JP2006262799A - Drinkable citric acid vinegar and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a drinkable citric acid vinegar containing much citric acid and polyphenol, good for health, having proper sweetness tempering sour taste, requiring no saccharide addition and directly drinkable with tastiness. <P>SOLUTION: The malted rice (white malted rice) producing citric acid is produce by pulverizing 10 kg brown rice of purplish black rice to have ≤1 mm particle diameter, adding 3 kg water to be absorbed, steaming for about 1 h, cooling to be 36°C, inoculating Aspergillus kawachii for Shochu, culturing about 48 h, at 40°C in the first half of the term and at 33°C in the latter half, to produce malted rice (white malted rice) characterized by producing citric acid. The produced malted rice (white malted rice) is added with 1.5 times water (15 litter water) and heated and held at 55°C for 16 h to be extracted citric acid and polyphenol, saccharified to produce a saccharified solution and separating liquid from solid to obtain drinkable citric acid. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a drinking citrate vinegar (also referred to as drinking health vinegar) containing purple black rice as a main raw material and containing a large amount of citric acid and polyphenol, and a method for producing the same.

  The so-called healthy vinegar used as a beverage for maintaining health is generally acetic acid-based, processed from brewed vinegar, and citric acid-based, processed from shochu distillation residue such as awamori. In either case, the acidity is so strong that it is difficult to drink and unsuitable for drinking. For this reason, various ingredients such as fruit juice and sweeteners are added to make it easy to drink.

  A conventional method for producing citric acid-based drinking health vinegar is to grow white koji mold or black koji mold on grain raw material to make koji, combine water and yeast there, perform alcoholic fermentation with yeast, and then distill. It is common to squeeze except alcohol. Such a manufacturing method is common to the so-called shochu manufacturing method, and it can be said that the residue after squeezing the shochu product after distillation is obtained. Although it contains a lot of useful components, sugar content is removed by fermentation and aroma components are removed by distillation. Since it is unsuitable for drinking as it is, it is processed easily by adding sugar or fruit juice.

As a prior art relating to a method for producing drinking citrate vinegar, mix rice bran produced using Kawauchi fungus white straw and steamed Tanegashima purple sweet potato, add water and hold at a temperature of 45-60 ° C. for 35 hours, There has been proposed a method for producing a beverage having acidity and sweetness by eluting polyphenols, which are functional components of citric acid and purple sweet potato in the koji (see, for example, Patent Document 1).
Japanese Patent No. 3354528 (paragraphs 0019, 0023, 0024)

  The beverage of Patent Document 1 is a beverage that is rich in citric acid and other functional ingredients and is easy to drink. However, polyphenols (anthocyanin pigments) are eluted in beverages made from purple sweet potatoes and buckwheat (powder). It is only described that it exhibits red color, and its content is described only as 90% elution, and no specific numerical value is shown. Moreover, vegetables and fruits such as cereals and rice cakes other than rice are added to the raw material, and citric acid and other active ingredients derived from rice cake are kept low.

  The present invention has been made in view of the above points, and is rich in citric acid and polyphenols, is good for health, has a moderate sweetness to soothe acidity, does not require the addition of sugar, and can be enjoyed as it is. It aims at providing drinking citrate vinegar and its manufacturing method.

In order to achieve the above object, the drinking citrate citrate of the present invention is produced using purple black rice containing anthocyanin pigment as a main raw material, and a raw material made from white koji mold or black koji mold used for shochu. , Brix (sugar content) 20 or more, citric acid 1% or more, polyphenol 150m
It consists of g / 100ml or more.

  The drinking citrate citrate of the present invention is easy to drink with a balance between sweetness and sourness, has a bright red color, and is visually excellent. Citric acid has a refreshing sourness and at the same time has a fatigue recovery effect.

  As described in claim 2, it is preferable to add brewed vinegar and chili extract having an acetic acid concentration of less than 0.2%. If it does in this way, it can preserve | save at normal temperature for a long term, without dropping the flavor of citrate citrate.

  The method for producing a potable citrate vinegar according to the present invention, as described in claim 3, pulverizes purple black rice brown rice to an appropriate size, hydrolyzes, steams, cools, and is used to produce shochu. Or inoculate black koji mold and incubate for 30 hours or more to produce koji containing a large amount of citric acid. 1.2 to 3 times the amount of water was added to the obtained koji, and the mixture was maintained at a temperature of 45 to 65 ° C. for 6 to 24 hours to obtain a saccharified solution. As mentioned above, the thing containing 150 mg / 100 ml or more of polyphenols is manufactured. Further, as described in claim 5, a method for producing drinking vinegar citrate using purple black rice brown rice as a main ingredient, containing 1.3% or more citric acid and 160 mg / 100 ml or more polyphenol, Brown rice of black rice is crushed to a particle size of 1 mm or less, hydrolyzed and steamed, cooled, inoculated with white koji mold or black koji mold used for shochu production, and cultured at a temperature of 30-50 ° C. for 30 hours or more, After producing a koji characterized by citric acid production, add 1.2 to 2 times the amount of water to the koji thus obtained, hold it at a temperature of 45 to 65 ° C. for 6 to 24 hours, and then press and produce it. You can also

  According to this drinking citrate vinegar production method, purple black rice brown rice was pulverized more finely than the sake production method, in other words, to a particle size of 1 mm or less. A saccharified solution containing 1.3% or more of citric acid and 160 mg / 100 ml or more of polyphenol is obtained, and can be used as a beverage as it is or diluted with water. In addition to a large amount of citric acid, a polyphenol equivalent to red wine ( It has an antioxidant effect and is effective for maintaining health.

