JP2008086282A - Mugwort extract drink and method for improving preservability of the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide mugwort extract drink added with unrefined sake vinegar for pH adjustment, and to provide a pH adjusting method of the drink intended for achieving the most suitable amount of unrefined sake vinegar added when adding unrefined sake vinegar in order to improve antiseptic and fungistatic effect of mugwort extract. <P>SOLUTION: The mugwort extract drink with pH<4.0 is obtained by adding unrefined sake vinegar to mugwort extract so that citric acid is contained at an equivalent of 66 mg/100 mL or above when using citric acid contained in unrefined sake vinegar as an index. The content of unrefined sake vinegar in the mugwort extract is about ≥6 wt.%, though slight unevenness occurs depending on citric acid content in unrefined sake vinegar to be added. Heat sterilization treatment in the case is sufficient in an antiseptic condition of 65°C 10 min as a rough standard. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a mugwort extract beverage to which moromi vinegar is added for the purpose of adjusting pH and a method for adjusting the pH.

1. Conventional Artemisia Extract Beverage Artemisia hot water extract (hereinafter referred to as Artemisia extract) is sold as a health drink. As described in JP-A-2001-161329, the production method is that after harvesting mugwort, washing, drying, throwing it into water, heating at 80 ° C. to 100 ° C. for 1 hour to several hours, Excluding the solid content, only the liquid part is filled into a glass bottle while keeping the liquid temperature at 85 ° C. or higher and 95 ° C. or lower (hot filling method). By this method, soluble components in mugwort are extracted into water, and most of coliforms, common bacteria, fungi, yeast, etc. adhering to mugwort are killed.

2. Problems of conventional mugwort extract beverages Conventional mugwort extract drinks have (1) problems related to preservability and (2) problems related to taste.
(1) Problems related to preservability However, with this method, heat-resistant bacteria mixed in from the soil (hereinafter referred to as heat-resistant soil bacteria) cannot be killed and remain in the product. It is common that heat-resistant soil bacteria remain in processed foods and cooked foods of agricultural products, and this itself is not particularly dangerous. However, when distributing processed foods to the market, the heat-resistant soil fungi that remain during distribution, storage, retail display, etc. may grow and cause the product to rot. In addition, among the remaining heat-resistant soil bacteria, there are bacteria that produce food poisoning by producing toxins when grown like botulinum.
In fact, conventional mugwort extract beverages have been shipped in a state in which heat-resistant soil fungi remain or remain after heat treatment at 100 ° C. or lower and hot filling as described above. Therefore, the method of setting and selling an extremely short expiration date has been taken. Nevertheless, there were frequent accidents in which heat-resistant soil bacteria proliferated during the distribution process and caused the product to rot.
(2). Taste problems The bitterness unique to mugwort is so strong that it is difficult to drink as it is. For this reason, special measures such as sweetening with honey and the like are necessary.

3. Problems of conventional mugwort extract beverage Therefore, from the viewpoint of food hygiene, processed foods are subjected to a sterilization method that completely kills heat-resistant soil fungi, or a method of suppressing the growth of heat-resistant soil fungi remaining in the distribution period Must be given.

4). Difficulties in sterilization of mugwort extract beverages Conventional mugwort extract beverages have a pH of around 5.2 and are classified as low acid beverages. In general, in order to distribute low-acid beverages at room temperature, it is necessary to have strong sterilization that completely kills the heat-resistant soil bacteria mixed in the product. In practice, heat sterilization is required so that the center temperature reaches 121 ° C. Become. However, in order to realize such sterilization strength, an advanced beverage sterilization and filling facility is necessary, and it is difficult for a small-scale agricultural processor in the region to own.

5. By acidification, the effectiveness of sterilization and sterilization is enhanced, and simple sterilization equipment can be applied.
In general, acidic beverages having a low pH do not show spoilage due to heat-resistant bacteria even if the product is circulated at room temperature by sterilization at 100 ° C. or less and hot filling. This is because a low pH environment increases the efficacy of heat sterilization and suppresses the growth of residual bacteria. Specifically, a heating condition of 65 ° C. for 10 minutes when the pH is less than 4 and a heating condition of 85 ° C. for 30 minutes when the pH is 4 or more and less than 4.6 is one standard. Thus, since the sterilization conditions necessary for circulating acidic beverage at room temperature can be realized at a heating temperature of 100 ° C. or less, a simple heat sterilization apparatus owned by a small-scale business is sufficient. Therefore, acidifying mugwort extract is an effective means for distributing mugwort extract beverages.

