JP2003102451A - Health beverage comprising unrefined vinegar of koji by aspergillus usami - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a health beverage in which a large amount of citric acid of unrefined vinegar of koji by Aspergillus usami is further increased, a refreshing feeling and taste are provided, a smell of unrefined vinegar is eliminated and health promotion is made by acceleration of intake of citric acid. SOLUTION: This health beverage is obtained by formulating unrefined vinegar of koji by Aspergillus usami, having at least 500 mg citric acid amount (mg/100 g) with 7-12 wt.% of passion fruit juice having 3.2-4.8 mg total sugar value (mg/100 g) and at least 55 mg acid value (mg/10 g).

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention further enhances the citric acid content of black koji moromi vinegar having a high citric acid content, and eliminates moromi odor and imparts sweetness. The present invention relates to a health drink comprising black koji moromi vinegar, which is extremely easy to drink and has an excellent fatigue recovery effect. [0002] It has long been recognized that vinegar has a fatigue recovery effect, a calcium absorbing effect, a preservative and a bacteriostatic effect, and has been medically proved by the Krebs cycle, the citric acid circuit and the like. I have. And although the increase in vinegar intake has been publicized from an early stage in conjunction with the aging society and heightened health orientation accompanying environmental pollution as in recent years, commonly used edible vinegar, so-called brewed vinegar, has an extremely sour taste. In addition, it is difficult to take an aggressive and large amount of means for ingesting acetic acid to retain the odor of acetic acid, and it is eventually restricted to use during cooking or ingestion of only specific foodstuffs, so that vinegar does not exhibit its original utility. [0003] As a result, the inventor has conducted intensive studies and found that the current brewed vinegar is obtained by fermenting sugar or starch with alcohol, followed by acetic acid fermentation. Depending on the raw materials used, rice vinegar, grain vinegar, and grape are used. Although vinegar, apple vinegar, fruit vinegar, etc., organic acids such as gluconic acid, citric acid, lactic acid, succinic acid, etc., and the amount of amino acids that are umami components vary significantly depending on the type and amount of raw materials used, These brewed vinegars generally have a strong acidity and a pale flavor, so it is extremely difficult to drink them as they are, and even when diluted with a temporary sweetened beverage, the citric acid content is relatively reduced and the intake is insufficient, resulting in fatigue. The effect of recovery and calcium absorption cannot be expected. [0004] Black koji moromi vinegar, which is obtained by squeezing mash after fermentation distillation with black koji mold, rice koji and yeast during awamori brewing, has a citric acid content ratio in the total organic acid of vinegar generally marketed. The citric acid content ratio in the total organic acid of the black koji moromi vinegar is about 90% compared to about 10%.
And a relatively large amount of the amino acids and minerals contained therein, so that even at a high acidity, the mellowness as a taste and sufficient umami were maintained. [0005] On the other hand, the present invention is intended to increase citric acid intake and to recover health by the physiological functions such as the Krebs cycle and the citric acid cycle and to promote health by the calcium absorption effect. However, it is strongly desired that a large amount of alcohol be consumed by drinking. However, although black koji moromi vinegar contains a relatively large amount of amino acids and minerals, these are mixed with strong acidity to create strangeness and taste, and in addition to the acetic acid smell, the odor peculiar to moromi is mixed, Therefore, black koji moromi vinegar alone cannot be used for drinking. [0006] For this reason, in order to be able to drink the black koji moromi vinegar in large quantities to a wide range of consumers, it is essential to remove the moromi odor together with the refreshing feeling and taste.
The inventor has found that even if the black koji moromi vinegar is seasoned and mixed, the amount of citric acid in the black koji moromi vinegar is further enhanced, and a fresh feeling and taste are created. As a result of repeated mixing tests, the required amount of citric acid was further enhanced by mixing passion fruit juice with a specified range of acidity and total sugar value in the required mixing ratio with the required black koji moromi vinegar. It has been confirmed that a health drink that can be sufficiently drunk and that can be sufficiently consumed can be produced by removing odors, and the present invention has been achieved. That is, the present invention further enhances the high citric acid content of black koji moromi vinegar, imparts a refreshing sensation and taste, and removes the odor of moromi. An object of the present invention is to provide a health drink comprising black koji moromi vinegar, which can promote health by promoting the intake of mash. [0008] In order to solve the above-mentioned problems, the technical means adopted by the present invention is to increase the citric acid intake (mg
/ 100 g) contains at least 500 mg or more of black koji moromi vinegar. In addition to suppressing the excessive sweetness in order to enhance the refreshing feeling and taste by seasoning and mixing, it also increases the amount of citric acid during seasoning and mixing. The total sugar value (mg / 100 g) is 3.2 to 4.8 in order to remove the fragrant odor and enable a large amount of drinking.
