JP2918147B2 - How to make healthy vinegar - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a healthy vinegar to be taken for promoting health or maintaining health, and more particularly to a healthy vinegar which contains a large amount of health promoting ingredients and is easy to drink or edible as a seasoning. And a method for producing the same.

[0002]

BACKGROUND ART It is well known that vinegar has the effect of keeping the body weakly alkaline, relieving fatigue and promoting health. Such vinegar is broadly classified into "brewed vinegar" and "synthetic vinegar" according to Japanese Norin Standards.

[0003] "Brewed vinegar" is classified into the following types according to the type of raw material and the amount of raw material used. "Grain vinegar" (rice vinegar, cereal vinegar) obtained from raw materials containing more than a predetermined amount of grain, and "fruit vinegar" (apple vinegar, grape vinegar, fruit) obtained using raw materials containing more than a predetermined amount of fruit and juice Vinegar), and “brewed vinegar” other than the above “grain vinegar” and “fruit vinegar”. These "brewed vinegars"
It has an acidity of 4.0 or more. "Synthetic vinegar"
It is made from glacial acetic acid or brewed vinegar with glacial acetic acid added.

[0004] Among the above, each of the production methods of "cereal vinegar", "fruit vinegar" and "brewed vinegar", which are classified in the middle from "brewed vinegar", are shown in FIG.
Shown in First, as shown in FIG. 1A, cereal vinegar is obtained by using a starch-rich rice, wheat, corn, or the like as a raw material, and converting the vinegar into saccharide by the action of a saccharifying enzyme in saccharification step 1.
Next, in the alcohol fermentation step 2, sugar is converted into alcohol by the action of yeast. The alcohol thus obtained is made into vinegar in the acetic acid fermentation step 3 by the action of acetic acid bacteria. In this acetic acid fermentation step 3, nitrogen-containing substances, carbohydrates, inorganic salts, and the like generated from the cereal in the previous step are the nutrient sources of the acetic acid bacteria.

[0005] As shown in Fig. 1 (b), fruit vinegar is obtained by subjecting fruit juice and fruits to sugars contained in the fruit juice in an alcohol fermentation step 2 to obtain an alcohol. Acetic acid fermentation step 3
a.

As shown in FIG. 1C, the brewed vinegar is obtained only from the acetic acid fermentation step 3a using brewed alcohol as a raw material and koji juice or sake lees as a nutrient source for acetic acid bacteria.
These grain vinegars, fruit vinegars, and brewed vinegars are added with an appropriate amount of a seasoning such as a saccharide or an umami component as needed.

Table 1 shows the content components of the above-mentioned commercial products of "brewed vinegar" (Comparative Examples 1 to 7). In addition, w / v% in Table 1 is an abbreviation of weight / volume%, and the same applies to each chart described later. In Table 1, brown rice vinegar (Comparative Example 4, Comparative Example 5 (black vinegar)) has a high content of free amino acids. In particular, the well-known black vinegar (Comparative Example 5) is manufactured by a manufacturing method capable of containing a large amount of free amino acids and the like.
No carbohydrate was added separately. Brown rice vinegar (Comparative Example 4) was manufactured with the same content component as black vinegar (Comparative Example 5). Black vinegar (Comparative Example 5) and brewed vinegar (Comparative Example 7) do not contain carbohydrates, but are added in other vinegars (Comparative Examples 1-4 and 6).

[0008]

[Table 1]

[0009] On the other hand, ginseng, which represents a plant belonging to the genus Panax of the genus Oryza, for example, is used for the purpose of health and tonic stomach, and is effective against frail constitution, physical fatigue, gastrointestinal weakness, anorexia, poor blood color, coldness and the like. Is known to have. Among the active ingredients contained in such plants of the genus Panax, the carbohydrate makes the flavor mild. Free amino acids supply essential amino acids. Saponin is known to have many effects such as an anti-fatigue effect, an anti-stress effect, a hyperlipidemia or diabetes improving effect, and the like.

[0010]

However, vinegar has a peculiar acidity and a nasty smell. Similarly, ginseng extract also has unique bitterness and aroma. Therefore, these were extremely difficult to drink as they were. Therefore, when drinking these, they have been diluted with hot water or the like, and sugar or honey has been added to make them easier to drink.

