JP2005295826A - 食用酢用安定剤及び食用酢 - Google Patents
食用酢用安定剤及び食用酢 Download PDFInfo
- Publication number
- JP2005295826A JP2005295826A JP2004113259A JP2004113259A JP2005295826A JP 2005295826 A JP2005295826 A JP 2005295826A JP 2004113259 A JP2004113259 A JP 2004113259A JP 2004113259 A JP2004113259 A JP 2004113259A JP 2005295826 A JP2005295826 A JP 2005295826A
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- Prior art keywords
- vinegar
- edible vinegar
- stabilizer
- edible
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
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Abstract
【解決手段】食用酢用安定剤中、水溶性ヘミセルロース又は、水溶性ヘミセルロース及び、増粘多糖類、乳化剤、カゼインナトリウムから選ばれる1種以上を含む。また食用酢中、水溶性ヘミセルロース又は、水溶性ヘミセルロース及び、増粘多糖類、乳化剤、カゼインナトリウムから選ばれる1種以上を含む。
Description
項1.水溶性ヘミセルロースを含むことを特徴とする食用酢用安定剤。
項2.食用酢が飲用に供するものである、項1に記載の食用酢用安定剤。
項3.更に、増粘多糖類、乳化剤及びカゼインナトリウムから選ばれる1種以上を含む、項1又は2に記載の食用酢用安定剤。
項4.増粘多糖類が、カラギナン、キサンタンガム、アラビアガム、グァーガム、ローカストビーンガム、タラガム、ジェランガム、カルボキシルメチルセルロース及び発酵セルロースから選ばれる1種又は2種以上である、項3に記載の食用酢用安定剤。
項5.乳化剤が、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ユッカ抽出物、サポニン、レシチン、ステアロイル乳酸塩及びポリソルベートから選ばれる1種又は2種以上である、項3に記載の食用酢用安定剤。
項6.請求項1乃至5のいずれかに記載の食用酢用安定剤を添加した食用酢。
項7.食用酢が飲用に供するものである請求項6に記載の食用酢。
項8.水溶性ヘミセルロースの食用酢に対する添加量が0.001〜0.5重量%である、項6又は7に記載の食用酢。
項9.密封容器入りである項6乃至8のいずれかに記載の食用酢。
項10.請求項1乃至5のいずれかに記載の食用酢用安定剤を添加することを特徴とする食用酢の安定化方法。
表1に示す配合量に従い、水溶性ヘミセルロース又は水溶性ヘミセルロース及び各種乳化剤(ショ糖脂肪酸エステルA:HLB16、ショ糖脂肪酸エステルB:HLB5、コハク酸モノグリセライド:HLB5)又はイオタカラギナンもしくはカゼインナトリウムを粉体混合し、実施例1〜13の密封容器入り食用酢用安定剤を作成した。また、比較例として、乳化剤(ショ糖脂肪酸エステル、コハク酸モノグリセライド)、イオタカラギナン、カゼイントリウムのみの比較例1〜7を作成した。
黒酢(醸造酢、酸度4.2%) 7.7(%)
りんご果汁 5
砂糖 5
食用酢用安定剤 表1記載
イオン交換水にて全量 100とする
表3に示す配合量に従い水溶性ヘミセルロース及びショ糖脂肪酸エステル(HLB16)を粉体混合し、実施例8〜11の密封容器入り食用酢用安定剤を作成した。また、比較として、比較例8、9及び実験例1で調製した比較例2及び7を利用した。
黒酢(醸造酢、酸度4.2%) 7.7(%)
りんご果汁 5
砂糖 5
食用酢用安定剤 表3記載
イオン交換水にて全量 100とする
下記処方に示す組成のうち、水溶性ヘミセルロース及びショ糖脂肪酸エステル(HLB16)を粉体混合し、本発明の食用酢用安定剤を得た。得られた食用酢用安定剤と砂糖とを粉体混合し、この粉体混合物をイオン交換水に加え、80℃10分間加熱溶解後、室温まで冷却し、りんご酢、りんご果汁を添加した後、水にて全量補正後、プレート殺菌(95℃25秒)を行い、ペトボトルに充填、密封し、酢飲料を調製した。得られた酢飲料を5℃にて4週間保存後、濁り、沈殿、香味について評価したが、濁り、沈殿とも認められず、風味においてもまろやかで良好なものであった。
