JP2004305041A - Acid milk beverage and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an acid milk beverage produced utilizing acetic-acid fermentation function of vinegar itself such as apple vinegar consisting mainly of fruit; and to provide a method for producing the acid milk beverage. <P>SOLUTION: The acid milk beverage is obtained by the following process: producing a mixture solution where apple vinegar, banana and crystal sugar are mixed together; subjecting the mixture solution to acetic acid fermentation during a prescribed period of time to prepare vinegar having different components from those of the apple vinegar; and mixing the vinegar with soybean milk. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a sour milk drink obtained by mixing non-fermented milk such as soy milk with vinegar such as fruit vinegar (refers to a sour milk drink, and is referred to herein as "sour milk drink"). And a method for producing a sour milk beverage.
[0002]
[Prior art]
As for a conventional sour milk drink ("sour milk drink"), fermented milk drinks such as yogurt are generally used, but other drinks described in Patent Document 1 have been proposed.
[Patent Document 1]
JP-A-61-63241
Patent Literature 1 discloses that a lactic acid bacteria beverage (fermented milk) is mixed with vinegar, plum juice, lemon juice, kabosu juice, citric acid, and the like, and then milk, processed milk, milk powder, cream, and the like are used as main ingredients. It is disclosed that a beverage made of pure alkaline milk can be obtained by mixing soy milk or the like.
[0004]
[Problems to be solved by the invention]
However, there is no disclosure or suggestion in the conventional technology including the technology of Patent Document 1 that a new type of sour milk beverage is obtained by focusing on the acetic acid fermentation action of vinegar itself, which is mainly made of fruit, such as apple vinegar. Absent.
[0005]
Accordingly, an object of the present invention is to provide a new type of sour milk beverage obtained based on the acetic acid fermentation action of vinegar itself, which mainly uses fruits, such as apple vinegar, and a method for producing such a sour milk beverage.
[0006]
[Means for Solving the Problems]
The sour milk beverage according to claim 1, wherein a mixture of a first vinegar made from a first kind of fruit as a raw material and a liquid containing a sugar is subjected to acetic acid fermentation for a predetermined time, A second vinegar having a component different from that of the first vinegar is prepared, and a non-fermented milk beverage is mixed with the second vinegar.
[0007]
The sour milk beverage according to claim 2 is a mixture of a first vinegar made from a first kind of fruit as a raw material and a juice made from a second kind of a second fruit different from the first kind of fruit. The mixed liquid is subjected to acetic acid fermentation for a predetermined time to prepare a second vinegar having a component different from that of the first vinegar, and a non-fermented milk beverage is mixed with the second vinegar.
[0008]
The sour milk beverage according to claim 3, wherein a mixture of apple vinegar and a fruit juice made from different kinds of fruits as apples is subjected to acetic acid fermentation for a predetermined period of time, whereby a component different from the apple cider vinegar is obtained. Vinegar is prepared, and soymilk is mixed with the vinegar.
[0009]
The sour milk beverage according to claim 4, wherein a mixture of apple vinegar, banana, and ice sugar is subjected to acetic acid fermentation for a predetermined time to prepare vinegar having a component different from that of apple cider vinegar. Mixed with soy milk.
[0010]
The method for producing a sour milk beverage according to claim 5, wherein the vinegar mixing step of mixing a first vinegar made from a first kind of fruit as a raw material and a liquid containing a sugar to obtain a vinegar mixed liquid, A vinegar preparation step of preparing a second vinegar having a component different from that of the first vinegar by subjecting the vinegar mixture to acetic acid fermentation for a predetermined time, and a milk drink mixing a non-fermented milk beverage with the second vinegar. And a mixing step.
[0011]
The method for producing a sour milk beverage according to claim 6, wherein the first kind of vinegar is made from a first kind of fruit, and the juice is made from a second kind of fruit different from the first kind of fruit. A vinegar mixing step of mixing to obtain a vinegar mixture, and a vinegar preparation step of preparing a second vinegar of a component different from the first vinegar by subjecting the vinegar mixture to acetic acid fermentation for a predetermined time, A milk drink mixing step of mixing a non-fermented milk drink with the second vinegar.
[0012]
The method for producing a sour milk beverage according to claim 7, wherein the vinegar mixing step of mixing apple cider vinegar, fruit juice made from different kinds of fruits with apples to obtain a vinegar mixed liquid, and the vinegar mixed liquid for a predetermined time A vinegar preparation step of preparing vinegar having a component different from that of apple cider vinegar by acetic acid fermentation, and a soymilk mixing step of mixing soymilk with the vinegar.
