Seasoning made from sweet potato saccharified liquid as the main ingredient and its manufacturing method

Abstract

A balsamic vinegar-like seasoning with excellent aromatic flavor is produced through a short aging period. SOLUTION: Sweet potato saccharified liquid is mixed with a vinegar mixture, and surface-burned hardwood pieces are immersed in the mixture, which is then heated and concentrated, and then matured at room temperature to obtain a seasoning.

Description

[Technical Field]

[0001] Balsamic vinegar is a vinegar with a rich aroma and a thick consistency, and is a seasoning that makes meat dishes, sweets, and other dishes delicious.

[0002] The present invention provides a balsamic vinegar (fruit vinegar)-like seasoning produced in the Modena region of Italy, using sweet potato saccharified liquid as the main ingredient.

[0003] [Background technology]

[0004] In Japan, the sophistication of food and the advancement of taste consciousness have led to an increase in the sophistication of the foods consumers desire, and balsamic vinegar is one example. However, in the Modena region of Italy, balsamic vinegar is made from vinegar that has been aged for more than two years, and this method requires a long period of time for production. In addition, it was expensive because it was made from fruit vinegar. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-236361 Summary of the Invention [Problem to be solved by the invention]

[0006] Balsamic vinegar enhances the flavor of various dishes, but its production requires a long aging period. To address this issue, the present invention provides a method for producing a balsamic vinegar-like seasoning with a shorter aging period and lower cost. Furthermore, compared to sweet potatoes from Honshu, Hokkaido's sweet potatoes undergo saccharification, a process in which starch is converted into sugar and sweetens, two months earlier than those from the Kanto region and south due to lower temperatures, offering the advantage of earlier production. The area of ​​sweet potato cultivation in Hokkaido increased by approximately 42% over two years, from 37 hectares in 2022 to 92 hectares in 2024. Given these factors, there is a possibility that the area of ​​sweet potato cultivation in the Tokachi region will increase in the future, and efforts to add value to harvested sweet potatoes are urgently needed. The present invention also allows for even greater added value by using sweet potatoes from Tokachi, Hokkaido, which have excellent flavor, as raw materials. [Means for solving the problem]

[0007] The seasoning according to the present invention comprises: The same weight of hot water was added to the steamed sweet potato powder, and amylase was added to the liquid to carry out an enzymatic reaction. To 100g of sweet potato saccharified liquid, 3% to 10% by volume of high-purity ethanol was added, and vinegar was added to adjust the overall acidity to 0.5% to 2%. Then, acetic acid bacteria was added to this mixture. Until the acidity reaches 4% or more Acetic acid fermentation is carried out, and the surface is baked in this acetic acid fermented solution at a weight ratio of 2% to 10%. White oak, cherry, or both The wood chips are soaked in the mixture, and the mixture is Until sugar content reaches 30% The method is characterized by producing a seasoning using sweet potato saccharified liquid, which is heated and concentrated and then matured at room temperature, as the main ingredient. [Effects of the Invention]

[0008] The present invention can provide a seasoning with excellent aroma that does not require a long fermentation period, can expand the uses of sweet potatoes, and can provide a seasoning with excellent aroma that can effectively utilize broad-leaved trees, especially thinned wood.

[0009] Furthermore, while this type of seasoning has traditionally been made from grains such as fruit and rice and wheat, by using sweet potatoes instead of grains such as fruit and rice, it is possible to inexpensively produce a seasoning with an excellent aroma similar to balsamic vinegar. [Brief explanation of the drawings]

[0010] [Figure 1] Schematic diagram showing the process of producing seasoning from sweet potatoes DETAILED DESCRIPTION OF THE INVENTION

[0011] In the first step, steamed sweet potatoes are crushed and then an equal weight of hot water is added to the sweet potatoes. 0.02 wt% of thermostable amylase is added to the resulting liquid. This is then subjected to an enzymatic reaction at 70°C. After approximately 30 minutes, saccharification of the liquid containing the added thermostable amylase progresses. Once the liquid is separated into a precipitate and a clear saccharified liquid, the clear saccharified sweet potato liquid is extracted (step 1-1). The temperature of the enzymatic reaction is not limited to 70°C, but may be between 60°C and 75°C. The amount of thermostable amylase may be selected within the range of 0.01 wt% to 0.5 wt%, taking into account cost and the time required for the enzymatic reaction. The reason for using heat-resistant amylase here is to speed up the enzymatic reaction of the liquid added when hot water is added to the sweet potato; if saccharification is carried out using amylase at 40 to 50°C, it takes several days.

