized by comprising the following consecutive fermentation steps (a) and (b).

(a) A fermentation process in which viscous substance-producing bacteria belonging to the genus Acetobacter or Gluconobacter are cultivated to produce a viscous substance; (b) The culture obtained in the above fermentation process (a) is used for acetic acid fermentation. A fermentation process in which acetic acid fermentation is carried out by acetic acid bacteria belonging to the genus Acetobacter or Gluconobacter by adding a nutrient source, and in the present invention, the viscous substance is produced by acetic acid bacteria belonging to the genus Acetobacter or Gluconobacter. If so, any of them can be used, and in particular, a viscous substance made of water-soluble polysaccharide is preferably used from the viewpoint of safety and productivity. Specifically, water-soluble polysaccharides described in the specifications of JP-A-58-78596 and JP-A-59-203498 can be used as suitable viscous substances.

As the bacteria producing the viscous substance, any acetic acid bacteria belonging to the genus Acetobacter or the genus Gluconobacter and capable of producing a viscous substance can be used. The acetic acid bacteria used in this fermentation process may be a single bacteria or multiple bacteria.
In the latter case, mixtures of different viscous substances can be fermented. Specifically, Acetobacter olis
accharogenes) M T-11-2 (FE
RM BP-112), Ace tobacter terpot sac
charogenes) MF-8 (FERM B
P-113), Acetobacter
ter) M, H1597 (FERM BP-280
) etc. can be used. Furthermore, the acetic acid bacteria used for acetic acid fermentation of the acetic acid fermentation culture solution containing a viscous substance, that is, vinegar mash, may be any acetic acid bacteria that has acetic acid fermentation activity, and usually has a good flavor as vinegar. Acetobacter bacteria, which is used as a bacterium for brewing vinegar and has high productivity, is suitable. As such acetic acid bacteria, for example,
There are Bacterium No. 2 and Bacterium No. 2 of the Microtech Institute. The most efficient method is to use acetic acid bacteria, which have viscous substance production activity and also have the activity as a vinegar-brewing bacterium. It is also possible to produce vinegar. That is, acetic acid bacteria suitable for each fermentation process can be selected and used in combination.

In the present invention, the culture medium used in the production of the viscous substance in the first stage may be one that is commonly used. For example, the carbon source may be glucose or xylose.

Sorbitol, sorbose, mannitol, fructose, arabinose, sucrose, gluconic acid, acetic acid, glycerol, double honey, saccharified liquid of starchy grains, etc.
A species or a mixture of two or more kinds can be used. For the concentration of carbon source in the medium 0.5-8% (w/w)
, preferably 1 to 5% (w/w). In addition, the medium used in the subsequent acetic acid fermentation may be a raw material called vinegar moromi, but each type of vinegar, such as rice vinegar, cereal vinegar, apple vinegar, and grape vinegar, has its own unique raw materials. It can be used using commonly used raw materials and by commonly used methods.

Next, regarding the fermentation process, (a) In the fermentation process for producing a viscous substance, the above medium is inoculated with acetic acid bacteria, which are viscous substance producing bacteria. Cultivation is carried out aerobically, operating an aerated agitation culture device, fermentation temperature is 20 to 35 °C, preferably 25 to 30 °C, and the pH of the medium is controlled to 3 to 8, preferably 5 to 7. By culturing, the desired viscous polysaccharide can be produced. The ventilation amount at this time is 0. It is possible to produce the target substance if it is above I VVM, but from the standpoint of production efficiency of viscous substances, 0.
4 to 0.6 VVM is preferred. Next, (b) In the acetic acid fermentation process to produce vinegar, the conditions for general acetic acid fermentation,
For example, using an aerated stirring culture device, the fermentation temperature is approximately 30°C.
Ventilation agreement 0. By culturing under IVVM conditions, normal table vinegar with a final acetic acid concentration of 4 to 10% (w/w) can be produced. Further, in either case, the fermentation time may be set until the desired substance is sufficiently produced.

