JPS6255070A - Production of date vinegar - Google Patents

Abstract

PURPOSE:To produce date vinegar having flavor of date of its own and extremely improved nutritive value, by subjecting dates as a raw material to alcohol fermentation and then to acetic acid fermentation. CONSTITUTION:Dates are sterilized under heating, optionally treated with an enzyme and subjected to alcohol fermentation by the use of yeast for SAKE (liquor), for grape wine or by another yeast for culture. Then, the fermented dates are squeezed to give a squeezed solution, or the dates are sterilized under heating, the pericarp and seeds are removed and the dates are optionally treated with the enzyme. The dates are pressed, optionally sterilized and subjected to alcohol fermentation. Then, the alcohol fermented solution is incorporated with seed vinegar, subjected to acetic acid fermentation by a proper method and filtered.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing vinegar using date fruit as a raw material.

In the production of vinegar, it is well known to produce fruit vinegars such as rice vinegar made from rice, apple vinegar made from apples, and grape acid made from grapes.

There was no date vinegar made from date fruit, which is mainly produced in Iraq and contains a lot of pectin and carbohydrates, as well as vitamins and minerals.

The present inventor has researched the production of vinegar that effectively utilizes sugars and minerals such as calcium, phosphorus, iron, and potassium originating from date fruits, and has the flavor and nutritional value unique to date fruits, and has developed the present invention. This was achieved.

In the present invention, after heat sterilization of date fruits, enzymes are added if necessary, enzyme treatment is carried out, yeast is added and alcohol fermentation is carried out, and then squeezed to obtain a squeezed liquid, and seed vinegar is added to the squeezed liquid. This is a method of producing date vinegar by adding acetic acid, fermenting it, and filtering it. Also, after heating and sterilizing date fruits, removing the pericarp and seeds, adding enzymes if necessary, enzymatically treating them, and then squeezing the juice to make the juice. In this method, date vinegar is produced by sterilizing by heating if desired, adding yeast to this, subjecting it to alcohol fermentation, adding seed vinegar, subjecting it to acetic acid fermentation, and filtering.

The heat sterilization treatment in the present invention refers to date fruits with a temperature of 70 to 90%.
This means heat-killing treatment in hot water at a temperature of 30 to 60 seconds, preferably accompanied by stirring. Further, heat sterilization of the juice (fruit juice), which is carried out as desired, means high temperature instant sterilization, shell-and-tube sterilization, and other appropriate means. This optional sterilization treatment is effective when the juice extraction process and fermentation process are separated. Enzyme treatment is a process to facilitate the extraction of date fruits, which have a high content of pectin, carbohydrates, senki, etc., and pectinase or enzymes such as pectinase, cellulase, and galacturonase are used in combination as appropriate. It is preferable that the amount used is O,025 to 0.0.
A commercially available pectinase-containing complex enzyme preparation containing 3% by weight and each of the above-mentioned enzymes can be used. The enzyme can be added to the heat-treated date fruit, or the enzyme can be added to the fruit pulp from which the seed coat and one seed have been removed. In the former case, a portion of the juice can be made into date vinegar mash by enzymatically treating it, followed by alcohol fermentation, and then squeezing the juice, while in the latter case, it can be squeezed and squeezed after the enzymatic treatment. After obtaining juice (fruit juice) and subjecting it to alcohol fermentation, a portion of this can be used as date vinegar mash. The yeast used in the alcohol fermentation process refers to sake yeast, grape wine yeast, and other cultured yeasts, and an appropriate method is used for the vinegar NI fermentation process.

In the present invention, date fruits are heat-treated in hot water (
Stirring at an appropriate speed is preferable, as it not only sterilizes the fruit but also damages the seed coat and prevents the pericarp and pericarp in the subsequent process.
This is to facilitate seed removal, juice extraction treatment, enzyme treatment, etc. For the juice extraction process, a squeezing press, a pulper, a finisher-2 centrifugal filter, an ultrafiltration membrane device, and the like are used as appropriate. In addition, by distilling the date fruit after alcohol fermentation in the present invention, high-quality date soju or date brandy can be obtained. Furthermore, in the present invention, the date vinegar can be combined with plum fruits that are enucleated or not enucleated and tJ! Date vinegar having a plum flavor can be obtained by adding a desired amount of IQ or date juice and storing it for 10 days to 1 year.

Example 1 Water 4241 was added to 156 kg of date fruits, heated and stirred at 90°C for 30 minutes, and then allowed to cool. When the product temperature reached 38°C, 0 of the composite enzyme preparation (sucrase A, commercially available product) was added.
．． 025% was added and treated with enzymes, and then allowed to cool. When the product temperature was 26°C, 130g of solid sake yeast was added and fermented with alcohol. When the alcohol content was 10.11°C and about 7%, it was separated. A clear squeezed liquid was obtained.

The obtained juice was diluted to a desired acidity of 5.2%, the amount of mash to be prepared was 7471, fermented with acetic acid (for 22 days), and filtered to obtain date vinegar. . The acidity of the obtained D.C. vinegar was 5.04%.

Example 2 After immersing 3000 kg of date fruits in hot water at 70°C for 1 hour, the fruits and seeds were separated using a pulper, and an enzyme (commercially available sucrase A) was added to the pulp, which was then treated with an enzyme. I put this in a cloth bag and squeezed it, and the sugar meter reading was 31.
5 juice juice for 3200j! I got it.

To the obtained fruit juice 32001, water was added at a ratio of 700 J to the fruit juice 2400, and 1.5 kg of ammonium phosphate and 1001 yeast mash (cultured wine yeast) were added to make the sucrose meter reading 25. , alcohol fermentation was started at 27°C, the product temperature was controlled at 24-25°C, and fermentation was continued for 20 days.
Subsequently, after removing the dregs, date wine with an alcohol content of 13.5% was obtained.

A portion of the obtained date liquor was sterilized, and then seed vinegar was added to give an initial strength of 1.95% and an initial alcohol content of 4.1.
% of water to make mash of 15201, and acetic acid fermentation was performed by the standing method. Result: 5.4 after 25 days
% acidity of date vinegar was obtained.

According to the present invention, a large amount of carbohydrates contained in date fruit is used to perform alcohol fermentation to obtain an alcoholic product that can be used for distilled spirits, and this is further subjected to acetic acid fermentation, so that it is easy to Date vinegar with extremely high nutritional value can be obtained.

Claims (2)

[Claims] (1) In the production of vinegar, date fruits are heat-sterilized, enzyme-treated if necessary, alcohol-fermented, and the resulting juice is subjected to acetic acid fermentation and filtration. The unique manufacturing method of Tates vinegar. (2) In the production of vinegar, date fruits are heated and sterilized, the pericarp and seeds are removed, enzyme treatment is performed if necessary, and the juice obtained by squeezing is subjected to sterilization if desired, and then alcohol fermentation is performed. A method for producing date vinegar, which comprises processing, followed by acetic acid fermentation and filtration.