JP2747569B2 - Health drink - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a health drink using a fermentation product obtained by acetic acid fermentation of rice as a raw material.

[Prior Art] It has long been known that drinking rice vinegar contributes to health.
However, it is not easy to drink because of the strong acidity of vinegar.
Therefore, it has been proposed to add fructose to rice vinegar and further dilute it with water in order to soften this sourness even slightly (Japanese Unexamined Patent Publication No.
No. 56-64770). However, in this method, the acid itself is not modified, so that there is still a considerably strong acidity, and the addition of water increases the amount, requires drinking effort, and reduces the relative efficacy due to dilution. was there. As another attempt, it has been proposed to compress rice vinegar moromi, neutralize the residue, remove the acid by washing with water, and dry the resulting product as a health food (Japanese Patent Laid-Open No. 59-135866). When this method is used, acidity is surely removed, but washing with water after neutralization removes amino acids and other organic acids (citric acid, malic acid, succinic acid, tartaric acid, gluconic acid, etc.). What remains is mainly wastes that do not contain nutrients, such as seed coat and pericarp, and also have the drawback of poor absorption due to drying and low effectiveness.

[Problems to be Solved by the Invention] Therefore, the emergence of a health drink or a health food that is easy to drink without losing the effectiveness of rice vinegar has been desired.

[Means for Solving the Problems] As a result of conducting various studies to meet the above demand, the present inventor found that the active ingredient of rice vinegar was present in both the supernatant and the mash, but was relatively low in the mash. It was found to be high in light solids. In addition, amino acids, organic acids, and the like are present in the active ingredient in a special ratio, but they do not need to be present in the form of the free acid, and the effectiveness is not lost even if it is in the form of a salt. Was found. The present invention has been made based on such findings.

That is, the present invention provides a health drink comprising mixing a mash of rice vinegar and a supernatant, removing heavy solids that initially settle out, leaving light solids floating, and neutralizing acid. Is what you do.

[Preferred Embodiment] The mash and supernatant of rice vinegar used in the present invention can be obtained by conventional acetic acid fermentation of rice. To carry out acetic acid fermentation of rice, rice koji is first made from rice, which is fermented with alcohol, and then acetic acid fermentation.

As the rice, in addition to domestic rice such as white rice, seven-minute rice, brown rice, broken rice, and white rice bran, outer rice is also used, but brown rice is preferred.

To make koji, inoculate steamed rice with yellow koji,
Culture in Kojiro. The cultivation temperature is preferably a relatively high temperature of 40-60 ° C., and the period is preferably slightly longer than that for sake brewing, and is preferably turned. The koji thus obtained is added to a large amount of steamed rice to convert it to bran, and then yeast is planted and alcohol fermented. At the end of that period,
Raise to 35 ° C, add acetic acid bacteria (mixed bacteria) or seed vinegar and add about 1
Ferment for 3 months. The commonly used acetic acid bacteria are Acetobacter aceti Hansen or Becetobacter aceti.
ijerinck), Acetobacter acetosum (A.acetosum)
Henneberg), Acetobacter Bini Acetachi (A.vi)
ni acetati Henneberg). Then aged for 2-3 months. In the method of using alcoholic fermentation and acetic acid fermentation at the same time by using Satsuma pottery for fermentation capacity and using koji and lower koji for planting, iron in the kame pottery clay comes out and takes on a black color, so it is called black vinegar Rice vinegar is obtained, which is one of the preferred ones for use in the present invention.

The acetic acid fermentation product obtained in this manner is separated into a supernatant and a sediment (moromi) because it is usually left still. In the present invention, the mixture is once mixed by stirring or the like. However, if the sediment floats due to rocking in the course of transportation or the like, there is no particular need to stir. Also, in the case of stirring, when the sediment is sedimenting in a layered manner from the heavy one, it is not necessary to stir the whole, and only the light one may be floated.

Next, when the mixture thus obtained is allowed to stand, first, a relatively large heavy solid precipitates. The settling time varies depending on the whole liquid volume, but is approximately 3-35 minutes, usually 5-15 minutes.

At this time, the fine light solids are still floating, and if they are allowed to stand still, they will also settle. However, in the present invention, the liquid part is separated from the sediment while keeping them floating. Separation is performed by inclination, suction, or the like.

