200806787 九、發明說明： 【發明所屬之技術領域】 本發明係關於一種醋之製造方法，與以該方法製造之醋 。尤其是，本發明係關於：一種可降低含有米糠的醋特有的 不好氣味之方法，在以含有米糠之原始材料製成醋的過程中 可含有 5-乙醯氧基甲基糠醛（以下簡稱爲5_AMF)，例如黑 醋及用糙米製成的糙米醋；以及利用這種方法所製造的醋。 【先前技術】 近幾年來，像飲用飲料般的飲用醋已經相當普遍。尤其 是，從糙米（原始材料）所製成的黑醋，其被確認出具有多 種的保健功能，飮用黑醋飮料是流行趨勢，而且黑醋變成一 種非常常見的調味料，例如含有黑醋的柑橘醬油。 然而，不論是黑醋或是由糙米所製成的醋，其都存有一 些問題就是來自醋酸的強烈的不好的氣味，以及另外一種米 糠醋特有的不好的臭味，而導致使用上受到限制。 其已揭露一種降低從糙米所製成的醋所具有不好氣味 之方法，例如，添加海藻湯到含有黑醋及醬油的柑橘醬油中 的方法（例如，請参閱專利文件1)。 然而，添加海藻湯所造成的問題是加於醋的飲料中會減 少適合度及接受度。因此，希望能發明一種可以降低糙米製 成醋所有的特殊不好的氣味之方法以及能應用於較廣的範 圍來使用。 値得注意的是，用來改善醋的味道與氣味之方法，其係 已揭露爲添加蔗糖素至黑醋中之方法（例如，請参閱專利文 200806787 件2)，及允許包含有高砂及糠醛的方法（例如，請参閱專利 文件3)及其類似的方法。然而，這些方法可以減少主要來 自醋中有機酸之醋酸所產生的刺激性酸味，但卻不能降低黑 醋中特殊不好的氣味及其類似的氣味。 另外，5-AMF的使用在現今硏究中曾指出使用於甜醋中 (例如，請参閱非專利文件1 )，但並未發現存在於其他的醋 中。另外，5-AMF在醋的氣味上的影響，例如降低糙米製成 醋所特有的不好的氣味，是前所未知的。 專利文件 1: JP-A-2004-49104 專利文件 2: JP-A-2002-335924 專利文件 3 : JP-A-200 1 -69940 非專利文件 1 : J. Chromatogr. Sci.，Vol.41，No.6, p.305-310, 2003 【發明內容】 本發明之目的係提供一種可被廣泛應用之製造如飮用 或烹煮醋的方法，而這方法涉及降低從米糠之原始材料所製 造而成的醋，其所特有之不好氣味；及利用這種方法所製成 的醋。 本發明之發明者經由廣泛的硏究達成前述之目地。結果 ，本發明之發明者發現藉由在醋（以含有米糠之原始材料所 製造而成）中含有特定濃度範圍之5 -乙醯氧基甲基糠醛，可 以降低含米糠之醋所特有的不好氣味，因此可明顯地改善醋 的品質與好的感官味道。本發明便是基於這個發現而完成。 亦即，根據本發明的第一個觀點，其係提供一種製造醋 200806787 之方法，其包括：使用含米糠之原始材料；及允許在醋中含 有最終濃度爲0.5至50ppm之5-乙醯氧基甲基糠醛。 另外，根據本發明的第二個觀點，其係提供一種醋，其 係由依據本發明的第一個觀點之方法所製造而成。 根據本發明的第三個觀點，其係提供一種食物或飲料， 其包括依據本發明的第一個觀點之方法所製造而成的醋。 根據本發明，可降低降低從米糠之原始材料所製造而成 的醋所特有之不好氣味，及將該醋應用於廣泛的用途，包括 飲料及其類似的醋。 以下，將詳盡的描述本發明。 根據本發明的第一個觀點，其係關於一種製造醋之方法 ，包括：利用含有米糠之原始材料；以及允許在醋中含有最 終濃度爲〇·5.至50ppm之5 -乙醯氧基甲基糠醛。 醋可粗略的分類爲釀造醋及合成醋。本發明之醋較佳爲 釀造醋，其係由主要的原始材料經醋酸發酵所獲得。舉例來 說釀造醋包括米黑醋、糙米醋、米醋及穀醋。其中，以米黑 醋及糙米醋較爲適合。 要注意的是“米黑醋”一詞，依據醋品質標準（Vinegar Quality Standards;日本農林水產省公告第1821號，修正於 2004年10月7曰）之定義係指「一種穀類的醋」，其係只用 米（除去掉米糠層的糙米精緻化的米之外）或用米加小麥或 大麥當原始材料所製成，而且其係使用每公升含有180克以 上米之穀醋，以及在發酵與熟成的過程中使之成色爲棕色或 黑棕色。 200806787 本發明中所謂的”米糠”認爲是糙米外表的一部份，爲 糙米製成精緻米的過程中產生。”米糠”更完美地是指當某 個程度精緻化糙米的表面所產生的物質（在下文中，有時候 被稱爲”精緻率”）約少於6%。 本發明中所使用的”含米糠的原始材料” 一詞，不只是 所謂的米糠，例如米糠及紅米糠而且是至少含有一部份米糠 層的米，例如糙米及部分來自沒有去除全部米糠層的精緻米 。其中糙米及部分精緻米都適合使用，而糙米較適合。 米糠含有充足的營養物質例如蛋白質、礦物質、膳食纖 維及含油量，而且也包含大量的芳香物質例如醛類包括己醛 以及醇類包括己醇。 由含有米糠的原始材料製造的醋中造成不好氣味的物 質並不明確。然而，假設這物質是由前述所提經由酒精發酵 或醋酸發酵的芳香物質的演變有複雜的關係。 使用於本發明之製造醋之方法的原始材料、任何其他的 穀類，例如精緻米、小麥、大麥以及玉米都可使用在含有米 糠的原始材料之組合中。 原始材料可使用的量係爲40到1 200克，且較佳爲每公 升的醋含有180到1 200克。其中含有米糠的原始材料可使 用的量爲40到700克，且較佳爲每公升的醋含有1 80到700 克。 本發明之製造醋的方法沒有特別的限制，除了前述所提 的”含有米糠的原始材料，，作爲原始材料來使用，且5-AMF 被允許包含於其中，而典型的製造醋的方法亦包括其中。 200806787 在下文中，將描述一個製造醋的典型方法的例子。 那就是，首先，將含米糠之原始材料的澱粉用麹或醣化 酵素醣化，然後經醣化之米及/或大麥的沈澱物及其類似物 以過濾等方法移除，而製備成醣化溶液。然後將這醣化溶液 利用酵母菌以進酒精發酵，固體例如酒粕（sake less)經過濾 等方式移除而獲得酒精發酵液。再者，將所獲得的酒精發酵 液（也就是含酒精的溶液）跟種子醋混合，並且利用醋酸菌進 行醋酸發酵。在醋酸發酵完成後，將該發酵液進行適度的熟 成，過濾，消毒，充塡入容器例如瓶子，這樣醋就製成了。 另一方面，本發明中一種製成醋的方法，其可採納一種 允許在醋酸發酵的過程中，加酒精至上述提及相同方法之藉 由醣化含有米糠的原始材料獲得的醣化溶液中。. 本發明中，用醋酸發酵的這個方法可爲所謂的靜態發酵 法，其係利用醋酸菌在發酵液的表面靜態繁殖或使用液面下 發酵法，其係在液面下進行發酵。 其他的製造方法，係在容器中，例如在罐中同時進行醣 化、酒精發酵及醋酸發酵的過程，此亦爲習知。 在製造本發明的醋的方法中，允許醋中含有5 -乙醯氧 基甲基糠醛（5-AMF)係爲必須的。 5-AMF是一種存在於甜醋中的物質，但不知道存在於 其他的醋中。 甜醋是一種產於南歐的醋，且適用相同的方法來製造： 榨取及過濾的葡萄汁利用煮沸來進行濃縮；將這濃縮的葡萄 汁進行酒精發酵及醋酸發酵；且將最終產物裝於桶中，且經 200806787 過長時間的熟成一段時間後將產物移到另一個桶中。爲什麼 5-AMF存在於甜醋中的原因並不清楚，但是推測可能產生於 特定的生產步驟。 在製造本發明的醋的方法中，醋中允許最終濃度含有 0.5到50ppm的5-AMF，且較佳爲8到50ppm。當5-AMF的 含量少於底線値，就沒有意義因爲特有的不好的氣味就不會 被降低。同時，當其含量超過上限値，也不是最適合，因爲 5-AMF的味道會變的太強以致於有化學的氣味產生，而造成 醋中有不舒服不適合的氣味。 在本發明中，調整醋中5-AMF含量在前述所提及的範 圍內之方法，並不特別限制只要醋中5-AMF的最終濃度可 調整於前述所提及的範圔內。另外，這調整可在產醋步驟中 的任一步驟進行。 値得注意的，在根據本發明的三個觀點所製造含有醋的 食物或飲料的例子中，在製造食物或飲料的步驟中5-AMF 被允許包含其中。 在本發明中，允許5-AMF包含於醋中的方法的例子包 括有：在製造步驟中添加含有5-AMF原始材料或單獨添加 加5-AMF的方法；藉發酵來釀造製造步驟中的方法；及組 合這些方法之方法。 在本發明的例子中，當5-AMF允許包含於醋中，而藉 由添加含有5-AMF之原始材料或單獨的5-AMF，5-AMF可 添加於製造醋的步驟中之任何一個階段。