JPH04218362A - Food vinegar containing galactooligosaccharide and its preparation - Google Patents

Abstract

PURPOSE:To provide a food vinegar containing galactooligosaccharide having biological regulation function and provide a process for the preparation of the vinegar. CONSTITUTION:The present invention is characterized by the addition of 0.5-10.0% galactooligosaccharide to a food vinegar. Another characteristic feature of the invention is the exclusive and selective alcoholic fermentation of fermentable sugars extracted from beans followed by acetic acid fermentation. The other invention is a process for the preparation of food vinegar containing galactooligosaccharide characterized by the extraction of beans with an aqueous solvent, the exclusive and selective alcoholic fermentation of the fermentable sugars in the extract using yeast and the acetic acid fermentation of the fermentation product.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] The present invention extracts the sugars contained in soybeans, uses yeast to assimilate only the fermentable sugars, and performs acetic acid fermentation. The present invention relates to a galacto-oligosaccharide-containing vinegar having a bioregulatory function that also has a bifidobacteria growth function in the intestine, and a method for producing the same.

0002

[Prior Art] Vinegar is generally produced by using grains containing a lot of starch as raw materials, saccharifying this starch with koji or an amylase preparation, followed by alcohol fermentation with yeast, and then acetic acid fermentation with acetic acid bacteria. The vinegar contains almost no galactooligosaccharide.

0003

[Problems to be Solved by the Invention] The above-mentioned conventional vinegar is used as a seasoning or a pickle, and although it is suitable for personal taste, it cannot be expected to have any biological regulation functions other than the function of improving energy metabolism. That is, it is known that the growth of bifidobacteria, which are useful bacteria in the intestines, activates biological regulatory functions, but conventional vinegar has almost no such effect. Furthermore, when vinegar is made from grains containing a large amount of starch, which is saccharified, then fermented with alcohol, and then fermented with acetic acid, it contains almost no galactooligosaccharide.

[0004]Although beans contain galacto-oligosaccharides, almost no alcohol is produced even if beans are crushed and subjected to alcoholic fermentation, so it is difficult to make vinegar by directly processing beans. I couldn't.

[0005]

[Means for Solving the Problems] However, in the present invention, sugar is extracted from beans, only the fermentable sugars contained therein are subjected to alcohol fermentation, and then acetic acid fermentation is performed to obtain vinegar. The resulting vinegar contains galactooligosaccharide, which solves the above-mentioned conventional problems.

That is, the present invention provides 0.0
．． This is a galactooligosaccharide-containing vinegar characterized by containing 5% to 10.0% of galactooligosaccharides.

[0007] Another invention is a galactooligosaccharide-containing vinegar characterized in that a mixture of fermentable saccharides and galactooligosaccharides is subjected to alcohol fermentation using yeast, and then subjected to acetic acid fermentation to obtain vinegar. Next, the fermentable sugars are glucose, fructose, sucrose, raffinose, and stachyose. Furthermore, the galactooligosaccharides are melibiose and manninotriose.

Another invention is a method for producing vinegar containing galactooligosaccharides, characterized in that only fermentable saccharides in an aqueous solvent extract of beans are selectively fermented with alcohol using yeast, and then fermented with acetic acid. .

If the content of galacto-oligosaccharide is less than 0.5%, the bioregulatory function will be reduced, and if it is more than 10%, the sweetness will increase, making it unpalatable.

In the present invention, beans are used as a raw material for producing vinegar. Possible types of such substances are sea beans, kidney beans, peas, broad beans, and soybeans, but considering the ratio of fermentable sugars and non-fermentable sugars that can be assimilated by yeast, and the price structure in the market, soybeans are considered to be the raw material. It is most desirable to do so.

First, free sugars are extracted from soybean raw materials using an aqueous solvent. This extract contains soluble nitrogen compounds and inorganic salts in addition to sugars. When a large amount of the above-mentioned soluble nitrogen compounds are contained, higher alcohols such as isoamyl alcohol, propyl alcohol, isobutyl alcohol, and butyl alcohol are likely to be produced during the alcohol fermentation process, and furthermore, these higher alcohols are produced during the acetic acid fermentation process. Oxidized to fatty acids such as isovaleric acid, propionic acid, isobutyric acid, and butyric acid. Phenyl acetic acid is also produced from phenylalanine, and all of these are unpleasant odor components that make vinegar extremely unpalatable.

[0012] From this tendency, it is necessary to remove nitrogen compounds from the sugar extract as much as possible. Therefore, the extract is first subjected to heat coagulation and precipitation, and then subjected to treatments such as electrodialysis, granular activated carbon column, and ion exchange resin.

The extract from which nitrogen compounds have been removed is adjusted to have a sugar concentration necessary for alcoholic fermentation. Alcoholic fermentation usually involves adding 0.4% live yeast to the sugar solids at 27°C.
The fermentation is carried out at ~30°C for 72 to 96 hours, and most of the fermentable saccharides are assimilated by yeast, making it possible to obtain high-quality alcohol. Next, after adjusting the alcohol concentration in the moromi and inoculating acetic acid bacteria, acetic acid fermentation is carried out by standing or aeration.

[0014] Table 1 shows the changes in sugar composition of free sugars contained in soybean raw materials in each step of extraction, purification, and completion of fermentation, expressed in terms of the acetic acid concentration of vinegar of 4.2%. becomes.

