JP2015062347A - Manufacturing method of seed vinegar, and vinegar beverage including seed vinegar - Google Patents
Manufacturing method of seed vinegar, and vinegar beverage including seed vinegar Download PDFInfo
- Publication number
- JP2015062347A JP2015062347A JP2013196663A JP2013196663A JP2015062347A JP 2015062347 A JP2015062347 A JP 2015062347A JP 2013196663 A JP2013196663 A JP 2013196663A JP 2013196663 A JP2013196663 A JP 2013196663A JP 2015062347 A JP2015062347 A JP 2015062347A
- Authority
- JP
- Japan
- Prior art keywords
- vinegar
- seeds
- loquat
- granular
- acetic acid
- 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.)
- Granted
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 104
- 239000000052 vinegar Substances 0.000 title claims abstract description 102
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 235000013361 beverage Nutrition 0.000 title description 6
- 241001092070 Eriobotrya Species 0.000 claims abstract description 74
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 72
- 238000000855 fermentation Methods 0.000 claims abstract description 49
- 230000004151 fermentation Effects 0.000 claims abstract description 49
- 238000000034 method Methods 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 239000007787 solid Substances 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 124
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 13
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 9
- 239000008187 granular material Substances 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 230000005070 ripening Effects 0.000 claims description 4
- 230000003068 static effect Effects 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 5
- 230000001476 alcoholic effect Effects 0.000 abstract description 2
- 238000010298 pulverizing process Methods 0.000 abstract description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 229960000583 acetic acid Drugs 0.000 description 33
- 241000209094 Oryza Species 0.000 description 14
- 241000894006 Bacteria Species 0.000 description 10
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 10
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 8
- 235000001014 amino acid Nutrition 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000005711 Benzoic acid Substances 0.000 description 5
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 5
- 230000032683 aging Effects 0.000 description 4
- 235000010233 benzoic acid Nutrition 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- QZAYGJVTTNCVMB-UHFFFAOYSA-N serotonin Chemical compound C1=C(O)C=C2C(CCN)=CNC2=C1 QZAYGJVTTNCVMB-UHFFFAOYSA-N 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 244000144725 Amygdalus communis Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 244000018633 Prunus armeniaca Species 0.000 description 3
- 235000009827 Prunus armeniaca Nutrition 0.000 description 3
- 235000020224 almond Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- XUCIJNAGGSZNQT-JHSLDZJXSA-N (R)-amygdalin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O[C@@H](C#N)C=2C=CC=CC=2)O1 XUCIJNAGGSZNQT-JHSLDZJXSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 235000011437 Amygdalus communis Nutrition 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 2
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 2
- 229940089837 amygdalin Drugs 0.000 description 2
- YZLOSXFCSIDECK-UHFFFAOYSA-N amygdalin Natural products OCC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC(C#N)c3ccccc3 YZLOSXFCSIDECK-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 235000003704 aspartic acid Nutrition 0.000 description 2
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- YGHHWSRCTPQFFC-UHFFFAOYSA-N eucalyptosin A Natural products OC1C(O)C(O)C(CO)OC1OC1C(OC(C#N)C=2C=CC=CC=2)OC(CO)C(O)C1O YGHHWSRCTPQFFC-UHFFFAOYSA-N 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 229940076279 serotonin Drugs 0.000 description 2
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000001548 Camellia japonica Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000018997 Growth Hormone Human genes 0.000 description 1
- 108010051696 Growth Hormone Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000000122 growth hormone Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004899 motility Effects 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
この発明は、ビワの種、梅の種、杏の種、桃の種、アーモンドの種など容積が比較的大きい植物(主として果実)の種子を原料とした種子酢の製造方法とその方法により得られる種子酢に関する。 The present invention is obtained by a method for producing seed vinegar made from seeds of plants (mainly fruits) having a relatively large volume such as loquat seeds, plum seeds, apricot seeds, peach seeds, almond seeds, etc. Seed vinegar.
例えばビワの種は栄養があり、特に種および種の皮にはポリフェノールが果実より多く含まれている。ポリフェノールは炭水化物、タンパク質、脂質、ビタミン、ミネラルなどに続く栄養素として注目されており、主な作用は抗酸化作用である。体が酸化して生活習慣病になったり老化したりするのを防ぐ。このため、ビワ種はそのまま、あるいは焙煎するなどして食されているほか、果実酒と同じようにホワイトリカーに漬け込んでビワ種酒にしたり、煮豆と同じ要領で煮て食されている。 For example, loquat seeds are nutritious, especially the seeds and seed skins contain more polyphenols than fruits. Polyphenol has attracted attention as a nutrient following carbohydrates, proteins, lipids, vitamins, minerals, etc., and its main action is an antioxidant action. Prevents the body from oxidizing and causing lifestyle-related diseases and aging. For this reason, loquat seeds are eaten as they are or roasted, or they are soaked in white liquor in the same way as fruit liquor, or boiled in the same way as boiled beans.