[0013]
The method for producing a sour milk beverage according to claim 8, wherein the vinegar mixing step of mixing apple vinegar, banana, and ice sugar to obtain a vinegar mixture, and performing acetic acid fermentation of the vinegar mixture over a predetermined time. A vinegar preparation step of preparing vinegar having a different component from the apple vinegar, and a soymilk mixing step of mixing soymilk with the vinegar.
[0014]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, a sour milk beverage according to an embodiment of the present invention will be described.
The sour milk beverage according to the present embodiment is obtained by performing a acetic acid fermentation of a mixed liquid obtained by mixing a first vinegar made from a first kind of fruit as a raw material and a liquid containing a sugar over a predetermined time. A second vinegar having a component different from that of the first vinegar is prepared, and a non-fermented milk beverage is mixed with the second vinegar. Specifically, apples are selected as the first kind of fruit, and apple vinegar is used as the first vinegar. As the sugar-containing liquid, banana juice is used as a fruit juice made from a second fruit of a different kind from the first kind of fruit. Further, the sugar-containing liquid dissolves and contains ice sugar as another sugar other than the sugar contained in banana juice (juice). In addition, in this specification, a "non-fermented milk drink" means unfermented milk drinks other than fermented milk drinks, such as yogurt. The sour milk beverage according to the present embodiment uses soy milk as the non-fermented milk beverage. That is, specifically, the sour milk beverage according to the present embodiment is prepared by mixing a liquid consisting of banana juice and ice sugar with the apple cider vinegar to prepare a vinegar (fruit vinegar) different from the apple cider vinegar. Vinegar (fruit vinegar) mixed with soymilk.
[0015]
In addition, "fruit vinegar" generally refers to a product obtained by preparing a fruit liquor by subjecting the sugar content of a fruit to alcohol fermentation with yeast and then subjecting the fruit liquor to acetic acid fermentation with acetic acid bacteria (seed vinegar). According to the definition of various vinegars according to the JAS standard, "fruit vinegar" refers to a fruit juice that uses 300 g or more per liter of juice, and "apple vinegar" refers to fruit vinegar in a broad sense. The amount of apple juice used is 300 g or more per liter. Fruit vinegar other than apple vinegar and grape vinegar is classified in a narrow sense as "fruit vinegar". In addition, "fruit vinegar" in a broad sense is classified into brewed vinegar in a broad sense among vinegars. That is, the range of “fruit vinegar” in the present embodiment includes brewed vinegar using any fruit as a raw material (“fruit vinegar” in a broad sense). However, it is preferable to use apple vinegar as fruit vinegar in consideration of compatibility with soy milk, taste, flavor, health effects of the contained components, and the like.
[0016]
Next, a method for producing a sour milk beverage according to the present embodiment will be described.
The method for producing a sour milk beverage according to the present embodiment is a vinegar mixing step of mixing a first vinegar with a first kind of fruit as a raw material and a liquid containing a sugar to obtain a vinegar mixed liquid, A vinegar preparation step of preparing a second vinegar having a different component from the first vinegar by subjecting the vinegar mixture to acetic acid fermentation for a predetermined time, and a milk for mixing a non-fermented milk beverage with the second vinegar. A beverage mixing step. Specifically, first, in a vinegar mixing step, apple vinegar as the first vinegar is mixed with a liquid containing a sugar content consisting of banana juice and ice sugar as the juice using the second fruit as a raw material. Obtain a mixture. Next, in the vinegar preparation step, vinegar (fruit vinegar) having a different component from the apple vinegar is prepared by subjecting the vinegar mixture to acetic acid fermentation over a predetermined period of time. Next, in a soymilk mixing step as a milk drink mixing step, soymilk is mixed with the vinegar (fruit vinegar).
[0017]
The acetic acid fermentation time of the vinegar mixture in the vinegar preparation step is preferably in the range of 2 days to 1 week, preferably about 1 week, in order to obtain sufficient ripening of the second vinegar (fruit vinegar). Is more preferable. In the vinegar preparation step, the vinegar mixture is allowed to stand at room temperature. At this time, acetic acid fermentation of the vinegar mixture is performed by acetic acid bacteria contained in the first vinegar itself. That is, the first vinegar itself functions as seed vinegar. As a result, there is no need to specially prepare acetic acid bacteria (seed vinegar). In addition, the second vinegar (fruit vinegar) obtained by the vinegar preparation step has a different flavor and component from the first vinegar (fruit vinegar).