[0015]

[Table 1]

The free sugars contained in raw soybeans are mainly sucrose, followed by stachyose and raffinose, which are effective for the growth of bifidobacteria, but during the extraction and purification process, a part of sucrose is converted to glucose and fructose. is generated. In addition, under acidic conditions, terminal fructose is hydrolyzed and stachyose is converted to manninotriose.
Raffinose and melibiose each tend to change. Furthermore, during the fermentation process, most of the fermentable sugars are assimilated, and glucose, sucrose, raffinose, and stachyose are no longer observed. At this time,
Other sugar alcohols show almost no change.

[0017] Through the above steps, fermentable sugars disappear,
Vinegar containing a large amount of non-fermentable sugars is produced. By treating this vinegar with a small amount of activated carbon, it becomes highly palatable with less acidic odor, improved aroma components, and has a remarkable effect on bifidobacterium proliferation and can exhibit biological regulation functions.

[0018]

[Action] In order to proliferate Bifidobacterium useful to humans in the intestines, it is effective to ingest sugar sources that are more selectively assimilated.

Table 2 shows the results of a comparison of the assimilation ability of various human intestinal bacteria.

[0020]

[Table 2]

[0021] Since the purified free sugar in the raw soybean has a high sucrose content, it is assimilated by all bacteria. However, the sugar in the vinegar of the present invention generally inhibits bifidobacteria.
Used more selectively.

Examples of the present invention will be described in detail below.

[0023]

[Example 1] Add 10 liters of water to 1 kg of defatted soybeans at 60°C.
Water-soluble substances are extracted under heating, and this is heated at 95°C for 15 minutes.
After heating for a minute and cooling, the resulting thermal solidification is removed by centrifugation. The resulting clear liquid was filtered through an ultrafiltration membrane to a molecular weight of 5000.
The above fractions are removed, ash is removed using an electrodialysis membrane, and 95g (dry weight) of sugar, which contains almost no nitrogen or ash, is processed in sequence using a granular activated carbon column.
is obtained.

[0024] 760g of sugar (dry weight) obtained through the above steps
The concentration was adjusted to 23%, and 3 g of ammonium carbonate, 1.5 g of dipotassium phosphate, and 0.15 g of magnesium sulfate were added as nutritional sources for the yeast. Adjust the pH to 6.0 and add live yeast 4
．． After adding 0g, fermentation was carried out at 30°C for 4 days to obtain 3.0L of 9.5% alcohol.

[0025] 7.5% according to the present invention is added to 1 liter of this alcohol.
Add 420 ml of % table vinegar to bring the total volume to 1.58 liters to prepare moromi with an alcohol concentration of 6% and initial acid of 2%. This was inoculated with acetic acid bacteria, the temperature was 30℃, the aeration rate was 150ml/min,
Aerated fermentation was carried out at 750 rpm for 72 hours to obtain 1.58 liters of 7.5% vinegar. 0.12 g of powdered activated carbon is added to this vinegar, followed by clarifying filtration and acidity adjustment. Through the above steps, 2.82 liters of 4.2% vinegar is obtained.

[0026]

[Example 2] Alcohol 1 prepared according to Example 1
Add 250 ml of 7.5% vinegar according to the present invention to 1 to make a total volume of 1.9 liters, and prepare moromi with 5% alcohol and 1% primary acid. A film of acetic acid bacteria was suspended on the surface of the liquid, and static fermentation was performed at 30°C for 7 days to obtain 1.90 liters of 5.2% vinegar. 0.1 g of powdered activated carbon is added to this vinegar, followed by clarifying filtration and acidity adjustment. Through the above steps, 2.35 liters of 4.2% vinegar is obtained.

[0027]

[Effect of the invention] Vinegar is said to be originally good for health, but
This is said to speed up the Krebs cycle and smoothen energy metabolism. In the present invention, as vinegar containing a lot of sugar that is effective for improving intestinal flora,
By ingesting 20 cc per day through a normal diet, it is expected that it will be more helpful and effective in maintaining and improving health.

[0028] Also, the vinegar of the present invention (acetic acid concentration 4.2%)
As a result of having 5 people ingest 20cc per day for one week, the proportion of bifidobacteria in the intestinal flora was
This improved from an average of 8.5% to 29.2%. The sugar contained in 20 cc of the vinegar of the present invention is about 1.2 g. Judging from these results, it can be said that the vinegar according to the present invention has a remarkable effect on the growth of bifidobacteria.

Claims (6)

[Claims] [Claim 1] 0.5% to 1% in vinegar with acetic acid acidity of 5%
Galactooligosaccharide-containing vinegar characterized by containing 0.0% galactooligosaccharide [Claim 2] Galactooligosaccharide-containing vinegar, characterized in that a mixture of fermentable sugars and galactooligosaccharides is subjected to alcoholic fermentation using yeast, and then subjected to acetic acid fermentation to obtain vinegar. 3. The galactooligosaccharide-containing vinegar according to claim 1 or 2, wherein the galactooligosaccharide is melibiose or manninotriose. 4. The galactooligosaccharide-containing vinegar according to claim 2, wherein the fermentable saccharide is glucose, fructose, sucrose, raffinose, or stachyose. [Claim 5]
A method for producing vinegar containing galactooligosaccharides, characterized in that only fermentable saccharides in an aqueous solvent extract of beans are selectively fermented with alcohol using yeast, and then fermented with acetic acid. 6. The method for producing vinegar containing galactooligosaccharides according to claim 5, wherein the fermentable saccharide is glucose, fructose, sucrose, raffinose, or stachyose.