Next, the acid is neutralized. Neutralization can be performed with an alkali or an alkali carbonate such as sodium hydroxide, calcium hydroxide, sodium carbonate, sodium hydrogen carbonate, potassium carbonate, calcium carbonate and the like. PH after neutralization
Does not need to be completely neutral (7), but is slightly acidic (4-
Up to 6) is sufficient.

The thus obtained product is filled in a suitable container, for example, a glass bottle, a plastic bottle, a can, and the like.

If desired, honey, for example, 1/100 to 5
Sweeteners such as stevioside, fruit juices, flavors and the like can be added. It can also be concentrated and spray-dried to make an instant beverage. Further, excipients can be added, sprinkled, and mixed rice can be used.

[Effect] Since the health drink of the present invention contains all the components of rice vinegar and the components of light suspended matter having high nutritional value in moromi, anti-obesity such as leucine, valine, isoleucine and the like as amino acids. Contains a large proportion of amino acids called amino acids, and also contains organic acids and polysaccharides such as citric acid, malic acid, succinic acid, gluconic acid, tartaric acid, fat deposition, It has all the effects of rice vinegar, such as the removal of lactic acid, which are conventionally known as the effects of rice vinegar, and is more excellent than the rice vinegar itself or the washed and dried moromi.

In addition, the health drink of the present invention is neutralized with acid and has no coarse or heavy solids removed, so that it has no unpleasant taste (acidity) and unpleasant sensation, is easy to drink, and increases the number and amount of drinks. Low resistance. Furthermore, since it does not contain coarse and heavy solids, it absorbs well. Therefore, the health drink of the present invention can provide a greater effect than conventional rice vinegar products.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples.
The effect is clarified by test examples.

Example 1 About 10 liters of black vinegar (including moromi) are mixed, and
After standing for 15 minutes, the sediment was removed by tilting. Next, calcium carbonate was added to neutralize until no bubbles appeared.
The pH at this time was 3.3 to 4.3. To this, honey 20
0 g was added and dissolved, and 100 ml each was filled into a plastic bottle.

Test Example 1 (Method) Male ICR mice weighing 35 g at 24 ° C and 65% humidity
After breeding and observation for several days in an air-conditioned room with artificial lighting (7:00 am to 7:00 pm), 0.6 g of Golol Thioglucose (hereinafter abbreviated as GT) per kilogram of body weight was obtained. Injected intraperitoneally. Animals that did not show a constant weight gain during the observation period of 2 weeks after injection were excluded, and four groups were raised on a solid feed having the following composition.

1. Standard solid feed (Clear Japan, CE-2) ... (abbreviated as the control diet group) 2. Solid feed obtained by adding the product concentrate of 3% of Example 1 to the above feed ... (this invention product group) 3. Solid feed with 3% black vinegar moromi dried matter added to the above feed ... (abbreviated as moromi group) 4. Solid feed with 3% black vinegar (supernatant) concentrated extract added to the above feed ... (Abbreviated as extract group) Untreated control mice were administered a standard diet of Clea Japan, CE-2.

The weight gain and feed consumption were measured, and after breeding on the above-mentioned feed for 6 weeks, the mice were decapitated and blood-collected, and the fat and hepatic lipids of the body except the internal organs such as the intestinal tract and the head were determined.

Serum glucose, total cholesterol, triglycerides, phospholipids, and free fatty acids are measured by an enzymatic method. Serum high density lipoprotein (HDL) cholesterol is phosphotungstic acid,
Ultra-low density and low density lipoprotein (VL) with magnesium monochloride
DL, LDL), and cholesterol in the supernatant fraction was quantified by an enzymatic method.

1 g of the liver was homogenized with chloroform and methanol (2: 1, V / V), washed by the Holk method, and dried in a stream of nitrogen. After drying, the total lipid was weighed, redissolved in a fixed amount of chloroform / methanol, and cholesterol and triglyceride were measured by enzymatic method using 1/50 of the total lipid. Phospholipids were ashed according to the method of Heflumeyer-Fried and quantified by the molybdenum blue method.

Body fat was extracted by homogenizing with chloroform / methanol, and a part thereof was washed by a fork method, dried to dryness, and measured by weighing.

(Results) The body weight of the untreated control group increased at a substantially constant rate at the beginning of the observation period, but after 5 weeks, the weight gain stopped and became constant.

