JP3642467B2 - Fruit vinegar, fruit vinegar beverage, and method for producing fruit vinegar - Google Patents
Fruit vinegar, fruit vinegar beverage, and method for producing fruit vinegar Download PDFInfo
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- JP3642467B2 JP3642467B2 JP25053999A JP25053999A JP3642467B2 JP 3642467 B2 JP3642467 B2 JP 3642467B2 JP 25053999 A JP25053999 A JP 25053999A JP 25053999 A JP25053999 A JP 25053999A JP 3642467 B2 JP3642467 B2 JP 3642467B2
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- fruit vinegar
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Description
【0001】
【発明の属する技術分野】
本発明は、りんご、うめ、レモンなどの果実を原料とする果実酢、及びこれの製造方法、並びに果実酢を配合した果実酢飲料に関する。
【0002】
【従来の技術及び発明が解決しようとする課題】
りんご酢、うめ酢、レモン酢などの果実酢は、近年、食欲を増進する調味料としての枠を超え、健康飲食品或いはダイエット食品として注目されている。例えば、果実酢には、新陳代謝の活発化、肩こりや腰痛の予防、アレルギー体質の改善、生理痛や生理不順の改善、ホルモンの分泌活性化、動脈硬化や心臓病の予防、肝臓の強化等、様々な健康に関する効果が報告されている。
【0003】
ところで、この種の果実酢は、従来、原料果汁に培養酵母を添加し、10〜30℃下で10〜15日間かけて充分にアルコール醗酵させる。そして、アルコール醗酵終了したものに種酢を加えて更に酢酸醗酵させ、約1ヶ月程度常温で熟成させるか、或いは、原料果汁にアルコールを加え、これに種酢を加えて酢酸醗酵させ、その後約1ヶ月程度常温で熟成させるかして製造するのが一般的であった。
【0004】
しかし、これらの製法で得られる果実酢は、一般的に言って、酢酸臭が非常に強く、果実酢自体を口にすることが嫌われるばかりか、他の飲料に添加した場合であっても、嗜好品としては酢酸臭が強すぎるという課題があった。その反面、このような酢酸臭が特に健康上有効であるとの報告はなかった。
【0005】
そこで本発明が目的とするところは、マイルドな風味、特に酢酸臭を抑えた果実酢、果実酢飲料及びこれらを効率良く得られる製造方法を提供することにある。
【0006】
【課題を解決するための手段】
かかる課題解決のため、本発明は、原料果汁をアルコール醗酵させる工程において、醗酵の途中段階でアルコール醗酵を強制的に中止させる。より具体的には、原料果汁に培養酵母を加えてアルコール醗酵させる工程において、アルコール醗酵が終了する途中段階で種酢を加えて醗酵を強制的に中止させ、こうして途中段階で醗酵を強制的に中止させて得られる液にアルコールと有機酸とを加え、更にこれを酢酸醗酵、熟成させて果実酢を得ることとする。また、得られた果実酢に、はちみつ、糖類、甘味料及び香料からなる群から選ばれる1又は2種類以上のものを添加し、これを水で希釈して果実酢飲料を得ることとする。
【0008】
以上のようにして得られる果実酢及び果実酢飲料は、特有の風味、特に酢酸臭が抑えられ、それ自体口にしやすいばかりか、この果実酢を他の飲料に配合した場合も、従来の製法で得られた果実酢を配合した場合に比べ、酢酸臭が弱く、風味がマイルドな嗜好飲料とすることができる。
また、本発明で得られる果実酢及び果実酢飲料は、酢酸以外の有機酸を含有し得るから、従来の果実酢以上にクエン酸サイクル(TCAサイクル)を活発化し、優れた健康効果を発揮させることができる。
なお、クエン酸サイクルは、クエン酸が体内の酸性物質(蓄積すると疲労を感じる物質)と結合し、種々化学変化を起こし、酸性物質を炭酸ガスと水に分解する一連の代謝を意味し、体内の酸性物質は徐々に減少し、身体はアルカリ性になり、疲労回復をも図ることができる。
【0009】
【発明の実施の形態】
次に、本発明の好適な実施形態について説明する。
【0010】
原料果汁は、糖濃度を約10〜30度に調整しておくのが好ましい。
原料果汁としては、りんご、もも、オレンジ、ゆず、パイナップル、メロン、レモン、なし、グレープフル−ツ、さくらんぼ、だいだい、うめ、すだち、ぶどう等、広い意味で果実と言われるものの搾汁を用いることができる。
【0011】
先ず、原料果汁に培養酵母約1〜20%を添加し、温度約10〜35℃下でアルコール醗酵させる。
このアルコール醗酵の途中(醗酵が終了前)で、アルコール濃度が約0.5〜5.0%になった段階で種酢を加え、アルコール醗酵を強制的に停止させる。この時、酢酸濃度は約1〜5%、糖濃度は約6〜25度であるのが好ましい。アルコール醗酵の期間は通常2日〜10日間となる。