しかし、少なくとも本発明者らが調査した範囲では、そのような効能があるビワの種などの植物の種子を原料とした食酢(醸造酢や合成酢を含む)は販売されておらず、その製造方法も実用化されていない。 However, at least in the range investigated by the present inventors, vinegars (including brewed vinegar and synthetic vinegar) made from plant seeds such as loquat seeds having such efficacy are not sold and manufactured. The method has not been put into practical use.
他方、食酢の分野においては、日本人の食生活の多様化に応じて、様々な風味の食酢が要望されており、特に健康志向の面からポリフェノールなどの栄養素を豊富に含んだ食酢の需要が多く見られる。 On the other hand, in the field of vinegar, there is a demand for vinegar with various flavors in response to the diversification of Japanese dietary habits, and there is a growing demand for vinegar that contains abundant nutrients such as polyphenols, especially from a health-oriented perspective. Many are seen.
加えて、食生活を改善する必要性の観点から、食酢が健康に良いことが広く認識されており、そのため、調味料として食品の味を調節するという観点からだけでなく、健康の維持または改善のために食酢を摂取することが一般に行われている。例えば、食酢を用いた健康食品または健康飲料などが多数販売されている。そのほか、果実を原料とした食酢の製造方法が提案されている。 In addition, it is widely recognized that vinegar is good for health from the viewpoint of the need to improve dietary life, so not only from the viewpoint of adjusting the taste of food as a seasoning, but also maintaining or improving health It is common practice to take vinegar for this purpose. For example, many health foods or health drinks using vinegar are sold. In addition, a method for producing vinegar using fruits as raw materials has been proposed.
例えば、リンゴ酢の製造方法として、リンゴ搾汁粕に、全体の酢酸酸度が5〜10%(W/W)となるように醸造食酢を添加し浸漬させた後、ろ過することにより得られるリンゴ搾汁粕抽出ろ過液を、リンゴ酢原料醪として酢酸醗酵を行うことが提案されている(例えば、特許文献1参照)。 For example, as a method for producing apple vinegar, apple vinegar is obtained by adding brewed vinegar to an apple pomace so as to have a total acetic acid degree of 5 to 10% (W / W) and immersing it, followed by filtration. It has been proposed to perform acetic acid fermentation using the squeezed koji extract filtrate as an apple vinegar raw koji (see, for example, Patent Document 1).
この発明は上述の点に鑑みてなされたもので、ポリフェノールが多く含まれ栄養価の高いビワの種などの種子を原料として健康上優れた種子酢の製造方法を提供することを目的とする。 This invention was made in view of the above-mentioned point, and it aims at providing the manufacturing method of the seed vinegar excellent in health from the seeds, such as a seed of loquat which contains many polyphenols and high nutritional value.
上記課題を解決するための本発明にかかる種子酢の製造方法は、米麹に水を加えて糖化処理する工程と、糖化処理によって得られた溶液に酵母(イースト)を加えてアルコール発酵する工程と、種酢を加えて酢酸発酵する工程と、これらの工程とは別に種子を洗浄したのち、粒状に粉砕する工程または粒状に粉砕し粒状の種子を水に浸漬してから蒸す工程とを含み、
前記粒状の種子または蒸した粒状の種子を、前記糖化処理工程、前記アルコール発酵工程、前記酢酸発酵工程あるいは前記酢酸発酵工程ののちに行う酢の熟成工程のいずれかの工程において溶液中に浸漬したのち、前記酢酸発酵工程あるいは前記酢の熟成工程が終了した段階で粒状の前記種子を圧搾するとともに粒状の前記種子が含まれた固形分を分離し、種子酢液体をろ過する工程とを含むことを特徴としている。
The method for producing seed vinegar according to the present invention for solving the above problems includes a step of adding water to rice bran and saccharifying, and a step of adding yeast (yeast) to a solution obtained by saccharification and subjecting to alcohol fermentation. And a step of fermenting acetic acid by adding seed vinegar, and a step of washing the seed separately from these steps and then crushing it into granules or crushing it into granules and immersing the granular seeds in water and then steaming ,
The granular seeds or steamed granular seeds were immersed in a solution in any one of the saccharification treatment step, the alcohol fermentation step, the acetic acid fermentation step, or the vinegar ripening step performed after the acetic acid fermentation step. Then, the step of squeezing the granular seeds at the stage where the acetic acid fermentation step or the vinegar ripening step is completed, and separating the solids containing the granular seeds, and filtering the seed vinegar liquid is included. It is characterized by.
