Brewed Vinegar Research Articles

Optimization and Production of Brewed Vinegar in an Indigenous Packed Bed Fermenter

Optimization and Production of Brewed Vinegar in an Indigenous Packed Bed Fermenter

Germinated Brown Rice Preparation for Value Added Material for Healthy Brewed Vinegar

Soaking grains in water during the preparation of germinated brown rice (GBR) can result in the multiplication of bacterial contaminants. To address this problem, a system was designed to automatically change the soaking water every 6 h. A significant reduction of the contaminants was observed. GBR was saccharified by mold bran Amylomyces rouxii. The 5 day saccharified GBR that contained the highest -amylase and glucoamylase activities was further used for alcohol fermentation by yeast Saccharomyces cerevisiae. Then, acetic acid was produced by Acetobacter aceti through a semi-continuous process. In the evaluation of the nutritional quality during processing, significant increments in the levels of -aminobutyric acid (GABA), antioxidant activities (DPPH), and total phenolic contents were found during soaking, but these levels progressively decreased in wine and were lowest in vinegar. Moreover, the soaking period from 36 h to 48 h had no significant effect on these substances. GC-MS analysis indicated that four important volatile organic compounds in the produced wine and vinegar were reported for their antimicrobial activity. Furthermore, no change in GABA was found in the vinegar over 6 months of storage. Thus, using this method could successfully produce brewed vinegar with health benefits from GBR.

A review of Kurozu, amber rice vinegar made in pottery jars

Brewed rice vinegar, Kurozu, is a traditional Japanese vinegar with a dark amber color. Kurozu is produced in a regional area of Japan using traditional techniques and made inside handcrafted pottery jars. Kurozu is used as both a seasoning and a healthcare supplement. In vitro and in vivo investigations of ingredients in Kurozu have been carried out. Studies of the functional aspects of Kurozu began in the 1980s, and the health promoting and disease preventing effects of Kurozu have since been elucidated. It was reported that Kurozu improved the symptoms of hypertension, allergies, hypercholesterolemia, enhanced carbohydrate metabolism, and inhibited tumor growth. Kurozu-Moromi is an insoluble product created from the fermentation of Kurozu. Kurozu-Moromi also shows valuable properties, including improvement in dyslipidemia, prevention of hyperglycemia, antitumor effect, and antiallergic activity.Keywords: Amber color, Brewed vinegar, Functionality, Moromi, Pottery jars

Comparative study of phenolic compounds, vitamin E, and fatty acids compositional profiles in black seed-coated soybeans (Glycine Max (L.) Merrill) depending on pickling period in brewed vinegar

BackgroundPickled soybeans or vinegar beans have long been used as a folk remedy and also a supplemental nutritional source in Korea. In general the pickling process in vinegar improves the digestibility of soybeans as well as increases the availability of various (non-)nutrients in soybeans. However, detailed information about the changes in functional substances such as (poly)phenolic compounds, vitamin E, and fatty acids (FAs) in soybeans during the pickling process is quite limited. Therefore, this study aims to investigate the changes in the selected phenolic compounds, vitamin E, and FAs in soybeans as a function of the pickling time.ResultsThe sum of the total phenolics in both the pickled soybeans and the pickling solutions increased by as much as 47% after pickling. Naringenin, vanillin, and catechin were the major phenolics observed in the pickled soybeans and pickling solutions. The total vitamin E content in the pickled soybeans decreased by 23% after pickling, although no vitamin E molecules were found in the pickling solution. γ–Tocopherol was abundant in the untreated soybeans, but decreased by ~29% after pickling. Both the total and major FA contents varied by less than 1% during the pickling period. In this study, a 10–20 day pickling period may be considered suitable in terms of retention of functional substances in the pickled soybeans, such as selected phenolics, vitamin E, and FAs.ConclusionsOur findings provide basic information and insight into the production of functional compounds in soybeans upon immersing in brewed vinegar, and also may be helpful toward improving the health-functionality of soybean-based foods in the food industry.Graphical abstractHow to change bioactive compounds during the pickling process?

高濃度仕込み法による紫甘しょの醸造酢への技術展開とその応用（平成26年度日本食品科学工学会技術賞）

Purple sweet potato rich in acylated anthocyanin (YGM) pigments was used to develop a vinegar with a deep color and high functionality. The addition of purple sweet potato to the acetic acid fermentation process, together with seed vinegar and pure ethanol, was more effective than the use of a saccharification source, utilized previously. Furthermore, use of concentrated pigment extract instead of purple sweet potato provided a brewing method for ‘red vinegar’ exhibiting twofold higher YGM concentration. This red vinegar was expected to have high functionality since it contains acetic acid, purple sweet potato-derived components, and brewing ingredients. Isolation and structural determination of the brewing components resulted in the identification of new acylated polyphenols. A two-step purification method using an adsorption resin column was established for the large-scale preparation of the major component, 6-O-caffeoylsophorose (CS). A single oral administration of CS to maltose-loaded SD rats caused an effective anti-hyperglycemic effect via the acute inhibition of α-glucosidase in the small intestine. In addition, CS was found to be transported across Caco-2 monolayers by the monocarboxylate transporter. Absorbed CS may promote glucose uptake into skeletal muscle cells. Taken together, CS or the brewed vinegar developed in this study could serve as new functional foods and help prevent lifestyle-related diseases, for example by exhibiting an anti-diabetic effect.

