JP2002010773A - Vinegar of muscovado unrefined sake, muscovado fermented drink and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new unrefined vinegar containing citric acid, and having high mineral content, especially high potassium content, and further to provide a muscovado fermented drink. SOLUTION: An alcohol fermentation is carried out by using a glucidic raw material in a weight ratio of muscovado to a malted rice regulated so as to be (2/1)-(1.1/1), and an alcohol is distilled off by subjecting the obtained unrefined sake to the distillation under a normal pressure or a reduced pressure. The obtained distillation residue is filtrated to provide the objective vinegar of the muscovado unrefined sake having >=200 mg/100 ml content of the potassium. The muscovado fermented drink is obtained by regulating the components of the vinegar of the unrefined sake.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a fermented beverage having a high potassium content, and more particularly to a mineral content obtained from a distillation residue obtained by distilling alcohol from a fermentation product obtained by subjecting brown sugar and rice koji to alcohol fermentation. The present invention relates to a fermented brown sugar beverage having a high potassium content and a method for producing the same.

[0002]

2. Description of the Related Art Citric acid is a component required in the process of burning fat tissue in the metabolism of the body, and has attracted attention as a supporter for efficiently burning fat. In recent years, citric acid has been used as healthy vinegar. As citric acid vinegar,
Moromi vinegar produced during the production process of Awamori, a specialty of Okinawa, is known. The production method will be described. The rice is inoculated with black koji mold and fermented by saccharification and citric acid fermentation into koji, and water and shochu yeast are added to the koji and alcohol fermentation is performed to obtain moromi. The awamori is obtained by distilling the alcohol contained therein, and the awamori moromi vinegar is obtained by filtering the distillation residue remaining after the distillation of the alcohol.

Japanese Patent Application Laid-Open No. H11-137222 discloses a method for producing a beverage from a shochu distillation residue remaining after producing shochu made from potatoes or grains. This publication discloses a method for producing a beverage by adding a sweetener to a shochu distillation residue and then grinding it.

[0004] On the other hand, in the health food boom in recent years, it is said that it is necessary to take mineral components without excess or deficiency.
Of these, potassium has the effect of excreting too much sodium into the body due to a diet overdose of salt, and plays an important role in maintaining a balance between sodium and potassium. On the other hand, there is a disease called Barter's syndrome, in which the loss of potassium in the blood to urine increases, but there is no fundamental treatment, and it is said that potassium must be sufficiently supplemented.

[0005] As a mineral component contained in vinegar, millet vinegar which has been used since ancient times in Amami Oshima, which is made from brown sugar (sugar cane), has been known. Millet vinegar is produced by acetic acid fermentation using only sugarcane squeezed juice as a raw material, so it contains a lot of minerals, especially potassium and calcium, and contains iron and magnesium as other minerals. It is. Along with the recent health boom, the harmful effects of excessive sodium intake, which is one of the causes of high blood pressure, have been recognized, and the efficacy of millet vinegar has recently attracted attention as a food containing a large amount of potassium.

[0006] The residue obtained by distilling off volatile components mainly composed of ethanol from moromi in the production process of brown sugar shochu is called brown sugar shochu distillation residue (also known as distillation cake and distillation waste liquid). Since this brown sugar shochu distillation residue contains organic substances and minerals in addition to insoluble solids,
This cannot be discarded for environmental protection, and effective utilization is desired.

[0007]

The awamori moromi vinegar obtained by further filtering the residue obtained by distilling and removing volatile components mainly composed of ethanol from moromi in the awamori production process described above has the above-mentioned fat burning effect. It is citric acid vinegar that has
The moromi vinegar has a potassium content of 22 to 61 mg / 1.
It is about 00 ml, and its potassium content is several times less than that of millet vinegar.

On the other hand, the millet vinegar is acetic acid vinegar obtained by acetic acid fermentation, not citric acid vinegar. However,
Millet vinegar contains about 168 mg / 100 ml of potassium, but a higher potassium content is desired in order to promote a functional health food with a high potassium content.

[0009] By the way, the conventional general shochu distillation residue,
For example, the insoluble solids% of the shochu distillation residue of cereals and sweet potatoes is about 2.8% by weight for rice shochu distillation residue, about 3.0% by weight for wheat shochu distillation residue, and about 3.5% for potato shochu distillation residue. %, And there is a problem in that these distillation residues have poor filterability, workability and yield are inferior to those of brown sugar shochu distillation residues having an insoluble solid content of about 1.2% by weight.