[0018]
The sour milk beverage according to the present embodiment manufactured as described above is first characterized by various components contained in apple vinegar as the first vinegar (seed vinegar) and fruit vinegar as the second vinegar. Demonstrate the effect of. For example, when various organic acids (especially malic acid, citric acid, acetic acid, etc.) contained in apple vinegar and fruit vinegar are replenished into the body, the so-called citric acid cycle or citric acid cycle (the sugars in food are digested) It recovers the function of the metabolic circuit that is absorbed and emits energy and is decomposed into carbon dioxide and water, and suppresses the production of lactic acid, a fatigue substance that has accumulated in muscle, and promotes the decomposition of the generated lactic acid Let it. Therefore, the sour milk beverage according to the present embodiment is effective for recovery from fatigue. In addition, the above action suppresses the production of lactic acid protein, which is one of the causative substances of shoulder stiffness, and exhibits a stiff shoulder healing effect. Furthermore, the acidity promotes secretion of gastric juice and saliva, suppresses the growth of bacteria in the gastrointestinal tract, promotes the growth of useful bacteria, and has the effect of improving the intended function. In addition, it has the function of discharging excess accumulated sodium, one of the causative substances of hypertension, and is also effective in preventing hypertension. In addition, a large amount of potassium contained in apple vinegar and fruit vinegar exerts a specific effect, and has an effect that calcium can be efficiently absorbed. It is effective in preventing obesity and in preparing cholesterol, and is also effective in blood purification and arteriosclerosis. It also suppresses lipid peroxide, which is the cause of aging, improves metabolism, keeps the body young, and makes it difficult to produce spots and freckles.
[0019]
On the other hand, the sour milk beverage according to the present embodiment also exerts a unique effect of soymilk, which is one of the contained main components. For example, it is said that a protein contained in soy milk lowers cholesterol in blood, and one of the components (peptide) suppresses an increase in blood pressure. Further, it is said that linoleic acid, which is contained abundantly in the lipid of soy milk, contains only a small amount of cholesterol as an unsaturated fatty acid and has an effect of increasing good cholesterol which removes cholesterol attached to blood vessels. In addition, lecithin (soy lecithin) contained in soy milk is composed of unsaturated fatty acids, and its strong emulsifying action dissolves cholesterol attached to blood vessels to improve blood flow and prevent coagulation. It also has the effect of preventing adhesion to blood vessels. Therefore, it is effective for arteriosclerosis and the like. In addition, the fat metabolism function is effective in reducing the fat content in the liver and preventing fatty liver. Furthermore, lecithin is an important material for nerve cells involved in signal transduction in the brain, and choline, one of its constituents, is transported to the brain and becomes a signal transducing substance called acetylcholine. That is, lecithin and choline enhance memory and concentration and are effective in activating the brain. In addition, soybean saponins, which are called glycosides, prevent fat accumulation, wash away fat attached to blood vessels, prevent oxidation of fatty acids that cause aging, suppress the action of active oxygen, Can be stimulated to improve bowel movements and prevent blood clots. It also points out that isoflavonoids (glycosides), which act similarly to female hormones (estrogens), prevent menopause and other symptoms caused by a decrease in female hormones (osteoporosis, etc.) and prevent cancer and prostate cancer. In addition, it is expected to have an effect of suppressing high blood pressure and cholesterol and an effect of reducing the risk of cardiovascular disease. Oligosaccharides also serve as nutrients of bifidobacteria as good bacteria, which are expected to have various effects such as suppressing the growth of bad bacteria in the intestine, and have the effect of increasing bifidobacteria. That is, soy milk is effective in preventing obesity, aging, nervous breakdown, cholesterol, insomnia, hypertension, and gallstones, and has an effect of creating beautiful skin and rejuvenating by the main components including the above components. That is, soy milk is also called a cosmetic to eat. In addition, soy milk has an effect of eliminating toxins and waste products that cause fatigue.
