書誌事項
- タイトル別名
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- Production of vinegar from sweetpotato cv. <I>murasakimasari shochu</I> distillery wastewater and rice <I>koji</I>
- 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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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.
収録刊行物
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- 日本醸造協会誌
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日本醸造協会誌 103 (4), 301-307, 2008
公益財団法人 日本醸造協会
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詳細情報 詳細情報について
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- CRID
- 1390001206103023104
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- NII論文ID
- 10021180292
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- NII書誌ID
- AN10034389
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- ISSN
- 21864012
- 09147314
- http://id.crossref.org/issn/09147314
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- NDL書誌ID
- 9474647
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可