JPH04222586A - New vinegar - Google Patents

Abstract

PURPOSE:To obtain a new vinegar having physical condition adjusting functionality together with mild and light sourness and flavor. CONSTITUTION:The objective vinegar is obtained by carrying out alcohol fermentation and acetic acid fermentation using a galactooligosaccharide or furactooligosaccharide-containing saccharide. The vinegar consists essentially of galactooligosaccharide or furactooligosaccharide and has high contents thereof. Therefore, the vinegar has mild and light sourness and flavor and exhibits various kind of efficacy as vinegar and moreover has also physical condition- adjusting functionality.

Description

[Detailed description of the invention] [Purpose of the invention]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a new type of vinegar, and more particularly to a vinegar suitable for household use, commercial use, and processing of various foods. That is, the present invention is a vinegar that has a mellow and light sourness and flavor, and in addition to the efficacy of vinegar, has physical condition regulating functionality due to its high content of functional oligosaccharides, and can be used as a vinegar for home and commercial use. It can be used as a processed vinegar for ponzu, sushi vinegar, salad vinegar, rakkyo vinegar, other pickled vegetables, pickled seafood, etc. It can also be used as an auxiliary raw material for sauces, ketchup, mayonnaise, salad dressings, etc. Use for seasonings such as miso, soy sauce, soup, sauce, stock base, compound seasonings, fermented seasonings, vinegar drinks, sports drinks, health drinks, carbonated drinks, milk drinks, fruit juice drinks, fermented drinks, Use for beverages such as alcoholic beverages, cooked rice, bread, rice crackers, Japanese confectionery, Western confectionery, frozen desserts, frozen confections, canned goods, bottled goods, tubed goods, dairy products, processed meat products, processed fish products, delicacies, various pastes, Use for various foods such as jam, tsukudani, side dishes, cooked foods and instant drinks, feed, fodder, pet food, etc. for raising livestock, poultry, other bees, silkworms, fish, etc., fertilizer, Use as soil conditioner, etc., use for growing crops such as fruits, vegetables, and flowers, use for cosmetics such as lotions, lipsticks, and lip balms, use for health foods, functional foods, and oral products. refreshing agent,
The present invention relates to a new type of vinegar that can be used for medical purposes such as gargles and internal medicines, for various daily necessities such as toothpaste, hair wash, detergents, bath salts, etc., and for use in various fields such as tobacco use.

[Prior Art] Vinegar, which is a traditional basic seasoning, has been produced since ancient times using rice, a staple food, such as rice vinegar and lees vinegar. Furthermore, since the Meiji period, alcoholic vinegar made from alcohol, and in recent years malt vinegar made from malt as a main ingredient, apple cider vinegar and grape vinegar made from fruit have also been produced. In addition, vinegar is diversified depending on the raw material, but it is basically classified by JAS. In other words, table vinegar is roughly divided into brewed vinegar and synthetic vinegar, and brewed vinegar is divided into [grain vinegar (grain vinegar, rice vinegar)]
], [Fruit vinegar (fruit vinegar, apple vinegar, grape vinegar)] and [
Grain vinegar (brewed vinegar other than fruit vinegar)] The vinegar in the above-mentioned brewed vinegar can be divided into 1 to 3 stage types based on the mode of participation of useful microorganisms. The one-stage type is
It is a type in which acetic acid bacteria oxidize the alcohol it contains and convert it into acetic acid, such as alcoholic vinegar and lees vinegar. In the above-mentioned alcoholic vinegar, nitrogen-containing substances, inorganic salts, and fermentable sugars (glucose, fructose, etc.) may be added as nutritional sources for acetic acid bacteria, if necessary. The two-stage type is a type in which yeast is added to raw materials containing fermentable sugars (glucose, fructose, maltose, sucrose, etc.) to create alcohol, and then acetic acid bacteria are added to convert it into acetic acid.For example, molasses vinegar, fruit There are vinegar etc. The 3-tier type is starch or grain,
Gelatinize and crush potatoes, mix with malt, or inoculate with koji mold to break down starch into fermentable sugars such as glucose and maltose, add yeast to make alcohol, and make a filtrate.
Alternatively, there are types in which acetic acid bacteria act on distilled liquid, such as rice vinegar and malt vinegar. As explained above, sugars play an important role in vinegar, giving it sweetness and firmness, but conventional vinegar is made from glucose, fructose, maltose, sucrose, etc. Since fermentable sugars are used, the sugar composition in the vinegar component is mainly fermentable sugars such as glucose, fructose, maltose, and sucrose, and the content is low. . The sugar composition of conventional vinegar is explained in detail in, for example, Hideo Ebine, "Vinegar and the Quality of Vinegar," Food Science, No. 63, p. 54 (1981), and the values of each component are shown in Table 1 below.

