JP3441704B2 - Moromi vinegar, brown sugar fermented beverage and production method thereof - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a fermented beverage having a high potassium content, a fermentation product obtained by alcoholic fermentation of brown sugar and rice koji, a mineral content obtained from a distillation residue obtained by distilling alcohol, particularly, The present invention relates to a brown sugar fermented beverage having a high potassium content and a method for producing the same.

[0002]

2. Description of the Related Art Citric acid is a component required in the burning process of adipose tissue in the metabolism of the body, and has attracted attention as a supporting role for efficiently burning fat. In recent years, citric acid has been used as healthy vinegar. As for citric acid vinegar,
It is known that moromi vinegar was produced during the process of manufacturing Awamori, a specialty of Okinawa. Explaining the production method, rice is inoculated with Aspergillus niger and saccharified and citric acid fermented to make koji, and water and shochu yeast are added to the koji to carry out alcohol fermentation to make moromi, and the moromi Awamori moromi vinegar is obtained by filtering the distillation residue, which remains after the alcohol is distilled, by distilling the alcohol therein to obtain awamori.

Further, a method for producing a beverage from a shochu distilled residue remaining after producing shochu using potatoes or cereals as a raw material is known from Japanese Patent Laid-Open No. 11-137222. The publication discloses a method for producing a beverage by adding a sweetener to a shochu distillation residue and then grinding the mixture.

On the other hand, in the recent boom of health foods, it is said that it is necessary to ingest the mineral components in proper amounts.
Among them, potassium has an action of excreting sodium that has increased excessively in the body due to dietary habits of excessive intake of salt to the outside of the body, and has an important action of maintaining a balance between sodium and potassium. On the other hand, there is a disease called Bartter's syndrome in which the urinary flow of potassium in the blood is increased, but there is no underlying treatment, and it is said that potassium must be adequately reinforced.

The mineral components contained in vinegarabout
Has been added to Amami Oshima, which was originally made from brown sugar (sugar cane).
Millet vinegar that has existed since ancient timesTo be included inIs known
ing. For millet vinegar, only sugarcane juice is used as the raw material.
Since it is produced by acetic acid fermentation, it has a high mineral content, especially
High in potassium and calcium, other minerals
As a characteristic, it contains iron and magnesium.
It One of the causes of high blood pressure coupled with the recent health boom
While the harmful effects of excessive sodium intake are being recognized
So, as a food containing a lot of potassium, the effect of millet vinegar is the highest.
It is receiving much attention.

[0006] By the way, the residue obtained by distilling off the volatile component containing ethanol as the main component from moromi in the manufacturing process of brown sugar shochu is called brown sugar shochu distillation residue (also known as distiller lees and distillation waste liquid). This brown sugar shochu distillation residue contains organic matter and minerals in addition to insoluble solids,
It cannot be discarded for environmental protection, and effective utilization is desired.

[0007]

The awamori molomi vinegar obtained by further filtering the residue obtained by distilling off the volatile component containing ethanol as the main component from moromi in the above-mentioned awamori production process has the above fat burning effect. Although it has citrate vinegar,
In the moromi vinegar, the potassium content is 22 to 61 mg / 1.
It is about 00 ml, and the potassium content is several times less than that of millet vinegar.

On the other hand, the millet vinegar is acetic acid vinegar obtained by acetic acid fermentation, not citric acid vinegar. However,
Although millet vinegar contains about 168 mg / 100 ml of potassium, a higher potassium content is desired in order to target functional health foods having a high potassium content.

[0009] By the way, a conventional general shochu distillation residue,
For example, the insoluble solid content% of the shochu distillation residue of cereals and sweet potatoes is about 2.8% by weight for the rice shochu distillation residue, about 3.0% by weight for the barley shochu distillation residue, and about 3.5% for the potato shochu distillation residue. %, The insoluble solid content is about 1.2% by weight, and these distillation residues have problems of poor filterability, workability and yield, as compared with the distillation residue of brown sugar shochu.

Therefore, the present invention effectively utilizes the distillation residue produced during the production of brown sugar shochu, contains citric acid having a fat burning effect, and has a higher mineral content than conventional millet vinegar, particularly, It is an object of the present invention to obtain a novel moromi vinegar having a high potassium content, and further to provide a beverage having an excellent flavor and taste by using the moromi vinegar. Another object of the present invention is to provide a method for producing a novel moromi vinegar which has good filterability for filtering a distillation residue and therefore has good workability.