[0010] Therefore, the present invention is to effectively utilize the distillation residue produced during the production of brown sugar shochu, contains citric acid having a fat burning effect, and has a higher mineral content than conventional millet vinegar, in particular, It is an object of the present invention to obtain a novel moromi vinegar having a high potassium content, and to provide a beverage having excellent flavor and taste using the moromi vinegar. Another object of the present invention is to provide a method for producing a novel moromi vinegar, which has good filterability for filtering a distillation residue and therefore has good workability.

[0011]

Means for Solving the Problems In order to solve the above problems, the present inventors have conducted intensive studies, and as a result, completed the present invention, which is a brown sugar moromi vinegar having a potassium content of 200 mg / 100 ml or more. The brown sugar moromi vinegar of the present invention comprises brown sugar /
Alcohol fermentation is performed by using a sugar raw material having a weight ratio of rice koji = 2/1 to 1.1 / 1, and the resulting moromi is distilled under normal pressure or reduced pressure to distill off the alcohol. The obtained distillation residue can be obtained by filtration.

[0012] The brown sugar moromi vinegar thus obtained is suitable for drinking as it is, but further comprises brown sugar, honey,
The taste can be adjusted by adding at least one selected from salamander, alcohol, and a seasoning, and a beverage rich in brown sugar flavor can be obtained.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
As described in detail below, a typical method for producing ordinary brown sugar shochu includes a koji-making process, a first moromi production process (a sake brewing process), a second moromi production process, a distillation process, and an alcohol concentration of 30 to 50%. This is a method to obtain 40% brown sugar shochu.

1) Koji-making process In the koji-making process, polished or crushed long grain rice such as Thai rice is washed and soaked in a conventional method, then drained and steamed with a steaming rice machine.
Seed koji (white koji mold) is inoculated and kept at an appropriate temperature to propagate koji mold.

2) First Moromi Production Process (Sake Making Process) The koji produced in the above koji making process is put into a first fermentation tank (sake making tank), and approximately the same amount of water as the koji is added to form 25- When fermented at a temperature of 30 ° C. for about 5 days, the alcohol content is 10-15.
% Is obtained.

3) Secondary moromi production process The primary moromi is transferred to a secondary fermentation tank, and a brown sugar solution that has been dissolved therein is added thereto (first stage addition). After fermentation for one day, the mixture was further hydrolyzed, and brown sugar solution was added (second stage addition).
After fermentation for a day, the fermentation is finished and the alcohol content is 14-17.
% Of secondary moromi.

4) Distillation Step If the obtained second moromi is subjected to simple distillation under normal pressure or reduced pressure according to a conventional method, a distillate having an alcohol content of 42 to 44% is obtained. When this distillate is aged, it becomes brown sugar shochu.

5) Filtration Step In the above distillation step, a residue consisting of a black-brown liquid remains in the distillation still. By filtering this distillation residue, a clear brown sugar moromi vinegar of the present invention is obtained. As the filtration device, a known filtration device used in a sake production process or the like can be used.
A compression filtration device can be used. In addition, a centrifuge or the like can be used instead of the filtration device.

Table 1 below shows the results of analysis of the contents of organic acids and minerals for the brown sugar moromi vinegar of the present invention obtained by this filtration step. For comparison, as Awamori Moromizu vinegar, Awamori Hundred Years Vinegar (trade name, manufactured by Ishikawa Sake Brewery Co., Ltd.), black koji mash vinegar unsweetened (brand name, Helios Sake Brewery Co., Ltd.), black koji moromi vinegar with black sugar (Trade name, manufactured by Helios Sake Brewery Co., Ltd.), Ryukyu Mouric Acid (trade name, manufactured by Ishikawa Sake Brewery Co., Ltd.), and millet vinegar as a millet vinegar (trade name, manufactured by Amami Agricultural Association Setouchi Branch), rice vinegar, fruit The results of vinegar component analysis are also shown. The units in Table 1 are mg% (ie, mg / 100 ml) for minerals and g / 100 ml for organic acids.

[0020]

[Table 1]

According to Table 1, the brown sugar moromi vinegar of the present invention comprises:
It can be seen that it contains citric acid as the main organic acid component and contains an overwhelmingly high content of minerals, especially high potassium, as compared to other Moromi vinegar which also contains citric acid. Further, it can be seen that the potassium content is higher than that of millet vinegar which is known to have a high potassium content.

