JP3354528B2 - Citric acid-containing beverage and method for producing the same - Google Patents
Citric acid-containing beverage and method for producing the sameInfo
- Publication number
- JP3354528B2 JP3354528B2 JP25125599A JP25125599A JP3354528B2 JP 3354528 B2 JP3354528 B2 JP 3354528B2 JP 25125599 A JP25125599 A JP 25125599A JP 25125599 A JP25125599 A JP 25125599A JP 3354528 B2 JP3354528 B2 JP 3354528B2
- Authority
- JP
- Japan
- Prior art keywords
- koji
- citric acid
- hours
- mold
- rice
- 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.)
- Expired - Lifetime
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Description
【０００１】[0001]
【発明の属する技術分野】本発明はクエン酸を含有する
飲料及びその製造方法に関する。The present invention relates to a beverage containing citric acid and a method for producing the same.
【０００２】[0002]
【従来の技術】クエン酸は、最近の健康雑誌等によれ
ば、疲労時に人体内で増大する乳酸の分解を促進して、
疲労の回復を促進する効果、脂肪の分解を促進して、人
体内での脂肪の蓄積を抑制する効果、或いは、人体の血
流を順調にして、活性化を促進する効果を有するとさ
れ、健康食品としても注目されている。また、クエン酸
は、通常の食酢中に含まれている酢酸と比較して、例え
ばpH４の同じ酸度を有する場合、味がまろやかで、刺激
味がなく、飲み易いという利点を有する。2. Description of the Related Art According to recent health magazines, citric acid promotes the decomposition of lactic acid, which increases in the human body during fatigue,
Has the effect of promoting recovery from fatigue, promoting the decomposition of fat, suppressing the accumulation of fat in the human body, or promoting the blood flow of the human body, and has the effect of promoting activation, Also attracting attention as a health food. In addition, citric acid has an advantage that it has a mild taste, has no irritating taste, and is easy to drink when it has the same acidity of, for example, pH 4, as compared with acetic acid contained in ordinary vinegar.
【０００３】クエン酸は、レモン、ダイダイ等の柑橘類
の果物に比較的多量に（６〜７％程度）含まれているた
め、従来は、クエン酸は上記したごとき果物から摂取さ
れている。[0003] Since citric acid is contained in a relatively large amount (about 6 to 7%) in citrus fruits such as lemon and daidai, citric acid has conventionally been ingested from the fruits as described above.
【０００４】一方、泡盛系の麹菌を使用した場合、発酵
生成物である麹中に多量のクエン酸が生成することは従
来から知られているが、かかる発酵により得られるクエ
ン酸を飲料成分として利用することは全く行われていな
い。[0004] On the other hand, it has been known that a large amount of citric acid is produced in a koji as a fermentation product when using an Awamori-type koji mold. However, citric acid obtained by such fermentation is used as a beverage component. No use has been made.
【０００５】本発明者は、クエン酸生成能の大きい麹菌
を使用して、発酵生成物中に多量のクエン酸を生成さ
せ、これを飲料として利用することに着目して、種々、
研究を行った結果、本発明を完成したものである。The present inventor has focused on producing a large amount of citric acid in a fermentation product by using a koji mold having a large citric acid-producing ability and utilizing it as a beverage.
As a result of research, the present invention has been completed.
【０００６】[0006]
【課題を解決するための手段】従って、本発明の第1の
要旨によれば、第１工程において、蒸煮した穀類又は製
麹可能な澱粉質原料にアスペルギルス属の麹菌であっ
て、クエン酸生成能の大きい麹菌を接種した後、該麹菌
の発育に適当な温度、通常、30〜40℃の温度で35時間以
上、60時間保持して、上記麹菌を培養してクエン酸を1.
5〜2.5％含有する麹を製造し、ついで、第２工程におい
て、かく得られた麹に、通常、その重量の1.2から1.5倍
の量の水を加え、その際、蒸煮した米、米以外の穀類、
芋類等の野菜又は果物等の添加物を更に加え、ついで、
得られた混合物を45〜60℃の温度で３時間以上、48時間
保持して、麹中のクエン酸を水中に溶出させると同時
に、該麹及び上記で加えた添加物中の水溶性の栄養成
分、機能成分を溶出させ、かつ、麹及び添加原料中の種
々の成分、即ち、デンプン、タンパク質、脂肪分を麹中
の酵素によって自己消化させることを特徴とする、クエ
ン酸含有飲料の製造方法が提供される。Therefore, according to a first aspect of the present invention, in the first step, aspergillus spp. After inoculating a koji mold having a large capacity, the koji mold is cultured at a temperature suitable for the growth of the koji mold, usually at a temperature of 30 to 40 ° C. for 35 hours or more, and for 60 hours .