[0011]

In order to solve the above problems, the present inventors have conducted intensive studies and as a result, have completed the present invention in which moromi vinegar has a potassium content of 200 mg / 100 ml or more. Moromi vinegar of the present invention is brown sugar / rice koji = 2
Alcohol fermentation is carried out using a sugar raw material in a weight ratio of 1/1 to 1.1 / 1, the alcohol is distilled off by distilling the obtained moromi under normal pressure or reduced pressure, and the obtained distillation residue is It can be obtained by filtration.

The moromi vinegar thus obtained is suitable for drinking as it is, but its taste is adjusted by adding at least one selected from brown sugar, honey, shark, alcohol and seasonings. It is possible to obtain a drink rich in brown sugar flavor.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
A typical production method of ordinary brown sugar shochu is as follows, through a koji-making step, a first moromi production step (liquor mother production step), a second moromi production step, a distillation step, and an alcohol concentration of 30- This is a method of obtaining 40% brown sugar shochu.

1) Koji-making process In the koji-making process, milled rice or crushed rice of long grain rice such as Thai rice is washed and soaked in a conventional method, drained, and steamed in a steamer.
Inoculate seed koji (white koji mold) and keep it at an appropriate temperature to propagate the koji mold.

2) First moromi production step (liquor production step) The koji produced in the koji making step is placed in a primary fermenter (liquor tank), and the same amount of water as that of koji is added to add 25 to When fermented at a temperature of 30 ° C for about 5 days, the alcohol content is 10 to 15
A first-order moromi containing 100% is obtained.

3) Second moromi production step The first moromi was transferred to the second fermentor, and the hydrolyzed brown sugar solution was added to it (first stage addition) at a temperature of 25 to 30 ° C. for about 3 minutes. After fermenting for a day, it was further hydrolyzed and brown sugar solution was added (second stage addition) at a temperature of 25 to 30 ° C. for about 9 to 10
Fermented for a day to complete fermentation, alcohol content 14-17
Obtain% secondary moromi.

4) Distillation step The obtained secondary moromi is subjected to a simple distillation under normal pressure or reduced pressure according to a conventional method to obtain a distillate having an alcohol content of 42 to 44%. When this distillate is aged, it becomes brown sugar shochu.

5) Filtration step In the above distillation step, a residue consisting of a blackish brown liquid remains in the distillation pot. By filtering this distillation residue, the clear moromi vinegar of the present invention is obtained. As the filtering device, a known filtering device used in a sake manufacturing process or the like can be used, and for example, a squeezing filtering device can be used. A centrifuge or the like can be used instead of the filtration device.

Table 1 below shows the analysis results of the contents of organic acids and minerals in the moromi vinegar of the present invention obtained by this filtration step. For comparison, Awamori Moromi vinegar contains Awamori Centennial vinegar (trade name, manufactured by Ishikawa Sake Brewery Co., Ltd.), Kuro-Koji beer vinegar sugar-free (Product name, Helios Sake Brewing Co., Ltd.), Kuro-Koji Gyozu vinegar (Product name, manufactured by Helios Sake Brewery Co., Ltd.), Ryukyu-Doshi Acid (product name, manufactured by Ishikawa Sake Brewery Co., Ltd.), and Kakeroma vinegar (brand name, manufactured by Amami Nokyokyo Setouchi Branch), rice vinegar, fruit The results of component analysis of vinegar are also shown. The units in Table 1 are mg% (ie mg / 100 ml) for minerals and g / 100 ml for organic acids.

[0020]

[Table 1]

According to Table 1, the moromi vinegar of the present invention contains citric acid as a main organic acid component, and has an overwhelmingly high content of minerals as compared with other moromi vinegar which also contains citric acid. It can be seen, in particular, that it contains a high content of potassium. It is also found that the potassium content is higher than that of millet vinegar, which is known to have a high potassium content.

Since the moromi vinegar of the present invention contains a large amount of potassium as compared with sodium, it is an effective food for maintaining the sodium-potassium balance of the human body of the salt overdose. Further, the moromi vinegar of the present invention is a fermented food containing abundant mineral components that tend to be deficient in the human body, that is, mineral components useful for supplementing potassium, calcium, magnesium and iron. INDUSTRIAL APPLICABILITY The present invention does not add a mineral component as a chemical but brews it using only a natural raw material, so that the mineral component derived from a natural raw material is effectively used as a functional food without wasting it. There is. That is, the present invention effectively utilizes the shochu distillation residue containing a conventionally discarded mineral component, and provides a high-value-added moromi vinegar and beverage containing citric acid and a mineral component, especially a high potassium content. Is characterized by.

