JP2003259847A - Refreshing drink and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an easily drinkable refreshing drink free from undesirable characters of conventional drinks containing unrefined vinegar such as acidic taste and characteristic smell of the vinegar and provide a method for producing the drink. <P>SOLUTION: The refreshing drink contains unrefined vinegar and a citrus fruit juice or an apple juice. The drink is produced by mixing the unrefined vinegar with citrus fruit juice or apple juice and adjusting the pH of the mixture to 3.0-4.0. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a soft drink containing moromi vinegar, and more specifically, a moromi vinegar-derived habit is suppressed by blending moromi vinegar and citrus fruit juice or apple fruit juice, and it is easy to drink. TECHNICAL FIELD The present invention relates to a soft drink and a manufacturing method thereof.

[0002]

2. Description of the Related Art Awamori, which is a local sake (shochu) in Okinawa, is obtained by distilling an alcohol-containing substance (moromi) fermented from rice koji and water using black koji mold. It is estimated that when this awamori is produced, moromi remains, and the amount of discharge is 40,000 tons per year. Some of these moromi were used as livestock feed and fertilizer for upland fields, but since the increase in the production of awamori due to the expansion of the awamori brewery causes an increase in moromi emissions, each brewery The reality is that we are having a hard time treating and disposing of the increasing amount of moromi.

In recent years, moromi vinegar has been developed which is obtained by squeezing and filtering the moromi remaining after distilling this awamori. Citric acid, which is the main component of moromi vinegar, has the effect of promoting the decomposition of lactic acid, which is a causative agent of fatigue, and suppressing its accumulation, and having a chelating effect of promoting the absorption of minerals such as iron and calcium. Are known. It is also known that various amino acids contained in moromi vinegar contain many essential amino acids necessary for the human body and are good for health.

Because of the above-mentioned effects, various beverages made from moromi vinegar have been sold so far. For example, a bottle of Moromi vinegar as it is,
Moromi vinegar with brown sugar and flavor added is sold.

[0005] However, these beverages made from moromi vinegar are difficult to drink as they are because of their strong acidity and unique odor derived from moromi vinegar.

[0006]

Therefore, an object of the present invention is to produce a beverage that effectively utilizes moromi vinegar produced from moromi, which has been difficult for awamori sake brewers to treat and dispose of it. It is an object of the present invention to provide a soft drink which suppresses the habits such as the sourness and the unique aroma derived from moromi vinegar, which are present in a conventional beverage containing moromi vinegar, and is easy to drink, and a method for producing the same.

[0007]

[Means for Solving the Problems] As a result of intensive studies to solve the above problems, the present inventors have found that a soft drink obtained by adding citrus juice or apple juice to moromi vinegar contains moromi vinegar while containing it. It was found that it has no habit derived from moromi vinegar and is easy to drink. Further, they have found that a soft drink that is easier to drink can be obtained by adjusting the pH after mixing moromi vinegar and citrus juice or apple juice, and completed the present invention.

That is, the present invention provides a soft drink containing moromi vinegar and citrus juice or apple juice.

The present invention also provides a method for producing a soft drink, which comprises mixing moromi vinegar and citrus juice or apple juice and adjusting the pH to 3.0 to 4.0. .

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In the present specification, moromi vinegar means
It is a by-product obtained when producing local sake (shochu) awamori in Okinawa. Specifically, when producing awamori, black koji molds such as Aspergillus awamori and Aspergillus saitoi are produced. The obtained alcohol-containing substance (moromi) fermented from rice koji and water used as a raw material is distilled to obtain awamori, and the moromi is pressed and filtered. An example of a general method for producing moromi vinegar is as follows.

[0011]

[Formula 1]

The moromi vinegar obtained by such a production method differs from general vinegar in which acetic acid is the main component, and contains citric acid as the main component and various amino acids. The citric acid concentration of moromi vinegar obtained by such a production method is about 600 to 800 mg / 100 ml.

The moromi vinegar used in the soft drink of the present invention is not particularly limited as long as it is the moromi vinegar obtained by the above-mentioned production method and the like. For example, Helios brewery, Higa brewery, Mizuho brewery, Yaesen, Kume Moromi vinegar which can be obtained from Kumesen, Kinshu Sake, Ishikawa Sake Brewery, Tadataka Sake Brewery, etc. on the island is preferable.

On the other hand, the citrus juice or apple juice used in the soft drink of the present invention (hereinafter simply referred to as “juice”) is preferably citrus juice or apple juice such as shikuwasa juice, grapefruit juice, lemon juice and the like, Grapefruit juice is particularly preferable. In addition, even if these juices are juice extracted from fruits,
A concentrated liquid obtained by concentrating the juice or a product obtained by filtering them may be used.