このように酢酸発酵工程において種酢を加えることにより、アルコール発酵した溶液のpHを下げて雑菌の繁殖を防ぎ、酢酸菌が活動しやすい状態にする。前記種子としては、ビワの種のほか、桃の種、柿の種、梅の種、杏の種、アーモンドの種などがある。 Thus, by adding seed vinegar in the acetic acid fermentation process, the pH of the alcohol-fermented solution is lowered to prevent the propagation of various bacteria, and the acetic acid bacteria are easily activated. In addition to loquat seeds, the seeds include peach seeds, camellia seeds, plum seeds, apricot seeds, almond seeds, and the like.
請求項2に記載のように、前記種子がビワの種であり、このビワの種を洗浄したのち、粒状に粉砕する工程と、粒状のビワの種を水に浸漬したのち、蒸す工程と、蒸した粒状のビワの種に米麹と水を加え、糖化処理する工程と、糖化処理によって得られた溶液に酵母(イースト)を加えてアルコール発酵する工程と、種酢を加えて酢酸発酵する工程と、酢酸発酵工程が終了した段階で溶液中の粒状のビワの種を圧搾するとともに、粒状のビワの種が含まれる固形分とを分離してなるビワ種酢液体をろ過する工程とを含むことを特徴としている。
As described in
ビワの種は粉砕し、最初の糖化処理工程から最終の酢酸発酵終了段階まで長期にわたり容液の中に漬け込んだ状態にしたので、ビワの種に含まれる栄養成分が無駄なくしっかりと抽出される。 The loquat seeds are crushed and soaked in the solution for a long time from the first saccharification process to the final stage of acetic acid fermentation, so that the nutrients contained in the loquat seeds are extracted without waste. .
請求項3に記載のように、最終的な製品は前記溶液の圧搾・ろ過後に得たビワ種酢液体を殺菌処理し、瓶詰めすることになる。 As described in claim 3, the final product is sterilized and bottled with the loquat vinegar liquid obtained after pressing and filtering the solution.
前記圧搾には機械を用いることもできるが、少量の場合は圧搾用布を用いてビワ種酢溶液を絞りビワ種酢液体とビワ種などの固形分とを分けることにより手作業でも行える。 A machine can be used for the squeezing, but in the case of a small amount, squeezing the loquat vinegar solution using a squeezing cloth to separate the loquat vinegar liquid from the solid matter such as loquat seeds can also be performed manually.
前記ろ過後に得た溶液を殺菌処理し、瓶詰めするが、その場合の殺菌方法はビワ種酢を湯せんして80℃に到達した時点で、湯せんからおろし、常温まで冷ました後、瓶に充填する。 The solution obtained after the filtration is sterilized and bottled. In this case, the sterilization method is to boil the loquat vinegar and reach 80 ° C. .
請求項4に記載のように、前記種酢が殺菌処理した米酢であってもよい。 The rice vinegar which the said seed vinegar sterilized as described in Claim 4 may be sufficient.
このように米酢を加えることにより、アルコール発酵後の溶液のpHが下がって雑菌の繁殖が防がれ、酢酸菌が活動しやすい状態になる。 By adding rice vinegar in this way, the pH of the solution after alcohol fermentation is lowered to prevent the propagation of miscellaneous bacteria, and the acetic acid bacteria are easily activated.
請求項5に記載のように、前記種酢を加えた溶液の表面に果実酢の酢酸菌膜を移植し、この果実酢の酢酸菌膜を用いて静地発酵法により酢酸発酵することが好ましい。 As described in claim 5, it is preferable that an acetic acid bacterial membrane of fruit vinegar is transplanted on the surface of the solution to which the seed vinegar is added, and acetic acid fermentation is performed by a static fermentation method using the acetic acid bacterial membrane of the fruit vinegar. .
ビワの種などの比較的大きな植物の種子を原料とするので、米酢の酢酸菌では酢酸発酵させるのに長期間発酵させる必要があるが、果実酢の酢酸菌膜を用いたことにより短期間で酢酸発酵でき、また静地発酵法で酢酸発酵を行ったので、鼻をつくような酸の強い刺激臭がなく、まろやかな酸味の酢が得られる。なお、静置発酵法に限定するものではなく、例えば深部発酵法を用いることもできる。 Since the seeds of relatively large plants such as loquat seeds are used as raw materials, acetic acid bacteria of rice vinegar needs to be fermented for a long time in order to ferment with acetic acid. Since acetic acid fermentation can be carried out using a still-ground fermentation method, a mild sour vinegar can be obtained without the strong pungent odor of the nose. In addition, it is not limited to a stationary fermentation method, For example, a deep-part fermentation method can also be used.
請求項6に記載のように、前記ビワの種を粉砕機を用いて最大径5mmに粉砕することが好ましい。 As described in claim 6, it is preferable to grind the loquat seeds to a maximum diameter of 5 mm using a grinder.