In the process of moving from (a) the fermentation process that produces a viscous substance to (b) the acetic acid fermentation process, the entire amount of nutrients necessary for acetic acid fermentation is added to the fermenter while the operation of the fermentation equipment is stopped or continuously operated. The acetic acid fermentation in step (b) may be carried out batchwise, or the acetic acid fermentation may be carried out in a fed-batch culture method while continuously operating the fermentation equipment, i.e., at an acetic acid concentration of 4 to 10% (in/+4).
) Fermentation can also be carried out by gradually adding ethanol corresponding to

From the viewpoint of fermentation efficiency, the latter method is preferable, but either the batch method or the fed-batch method can be selected as appropriate.

When using acetic acid bacteria different from those used in the previous viscous substance production fermentation in the acetic acid fermentation process, the acetic acid bacteria may be inoculated at the time of adding the nutrient source.

Next, the method of the present invention will be explained in detail using experimental examples.

Fermentation capacity 1ffi! M! 1 Potassium phosphate 0.1g, 2 phosphoric acid per 11 tap water in Jar Fermenter
Potassium 0.1g, Magnesium sulfate heptahydrate 0.3g
, 0.005 g of ferric chloride, 2 g of yeast extract, and 15 g of sucrose were dissolved, and medium 31 for viscous substance production fermentation, adjusted to pH 6, was added, and precultured with a medium of the same composition by shaking culture. Acetobacter polysanirogenes MT-11-2 (FERM BP-112)
inoculated and cultured at 30°C, 1 aeration volume, 0.6 VVM, and 4
Cultured for 8 hours. In addition, the pH during the culture was controlled to pH 5.5 to 6.0 using a 2N-NaOH solution and a 15% acetic acid aqueous solution.

In addition, the viscosity during culture was measured using a B-type viscometer. Next, a medium containing rice saccharified vinegar solution and 60% (v/v) ethanol was added to this jar fermenter in which a viscous substance was produced, and the ethanol concentration was adjusted to 5% (v/v). Fermentation temperature 30℃ 2 Aeration rate 0. Continue aeration and agitation culture at IVVll. At this time, the nutrient source may be added to the jar fermenter all at once without stopping the aeration and agitation, or the nutrient source may be gradually added using a fed-batch culture method to carry out acetic acid fermentation.

Table 1 summarizes the fermentation process aspects and fermentation results.
The fermentation process in A) was carried out by adding the nutrient source at once, and in the method in B), both the nutrient source for viscous production and the nutrient source necessary for acetic acid fermentation were added to the jar fermenter. Fermentation concentration 30℃ 1 ventilation 3i0. I VV
M was inoculated with the acetic acid bacteria used in the fermentation process (A) above. In addition, method (C) was carried out using the reverse process of the above fermentation process (A), in which the acetic acid fermentation process was performed first. As is clear from the table, fermentation process (A) is the only method capable of producing the desired viscous vinegar. This experiment also revealed that viscous vinegar with good flavor can be obtained by controlling the pH. Next, the progress of the fermentation process (A) is shown in Table 2.

Table 2 Progress of fermentation process (A) *A nutrient source for acetic acid fermentation was added.

The viscous vinegar used in the present invention is the fermentation-finished liquid itself, but since the fermentation-finished liquid contains acetic acid bacteria and impurities, it can be used with various brewing shaking agents, as well as with clarifying agents, such as persimmon juice. By removing acetic acid bacteria and impurities by adding , egg white, hentonite, etc., or by performing physical treatment such as centrifugation, it is possible to obtain viscous vinegar with a clear window and even better flavor. .

(Example) The present invention will be specifically explained with reference to Examples below.

Example 1 Monopotassium phosphate 0.1g, dipotassium phosphate 0.
1g, magnesium sulfate heptahydrate 0.25g, dichloride
0.005g iron, 2g yeast extract and 15g glucose
g was dissolved in 11 tap water to prepare a culture medium.

This medium is 37! After adjusting the pH to 7.0, the culture medium was placed in a 51-volume jar fermenter, and Acetobacter polysasocalogenes MF-8 (FE'
A preculture of RM BP-113) was inoculated as a seed into a jar fermenter containing the above medium, and cultured for 48 hours at a fermentation temperature of 30° C. and an aeration volume of 0.5 VVM. During the culture, the pH of the culture solution was controlled at 5.5 to 6.0 using a 2N-NaOH solution and a 15% acetic acid solution. After 48 hours of culture, the viscosity of the culture solution was 830 cp. Continuing with this viscous substance.