On the other hand, a ginseng extract obtained by extracting an active ingredient of ginseng with alcohol, water, or the like is already known. This ginseng extract may be added to vinegar and dissolved. However, the healthy vinegar produced in this way is difficult to drink due to the acidity of the vinegar itself. Moreover, it is considered that they have almost no ginseng-specific flavor.

The present invention has been made in view of the above-mentioned conventional problems, and is directed to a method for producing healthy vinegar which contains an active ingredient of a plant belonging to the genus Panax of the genus Ukogi and which is easy to drink. For the purpose of providing.

[0013]

Means for Solving the Problems and Actions The present inventors have conducted intensive studies in order to achieve the above object, and as a result, have found a method for producing healthy vinegar which is easy to drink and contains a suitable amount of a health promoting ingredient. The present invention has been completed. That is, the present invention provides a healthy vinegar obtained by acetic acid fermentation of an alcohol extract of a plant belonging to the genus Panax belonging to the genus Ukogi. Examples of plants of the genus Panax in the present invention include Panax ginseng (P
anax ginseng C.I. A. Meyer (scientific name; the same applies hereinafter)), 37 (Tanachi) ginseng (Panax
notoginseng (Burk.) H. Ch
en), American (Guangdong) ginseng (Panax quin)
quefolium Linne, and bamboo ginseng (Panax japonicum CA Meye)
r) and the like. Healthy vinegar obtained by using any of these contains a large amount of saponins, carbohydrates, and free amino acids in spite of no addition, compared to conventional "brewed vinegar" such as rice vinegar. I was able to confirm that
The Panax plants belonging to the genus Uxaceae applicable to the present invention are not limited to powders obtained by pulverization after drying, but may be those that have been dried in the sun, those that have been lightly blanched, or those that have only been washed with water. Is also good.

[0014] The present invention also provides an alcohol extraction step of extracting an active ingredient of a plant belonging to the genus Panax of the genus Uxaceae with alcohol, a filtration step of filtering and removing residues from the alcohol extract obtained in the alcohol extraction step, An acetic acid fermentation step of acetic acid fermentation of an alcohol extract from which residues have been removed by a filtration step. The alcohol used in the production method of the present invention may be any alcohol that can be taken, and non-toxic ethanol such as brewed ethanol obtained by alcohol fermentation is preferred. Therefore, in this method of producing healthy vinegar, first, in the alcohol extraction step, an active ingredient of a plant belonging to the genus Panax belonging to the genus Panaceae, for example, saccharide or saponin, is dissolved in a large amount in alcohol to obtain an alcohol extract. In a subsequent filtration step, residues are removed from the alcohol extract. Next, in the acetic acid fermentation step, an alcohol extract containing a large amount of carbohydrate, saponin and the like is subjected to acetic acid fermentation by the action of a microorganism such as acetic acid bacteria.
By such a microbial treatment, it is possible to obtain a healthy vinegar that is easy to take without compromising the efficacy of saponin.

Here, by adjusting the ethanol concentration of the aqueous ethanol solution used in the alcohol extraction step, the content of the active ingredient in the alcohol extract can be adjusted. That is, when an ethanol aqueous solution having an ethanol concentration of “5% by volume or more and 60% by volume or less” is used in the alcohol extraction step, an alcohol extract containing a large amount of saponin and carbohydrate is obtained, and the alcohol extraction is also performed in the subsequent acetic acid fermentation step. Healthy vinegar with an active ingredient content according to the product is obtained. More preferably, the use of an aqueous ethanol solution of “5% by volume or more and 30% by volume or less” is suitable for obtaining healthy vinegar having a high sugar content and a mellow taste, which is extremely easy to drink. Therefore, healthy vinegar with a better flavor and easy to drink can be obtained without impairing the health promotion effect by the above-mentioned alcohol extraction conditions. In addition, when the ethanol concentration of the aqueous ethanol solution for extraction is less than 5% by volume, the bactericidal action is reduced and rot during extraction is likely to occur. In addition, the amount of the alcohol extract becomes large, and the facility scale must be increased.
In addition, when obtaining "brewed vinegar", the alcohol concentration of the acetic acid fermentation raw material needs to be about 5 vol% or more.
In contrast, when the ethanol concentration exceeds 60% by volume, among the active ingredients in the alcohol extract obtained in the alcohol extraction step, not only carbohydrates but also saponin content is reduced, and the healthy vinegar obtained thereafter is reduced. The total saponin content in the mixture is undesirably too low.

