JP3642467B2 - Fruit vinegar, fruit vinegar beverage, and method for producing fruit vinegar - Google Patents

Description

【００２３】
（実施例２に関する官能検査）
実施例２で得られた果実酢飲料（配合Ａ，Ｂ）を対象として、５０人に対して官能検査を行った。
また、比較例２として、実施例１のりんご酢に代えて比較例１のりんご酢を上記Ａ，Ｂと同じ割合で配合して果実酢飲料を調製し、同様に５０人に対して官能検査を行った。
なお、いずれの官能検査は３点識別方式で行った。結果を下記に示す。
【００２４】
（配合Ａについての結果）
実施例２の飲料の酢酸臭が弱いと回答した人数・・４２人
比較例２の飲料の酢酸臭が弱いと回答した人数・・ ８人
【００２５】
（配合Ｂについての結果）
実施例２の飲料の酢酸臭が弱いと回答した人数・・４９人
比較例２の飲料の酢酸臭が弱いと回答した人数・・ １人
【００２６】
この結果、危険率０．１％以下で、実施例のりんご酢の酢酸臭が弱いことを確認できた。
【図面の簡単な説明】
【図１】 本発明の好適な実施例を示した工程図である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a fruit vinegar made from fruits such as apples, ume and lemon, a method for producing the same, and a fruit vinegar drink containing the fruit vinegar.
[0002]
[Prior art and problems to be solved by the invention]
In recent years, fruit vinegars such as apple vinegar, ume vinegar, and lemon vinegar have been attracting attention as health foods or diet foods, exceeding the limits of seasonings that promote appetite. For example, fruit vinegar has increased metabolism, prevention of stiff shoulders and back pain, improvement of allergic constitution, improvement of menstrual pain and irregularities, activation of hormone secretion, prevention of arteriosclerosis and heart disease, strengthening of the liver, etc. Various health effects have been reported.
[0003]
By the way, conventionally this kind of fruit vinegar adds a culture yeast to raw material fruit juice, and is fully fermented with alcohol at 10-30 degreeC over 10-15 days. Then, seed vinegar is added to the product that has been subjected to alcohol fermentation and further fermented with acetic acid, and matured at room temperature for about one month, or alcohol is added to the raw fruit juice, and seed vinegar is added to this and fermented with acetic acid. In general, it was produced by aging at room temperature for about one month.
[0004]
However, the fruit vinegar obtained by these manufacturing methods generally has a very strong acetic acid odor, and it is not only disliked to eat the fruit vinegar itself, but even when added to other beverages. As a luxury product, there was a problem that the acetic acid odor was too strong. On the other hand, there was no report that such acetic acid odor was particularly effective for health.
[0005]
Accordingly, an object of the present invention is to provide a fruit vinegar, a fruit vinegar drink with a mild flavor, particularly an acetic acid odor, and a method for producing them efficiently.
[0006]
[Means for Solving the Problems]
In order to solve this problem, the present invention forcibly stops alcohol fermentation in the middle of fermentation in the step of subjecting raw material juice to alcohol fermentation. More specifically, in the process of adding yeast to the fruit juice and subjecting it to alcoholic fermentation, seed vinegar is added in the middle of the alcohol fermentation to stop the fermentation, thus forcing the fermentation in the middle. Alcohol and an organic acid are added to the liquid obtained by stopping, and this is further fermented with acetic acid and aged to obtain fruit vinegar. In addition, to the obtained fruit vinegar, one or more kinds selected from the group consisting of honey, sugars, sweeteners and fragrances are added and diluted with water to obtain a fruit vinegar drink.
[0008]
The fruit vinegar and fruit vinegar drinks obtained as described above have a unique flavor, especially an acetic acid odor, and are easy to mouth themselves. Even when this fruit vinegar is blended with other beverages, the conventional production method As compared with the case where the fruit vinegar obtained in the above is blended, the acetic acid odor is weak and the taste beverage can be made mild.
Moreover, since the fruit vinegar and fruit vinegar drink obtained by this invention can contain organic acids other than an acetic acid, a citric acid cycle (TCA cycle) is activated more than the conventional fruit vinegar, and the outstanding health effect is exhibited. be able to.
Citric acid cycle refers to a series of metabolisms in which citric acid combines with acidic substances in the body (substances that feel fatigue when accumulated), causing various chemical changes, and breaking down acidic substances into carbon dioxide and water. The amount of acidic substances gradually decreases, the body becomes alkaline, and fatigue recovery can be achieved.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Next, a preferred embodiment of the present invention will be described.
[0010]
The raw fruit juice is preferably adjusted to a sugar concentration of about 10 to 30 degrees.
As juices, apple juice, peach, orange, yuzu, pineapple, melon, lemon, none, grapefruit, cherry, daidai, ume, sudachi, grape, etc. be able to.
[0011]
First, about 1 to 20% of cultured yeast is added to the raw fruit juice, and alcohol fermentation is performed at a temperature of about 10 to 35 ° C.
In the middle of this alcoholic fermentation (before fermentation is complete), seed vinegar is added at a stage where the alcohol concentration is about 0.5 to 5.0%, and the alcoholic fermentation is forcibly stopped. At this time, the acetic acid concentration is preferably about 1 to 5%, and the sugar concentration is preferably about 6 to 25 degrees. The period of alcohol fermentation is usually 2 days to 10 days.
[0012]
Next, an alcohol, an organic acid, and diluted water are added to the reaction solution obtained by controlling the alcohol fermentation as described above. Preferably, the acetic acid concentration is about 1 to 1.8%, the alcohol concentration is about 1 to 3%, and the fruit juice. The content is adjusted to about 100 to 1000 g / L and the organic acid concentration is adjusted to about 1 to 5%.
Examples of the organic acid to be added include citric acid, succinic acid, malic acid, fumaric acid, gluconic acid, and lactic acid.
[0013]
Then, acetic acid fermentation is performed.
Conditions for acetic acid fermentation can be set as appropriate. For example, in the case of deep (full surface) fermentation, the fermentation temperature is preferably 20 to 30 ° C. and the fermentation period may be set to 5 to 10 days. In the case of stationary fermentation, the fermentation temperature is preferably set to 25 to 35 ° C. and the fermentation period of 20 days to 60 days.
The total acidity after the acetic acid fermentation is preferably about 2 to 7%.
[0014]
After fermenting with acetic acid, ripen at room temperature for about one month to obtain fruit vinegar. Then, you may give the process of filtration and sterilization as needed.
[0015]
Although the fruit vinegar thus obtained can be used alone as a food or beverage additive such as a beverage or a seasoning, it can also be provided as a fruit vinegar drink mainly composed of fruit vinegar.
For example, 1 to 20% fruit vinegar, 1 to 25% sugar, 0.001 to 0.1% sweetener, and other appropriate amounts of fruit juice and fragrance are added to water to adjust to a preferred concentration as a beverage. Can be provided.
[0016]
(Example)
10% of cultured yeast was added to apple juice adjusted to a sugar concentration of 17 degrees, and alcohol fermentation was performed at a temperature of 20 ° C. During the alcohol fermentation, seed vinegar was added to control the alcohol fermentation when the alcohol concentration reached about 1%. The acetic acid concentration at this time was 2.5%, and the sugar concentration was 10 degrees. The duration of alcohol fermentation was 6 days.
Next, alcohol, an organic acid and diluted water were added to adjust the acetic acid concentration to 1.5%, the alcohol concentration to 2.5%, the fruit juice content to 500 g / L, and the organic acid concentration to 2%.
Next, this was fermented in the deep part (entire surface) for 7 days at a fermentation temperature of 25 ° C. (total acidity reached 5%), and then aged at room temperature for 1 month to obtain fruit vinegar.
[0017]
(Comparative example)
10% of cultured yeast was added to apple juice adjusted to a sugar concentration of 17 degrees, and alcohol fermentation was performed at a temperature of 20 ° C. When the alcohol concentration reached 6%, seed vinegar was added to terminate the alcohol fermentation. The alcohol fermentation period was 13 days.
Next, alcohol and dilution water were added to adjust the acetic acid concentration to 1.3%, the alcohol concentration to 6%, and the fruit juice content to 400 g / L.
This was fermented at a fermentation temperature of 30 ° C. and a fermentation period of 7 days deep (entire), and then aged at room temperature for 1 month to obtain fruit vinegar.
[0018]
(Comparison between Example 1 and Comparative Example 1)
A sensory test was performed on 50 apple cider vinegars obtained in Example 1 and Comparative Example 1, and the following results were obtained. The sensory test was performed by a three-point identification method.
[0019]
Number of people who answered that apple vinegar of the example had a weak acetic acid odor ... 48 people who answered that the acetic acid odor of apple vinegar of the comparative example was weak ... 2 people
As a result, it was confirmed that the acetic acid odor of the apple vinegar of the example was weak at a risk rate of 0.1% or less.
[0021]
(Example 2)
The apple vinegar obtained in Example 1 was used to prepare a fruit vinegar beverage having the following composition A and B.
[0022]