[Table 1] Sugar composition of conventional vinegar
(Unit: g/100ml)

[Problems to be Solved by the Invention] The present invention is to obtain vinegar using saccharides containing galactooligosaccharides or saccharides containing fructooligosaccharides, which are difficult-to-fermented saccharides. The present invention provides a new vinegar with a high content of functional oligosaccharides, which is composed of fructooligosaccharides.

[Structure of the invention]

[Means for Solving the Problems] The vinegar according to the present invention is obtained by carrying out alcoholic fermentation and acetic acid fermentation using galactooligosaccharide- or fructooligosaccharide-containing saccharides. The present invention will be explained in more detail below. In recent years, dietary habits have diversified in Japan, and the use of processed foods, pre-cooked foods, fast foods, etc. has rapidly increased, and consumers are becoming increasingly health conscious. For this reason,
There are great expectations for the development of food ingredients and processed foods that have added value for health. The present invention was developed and completed in view of these circumstances, and the object is to provide a new vinegar that has the effects of vinegar and also has physical condition regulating functionality due to its high content of functional oligosaccharides. The galactooligosaccharide-containing saccharide and fructooligosaccharide-containing saccharide in the present invention will be explained. Galactooligosaccharides are known as sugars present in breast milk. There are broadly two methods for producing industrial galactooligosaccharides. The first method is
It is a transferred galactooligosaccharide that causes β-galactosidase to act on lactose (milk sugar), as shown in No. 20266, JP-A No. 60-251896, and the like. In this reaction, one of the two molecules of lactose becomes the donor,
Another molecule becomes an acceptor, and the galactose residue of the donor is transferred to the galactose residue side of the acceptor.
A trisaccharide galacto-oligosaccharide, which is '-galactosyllactose or 4'-galactosyllactose, is produced. The second method is a galactooligosaccharide extracted from natural products, called soybean oligosaccharide, whose composition is raffinose (trisaccharide) and stachyose (tetrasaccharide) extracted from soybeans in JP-A-62-155082. Alternatively, there is a galactooligosaccharide whose composition is raffinose (trisaccharide) extracted from beet sugar, disclosed in JP-A-62-126951. On the other hand, fructooligosaccharides include burdock, onion,
It is a sugar that is widely present in higher plants such as garlic. The industrial method for producing fructooligosaccharides is disclosed in Japanese Patent Application Laid-open No. 59-53.
As shown in No. 834, etc., β-fructofuranosidase (fructosyltransferase) is made to act on sucrose (sugar). In the above reaction, out of two molecules of sucrose, one molecule becomes a donor and another one becomes an acceptor, and the fructose residue of the donor is transferred to the fructose residue of the acceptor. - Kestose (trisaccharide) is produced, but at the same time fructooligosaccharides such as nystose (tetrasaccharide) and fructosyl-nystose (pentasaccharide) are produced through a series of reactions. As explained above, in the case of galactooligosaccharide produced by β-galactosidase, lactose (galactose + glucose)
Since β-galactosidase decomposes and transfers galactose residues, glucose, which is a fermentable sugar, is simultaneously produced as a by-product. In the case of galactooligosaccharides (raffinose, stachyose) extracted from soybeans, soybeans contain about 1% raffinose, about 4% stachyose, and about 5% sucrose. Sucrose is also produced as a by-product. In galactooligosaccharides (raffinose) extracted from beet sugar, when molasses is purified and used, sucrose, a coexisting fermentable sugar, is produced as a by-product. In addition, in the case of fructooligosaccharides produced by β-fructofuranosidase, β-fructofuranosidase acts and decomposes sucrose (glucose + fructose), and fructose residues are transferred, so that glucose, a fermentable sugar, is simultaneously released as a byproduct. It is something that comes from life. Furthermore, there is also a method of obtaining something similar to a galactooligosaccharide-containing saccharide or a fructooligosaccharide-containing saccharide by heating and polymerizing lactose or fructose at high temperature. Tables 2 to 5 below show general sugar compositions of galactooligosaccharide-containing saccharides and fructooligosaccharide-containing saccharides. The principle of using galactooligosaccharide-containing saccharides or fructooligosaccharide-containing saccharides in the present invention is to alcohol-ferment fermentable sugars such as glucose or sucrose, which are by-product sugars, to finally produce an acetic acid component, and to actively utilize this property. The residual sugar is made from non-fermentable saccharides such as galactooligosaccharides or fructooligosaccharides, and the main component of the vinegar sugar composition. The vinegar according to the present invention obtained by implementing this principle has a mellow and light sour taste and flavor, and has the efficacy of vinegar, such as: - Helps in recovering from fatigue, - Preventive effect on arteriosclerosis, etc., - Provides nutrients in the body. Vinegar has the unique effects of promoting combustion and increasing the efficiency of energy use, ■ promoting appetite and aiding in digestion and absorption, and ■ having antiseptic and bactericidal effects. In addition, galactooligosaccharides or fructooligosaccharides are selectively used by Bifidobacteria, which is considered to be a representative of the beneficial bacteria in the intestine, and have a remarkable effect on improving intestinal flora, and are decomposed by digestive enzymes in the small intestine. Since it reaches the large intestine without being digested, it is indigestible and low in calories.
