JP3776422B2 - Production method of vinegar - Google Patents

Description

  The present invention relates to a method for producing vinegar, and more particularly to a method for producing vinegar in which the aging period can be shortened as much as possible.

In general, various methods are known as a method for producing vinegar, but vinegar that has just been fermented in any production method has a strong irritating odor and acidity, and is not preferred. Maturation period is given to soften the pungent odor and sourness.
By the way, there is a problem that it takes too much time to produce vinegar, and conventionally, techniques for reducing the production time of vinegar have been developed.

  Conventionally, as a method for producing this type of vinegar, for example, a technique described in Patent Document 1 (Japanese Patent Laid-Open No. 6-22741) is known. This production method is a method of inoculating vinegar lees with acetic acid-resistant yeast and acetic acid bacteria, and performing acetic acid fermentation under aerobic culture conditions to obtain vinegar, which requires little or no aging period. By aging in between, we are producing a vinegar with a mellow and rich taste that does not make you feel an irritating odor or acidity.

JP-A-6-22741

  However, in the above conventional vinegar production method, vinegar lees are inoculated with acetic acid resistant yeast and acetic acid bacteria, and acetic acid fermentation is carried out under aerobic culture conditions. Therefore, there is a problem that the process is complicated and complicated, and the production efficiency is so low.

  In recent years, it has been proposed to improve quality by applying a magnetic field to food. However, there is no application example of such a magnetic field for vinegar, and since microorganisms intervene, there is a problem that adjustment is difficult and cannot be applied simply to vinegar technology.

  The present invention has been made in view of the above-mentioned problems, and uses a magnetic field to shorten the aging period without complicating the process, and to improve the quality by reducing the irritating odor and acidity. It aims at providing the manufacturing method of edible vinegar.

The technical means of the present invention for achieving such an object is configured to produce vinegar by applying a pulsed magnetic field to the raw material in the process of producing vinegar.
Moreover, it was set as the structure which applies a pulse magnetic field to the raw material which acetic acid fermentation was complete | finished in the manufacturing process of vinegar, and manufactures vinegar. In this invention, the raw material which acetic acid fermentation was complete | finished means the raw material obtained by centrifuging a fermentation liquid after acetic acid fermentation and performing operations, such as disinfection as needed.
As a result, in the vinegar production process, only a pulsed magnetic field is applied to the raw material, so the process is not complicated, and the application of the pulsed magnetic field reduces stimulating odors and sourness even when the aging period is short. The quality is improved.

The reason why an irritating odor, acidity, etc. can be reduced by applying a pulsed magnetic field even if the aging period is short is considered as follows.
Vinegar is produced by the metabolic conversion of alcohol to acetic acid by acetic acid bacteria, and at the same time, complex aroma components are generated. The synthesis of these metabolic components and their flavor characteristics vary greatly depending on the characteristics and fermentation conditions of the fermenting bacteria. On the other hand, even if the alcohol as a substrate is consumed and the acetic acid fermentation is completed, the flavor changes during storage due to the remaining cells or enzymes. Even after fermented vinegar is sterilized by heating, an interaction between constituent components with water or other components occurs due to storage, and there is a so-called aging effect. Sterilization of vinegar is achieved not only by heating but also by membrane treatment. It is necessary to select a membrane with an appropriate amount of exclusion and separation for the separation of cells and enzymes. Even in the vinegar treated by membrane treatment, the flavor changes depending on the aging conditions.

  Ripening changes the perception of acidity by causing acetic acid, the main component, to interact with subcomponents including water. In general, the longer the aging time, the milder the flavor and the weaker the acidity. The concentration of acetic acid does not change, but the activity of acetic acid changes, and the sensory strength changes through a change in the molar fraction of the gas phase. The aging energy is very weak and is a force that assists the interaction between molecules. In the case of general foods, since there are many polymer components, low molecular components including water are oriented to the polymer. However, in the case of vinegar, the polymer component is very small, and the orientation of water molecules and acetic acid molecules is weak. It is thought that acidity etc. are reduced and the vinegar ripening effect is produced.

If necessary, the magnetic field strength V of the applied pulsed magnetic field is 0.01T (Tesla) ≦ V ≦ 10T (Tesla), and preferably the applied magnetic field strength V of the applied pulsed magnetic field is 0.1 T (Tesla) ≦ V ≦ 1T (Tesla). Thereby, the aging effect is further improved.
If the magnetic field strength V is less than 0.01 T (Tesla), the expected effect cannot be obtained because the energy is too weak.
On the other hand, if it exceeds 10T (Tesla), the technical and economic disadvantages of the industrialized apparatus increase. That is, the cost for scale-up of the apparatus is excessive, and the merit to introduce into the food industry is lost.

If necessary, the pulse frequency N of the pulse magnetic field is 1 Hz ≦ N ≦ 100 Hz, and preferably the pulse frequency N of the pulse magnetic field is 5 Hz ≦ N ≦ 60 Hz. Thereby, the aging effect is further improved.
If the pulse frequency N is less than 1 Hz, a sufficient fluctuation magnetic field effect cannot be exhibited in a short time, and thus an expected effect cannot be obtained.
On the other hand, if it exceeds 100 Hz, it will be difficult to realize an industrial-scale pulse generator.