Regarding the blending amount of moromi vinegar and fruit juice in the soft drink of the present invention, a suitable amount may be selected in consideration of harmony with other additive components such as sugars, and the final product is 1 mass of moromi vinegar. % -20% by mass (hereinafter simply referred to as "%"), fruit juice (converted to straight fruit juice) 5%
It is preferable to contain about 20%. In particular, it is preferable to contain 5% to 15% of moromi vinegar and 5% to 15% of fruit juice from the viewpoint of the effect of masking the habit derived from moromi vinegar. The total content of Moromi vinegar and fruit juice in the final product is 1
0% to 35% is preferable, and 15% to 25% is particularly preferable.
% Is preferred.

The concentration of citric acid in the final product is 100 mg to 500 mg per 100 ml of the product.
About 300 mg to 500 mg is particularly preferable, and citric acid can be added separately if necessary.

Further, in addition to the above moromi vinegar and fruit juice, sugar and other components can be added to the soft drink of the present invention. Examples of sugars to be added include liquid sugar sugar, fructose, (powder) brown sugar, honey, and high-intensity sweeteners such as sucralose, aspartame, stevia, and acesulfame potassium, which are combined. It can be added. In particular, it is preferable to add a combination of dextrose syrup, brown sugar and a high-intensity sweetener in order to obtain a good balance of sweetness and a low calorie content.

When glucose and liquid sugar, brown sugar and a high intensity sweetener are added in combination, sucralose is preferably used as the high intensity sweetener. In this case, 300 to 25 glucose syrup was added to 1 sucralose by weight.
00 times, brown sugar is 150 to 650 times, and particularly, sucralose preparation 1 is preferably 600 to 1700 times glucose liquid sugar and 300 to 500 times brown sugar. The total content of glucose syrup, brown sugar and sucralose in the final product is preferably 1% to 8%, and particularly 3% to 6.5%.
Is preferred. The soft drink produced as described above has a calorie of 15 kcal / 100 ml to 20 kcal / 100.
It will be as low as ml.

On the other hand, as other components, various sugars such as fructose, maltose, glucose, sugar, fructooligosaccharides, lactofructooligosaccharides, galactooligosaccharides, linear oligosaccharides, sucrose fatty acid esters, sorbitan fatty acid esters, and glycerin fatty acids. Ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, emulsifier such as lecithin, carrageenan, agar, alginic acid, alginic acid ester, sodium alginate, pectin,
Xanthan gum, guar gum, gum arabic, thickeners such as sodium carboxymethyl cellulose, aspartame, sweeteners such as erythritol, sucralose, stevia, glycyrrhizin, thaumatin, orange juice, grape juice, pineapple juice, mango juice, guava juice, etc., Grapefruit flavor, seeker surf flavor, orange flavor, mango flavor, apple flavor, pineapple flavor, guava flavor, etc., enzyme-treated rutin, vitamin C
Examples thereof include antioxidants such as lactic acid, DL-malic acid, L-tartaric acid, fumaric acid, succinic acid, and citric acid, and these can be appropriately added to the soft drink of the present invention.

The soft drink of the present invention can be produced, for example, as follows. That is, first, moromi vinegar, fruit juice and water are mixed to prepare solution A. Then
Solution B is prepared by mixing and dissolving other components such as sugar, and this is added to solution A and mixed. Furthermore, p of these mixed solutions
The H is adjusted to pH 3.0 to pH 4.0 and then filtered. Finally, the filtrate is sterilized by HTST sterilization or UHT sterilization,
The soft drink of the present invention is manufactured by filling and sealing a container such as a can, a PET container, a bottle, and paper.

The soft drink thus obtained has no peculiarities derived from moromi vinegar, is easy to drink and has low calories, and thus has high palatability.

[0022]

The present invention will be described in more detail with reference to Examples and Reference Examples, but the present invention is not limited thereto.

Reference Example 1 Manufacture of Moromi vinegar: (1) Raw rice treatment 1 t of polished rice produced in Thailand is added to twice the amount of water, and the rice is washed by stirring at a water temperature of 20 ° C to 28 ° C for 10 minutes. went. After washing the rice, the white turbid water was removed and the rice was dipped in the same amount of water as the raw material rice for 20 to 30 minutes. Next, drain the absorbed raw material rice, put it in a rotary drum type raw material rice cooking device for brewing, bring it into contact with steam at 100 ° C. or higher, and cook it for 40 to 60 minutes to remove the starch in the raw material rice. Was converted to α. After that, the raw rice was blown while being stirred in the steaming apparatus, and the raw rice was cooled to 38 to 42 ° C. Thus, it is possible to obtain steamed rice suitable for producing Aspergillus niger and producing citric acid.

