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Vinegar

A vinegar and leguminous technology, applied in the field of vinegar, can solve problems such as taste deterioration and increased bacterial count

Active Publication Date: 2014-09-03
Q P CORP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are concerns about deterioration of taste and increase in the number of bacteria when rice is kept in a refrigerated temperature area or at room temperature for a long time

Method used

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  • Vinegar

Examples

Experimental program
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Effect test

preparation example Construction

[0046] The preparation of this brix cooking solution is carried out as follows: 1 part of beans is mixed with 3 to 10 parts of water (for example, tap water, ion-exchanged water, distilled water, etc.) and cooked (boiled) at a temperature preferably above 90°C ) for about 2 to 6 hours until the beans become soft. Generally, increasing the Brix can be achieved by increasing the relative amount of beans to water, or increasing the cooking temperature, or prolonging the cooking time. Lowering the Brix can be achieved by reducing the relative amount of beans to water, or lowering the cooking temperature, or shortening the cooking time.

[0047] In addition, when preparing the boiled liquid of beans, you may perform "astringent removal process." Here, the astringency-removing treatment refers to a treatment in which the beans are put into water to be temporarily boiled before boiling the beans, and then the hot water is removed.

[0048]

[0049] In the present invention, the b...

manufacture example

[0074] Put 500g of red beans into 2500L of water, boil it once to remove the astringency, and then boil it again with the same amount of water for about 3 hours until the red beans become soft. Then, the adzuki beans were filtered out with a colander to obtain an adzuki bean boiled liquid as a filtrate. The Brix of the boiled liquid of the obtained beans was 2.2%. Furthermore, alcohol vinegar with an acidity of 10% was added to the adzuki bean boiling liquid to adjust the pH to 3 to 4, and Protease M "Amano" SD (manufactured by Amano Enzyme Inc.) 0.05%, Glucoamylase AmanoSD (manufactured by Amano Enzyme Inc.) were added. ) 0.03%, carry out enzyme treatment overnight at 50-60°C to obtain enzyme-treated red bean cooking liquid.

[0075] Add 45mL of alcohol vinegar with 10% acidity, 45mL of 95% ethanol and 110mL of clear water to 800mL of enzyme-treated red bean cooking liquid, further add acetic acid bacteria, and use common methods to carry out acetic fermentation at 30°C to o...

Embodiment 2

[0100] Vinegar was obtained in the same manner as in Example 1, except that red peas were used instead of red beans, and beans were soaked in water overnight before cooking. The brix of the bean boiling liquid before the enzyme treatment was 1.6%, and the acidity (acetic acid conversion) of vinegar was 4.5%.

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Abstract

The invention provides a vinegar, when the vinegar is added to rices such as boiled milled rice or added to a mixture of water and rice before cooked and then cooked, specific perfect scent of the rices is not destroyed, and the specific perfect scent of the rices can be maintained for a long time. The vinegar comprises an enzyme treatment object obtained by enzyme treatment of a cooking solution of beans to be classified as the cowpea category, the pea category or the chickpea category of the pea family by protease, which is converted to 2-ethylhexanol of 9-50 ppb by degree of acidity of 4.5%.

Description

technical field [0001] The present invention relates to the fact that when it is added to rice such as white rice, or when it is added to a mixture of white rice and water before cooking and then cooked, it is possible to obtain rice with a desired aroma unique to rice and to keep it for a long period of time. Vinegar with ideal aroma unique to rice. Background technique [0002] Rice is sold in various forms in supermarkets, convenience stores, etc. For example, it is sold in a container as a staple food of a commercial box lunch, or it is sold in a transparent plastic container with only rice eaten on the day, or it is packaged in an aseptic bag container for long-term storage. Form sales. Most of these rices are heated in a microwave oven as needed and eaten directly, and can be easily applied to other rice foods such as fried rice, omelet rice, and vegetable porridge. Therefore, their sales tend to increase in both household and commercial uses in recent years. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00A23L1/23A23L7/10A23L27/24
Inventor 野口阳平松田绘美小田原诚
Owner Q P CORP