6). About means to acidify mugwort extract
As a method for producing an acidic beverage, in the case of a soft drink containing no fruit juice, the pH is often adjusted by adding a sour agent. However, in order to maintain the nature-oriented image of mugwort extract beverages, we examined the application of acid-oriented materials with a strong nature orientation without using acidulants. As acidic raw materials other than food additives that lower the pH of beverages, vinegar or fruit juice is usually used. However, vinegar has a peculiar pungent odor and detracts from the flavor of mugwort extract. Although citrus fruits and other fruit juices can be blended easily, it is difficult to obtain suitable fruit juices.

By the way, moromi vinegar obtained by solid-liquid separation of awamori distillery in the Okinawa region contains a large amount of citric acid and amino acids, and is known as a health-conscious beverage. Awamori distillery is a by-product of awamori manufacture, and awamori manufacturers are constantly required to develop effective methods and applications in order to reduce processing costs. Therefore, moromi vinegar, which is the primary processed product, is not limited to health drinks, and development of new uses has been demanded.
Therefore, the inventors decided to adopt moromi vinegar as an acidic raw material for adjusting the pH of the mugwort extract. This not only promotes the effective use of awamori distillery, but also the addition of moromi vinegar to mugwort extract has the effect of adding amino acids in addition to pH adjustment, so it is a combination of materials that are preferred as health-oriented beverages. Judged that there was.
JP 2001-161329 A

As a technical problem when moromi vinegar is used as a means of acidifying mugwort extract, moromi vinegar has a characteristic component composition different from acidulant and fruit juice. In other words, moromi vinegar has a lower organic acid concentration than acidulant, so in order to realize the low pH range required for soft drinks etc. under sterilization conditions of 100 ° C or less, moromi vinegar is added in a larger amount than acidulant. Must. However, since moromi vinegar contains a large amount of amino acids, which are taste-tasting substances, unlike acidulants and fruit juices, the flavor of mugwort extract may be impaired depending on the amount added. In order to maintain the characteristic flavor of mugwort extract, the addition amount of moromi vinegar should be as small as possible.

Therefore, it was necessary to carefully examine the amount of moromi vinegar added to the mugwort extract. Specifically, it was necessary to clarify the added amount of moromi vinegar so that the pH of the mugwort extract is less than 4.6, more preferably less than 4.0, and the flavor of the mugwort extract is not impaired.

The technical problem of this invention pays attention to such a problem, and is to implement | achieve the optimal addition amount at the time of adding mash vinegar for the disinfection of a mugwort extract and the improvement of an antibacterial effect.

The technical problem of the present invention is solved by the following means. Claim 1 is a method for improving the storage stability of a mugwort extract beverage characterized in that it is acidified by adding moromi vinegar in order to sterilize mugwort extract having low acidity and to improve the antibacterial efficacy. Thus, according to the method of adding moromi vinegar to mugwort extract, the pH is lowered to acidify, and the effectiveness of sterilization and antibacterial is improved. As a result, the temperature for heat sterilization can be lowered, and the heating time can be shortened.

Claim 2 is characterized by adding moromi vinegar so that citric acid is contained in an amount equivalent to 66 mg / 100 ml or more when citric acid contained in moromi vinegar is used as an index. This is a method for improving the storage stability of beverages. Thus, according to the method of adding moromi vinegar so that citric acid is contained in an amount equivalent to 66 mg / 100 ml or more when citric acid contained in moromi vinegar is used as an index, mugwort extract beverage having a pH of less than 4.0 Can be obtained. The content of moromi vinegar in the mugwort extract at this time is about 6% or more, although some variations occur depending on the citric acid content in the moromi vinegar to be added. In this case, the heat sterilization treatment is sufficient under the sterilization conditions with 65 ° C. for 10 minutes as a guide.

