JP2019140948A - Body feeling adding method of black vinegar containing beverage and fruit juice feeling enhancing method - Google Patents

Abstract

To provide a method for adding body feeling to a black vinegar-containing beverage although no flavor nor artificial sweetener is contained, and enhancing fruit juice feeling.SOLUTION: There is provided a body feeling adding method by blending 2 or more kind of different brown sugars to a black vinegar-containing beverage containing no flavor nor artificial sweetener. There is provided a fruit juice enhancing method by blending brown sugar when the beverage contains further fruit juice. The 2 or more kinds of brown sugars are molasses-containing sugar, and it is preferably to use molasses-containing sugar with molasses content of 10 wt.% or more and molasses-containing sugar with molasses content of 10 wt.% or less at same time.SELECTED DRAWING: None

Description

The present invention relates to a black vinegar-containing beverage having a body feeling and enhanced fruit juice feeling despite not containing a fragrance and an artificial sweetener.

With the recent increase in health consciousness, consumer needs to easily consume foods that are considered to be good for health are increasing, and the tendency to select foods that contain traditional ingredients, especially those with little experience in eating, is gradually increasing. ing.

Vinegar, a familiar ingredient, is one such traditional ingredient, and is widely supported by male users who mainly seek fatigue recovery effects from citric acid and amino acids, and female users who mainly seek beauty and diet effects. Yes.

However, it is said that edible vinegar is difficult to ingest continuously due to the difficulty of drinking especially with vinegar cadmium derived from acetic acid and the unique taste of black vinegar. Various efforts have been made to deal with this problem.

For example, Patent Document 1 discloses that a specific amount of trehalose is masked by blending a predetermined amount of trehalose to provide a black vinegar-containing beverage that is easy to drink and has a good flavor. Aiming to do.

JP 2005-269951 A

However, it is difficult to say that using many by-products such as fragrances and artificial sweeteners in order to make it easier to consume traditional ingredients that do not have a lot of food experience is compatible with the original health orientation. Moreover, if it is intended to aim at the original health orientation, the by-product should be used, but the problem that it is not suitable for continuous intake reappears because it is difficult to take as described above.
Although this problem seems to be contradictory at first glance as described above, although food safety and security are major issues, it remains unsolved.

In view of the above background, an object of the present invention is to provide a black vinegar-containing beverage having a body feeling and enhanced fruit juice feeling despite not containing a fragrance and an artificial sweetener.

The present inventors have found that a body feeling can be imparted by blending two or more different brown sugars with a black vinegar-containing beverage containing neither a fragrance nor an artificial sweetener. In addition, the present inventors have found that when the beverage further contains fruit juice, the fruit juice feeling can be enhanced by blending brown sugar.

The configuration of the present invention is as follows.
(1) A method for imparting a body feeling to a black vinegar-containing beverage that contains neither a fragrance nor an artificial sweetener, wherein two or more types of brown sugar are added to the beverage.
(2) A method for enhancing the fruit juice feeling of a black vinegar-containing beverage that contains neither a fragrance nor an artificial sweetener, and comprising fruit juice, wherein two or more kinds of brown sugar are blended in the beverage, Method.
(3) The two or more kinds of brown sugar are both honey-containing sugar, and the honey-containing sugar having a honey content of 10% by weight or more and the honey-containing sugar having a honey content of 10% by weight or less are used in combination. The method according to (1) or (2) above, characterized in that:
(4) A body sensation imparting agent for a black vinegar-containing beverage containing two or more kinds of brown sugar as an active ingredient and containing neither a fragrance nor an artificial sweetener.
(5) A fruit juice enhancing agent for black vinegar-containing beverages containing fruit juice, containing neither a fragrance nor an artificial sweetener, comprising two or more brown sugars as active ingredients.
(6) The two or more types of brown sugar are both honey-containing sugar, and a combination of honey-containing sugar having a honey content of 10% by weight or more and honey-containing sugar having a honey content of 10% by weight or less The agent according to (4) or (5) above, wherein
(7) A black vinegar-containing beverage containing one or more selected from the group consisting of the agents according to any one of (4) to (6) above.