【0012】
次に、上記のようにアルコール醗酵を制御して得た反応液に、アルコール、有機酸、希釈水を加え、好ましくは酢酸濃度約1〜1.8%、アルコール濃度約1〜3%、果汁含量約100〜1000g/L、有機酸濃度約1〜5%に調整する。
添加する有機酸としては、クエン酸、コハク酸、リンゴ酸、フマル酸、グルコン酸、乳酸などを挙げることができる。
【0013】
そして次に、酢酸醗酵させる。
酢酸醗酵の条件は適宜設定可能である。例えば、深部(全面)醗酵の場合であれば、好ましくは醗酵温度20〜30℃で醗酵期間5日〜10日に設定すればよい。静置醗酵の場合であれば、好ましくは醗酵温度25〜35℃、醗酵期間20日〜60日間に設定すればよい。
酢酸醗酵後の総酸度は約2〜7%とするのが好ましい。
【0014】
酢酸醗酵後、常温で約一ヶ月程度熟成させて果実酢を得る。その後、必要に応じて濾過・殺菌の処理を施してもよい。
【0015】
こうして得られた果実酢は、単独で飲料や調味料等の飲食品添加料として使用することも可能であるが、また、果実酢を主体とする果実酢飲料としても提供することができる。
例えば、果実酢1〜20%、糖類1〜25%、甘味料0.001〜0.1%、その他適量の果汁及び香料などからなる混合液に、水を加えて飲料として好ましい濃度に調整してなる果実酢飲料を提供することができる。
【0016】
(実施例)
糖濃度17度に調整したりんご果汁に培養酵母10%を添加し、温度20℃下でアルコール醗酵させた。アルコール醗酵の途中、アルコール濃度が約1%になった時点で種酢を加えてアルコール醗酵を制御した。この時の酢酸濃度は2.5%、糖濃度は10度であった。アルコール醗酵の期間は6日間であった。
次に、アルコール、有機酸及び希釈水を加えて、酢酸濃度1.5%、アルコール濃度2.5%、果汁含量500g/L、有機酸濃度2%に調整した。
そして次に、これを、醗酵温度25℃の下7日間深部(全面)醗酵させ(総酸度は5%に達した)、その後常温で一ヶ月熟成させて果実酢を得た。
【0017】
(比較例)
糖濃度17度に調整したりんご果汁に培養酵母10%を添加し、温度20℃下でアルコール醗酵させた。アルコール濃度が6%となった時点で種酢を加えてアルコール醗酵を終了させた。アルコール醗酵期間13日間であった。
次に、アルコールと希釈水を加えて、酢酸濃度1.3%、アルコール濃度6%、果汁含量400g/Lに調整した。
これを、醗酵温度30℃、醗酵期間7日間深部(全面)醗酵させた後、常温で一ヶ月熟成させて果実酢を得た。
【0018】
(実施例1と比較例1の比較)
実施例1及び比較例1で得られたそれぞれのりんご酢を対象として、50人に対して官能検査を行い、次の結果を得た。なお、官能検査は3点識別方式で行った。
【0019】
実施例のりんご酢の酢酸臭が弱いと回答した人数・・48人
比較例のりんご酢の酢酸臭が弱いと回答した人数・・ 2人
【0020】
この結果、危険率0.1%以下で、実施例のりんご酢の酢酸臭が弱いことを確認できた。
【0021】
(実施例2)
実施例1で得たりんご酢を使用して、下記A,Bの配合の果実酢飲料を調製した。
【0022】
【0023】
(実施例2に関する官能検査)
実施例2で得られた果実酢飲料(配合A,B)を対象として、50人に対して官能検査を行った。
また、比較例2として、実施例1のりんご酢に代えて比較例1のりんご酢を上記A,Bと同じ割合で配合して果実酢飲料を調製し、同様に50人に対して官能検査を行った。
なお、いずれの官能検査は3点識別方式で行った。結果を下記に示す。
【0024】
(配合Aについての結果)
実施例2の飲料の酢酸臭が弱いと回答した人数・・42人
比較例2の飲料の酢酸臭が弱いと回答した人数・・ 8人
【0025】
(配合Bについての結果)
実施例2の飲料の酢酸臭が弱いと回答した人数・・49人
比較例2の飲料の酢酸臭が弱いと回答した人数・・ 1人
【0026】
この結果、危険率0.1%以下で、実施例のりんご酢の酢酸臭が弱いことを確認できた。
【図面の簡単な説明】
【図1】 本発明の好適な実施例を示した工程図である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a fruit vinegar made from fruits such as apples, ume and lemon, a method for producing the same, and a fruit vinegar drink containing the fruit vinegar.
[0002]
[Prior art and problems to be solved by the invention]
