Production of vinegar from sweetpotato cv. <I>murasakimasari shochu</I> distillery wastewater and rice <I>koji</I>

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  • ムラサキマサリを原料とした芋焼酎粕および米麹を用いた醸造酢の製造
  • ムラサキマサリ オ ゲンリョウ ト シタ イモジョウチュウカス オヨビ コメコウジ オ モチイタ ジョウゾウス ノ セイゾウ
  • Production of vinegar from sweetpotato cv. murasakimasari shochu distillery wastewater and rice koji

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Abstract

Vinegar was produced from sweetpotato (Ipomoea batatas L.) cv. murasakimasari shochu distillery wastewater and rice koji. In the process for the vinegar production, ethanol and acetic acid fermentation were completed in a short period by using cellulase as an enzyme for decreasing the viscosity in moromi. The concentrations of glucose, fructose, fatty acids, and amino acids were analyzed. Since the citric acid and the glucose contained in the vinegar were higher than in the brewed rice vinegar, “Kurozu”, the effects of citric acid softening the smell and the acidity of the acetic acid can be expected. The concentration of polyphenol in the vinegar was extremely high, being four times higher than that in Kurozu. ACE inhibitory activity and radical-scavenging activity of the vinegar were measured, and the vinegar showed much higher activities than in Kurozu. Results of a questionnaire survey of the vinegar showed that those answering “easy to drink” exceeded 70%. The red color of the vinegar imparted a sense of healthfulness. Consequently, it was clarified that the vinegar was drinkable and had excellent physiological activities.

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