If necessary, when applying the pulse magnetic field, the raw material temperature t is equal to or higher than the freezing temperature and t ≦ 40 ° C., preferably the temperature t is 4 ° C. ≦ t ≦ 30 ° C. .
If the temperature is lower than the freezing temperature, the expected effect cannot be obtained because freezing occurs and the liquid does not flow.
On the other hand, when it exceeds 40 ° C., there is a disadvantage that vinegar is easily oxidized and deteriorates in quality.

  According to the vinegar production method of the present invention, a pulse magnetic field is applied to the raw material in the vinegar production process, so that the process is not complicated, and the application of this pulse magnetic field reduces the aging period. It is possible to improve the quality by reducing the irritating odor and acidity.

Hereinafter, based on an accompanying drawing, the manufacturing method of vinegar concerning an embodiment of the invention is explained in detail.
The method for producing vinegar according to the embodiment of the present invention is carried out using the processing apparatus shown in FIG.
The processing apparatus S arrange | positions the container 1 in which the raw material which acetic acid fermentation was complete | finished sealed is put in the electromagnet coil 3 accommodated in the thermostat 2, The voltage is applied to the electromagnet coil 3, and a pulse magnetic field is put in the electromagnet coil 3 And a pulse magnetic field is applied to the raw material. 4 is a power source, and 5 is a pulse generator.

The magnetic field strength V of the pulse magnetic field to be applied is 0.01 T (Tesla) ≦ V ≦ 10 T (Tesla), preferably 0.1 T (Tesla) ≦ V ≦ 1 T (Tesla), for example, V = 0.5 T (Tesla). ).
Further, the pulse frequency N of the pulse magnetic field is set to 1 Hz ≦ N ≦ 100 Hz, desirably 5 Hz ≦ N ≦ 60 Hz, for example, N = 20 Hz.
Furthermore, the thermostat 2 was adjusted so that the temperature t of the raw material was equal to or higher than the freezing temperature and t ≦ 40 ° C., desirably 4 ° C. ≦ t ≦ 30 ° C., for example, t = 25 ° C.
And the raw material was hold | maintained for predetermined time (for example, 10 minutes).

  Thereby, vinegar was manufactured. This vinegar can reduce the irritating odor, acidity, etc., even if the aging period is short, by applying a pulsed magnetic field, thereby improving the quality.

Experimental example

Experimental examples are shown below.
(Experimental example 1)
1-1. Production of vinegar 1-1-1. 2. Preparation of raw material A yeast solution as shown in FIG. 2 was used to ferment to an acidity of 9 ± 1%, the bacteria and enzyme were inactivated by heating after fermentation, and then sterilized with a ceramic UF membrane to obtain a raw material solution.

1-1-2. Magnetic field application process The pulse magnetic field application apparatus of "DIA MEDICAL SYSTEM Co." was used. The configuration consists of a voltage stabilizer (DPS-52020P), a pulse generator (DPS-5020), and a pulse controller (DPS-1100D), and the released pulse high current was introduced into the magnetic field generating coil. The magnetic field coil has an inner diameter of 24 mm and a length of 100 mm. A cooling water coil that absorbs heat generated by the coil was wound. Further, the coil was inserted into a water bath (constant temperature bath) maintained at 25 ° C. to suppress temperature change. The magnetic field at the center of the coil was measured with TESLA Meter (DIA MEDICAL SYSTEM Co.), and the applied voltage was determined and set. Furthermore, the application frequency (Hz) and application time were set, and it was set as each application condition. Tap water was used as the coil cooling water. The emission current waveform was monitored with an oscilloscope, and the maximum current arrival time was also measured. 30 ml of the treated sample was put into a test tube with a screw cap (outer diameter: 23 mm) as a container. The liquid height was 85 mm, and the application treatment was performed in such a state that it completely entered the coil.

The applied intensity was 0.5 T, the pulse frequency was 10 Hz, 20 Hz, the holding time was 10 min, and vinegar was obtained for each pulse frequency.
In addition, the applied sample was placed in a coil, and its control (without applying a magnetic field) was placed in the same water tank 100 mm away from the coil and treated as 0T section. As a result of measurement, a small amount of magnetic field was observed in some places although it was 0.001T.

1-2. Evaluation test 1-2-1. Sensory evaluation The sensory evaluation of vinegar was conducted by five specially trained vinegar evaluators. It was performed with the treated vinegar itself in a temperature-controlled sensory evaluation room. Panelists are presented as a set of two, giving a score of -4 to +4 with one of the two as a reference. Based on the score, data was processed by Scheffe's paired comparison Nakaya method, and the difference from the control was expressed as a scale.
The results are shown in FIG.
As a result, the scent and taste of vinegar treated with a magnetic field at α = 0.05% were significantly differentiated. In terms of sensuality, the difference was the result that the pungent odor that caused the scent to be tuned was suppressed, and the taste was deep.