According to the present invention, it is possible to provide a black vinegar-containing beverage having a body feeling and an enhanced fruit juice feeling despite not containing a fragrance and an artificial sweetener.

The present invention is described in detail below.

(Black vinegar)
The black vinegar used in the present invention means that which is colored brown or black brown through fermentation and ripening in the production process, and in general, according to Japanese Agricultural Standards, remove rice (rice bran layer as a raw material) ), Or only wheat or barley added thereto, and the amount of rice used can be defined as 180 g / L or more.
The production method is not particularly limited, and for example, it may be fermented and aged by a traditional fermentation method, or fermented and aged by a method such as a deep fermentation method. Alternatively, a method in which koji molds, yeasts, lactic acid bacteria, and acetic acid bacteria ferment in parallel may be used.
Specifically, for example, the brown rice used as a raw material is washed, dipped and steamed, and combined with the seed rice after cooling to produce brown rice bran. This brown rice bran can be further mixed with brown rice, charged, ripened after alcoholic fermentation / acetic acid fermentation, and manufactured.

(Black vinegar-containing beverage)
The black vinegar-containing beverage of the present invention uses black vinegar as a part of the raw material, does not use any fragrance and artificial sweetener, and is characterized by using brown sugar.
As described in Patent Document 1, since black vinegar has a peculiar taste and is difficult to drink as it is, a black vinegar-containing beverage using neither a fragrance nor an artificial sweetener is extremely difficult to drink. .
The black vinegar-containing beverage of the present invention is distinctive from the prior art in that it uses brown sugar as a substitute without using any fragrance or artificial sweetener.

The content of black vinegar in the black vinegar-containing beverage of the present invention is preferably 3.0% by weight to 10.0% by weight with respect to the whole beverage, and is preferably 5.0% by weight to 9.0% by weight. Is more preferable, and it is especially preferable that it is 6.0 weight%-8.0 weight%. When the content of black vinegar with respect to the whole beverage exceeds 10% by weight, it becomes difficult to control the peculiar taste derived from black vinegar, and the content of black vinegar with respect to the whole beverage is less than 3.0% by weight. And it becomes difficult to maintain the unique flavor derived from black vinegar.
In addition, as above-mentioned, although several types exist in black vinegar by the difference in a raw material, a manufacturing method, etc., the black vinegar containing drink of this invention uses suitably 1 type, or 2 or more types in various black vinegars. it can. Moreover, the content of black vinegar in the black vinegar-containing beverage in the present invention means the total amount of black vinegar used in the beverage.

(Fragrance)
In the present invention, the fragrance means a compound obtained by chemically synthesizing a compound effective as a fragrance, and refers to what is also called a synthetic fragrance. Typically, products that require the use of a fragrance as the raw material name of the product are also included. However, so-called natural fragrances such as essential oils extracted from plants are not included in the fragrances in the present invention.

(Artificial sweetener)
In the present invention, an artificial sweetener refers to a sweetener that is not naturally occurring but is artificially synthesized and defined by the Food Sanitation Law. Artificial sweeteners are sometimes called synthetic sweeteners, and examples include aspartame, sucralose, trehalose and the like. These artificial sweeteners cannot be described as sugars or parts thereof in the raw material label.

(Brown sugar)
In the present invention, brown sugar refers to a brown-colored sugar containing components other than sucrose, such as minerals and oligosaccharides, obtained in the stage of refining sugar. Specific examples include brown sugar of molasses containing molasses and tri-warm sugar that is refined sugar with molasses containing no molasses. In the present invention, brown sugar includes two or more types of sugar. It is characteristic in that it contains honey-containing sugar, and those having different honey-containing sugar content are preferred.
In addition, the brown sugar in the present invention includes a hybrid (brown sugar-like saccharide) that has been given the same action as brown sugar by adding caramel to purified sugar such as white sugar, granulated sugar, and white sugar. It is.