[0012] The sweet potato saccharified liquid is mixed with high-purity ethanol at a volume ratio of 3% to 10% of the sweet potato saccharified liquid and 6.7% by weight of high-concentration vinegar with an acidity of 15% (total acetic acid concentration of 1%), and then transferred to an acid-resistant container (Step 1). The amount of high-concentration vinegar used here is fine as long as the total acetic acid concentration is between 0.5% and 2%. The main reason for using high-concentration vinegar is its low cost, but vinegar of other concentrations can also be used as long as the total acetic acid concentration is between 0.5% and 2%.

[0013] In the second step, acetic acid bacteria are added to a mixture of sweet potato saccharified liquid, high-concentration ethanol, and high-concentration vinegar, and the mixture is fermented at a temperature of 33 to 35°C for approximately four weeks until the acidity reaches 4.2 (Process 2). The JAS standard stipulates that the acidity of vinegar must be at least 4%. The acidity of commercially available vinegar is around 4 to 6%.

[0014] In the third step, the sugar content of the acetic acid fermented mixture is about 7%. This mixture is heated and concentrated at 80°C. Heat concentration is continued until the sugar content reaches 30% (step 4). This takes approximately 3 hours.

[0015] To increase the yield of concentrated vinegar with a sugar content of 30%, it is better to add grape juice after the sugar content reaches 15% (Step 5). By adding about 50% of the weight of the liquid mixture of 6.7% by weight (1% of the total acetic acid concentration) of high-concentration vinegar (acidity of 15%) and alcohol (5% by weight of pure ethanol) to the sweet potato saccharified liquid obtained in the first stage, the amount of concentrated vinegar with a sugar content of 30% obtained from the mixture can be increased from 19.8% to 41.9%.

[0016] When the vinegar is heated and concentrated, 2% to 10% by weight of hardwood chips (step 3) that have been burned and charred are added to the acetic acid fermentation solution. Hardwood generally contains less resin than softwood, which has less of an impact on the aroma. Also, because they are wood chips, their large surface area allows the aromatic components of the wood chips to dissolve quickly into the vinegar, helping to shorten the production time. After that, by aging it at room temperature for about a month, phenolic compounds and formaldehyde are extracted, and the color and aroma components similar to those of balsamic vinegar are incorporated, resulting in a rich, mellow, glossy, dark brown vinegar (seasoning) (Step 6).

[0017] The hardwoods used are white oak, which is used in the Modena region of Italy for balsamic vinegar aging barrels, cherry, which is easily available in Hokkaido, and apples grown in the southern and central regions of Hokkaido, allowing for different flavors to be obtained. Furthermore, from the perspective of the SDGs, cherry was used from the arboretum of the inventor's high school, which had been discarded as thinned wood and timber for livestock. The characteristics of each type of wood are as follows: White oak: Used for whiskey barrels for many years. Characterized by its rich aroma. Cherry Blossom: Fruity and sweet scent. Apple: A unique fruity and mellow aroma. A sensory test was conducted on 10 high school students attending the applicant's school using seasonings aged using the three types of wood. Five students rated the scent of white oak as very good, and five students rated the scent of cherry as very sweet. The apple flavor was unpopular, as it had a pungent smell due to the burning wood. Furthermore, when equal amounts of cherry and white oak, both of which received high marks in the sensory test, were used, 10 students responded that the mellow aroma of the white oak combined with the sweet aroma of the cherry was excellent, and therefore a mixture of white oak and cherry was deemed the most desirable.

[0018] [Industrial Applicability]

[0019] While currently commercially available seasonings such as balsamic vinegar require several years of aging, the seasoning of the present invention can be produced with an aging period of just a few months. Also, by selecting the hardwood pieces to be soaked, a variety of flavors of seasonings can be provided. Furthermore, by mixing in liquid made from saccharified sweet potatoes, it is possible to give it a unique aroma and increase the sugar content at the same time. [Explanation of symbols]

[0020] 1-1 Sweet potato saccharified liquid production stage 2. Acetic acid fermentation stage 5. Heat concentration stage

Claims

[Claim 1] Steamed sweet potato powder is mixed with an equal weight of hot water, and amylase is added to the liquid to which the hot water has been added to carry out an enzymatic reaction. 100g of sweet potato saccharified liquid is obtained, and 3% to 10% by volume of high-purity ethanol is added. Further, vinegar is added to adjust the mixture so that the overall acidity is 0.5% to 2%. Acetic acid bacteria are added to this mixture and acetic acid fermentation is carried out until the acidity reaches 4% or more. Surface-burned pieces of white oak or cherry wood, or both, are immersed in the acetic acid fermented solution at a weight ratio of 2% to 10%. The mixture in which the wood chips have been soaked is heated and concentrated until it reaches a sugar content of 30%, and then the mixture is matured at room temperature. This is a method for producing a seasoning using sweet potato saccharified liquid as the main ingredient.

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