To produce a koji containing 5 to 2.5%, then in a second step, the koji obtained thus, usually, while handling water 1.2 to 1.5 times the amount of its weight, whereby, steamed rice, rice Non-cereals,
Add additives such as vegetables or fruits such as potatoes, and then
The obtained mixture is kept at a temperature of 45 to 60 ° C. for 3 hours or more and 48 hours to elute citric acid in the koji into water, and at the same time, to dissolve the water-soluble nutrients in the koji and the additives added above. Success
A process for producing citric acid-containing beverages, characterized in that the components of the koji and the added ingredients, ie, starch, protein and fat, are autolyzed by enzymes in the koji. Is provided.
【０００７】本発明によれば、更に、上記した方法で製
造されるクエン酸含有飲料が提供される。According to the present invention, there is further provided a citric acid-containing beverage produced by the above method.
【０００８】従って、本発明の第２の要旨によれば、第
１工程において、蒸煮した穀類又は製麹可能な澱粉質原
料にアスペルギルス属の麹菌であって、クエン酸生成能
の大きい麹菌を接種した後、該麹菌の発育に適当な温
度、通常、30〜40℃の温度で35時間以上、60時間保持し
て、上記麹菌を培養してクエン酸を1.5〜2.5％含有する
麹を製造し、ついで、第２工程において、かく得られた
麹に、通常、その重量の1.2から1.5倍の量の水を加え、
その際、蒸煮した米、米以外の穀類、芋類等の野菜又は
果物等の添加物を更に加え、ついで、得られた混合物を
45〜60℃の温度で３時間以上、48時間保持して、麹中の
クエン酸を水中に溶出させると同時に、該麹及び上記で
加えた添加物中の水溶性の栄養成分、機能成分を溶出さ
せ、かつ、麹及び添加原料中の種々の成分、即ち、デン
プン、タンパク質、脂肪分を麹中の酵素によって自己消
化させることによって製造されたクエン酸含有飲料が提
供される。Therefore, according to a second aspect of the present invention, in the first step, a steamed grain or a koji-forming starchy raw material is inoculated with a koji mold of Aspergillus sp. After that, the koji mold is maintained at a temperature suitable for the growth of the koji mold, usually at a temperature of 30 to 40 ° C. for 35 hours or more and for 60 hours, and the koji mold is cultured to produce koji containing 1.5 to 2.5% of citric acid. and then in a second step, the koji obtained thus, typically pressurized to give a water 1.2 to 1.5 times the amount of its weight,
At that time, steamed rice, cereals other than rice, vegetables such as potatoes or
Add further additives such as fruits, then add the resulting mixture
Hold at a temperature of 45-60 ° C. for 3 hours or more and 48 hours to elute citric acid in koji into water ,
Dissolves water-soluble nutrients and functional ingredients in added additives
In addition, there is provided a citric acid-containing beverage produced by autolyzing various components in koji and added raw materials , that is, starch, protein, and fat with enzymes in the koji.
【０００９】上記本発明の方法の第１工程では、原料と
して蒸煮した穀類又は製麹可能な澱粉質原料を使用する
が、かかる穀類としては米、麦、粟、そば等が使用され
る；また、製麹可能な澱粉質原料としては、例えば、デ
ンプンを整形加工した人造米等を使用し得る。In the first step of the method of the present invention, steamed grains or koji-producing starchy raw materials are used as raw materials, such as rice, wheat, millet, buckwheat, etc .; As the starch raw material that can be koji-produced, for example, artificial rice obtained by shaping starch can be used.
【００１０】また、上記本発明の方法の第１工程で使用
される麹菌は、アスペルギルス属の麹菌であって、クエ
ン酸生成能の大きい麹菌であれば、いかなる種類のもの
でもよいが、通常、河内菌白麹（Aspergillus kawachi
i）、泡盛黒麹（Aspergillusawamori）が使用される。
これらの麹菌の種麹菌は市販されており、容易に入手し
得る。[0010] Further, the method according to the present invention is used in the first step of the method of the present invention.