■It is not used for the growth of Streptococcus mutans, which is the cause of tooth decay, and has low cariogenic properties. ■It has a serum lipid improvement effect such as lowering cholesterol. ■It has a regulating effect on the intestines, such as improving constipation. It has both functionality and significantly increases the value of vinegar. The present invention is the first to present a vinegar based on a technical concept that utilizes the characteristics of fermentable and non-fermentable saccharides in galactooligosaccharide-containing saccharides or fructooligosaccharide-containing saccharides. There are no particular restrictions on the production of the galactooligosaccharide-containing saccharide or fructooligosaccharide-containing saccharide used in the present invention. On the other hand, it is easy to add galactooligosaccharide-containing saccharides or fructooligosaccharide-containing saccharides to conventional vinegar after acetic acid fermentation, but this method does not improve the balance between fermentable saccharides and non-fermentable saccharides in the sugar composition. Also, there is a clear difference from the vinegar of the present invention in the aroma components and taste components obtained by fermentation, and the principles of the present invention are completely different. The principle behind vinegar is that alcohol-containing mash is turned into vinegar through oxidative fermentation by acetic acid bacteria.This acetic acid fermentation can be roughly divided into two types: static fermentation (surface fermentation) and deep fermentation (full fermentation). There are two ways. In the above-mentioned stationary fermentation method, a raw material solution containing alcohol is added to the seed vinegar (the liquid from the previous fermentation), mixed thoroughly, and left to stand at a temperature of 25 to 35 degrees Celsius for 1 to 3 months to carry out acetic acid fermentation. It is something. The deep fermentation method described above involves pumping air into the mixture of raw material liquid and acetic acid bacteria and stirring vigorously.
Acetic acid fermentation is carried out rapidly throughout the liquid. There are no particular limitations on the method of acetic acid fermentation in the present invention. Further, as yeast for alcoholic fermentation in the present invention, Saccharomyces cerevisiae
Acetobacter seeds are mainly used, and as acetic acid bacteria for acetic acid fermentation, Acetobacter aceti, Aceto
tobacter pasteurianus, Gl
Uconobacter oxydans etc. are used, but the type of strain does not matter. Furthermore, if necessary, invertase-deficient yeast may be used for alcoholic fermentation of fructooligosaccharide-containing saccharides in order to increase the residual rate of fructooligosaccharides. The new vinegar according to the present invention is mainly applied to a two-stage type, but it can also be applied to a three-stage type by adding galactooligosaccharide- or fructooligosaccharide-containing saccharides before alcohol fermentation. In addition, oligosaccharides with similar characteristics to galactooligosaccharide-containing saccharides or fructooligosaccharide-containing saccharides, such as palatinose-containing saccharides, palatinose-oligo-containing saccharides, isoraffinose-containing saccharides, 6α-galactooligosaccharide-containing saccharides, coupling sugars (glucosyl sucrose, saccharides containing maltosylsucrose), saccharides containing isomerized lactose (lactulose), saccharides containing linear oligosaccharides (maltotriose, mastotetraose, maltopentaose, maltohexaose), cyclodextrin (α, β, γ)
Saccharides containing branched cyclodextrin, saccharides containing sugar alcohols (erythritol, xylitol, sorbitol, mannitol, maltitol, isomaltitol, lactitol), neotrehalose-containing saccharides, maltulose-containing saccharides, inulooligosaccharide-containing saccharides, levan-oligosaccharide-containing saccharides , agarooligosaccharide-containing saccharides, xylo-oligosaccharide-containing saccharides, cellooligosaccharide-containing saccharides, chitin-oligosaccharide-containing saccharides, chitosan-oligosaccharide-containing saccharides, mannooligosaccharide-containing saccharides, gentio-oligosaccharide-containing saccharides, difructose anhydride (DFA)-containing saccharides, isomalt In addition to sucrose-containing saccharides, xylosucrose-containing saccharides, xylosyl fructoside-containing saccharides, milk oligosaccharides (lactosucrose)-containing saccharides, polydextrose-containing saccharides, branched dextrin-containing saccharides, dietary fiber ( If the principle of the present invention is applied to polysaccharide-containing saccharides such as saccharides containing indigestible polysaccharides, vinegar having a unique sugar composition can be obtained.