3. The mugwort extract according to claim 1, wherein moromi vinegar is added so that citric acid is contained in an amount equivalent to 22 mg / 100 ml or more when citric acid contained in moromi vinegar is used as an index. This is a method for improving the storage stability of beverages. As described above, according to the method of adding moromi vinegar so that citric acid is contained in an amount equivalent to 22 mg / 100 ml or more when citric acid contained in moromi vinegar is used as an index, mugwort extract beverage having a pH of less than 4.6 Can be obtained. At this time, the content of moromi vinegar in the mugwort extract is about 2% or more. The heat sterilization process in this case is sufficient for the sterilization conditions with 80 ° C. for 30 minutes as a guide.

According to the present invention, in order to sterilize mugwort extract having low acidity and to improve the efficacy of antibacterial activity, the method according to claim 3 can be used to add citric acid at a concentration of 22 mg / mol when citric acid contained in moromi vinegar is used as an index. A mugwort extract beverage containing moromi vinegar, which is acidified by adding moromi vinegar so as to contain more than 100 ml. Thus, by the method according to claim 3, when citric acid contained in moromi vinegar is used as an indicator, it is acidified by adding moromi vinegar so that citric acid is contained in an amount equivalent to 22 mg / 100 ml or more. The moromi vinegared mugwort extract beverage is a mugwort extract beverage having a pH of less than 4.6, thus improving the effectiveness of bactericidal and antibacterial activities. Accordingly, the heat sterilization treatment is sufficient for the sterilization conditions with 80 ° C. for 30 minutes as a guide. The content of moromi vinegar in the mugwort extract at this time is about 2% or more.

According to the method of adding moromi vinegar to the mugwort extract as in claim 1, the pH is lowered to acidify, and the effectiveness of sterilization and antibacterial is improved. As a result, the temperature for heat sterilization can be lowered, and the heating time can be shortened.

According to the method of adding moromi vinegar so that citric acid is contained in an amount equivalent to 66 mg / 100 ml or more when citric acid contained in moromi vinegar is used as an index as in claim 2, the pH is less than 4.0 A mugwort extract beverage can be obtained. The content of moromi vinegar in the mugwort extract at this time is about 6% or more, although some variations occur depending on the citric acid content in the moromi vinegar to be added. In this case, the heat sterilization treatment is sufficient under the sterilization conditions with 65 ° C. for 10 minutes as a guide.

According to the method of adding moromi vinegar so that citric acid is contained in an amount equivalent to 22 mg / 100 ml or more when citric acid contained in moromi vinegar is used as an index as in claim 3, the pH is less than 4.6. A mugwort extract beverage can be obtained. At this time, the content of moromi vinegar in the mugwort extract is about 2% or more. The heat sterilization process in this case is sufficient for the sterilization conditions with 80 ° C. for 30 minutes as a guide.

By adding moromi vinegar so that citric acid is contained in an amount equivalent to 22 mg / 100 ml or more when citric acid contained in moromi vinegar is used as an index, as in claim 4 The acidified moromi vinegared mugwort extract beverage is a mugwort extract beverage having a pH of less than 4.6, thus improving the effectiveness of sterilization and sterilization. Accordingly, the heat sterilization treatment is sufficient for the sterilization conditions with 80 ° C. for 30 minutes as a guide. The content of moromi vinegar in the mugwort extract at this time is about 2% or more.

Next, an embodiment of how the moromi vinegared mugwort extract beverage and its production method according to the present invention are practically described will be described. Inventors conducted the following experiment in order to determine the optimal addition amount of moromi vinegar for sterilization of mugwort extract and improvement of antibacterial efficacy.
In this experiment, moromi vinegar was added to mugwort extract to prepare a total volume of 100 ml, and the pH of the mixture was measured. Mugwort extract Co., Ltd. Okinawa Yutaka agricultural than production sold by Yo Mogiekisu 100% are "off-the-shelf name: Fuchi bar extract" was used. The moromi vinegar used was “commercial name: Awamori Moromi Vinegar Unsweetened Type” manufactured and sold by Sakiyama Sake Brewery containing 1100 mg / 100 ml of citric acid. The results are shown in Table 1.