  The drinking vinegar citrate and the method for producing the same according to the present invention having the above-described configuration have the following excellent effects.

  Drinking citrate vinegar using purple black rice according to the present invention produces a koji similar to shochu, but does not undergo alcoholic fermentation with yeast, and the sugar content derived from the raw material remains, so it has a moderate sweetness to soothe acidity. In addition, there is no need to add sugar, and it can be drunk as it is. Moreover, the health effect of anthocyanins not found in conventional health vinegar can be expected, and since it has a bright red color, it is very preferable visually.

  In the method for producing drinking vinegar of citric acid according to the present invention, pulverized black rice brown rice is used so that polyphenols (mainly anthocyanin pigments) contained in a large amount in the epidermis are eluted in the liquid without being removed by the polished rice. As a result, the anti-oxidation function and the like are effectively exhibited by polyphenol, and a brighter and deeper red color is exhibited as compared with the case of using purple black rice in conventional sake production.

Hereinafter, embodiments of the drinking citrate citrate and the method for producing the same of the present invention will be described with reference to the drawings.
Example 1:
As shown in FIG. 1, after pulverizing 10 kg of purple black rice brown rice to a particle size of 1 mm or less, adding 3.3 liters of water to mix and absorb water, steaming for about 1 hour, cooling to 36 ° C., Inoculated with a white bacterium for shochu and cultured for about 48 hours at a setting of 40 ° C. in the first half and 33 ° C. in the second half to produce a koji (white koji) containing a large amount of citric acid. Then, 1.5 times the amount of water (15 liters of water) is added to the produced koji (white koji) and heated at 55 ° C. for 16 hours to elute and saccharify the citric acid and polyphenol in the koji. A saccharified solution was produced, and this saccharified solution was subjected to solid-liquid separation to obtain citrate vinegar. The citrate vinegar thus produced contains abundant amounts of citric acid (2.23%) and polyphenols (mainly anthocyanin pigments) of 287 mg / 100 ml, has a refreshing acidity, and has a bright deep red color of around pH 3.5. It is citrate vinegar. This citrate vinegar can be drunk as it is, but if necessary, water can be added to this citrate vinegar or ice can be added to make the drink lighter and easier to drink.

  By the way, in the production of the above-described drinking citrate vinegar, the amount of citric acid produced was increased by finely pulverizing until the particle size became 1 mm or less. As shown in Table 1 below, when the citric acid content per dry weight of the cocoon (excluding the water contained in the cocoon) was compared, the average of 4 runs carried out with a particle size of 2 to 3 mm was 3 It was confirmed that the average of 4 runs carried out at 0.78% and a particle size of 1 mm or less was 5.02%, and that the amount of citric acid produced increased when the particle size was crushed to 1 mm or less.

(Citric acid production amount per dry matter)

  Another example is shown below about the manufacturing method of the drinking citrate vinegar which concerns on this invention.

Example 2: Comparison between polished rice and crushing 3 of purple black rice brown rice, 87% polished rice, 92% polished rice, and crushing treatment with a particle size of about 2 to 3 mm
Two pretreatments were applied. The purple black rice brown rice, which is a different raw material of each of these pretreatments, was inoculated with white koji molds used for shochu production to produce koji characterized by citric acid production. Further, 1.5 times the amount of water was added to each koji obtained, held at 55 ° C. for 16 hours, and the liquid part was recovered with a loca to obtain Brix (sugar content), citric acid content, polyphenol content and absorbance. Was measured. The results are shown in Table 2 below.

Example 3
After pulverizing purple black rice with a mixer and mixing 3000 g of various particle sizes, add 1050 ml of water, mix well, steam for about 50 minutes, and cool to 35 ° C. And incubating for 40 hours to obtain 3300 g of koji.

  The obtained scissors were sieved and divided into a part having a particle diameter of 2 to 5 mm and a part having a diameter of 2 mm or less depending on the degree of crushing. The amount of citric acid produced in these soot was 3.82% at a particle diameter of 2 to 5 mm and 5.30% at a portion of 2 mm or less per dry weight.