1-2-2. Evaluation by taste sensor Pulse magnetic field-treated vinegar was evaluated by the Anritsu SA401 taste recognition device. As shown in FIG. 4, this taste recognition apparatus has an artificial lipid membrane 10 that is sensitive to taste substances and a sensor 13 having an electrolyte 12 sealed and an electrode 12 sealed with an agar gel 14. The electrolyte solution 15 is sealed together with the sensor probe 17 having the electrode 16 and is placed in a solution L containing tastants (vinegar in the test example), and the membrane potential difference is detected through the electrode.

And among the above-mentioned vinegar, "0.5 T, 20 Hz, vinegar imparted with a magnetic field 10 min" and "0.5 T, 20 Hz, vinegar imparted with a magnetic field 20 min", with control (vinegar not subjected to magnetic field treatment), The membrane potential difference was measured for five types of artificial lipid membranes. FIG. 5 shows the artificial lipid membrane used and its sensory characteristics.
The results are shown in FIG.

  From this result, the sensor 17035 responded strongly to the pulse magnetic field treatment. This sensor is composed of a 2-nitrophenyl octyl ether and a phosphoric acid di-n-decyl ester, and can detect a bitter taste suppressing effect. In the case of vinegar, since there is no “bitterness” in the sensory index, it can be interpreted that the sensor 17035 represents a bitter taste, and that a larger molecular interaction occurs as the sensor changes.

(Experimental example 2)
2-1. Production of vinegar 2-1-1. 2. Preparation of raw material The yeast solution shown in FIG. 2 was used to ferment to an acidity of 9 ± 1%, the bacteria and enzymes were deactivated by heating after fermentation, and then sterilized with a ceramic UF membrane to obtain a raw material solution.

2-1-2. Magnetic field application process The pulse magnetic field application apparatus of "DIA MEDICAL SYSTEM Co." was used. The configuration consists of a voltage stabilizer (DPS-52020P), a pulse generator (DPS-5020), and a pulse controller (DPS-1100D), and the released pulse high current was introduced into the magnetic field generating coil. The magnetic field coil has an inner diameter of 24 mm and a length of 100 mm. A cooling water coil that absorbs heat generated by the coil was wound. Further, the coil was inserted into a water bath (constant temperature bath) maintained at 25 ° C. to suppress temperature change. The magnetic field at the center of the coil was measured with TESLA Meter (DIA MEDICAL SYSTEM Co.), and the applied voltage was determined and set. Furthermore, the application frequency (Hz) and application time were set, and it was set as each application condition. Tap water was used as the coil cooling water. The emission current waveform was monitored with an oscilloscope, and the maximum current arrival time was also measured. 30 ml of the treated sample was put into a test tube with a screw cap (outer diameter: 23 mm) as a container. The liquid height was 85 mm, and the application treatment was performed in such a state that it completely entered the coil.

  As the applied intensity V and the pulse frequency N, vinegar was produced in the combination of the applied magnetic field intensity and the pulse frequency shown in FIG. The application time of the magnetic field was 10 min.

2-2. Sensory evaluation The sensory evaluation of vinegar was conducted by five specially trained vinegar evaluators. The above vinegar and the control (vinegar not subjected to magnetic field treatment) were compared and evaluated. The evaluation results are shown in FIG.
From this result, an aging effect was recognized particularly in acidity.

It is a figure which shows an example of the processing apparatus which applies the magnetic field used for the manufacturing method of the vinegar which concerns on embodiment of this invention. It is a table | surface figure which concerns on the experiment example of this invention and shows the component of the yeast solution of a raw material. It is a table | surface figure in connection with Experimental example 1 of this invention which shows the result of a taste test. It is a figure explaining the principle of a taste recognition apparatus. It is a table | surface figure which concerns on Experimental example 1 of this invention, and shows an example of the artificial lipid membrane used with a taste recognition apparatus, and its sensory characteristic. It is a graph which shows the measurement result in the taste recognition apparatus according to Experimental Example 1 of the present invention. It is a table | surface figure in connection with Experimental example 2 of this invention which shows the result of a taste test.

Explanation of symbols

S processing apparatus 1 container 2 thermostatic chamber 3 electromagnet coil 4 power supply 5 pulse generator

Claims (4)

In the manufacturing process of vinegar, a process for the preparation of vinegar you produce vinegar by applying a pulsed magnetic field to the raw material acetic acid fermentation was terminated and disinfection process,
The magnetic field strength V of the pulse magnetic field to be applied is set to 0.1T (Tesla) ≦ V ≦ 1T (Tesla),
A method for producing vinegar, wherein the pulse frequency N of the pulse magnetic field is 1 Hz ≦ N ≦ 100 Hz . 2. The method for producing vinegar according to claim 1, wherein the pulse frequency N of the pulse magnetic field is set to 5 Hz ≦ N ≦ 60 Hz . The method for producing vinegar according to claim 1 or 2, wherein when applying the pulse magnetic field, the temperature t of the raw material is not lower than the freezing temperature and t≤40 ° C. The method for producing vinegar according to claim 3, wherein the temperature t is 4 ° C. ≦ t ≦ 30 ° C.

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