The above results are shown in a graph as shown in FIG.
From the above results, it is necessary to add 2% or more of moromi vinegar in order to obtain a mugwort extract beverage with a pH of less than 4.6. If citric acid contained in moromi vinegar is used as an index, it corresponds to 22mg / 100ml of citric acid. It was necessary to add more moromi vinegar. In this case, an acidic beverage to which sterilization conditions with 80 ° C. for 30 minutes as a guide can be applied is obtained.
Furthermore, in order to obtain a mugwort extract beverage having a pH of less than 4.0, it is necessary to add 6% or more of moromi vinegar, and when citric acid contained in moromi vinegar is used as an index, an amount of citric acid equivalent to 66mg / 100ml or more It was necessary to add moromi vinegar. In this case, an acidic beverage to which sterilization conditions with 65 ° C. for 10 minutes as a guide can be applied is obtained.

However, in order to reduce the pH of mugwort extract beverages, it is not necessary to add more moromi vinegar. As the amount of moromi vinegar increases, the effect of lowering the pH slows down and the amount of moromi vinegar added is 20%. When the acid exceeds 220 mg / 100 ml, the pH is maintained at around 3.5 to 3.3. That is, the pH reduction effect of moromi vinegar is effective up to an amount equivalent to the amount of citric acid 220 mg / 100 ml (20% as the amount of moromi vinegar in this experiment), and mugwort extract beverages having a pH of around 5.2 in this range Can be lowered to around pH 3.5.
Moreover, when the moromi vinegar addition amount becomes 50%, the characteristic flavor of mugwort extract is impaired, and it becomes difficult to be a mugwort extract beverage.

The above results are summarized below.
(1) By adding moromi vinegar to mugwort extract which is low in acidity, a mugwort extract beverage containing acidified moromi vinegar can be obtained.
(2). By adding moromi vinegar so that the amount of citric acid added by moromi vinegar is 22 mg / 100 ml or more, a mugwort extract beverage containing moromi vinegar with a pH of less than 4.6 can be obtained.
(3) By adding moromi vinegar so that the amount of citric acid added by moromi vinegar is 66 mg / 100 ml or more, a mugwort extract beverage containing moromi vinegar with a pH of less than 4.0 can be obtained.
(4). However, when the amount of citric acid added by moromi vinegar exceeds 220mg / 100ml, pH of mugwort extract beverage does not decrease significantly, but rather the effect of moromi vinegar on the flavor of mugwort extract beverage growing.
(5) Furthermore, when the amount of moromi vinegar added is 50% or more, the characteristic flavor of mugwort extract is impaired, making it difficult to be a mugwort extract beverage.

Example 1.
Add 97 ml of mugwort extract beverage “Foot bar extract” (Okinawa Yutaka Agricultural Products) and 3 ml of moromi vinegar “Awamori Moromi Vinegar Unsweetened Type” (manufactured by Sakiyama Shuzo). Fill this into a glass bottle, seal tightly, and pour hot water for 1 hour in a water bath containing 20 liters of hot water at 90 ° C. Thus, a mugwort extract beverage having a pH of less than 4.6 and capable of being stored at room temperature is obtained.

Example 2
Add 15 ml of mugwort extract beverage “Foot bar extract” (Okinawa Yutaka Agricultural Products) to 85 ml and add moromi vinegar “Awamori Moromi Vinegar Unsweetened Type” (made by Sakiyama Shuzo). Fill this into a glass bottle, tightly seal it, and pour hot water for 2 hours in a water bath containing 20 liters of 75 ° C hot water. Thus, a mugwort extract beverage having a pH of less than 4.0 and capable of being stored at room temperature is obtained.

Example 3
The harvested mugwort is washed with water and dried for 40 hours in a blow dryer set at 50 ° C. Place 1000 liters of water in a jacket-type steam indirect heating extraction tank, and put 1.5 kg of dried mugwort in a cotton bag. Next, add 40 liters of moromi vinegar “Awamori Moromi vinegar unsweetened type for commercial use” (manufactured by Sakiyama Sake Brewery Co., Ltd.) and heat to 90 ° C to extract mugwort extract over 2 hours. When the extraction is complete, drain the liquid from the bottom of the extraction tank, fill it in a glass bottle and seal tightly before the liquid temperature drops below 80 ° C. Thus, a mugwort extract beverage having a pH of less than 4.6 and capable of being distributed at room temperature is obtained.