例如，5 -AMF可以 添加到含有酒精的麥芽、醣化溶液或醋酸發酵完成後的醋。 -10- 200806787 ‘ 値得注意的是’含有5AMF的材料可能爲任—個可使用 於食物之材料’例如甜醋。在這例子中含有5 A M F的原始材 料使用於何處，較適合的是5-AM F在其中的含量是一開始 決疋的，且含有5 _ A M F的原始材料的添加量是可以被調整 的，以便5-AMF最終在醋中的濃度變得適當。 另外，當5-AMF被單獨使用時，可用在從甜醋中獲得 ’或藉由卒取其類似物所得之類似物，或由揭露於 JP-A-1 1 -27 9 1 66之方法所合成或其他類似的方法。 5 - AM F的含量可被檢測，例如，如下所述之藉由液相層 析串聯質譜儀分析（L C / M S a n a 1 y s i s)的方法。 那就是，首先，取1 // 1的樣品，如需要可被稀釋，將 其注入高效能液相層析儀（L C)中。 所使用的高效能液相層析儀（LC)型號爲Agilent 1100( 由Agilent Technologies公司所製造）而進行分析的條件如下 :那就是，分析管柱：Zorbax Eclipse XDB C18 (2.1毫米 X 150毫米，粒子直徑 5 um;由Agilent Technologies公司 所製造）；移動相A : 0.05%甲酸（在水中）；移動相b : 0.05% 甲酸（在甲醇中）；混合的比率（A:B)爲（95:5)從〇到5分鐘 ，且線性漸進的混合比率爲（95 : 5)到（70:30)從5到20分鐘 ，及（70:30)到（0:100)從 20 到 25 分鐘，及（0:100)從 25 到35分鐘；流動速率：0.2毫升/分鐘；及分析管柱的溫度 :40°C。於紫外線波長280奈米下進行檢測。 在那之後，利用質譜儀來檢測產物的分子量，及利用 5-AMF相關的離子進行確認與定量。 -11- 200806787 例如，所使用的質譜儀（MS)型號爲Agilent 1100 MSD SL (由Agilent Technologies公司所製造），及進行分析的條 件如下：離子源：ESI+ ;電噴灑離子化氣體噴霧器（壓力）： 氮氣（3 5 p s i);碎片電壓：1 〇 〇伏特；毛細電壓：3，0 0 0伏特 •，及乾氣體（流速，溫度）：氮氣（12升/分鐘，3 5 0 °C )。利用 掃瞄式離子測微儀（SIM)離子尺寸169進行檢測。 如上所述，含有米糠的醋所特有的不好的氣味可經由包 含5-AMF於醋中被降低。 這個發現是根據本發明的第二觀點的運用，而造就了含 有5-AMF的醋的產物。 本發明的醋可以用於作爲一種未經修飾地調味料，而可 降低含有米糠的醋所特有的不好的氣味。 進一步而言，如本發明所提出的第三觀點，本發明的醋 可利用於食物及飲料的製造。 含有本發明的醋的食物或飮料之例子，但不侷限於此， 飮料例如不含酒精性的飲料；調味料例如柑橘醬油、拌沙拉 等用的調味料及調味醬；以及食物例如壽司、酸的食物及沙 拉。 那些食物及飲料可由習知的方法製得。不含酒精性的飮 料含有本發明的醋可經由，例如，添加果汁、蜂蜜和及其類 似物於本發明的醋中且適當地稀釋這混合物而製成。 另外，含有本發明的醋的柑橘醬油可經由，例如，添加 糖、鹽、醬油、油、香料和及其相似物到本發明的醋中而製 成。 -12- 200806787 【實施方式】 在下文中，本發明將經由實施例被詳盡的描述。然而， 本發明並不預設受限於這些實施例。 實施例1 (1) 製備醣化溶液 將6公斤的糙米經硏磨後懸浮在水中以便調整懸浮液 的總體積爲20公升。將20公克的α -澱粉酵素製備劑 (Kleistase Τ-5,由Daiwa Kasei Κ·Κ·製造）加入懸浮液中，且 利用持續攪拌來達到液化，同時維持在90°C持續90分鐘。 將最終結果的混合物加熱至120°C持續20分鐘使α ·澱粉酵 素去活性化，且隨後冷卻至5 8 °C。將準備40公克的葡萄糖 激粉酵素（Sumizyme，由Shin Nihon Chemical公司製造）及 1〇 公克的蛋白酵素（Sumizyme LP-50，由 Shin Nihon Chemical公司製造）加入最終結果混合物，隨後於58°C行醣 化作用進行1 8小時。隨後，用壓濾機過濾最終產物，從而 獲得1 5公升的糙米醣化溶液。 (2) 酒精發酵液的製備 將6公斤精緻米硏磨後、1公斤的米麴渣（藉由於常壓 下蒸煮糙米，冷卻，種植麴菌種子米麴菌<Aspergillus oryZae>，於30°C培養三天，且使其乾燥，根據已知的方法 獲得）、20公克製備好的α -澱粉酵素（KUistase T-5,由Daiwa Kasei K. K.製造）、20公克的製備好的葡萄糖澱粉酵素 (Sumizyme，由Shin Nihon Chemical公司製造）及40公克製備 好的蛋白酵素（Sumizyme L P - 5 0，由 S h i η N i h ο n C h e m i c al 公 -13- 200806787 司製備）懸浮於水中以便調整懸浮液的總體積爲20公升。添 加 25 公克酵母菌（Saccharomyces cerevisiae，由 Oriental Yeast公司製造）至懸浮液中，且爲主要物質於30°C下行酒精 發酵五天。在那之後，將結果產物過濾，可因此獲得含有1 5 體積百分比酒精濃度的酒精發酵液16公升。 (3) 醋的製備 以液面下發酵方式將上述（1)所製備之醣化溶液取1 8容 量份、14容量份之上述（2)所製備的酒精發酵液，以及38容 量份的水混合以製備成混合物，且加入3 0容量份的種子培 養物（種子醋）。在醋酸發酵結束之後，將發酵液過濾，以便 獲得黑米醋。 値得注意的是所使用的種子培養物（種子醋）係爲一種 發酵液，其在連續醋酸發酵反應中具強烈活性的醋酸菌 Acetobacter aceti，藉由使用如上所述之米酒精發酵液以液 面下發酵方式於下列條件中進行：於溫度3 0 °C下、轉速 500rpm,通氣量0.2vvm，酸度：7.5%(重量/體積）及酒精濃 度：0.4% (體積/體積）之米的酒精發酵液中。 (4) 製備含有不同的含量5-AMF含量的醋，及其感官 的測試 以如上述（3)所獲得之醋加入〇.5至100pprn之5-AMF 所獲得的醋（以作爲測試點；測試點b、c、d和〇 另外，將7 0重量份如上述（3 )所獲得的黑米醋與3 0重 量份的甜醋（由Monari Federzoni製造）混合所獲得之本發明 含有8ppm的5-AMF的醋（測試點f)。 -14- 200806787 ^ 以這些醋爲主將藉由20個層級來進行感官測試’以沒 有添加的醋爲對照組（測試點a )評估醋的味道。結果表示於 表1 〇 値得注意的是評估含有米糠的醋所特有的不好的氣味 是根據下面五個等級：那就是，1 :有特有的不好的氣味，2 :有輕微的特有的不好的氣味，3 :難以評估，4 :幾乎沒有 特有的不好的氣味，5 :沒有特有的不好的氣味。另外，化 學氣味的評估是根據下面三個等級：那就是，1 :有化學氣味 ，2 :有輕微的化學氣味，3 :沒有化學氣味。把各別的不好 的氣味及化學氣味的測試結果所獲得的平均値視爲評估値。 [表1 ] 測試點 5-AMF 的含量（ppm) 不好的氣味 化學氣味 a 0 1.9 2.9 b 0.5 3.0 2.9 c 10 4.0 2.9 „ -,.. d 50 4.1 2.7 e 100 3.7 2.4 f 8 4.1 1 2.9 U 一 4 如表1清楚顯示，醋中含有0.5 ppm或更多的5-AMF( 測試點b至d和f)其證實相較於沒有添加5 - AMF的對照組（ 測試點a)可明顯地降低不好的氣味。 另外，其亦證實儘管當含量爲10 〇ppm實有輕微的問題 •15· 200806787 ^ (測試點e)，而含量爲0.5至50ppm的5-AMF所造成的化學 氣味是沒有問題的（測試點b到d及f)。 從結果顯示，5-AMF適合的含量爲0.5到50ppm，及較 適合的爲8到5 0 p p m 。 【圖式簡單說明】 Μ 。 -16-200806787 IX. Description of the Invention: [Technical Field of the Invention] The present invention relates to a method for producing vinegar, and vinegar produced by the method. In particular, the present invention relates to a method for reducing the bad odor characteristic of vinegar containing rice bran, which may contain 5-ethoxymethylfurfural in the process of preparing vinegar from raw materials containing rice bran (hereinafter referred to as It is 5_AMF), such as black vinegar and brown rice vinegar made of brown rice; and vinegar manufactured by this method. [Prior Art] In recent years, drinking vinegar like drinking beverages has become quite common. In particular, balsamic vinegar made from brown rice (original material) has been confirmed to have a variety of health functions, and black vinegar is a popular trend, and balsamic vinegar becomes a very common seasoning, such as balsamic vinegar. Citrus soy sauce. However, whether it is balsamic vinegar or vinegar made from brown rice, there are some problems that are caused by the strong bad smell of acetic acid and the bad smell of another rice bran vinegar, which leads to the use. restricted. There has been disclosed a method of reducing the bad odor of vinegar made from brown rice, for example, a method of adding seaweed soup to citrus soy sauce containing black vinegar and soy sauce (for example, see Patent Document 1). However, the problem associated with the addition of seaweed soup is that the addition of vinegar to the beverage reduces the suitability and acceptance. Therefore, it is desirable to invent a method which can reduce the special bad odor of brown rice into vinegar and can be applied to a wider range. It is noted that the method for improving the taste and odor of vinegar has been disclosed as a method of adding sucralose to balsamic vinegar (for example, see Patent No. 200606787 2), and it is allowed to contain high sand and The method of furfural (for example, see Patent Document 3) and the like. However, these methods can reduce the pungent sour taste mainly produced by the acetic acid of the organic acid in vinegar, but do not reduce the particularly bad odor and similar odor in black vinegar. In addition, the use of 5-AMF has been pointed out in the use of sweet vinegar in recent studies (for example, see Non-Patent Document 1), but it has not been found in other vinegars. In addition, the effect of 5-AMF on the odor of vinegar, such as reducing the bad odor characteristic of brown rice made from vinegar, is previously unknown. Patent Document 1: JP-A-2004-49104 Patent Document 2: JP-A-2002-335924 Patent Document 3: JP-A-200 1 -69940 Non-Patent Document 1: J. Chromatogr. Sci., Vol. 41, No. 6, p. 305-310, 2003 SUMMARY OF THE INVENTION The object of the present invention is to provide a method for manufacturing such as simmering or cooking vinegar which can be widely used, and the method relates to reducing the manufacture of raw materials from rice bran Made of vinegar, its characteristic bad smell; and vinegar made by this method. The inventors of the present invention have achieved the foregoing objects through extensive research. As a result, the inventors of the present invention have found that by containing a specific concentration range of 5-ethoxymethylfurfural in vinegar (manufactured as a raw material containing rice bran), it is possible to reduce the peculiarity of rice bran-containing vinegar. Good smell, so it can obviously improve the quality of vinegar and good