これに対し、例えば2mm径以下の粒が細かくなる状態まで粉砕すると、次の工程のビワの種を蒸す作業において、粒どうしがくっついてしまい、麹菌による糖化がうまく進まなくなる上に、作業効率も悪くなる。そこで、米粒ほどの大きさの5mm径前後に粉砕したので好適である。なお、ビワの種では最大径5mm程度に粉砕するのが好適であるが、種子の大きさがビワの種より小さい場合には5mm以下、例えば2〜3mm程度に粉砕するのがよい。 On the other hand, for example, if the particles of 2 mm diameter or smaller are pulverized until they become fine, the next step of steaming the loquat seeds will cause the particles to stick together, and saccharification by koji molds will not proceed well, and work efficiency will also be improved. Deteriorate. Therefore, it is suitable because it is pulverized to a diameter of about 5 mm, which is about the size of rice grains. In the case of loquat seeds, it is preferable to grind to a maximum diameter of about 5 mm. However, if the seed size is smaller than the loquat seeds, it may be ground to 5 mm or less, for example, about 2 to 3 mm.
請求項7に記載のように、請求項1〜6のいずれか1項に記載の製造方法によって製造されたビワ種酢あるいはそれ以外の種子酢を用いて食酢飲料とすることができる。 As described in claim 7, vinegared beverages can be prepared using loquat vinegar produced by the production method according to any one of claims 1 to 6 or other seed vinegar.
本発明によれば、風味に優れたビワ種酢などの種子酢が提供される。本発明で得られる種子酢は、窒素分やミネラルなどが豊富に含まれており、風味が豊かであるという利点を有する。 According to the present invention, seed vinegar such as loquat seed vinegar having excellent flavor is provided. The seed vinegar obtained in the present invention is rich in nitrogen and minerals, and has the advantage of rich flavor.
本発明においては、果実の果肉ではなく、主に果実の種子を使用し、種子を粉砕して蒸し、糖化処理工程やアルコール発酵工程などを経ることにより、栄養豊かで風味の優れた食酢が製造される。 In the present invention, fruit fruit is mainly used instead of fruit pulp, seeds are pulverized and steamed, and a vinegar with excellent nutrition and flavor is produced through saccharification and alcohol fermentation processes. Is done.
以下、本発明にかかる種子酢の製造方法についてその実施例としてのビワ種酢の製造方法を詳しく説明する。 Hereinafter, the manufacturing method of the loquat seed vinegar as the Example is demonstrated in detail about the manufacturing method of the seed vinegar concerning this invention.
本実施例はビワ種を1kg使用してビワ種酢を製造する場合の工程の一例を示すものである。なお、ビワ種の量が増える場合は、使用する水・米麹・酵母などの量も比例して増える。
・工程1:ビワ種の粉砕
粉砕機を用いてビワ種を最大約5mm径に粗粉砕する(図1を参照)。ビワの種を例えば2mm径など粒の細かい状態まで粉砕すると、次の工程2でビワ種を蒸す作業において、粒どうしがくっついてしまい、麹菌による糖化がうまくすすまなくなる。また作業効率も悪くなるため、米粒ほどの大きさの5mm径前後に粉砕するのが最適である。
・工程2:ビワ種を蒸す
粗粉砕したビワ種を水に浸漬する。約1.5〜2lの水に漬けて粒状のビワ種が完全に水につかるようにし、30分間浸漬する。ビワ種に水分を含ませることにより、柔らかくなり蒸しやすくなる。
This example shows an example of a process in the case of producing loquat vinegar using 1 kg of loquat seed. In addition, when the amount of loquat species increases, the amount of water, rice bran, yeast, etc. to be used increases proportionally.
Step 1: Crushing loquat seeds Using a pulverizer, the loquat seeds are roughly ground to a diameter of about 5 mm at maximum (see FIG. 1). If the loquat seeds are pulverized to a fine particle state such as 2 mm diameter, in the
Step 2: Steaming loquat seeds The coarsely ground loquat seeds are immersed in water. Soak in about 1.5-2 liters of water so that granular loquat seeds are completely immersed in water and soak for 30 minutes. Adding water to loquat seeds makes it softer and easier to steam.
浸漬したビワ種をセイロで蒸す。セイロの中の温度は100℃近くになる。途中、熱のとおり具合を触って確認し、30分間蒸す。
・工程3:ビワ種の糖化
蒸したビワ種に米麹と水を加えて糖化させる。
Steam the soaked loquat seeds in a kettle. The temperature in Seiro will be close to 100 ° C. On the way, check the condition according to the heat and steam for 30 minutes.
-Step 3: Saccharification of loquat seeds Rice bran and water are added to steamed loquat seeds for saccharification.
