JP3579269B2 - Black vinegar dried food - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention is a powdered granule containing a non-volatile component which is said to exhibit a bioregulatory function of black vinegar, and has less sourness, bitterness and fermentation odor peculiar to black vinegar, and thus is powdery, granular or granular. It can be used as a health food, seasoning and food raw material.
[0002]
[Prior art]
Black vinegar has been made in a traditional brewing method of saccharification, alcohol fermentation, and acetic acid fermentation in a brewing jar of rice, rice koji and water mainly in the Fukuyama region of Kagoshima prefecture for about 200 years, Rice vinegar made with natural jars classified as special vinegar.
[0003]
As a raw material, rice, rice koji and water are basically used, but wheat, soybean, yeast, and / or vinegar may be added.
[0004]
Ingredients include water, organic acids such as acetic acid, proteins, carbohydrates, fats, minerals such as potassium and calcium, and vitamins such as vitamins B1 and B2.
[0005]
In recent years, natural foods have been reviewed with the rise of health consciousness, and black vinegar, which is a natural pot vinegar, is attracting attention as one of the ingredients. Research on the bioregulatory function of black vinegar has been started at university research institutions.
[0006]
Since ancient times, vinegar has been used as a seasoning in people's dietary life, and is said to be a food that improves physical condition through experience. As the effects of vinegar, appetite enhancement, bactericidal and bacteriostatic effects are known.
[0007]
By the way, it has been confirmed that black vinegar has many bioregulatory functions such as improvement of lipid metabolism, improvement of erythrocyte deformability, antiallergic action, blood pressure regulation and blood glucose regulation, in addition to the above-mentioned effects of vinegar ( Onan et al., Basic and Clinical, 17 (5), p53 (1985); Onan et al., Basic and Clinical, 17 (8), p79 (1983); Onan et al., Basic and Clinical, 19 (10), p237. (1983); Tanizawa et al., Journal of Japan Society of Nutrition and Food Science, 36 (4), p283 (1983); Fujino et al., Health Science, 10, p85 (1988); Arimura, Starch and Food, 23, p1 (1998) ). These bioregulatory functions are believed to be based on non-volatile components such as proteins, carbohydrates, organic acids and other trace components dissolved in black vinegar.
[0008]
[Problems to be solved by the invention]
Since black vinegar has peculiar sourness, bitterness, and fermented smell, it is difficult to make it into a beverage as it is, and it is usually used only as a seasoning.
[0009]
Further, when black vinegar is added to milk products such as milk, soy milk, ice cream and the like, a coagulation phenomenon of protein is caused, so that black vinegar and dairy products cannot be used together. Furthermore, since it does not become a beverage as it is, it has been difficult to use it together with a component insoluble in black vinegar or a component unstable to acid or water.
[0010]
The method described in JP-B-62-36668 is known as a method for pulverizing an acetic acid-containing seasoning liquid, which is a method for producing a powdered seasoning containing acetic acid at a high concentration. Is different.
[0011]
[Means for Solving the Problems]
Based on these findings, the present inventors have conducted intensive studies on a novel black vinegar food containing a non-volatile component of black vinegar exhibiting a bioregulatory function, and found that black vinegar contains branched dextrin, soluble starch, maltodextrin, and erythro. After adding and dissolving one or more dextrins selected from dextrin and amylodextrin, the powdery black vinegar dried food obtained by removing volatile components by a drying treatment is a sour peculiar to black vinegar It can be eaten as it is, with little bitterness, bitterness and brewing smell.It does not coagulate when added to dairy products, and can be used in combination with black vinegar-insoluble components or acid- or water-unstable components. Knowing that it is possible, the present invention has been completed.
[0012]
The black vinegar dried food of the present invention can be produced by adding dextrins to black vinegar and sufficiently dissolving them, and then subjecting the dextrins to a powdering step by a drying treatment.
[0013]
In the method for producing black vinegar dried food of the present invention, the mixing ratio of dextrins to black vinegar is 1 to 50% (W / V), preferably 2 to 20% (W / V). If the content is less than 1%, the product adheres to the inner wall of the dryer, and becomes a candy-like state and cannot be granulated. If it is 50% or more, acetic acid remains, and sourness, bitterness, and fermentation odor cannot be sufficiently removed.
[0014]
The black vinegar dried food of the present invention contains a non-volatile component of black vinegar and dextrins as essential components, and appropriately contains pH adjusters such as sodium citrate, sodium acetate, and sodium hydroxide, stevia, licorice extract, and arhat fruit. Sweeteners such as extracts and erythritol and coloring agents such as caramel can also be added.
[0015]
Usually, black vinegar having an acidity of 4.0 to 6.5% and a protein content of 0.7 to 1.8% is used.