mg and its acid value (mg / 10g) is at least 55m
g or more of passion fruit juice is present in a health drink composed of black koji moromi vinegar having a composition of 7 to 12% by weight based on black koji moromi vinegar. The present invention has the following functions because it uses the above technical means. That is, black koji moromi vinegar is obtained by pressing the mash after awamori brewing, which is fermented and distilled with black koji and rice koji and yeast, and the amount of citric acid in the total organic acids is remarkably high and the amount of citric acid (mg / 100 g) ) Uses at least 500 mg of black koji moromi vinegar, so that even a small amount of drinking makes it possible to ingest a sufficient amount of citric acid, and the black koji moromi vinegar has a total sugar value (m
g / 100 g) of 3.2 to 4.8 mg and a passion fruit juice having an acid value (mg / 10 g) of at least 55 mg or more are mixed in a weight ratio of 7 to 12%. The substantial amount of citric acid is further enhanced, and the total sugar value is substantially reduced to 7 to 12% by weight, so that the sourness and sweetness do not antagonize. Because passion fruit juice contains about 1.5% by weight of a phenol ether component, not only can the odor of moromi be eliminated and a large amount of alcohol can be consumed, but it can be found in black koji moromi vinegar. The richness and mellowness of relatively large amounts of amino acids and minerals create a medicinal sensation. In the following, the present invention will be described in detail by way of example. In the present invention, citric acid is sufficiently ingested even with a small amount of drinking, as is well known in the Krebs cycle or cuconic acid cycle. Black koji moromi vinegar, which has a remarkably high citric acid content, is selected from the viewpoint of enhancing the effect of recovering fatigue and improving the effect of absorbing calcium to promote health. That is, in general rice vinegar and the like, yeast is Saccharomyces cerevisiae.
The fermentation is carried out using the fermentation. In this fermentation, only about 10% of citric acid is generated in the produced organic acid. On the other hand, brewing of Awamori is based on rice koji only, and steamed rice is mixed with Aspergillus awamori (Aspergillus).
Sawamori) is a rice mold that is grown and prepared by growing a special mold bacterium. Aspergillus awamori is also called black koji mold because it has black spores. Is generated in large quantities, and about 90% of the organic acid produced is citric acid. The black koji moromi vinegar is produced by squeezing the mash after awamori brewing by distillation after fermentation of rice koji, and the citric acid generated in large amounts reduces the pH value of the fermentation liquor. This is the reason why awamori brewing is possible even in the middle of summer in Okinawa without the help of lactic acid bacteria. Of course, black koji moromi vinegar has a black color due to black koji mold, but since aesthetic factors are also important for use as beverages, amber black koji moromi vinegar is obtained by filtering black spores and the like. It is desirable to use it. Further, the black koji moromi vinegar to be used is considered to be about 30 to 60 ml with a small amount of drinking when drinking, so that the citric acid content (mg / 100 g) is at least 500 mg or more, preferably about 700 to 800 mg. Incidentally, Table 1 shows the general components of black koji moromi vinegar produced accompanying the awamori brewing involving the inventor. [Table 1] [0013] Although the black koji moromi vinegar contains a relatively large amount of amino acids and minerals, it also has a high acidity and an unusual taste, and in addition to having a peculiar odor of smell. Not easily drinkable. Therefore, the passion fruit juice is mixed with the black koji moromi vinegar in order to add a refreshing feeling and taste when drinking and to eliminate the odor of the moromi, so that a wide range of consumers can drink a large amount. This passion fruit varies in sugar content and acid content in the juice depending on the number of days of harvest after flowering (the amount of citric acid changes. The sugar content is about 8 at 30 days after flowering and 12 at 40 days after flowering). 58 days after flowering, the sugar content was changed to a maximum of about 17 and the acid content (citric acid amount) was about 4.0% 30 days after flowering, but 40% after flowering.