蒸したビワ種約1kg(水分を含んでいるため、やや重くなっている)と、米麹0.5kgと、水1671.5mlをポリ容器2に入れて蓋2aを閉め、常温で4日間糖化処理を行う(図2・図3参照)。
About 1 kg of steamed loquat seeds (slightly heavy because it contains water), 0.5 kg of rice bran, and 1671.5 ml of water are put in a
糖化処理前の糖度はBrix 6.8% → 糖化処理後の糖度はBrix 16.1%となった。
・工程4:アルコール発酵
工程3で行った糖化処理後の溶液に、お湯で戻した乾燥酵母(ドライイースト)10gを加える。アルコール発酵を常温で2週間行った。アルコール量は9.1%となった。
The sugar content before saccharification was Brix 6.8% → the sugar content after saccharification was Brix 16.1%.
-Step 4: Alcohol fermentation To the solution after the saccharification treatment performed in Step 3, 10 g of dry yeast (dry yeast) returned with hot water is added. Alcohol fermentation was performed at room temperature for 2 weeks. The amount of alcohol was 9.1%.
アルコール発酵後の糖度は、Brix 7.7であった。
・工程5:酢酸発酵
工程4で行ったアルコール発酵後の溶液に、種酢を加える。種酢は溶液のpHを下げ、雑菌の繁殖を防ぎ、酢酸菌が活動しやすい状態にするために加える。種酢には殺菌後の米酢を使用した。種酢を加え溶液のpHなどを調整したところへ、リンゴ酢の酢酸菌膜を液の表面へ移植する。米酢の酢酸菌では、ビワ種を含む米以外の原料(リンゴなど)を使用したものを酢酸発酵させるには、長期間の発酵時間が必要になってくるため、リンゴ酢の酢酸菌膜を用いて、静地発酵法で酢酸発酵を行った。なお、静置発酵法に代えて深部発酵法を用いることもできる。
The sugar content after alcohol fermentation was Brix 7.7.
-Process 5: Acetic acid fermentation A seed vinegar is added to the solution after the alcoholic fermentation performed in the process 4. Seed vinegar is added to lower the pH of the solution, prevent the growth of various bacteria, and make the acetic acid bacteria more active. As the seed vinegar, sterilized rice vinegar was used. To the place where the pH of the solution is adjusted by adding seed vinegar, the acetic acid bacteria film of apple vinegar is transplanted to the surface of the liquid. In acetic acid bacteria of rice vinegar, acetic acid fermentation of raw materials other than rice (such as apple) containing loquat species requires a long fermentation time. Using this, acetic acid fermentation was performed by a static fermentation method. In addition, it can replace with a stationary fermentation method and can also use the deep part fermentation method.
酢酸発酵は30℃の恒温室で、1週間行った。酢酸発酵終了時の酸度は4〜4.5%ほどであった。 The acetic acid fermentation was performed in a constant temperature room at 30 ° C. for 1 week. The acidity at the end of acetic acid fermentation was about 4 to 4.5%.
また、ビワ種に含まれる成分をしっかり抽出するため、ビワ種は酢酸発酵終了段階まで容液の中に漬け込んだ状態である。
・工程6:圧搾・ろ過
酢酸発酵が終了した段階で、溶液中のビワ種を圧搾し、ろ過を行う。
Moreover, in order to extract components contained in loquat seeds firmly, loquat seeds are in a state of being soaked in the solution until the end of acetic acid fermentation.
-Process 6: Squeezing and filtration At the stage where acetic acid fermentation is completed, the loquat seeds in the solution are squeezed and filtered.
圧搾には機械を用いることもできるが、少量の場合は手作業でも行える。圧搾用布を用いてビワ種酢溶液を絞り、ビワ種酢液体とビワ種などの固形分とを分ける。その後にビワ種酢液体を吸引機を用いてろ過する。ろ紙フィルターの目の大きさを、大きいものから小さいものへと三段階に変えてろ過を行い、微細な不純物を取り除く。 A machine can be used for pressing, but in the case of a small amount, it can also be done manually. The loquat vinegar solution is squeezed using a pressing cloth to separate the loquat vinegar liquid from the solid matter such as the loquat seed. Thereafter, the loquat vinegar liquid is filtered using a suction machine. The filter paper filter is filtered in three stages, from large to small, to remove fine impurities.
圧搾・ろ過後、酸度が若干下がり、3〜3.3%となった。
・工程7:殺菌・瓶詰め
圧搾・ろ過後、殺菌処理を行い、瓶詰めをする。
After squeezing and filtering, the acidity slightly decreased to 3 to 3.3%.
-Process 7: Sterilization and bottling After squeezing and filtering, it sterilizes and bottles.
殺菌方法はビワ種酢を湯せんして80℃に到達した時点で、湯せんからおろす。冷ました後、瓶に充填する。なお、少量の場合は手作業で行えるが、機械を用いる場合でも殺菌原理は同じである。 The sterilization method is to remove Biwa vinegar from the water bath when it reaches 80 ° C. After cooling, fill the bottle. In the case of a small amount, it can be done manually, but the sterilization principle is the same even when a machine is used.