[0016]
In addition to the method of directly adding dextrins to black vinegar, a method of concentrating black vinegar to a degree that can be fluidized, then adding the dextrins, and pulverizing the particles by a spray drying method can also be used. In addition, in the process of producing black vinegar, the one subjected to colloidal treatment with the fermentation lees omitted without squeezing filtration can be used.
[0017]
As the drying treatment, a spray drying method performed at an intake temperature of 160 to 180 ° C and an exhaust temperature of 80 to 110 ° C is preferable.
[0018]
The black vinegar dried food of the present invention can be used as an additive to powdered soups, sprinkles, granular seasonings, tablets and granular health foods, and breads, noodles, yogurt, ice cream, jelly, jelly beans, tofu, and the like. .
[0019]
DETAILED DESCRIPTION OF THE INVENTION
[0020]
【Example】
(Example 1)
18 l of black vinegar having an acidity of 4.3% and a protein content of 0.89% (manufactured by Sakamoto Brewery Co., Ltd .; the same applies hereinafter) was weighed into a 30 l stainless steel vat, and 1170 g of branched dextrin (combination ratio: 6.5% (W / V)) )) Was added and dissolved sufficiently at room temperature with stirring.
[0021]
This black vinegar solution was granulated under the conditions of an intake temperature of 160 ° C. and an exhaust temperature of 82 ° C. by using a spray dryer to obtain 1780 g of black vinegar dried food.
[0022]
This dried black vinegar food had a protein content of 8.1%, a water content of 4.8%, and a pH of 4.15 (2% aqueous solution; the same applies hereinafter).
[0023]
Even when 3.3 g of the obtained black vinegar dried food was added to 180 ml of milk, the milk did not coagulate and had no odor of acetic acid.
[0024]
(Example 2)
25.7 l of black vinegar having an acidity of 5.2% and a protein content of 1.07% was weighed into a 50 l stainless steel vat, 2570 g of soluble starch (combination ratio: 10% (W / V)) was added, and the mixture was heated at 85 ° C for 30 minutes. Using a spray drier, the black vinegar solution obtained by sufficiently stirring was granulated at an intake temperature of 176 ° C. and an exhaust temperature of 102 ° C., thereby obtaining 3,370 g of black vinegar dried food.
[0025]
This dried black vinegar food had a protein content of 7.4%, a water content of 2.7%, and a pH of 4.05.
[0026]
(Example 3)
18 liters of black vinegar containing fermented lees having an acidity of 4.5% and a protein content of 1.09% was subjected to atomization treatment with a mass colloider to obtain 17.3 liters of black vinegar.
[0027]
This black vinegar is placed in a 30-liter stainless steel vat, 435 g of maltodextrin ((mixing ratio: 2.5% (W / V)) and 12 g of caramel (S-W) are added, and the black vinegar solution obtained by sufficiently stirring is added. Was operated in the same manner as in Example 2 to obtain 1020 g of black vinegar dried food.
[0028]
(Example 4)
18 l of black vinegar having an acidity of 5.2% and a protein content of 1.07% was weighed into a 30 l stainless steel vat, and 2760 g of amylodextrin (mixing ratio: 15.3% (W / V)) and 90 g of sodium hydroxide were added. The black vinegar solution obtained by sufficiently stirring and dissolving at room temperature was operated in the same manner as in Example 1 to obtain 2660 g of black vinegar dried food.
[0029]
This black vinegar dried food had a water content of 4.8% and a pH of 4.8.
[0030]
(Example 5)
5 g of vitamin mix, 6 g of chitosan, 25 g of reduced maltose syrup, 4 g of crystalline cellulose, 5 g of citric acid and 1 g of stevia were added to 500 g of the black vinegar dried food of Example 2, and after mixing for 10 minutes with a Shinagawa stirring mixer, 80% An aqueous ethanol solution (300 g) was added, and the mixture was granulated and dried at 55 ° C.
[0031]
After the dried granulated product is sized with a 12-mesh sieve, 3 g of sucrose fatty acid ester is added, and the mixture is molded to a weight of 250 mg and a thickness of 4.3 mm by a rotary tableting machine (RT12 type) and contains 125 g of black vinegar dried food. 3300 tablets were obtained.
[0032]
The tablets were less sour and odor and could be eaten delicious.

Claims (2)

Acidity 4 containing non-volatile components. 0-6. Branched dextrin 1-50% relative to 5% vinegar (W / V), soluble starch, maltodextrin, One is selected from erythro dextrin or amylodextrin or A black vinegar dried food produced by adding two or more dextrins and then removing volatile components by a drying treatment . Acidity 4 containing non-volatile components. 0-6. Branched dextrin 1-50% relative to 5% vinegar (W / V), soluble starch, maltodextrin, One is selected from erythro dextrin or amylodextrin or A method for producing black vinegar dried food, comprising removing volatile components by a drying treatment after adding two or more dextrins .