Since the brown sugar moromi vinegar of the present invention contains potassium in a larger amount than sodium, it is an effective food for maintaining the sodium-potassium balance of the human body of a person taking excessive salt. Further, the brown sugar moromi vinegar of the present invention is a fermented food rich in mineral components that are apt to be lacking in the human body, that is, mineral components useful for replenishing potassium, calcium, magnesium, and iron. The present invention is significant in that mineral ingredients derived from natural ingredients are effectively used as functional foods without wasting by brewing using only natural ingredients instead of adding mineral ingredients as chemicals. There is. That is, the present invention is to effectively utilize a shochu distillation residue containing a mineral component which has been conventionally discarded, and to provide a high value-added moromi vinegar and a beverage containing citric acid and a mineral component, particularly, having a high potassium content. There is a feature.

Since the distillation residue of brown sugar shochu used as a raw material of the brown sugar moromi vinegar of the present invention is a residue obtained by removing volatile components mainly composed of ethanol from brown sugar shochu moromi, nitrogen components, vitamins, minerals and the like derived from the raw material are removed. The active ingredient remains intact. However, the distillation residue of brown sugar shochu contains 1.2% by weight of the insoluble solid derived from the raw material, and this insoluble solid must be filtered.

Table 2 below shows the distillation residue of brown sugar shochu used in the present invention and the distillation residue of rice shochu, which is another shochu distillation residue.
The barium shochu distillation residue and the sweet potato shochu distillation residue show the insoluble solid content% by weight.

[0025]

[Table 2]

As shown in Table 2, the distillation residue of cereals and sweet potato contains more insoluble solids mainly composed of fiber than the distillation residue of brown sugar shochu. Therefore, when filtering the distillation residue of cereals and sweet potatoes, the filterability is poor, so that the workability of the press filtration is poor and the yield is also poor. On the other hand, the brown sugar shochu distillation residue used in the present invention has less insoluble solid content than other general shochu distillation residue (that is, shochu distillation residue derived from cereals and sweet potato), and has properties closer to water. The filterability is extremely excellent.

6) Adjustment Step Since a slight turbidity may remain in the filtrate or the separated liquid obtained in the filtration step, alcohol, brown sugar or other components may be added to the filtrate or the like, if necessary, to improve the taste. It is preferable that the mixture is further fine-filtered by a filter press or the like after the preparation.
Finally, sterilization and packaging such as bottling are made into beverage products.

The addition ratio of rice koji and brown sugar in the entire first moromi production process used in the production of the brown sugar fermented beverage of the present invention is as follows: brown sugar / rice koji used in the usual production process of brown sugar shochu = 2/1. A weight ratio of ~ 1.1 / 1 is used.

The fermented brown sugar beverage produced by the method for producing a fermented brown sugar beverage of the present invention comprises citric acid, malic acid, succinic acid,
Lactic acid, acetic acid, containing large amounts of organic acids such as pyroglutamic acid, and calcium, magnesium, iron,
Contains large amounts of minerals such as potassium and sodium. Further analysis of this brown sugar fermented beverage showed that aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystine, paline, methionine, isoleucine, leucine, tyrosine, phenylalanine,
It contains essential amino acids such as γ-aminobutyric acid, histidine, ornithine, lysine, tryptophan, arginine, and other various amino acids.

The fermented brown sugar beverage of the present invention is a beverage with a rich taste of the raw material brown sugar and a high palatability. In addition to the fermented brown sugar beverage, Ashitaba, Amachazur, Indian Jaboku, Turmeric, Cardamom, Banyan, Kidachi Aloe,
Kyou-oh, gugi, kusato-vera, kumiskutin, kwazuimo, mugwort, ghetto, coffee, pepper, ginger,
By adding stevia, sedum, etc., and extracting and adding the components, or by adding an extract obtained by extracting the components with water or alcohol, etc. from them, different tastes are imparted, or each component is added. Can exert its medicinal properties and specific effects on the human body.

[0031]

EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited to the following examples.

Example 1 1) Koji-making process 1080 kg of polished and crushed rice of Thai long grain rice was washed, dipped and drained, steamed with a steaming rice machine, and sprinkled with water when the water content reached 30%. The mixture was further steamed to a moisture content of 36%. After cooling the steamed rice to 42 ° C, 0.1% of white koji mold was inoculated and kept at 37 ° C for 40 hours. On the way, knitting was carried out by turning back as needed to propagate koji mold. Moisture in koji is 30%
It became.

2) First Moromi Production Process (Sake Manufacturing Process) The obtained koji is put into a first fermentation tank (Sama tank), and 1,300 liters of water is added to make a total liquid volume of 2,300 liters. Fermentation was performed for one day to produce a first moromi.