The koji mold to be produced is a koji mold of the genus Aspergillus,
Any kind of Aspergillus oryzae capable of producing large amounts of acid
However, usually, Kawachi bacteria white koji (Aspergillus kawachi
i), Awamori black koji (Aspergillusawamori) Is used.
Seed molds of these koji molds are commercially available and can be easily obtained.
obtain.
【００１１】上記したごとき河内菌白麹や泡盛黒麹は、
クエン酸を多量に含有して酸性を有するため、酵母によ
るアルコール発酵を安全に行うために、焼酎、泡盛等の
酒類の製造において珍重されているものであるが、クエ
ン酸を含む飲料の製造に利用するということはこれまで
行われていなかったことである。[0011] As described above, Kawachi fungus white koji and Awamori black koji are
Because it contains a large amount of citric acid and has acidity, it is prized in the production of alcoholic beverages such as shochu and awamori in order to safely carry out alcohol fermentation by yeast. Utilization is something that has never been done before.
【００１２】本発明の方法の第１工程は、前記した通
り、蒸煮した穀類又は製麹可能な澱粉質原料に前記した
麹菌を接種した後、麹菌の培養が良好に行われるよう
に、前記した通り、通常、30〜40℃の温度で35〜60時間
行われる。かくして、クエン酸を多量に含有する麹が形
成されるが、この麹は、その重量に基づいて、通常、1.
5〜2.5％のクエン酸を含有している。In the first step of the method of the present invention, as described above, after inoculating the koji mold with steamed cereals or a starchy raw material capable of koji making, the koji mold is cultivated well. In general, the reaction is performed at a temperature of 30 to 40 ° C. for 35 to 60 hours. Thus, a koji containing a large amount of citric acid is formed, and this koji is usually 1.
Contains 5-2.5% citric acid.
【００１３】本発明の方法の第２工程では、第１工程で
得られた、クエン酸を多量に含有する麹に、その重量の
1.2〜1.5倍の量の水を加えた後、45〜60℃の温度で３〜
48時間保持して、麹中のクエン酸を水に溶出させる。第
２工程を上記温度で行う理由は、麹中のクエン酸を水に
溶出させる際に、酵母菌によるアルコール発酵を防止す
ると同時に、麹の保有する酵素、例えば、アミラーゼ、
プロテアーゼ、リパーゼ等により、麹中に含まれる種々
の成分、特に、澱粉質、タンパク質、脂肪を自己分解さ
せ、最終的に得られる飲料の甘みや旨味を更に増大させ
ることにある。かかる本発明の方法によれば、第１工程
で麹菌の作用により多量のクエン酸が生成し、更に、第
２工程では、上記した通り、麹の保有する酵素により、
麹中に含まれる成分、特に、澱粉質、タンパク質、脂肪
が自己分解される；従って、本発明の方法で最終的に得
られる飲料は、クエン酸を1.5〜2.5％含有しており、適
度な酸味と好ましい味を有する極めて飲み易い飲料であ
る。In the second step of the method of the present invention, the koji containing a large amount of citric acid obtained in the first step is
After adding 1.2-1.5 times the amount of water, at a temperature of 45-60 ° C,
Hold for 48 hours to elute the citric acid in the koji into water. The reason why the second step is carried out at the above temperature is that when citric acid in the koji is eluted in water, alcohol fermentation by yeast is prevented, and at the same time, enzymes possessed by the koji, such as amylase,
Various components contained in koji, particularly starches, proteins, and fats, are autolyzed by proteases, lipases, and the like to further increase the sweetness and umami of the beverage finally obtained. According to the method of the present invention, a large amount of citric acid is produced by the action of Aspergillus in the first step, and further, in the second step, as described above,
The components contained in the koji, particularly starches, proteins, and fats, are autolysed; therefore, the beverage finally obtained by the method of the present invention contains 1.5-2.5% of citric acid, An extremely easy-to-drink beverage with sourness and favorable taste.