[0016]

[Embodiment 1] A healthy vinegar according to an embodiment of the present invention will be described below with reference to the accompanying drawings. FIG. 1 is a block diagram showing an outline of a method for producing healthy vinegar according to one embodiment of the present invention. First, a plant of the genus Panax belonging to the genus Ukogi, for example, ginseng, is subjected to the alcohol extraction step 4. Here, as the alcohol for extraction, for example, a brewed ethanol aqueous solution having an ethanol concentration of 25 vol% is used. That is, 300 g of the dried powder of ginseng root was added to a 25 vol% brewed ethanol aqueous solution.
Immerse in 2 liters for 2 days, filter the primary residue and dehydrate further. The primary residue was newly added with 600 ml of a 25 vol% brewed ethanol aqueous solution and immersed for 2 days.
The next residue is filtered and further dehydrated. Secondary residue is newly added 2
600 ml of a 5 vol% brewed ethanol aqueous solution is added, immersed for 2 days, the tertiary residue is filtered, and further dewatered. A total of 2.3 liters of ginseng extract (alcohol extract) was obtained by combining the respective filtrates.

Ginseng extract 900 ml, koji juice 400 ml as a source of acetic acid bacteria, acidity about 4 w
/ V% seed vinegar (400 ml) and water (2.3 liters) to make a total volume of 4 liters, and perform acetic acid fermentation at 35 ° C. in the acetic acid fermentation step 3b. At the time of preparation in the acetic acid fermentation step 3b, the ethanol content is adjusted to about 5 vol%, and the acidity is adjusted to about 0.4 w / v%. After about 30 days, the acetic acid fermentation was completed, and an acetic acid fermentation completed solution having an acidity of about 4 w / v% was obtained. This was filtered and sterilized to obtain 3.9 liters of ginseng vinegar (healthy vinegar).

Embodiment 2 FIG. This is healthy vinegar produced in the same manner as in Example 1, but from a different production lot from Example 1.

Embodiment 3 FIG. Healthy vinegar was obtained in the same manner as in Examples 1 and 2, except that in the acetic acid fermentation step 3b, only sake lees was used as a nutrient source for acetic acid bacteria.

Embodiment 4 FIG. Example 1 using 300 g of dried powder of radish roots
The alcohol was extracted in the alcohol extraction step 4 according to the procedure described in No. 2 to obtain a 2.3 g of ginseng extract (alcohol extract). Regarding the acetic acid fermentation to be performed subsequently, the charged amount is about 1 in comparison with Examples 1 and 2 in consideration of the experimental economy.
/ 8 scale. 120 ml of Ginseng extract, 50 ml of koji juice, 25 ml of seed vinegar having an acidity of about 4 w / v%, and 305 ml of water are combined to make a total of 500 ml, and acetic acid fermentation is performed at 35 ° C. At the time of preparation in the acetic acid fermentation step 3b, the ethanol concentration was about 5 vol%, and the acidity was about 0.2 w / v%.
Has been. About 20 days later, the acetic acid fermentation was completed, and an acetic acid fermentation completed solution having an acidity of 3.9 w / v% was obtained. This was filtered and sterilized to obtain 480 ml of vinegar.

The healthy vinegar of Examples 1 to 4 obtained as described above will be described mainly with reference to Table 2 in comparison with Table 1.

[0022]

[Table 2]

Here, "saccharide" is determined by an absorbance method. "Free amino acid" is determined by a liquid chromatography method. "Total saponins"
Is determined by thin layer chromatography densitometry.

The ginseng vinegar (Examples 1 to 3) and the ginseng vinegar (Example 4) were prepared without the addition of seasonings.
Compared with commercially available black vinegar (Comparative Example 5) or brewed vinegar (Comparative Example 7), the content of carbohydrate is higher. Also, ginseng vinegar,
Free amino acid content is equal or higher than commercial vinegar (Comparative Examples 1-3, 6, 7) other than brown rice vinegar (Comparative Example 4) and black vinegar (Comparative Example 5). In addition, in ginseng vinegar and 37 ginseng vinegar, these components were transferred from ginseng or 37 ginseng itself by alcohol extraction. In contrast, commercially available grain vinegar (Comparative Example 1) and rice vinegar (Comparative Example 2)
4), brewed vinegar (Comparative Example 6) has a high sugar content, but this is due to the sugar in the seasoning added separately.