Since the brown sugar shochu distillation residue used as a raw material for the moromi vinegar of the present invention is a residue obtained by removing volatile components containing ethanol as a main component from the brown sugar shochu moromi, the nitrogen components, vitamins and minerals derived from the raw materials are effective. The ingredients are left as they are. However, the brown sugar shochu distillation residue contains 1.2% by weight of insoluble solid matter derived from the raw material, and this insoluble solid matter must be filtered.

In Table 2 below, brown sugar shochu distillation residue used in the present invention and rice shochu distillation residue, which is another shochu distillation residue,
The insoluble solid content% by weight of the barley shochu distillation residue and the sweet potato shochu distillation residue is shown.

[0025]

[Table 2]

As shown in Table 2, the distillation residue of cereals and sweet potatoes contains a larger amount of insoluble solids mainly composed of fiber than the distillation residue of brown sugar shochu. Therefore, when the distillation residue of cereals or sweet potato is filtered, the filterability is poor, so the workability of compression filtration is poor and the yield is also poor. On the other hand, the brown sugar shochu distillation residue used in the present invention has less insoluble solid content than other general shochu distillation residue (that is, shochu distillation residue derived from cereals and sweet potatoes), and its properties are closer to water. The filterability is extremely excellent.

6) Adjusting step Since a slight turbidity may remain in the filtrate and the separated liquid obtained in the filtration step, alcohol, brown sugar, and other components may be added to the filtrate as necessary for taste. It is desirable to further carry out microfiltration with a filter press or the like after the preparation.
Finally, it is sterilized and bottled and packed to obtain a beverage product.

The addition ratio of rice malt and brown sugar in the entire production process of the first moromi used in the production of the brown sugar fermented beverage of the present invention is as follows: brown sugar used in the production process of ordinary brown sugar shochu / rice malt = 2/1 A weight ratio of ~ 1.1 / 1 is used.

The brown sugar fermented beverage produced by the method for producing a brown sugar fermented beverage of the present invention includes citric acid, malic acid, succinic acid,
Calcium, magnesium, iron, which contains a large amount of organic acids such as lactic acid, acetic acid and pyroglutamic acid, and which is derived from brown sugar,
Contains a large amount of minerals such as potassium and sodium. Further analysis of this brown sugar fermented beverage, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystine, parin, methionine, isoleucine, leucine, tyrosine, phenylalanine,
It contains essential amino acids such as γ-aminobutyric acid, histidine, ornithine, lysine, tryptophan, and arginine, and other extremely various amino acids.

The brown sugar fermented beverage of the present invention has a rich flavor of brown sugar as a raw material and is a beverage with high palatability. In addition to the brown sugar fermented drink, Ashitaba, Amachazuru, Indian Jaboku, Turmeric, Cardamom, Banyan, Kidachi Aloe,
Kyouou, 杸 杞, Kusato Bella, Kumis Kuching, Alocasia, Artemisia, Ghetto, Coffee, Pepper, Ginger,
Add different tastes by adding stevia, sedum, etc., and then adding the components by extraction, or by adding an extraction liquid obtained by extracting the components from these with water or alcohol in advance, or by adding each component. It can exert its medicinal effect and unique effects on the human body.

[0031]

EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited to the following examples.

[Example 1] 1) Koji making process 1080 g of crushed white crushed long grain rice from Thailand was washed, soaked, drained, steamed in a steamer and sprinkled with water when the water content reached 30%. Further steamed to a water content of 36%. This steamed rice was cooled to 42 ° C, inoculated with 0.1% of Aspergillus oryzae, and kept at 37 ° C for 40 hours. If necessary, it was cut back to breed koji mold and koji was made. Moisture in koji is 30%
Became.

2) First moromi production process (liquor production process) The koji obtained was put in a first fermentation tank (liquor mother tank), and 1,300 liters of water was added to make a total liquid volume of 2,300 liters. Fermentation was carried out for a day to produce the first moromi.

3) Second moromi production step Next, a sugar solution prepared by dissolving 2,300 liters of the first moromi and 990 kg of brown sugar in water was added to the second fermentation tank to make the total liquid volume 6,200 liters. Fermented for 3 days. Further, 1,260 kg of brown sugar is dissolved in water to prepare the moromi 6,200
Total volume of 11,000 liters including liter
Fermentation was completed for 10 days. Alcohol 15
% Secondary moromi was obtained.