食酢飲料としては、食酢を用いた飲料として公知のものに本発明のビワ種酢を用いることができる。ビワ種酢をそのまま飲料としてもよく、さらに水、果汁、他の食材・調味剤・香料等を添加しても良い。 As a vinegared beverage, the loquat vinegar of the present invention can be used as a known beverage using vinegar. Biwa vinegar may be used as a beverage as it is, and water, fruit juice, other ingredients / condiments / fragrances may be added.
また、本発明の方法により得られたビワ種酢は、長期間保存しても風味の低下が少ないので、長期間保存することが可能であり、長期間保存される調味料や飲料などに好適に使用可能である。 In addition, the loquat vinegar obtained by the method of the present invention has little decrease in flavor even when stored for a long period of time, so it can be stored for a long period of time and is suitable for seasonings and beverages stored for a long period of time. Can be used.
さらに、上記実施例では酢の熟成工程を設けていないが、酢酸発酵工程ののちに酢の熟成工程を設けることができる。 Furthermore, in the said Example, although the aging process of vinegar is not provided, the aging process of vinegar can be provided after an acetic acid fermentation process.
ところで、酢酸発酵工程においてリンゴ酢の酢酸菌膜を液の表面へ移植したが、リンゴ酢以外の果実酢を用いることができる。また、本例では粉砕して蒸した粒状のビワの種を、最初の糖化処理工程の段階から溶液中に浸漬したが、これに限定するものではなく、アルコール発酵工程や酢酸発酵工程あるいは酢の熟成工程の段階において溶液中に浸漬することもできる。 By the way, although the acetic acid bacteria film | membrane of apple vinegar was transplanted to the surface of the liquid in the acetic acid fermentation process, fruit vinegars other than apple vinegar can be used. In addition, in this example, crushed and steamed granular loquat seeds were immersed in the solution from the stage of the first saccharification treatment process, but this is not restrictive, and the alcohol fermentation process, acetic acid fermentation process or vinegar It can also be immersed in the solution in the stage of the aging process.
・分析結果
上記実施例にかかるビワ種酢を日本食品分析センターで「アミノ酸18種類・アミグダリン・ベンズアルデヒド・安息香酸」の4項目について分析した結果を下記に示す。
・アミノ酸
アミノ酸18種類全て検出され(図4のグラフ1参照)、アミノ酸総量は386mg / 100gであった。
・ Analysis Results The results of analyzing the loquat vinegar according to the above example for the four items of “18 kinds of amino acids, amygdalin, benzaldehyde, and benzoic acid” at the Japan Food Analysis Center are shown below.
-Amino acids All 18 types of amino acids were detected (see graph 1 in FIG. 4), and the total amount of amino acids was 386 mg / 100 g.
ビワ種酢のアミノ酸総量は一般的な穀物酢・米酢の3.8倍。一般的な黒酢の0.7倍の量に相当する。 The total amino acid content of Biwa vinegar is 3.8 times that of common grain vinegar and rice vinegar. Equivalent to 0.7 times the amount of common black vinegar.
※検出しなかったものは、数値を0 としている。
・比較結果は以下の通りである。
1)アルギニンの量が黒酢の6倍多く含まれている。
「アルギニンの効能」
・成長ホルモンの分泌を促進させる。
→新陳代謝を良くしアンチエイジングの効果。
→体の疲れをとる。
→脂肪の燃焼を促進する。
・精液や精子の量を増やし、精子の運動性を高める。
2)チロシンが多く含まれている。
「チロシンの効能」
・脳内の神経伝達物質を増加させる。
・鬱症状を改善させる。
・ストレスへの抵抗性を高める。
* The value is 0 for those not detected.
・ Comparison results are as follows.
1) The amount of arginine is 6 times higher than black vinegar.
"Efficacy of arginine"
・ Promotes the secretion of growth hormone.
→ Improved metabolism and anti-aging effect.
→ Get tired.
→ Promote fat burning.
・ Increase the amount of semen and sperm and increase the motility of sperm.
2) Contains a lot of tyrosine.
"Efficacy of tyrosine"
• Increase neurotransmitters in the brain.
・ Improve depression symptoms.
・ Increase resistance to stress.
3)アスパラギン酸がやや多く含まれている。
「アスパラギン酸の効能」
・カリウム、マグネシウム、カルシウムなどのミネラルと結びついて、細胞内に取り込む。
→素早い疲労回復効果がある。
尿の合成を促進し、アンモニアを体外に排出する。
4)黒酢では検出されないトリプトファンが1mg含まれている。
「トリプトファンの効能」
・脳内ホルモンの一種であるセロトニンの材料になる。
→セロトニンは精神安定作用を持つ物質で、気分を落ち着けたり不眠を解消したりする効果がある。
3) Contains a little more aspartic acid.