In recent years, fruit vinegars such as apple vinegar, ume vinegar, and lemon vinegar have been attracting attention as health foods or diet foods, exceeding the limits of seasonings that promote appetite. For example, fruit vinegar has increased metabolism, prevention of stiff shoulders and back pain, improvement of allergic constitution, improvement of menstrual pain and irregularities, activation of hormone secretion, prevention of arteriosclerosis and heart disease, strengthening of the liver, etc. Various health effects have been reported.
[0003]
By the way, conventionally this kind of fruit vinegar adds a culture yeast to raw material fruit juice, and is fully fermented with alcohol at 10-30 degreeC over 10-15 days. Then, seed vinegar is added to the product that has been subjected to alcohol fermentation and further fermented with acetic acid, and matured at room temperature for about one month, or alcohol is added to the raw fruit juice, and seed vinegar is added to this and fermented with acetic acid. In general, it was produced by aging at room temperature for about one month.
[0004]
However, the fruit vinegar obtained by these manufacturing methods generally has a very strong acetic acid odor, and it is not only disliked to eat the fruit vinegar itself, but even when added to other beverages. As a luxury product, there was a problem that the acetic acid odor was too strong. On the other hand, there was no report that such acetic acid odor was particularly effective for health.
[0005]
Accordingly, an object of the present invention is to provide a fruit vinegar, a fruit vinegar drink with a mild flavor, particularly an acetic acid odor, and a method for producing them efficiently.
[0006]
[Means for Solving the Problems]
In order to solve this problem, the present invention forcibly stops alcohol fermentation in the middle of fermentation in the step of subjecting raw material juice to alcohol fermentation. More specifically, in the process of adding yeast to the fruit juice and subjecting it to alcoholic fermentation, seed vinegar is added in the middle of the alcohol fermentation to stop the fermentation, thus forcing the fermentation in the middle. Alcohol and an organic acid are added to the liquid obtained by stopping, and this is further fermented with acetic acid and aged to obtain fruit vinegar. In addition, to the obtained fruit vinegar, one or more kinds selected from the group consisting of honey, sugars, sweeteners and fragrances are added and diluted with water to obtain a fruit vinegar drink.