(2) Cultivation of Aspergillus oryzae (Koji) Aspergillus awamori (Aspe) was added to the steamed rice thus obtained.
rgillus awamori), Aspergillus Saitoui (Asp
ergillus saitoi) cultivated seeds for awamori brewing 200
g, and mixed sufficiently with stirring so that the spores were inoculated into the whole steamed rice. After inoculating the koji, the mixture of raw rice and seed koji is 35
The black koji mold was grown on the raw rice for 16 hours while the temperature was controlled by repeating blowing, stirring and standing so that the temperature could be maintained in the range of 45 ° C to 45 ° C. After 16 hours from the start of cultivation of Aspergillus niger, this Aspergillus niger culture was taken out from the rotary drum type rice steaming apparatus, transferred to a box-type blow-type koji making apparatus, and deposited to have a thickness of 10 cm to 15 cm.
Next, the product temperature was maintained at 33 ° C to 34 ° C while blowing air, and the culture was continued for another 24 hours. In this way, rice koji for awamori production is completed.This rice koji is, so to speak, a solid culture of Aspergillus niger in the medium of raw rice, and the production of citric acid, which is the main component of mash vinegar, is completed at this point .

(3) Production of seed moromi (sake mother) In order to ferment awamori, it is necessary to prepare seed moromi in which yeast has grown. Seed mash was manufactured by the following method. First, 5 L of hot water at 80 ° C. was added to 4 kg of rice koji cultivated by the same method as described above, and 1
The saccharification reaction was performed for a time. At this time, the starch in the raw rice is saccharified by the action of the starch-degrading enzyme of Aspergillus oryzae, and the nutrient source of yeast is accumulated. Next, 1.5 L of tap water was added to quickly reduce the temperature. When the temperature reached 30 ° C, 200 ml of a pure culture solution of awamori No. 101 yeast was added, and the yeast was grown at room temperature in a clean place for 72 hours with occasional stirring. The seed moromi was thus obtained.

(4) Fermentation of moromi (fermented mash) Subsequently, all rice koji was added to 1.7 t of water all at once, and 6-9 kg of seed moromi was added and mixed. A mixture of rice koji, water and seed moromi, which has started alcoholic fermentation, is called moromi. Fermentation was carried out when the alcohol concentration in the moromi was 18
% To 20% and the reducing sugar amount was 0%. If the fermentation proceeds smoothly, this state can be reached in 14 days and the fermentation can be completed.

(5) The mash obtained after the distillation fermentation was transferred to a distillation apparatus for authentic shochu, and high temperature steam was injected into the jacket of the distillation apparatus to elevate the temperature of the mash to carry out distillation. The distillation was stopped when the alcohol concentration of the distilled liquor collected from the distillation apparatus reached 44.8%. The distilled liquor thus obtained then undergoes filtration, storage, water splitting, etc. to become an awamori product.

(6) Commercialization of moromi vinegar (clarification and sterilization of moromi after distillation) On the other hand, citric acid produced by Aspergillus oryzae is used for the residue (moromi after distillation) from which the alcohol content has been removed by distillation. Initially, non-volatile substances remain among the bacterial cell components and metabolites such as amino acids and minerals or undigested rice products. The moromi after this distillation becomes a raw material of moromi vinegar. Immediately after the distillation, the moromi after squeezing was squeezed and filtered by a squeezing filter for producing sake to obtain a clear moromi vinegar stock solution. Furthermore, the moromi vinegar stock solution was put into a jacket-type heating device and heat-sterilized at 80 ° C. for 30 minutes to obtain moromi vinegar.
The moromi vinegar produced in this way has a citric acid concentration of 1
It was about 600 to 800 mg per 00 ml.

Example 1 Production of soft drink (1): Soft drink was produced by mixing moromi vinegar and fruit juice according to the formulation shown in Table 1. The thus-obtained soft drink was drunk by 10 professional panelists, and the flavor was evaluated according to the following criteria, and the flavor of each beverage was freely described. The results are shown in Table 2.

[0030]

[Table 1]

[0031]

[0032]

[Table 2]

As described above, it was found that an excellent flavor can be obtained by combining moromi vinegar with grapefruit juice, shikuwasa juice, lemon juice or apple juice. It was also found that a particularly excellent flavor can be obtained by combining moromi vinegar with grapefruit juice or shikuwasa juice.

Example 2 Production of soft drink (2): Grapefruit juice or shikuwasa juice which was compatible with moromi vinegar in Example 1 and 8 kinds of sugars were blended according to the formulations shown in Tables 3 and 4 to cool them. Beverages were produced. The soft drink thus obtained was ingested by 10 professional panelists and evaluated in the same manner as in Example 1. The results are shown in Tables 5 and 6.