"Efficacy of aspartic acid"
-Combined with minerals such as potassium, magnesium, calcium, and taken up into cells.
→ Quick fatigue recovery effect.
Promotes urine synthesis and discharges ammonia out of the body.
4) Contains 1 mg of tryptophan that is not detected in black vinegar.
"Efficacy of tryptophan"
・ It becomes a material for serotonin, a kind of brain hormone.
→ Serotonin is a substance that has a tranquilizing effect, and has the effect of calming down and eliminating insomnia.
5)アミグダリンは検出されなかったが、ベンズアルデヒドが0.7ppm(≒0.07mg / 100g) 安息香酸が6.6mg / 100g検出された。
「ベンズアルデヒドの効能」
・ベンズアルデヒドはアーモンドや杏仁の香り成分であり、特有の風味をビワ種酢に付加している。
・また、ベンズアルデヒドには抗炎症作用がある。
「安息香酸の効能」
・安息香酸には殺菌・制菌作用がある。
・また、安息香酸には鎮痛効果があるとも言われている。
5) Amygdalin was not detected, but benzaldehyde was detected at 0.7 ppm (≈0.07 mg / 100 g) and benzoic acid was detected at 6.6 mg / 100 g.
"Efficacy of benzaldehyde"
・ Benzaldehyde is a fragrance component of almonds and apricot kernels, and has a unique flavor added to loquat vinegar.
・ Benzaldehyde has anti-inflammatory action.
"Efficacy of benzoic acid"
-Benzoic acid has bactericidal and antibacterial effects.
・ It is also said that benzoic acid has an analgesic effect.
1 ボール状容器
2 容器
2a 蓋
1 Ball-shaped
Claims (7)
前記粒状の種子または蒸した粒状の種子を、前記糖化処理工程、前記アルコール発酵工程、前記酢酸発酵工程あるいは前記酢酸発酵工程ののちに行う酢の熟成工程のいずれかの工程において溶液中に浸漬したのち、前記酢酸発酵工程あるいは前記酢の熟成工程が終了した段階で粒状の前記種子を圧搾するとともに粒状の前記種子が含まれた固形分を分離し、種子酢液体をろ過する工程とを含むことを特徴とする種子酢の製造方法。 What is the process of adding saccharification by adding water to rice bran, the process of adding yeast (yeast) to the solution obtained by saccharification and subjecting it to alcohol fermentation, the process of adding seed vinegar and subjecting it to acetic acid fermentation, and these processes A step of separately washing the seeds and then crushing them into granules or crushing them into granules and immersing the granular seeds in water and then steaming them,
The granular seeds or steamed granular seeds were immersed in a solution in any one of the saccharification treatment step, the alcohol fermentation step, the acetic acid fermentation step, or the vinegar ripening step performed after the acetic acid fermentation step. Then, the step of squeezing the granular seeds at the stage where the acetic acid fermentation step or the vinegar ripening step is completed, and separating the solids containing the granular seeds, and filtering the seed vinegar liquid is included. A method for producing seed vinegar, characterized by
粒状のビワ種を水に浸漬したのち、蒸す工程と、
蒸した粒状のビワ種に米麹と水を加え、糖化処理する工程と、
糖化処理によって得られた溶液に酵母を加えてアルコール発酵する工程と、
種酢を加えて酢酸発酵する工程と、
酢酸発酵工程が終了した段階で溶液中の粒状ビワ種を圧搾するとともに、粒状ビワ種の固形分とを分離したビワ種酢液体をろ過する工程と
を含むことを特徴とする種子酢の製造方法。 The seeds are loquat seeds, and after washing the loquat seeds, pulverized into granules; and
After soaking granular loquat seeds in water, steaming,
Adding rice bran and water to steamed granular loquat, and saccharifying,
Adding yeast to the solution obtained by saccharification treatment and subjecting to alcohol fermentation;
Adding seed vinegar and fermenting acetic acid;
The method for producing seed vinegar, comprising: pressing the granular loquat seeds in the solution at the stage where the acetic acid fermentation process is completed, and filtering the loquat seed vinegar liquid separated from the solid content of the granular loquat seeds .