[0020]
Furthermore, the sour milk beverage according to the present embodiment exerts a unique effect other than the above by combining fruit vinegar and soy milk prepared by acetic acid fermentation of other fruit juices such as apple vinegar and banana for a predetermined period. . That is, in order to prepare another fruit vinegar by mixing and fermenting another juice with apple vinegar, it is possible to provide a unique flavor, taste and ingredient sour milk beverage by mixing such fruit vinegar and soy milk. it can. In general, when vinegar is mixed with soymilk, the coagulation action of the vinegar causes the soymilk to coagulate and precipitate, so that it is difficult to use it as a beverage. However, in this embodiment, apple vinegar is mixed with banana and ice sugar, and the mixture is most preferably subjected to acetic acid fermentation for about one week to prepare a second flavor vinegar having a new flavor and ingredient, and then mixed with soy milk. Therefore, it has been confirmed that soymilk does not coagulate during mixing, and that a sour milk beverage as a good dispersion can be obtained. Such a sour milk drink has good flavor and taste, and becomes a sour milk drink that can be drunk with a taste like a yogurt drink.
[0021]
【The invention's effect】
The sour milk beverage according to claims 1 to 4 is a sour milk beverage that is good for the skin and effective for beauty, health and diet. In addition, since soymilk is used, metabolic functions in the body are activated by lecithin contained in the soymilk, skin cells are constantly regenerated, and beautiful skin can be maintained forever. Further, the action of vinegar is effective for dieting and recovery from fatigue. Then, another fruit juice such as banana is mixed with the first vinegar such as apple vinegar and the mixture is subjected to acetic acid fermentation to prepare a second vinegar (fruit vinegar) having a new flavor and ingredient, and then soy milk. And so on, so that non-fermented milk beverages such as soy milk do not coagulate during mixing, and a sour milk beverage as a good dispersion can be obtained.
[0022]
According to the method for producing a sour milk beverage according to claims 5 to 8, it is possible to reliably and favorably produce a sour milk beverage exhibiting the specific effects as described in claims 1 to 4. In addition, another juice such as banana is mixed with a first vinegar such as apple vinegar, and the mixture is subjected to acetic acid fermentation to prepare a second vinegar (fruit vinegar) having a new flavor and ingredient, and then a soymilk And so on, so that non-fermented milk beverages such as soy milk do not coagulate during mixing, and a sour milk beverage as a good dispersion can be obtained.

Claims (8)

A second mixture of a component different from the first vinegar is obtained by subjecting a mixed liquid obtained by mixing a first vinegar made of a first kind of fruit as a raw material and a liquid containing a sugar to acetic acid fermentation for a predetermined time. A non-fermented milk beverage is mixed with the second vinegar as described above, sour milk beverage. A mixture of a first vinegar made from a first kind of fruit as a raw material and a juice made from a second kind of a second fruit different from the first kind of fruit is subjected to acetic acid fermentation for a predetermined time. A second vinegar having a component different from that of the first vinegar, and a non-fermented milk beverage mixed with the second vinegar. Apple vinegar, and a mixture of apple juice and fruit juice of different kinds of fruits as raw materials, by acetic acid fermentation for a predetermined time, to prepare vinegar of a component different from the apple vinegar, soy milk in the vinegar A sour milk drink characterized by being mixed. A mixture of apple vinegar, banana, and ice sugar is subjected to acetic acid fermentation over a predetermined period of time to prepare vinegar having a different component from the apple vinegar, and soy milk is mixed with the vinegar. Sour milk drink. A vinegar mixing step of mixing a first vinegar with a first kind of fruit as a raw material and a liquid containing a sugar to obtain a vinegar mixture;
A vinegar preparation step of preparing a second vinegar of a component different from the first vinegar by fermenting the vinegar mixture over a predetermined period of time with acetic acid,
A method of mixing a non-fermented milk beverage with the second vinegar and a milk beverage mixing step. A vinegar mixing step of mixing a first vinegar with a first kind of fruit as a raw material and a juice with a second kind of a second fruit different from the first kind of fruit to obtain a vinegar mixture; ,
A vinegar preparation step of preparing a second vinegar of a component different from the first vinegar by fermenting the vinegar mixture over a predetermined period of time with acetic acid,
A method of mixing a non-fermented milk beverage with the second vinegar and a milk beverage mixing step. Vinegar mixing step of mixing apple cider vinegar and fruit juice made from different kinds of fruits with apples to obtain a vinegar mixture,
By acetic acid fermentation of the vinegar mixture over a predetermined time, vinegar preparation step of preparing vinegar of a component different from the apple vinegar,
And a soymilk mixing step of mixing soymilk with the vinegar. Vinegar mixing step of mixing apple vinegar, banana, and ice sugar to obtain a vinegar mixture,
By acetic acid fermentation of the vinegar mixture over a predetermined time, vinegar preparation step of preparing vinegar of a component different from the apple vinegar,
And a soymilk mixing step of mixing soymilk with the vinegar.