[0035]

[Table 3]

[0036]

[Table 4]

[0037]

[Table 5]

[0038]

[Table 6]

As described above, moromi vinegar and grapefruit juice or shikuwasa juice and glucose liquid sugar,
It has been found that the combination of honey, erythritol, powdered brown sugar or sucralose gives an excellent flavor. Further, it has been found that a particularly excellent flavor can be obtained by combining moromi vinegar and grapefruit juice or shikuwasa juice and dextrose syrup, powdered brown sugar or sucralose.

Example 3 Production of soft drink (3): Among sugars that were more compatible with mash vinegar and fruit juice than in Example 2, sucralose, which is a high-potency sweetener for reducing calories, and kokumi In order to give, other sugars were blended according to the formulation of Table 7 to produce a soft drink. The soft drink thus obtained was ingested by 10 professional panelists and evaluated in the same manner as in Example 1. The results are shown in Table 8.

[0041]

[Table 7]

[0042]

[Table 8]

As described above, it was found that an excellent flavor can be obtained by combining mash vinegar and grapefruit juice with sucralose, glucose syrup and powdered brown sugar, and sucralose and glucose syrup. Also, Moromi vinegar, grapefruit juice and sucralose,
It has been found that a particularly excellent flavor can be obtained by combining glucose dextrose and powdered brown sugar.

Example 4 Production of soft drink (4): Liquid B previously dissolved and mixed was added to a mixture of liquid A shown below, and the pH of these mixed liquids was adjusted to pH 3. It was adjusted to about 5. Next, after adding water so that this mixed solution becomes 2000 L,
It was filtered with 40 mesh. U at 90 ℃ for 30 seconds
HT sterilization was performed, and filtration was performed again with 40 mesh. Finally, this mixed solution was filled into a 500 ml PET bottle at 88 ° C., the cap was closed and sealed, and then the bottle was sterilized by inversion for 30 seconds. Then, a subsequent pass was performed and cooling was performed until the temperature reached 40 ° C or lower.

[0045]   <A liquid>       Treated water 500L       Glucose liquid sugar 40kg       Moromi vinegar 120kg       Concentrated grapefruit juice (5 times concentrated) 40kg

[0046]   <B liquid>       Citric acid 3kg       Brown sugar (Kaiho Shoji) 30kg       Sucralose preparation (sucralose content 33%) 0.2kg

The soft drink obtained as described above had no habit derived from moromi vinegar and was very easy to drink. The calorie of this beverage is 20 kcal / 100.
It was as low as ml or less.

Example 5 Comparison between the soft drink of the present invention and a commercially available moromi vinegar or moromi vinegar drink: the soft drink produced in Example 1 and the commercially available moromi vinegar or moromi vinegar drink shown in Table 9 below. Drinked by 10 male and 10 female panelists (20 in total),
I had them evaluate the taste, color, and sensation. The evaluation was done by marking the items that felt best in each item and marking the number of them. Also, I asked them to freely describe the flavor of each beverage. Table 10 shows the results of each evaluation.
Shown in.

[0049]

[Table 9]

[0050]

[Table 10]

The soft drink of the present invention was evaluated better than the comparative product in all items. In addition, the soft drink of the present invention was evaluated to be much easier to drink than all the comparative products.

[0052]

The soft drink of the present invention has an amino acid derived from citric acid or moromi vinegar, but does not have the habit derived from moromi vinegar as the conventional moromi vinegar drink has, and is very easy to drink. Is.

Therefore, the soft drink of the present invention can be drastically consumed in daily life, and can easily ingest moromi vinegar containing a large amount of citric acid, various amino acids and the like. that's all

Continued front page    (72) Inventor Takashi Teruya             Okinawa Prefecture Okinawa City Character Koji 929 2 F-term (reference) 4B017 LC02 LE10 LG01 LG02 LG04                       LK28

Claims (7)

[Claims] 1. A soft drink comprising moromi vinegar and citrus juice or apple juice. 2. The soft drink according to claim 1, wherein the content of moromi vinegar is 1% by mass to 10% by mass. 3. The soft drink according to claim 1 or 2, which contains moromi vinegar and citrus juice or apple juice in a weight ratio of 1: 0.5 to 1: 2. 4. The soft drink according to claim 1, wherein the citrus juice is one or more kinds of citrus juice selected from shikuwasa juice, lemon juice or grapefruit juice. 5. The soft drink according to any one of claims 1 to 4, wherein the content of citric acid is 100 mg to 500 mg per 100 ml. 6. The soft drink according to any one of claims 1 to 5, which has a pH of 3.0 to 4.0. 7. A method for producing a soft drink, which comprises mixing moromi vinegar with citrus juice or apple juice and adjusting the pH to 3.0 to 4.0.