[0008]
The fruit vinegar and fruit vinegar drinks obtained as described above have a unique flavor, especially an acetic acid odor, and are easy to mouth themselves. Even when this fruit vinegar is blended with other beverages, the conventional production method As compared with the case where the fruit vinegar obtained in the above is blended, the acetic acid odor is weak and the taste beverage can be made mild.
Moreover, since the fruit vinegar and fruit vinegar drink obtained by this invention can contain organic acids other than an acetic acid, a citric acid cycle (TCA cycle) is activated more than the conventional fruit vinegar, and the outstanding health effect is exhibited. be able to.
Citric acid cycle refers to a series of metabolisms in which citric acid combines with acidic substances in the body (substances that feel fatigue when accumulated), causing various chemical changes, and breaking down acidic substances into carbon dioxide and water. The amount of acidic substances gradually decreases, the body becomes alkaline, and fatigue recovery can be achieved.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Next, a preferred embodiment of the present invention will be described.
[0010]
The raw fruit juice is preferably adjusted to a sugar concentration of about 10 to 30 degrees.
As juices, apple juice, peach, orange, yuzu, pineapple, melon, lemon, none, grapefruit, cherry, daidai, ume, sudachi, grape, etc. be able to.
[0011]
First, about 1 to 20% of cultured yeast is added to the raw fruit juice, and alcohol fermentation is performed at a temperature of about 10 to 35 ° C.
In the middle of this alcoholic fermentation (before fermentation is complete), seed vinegar is added at a stage where the alcohol concentration is about 0.5 to 5.0%, and the alcoholic fermentation is forcibly stopped. At this time, the acetic acid concentration is preferably about 1 to 5%, and the sugar concentration is preferably about 6 to 25 degrees. The period of alcohol fermentation is usually 2 days to 10 days.
[0012]
Next, an alcohol, an organic acid, and diluted water are added to the reaction solution obtained by controlling the alcohol fermentation as described above. Preferably, the acetic acid concentration is about 1 to 1.8%, the alcohol concentration is about 1 to 3%, and the fruit juice. The content is adjusted to about 100 to 1000 g / L and the organic acid concentration is adjusted to about 1 to 5%.
Examples of the organic acid to be added include citric acid, succinic acid, malic acid, fumaric acid, gluconic acid, and lactic acid.
[0013]
Then, acetic acid fermentation is performed.
Conditions for acetic acid fermentation can be set as appropriate. For example, in the case of deep (full surface) fermentation, the fermentation temperature is preferably 20 to 30 ° C. and the fermentation period may be set to 5 to 10 days. In the case of stationary fermentation, the fermentation temperature is preferably set to 25 to 35 ° C. and the fermentation period of 20 days to 60 days.
The total acidity after the acetic acid fermentation is preferably about 2 to 7%.
[0014]
After fermenting with acetic acid, ripen at room temperature for about one month to obtain fruit vinegar. Then, you may give the process of filtration and sterilization as needed.
[0015]
Although the fruit vinegar thus obtained can be used alone as a food or beverage additive such as a beverage or a seasoning, it can also be provided as a fruit vinegar drink mainly composed of fruit vinegar.
For example, 1 to 20% fruit vinegar, 1 to 25% sugar, 0.001 to 0.1% sweetener, and other appropriate amounts of fruit juice and fragrance are added to water to adjust to a preferred concentration as a beverage. Can be provided.
[0016]
(Example)
10% of cultured yeast was added to apple juice adjusted to a sugar concentration of 17 degrees, and alcohol fermentation was performed at a temperature of 20 ° C. During the alcohol fermentation, seed vinegar was added to control the alcohol fermentation when the alcohol concentration reached about 1%. The acetic acid concentration at this time was 2.5%, and the sugar concentration was 10 degrees. The duration of alcohol fermentation was 6 days.
Next, alcohol, an organic acid and diluted water were added to adjust the acetic acid concentration to 1.5%, the alcohol concentration to 2.5%, the fruit juice content to 500 g / L, and the organic acid concentration to 2%.