【００１４】本発明の第１の発明に従ってクエン酸を含
有する飲料を製造するに当たっては、前記した通り、そ
の第２工程において、第１工程で得られた麹に水を加え
る際に、蒸煮した米、いも、そば、又は野菜又は果物類
を加えることにより、これらの原料中に含まれる成分を
麹中の成分と一緒に溶出させて、栄養性、機能性に富む
飲料を製造することが可能である。In producing a beverage containing citric acid according to the first invention of the present invention, as described above, in the second step, when water is added to the koji obtained in the first step, the koji is steamed. rice, potatoes, buckwheat, or by adding vegetables or fruits, the components contained in these raw materials eluted with components in koji, nutritional, rich in functionality can be produced beverage It is.
【００１５】上記した本発明の方法によれば、他の化学
的な方法で製造された有機酸、調味料又はその溶液を添
加することなしに、クエン酸含有飲料を製造し得る。According to the method of the present invention described above, a citric acid-containing beverage can be produced without adding an organic acid, a seasoning or a solution thereof produced by another chemical method.
【００１６】例えば、本発明の方法によれば、麹中のク
エン酸は、前記した条件下では殆ど水中に溶出させるこ
とができ、また、澱粉質及びタンパク質のブドウ糖及び
アミノ酸への分解は前記した第２工程の条件を適当に調
節することにより調節し得ることから、これらの条件を
適当に選択することにより、クエン酸に対するブドウ糖
の濃度を調節し、それによって、飲料の酸味と甘さのバ
ランスを自由に調節できる。For example, according to the method of the present invention, citric acid in koji can be almost eluted in water under the above-mentioned conditions, and the degradation of starch and proteins into glucose and amino acids is described above. Since the conditions of the second step can be adjusted by appropriately adjusting the conditions, the concentration of glucose to citric acid is adjusted by appropriately selecting these conditions, and thereby, the balance between the acidity and sweetness of the beverage. Can be adjusted freely.
【００１７】なお、本発明の方法でクエン酸を水に溶出
させた後、濾過して得られる残渣は残糖分（グルコース
とデンプン）を約30％含有しているので、焼酎製造原料
として好適なものである。例えば、いも焼酎を製造する
際に原料として使用されるサツマイモはそのデンプン含
有量が25〜30％である。従って、上記残渣は焼酎製造原
料としてなんら問題なく使用し得るばかりでなしに、こ
の残渣中ではデンプンはブドウ糖に分解されているの
で、アルコール発酵も順調に進行する。従って、本発明
の方法によるクエン酸含有飲料の製造方法は、廃棄物が
生じないという利点も有する。The residue obtained by eluting citric acid into water by the method of the present invention and then filtering contains a residual sugar content (glucose and starch) of about 30%, which is suitable as a raw material for producing shochu. Things. For example, sweet potato used as a raw material when producing potato shochu has a starch content of 25 to 30%. Therefore, not only can the residue be used as a raw material for producing shochu without any problem, but also in this residue, since starch is decomposed into glucose, alcohol fermentation proceeds smoothly. Therefore, the method for producing a citric acid-containing beverage according to the method of the present invention also has an advantage that no waste is generated.
【００１８】[0018]
【実施例】以下に示す実施例においては、本発明の方法
によるクエン酸含有飲料の製造を例示する。The following examples illustrate the production of a citric acid-containing beverage by the method of the present invention.
【００１９】実施例１ 粳米２kgを洗米し、水に浸漬した後（２〜10時間）、30
分間水切りし、ついで低圧（２kg/cm２程度）の蒸気で5
0〜60分間蒸した。その後、蒸米を清浄な空気で速やか
に40℃程度の温度まで冷却した。ついで、河内菌白麹の
種麹２gを蒸米上 に均一に散布し、接種した後、恒温製
麹装置内で温度を34〜38℃に保持しながら約40時間培養
して製麹した（以下においては、かく得られた麹を米河
内菌白麹と称する）。出来上がり麹の重量は約2.15kg
（水分約26％）であった。 Example 1 After washing 2 kg of non-glutinous rice and immersing it in water (2 to 10 hours),
And min drained, then 5 steam low pressure (2 kg / cm 2 approximately)
Steamed for 0-60 minutes. Thereafter, the steamed rice was quickly cooled to a temperature of about 40 ° C. with clean air. Then, 2 g of the seed koji of Kawachi fungus white koji was evenly sprayed on the steamed rice, inoculated, and cultured in a constant temperature koji making apparatus for about 40 hours while maintaining the temperature at 34 to 38 ° C. to make the koji (hereinafter referred to as koji). In the above, the koji thus obtained is referred to as Yonekochi white mold. The finished koji weighs about 2.15 kg
(About 26% moisture).