In addition, healthy vinegar according to the method of the present invention (Example 1)
４4) contains saponin which has effects such as health promotion, whereas commercially available “brewed vinegar” (Comparative Examples 1 to 7)
Does not contain saponins derived from these carrots.

Embodiments 5 to 14 Here, the difference in the content of the active ingredient extracted from ginseng due to the difference in the ethanol concentration of the alcohol for extraction will be described with reference to Table 3, FIG. 2 and FIG. An aqueous ethanol solution was used as the alcohol for extraction in the alcohol extraction step 4, and the ethanol concentration at this time was 10, 20, 30, 4
0, 50, 60, 70, 80, 90, 99.5 vol%
And An extraction operation was performed using each of these ethanol aqueous solutions (Examples 5 to 14), and the contents of dry solids, saccharides, total saponins, and free amino acids in the extract extracted for each ethanol concentration were examined.

[0027]

[Table 3]

In Table 3, "Content in extract"
Is the content of each component in the alcohol extract (w /
v%) and "content in 5 vol% diluent" means that each alcohol extract was diluted with water to adjust the ethanol concentration to 5 vol% before preparation in the acetic acid fermentation step. The content (w / v%) of the component is shown. That is, as the extraction is performed with an aqueous ethanol solution having a high ethanol concentration, the dilution ratio to be diluted to 5 vol% during the preparation in the acetic acid fermentation step increases. And "dry solids"
Is obtained by collecting a fixed volume sample in a weighed beaker, weighing it together with the beaker after a predetermined drying treatment, and obtaining the weighed value.

FIG. 2 is a graph showing changes in the dry solid content and the sugar content shown in Table 3, and FIG.
It is a graph which shows the change of the content of the total saponin and free amino acid shown in the inside. According to Table 3, FIG. 2 and FIG. 3, the content of the dry solid content, saccharide, and free amino acid in the extract showed higher values as the extraction was performed with a low-concentration aqueous ethanol solution (Table 3). See "Content in extract" section).

On the other hand, the total saponin content was highest when extracted with an aqueous ethanol solution having an ethanol concentration of 60 vol% (see the same column). However, ethanol concentration 60vo
Even when extracted with a 1% aqueous ethanol solution, it must be adjusted by diluting with water so that the ethanol concentration is about 5 vol% during the preparation of the acetic acid fermentation step. The saponin content will be reduced. Then, when extraction is performed with an ethanol aqueous solution having an ethanol concentration of 10 vol%, the dilution at the time of preparation is only required to be １ ／, and as a result, the content of the component transferred into the vinegar becomes high (see “3 vol. Content column)). In addition, the more the extract is extracted with an aqueous ethanol solution having a high ethanol concentration, the more the obtained extract tends to be difficult to ferment, even if the extract is diluted to an ethanol concentration of 5 vol% and charged in acetic acid fermentation. Considering the flavor (mellowness) and nutritional value (supplement of essential amino acids) of healthy vinegar,
Since the higher the content of saccharides and free amino acids is, the more effective it is, it can be seen that extraction with a low-concentration aqueous ethanol solution is sufficient.

On the other hand, only water (ethanol concentration = 0)
vol%). However, there was a problem that the liquid spoiled during extraction (dipping).
Also, the ethanol concentration is too low (for example, 5 vol%
), The amount of water used for dilution is unnecessary at the time of preparation in the acetic acid fermentation step, which is uneconomical. In other words, the use of a high-concentration aqueous ethanol solution reduces the amount of the extract, so that the production equipment and the storage equipment are small-scale, and can be diluted with a large amount of dilution water in the dilution step. Will be rich. Further, if it is used as it is as a raw material for acetic acid fermentation, it becomes difficult to produce brewed vinegar having an acidity of 4.0 or more. In addition, the higher the ethanol concentration, the stronger the bactericidal action and the extraction (immersion)
It also has the opposite effect of increasing the effect of preventing corruption on the way.
From these viewpoints, extraction using an aqueous ethanol solution of less than 5 vol% is considered to be impractical. When ginseng itself (only washed with water) is extracted with alcohol, the alcohol concentration in the alcohol extract is lower than that for extraction alcohol, but when fully dried ginseng or its powder is extracted with alcohol, the alcohol concentration is almost the same. It did not change.