Next, this was fermented in the deep part (entire surface) for 7 days at a fermentation temperature of 25 ° C. (total acidity reached 5%), and then aged at room temperature for 1 month to obtain fruit vinegar.
[0017]
(Comparative example)
10% of cultured yeast was added to apple juice adjusted to a sugar concentration of 17 degrees, and alcohol fermentation was performed at a temperature of 20 ° C. When the alcohol concentration reached 6%, seed vinegar was added to terminate the alcohol fermentation. The alcohol fermentation period was 13 days.
Next, alcohol and dilution water were added to adjust the acetic acid concentration to 1.3%, the alcohol concentration to 6%, and the fruit juice content to 400 g / L.
This was fermented at a fermentation temperature of 30 ° C. and a fermentation period of 7 days deep (entire), and then aged at room temperature for 1 month to obtain fruit vinegar.
[0018]
(Comparison between Example 1 and Comparative Example 1)
A sensory test was performed on 50 apple cider vinegars obtained in Example 1 and Comparative Example 1, and the following results were obtained. The sensory test was performed by a three-point identification method.
[0019]
Number of people who answered that apple vinegar of the example had a weak acetic acid odor ... 48 people who answered that the acetic acid odor of apple vinegar of the comparative example was weak ... 2 people
As a result, it was confirmed that the acetic acid odor of the apple vinegar of the example was weak at a risk rate of 0.1% or less.
[0021]
(Example 2)
The apple vinegar obtained in Example 1 was used to prepare a fruit vinegar beverage having the following composition A and B.
[0022]
[0023]
(Sensory test for Example 2)
A sensory test was performed on 50 persons for the fruit vinegar drink (formulations A and B) obtained in Example 2.
Moreover, as comparative example 2, it replaced with the apple vinegar of Example 1, the apple vinegar of comparative example 1 was mix | blended in the same ratio as said A and B, and a fruit vinegar drink was prepared similarly, and a sensory test was carried out with respect to 50 persons. Went.
Each sensory test was performed by a three-point identification method. The results are shown below.
[0024]
(Results for Formulation A)
Number of people who answered that the beverage of Example 2 had a weak acetic acid odor: 42 people Number of people who answered that the beverage of Comparative Example 2 had a weak acetic acid odor: 8
(Results for Formulation B)
Number of people who answered that the beverage of Example 2 had a weak acetic acid odor: 49 people Number of people who answered that the beverage of Comparative Example 2 had a weak acetic acid odor: 1
As a result, it was confirmed that the acetic acid odor of the apple vinegar of the example was weak at a risk rate of 0.1% or less.
[Brief description of the drawings]
FIG. 1 is a process diagram showing a preferred embodiment of the present invention.
Claims (4)
Priority Applications (1)
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JP25053999A JP3642467B2 (en) | 1999-09-03 | 1999-09-03 | Fruit vinegar, fruit vinegar beverage, and method for producing fruit vinegar |
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JP25053999A JP3642467B2 (en) | 1999-09-03 | 1999-09-03 | Fruit vinegar, fruit vinegar beverage, and method for producing fruit vinegar |
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JPS6196981A (en) * | 1984-10-18 | 1986-05-15 | Q P Jozo Kk | Vinegar for drinking and its preparation |
JPS62198381A (en) * | 1986-02-27 | 1987-09-02 | Kanesho Kk | 'marmelo (cydonia oblonga)' vinegar and its brewing |
JP3090786B2 (en) * | 1992-07-08 | 2000-09-25 | 花王株式会社 | Vinegar production method |
KR970035831U (en) * | 1995-12-29 | 1997-07-26 | Automobile wiper linkage pivot assembly structure |
-
1999
- 1999-09-03 JP JP25053999A patent/JP3642467B2/en not_active Expired - Lifetime
Cited By (1)
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CN104983011A (en) * | 2015-07-02 | 2015-10-21 | 彭常安 | Preparation method of rubus parvifolius and mulberry vinegar beverage |
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