sensory taste. The present invention has been completed based on this finding. That is, according to a first aspect of the present invention, there is provided a method of producing vinegar 200806787 comprising: using a raw material containing rice bran; and allowing 5-acetoxy at a final concentration of 0.5 to 50 ppm in vinegar Methylfurfural. Further, according to a second aspect of the present invention, there is provided a vinegar which is produced by the method according to the first aspect of the present invention. According to a third aspect of the present invention, there is provided a food or beverage comprising vinegar manufactured according to the method of the first aspect of the present invention. According to the present invention, it is possible to reduce the bad odor characteristic of vinegar manufactured from the raw material of rice bran, and to apply the vinegar to a wide range of uses, including beverages and the like. Hereinafter, the present invention will be described in detail. According to a first aspect of the present invention, there is provided a method for producing vinegar comprising: utilizing a raw material containing rice bran; and allowing 5-acetoxy group in a final concentration of 〇·5. to 50 ppm in vinegar Base furfural. Vinegar can be roughly classified into brewing vinegar and synthetic vinegar. The vinegar of the present invention is preferably a brewed vinegar obtained by fermentation of the main raw material by acetic acid. For example, brewing vinegar includes rice black vinegar, brown rice vinegar, rice vinegar and vinegar. Among them, rice black vinegar and brown rice vinegar are more suitable. It should be noted that the term “rice vinegar” is defined as “a kind of cereal vinegar” according to the definition of vinegar quality standard (Vinegar Quality Standards; Japanese Ministry of Agriculture, Forestry and Fisheries Announcement No. 1821, amended on October 7, 2004). It is made only from rice (except for the refined rice of the rice bran layer) or with rice or barley as the original material, and it uses 180 grams of rice vinegar per liter, and During the fermentation and ripening process, the color is brown or dark brown. 200806787 The so-called "rice bran" in the present invention is considered to be a part of the appearance of brown rice, which is produced in the process of making refined rice into brown rice. "Mi-Yi" is more perfect in that the material produced by the surface of a refined brown rice (hereinafter sometimes referred to as "the refinement rate") is less than 6%. The term "original material containing rice bran" as used in the present invention is not only the so-called rice bran, such as rice bran and red rice bran, but also a rice containing at least a portion of the rice bran layer, such as brown rice and partly from the layer which does not remove all rice bran. Fine rice. Among them, brown rice and some refined rice are suitable for use, and brown rice is suitable. Rice bran contains sufficient nutrients such as protein, minerals, dietary fiber and oil content, and also contains a large amount of aromatic substances such as aldehydes including hexanal and alcohols including hexanol. The substance that causes bad odor in vinegar made from raw materials containing rice bran is not clear. However, it is assumed that this substance has a complicated relationship with the evolution of the above-mentioned aromatic substances which are