【００２０】上記で得られた米河内菌白麹に滅菌飲料水
2.4l加え、良く撹拌した後、45〜 60℃の温度に約30時
間保持して、米河内菌白麹内に生成したクエン酸を水中
に溶出させ、同時に、この麹の保有する酵素（アミラー
ゼ、プロテアーゼ、リパーゼ等）により、米河内菌白麹
の自己消化を生起させた。Sterile drinking water is added to the white koji mold of Y. Kawachi obtained above.
After adding 2.4 liters and stirring well, the mixture was kept at a temperature of 45-60 ° C. for about 30 hours to elute citric acid generated in the white koji of Y. Kawachi into water, and at the same time, the enzyme (amylase) possessed by the koji , Protease, lipase, etc.) to cause autolysis of Y. Kawachi white koji.
【００２１】約30時間自己消化を行わせた後、懸濁液を
圧搾して、液体部分と固体部分（滓部）とを分離した。
かくして、液体部分3430mlと固形部分（滓）195g（水分
44.8％）が得られた。After autolyzing for about 30 hours, the suspension was squeezed to separate a liquid portion and a solid portion (slag portion).
Thus, 3430 ml of liquid part and 195 g of solid part (slag) (moisture
44.8%).
【００２２】かく得られた液体部分は、ブドウ糖 30.65
％、クエン酸 1.98％、その他の有機酸（リンゴ酸、乳
酸、コハク酸等）0.57％を含有しており、そのpHは3.4
であった。この液体部分は、更に、アミノ酸として、10
0g当り、アスパラギン酸 67mg、グルタミン酸108mg、ロ
イシン 150mg、スレオニン 70mg、フェニルアラニン84m
g、リシン 93mgを含有していた。この液体部分は酸味、
甘さ、旨味の調和のとれたものであり、飲料として優れ
たものであった。[0022] The liquid portion thus obtained is composed of 30.65 glucose.
%, Citric acid 1.98%, other organic acids (malic acid, lactic acid, succinic acid, etc.) 0.57%, its pH is 3.4
Met. This liquid portion also contains 10 amino acids
Per 0g, aspartic acid 67mg, glutamic acid 108mg, leucine 150mg, threonine 70mg, phenylalanine 84m
g, lysine 93 mg. This liquid part is sour,
The sweetness and umami were harmonized, and the beverage was excellent.
【００２３】実施例２ 河内菌白麹を使用して実施例１の方法で製造した米麹1.
5kgと、種子島紫サツマイモ0.5kgを蒸したものとを混合
した後、ミンチですりつぶした。ついで、これに滅菌飲
料水2.4l加え、良く撹拌した後、45〜60℃の温度に約35
時間保持して、麹中に含まれるクエン酸を水に溶出させ
ると、同時に、種子島紫サツマイモの機能性成分、特
に、アントシアニンやポリフェノール等の抗酸化能成分
や栄養成分も溶出させ、更に、この麹の保有する酵素に
より米麹とサツマイモの成分を消化させて、デンプン質
からブドウ糖を生成させ、タンパク質からアミノ酸を生
成させた。かく得られた懸濁液は種子島紫サツマイモの
成分、特に、アントシアニンが溶出したことにより、赤
味を呈していた。その後、実施例１と同様に処理して、
液体部分3639mlと固体部分（滓）193g（水分44.8％）を
得た。 Example 2 Rice koji produced by the method of Example 1 using Kawachi white koji 1.
After mixing 5 kg and steamed 0.5 kg of Tanegashima purple sweet potato, it was ground with mince. Then, add 2.4 liters of sterilized drinking water, stir well, and bring to a temperature of 45-60 ° C about 35
Hold for a time, and elute the citric acid contained in the koji into water, at the same time elute the functional components of Tanegashima purple sweet potato, especially the antioxidant components and nutrients such as anthocyanins and polyphenols. The components of rice koji and sweet potato were digested by the enzyme possessed by the koji to produce glucose from starch and amino acids from protein. The suspension thus obtained exhibited a reddish color due to elution of components of Tanegashima purple sweet potato, particularly anthocyanin. After that, the same processing as in the first embodiment is performed.
3639 ml of a liquid portion and 193 g of a solid portion (slag) (44.8% moisture) were obtained.