Furthermore, when twice the amount of water was added to these straws and saccharified at 55 ° C. for 16 hours,
When the Brix of the filtrate is 25.2 mm in the portion with the particle diameter of 2 to 5 mm, 24.6 when crushing to 2 mm or less,
The citric acid content was 1.08% at a particle diameter of 2 to 5 mm and 1.25% at a portion of 2 mm or less.

Example 4
Crush 1000g of purple black rice to a particle size of 2-3mm, add 300ml of water, mix well, steam for about 50 minutes, cool to 35 ° C, inoculate white mold and incubate for 40 hours, 910g I got the trap.

  The amount of citric acid produced in the obtained koji was 5.43% per dry weight.

Furthermore, 1.5 times the amount of water (1365 ml) was added to this koji, and the mixture was heated at 55 ° C. for 16 hours and squeezed. As a result, Brix 32.6, citric acid 2.37%, polyphenol 270 mg / 100 ml citrate citrate was obtained. Obtained.

Example 5
After pulverizing 1000 g of purple black rice to a particle size of 1 mm or less, adding 300 ml of water and mixing well, steaming for about 50 minutes, cooling to 35 ° C., inoculating white mold and culturing for 40 hours, 920 g I got the trap.

  The amount of citric acid produced in the obtained koji was 6.01% per dry weight.

Further, 1.5 times the amount of water (1380 ml) was added to the koji, and the mixture was heated at 55 ° C. for 16 hours and squeezed. As a result, Brix 33.0, citric acid 2.52%, polyphenol 298 mg / 100 ml citrate vinegar was obtained. Obtained.

Example 6
80 kg of purple black rice brown rice was finely crushed to a particle size of 1 mm or less, 24.8 L of water was added and mixed well, then steamed and cooled for about 50 minutes, inoculated with white mold at 35 ° C., and cultured for 48 hours As a result, 78 kg of soot was obtained.

  The amount of citric acid produced in this soot was 4.96% per dry weight.

Further, 117 L of water was added to the obtained koji and heated for 6 hours while stirring at 55 ° C., and squeezed to obtain 160 L of citrate vinegar of Brix 32.9, citric acid 1.98%, polyphenol 286 mg / 100 ml. It was.

Reference Example 1100 g of purple black rice brown rice was crushed to a particle size of 2 to 3 mm, mixed with 330 ml of water, mixed well, steamed for about 50 minutes, cooled to 35 ° C., inoculated with white koji mold, and cultured for 40 hours. 1000 g of candy was obtained. After adding 1500 ml of water to 1000 g of this purple black rice bran and heating at 55 ° C. for 16 hours, it was locust to obtain 1800 ml of citrate vinegar.

The obtained citrate vinegar was sterilized at 85 ° C., and stored in an open state at room temperature. After 5 days, foaming by yeast was observed. Further, after 10 days, generation of mold was observed.

  Then, when the preservative effect by the addition of brewing vinegar (acetic acid), which is generally performed, was tested, the addition of 0.5% acetic acid suppressed the contamination by microorganisms. However, the effect of acetic acid on the taste is significant, and the flavor is significantly impaired. As a result of considering using it together with a natural product-derived shelf life improver, the acetic acid concentration is reduced to 0.2% or less by using a chili extract together. It was confirmed that the amount of brewed vinegar could be reduced, and that the state of good flavor was maintained for 3 months when stored at room temperature.

It is process drawing which shows the manufacturing method of the drinking citrate citrate which concerns on Example 1 of this invention in order.

Claims (5)

Manufactured using purple black rice containing anthocyanin pigment as the main raw material, and white straw or black koji mold used for shochu as a raw material, it consists of Brix 20 or more, citric acid 1% or more, polyphenol 150 mg / 100 ml or more Drinking citrate vinegar characterized by this.   The brewed citrate vinegar according to claim 1, wherein brewed vinegar and chili extract having an acetic acid concentration of less than 0.2% are added. Crush purple black rice to an appropriate size, add water, steam, cool, inoculate with white or black koji mold used for shochu production and incubate for more than 30 hours. The saccharified solution was prepared by adding 1.2 to 3 times the amount of water to this koji and kept at a temperature of 45 to 65 ° C. for 6 to 24 hours. % Of citrate citrate containing at least 150 mg / 100 ml of polyphenol. A method for producing potable citrate citrate. The method for producing drinking citrate citrate according to claim 3, wherein the purple black rice brown rice is finely crushed to a particle size of 1 mm or less. A method for producing citrate citrate citrate using purple brown rice as a raw material, containing 1.3% or more citric acid and 160 mg / 100 ml or more polyphenol,
Purple brown rice brown rice is crushed to a particle size of 1mm or less, hydrolyzed, steamed, cooled, inoculated with white koji mold or black koji mold used for shochu production, and cultured at a temperature of 30-50 ° C for 30 hours or more After producing a koji containing a large amount of citric acid, add 1.2 to 2 times the amount of water to the koji thus obtained, hold it at a temperature of 45 to 65 ° C. for 6 to 24 hours, and then press it. A method for producing a drinkable citrate citrate.

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