fermented by alcohol or acetic acid. The original material used in the method for producing vinegar of the present invention, any other cereals such as refined rice, wheat, barley, and corn can be used in a combination of raw materials containing rice bran. The starting material can be used in an amount of from 40 to 1 200 grams, and preferably from 180 to 1 200 grams per liter of vinegar. The raw material containing rice bran may be used in an amount of 40 to 700 g, and preferably contains 180 to 700 g per liter of vinegar. The method for producing vinegar of the present invention is not particularly limited, except for the above-mentioned "raw rice raw material, which is used as a raw material, and 5-AMF is allowed to be contained therein, and a typical method for producing vinegar includes 200806787 In the following, an example of a typical method for producing vinegar will be described. That is, first, the starch of the raw material containing rice bran is saccharified with mash or saccharification enzyme, and then the saccharified rice and/or the precipitate of barley and The analog is removed by filtration or the like to prepare a saccharification solution, and then the saccharification solution is subjected to alcohol fermentation using a yeast, and the solid, such as a sakeless, is removed by filtration to obtain an alcohol fermentation broth. The obtained alcohol fermentation broth (that is, the alcohol-containing solution) is mixed with the seed vinegar, and the acetic acid bacterium is used for acetic acid fermentation. After the acetic acid fermentation is completed, the fermentation broth is moderately matured, filtered, sterilized, and filled. Into a container such as a bottle, such that vinegar is prepared. On the other hand, in the present invention, a method for preparing vinegar can adopt one It is allowed to add alcohol to the saccharification solution obtained by saccharifying the raw material containing rice bran in the same method mentioned above during the fermentation of acetic acid. In the present invention, this method of fermentation with acetic acid may be a so-called static fermentation method. It is based on the static propagation of the surface of the fermentation broth by acetic acid bacteria or the subsurface fermentation method, which is carried out under the liquid surface. Other manufacturing methods are carried out in a container, for example, simultaneous saccharification and alcohol fermentation in a tank. It is also known in the process of acetic acid fermentation. In the process for producing the vinegar of the present invention, it is necessary to allow 5-acetoxymethylfurfural (5-AMF) to be contained in the vinegar. 5-AMF is a kind of existence. The substance in sweet vinegar, but not known to be found in other vinegars. Sweet vinegar is a vinegar produced in southern Europe and is manufactured in the same way: The extracted and filtered grape juice is concentrated by boiling; The grape juice is subjected to alcoholic fermentation and acetic acid fermentation; and the final product is placed in a bucket and the product is transferred to another bucket after a long period of ripening at 200,806,787. Why 5 The reason why -AMF is present in sweet vinegar is not clear, but it is speculated that it may arise from a specific production step. In the method of producing the vinegar of the present invention, the final concentration of vinegar is allowed to contain 0.5 to 50 