【００２４】かく得られた液体部分は、ブドウ糖 24.66
％、クエン酸 1.52％、その他の有機酸（リンゴ酸、乳
酸、コハク酸等）約0.44％を含有しており、そのpHは3.
56であった。この液体部分は、更に、アミノ酸として、
100g当り、アスパラギン酸69mg、グルタミン酸102mg、
ロイシン 129mg、スレオニン 68mg、フェニルアラニン7
8mg、リシン 84mgを含有しており、また、紫サツマイモ
からは含有されているアントシアニンの90％が溶出した
にとより美麗な紫色を呈していた。この液体部分は酸
味、甘さ、旨味の調和のとれたものであり、飲料として
優れたものであった。The liquid portion thus obtained is composed of glucose 24.66
%, Citric acid 1.52%, and other organic acids (malic acid, lactic acid, succinic acid, etc.) about 0.44%, and the pH is 3.
56. This liquid portion is further
Per 100 g, aspartic acid 69 mg, glutamic acid 102 mg,
Leucine 129mg, Threonine 68mg, Phenylalanine 7
It contained 8 mg of lysine and 84 mg of lysine, and the purple sweet potato showed a more beautiful purple color as 90% of the contained anthocyanin was eluted. This liquid portion had a good balance of acidity, sweetness and umami, and was excellent as a beverage.
【００２５】実施例３ 河内菌白麹変種（Aspergillus kawachii sp)を使用した
こと以外、実施例１と同様の方法で製造した米麹1.05kg
と、そば粉0.35kgに飲料水0.5lを加えた後、加熱して十
分糊化（アルファー化）したものとを混合した後、混合
物を撹拌しながら45〜55℃で35時間保持した。かくし
て、米麹中のクエン酸を水中に溶出させると同時に、米
麹とそば粉の成分を麹中の酵素により自己消化し、か
つ、水中に溶出させた。以後、実施例１と同様に処理す
ることにより、液体部分2660mlと固体部分（滓）140g
（水分48.1％）を得た。 Example 3 1.05 kg of rice koji produced in the same manner as in Example 1 except that a variant of Aspergillus kawachii sp was used.
After adding 0.5 l of drinking water to 0.35 kg of buckwheat flour, and heating and sufficiently gelatinizing (pregelatinizing) the mixture, the mixture was stirred and kept at 45 to 55 ° C. for 35 hours. Thus, at the same time as the citric acid in the rice koji was eluted in water, the components of the rice koji and buckwheat flour were self-digested by the enzyme in the koji and eluted in water. Thereafter, by treating in the same manner as in Example 1, the liquid portion 2660 ml and the solid portion (slag) 140 g
(48.1% moisture).
【００２６】かく得られた液体部分は、ブドウ糖 29.6
％、クエン酸 1.48％、その他の有機酸（リンゴ酸、乳
酸、コハク酸等）約0.54％を含有しており、そのpHは3.
90であった。この液体部分は、更に、アミノ酸として、
100g当り、アスパラギン酸81mg、グルタミン酸 155mg、
ロイシン 149mg、スレオニン 76mg、フェニルアラニン
90mg、リシン109mgを含有しており、そばに由来すると
思われる微紅色を呈していた。この液体部分はまろやか
な酸味、甘さ、旨味を有しており、飲料として優れたも
のであった。この液体部分には使用したそばに含まれて
いるポリフェノールの90％が溶出していた。The liquid part thus obtained is composed of glucose 29.6
%, Citric acid 1.48%, and other organic acids (malic acid, lactic acid, succinic acid, etc.) about 0.54%, and the pH is 3.
It was 90. This liquid portion is further
Per 100 g, aspartic acid 81 mg, glutamic acid 155 mg,
Leucine 149mg, Threonine 76mg, Phenylalanine
It contained 90 mg and 109 mg of lysine, and had a faint red color that might be derived from buckwheat. This liquid portion had a mild acidity, sweetness and umami, and was excellent as a beverage. In this liquid portion, 90% of the polyphenol contained in the used buckwheat was eluted.