4) Distillation step The obtained secondary moromi was subjected to vacuum single distillation at a gauge pressure of -65 to -70 cmHg to distill 3,800 liters of 42% alcohol (pure alcohol content of about 1,600 liters). ) Got. When this distillate is aged in an aging tank, brown sugar shochu is obtained. The residue in the still was about 7,000 liters, including insoluble solids.

5) Filtration Step 7,000 liters of the residue in the distillation pot in the above-mentioned distillation step was filtered by a compression filtration device to obtain about 6,000 liters of filtered clarified liquid. The filtration was done smoothly. A small amount of brown sugar and alcohol was added to the filtrate to adjust the taste, and the mixture was further microfiltered and sterilized by heating to obtain a brown sugar fermented beverage.

The results of chemical analysis of the filtrate obtained by filtering the distillation residue in the filtration step are shown in Tables 3 to 5 below. Table 3 shows the results of analyzing the mineral content in the filtrate by the atomic absorption method,
The measurement result of the mineral content in raw material brown sugar is shown. Table 4
Shows the result of analyzing the organic acid in the filtrate. Table 5 shows the results of analyzing the amino acids in the filtrate.

[0038]

[Table 3]

[0039]

[Table 4]

[0040]

[Table 5]

The resulting brown sugar fermented beverage was subjected to a panel test for sensory inspection of aroma, mellowness and umami. The sensory test results are shown in Tables 6 to 8 below. As a comparative example, steamed rice by Koji mold, single-distillation of moromi obtained by fermentation, distilled off shochu (awamori), filtered the distillation residue liquid and obtained the result of sensory test in the same manner. The results are shown in Tables 6 to 8 below.

[0042]

[Table 6]

[0043]

[Table 7]

[0044]

[Table 8]

It can be seen from Tables 6 to 8 that the brown sugar fermented beverage of the present invention has a brown sugar flavor and a refreshing aroma and a mellow and savory flavor.

The moromi vinegar and the brown sugar fermented beverage of the present invention are mainly composed of citric acid, which has been attracting attention as a supporting role for efficiently burning fat, and 200 mg / potassium of potassium which has an important function of keeping the balance of sodium and potassium.
It is useful as a functional food containing 100 ml or more.

Since the method for producing moromi vinegar of the present invention uses the brown sugar shochu distilled lees, the insoluble solid content is much less than that of the shochu distilled lees using potatoes and grains, the filtration is easy, and the yield is high. , High work efficiency and high productivity.

According to the brown sugar fermented beverage of the present invention, it has a brown sugar flavor, a refreshing aroma and a mellow and savory flavor.

According to the method for producing a brown sugar fermented beverage of the present invention, since the distillation residue can be effectively used to produce a product with an increased added value, it is difficult to obtain a large amount of distillation residue in the production of brown sugar shochu. There is no need for disposal.

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Claims (7)

(57) [Claims] 1. Alcohol is produced by alcoholic fermentation using a sugar raw material having a weight ratio of brown sugar / rice koji = 2/1 to 1.1 / 1, and the obtained moromi is distilled under atmospheric pressure or reduced pressure. Is removed, and the obtained distillation residue is filtered to obtain moromi vinegar, which is a method for producing moromi vinegar . 2. A method for producing moromi vinegar of the rice koji is rice koji of Aspergillus oryzae having the citric acid fermentation ability claim 1. Wherein the rice koji is rice koji white koji mold according to claim 1
A method for producing the described moromi vinegar . 4. The model according to any one of claims 1 to 3.
Moromi vinegar obtained by the method for producing Lomi vinegar . 5. A brown sugar fermented beverage containing the moromi vinegar according to claim 4 as a main component. 6. The molomi vinegar according to claim 4 , wherein brown sugar, honey,
A brown sugar fermented beverage to which one or more kinds selected from a shark, alcohol, and a seasoning are added. 7. A claim 5 or according 6 sugar fermented beverage,
Ashitaba, armchair, Indian jaboku, turmeric, cardamom, banyan tree, almonds, rhododendron, linden, kusatobera, kumisumkutin, alocasia, mugwort,
A brown sugar fermented beverage containing a component extracted from one or more selected from the group consisting of ghetto, coffee, pepper, ginger, stevia and sedum.