Although the kind of brown sugar used for a drink in this invention, the ratio, and a compounding quantity are not specifically limited, 0.05 weight%-0.5 weight% are preferable, 0.1 weight%-0.3 % By weight is more preferred, with 0.1% to 0.2% being particularly preferred.

(Mixed sugar)
In the present invention, the molasses-containing sugar means one that is solidified and crystallized as it is without separating part or all of the molasses during sugar production. For this reason, it is said that the honey-containing sugar has a unique strong sweet smell and strong sweetness that are the original flavor of the raw material.
Moreover, the ratio (amount of honey contained) of molasses contained in the molasses is adjusted by how much molasses is left during sugar production. For example, it is said that the content of common brown sugar is about 10 to 15%. In addition, examples of the sugar containing sugar whose content is adjusted to less than 10% include those made from sugarcane, which is called Wasanbon, cane sugar, and red sugar, and is also called crude sugar.
By such adjustment at the time of sugar production, it is also possible to obtain a honey-containing sugar that deviates from the above-mentioned range of the honey content.
In the present invention, two different types of brown sugar are used, and it is preferable that the two different types of brown sugar are both honey-containing sugars, but those having different amounts of honey are selected. It is particularly preferable to use a saccharide containing 10% by weight or more of honey and a saccharide containing 10% by weight or less of honey.

(Body feeling)
In the present invention, the “body feeling” expresses “brightness” and “depth”, and refers to what is felt when a plurality of tastes exist in a well-balanced manner rather than a single taste. The body feeling is an expression particularly used for beverages such as wine and coffee, and for example, “light body”, “medium body”, “full body” and the like are widely used.
Body sensation is a complex sensation that acts in combination with sensations derived from olfaction, such as fragrance, as well as sensations derived from taste. Often used as an item.
Since the black vinegar-containing beverage of the present invention does not use a fragrance, the body feeling is reduced by that amount, but the body feeling is imparted by blending brown sugar. It is characteristic in that the body feeling of the black vinegar-containing beverage is maintained equal to or higher than that of the beverage using the fragrance by making up for the decrease in the body sensation of the black vinegar-containing beverage resulting from the non-use of the fragrance.
In addition, the effect which gives a body feeling with respect to the black vinegar containing drink which does not use a fragrance | flavor was not acquired when saccharides which do not correspond to brown sugar, such as refined sugar, were used.

(Fruit juice)
The black vinegar-containing beverage in the present invention may contain fruit juice. By blending fruit juice into the black vinegar-containing beverage, it is possible to suppress peculiar tastes derived from black vinegar. However, the fruit juice contained in the black vinegar-containing beverage not only acts as such a masking agent, but also has an effect that can be said to be a “hidden taste”, which spreads the taste of vinegar derived from black vinegar. Black vinegar has a pointed taste that sticks in the mouth as it is, but the fruit juice in the present invention suppresses the pointed taste of black vinegar, which is the main character, makes it mild, and is monotonous with black vinegar. It plays the role of a supporting role that gives depth to the taste and spreads it. In analogy to music, it can be said that black vinegar is the main melody (melody) and fruit juice is the harmony. While the human senses such as taste and hearing are extremely complex, common terms are often found. In the present invention, the above-described action of the fruit juice in the black vinegar-containing beverage is referred to as “enhanced fruit juice feeling”.
In addition, although the kind of fruit juice in this invention is not specifically limited, It is preferable to select various berry fruits, such as an apple and a blueberry, a mango, a red grape, etc. from a taste compatibility with black vinegar. . These fruit types may use 1 type (s) or 2 or more types, The use ratio can be adjusted suitably.
Further, the amount of fruit juice is preferably 10.0% to 50.0% by weight, preferably 15.0% to 35.0% by weight, and preferably 15.0% to 25.0% with respect to the beverage. It is particularly preferred that it is wt%.