【００２７】本発明のクエン酸含有飲料には消化を補助
する効果も期待できる。このことを明らかにするため
に、上記実施例に記載の方法で得られた飲料の酵素力価
を、河内菌白麹の抽出液の酵素力価（標準酵素力価=10
0）と比較した結果を第１表に示した。なお、酵素力価
の測定は、国税庁所定分析法註解に従って行った。The citric acid-containing beverage of the present invention can also be expected to have an effect of assisting digestion. In order to clarify this, the enzyme titer of the beverage obtained by the method described in the above example was compared with the enzyme titer of the extract of Kawachi white koji (standard enzyme titer = 10).
Table 1 shows the results of comparison with (0). The measurement of the enzyme titer was performed in accordance with the analysis method specified by the NTA.
【００２８】本発明のクエン酸含有飲料は、酸性が強
く、いずれも、pH４以下である。かかる食品について食
品衛生法で規定される殺菌条件は65℃、30分とされてい
る。従って、前記実施例に記載の方法で得られた飲料を
かかる条件下で殺菌処理した。処理前及び処理後の飲料
の酵素力価を第２表に示す。The citric acid-containing beverages of the present invention are strongly acidic, and all have a pH of 4 or less. Sterilization conditions specified by the Food Sanitation Law for such foods are 65 ° C. and 30 minutes. Therefore, the beverage obtained by the method described in the above example was sterilized under such conditions. Table 2 shows the enzyme titers of the beverage before and after the treatment.
【００２９】 第１表 河内菌白麹 実施例１ 実施例２ 実施例３ 抽出液 の飲料 の飲料 の飲料 グルックアミラーゼ 100 82 55 87 酸性プロテアーゼ 100 85 46 86 中性プロテアーゼ 100 52 52 91 Table 1 Kawachi Fungus White Koji Example 1 Example 2 Example 3 Beverage Glucamylase 100 82 55 87 Acid Protease 100 85 46 86 Neutral Protease 100 52 52 91
【００３０】 第２表 実施例１の飲料 実施例２の飲料 実施例３の飲料 処理前 処理後 処理前 処理後 処理前 処理後 グルックアミラーゼ 82 80 55 54 87 81 酸性プロテアーゼ 85 35 46 23 86 82 中性プロテアーゼ 52 35 52 29 91 76 [0030]Table 2 Beverage of Example 1 Beverage of Example 2 Beverage of Example 3 Before processing After processing Before processing After processing Before processing Before processing Gluck amylase 82 80 55 54 87 81 Acid protease 85 35 46 23 86 82 Neutral protease 52 35 52 29 91 76
【００３１】第１表及び第２表に示す結果から、本発明
の飲料には、前記条件下での殺菌処理を行った後でも、
消化酵素が残存するものが多く、このことは、本発明の
飲料は消化を助けることにより健康の維持に大きく役立
ち得ることを示している。From the results shown in Tables 1 and 2, the beverage of the present invention was subjected to the sterilization treatment under the above-mentioned conditions.
In many cases, digestive enzymes remain, which indicates that the beverage of the present invention can greatly contribute to maintaining health by assisting digestion.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ //(Ｃ１２Ｎ 1/14 Ｃ１２Ｒ 1:66 Ｃ１２Ｒ 1:66） (56)参考文献 特開 平６−343435（ＪＰ，Ａ) 特開 平１−95752（ＪＰ，Ａ) 特開 平３−98564（ＪＰ，Ａ) 特開 昭60−58065（ＪＰ，Ａ) 特開 平６−339368（ＪＰ，Ａ) 特開 昭60−9478（ＪＰ，Ａ) 特開 昭62−93236（ＪＰ，Ａ) 特開 昭50−94168（ＪＰ，Ａ) 特開 昭60−227653（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 2/00 - 2/40 ──────────────────────────────────────────────────続 き Continuation of front page (51) Int.Cl. 7 Identification symbol FI // (C12N 1/14 C12R 1:66 C12R 1:66) (56) References JP-A-6-343435 (JP, A) JP-A-1-95752 (JP, A) JP-A-3-98564 (JP, A) JP-A-60-58065 (JP, A) JP-A-6-339368 (JP, A) JP-A-60-9478 (JP, A) JP-A-62-93236 (JP, A) JP-A-50-94168 (JP, A) JP-A-60-227653 (JP, A) (58) Fields investigated (Int. Cl. 7) , DB name) A23L 2/00-2/40
Claims (2)
麹可能な澱粉質原料にアスペルギルス属の麹菌であっ
て、クエン酸生成能の大きい麹菌を接種した後、該麹菌
の発育に適当な温度で35〜60時間、上記麹菌を培養して
クエン酸を1.5〜2.5％含有する麹を製造し、ついで、第
２工程において、かく得られた麹に水を加え、その際、
蒸煮した米、米以外の穀類、芋類等の野菜又は果物等の
添加物を更に加え、ついで、得られた混合物を45〜60℃
の温度で３時間〜48時間保持して、麹中のクエン酸を水
中に溶出させると同時に、該麹及び上記で加えた添加物
中の栄養成分、機能成分を溶出させ、かつ、麹及び添加
原料中の種々の成分を麹中の酵素によって自己消化させ
ることを特徴とする、1.5〜2.5％のクエン酸及び24.66
〜30.65％のブドウ糖を含有しかつ3.4〜3.9のpHを有す
るクエン酸含有飲料の製造方法。In a first step, after inoculating a steamed cereal or a koji-forming starchy raw material with a koji mold of the genus Aspergillus having a high citric acid-producing ability, a temperature suitable for the growth of the koji mold is obtained. in 35-60 hours, to produce a koji containing 1.5 to 2.5% citric acid by culturing the koji mold, then in a second step, while handling water koji obtained thus, at that time,
Steamed rice, cereals other than rice, vegetables and fruits such as potatoes, etc.