ppm of 5-AMF, and preferably. It is 8 to 50 ppm. When the content of 5-AMF is less than the bottom line, it has no meaning because the characteristic bad smell will not be lowered. At the same time, when the content exceeds the upper limit, it is not the most suitable because 5-AMF The taste may become so strong that a chemical odor is generated, resulting in an unpleasant unsuitable odor in the vinegar. In the present invention, the method of adjusting the 5-AMF content in the vinegar within the aforementioned range, and It is not particularly limited as long as the final concentration of 5-AMF in the vinegar can be adjusted within the aforementioned mentioned ranges. Alternatively, this adjustment can be carried out at any step in the vinegar-forming step. It is to be noted that in the example of manufacturing a food or beverage containing vinegar according to the three aspects of the present invention, 5-AMF is allowed to be included in the step of producing a food or beverage. In the present invention, examples of the method of allowing 5-AMF to be contained in vinegar include: adding a 5-AMF raw material or adding 5-AMF separately in a manufacturing step; and fermenting the method in the manufacturing step And methods of combining these methods. In the example of the present invention, when 5-AMF is allowed to be contained in vinegar, 5-AMF can be added to any stage of the step of producing vinegar by adding a raw material containing 5-AMF or a separate 5-AMF. . For example, 5-AMF can be added to malt containing alcohol, saccharification solution or vinegar after fermentation of acetic acid. -10- 200806787 ‘ It is worth noting that the material containing 5 AMF may be any material that can be used in foods such as sweet vinegar. In this example, where the original material containing 5 AMF is used, it is more suitable that the content of 5-AM F is initially determined, and the amount of the original material containing 5 _ AMF can be adjusted. So that the final concentration of 5-AMF in vinegar becomes appropriate. In addition, when 5-AMF is used alone, it can be used in the case of obtaining 'from sweet vinegar' or by drawing its analog, or by the method disclosed in JP-A-1 1-27 9 1 66. Synthetic or other similar method. The content of 5 - AM F can be detected, for example, by a liquid phase chromatography tandem mass spectrometer as described below (L C / M Sa n a 1 y s i s). That is, first, take a 1 / 1 sample, if necessary, can be diluted and injected into a high performance liquid chromatography (L C). The high performance liquid chromatography (LC) model used was Agilent 1100 (manufactured by Agilent Technologies) for the following conditions: that is, the analytical column: Zorbax Eclipse XDB C18 (2.1 mm X 150 mm, Particle diameter 5 um; manufactured by Agilent Technologies, Inc.; mobile phase A: 0.05% formic acid (in water); mobile phase b: 0.05% formic acid (in methanol); ratio of mixing (A:B) to (95: 5) From 〇 to 5 minutes, and the linear progressive mixing ratio is (95: 5) to (70:30) from 5 to 20 minutes, and (70:30) to (0:100) from 20 to 25 minutes, And (0:100) from 25 to 35 minutes; flow rate: 0.2 ml/min; and analysis column temperature: 40 °C. The detection was carried out at an ultraviolet wavelength of 280 nm. After that, the mass spectrometer was used to detect the molecular weight of the product, and the 5-AMF-related ions were used for confirmation and quantification. -11- 200806787 