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2013196663A JP6232639B2 (en) | 2013-09-24 | 2013-09-24 | Method for producing seed vinegar and vinegar beverage containing seed vinegar |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2013196663A JP6232639B2 (en) | 2013-09-24 | 2013-09-24 | Method for producing seed vinegar and vinegar beverage containing seed vinegar |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2015062347A true JP2015062347A (en) | 2015-04-09 |
JP6232639B2 JP6232639B2 (en) | 2017-11-22 |
Family
ID=52830872
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2013196663A Expired - Fee Related JP6232639B2 (en) | 2013-09-24 | 2013-09-24 | Method for producing seed vinegar and vinegar beverage containing seed vinegar |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP6232639B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101614940B1 (en) | 2015-09-15 | 2016-04-22 | 최혜빈 | Making method of natural fermentation vinegar utilizing loquat |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61254180A (en) * | 1985-05-02 | 1986-11-11 | Tomohiko Fukuda | Production of food vinegar |
JP2000083619A (en) * | 1998-07-15 | 2000-03-28 | Oju Seiyaku:Kk | Health food and its preparation |
JP2005237270A (en) * | 2004-02-26 | 2005-09-08 | Masami Deguchi | Loquat seed tea |
JP2008109881A (en) * | 2006-10-30 | 2008-05-15 | Yasushi Noda | Health food and method for producing the same |
JP2009234952A (en) * | 2008-03-26 | 2009-10-15 | Kochi Univ | Extract derived from loquat seed and preparation method thereof |
-
2013
- 2013-09-24 JP JP2013196663A patent/JP6232639B2/en not_active Expired - Fee Related
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61254180A (en) * | 1985-05-02 | 1986-11-11 | Tomohiko Fukuda | Production of food vinegar |
JP2000083619A (en) * | 1998-07-15 | 2000-03-28 | Oju Seiyaku:Kk | Health food and its preparation |
JP2005237270A (en) * | 2004-02-26 | 2005-09-08 | Masami Deguchi | Loquat seed tea |
JP2008109881A (en) * | 2006-10-30 | 2008-05-15 | Yasushi Noda | Health food and method for producing the same |
JP2009234952A (en) * | 2008-03-26 | 2009-10-15 | Kochi Univ | Extract derived from loquat seed and preparation method thereof |
Non-Patent Citations (2)
Title |
---|
"びわのタネ酢", クックパッド[ONLINE], JPN6017016274, 9 January 2008 (2008-01-09), ISSN: 0003552841 * |
佐古田久雄 他, 生物工学会誌, vol. 91, no. 5, JPN6017016273, 25 May 2013 (2013-05-25), pages 251 - 255, ISSN: 0003552842 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101614940B1 (en) | 2015-09-15 | 2016-04-22 | 최혜빈 | Making method of natural fermentation vinegar utilizing loquat |
Also Published As
Publication number | Publication date |
---|---|
JP6232639B2 (en) | 2017-11-22 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP4210676B2 (en) | Method for producing non-fermented carbonated drink containing barley concentrate and hop extract and non-fermented carbonated drink produced thereby | |
KR101426505B1 (en) | Vinegar beberage using jujube and fruit juice | |
CN102488013A (en) | Preparation method of asparagus and natto health drink | |
CN102415458A (en) | Asparagus green tea drink and preparation method thereof | |
CN107495043B (en) | Sweet corn whole-pulp lactobacillus beverage and preparation method thereof | |
KR101163507B1 (en) | Manufacturing method of fruit extract liquid | |
CN104694363B (en) | A kind of preparation method of Anji white tea Highland Barley Tealeaf Wine | |
CN105995318A (en) | Concentrated and clear American black chokeberry juice and preparation method | |
CN101697834A (en) | Lactic acid fermentation fruit juice and drink | |
JP4614867B2 (en) | Process for producing food and drink using buckwheat as a raw material | |
CN102266105B (en) | Cordyceps flower fruit vinegar beverage and preparation method thereof | |
KR20140119401A (en) | Cabbage extract using a method of manufacturing fermented cabbage juice | |
CN102499405B (en) | Preparation method for asparagus compound cereal fermentation type functional beverage | |
KR101580687B1 (en) | Manufacturing method of peach wine | |
JP6232639B2 (en) | Method for producing seed vinegar and vinegar beverage containing seed vinegar | |
KR101071271B1 (en) | method for the vinegar using the seed of pepper | |
CN105925450B (en) | It is a kind of brew Yunnan olive wine technique and its brew Yunnan olive wine | |
KR101103035B1 (en) | A process for producing beverage containing cactusextracts and black galic | |
Gallo et al. | An overview of natural beverages | |
CN106689577A (en) | Health care pomegranate tea | |
KR101216183B1 (en) | Manufacturing method of health food composition using maesil and food composition | |
CN106418042A (en) | Preparing method of rosa roxbunghii nutritious drink | |
CN102293437A (en) | Method for preparing grosvener siraitia composite plant drink without fishy smell | |
CN104705632A (en) | Processing technology of fresh juice health product | |
KR102393429B1 (en) | A method for manufacturing extract of plum containing dietary fiber and plum beverage manufactured by the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20160728 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20170509 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20170627 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20170828 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20170912 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20171002 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6232639 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
LAPS | Cancellation because of no payment of annual fees |