Additional additives were added, and the resulting mixture was then heated to 45-60 ° C.
At the same temperature for 3 to 48 hours to elute the citric acid in the koji into water, and at the same time, add the koji and the additives added above.
Elutes nutrients and functional ingredients in koji and adds koji and
1.5-2.5% citric acid and 24.66 , characterized in that various ingredients in the raw material are autolyzed by enzymes in the koji.
Contains ~ 30.65% glucose and has a pH of 3.4-3.9
A method for producing a citric acid-containing beverage.
麹可能な澱粉質原料にアスペルギルス属の麹菌であっ
て、クエン酸生成能の大きい麹菌を接種した後、該麹菌
の発育に適当な温度で35〜60時間、上記麹菌を培養して
クエン酸を1.5〜2.5％含有する麹を製造し、ついで、第
２工程において、かく得られた麹に水を加え、その際、
蒸煮した米、米以外の穀類、芋類等の野菜又は果物等の
添加物を更に加え、ついで、得られた混合物を45〜60℃
の温度で３時間〜48時間保持して、麹中のクエン酸を水
中に溶出させると同時に、該麹及び上記で加えた添加物
中の栄養成分、機能成分を溶出させ、かつ、麹及び添加
原料中の種々の成分を麹中の酵素によって自己消化させ
ることにより製造された、1.5〜2.5％のクエン酸及び2
4.66〜30.65％のブドウ糖を含有しかつ3.4〜3.9のpHを
有するクエン酸含有飲料。2. In a first step, after inoculating a koji mold of the genus Aspergillus and having a high citric acid-producing ability to a steamed cereal or a starchy raw material capable of koji making, a temperature suitable for the growth of the koji mold is obtained. in 35-60 hours, to produce a koji containing 1.5 to 2.5% citric acid by culturing the koji mold, then in a second step, while handling water koji obtained thus, at that time,
Steamed rice, cereals other than rice, vegetables and fruits such as potatoes, etc.
Additional additives were added, and the resulting mixture was then heated to 45-60 ° C.
At the same temperature for 3 to 48 hours to elute the citric acid in the koji into water, and at the same time, add the koji and the additives added above.
Elutes nutrients and functional ingredients in koji and adds koji and
1.5-2.5% citric acid and 2 produced by autodigestion of various ingredients in the raw material by enzymes in koji
Contains 4.66-30.65% glucose and has a pH of 3.4-3.9
Citric acid-containing beverages with.
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| JP4653655B2 (en) * | 2005-12-26 | 2011-03-16 | 株式会社アドバンス | Method for producing fermented food |
| JP2007274984A (en) * | 2006-04-07 | 2007-10-25 | Nanto Shuhan Kk | Unrefined sake vinegar of purple sweet potato, and method for producing the same |
| JP6593918B2 (en) * | 2015-05-26 | 2019-10-23 | 株式会社ファイン | Method for producing health food using pearl barley |
| JP6928934B2 (en) * | 2017-10-12 | 2021-09-01 | 鹿児島県 | Manufacturing method of processed potato food |
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