For example, the mass spectrometer (MS) model used is Agilent 1100 MSD SL (manufactured by Agilent Technologies), and the conditions for analysis are as follows: ion source: ESI+; electrospray ionized gas atomizer (pressure) : Nitrogen (3 5 psi); Fragment voltage: 1 volt volt; Capillary voltage: 3,0 0 volts •, and dry gas (flow rate, temperature): Nitrogen (12 L/min, 350 ° C). Detection was performed using a scanning ion micrometer (SIM) ion size 169. As described above, the bad odor characteristic of rice bran-containing vinegar can be lowered in vinegar by including 5-AMF. This finding is based on the use of the second aspect of the present invention to produce a product containing vinegar containing 5-AMF. The vinegar of the present invention can be used as an unmodified seasoning, and can reduce the bad odor characteristic of vinegar containing rice bran. Further, according to the third aspect of the present invention, the vinegar of the present invention can be utilized for the manufacture of foods and beverages. Examples of the food or the dip containing the vinegar of the present invention include, but are not limited to, beverages such as non-alcoholic beverages; seasonings such as citrus sauce, seasonings and sauces for salads; and foods such as sushi and sour. Food and salad. Those foods and beverages can be prepared by conventional methods. The non-alcoholic mash containing the vinegar of the present invention can be produced, for example, by adding juice, honey and the like to the vinegar of the present invention and appropriately diluting the mixture. Further, the citrus soy sauce containing the vinegar of the present invention can be produced, for example, by adding sugar, salt, soy sauce, oil, flavor, and the like to the vinegar of the present invention. -12-200806787 [Embodiment] Hereinafter, the present invention will be described in detail through embodiments. However, the invention is not intended to be limited by these embodiments. Example 1 (1) Preparation of saccharification solution 6 kg of brown rice was honed and suspended in water to adjust the total volume of the suspension to 20 liters. 20 g of an α-amylase preparation (Kleistase®-5, manufactured by Daiwa Kasei Co., Ltd.) was added to the suspension, and liquefaction was carried out by continuous stirring while maintaining at 90 ° C for 90 minutes. The final mixture was heated to 120 ° C for 20 minutes to deactivate the α-amylase and then cooled to 58 °C. 40 g of Glucose Enzyme (Sumizyme, manufactured by Shin Nihon Chemical Co., Ltd.) and 1 g of proteinase (Sumizyme LP-50, manufactured by Shin Nihon Chemical Co., Ltd.) were added to the final result mixture, followed by 58 ° C. Saccharification was carried out for 18 hours. Subsequently, the final product was filtered with a filter press to obtain a 15 liter brown rice saccharification solution. (2) Preparation of alcoholic fermentation broth After washing 6 kg of refined rice and 1 kg of rice bran residue (by boiling brown rice under normal pressure, cooling, planting sputum seed rice sorghum < Aspergillus oryZae> at 30° C was cultured for three days and dried, according to a known method), 20 g of prepared α-amylase (KUistase T-5, manufactured by Daiwa Kasei KK), and 20 g of prepared glucose amylase ( Sumizyme (manufactured by Shin Nihon Chemical Co., Ltd.) and 40 g of prepared proteinase (Sumizyme LP - 50, prepared by S hi η N ih ο n C hemic al -13 - 200806787) suspended in water to adjust the suspension The total volume is 20 liters. 