In the GT-administered mice, the weight gain after treatment was always greater than that in the untreated control group, and showed a tendency to increase even after 5 weeks.
Among the GT administration groups, the extract group showed a significant increase in body weight compared to the control diet group, but the moromi group tended to gain slightly less weight, and the invention group showed significantly less weight gain than the control diet group. Value. The average daily consumption of feed per mouse was 6.6 ± 0.14 g for the control group and 6.4 ± 0.2 for the group of the present invention.
The extract was 5 g, the moromi group was 6.2 ± 0.16 g, and the extract was 6.9 ± 1.6 g. This is probably because the extract group had a slightly higher intake and a significant increase in weight. However, there was no significant difference in feed intake between the former three, and it can be said that the difference in weight gain was not due to differences in food intake.

Table 1 shows the body weight and liver weight before and after administration of the experimental diet. Compared with the body weight gain of the untreated control group during the experimental period, the increase of the control in the control diet group, the present product group, the moromi group, and the extract group was 3.0, 1.7, 2.1, and 3.6 times, respectively. Similar to the increase in body weight, the liver weight increased in the order of untreated control group <this invention group <control diet group ≦ moromi group <extract group. There was no significant difference in liver weight ratio to body weight except for the black vinegar extract group.

Among the serum components, blood glucose increased as compared to the non-treated group as shown in Table 2, and the blood glucose level of the extract group was 2.2 times higher than that of the untreated group. The serum total cholesterol level increased in the order of the present invention group <untreated control group <control diet group <moromi group <extract group, and a significant difference was observed between the present invention group and the extract group. In particular, the serum total cholesterol level of this invention group tended to be lower than that of the untreated control group. The serum triglyceride concentration did not differ between the untreated control group and the control diet group, but the present invention group showed a lower tendency. There were no significant differences in serum free fatty acid and HDL cholesterol levels between any groups,
V minus HDL cholesterol from total cholesterol
LDL-LDL cholesterol is the same as total cholesterol in the order of the present invention group ≦ untreated control group <control diet group <moromi group <extract group, there is a significant difference between this invention product group and the extract group, It showed lower levels than the untreated control group.

As shown in Table 3, the total liver lipid significantly increased per unit weight and per mouse as compared to the untreated control group. There was a tendency to increase in the order of this invention product administration group <control diet group <moromi group <extract group.

Body fat tended to be almost the same as the change in body weight, and increased about 7 times in the control diet group compared to the untreated control group. On the other hand, in the present invention group, the increase in fat was able to be reduced to almost half.

The ratio of body fat to body weight was significantly increased in the control diet group, indicating that the proportion of fat in the body weight was increased. In the moromi group and the extract group, this ratio did not change, but this invention product group tended to lower these ratios.

The ratio of body fat to hepatic lipid increased in all cases as compared to the untreated control group, indicating that lipid deposition to the body was significant. This invention product group ≤ extract group <moromi group <control diet group shows a tendency to increase in the order, and there may be some difference between products with respect to fat distribution in the body.

Table 4 shows the amounts of cholesterol, triglycerides, and phospholipids in the liver and their ratios. Liver cholesterol level is GT
Were more expensive than the untreated control group. As for the hepatic cholesterol per animal, the extract group was significantly higher than the untreated control group.

Except for this invention product group, the liver triglyceride amount was all significantly increased as compared to the untreated control group. Among the GT administration groups, the number increased in the order of the invention product group <moromi group <control diet group <extract group. On the other hand, hepatic phospholipids per unit weight did not differ from the control diet group and the untreated control group in the present invention group,
The moromi group and the extract group showed a decreasing tendency. When this is expressed in hepatic phospholipids per animal, the former increases,
The latter resulted in no change.

Therefore, the proportion of triglycerides in the liver increases with the administration of GT, and phospholipids decrease, and cholesterol also tends to decrease. Administration of moromi has little effect on such changes, whereas administration of extract resulted in enhanced effects. In contrast, administration of the product of the present invention suppressed the effects of increasing triglycerides and decreasing phospholipids.

Claims (1)

(57) [Claims] 1. The mash of rice vinegar and the supernatant are mixed, and then about 3
A health drink that removes heavy solids that settle out for ~ 35 minutes, leaves light solids floating, and neutralizes acid.