Disease Occurrence in Organic Culture of Apple Sprayed with Brewed Vinegar and Electrolyzed Acid Water

Disease Occurrence in Organic Culture of Apple Sprayed with Brewed Vinegar and Electrolyzed Acid Water

Serum Lipid Moderating Effect and Scavenging Capacity of Brewed Vinegar with Traditional Chinese Medicine-Semen Euryale's’ Extracts

Serum Lipid Moderating Effect and Scavenging Capacity of Brewed Vinegar with Traditional Chinese Medicine-Semen Euryale's’ Extracts

黒酢が大学生自転車競技選手のＮＫ細胞活性及び血球に及ぼす影響

We investigated the effect of kurozu, a brewed vinegar, on the NK cell activity and peripheral blood cells in 18 university student cyclists. They were assigned to two groups, one of 11 drinking kurozu, and the other of 7 cyclists not drinking it. The drinking group was given 30 ml of kurozu a day for 80 days. Both groups performed an equal amount of training for 80 days. The NK cell activity was significantly decreased by 80 days of training in the non-drinking group (from 71.9 ± 15.9% to 61.9 ± 11.3%) (p < 0.05), but not in the drinking group. Kurozu therefore prevent the degradation of NK cell activity by intense training, suggesting its contribution to the physical condition of student bicycle racers.

발아콩을 이용한 초콩의 제조 중 Isoflavone 및 특성 변화

Changes in isoflavone and oligosaccharides, and some physicochemical properties of Chokong, a pickled and dried soybeans, were investigated during pickling in brewed vinegar at 20℃. The used soybeans were 24 hr germinated soybeans, which was maximumly increased in isoflavone content during germination. The isoflavone contents were significantly increased by approx. 80% in both glycosides and aglycone type of isoflavone after 20 day of pickling at 20℃. The isoflavone values of germinated Chokong were significantly higher than those of ungerminated ones. Pickling the soybeans in vinegar resulted in a rapid initial decrease in oligosaccharides, particularly in raffinose and stachyose. The pH and soluble solids contents in vinegar increased markedly and L values decreased during initial pickling of 24 hr.

Effect of stationary and aerated brewing methods on qualities of rice vinegar.

Two types of rice vinegar were produced through stationary and aerated processes.(1) With respect to the general chemical components of the rice vinegar, no noticeable difference was found except for specific gravity. (2) The content of amino acids, especially glutamic and aspartic acids and alanine decreased during both the brewing processes. However, histidine in the stationary brewing and proline and arginine in the aerated brewing increased slightly. (3) In contrast, the amounts of non-volatile organic acids remained unchanged through both brewing processes. Gluconic acid was produced only in the aerated brewing process. (4) Ethanol in the aeration brewed vinegar remained longer than in the stationary brewed one. The gas chromatograms of both types of rice vinegar showed no noticeable difference. (5) In the sensory tests, the aeration brewed vinegar was superior to that produced by the stationary method.

British Food Journal Volume 50 Issue 5 1948

Vinegar, vin aigre or soured wine is a name that suggests the nature and origin of the substance which is the subject of this note. In France the name is applied to the substance that results from the acetous fermentation of wine. The name has at least the merit of accuracy. The term vinegar has, however, been extended in this country to denote the product obtained by the acetous fermentation of a malt liquor and in the United States of America to mean the substance resulting from the acetous fermentation of cider. In general it may be said that certain kinds of vegetable matter may be made to yield a vinegar by this process. The Census of Production under the common heading “ vinegar and acetic acid ” states that in 1924 the output of these substances, in this country, was 14,200,000 gallons of a value of a little over a million pounds sterling; in 1930 the corresponding figures were 14,600,000 gallons and £950,000; in 1935, 17,100,000 gallons and £790,000. It may be observed that vinegar and acetic acid are not by any means the same thing. Vinegar made by acetous fermentation contains about six per cent. or slightly under that amount of acetic acid as a main and essential constituent, but other substances are present that give it a characteristic bouquet. But whether vinegar be made from malt, wine, cider, or similar substances it is a palatable and wholesome condiment and preservative. It is the result of a biological as distinguished from a chemical process, and we suggest that the term vinegar be limited to the product resulting from the former and not from the latter if it be intended for use in the household as an element in the food supply. The Food Inspectors Handbook, VI Edition, 1913, p. 300, tells us that commercial vinegar is a more or less impure acetic acid. The different varieties according to their source being malt, wine, cider, beet, sugar, and wood vinegars. We cannot think that “ impure acetic acid ” is a particularly happy definition of the term vinegar. It is surely the “ impurities ” the result of secondary reactions that give the characteristic flavour and palatability to vinegar that serve to distinguish it from a merely dilute solution of acetic acid. In the same way whisky might be defined as impure alcohol, but no one, as far as we know; has ever seriously suggested that a dilute solution of absolute alcohol would be a satisfactory substitute for whisky. similarly we suggest that wood vinegar—derived as it is from the distillation of various kinds of wood—is in its origin a purely chemical product and in no sense a biological product. It would follow that if the term vinegar be restricted, as we suggest it ought to be, to the product of biological action the term wood vinegar though well known and often used is really meaningless. The Food Industries' Manual, 1945, written for the guidance of food manufacturers, describes artificial vinegar—made by diluting acetic acid with water and colouring the solution with caramel—as a very poor substitute for the genuine product. “ Artificial vinegar ” it says “is raw in taste and completely lacking in the fine bouquet of characteristic brewed vinegar.” The Extra Pharmacopœia says that vinegar is “also made by diluting acetic acid and colouring with burnt sugar.” The reference however, presumably refers to the use of this kind of “ vinegar ” in pharmacy—vinegar and brown paper for instance—and not as an ingredient in foods.

British Food Journal Volume 46 Issue 11 1944

British Food Journal Volume 46 Issue 11 1944