Rice saccharification solution and 60% ethanol (
v/v) was fermented at a fermentation temperature of 30° C. with 1 aeration of 5% (v/v) until the ethanol concentration was 5% (v/v), which corresponds to an acetic acid concentration of 5% (w/w).
00 rpm (7) agitation condition. At this time, there is no need to control the pH of the culture solution. In this way 48
By culturing for hours, the viscosity was 700 cp and the acetic acid concentration was 4.
．． A 5% viscous vinegar was made.

Example 2 Culture medium 71 was prepared by mixing rice saccharification solution saccharified with koji and rice vinegar to give a reducing sugar of 2% (iv/iy) and acetic acid concentration of 0.3% (iv/iy) with tap water. Prepared. next,
This medium was adjusted to pH 6.0 with NaOH used in Example 1.
The mixture was adjusted to 0 and placed in a 301 volume jar fermenter. On the other hand, Acetobacter MH-1597 (FE
RMBP-280) was inoculated into a jar fermenter containing the above medium as a seed, and the culture temperature was 30°C and the aeration rate was 0.
The cells were cultured for 40 hours at 5 VVM. During culture, 2N-NaO
Adjust the pH of the culture solution to 5-7 using H solution and 15% acetic acid solution.
was controlled. The viscosity of the culture solution after 40 hours of culture was 550 cp using a B-type viscometer. Next, culture solution 13I!, which was saccharified with koji and had a 15% saccharified reducing sugar concentration and an ethanol concentration of 8.1% (v/ν), was added to this culture solution, and the pH control was stopped. Aerated agitation culture was performed at a culture temperature of 30°C and aeration volume of 0.IVVM, and the viscosity was 140 cp.
, viscous vinegar 201 with an acetic acid concentration of 4.48% (w/w) was obtained.

Furthermore, one part of the viscous vinegar obtained in this way was added to 800 yen.
Or, p, m,, By centrifuging for 30 minutes to precipitate the acetic acid bacteria, the supernatant has a viscosity of 13 with excellent transparency and a turbidity of 0.106 at ODI 6°.
8 cp of vinegar of the present invention was obtained.

Add 6 g of salt and 0.0 g of pepper to 100 mA of this viscous vinegar.
2g and 0.5g of sodium glutamate were added and dissolved, and 300ml of salad oil was added little by little while shaking vigorously (salad dressing was made.On the other hand, as a control, commercially available rice vinegar was used instead of the viscous vinegar mentioned above). Dissolve 0.2 g of commercially available xanthan gum in 100 ml (acetic acid acidity 4.5% (w/w)), add the above salt, pepper,
A salad dressing was prepared in the same manner by adding the same amount of sodium glutamate as above. A sensory evaluation of these salad dressings revealed that they were palatable.

In terms of texture, the products according to the present invention were superior to the control products.

<Effects of the Invention> As described above, the viscous vinegar produced by the present invention not only has excellent flavor and texture, but also has the physiological effects of a viscous substance, so it can be used as a health food. It is also of high value.

Claims (5)

[Claims] (1) A method for producing viscous vinegar characterized by comprising the following consecutive fermentation steps (a) and (b). (a) A fermentation process in which viscous substance-producing bacteria belonging to the genus Acetobacter or Gluconobacter are cultivated to produce a viscous substance; (b) The culture obtained in the above fermentation process (a) is subjected to acetic acid fermentation. A fermentation process in which acetic acid bacteria belonging to the genus Acetobacter or Gluconobacter add necessary nutrients and perform acetic acid fermentation; (2) Acetobacter belonging to the genus Acetobacter is Acetobacter polysaccharogenes MT-11-2 (FERM B
P-112). The method according to claim 1. (3) Claim 1, wherein the acetic acid bacterium belonging to the genus Acetobacter is Acetobacter polysaccharogenes MF-8 (FERM BP-113)
The method described in section. (4) The method according to claim 1, wherein the acetic acid bacterium belonging to the genus Acetobacter is Acetobacter MH-1597 (FERM BP-280). (5) The method according to claim 1, wherein the viscous substance is a water-soluble polysaccharide.