[Example] Examples of the present invention will be explained in detail below.
The present invention is not limited to such embodiments. [Example 1] Commercially available galacto-oligosaccharide-containing saccharides (Nissin Seito Co., Ltd.: Cup Oligo 50) shown in Table 2 below were adjusted to a concentration of 30% W/W with pure water, and 1000 ml was used as a raw material. .

[Table 2] Galactooligosaccharide-containing saccharides produced by β-galactosidase Note that in Table 2, the main component of the galactooligosaccharide is 4'galactosyllactose. Other sugar components are galactose and lactose. Saccharomyces cerevisia is used as the raw material.
10ml (expanded culture in sterilized medium from preserved bacteria of species e)
Add 1 g of yeast extract, 0.5 g of monopotassium phosphate, and 0.5 g of diammonium phosphate, and carry out alcoholic fermentation at a temperature of 25 to 30°C so that the alcohol concentration after fermentation is 6.5% V/V ( (for about 15 days). Furthermore, after adjusting the alcohol concentration to 5.5% V/V, the temperature was adjusted to 6.
The yeast was sterilized by heating at 5° C. for 10 minutes. Next, 30 ml of seed vinegar (acetic acid fermentation liquid of Acetobacter aceti) was added to adjust the acidity to 1.5%, and the acetic acid concentration after fermentation was 5.0% v/w at a temperature of 35 to 40°C.
Acetic acid fermentation (2
(about 5 days). This was filtered to remove bacterial cells, and heat-treated at a temperature of 75°C to obtain vinegar whose main component was galactooligosaccharide. This vinegar was characterized by a mellow, light acidity and flavor. Table 3 below shows the acidity, salt-free soluble solid content, and sugar composition of the vinegar according to this example. The method for analyzing acidity and salt-free soluble solid content is based on the Japanese Agricultural Standards for Vinegar, June 8, 1970, Ministry of Agriculture, Forestry and Fisheries Notification No. 801,
It was performed according to Article 5 (Measurement method). High performance liquid chromatography (HPLC) of the sugar composition was conducted in accordance with the analysis method for galactooligosaccharides (transferred galactooligosaccharides) specified by the Japan Health Food Association's Oligosaccharide Processed Food Standards.

[Table 3] Quality of vinegar made from galactooligosaccharide-containing saccharides by β-galactosidase Note that the galactooligosaccharide in Table 3 has 4'-galactosyllactose as its main component. Other sugar components are galactose and lactose. As is clear from Table 3, the vinegar of this example is a new vinegar with a high galacto-oligosaccharide content, which is different from the sugar composition of the conventional vinegar shown in Table 1. [Example 2] Commercially available galactooligosaccharide-containing saccharides shown in Table 4 below (manufactured by Calpis Foods Industries: soybean oligosaccharide)
was adjusted to a concentration of 30% with pure water, and 1000 ml was used as a raw material.

[Table 4] Galactooligosaccharide-containing saccharides extracted from soybeans Note that the galactooligosaccharides in Table 4 are raffinose and stachyose. Other sugar components include glucose, fructose, galactose, and verbascose. Vinegar was made using the above raw materials under the same conditions as in Example 1. This vinegar was characterized by a mellow, light acidity and flavor. Table 5 below shows the acidity, salt-free soluble solid content, and sugar composition of the vinegar according to this example. The analysis methods for acidity and salt-free soluble solid content are the same as in Example 1, and high-performance liquid chromatography (HPLC) for sugar composition is based on galacto-oligosaccharide according to the Japan Health Food Association's Oligosaccharide Processed Food Standards. (raffinose, stachyose).