In the black vinegar-containing beverage of the present invention, various sugars, fruit juices, acidulants, sweeteners, vitamins, minerals, and the like can be used as auxiliary ingredients as long as they do not fall under the flavors and artificial sweeteners.
Specifically, sugars such as sucrose, fructose glucose liquid sugar, fructose and isomerized sugar; fruit juices such as apple juice, plum juice, orange juice, grape juice; citric acid and salts thereof, malic acid and salts thereof, glucone Acids and salts thereof, acidulants such as lactic acid and salts thereof, succinic acid and salts thereof; vitamins such as vitamin C, vitamin D, vitamin E and vitamin A; minerals such as calcium, iron, zinc and manganese added Is possible.

There is no restriction | limiting in particular about the manufacturing method of the black vinegar containing beverage of this invention, What is necessary is just to manufacture according to the manufacturing method of a normal vinegar containing beverage.
Specifically, black vinegar, brown sugar, if necessary, fruit juice and the above-mentioned auxiliary materials are added to water and mixed and dissolved. Here, there is no restriction | limiting in particular about the mixing order at the time of addition and mixing.
Subsequently, high-temperature heat sterilization is performed using a UHT sterilizer, and the final product can be obtained by filling, sealing, and cooling the container. The container filled with the black vinegar-containing beverage is not particularly limited, and examples thereof include paper, PET, cans, bottle containers, soft packaging materials, and the like.

Hereinafter, the present invention will be described in detail based on examples.

(Example 1)
Black vinegar (7.50% by weight), other brewed vinegar (0.40% by weight), brown sugar (0.11% by weight), crude sugar (0.15% by weight) as brown sugar, granulated sugar (other sugars) A black vinegar-containing beverage was prepared and sterilized to obtain 0.15% by weight), fructose-glucose liquid sugar (9.00% by weight), and apple juice (20.00% by weight) to obtain a black vinegar-containing beverage.
In addition, the numerical value in a parenthesis means the weight ratio with respect to the final drink whole quantity.

(Example 2)
A black vinegar-containing beverage was obtained in the same manner as in Example 1 except that the blending amount of the crude sugar as brown sugar was changed to 0.50% by weight.

(Example 3)
A black vinegar-containing beverage was obtained in the same manner as in Example 1 except that the blending amount of the crude sugar as brown sugar was changed to 0.05% by weight.

Example 4
A black vinegar-containing beverage was obtained in the same manner as in Example 1 except that the blending amount of the crude sugar as brown sugar was changed to 0.20% by weight.

(Example 5)
A black vinegar-containing beverage was obtained in the same manner as in Example 1 except that the blending amount of the crude sugar as brown sugar was changed to 0.10% by weight.

(Example 6)
A black vinegar-containing beverage was obtained in the same manner as in Example 1 except that apple juice (20.00 wt%) was changed to blueberry juice (20.00 wt%).

(Comparative Example 1)
Black vinegar with the blending amount shown in the table in the same manner as in Example 1 except that brown sugar flavor and apple flavor were used as flavorings (total amount 0.03%) and crude sugar as brown sugar was not used. A contained beverage was obtained.
It corresponds to the sample positioned in the prior art for the present invention in that no fragrance is used and only one kind of brown sugar (brown sugar) is used (reference product 1).

(Comparative Example 2)
A black vinegar-containing beverage was obtained in the same manner as in Example 1 except that no brown sugar flavor and apple flavor were used as flavorings.
This corresponds to a sample positioned when the present invention is not carried out in that no fragrance is used (reference product 2).

(Comparative Example 3)
In order to investigate whether the technical problem of the present invention is a problem that can be solved by simply increasing the sweetener, the amount of brown sugar (crude sugar) in Example 1 increased was prepared as the increased amount of fructose-glucose flavor.

(Comparative Example 4)
In order to investigate whether the technical problem of the present invention is a problem that can be solved by simply increasing the sweetener, the amount of brown sugar (crude sugar) in Example 1 increased was prepared as the amount of increased brown sugar. In addition, since brown sugar (crude sugar) is not used, the brown sugar used by this sample is one type.

For Examples 1 to 6 and Comparative Examples 1 to 4 adjusted according to the above prescriptions, a sensory evaluation of body feeling and fruit juice feeling was performed by the experts who have developed experience for 3 years or more in the beverage field. Based on.
In addition, it was also evaluated whether the intensity of sweetness changes as compared with the sweetness of the black vinegar-containing beverage of Comparative Example 1 due to the addition of brown sugar.