りんご酢(醸造酢、酸度5.0%) 7.7(%)
りんご果汁 5
砂糖 5
食用酢用安定剤(以下に記載)
HLB5のショ糖脂肪酸エステル 0.03
水溶性ヘミセルロース(SM−1200*)0.05
イオン交換水にて全量 100とする
上記処方に示す組成のうち、水溶性ヘミセルロース及びイオタカラギナンを粉体混合し、本発明の食用酢用安定剤を得た。得られた食用酢用安定剤とスクラロースとを粉体混合し、この粉体混合物をイオン交換水に加え、80℃10分間加熱溶解後、室温まで冷却し、りんご酢、りんご果汁を添加した後、水にて全量補正後、プレート殺菌(95℃25秒)を行い、ペットボトルに充填、密封し、ペットボトル入り酢飲料を調製した。得られた酢飲料を5℃にて4週間保存後、濁り、沈殿、香味について評価したが、濁り、沈殿とも認められず、風味においてもまろやかで良好なものであった。
りんご酢(醸造酢、酸度5.0%) 7.7(%)
りんご果汁 5
スクラロース 0.01
食用酢用安定剤(以下に記載)
水溶性ヘミセルロース 0.05
イオタカラギナン 0.01
イオン交換水にて 全量100とする
Claims (9)
- 水溶性ヘミセルロースを含むことを特徴とする食用酢用安定剤。
- 食用酢が飲用に供するものである、請求項1に記載の食用酢用安定剤。
- 更に、増粘多糖類、乳化剤及びカゼインナトリウムから選ばれる1種以上を含む、請求項1又は2に記載の食用酢用安定剤。
- 増粘多糖類が、カラギナン、キサンタンガム、アラビアガム、グァーガム、ローカストビーンガム、タラガム、ジェランガム、カルボキシルメチルセルロース及び発酵セルロースから選ばれる1種又は2種以上である、請求項3に記載の食用酢用安定剤。
- 乳化剤が、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ユッカ抽出物、サポニン、レシチン、ステアロイル乳酸塩及びポリソルベートから選ばれる1種又は2種以上である、請求項3に記載の食用酢用安定剤。
- 請求項1乃至5のいずれかに記載の食用酢用安定剤を添加した食用酢。
- 水溶性ヘミセルロースの食用酢に対する添加量が0.001〜0.5重量%である、請求項6に記載の食用酢。
- 密封容器入りである請求項6又は7に記載の食用酢。
- 請求項1乃至5のいずれかに記載の食用酢用安定剤を添加することを特徴とする食用酢の安定化方法。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2014209896A (ja) * | 2013-04-19 | 2014-11-13 | 有限会社インターリンク沖縄 | 黒麹もろみ酢からなる健康飲料 |
JP2018061510A (ja) * | 2016-10-12 | 2018-04-19 | 三栄源エフ・エフ・アイ株式会社 | 酢の刺激抑制方法 |
WO2020008984A1 (ja) * | 2018-07-02 | 2020-01-09 | 株式会社Mizkan Holdings | 発酵セルロース含有食酢及びその製造方法 |
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2014209896A (ja) * | 2013-04-19 | 2014-11-13 | 有限会社インターリンク沖縄 | 黒麹もろみ酢からなる健康飲料 |
JP2018061510A (ja) * | 2016-10-12 | 2018-04-19 | 三栄源エフ・エフ・アイ株式会社 | 酢の刺激抑制方法 |
JP2022001070A (ja) * | 2016-10-12 | 2022-01-06 | 三栄源エフ・エフ・アイ株式会社 | 酢の刺激抑制方法 |
JP7115834B2 (ja) | 2016-10-12 | 2022-08-09 | 三栄源エフ・エフ・アイ株式会社 | 酢の刺激抑制方法 |
JP7213324B2 (ja) | 2016-10-12 | 2023-01-26 | 三栄源エフ・エフ・アイ株式会社 | 酢の刺激抑制方法 |
WO2020008984A1 (ja) * | 2018-07-02 | 2020-01-09 | 株式会社Mizkan Holdings | 発酵セルロース含有食酢及びその製造方法 |
CN112292443A (zh) * | 2018-07-02 | 2021-01-29 | 味滋康控股有限公司 | 含发酵纤维素的食用醋及其制造方法 |
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