Example 4
The harvested mugwort is washed with water and dried for 40 hours in a blow dryer set at 50 ° C. Place 1000 liters of water in a jacket-type steam indirect heating extraction tank, put 1.5 kg of dried mugwort in a cotton bag, heat to 90 ° C and extract mugwort extract over 2 hours. When extraction is complete, remove the bag containing mugwort, add 100 liters of moromi vinegar “Awamori Moromi Vinegar Unsweetened Type” (manufactured by Sakiyama Shuzo), and stir for 30 minutes while maintaining the liquid temperature at 80 ° C or higher. Then, after raising the liquid temperature to 86 ° C., the liquid is extracted from the lower part of the extraction tank, filled into a PET bottle and sealed. Thus, a mugwort extract beverage having a pH of less than 4.0 and capable of being distributed at room temperature is obtained.

Example 5
Put 1000 liters of mugwort extract beverage "Foot bar extract" (Okinawa Yutaka Agricultural Products) into a jacket-type steam indirect heating extraction tank, and add 100 liters of "Awamori Moromi Vinegar Unsweetened Type" (Sakiyama Sake Brewery) Added. The liquid is heated and maintained at 65 ° C. for 10 minutes. This is filled into a clean glass bottle and sealed. Thus, a mugwort extract beverage having a pH of less than 4.0 and capable of being distributed at room temperature is obtained.

Other methods Various sugars and sweeteners may be added for easy drinking. Moreover, you may filter, after adding a awamori distillery to a mugwort extract.

The mugwort used in the present invention is a plant referred to as a foot bar in the Okinawa dialect. In addition to mugwort (Artemisia princeps Pamp.), As a related species, Artemisia montana Pamp. Artemisia indica Willd.). It also includes Artemisia absinthium L ..
Mugwort is used as a medicinal herb for folk remedies, and is used as a raw material for the moss used in silkworms. In addition, leaf decoction is used as a bath preparation to promote blood circulation, low back pain, hemorrhoids, rashes, skin diseases, etc. For skin diseases such as itching, hemostasis of cuts, etc., and if taken, low back pain, neuralgia, hemostasis of uterine bleeding, heat cooling, prenatal health maintenance, hypertension, headache, toothache, palpitations, heartburn, abdominal pain, diarrhea Cough, pulmonary tuberculosis, lymphatic gland swelling, measles, gastric spasm, gastrointestinal disease, anemia, fever, cold, anthelmintic, etc.

Scientifically, antibacterial activity, histamine release inhibition, antimutagenicity, antioxidant property, fat mobilization inhibition, angiotensin converting enzyme inhibitory activity, blood glucose level elevation inhibiting effect, interferon induction, etc. are at the level of chemical experiments or animal experiments. Anti-allergic effect, cancer prevention, anti-aging, obesity prevention, hypertension prevention, hyperlipidemia prevention, diabetes prevention, arterial effect prevention, cardiovascular disease prevention, immune activation, etc. are expected Yes.

Ingredients include essential oil components such as cineol, thuyon, and borneol, fatty acids such as capric acid and palmitic acid, polyphenol compounds such as caffetanine and chlorogenic acid, vitamins A, B1, B2, C, K, niacin, folic acid, and pantothene. Contains vitamins such as acids, minerals such as potassium, calcium, phosphorus and iron.

As described above, according to the present invention, by adding mash vinegar to mugwort extract, the pH is lowered and acidified, so that the effectiveness of sterilization and sterilization is improved accordingly. As a result, the heat sterilization temperature can be lowered, or the heating time can be shortened.

It is the graph which put together the result of the experiment.

Claims (4)

A method for improving the storage stability of a mugwort extract beverage, characterized by adding moromi vinegar to sterilize a mugwort extract that has low acidity and improve the antibacterial efficacy. The sorghum extract beverage according to claim 1, wherein moromi vinegar is added so that citric acid is contained in an amount equivalent to 66 mg / 100 ml or more when citric acid contained in moromi vinegar is used as an index. Method. The sorghum extract beverage according to claim 1, wherein moromi vinegar is added so that citric acid is contained in an amount equivalent to 22mg / 100ml or more when citric acid contained in moromi vinegar is used as an index. Method. In order to sterilize mugwort extract with low acidity and improve the efficacy of antibacterial activity, the method according to claim 3 contains citric acid equivalent to 22mg / 100ml or more when citric acid contained in moromi vinegar is used as an indicator. As described above, a mugwort extract beverage containing moromi vinegar, which is acidified by adding moromi vinegar.

Images