[0023]
(Sensory test for Example 2)
A sensory test was performed on 50 persons for the fruit vinegar drink (formulations A and B) obtained in Example 2.
Moreover, as comparative example 2, it replaced with the apple vinegar of Example 1, the apple vinegar of comparative example 1 was mix | blended in the same ratio as said A and B, and a fruit vinegar drink was prepared similarly, and a sensory test was carried out with respect to 50 persons. Went.
Each sensory test was performed by a three-point identification method. The results are shown below.
[0024]
(Results for Formulation A)
Number of people who answered that the beverage of Example 2 had a weak acetic acid odor: 42 people Number of people who answered that the beverage of Comparative Example 2 had a weak acetic acid odor: 8
(Results for Formulation B)
Number of people who answered that the beverage of Example 2 had a weak acetic acid odor: 49 people Number of people who answered that the beverage of Comparative Example 2 had a weak acetic acid odor: 1
As a result, it was confirmed that the acetic acid odor of the apple vinegar of the example was weak at a risk rate of 0.1% or less.
[Brief description of the drawings]
FIG. 1 is a process diagram showing a preferred embodiment of the present invention.

Claims (4)

In the process of fermenting the raw material juice, alcohol is fermented by adding seed vinegar in the middle of the alcohol fermentation and adding alcohol and organic acid to the resulting liquid. A method for producing fruit vinegar, characterized by comprising: In the process of adding yeast to cultured fruit juice and subjecting it to alcohol fermentation, seed vinegar is added in the middle of the end of alcoholic fermentation to forcibly stop the fermentation . The resulting liquid has an alcohol concentration of 1 to 3% and an organic acid concentration. A method for producing fruit vinegar, comprising adding alcohol and an organic acid so as to be 1 to 5%, further fermenting and aging this .   Fruit vinegar obtained by the production method according to claim 1 or 2.   A fruit vinegar drink obtained by adding one or two or more kinds selected from the group consisting of honey, sugar, sweetener and flavor to the fruit vinegar of claim 3 and diluting it with water.

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