After 48 days, the acid content reaches a maximum of about 5.0%, and on the 58th day after flowering, the acid content gradually decreases to about 3.6%.
As shown in Table 2, the citric acid content was as high as 2.7% and the squeezed juice 10 days after the flowering 65 days later.
It has a large content of as much as about 2699 mg in terms of 0 g. [Table 2] In addition, when mixing such passion fruit juice, it is essential not only to enhance the total citric acid content by mixing but also to keep the sourness and sweetness from antagonizing when drinking, in order to maintain drinking for a long time. For this reason, it is extremely important to create a refreshing sensation due to sourness and a taste due to subtle sweetness after drinking, and a mixing ratio for eliminating odor of moromi. For this purpose, the total sugar value (mg / 100 g) is 3.2 to 4.8 mg and the acid value (mg / 10 g) is at least 55%.
mg or more of passion fruit juice is mixed with black koji moromi vinegar at a weight ratio of 7 to 12%. In such a case, the passion fruit juice has difficulty in preserving it as it is, and since the juice contains about 1 to 2% starch, it must be removed by centrifugation. It is desirable to use bottles or cans that have been heat-sterilized after filling. It should be noted that when mixing the passion fruit juice, it is desired not only to ingest sufficient citric vinegar even when drinking a small amount, but also to create a medicinal sensation that suggests health promotion. However, if the acidity or sweetness is emphasized more than necessary, there is a possibility that the beverage becomes a simple soft drink. Although the present invention has such a constitution, the taste of refreshing taste, taste or odor of moromi is greatly related to actual drinking and consumption. Thus, the results of mixing the passion fruit juice with black koji moromi vinegar at various ratios and conducting a drinking preference test are shown below. The sample used for the drinking preference test was black koji moromi vinegar whose main components were water 89.7 g, protein 2.1 g, citric acid 610 mg, and a mineral component 5 per 100 g.
Use 6 mg of this product, and use this black koji moromi vinegar as passion fruit juice as a passion fruit juice, whose main components are 4.0 mg in total sugar value per 100 g and citric acid amount is 13.0 mg.
% As a sample 1, and 11.
Sample 7 was mixed at a weight ratio of 7%, and similarly 8.0%
The sample mixed at a weight ratio of Sample 3 and the sample mixed at a weight ratio of 6.0% were used as a sample 4, and black koji moromi vinegar alone was used as a control. [0019] The drinking preference test was conducted by evaluators living in the Tokyo metropolitan area as ages 15 to 24, ages 25 to 34, ages 35 to 44, ages 45 to 54, and ages 55.
The test was performed by a total of 50 persons, each of 5 men and women in each age group from 64 years old to 64 years old. In the drinking preference test method, evaluators were asked to drink 20 ml of each of Samples 1 to 4 and the control, and the refreshing taste (acidity), the taste (sweetness), and the medicinal feeling (umami,
The results were as shown in Table 3 below. [Table 3] As is clear from Table 3, the passion fruit juice is from 7% by weight to 12% by weight of black koji moromi vinegar.
It can be seen that mixing by weight ratio is very suitable. As described above, according to the present invention, black koji moromi vinegar whose citric acid content (mg / 100 g) is at least 500 mg or more has a total sugar value (mg / 100 g) of 3.
7 to 1 passion fruit juices of 2 to 4.8 mg and having an acid value (mg / 100 g) of at least 55 mg or more
Since it is mixed at a 2% weight ratio, the content of citric acid is remarkably high and a refreshing feeling and taste are created, and the fragrant odor is also eliminated. Not only that, even if you drink a little, enough citric acid can be ingested, so the Krebs cycle and the citric acid cycle have antioxidant effects and cholesterol removing effects,
It is a health drink that effectively exerts an alkali retention effect and an anti-fatigue effect by suppressing lactic acid, and achieves an excellent health promotion effect.

Claims (1)

Claims 1. A black koji moromi vinegar having a citric acid content (mg / 100 g) of at least 500 mg or more has a total sugar value (mg / 100 g) of 3.2 to 4.8 mg. A health drink comprising black koji moromi vinegar, wherein passion fruit juice having an acid value (mg / 10 g) of at least 55 mg or more is mixed at a weight ratio of 7 to 12%.