[Table 5] Quality of vinegar made from galactooligosaccharide-containing saccharides extracted from soybeans. Note that the galactooligosaccharides in Table 5 above are raffinose and stachyose. Other sugar components include glucose, fructose, galactose, and verbascose. As is clear from Table 5, the vinegar of this example is a new vinegar with a high content of galacto-oligosaccharides, unlike the sugar composition of the conventional vinegar shown in Table 1. [Example 3] The galacto-oligosaccharide-containing saccharides shown in Table 6 below were prepared by purifying sugar beet molasses with an ion exchange resin, purifying it with activated carbon, and concentrating it.

[Table 6] Galactooligosaccharide-containing saccharide extracted from beet sugar (purified from blackstrap molasses) Note that the galactooligosaccharide in Table 6 is raffinose. Other sugar components are glucose, fructose,
Galactose etc. The galactooligosaccharide-containing saccharide was adjusted to a concentration of 30% W/W with pure water, and 1000 ml was prepared.
was used as the raw material. Vinegar was made under the same conditions as in Example 1. This vinegar was characterized by a mellow, light acidity and flavor. Table 7 below shows the acidity, salt-free soluble solid content, and sugar composition of the vinegar according to this example. The analytical method is the same as in Example 2.

[Table 7] Quality of vinegar made from galactooligosaccharide-containing saccharides extracted from beet sugar (purified from blackstrap molasses) The galactooligosaccharide in Table 7 is raffinose. Other sugar components include glucose, fructose, and galactose. As is clear from Table 7, the vinegar of this example is a new vinegar with a high content of galactooligosaccharides, unlike the sugar composition of the conventional vinegar shown in Table 1. [Example 4] The fructooligosaccharide-containing saccharides shown in Table 8 below were prepared by treating sucrose (sugar) with β-fructofuranosidase. That is, a 60% sugar solution has a pH of
6.0, and an enzyme agent containing β-fructofuranosidase activity (for example, SP enzyme agent manufactured by Novo Nordisk) was added thereto in an amount of 0.5% W/W per solid. temperature 50
After carrying out a rearrangement reaction at .degree. C. for 24 hours, heat treatment was performed at a temperature of 85.degree. C. for 5 minutes, ion exchange resin purification, activated carbon purification, and concentration were performed.

[Table 8] Fructooligosaccharide-containing saccharides produced by β-fructofuranosidase Note that the fructooligosaccharides in Table 8 are 1-kestose, nystose, and fructosyl nystose. Other sugar components are sucrose and fructose. The fructooligosaccharide was adjusted to a concentration of 30% W/W with pure water, and 1000 ml was used as a raw material. In addition, sake mash (Saccharomyces lacking invertase activity)
Vinegar was made under the same conditions as in Example 1, except that the volume was changed to 10 ml (expanded culture in sterilized medium from preserved bacteria of S. cerevisiae species). This vinegar was characterized by a mellow, light acidity and flavor. Table 9 below shows the acidity, salt-free soluble solid content, and sugar composition of the vinegar according to this example. The analytical methods for acidity and salt-free soluble solid content were the same as in Example 1. High performance liquid chromatography (HPLC) of sugar composition is (
Based on the analysis method for fructooligosaccharide of the Japanese Health Food Association (Japan Health Food Association) and Oligosaccharide Processed Food Standards.

[Table 9] Quality of vinegar made from fructooligosaccharide-containing saccharides by β-fructofuranosidase Note that the fructooligosaccharides in Table 9 above are 1-kestose, nystose, and fructosyl-nystose. Other sugar components are sucrose and fructose. As is clear from Table 9, the vinegar of this example is a new vinegar with a high fructooligosaccharide content, unlike the sugar composition of the conventional vinegar shown in Table 1.

Effects of the Invention The present invention produces vinegar by carrying out alcoholic fermentation and acetic acid fermentation using galactooligosaccharide-containing saccharides or fructooligosaccharide-containing saccharides, which are difficult-to-fermentable saccharides. Unlike the sugar composition of conventional vinegar, it is mainly composed of galactooligosaccharides or fructooligosaccharides, which are functional oligosaccharides, and has a high content. The vinegar according to the present invention has a mellow and light acidity and flavor, and in addition to the efficacy of vinegar, it also has a high content of galactooligosaccharide or fructooligosaccharide,
It has physical conditioning functionality and can be used for many purposes such as home use, commercial use, processing auxiliary raw materials, seasonings, beverages, various foods, feed, health foods, functional foods, pharmaceuticals, cosmetics, detergents, and tobacco raw materials. This is a new type of vinegar used in the field.

Claims (1)

[Claims] 1. A new vinegar characterized in that it is obtained by carrying out alcoholic fermentation and acetic acid fermentation using a saccharide containing galactooligosaccharide or fructooligosaccharide.