From the above, the concentration of ethanol for extraction is preferably from 5 to 5 from the overall viewpoint such as the component content and the production cost.
60 vol% ". Furthermore, in order to obtain a healthy vinegar that is easy to drink containing sugars, saponins, and free amino acids in a well-balanced manner, the content is preferably "5 to 30 vol%".

Next, a sensory test was conducted using the healthy vinegar of Example 2 and the healthy vinegar (carrot vinegar) of Comparative Examples 8 and 9 described below. Comparative Example 8 3 g of dried powder of ginseng was brewed on the market (Comparative Example 7) 1
Extracted with 00 ml to obtain ginseng vinegar. Comparative Example 9 3 g of dried ginseng powder was extracted with 30 ml of water, and 0.9 g of a water-extracted extract obtained by concentrating and drying this was dissolved in 100 ml of brewed vinegar (Comparative Example 7) to obtain ginseng vinegar. These test samples (Comparative Example 8, Comparative Example 9,
Example 2) contains 3 g of a ginseng component in 100 ml, and the acidity of each is about 4 w / v.
Adjusted to%. The sensory test was carried out by having each of the above test samples be tasted by a total of ten persons, five persons each of male and female. The results of this sensory test are as shown in Table 4 below.

[0034]

[Table 4]

As is clear from Table 4, the ginseng vinegar of Comparative Example 8 was frequently evaluated as having a straight sour taste and almost no ginseng-specific flavor (aroma). The ginseng vinegar of Comparative Example 9 was round and easy to drink, but was mostly evaluated as having no ginseng-specific flavor.
In other words, although the sugar content is high, there is no characteristic of containing an active ingredient of ginseng. On the other hand, the healthy vinegar of Example 2 has roundness and is easy to drink, and
It was often evaluated that the ginseng-specific flavor was well utilized.

In each of the above embodiments, drinking of healthy vinegar has been mainly described.
It goes without saying that it can be used not only for drinking but also as vinegar for cooking.

[0037]

As described above, the healthy vinegar obtained by the method of the present invention is obtained by acetic acid fermentation of an alcoholic extract of a plant belonging to the genus Panax of the genus Ukugiaceae, so that the sugar vinegar and saponin are relatively high in vinegar. Contains. Therefore, it has a health-promoting effect and has good flavor and is easy to drink. Moreover, seasonings and the like are not added. Further, according to the method for producing healthy vinegar according to the present invention, production of healthy vinegar having the above-mentioned effects can be realized.

If an ethanol aqueous solution having an ethanol concentration of 5% by volume is used in the alcohol extraction step of this production method, healthy vinegar containing saponin and carbohydrate in a well-balanced manner can be obtained as brewed vinegar. Therefore, it is possible to provide healthy vinegar that is extremely easy to drink without impairing the health promotion effect. That is, it is possible to adjust the ethanol concentration in the alcohol extraction step, thereby making it possible to adjust the content of the active ingredient in the healthy vinegar.

[Brief description of the drawings]

FIG. 1 is a block diagram showing an outline of a method for producing healthy vinegar according to one embodiment of the present invention.

FIG. 2 is a graph showing changes in the dry solid content and saccharide content in the extract with respect to the ethanol concentration of the alcohol for extraction.

FIG. 3 is a graph showing a change in the content of total saponins and free amino acids in the extract with respect to the ethanol concentration of the alcohol for extraction.

FIG. 4 shows an outline of the production of vinegar, which is further classified from vinegar “brewed vinegar”, wherein (a) is a block diagram showing a method for producing “cereal vinegar” and (b) is a “fruit vinegar” Is a block diagram showing a manufacturing method of "brewed vinegar". FIG.

[Explanation of symbols]

 3b Acetic acid fermentation process 4 Alcohol extraction process

Continuation of front page (58) Field surveyed (Int.Cl. ⁶ , DB name) C12J 1/00-1/10

Claims (2)

(57) [Claims] 1. A alcohol extraction step that the active ingredient of Araliaceae Panax genus plant extract with alcohol, the Al
Residue from the alcohol extract obtained in the coal extraction process.
The filtration step of removing the residue by filtration and the filtration step
Method for producing a health vinegar, characterized in that it comprises a acetate fermentation step of the residue dislodged A alcohol extract is acetic fermentation. 2. Uko used in the alcohol extraction step.
Formic family Panax genus plants are dry powder and method for producing a health vinegar according to claim 1 alcohol, characterized in that the ethanol concentration of 5% by volume aqueous ethanol solution.