25 g of yeast (Saccharomyces cerevisiae, manufactured by Oriental Yeast Co., Ltd.) was added to the suspension, and the main substance was subjected to alcohol fermentation at 30 ° C for five days. After that, the resulting product was filtered, thereby obtaining 16 liters of an alcohol fermentation broth containing 15% by volume of alcohol. (3) Preparation of vinegar The saccharification solution prepared in the above (1) was subjected to a subsurface fermentation method to obtain 18 parts by volume, 14 parts by volume of the alcoholic fermentation liquid prepared in the above (2), and 38 parts by volume of water mixed. To prepare a mixture, and add 30 parts by volume of the seed culture (seed vinegar). After the end of the acetic acid fermentation, the fermentation broth was filtered to obtain black rice vinegar. It is noted that the seed culture (seed vinegar) used is a fermentation broth which has a strong activity in the continuous acetic acid fermentation reaction, Acetobacter aceti, by using the rice alcohol fermentation broth as described above. The subsurface fermentation method was carried out under the following conditions: alcohol at a temperature of 30 ° C, a rotation speed of 500 rpm, an aeration rate of 0.2 vvm, an acidity of 7.5% (weight/volume), and an alcohol concentration of 0.4% (v/v). In the fermentation broth. (4) Preparation of vinegar containing different contents of 5-AMF, and sensory test thereof. The vinegar obtained by adding 5-AMF of 〇.5 to 100 pprn as the vinegar obtained in the above (3) is used as a test point; Test points b, c, d and oxime In addition, 70 parts by weight of the black rice vinegar obtained as described in the above (3) and 30 parts by weight of sweet vinegar (manufactured by Monari Federzoni) were obtained, and the present invention contained 8 ppm of 5 -AMF vinegar (test point f) -14- 200806787 ^ The sensory test will be carried out by 20 tiers based on these vinegars. The vinegar taste was evaluated by the vinegar without added as a control group (test point a). In Table 1, it is noted that the evaluation of the bad odor characteristic of vinegar containing rice bran is based on the following five grades: that is, 1: a characteristic bad odor, 2: a slight characteristic bad The smell, 3: difficult to assess, 4: almost no characteristic bad smell, 5: no unique bad smell. In addition, the evaluation of chemical smell is based on the following three levels: that is, 1: chemical smell , 2: has a slight chemical odor, 3: no chemical odor. The average enthalpy obtained from the test results of bad odor and chemical odor is regarded as evaluation 値. [Table 1] Test point 5-AMF content (ppm) Poor odor chemical odor a 0 1.9 2.9 b 0.5 3.0 2.9 c 10 4.0 2.9 „ -,.. d 50 4.1 2.7 e 100 3.7 2.4 f 8 4.1 1 2.9 U a 4 As shown clearly in Table 1, vinegar contains 0.5 ppm or more of 5-AMF (test points b to d and f) It was confirmed that the bad odor was significantly reduced compared to the control group without the addition of 5-AMF (test point a). In addition, it also confirmed that although the content was 10 〇ppm, there was a slight problem. •15·200806787^ (Test point e), and the chemical odor caused by 5-AMF in an amount of 0.5 to 50 ppm is not problematic (test points b to d and f). The results show that 5-AMF is suitable for 0.5 to 50 ppm, And more suitable is 8 to 50 ppm. [Simplified illustration] Μ . -16-