(Sensory evaluation items)
(1) The body feeling was evaluated based on the thickness and complexity of the taste when included in the body feeling mouth.
Relative evaluation using both the existing product of Comparative Example 1 (fragrance-containing product) and Comparative Example 1 excluding the fragrance (Comparative Example 2) was used.
Body feeling equivalent to or better than fragrance-containing products: 5 points Body feeling almost equivalent to fragrance-containing products: 4 points Body feeling slightly inferior to fragrance-containing products: 3 points Body feeling slightly inferior to fragrance-containing products: 2 points Similar body feeling: When the 1-point evaluation was 3 points or more, it was determined that an improvement in body feeling was seen compared to Comparative Example 2.

(2) Fruit juice (apple or blueberry)
Evaluation was based on the strength of the fruit juice when it was included in the mouth.
Relative evaluation using both the existing product of Comparative Example 1 (fragrance-containing product) and Comparative Example 1 excluding the fragrance (Comparative Example 2) was used.
Fruit juice feeling equivalent to or better than fragrance-containing products: 5 points Fruit juice feeling almost equivalent to fragrance-containing products: 4 points Fruit juice feeling slightly inferior to fragrance-containing products: 3 points Fruit juice feeling considerably inferior to fragrance-containing products: 2 points Similar fruit juice sensation: When the 1-point evaluation was 3 points or more, it was judged that the fruit juice sensation was improved as compared with Comparative Example 2.

(3) Influence on sweetness When compared with Comparative Example 1, the presence or absence of a change in sweetness intensity was evaluated.
Sweetness equivalent to flavoring products: 3 points Sweetness is slightly stronger / weaker than flavoring products: 2 points Sweetness is stronger / weaker than flavoring products: 1 point

  Table 1 shows the formulation and sensory evaluation results of Examples and Comparative Examples.

(Discussion)
As Table 1 shows, by blending brown sugar (crude sugar) in a black vinegar-containing beverage, it can be seen that a body feeling is imparted compared to the reference products 1 and 2, and a beverage with an enhanced fruit juice feeling is obtained. It was.
In addition, regardless of the amount of brown sugar (crude sugar) added, the body sensation imparting effect and fruit juice enhancing effect on black vinegar-containing beverages were confirmed, but from the viewpoint of further enhancing the preference of black vinegar-containing beverages, It has been found that it is particularly preferable to adjust the content of brown sugar (crude sugar) to the whole beverage in the range of 0.10 wt% to 0.20 wt%.

According to the present invention, it is possible to provide a black vinegar-containing beverage having a body feeling and enhanced fruit juice feeling despite not containing a fragrance and an artificial sweetener.

Claims (7)

A method for imparting a body feeling to a black vinegar-containing beverage that does not contain any of a fragrance and an artificial sweetener,
A method comprising blending two or more kinds of brown sugar into the beverage. A method for enhancing the feeling of fruit juice in a black vinegar-containing beverage that does not contain any flavor or artificial sweetener and contains fruit juice,
A method comprising blending two or more kinds of brown sugar into the beverage. The two or more types of brown sugar are both sugar containing sugar,
The method according to claim 1 or 2, characterized in that a honey sugar having a honey content of 10% by weight or more and a honey sugar having a honey content of 10% by weight or less are used in combination. . Two or more kinds of brown sugar as an active ingredient,
A body sensation-imparting agent for black vinegar-containing beverages that does not contain any flavor or artificial sweetener. Two or more kinds of brown sugar as an active ingredient,
A fruit juice enhancer for black vinegar-containing beverages that contain neither fruit flavors nor artificial sweeteners and fruit juice. The two or more types of brown sugar are both sugar containing sugar,
The agent according to claim 4 or 5, wherein a honey sugar having a honey content of 10% by weight or more and a honey sugar having a honey content of 10% by weight or less are used in combination. . A black vinegar-containing beverage containing one or more selected from the group consisting of the agent according to any one of claims 4 to 6.