3) Secondary Moromi Production Process Next, 2,300 liters of the primary moromi and a sugar solution obtained by dissolving 990 kg of brown sugar in water were added to a secondary fermentation tank to make a total liquid volume of 6,200 liters. And fermented for 3 days. Further, 1,260 kg of brown sugar is dissolved in water, and the moromi 6,200
And the total liquid volume to 11,000 liters,
The fermentation was completed for 10 days. Alcohol 15
% Of secondary moromi was obtained.

4) Distillation Step The obtained secondary moromi was subjected to simple distillation under reduced pressure at a gauge pressure of -65 to -70 cmHg, and 3,800 liters of a 42% alcohol distillate (pure alcohol content of about 1,600 liters) ) Got. If this distillate is aged in an aging tank, brown sugar shochu can be obtained. The residue in the still was approximately 7,000 liters containing insoluble solids.

5) Filtration Step 7,000 liters of the residue in the distillation still in the distillation step was filtered by a press filter to obtain about 6,000 liters of a filtrate. Filtration was performed smoothly. A small amount of brown sugar and alcohol were added to the filtrate to adjust the taste, followed by precision filtration and heat sterilization to obtain a brown sugar fermented beverage.

The results of chemical analysis of the filtrate obtained by filtering the distillation residue in the filtration step are shown in Tables 3 to 5 below. Table 3 shows the results of analyzing the mineral content in the filtrate by atomic absorption spectrometry,
The measurement result of the mineral content in raw material brown sugar is shown. Table 4
Shows the result of analyzing the organic acid in the filtrate. Table 5 shows the results of analyzing the amino acids in the filtrate.

[0038]

[Table 3]

[0039]

[Table 4]

[0040]

[Table 5]

The resulting fermented brown sugar beverage was subjected to a panel test for organoleptic tests for aroma, mellowness and umami. The results of the sensory test are shown in Tables 6 to 8 below. As a comparative example, the moromi obtained by fermenting steamed rice with black koji mold was subjected to simple distillation to distill shochu (Awamori), and the filtrate obtained by filtering the distillation residue was subjected to a similar sensory test. Also shown in Tables 6 to 8 below.

[0042]

[Table 6]

[0043]

[Table 7]

[0044]

[Table 8]

According to Tables 6 to 8, the fermented brown sugar beverage of the present invention has a brown sugar flavor, and has a refreshing aroma and a mellow, delicious flavor.

[0046]

The brown sugar moromi vinegar and the brown sugar fermented beverage of the present invention are mainly composed of citric acid, which is attracting attention as a supporter for efficiently burning fat, and furthermore, potassium having an important function of maintaining a balance between sodium and potassium. To 200
It is useful as a functional food containing mg / 100 ml or more.

In the method for producing brown sugar moromi vinegar of the present invention, since brown sugar shochu distilled lees are used, the amount of insoluble solids is extremely small compared to shochu distilled lees using potato or cereals, filtration is easy, and the yield is low. High, high work efficiency and high productivity.

According to the fermented brown sugar beverage of the present invention, the beverage has a brown sugar flavor, a refreshing aroma and a mellow, delicious flavor.

In the method for producing a fermented brown sugar beverage according to the present invention, a product having a high added value can be obtained by effectively utilizing the distillation residue. There was no need for disposal.

Claims (7)

[Claims] 1. A potassium content of 200 mg / 100 ml
More than brown sugar moromi vinegar. 2. A fermented brown sugar beverage containing the brown sugar moromi vinegar according to claim 1 as a main component. 3. A brown sugar fermented beverage comprising the brown sugar moromi vinegar according to claim 1 and one or more selected from brown sugar, honey, salmon, alcohol, and a seasoning. 4. The fermented brown sugar beverage according to claim 2 or 3,
Ashitaba, Amachazur, Indian jaboku, Turmeric, Cardamom, Banyan tree, Kidachi aloe, Kyou-oh, Gugi, Kusato-vera, Kumiskutin, Kwazuimo, Artemisia,
A fermented brown sugar beverage containing an ingredient extracted from one or more selected from the group consisting of ghetto, coffee, pepper, ginger, stevia and sedum. 5. An alcohol fermentation using a sugar raw material having a weight ratio of brown sugar / rice malt = 2/1 to 1.1 / 1, and distilling the obtained moromi under normal pressure or reduced pressure to obtain alcohol. , And the resulting distillation residue is filtered to obtain brown sugar moromi vinegar having a potassium content of 200 mg / 100 ml or more. 6. The method for producing brown sugar moromi vinegar according to claim 5, wherein said rice koji is rice koji of koji mold having citric acid fermentation ability. 7. The rice koji is a white koji mold rice koji.
The method for producing brown sugar moromi vinegar according to the above.