JP4411434B2 - Wine vinegar brewed from yama grape, its production method and use - Google Patents

Description

  The present invention relates to a wine vinegar brewed from yama grapes as a raw material, a method for producing the same, and a use thereof. More specifically, the present invention relates to a wine vinegar having a rich red-purple rich flavor made from yama grape (an yama vine) harvested in the Hiyama region in the northern part of Okayama Prefecture, and a production method and use thereof.

  Wine vinegar contains many ingredients useful for maintaining the beauty and health of humans, such as organic acids such as polyphenols, citric acid, tartaric acid and acetic acid, so in recent years health drinks, health foods, beauty products, cosmetics, pharmaceuticals, crops Applications are being developed in a wide range of fields such as nutritional supplements. Specifically, wine vinegar is used in natural fruit juice drinks, nutrition drinks, sports drinks, confectionery, dessert foods, pickles, sauces, dressings, seasonings, vinegars, etc. The bioactive action such as bactericidal action, antioxidant action, arteriosclerosis preventing action, antihypertensive action, antiulcer action and the like is expected, so it has been actively taken up in research as a medicine.

  Currently, most wine vinegars sold in Japan are imported products made in European countries, or imported grapes made from acetic acid fermented and grown in Japan. The ones that are manufactured are rare. In Japan, the use of wine vinegar is limited to some parts such as pasta dishes and addition to food and drink, and the use of wine vinegar is not yet widespread.

Grapes, the raw material for wine vinegar, contain many components such as various pigments, polyphenols, organic acids such as tartaric acid and malic acid, amino acids, sugars and minerals. However, some of these components are decomposed or altered in the process of producing vinegar from grape juice by alcoholic fermentation or acetic acid fermentation, and the components of wine vinegar vary greatly from the starting grape juice. For this reason, when it is made into a product as a wine vinegar, necessary additives are replenished and adjusted as necessary in order to maintain a certain quality. These additives include natural or synthetic colorants for coloring, certain sugars for seasoning, and fragrances for flavoring.

  Many plant fruits, petals, leaves and stems contain anthocyanin pigments. Many anthocyanin pigments are used as food coloring agents because of their excellent colorability and vivid color. However, currently used anthocyanin dyes have poor photostability, and therefore, when used for coloring beverages, confectionery, etc., an effort is made to maintain photostability by using an antioxidant such as ascorbic acid together. .

  Many grape varieties contain anthocyanin pigments, and wines brewed from such grapes exhibit a bright orange, red or reddish purple color. However, in wine vinegar, a considerable amount decomposes or deteriorates in the production process such as alcohol fermentation. For this reason, the color of wine vinegar is brown or dull yellow, which is not very beautiful and cannot be expected to stimulate the taste of eating and drinking. For this improvement, natural coloring and synthetic coloring are added to achieve color matching, but there is a problem that raw materials and manufacturing costs increase.

  Traditionally wine vinegars sold in the country are manufactured from common wine grapes (European grape varieties) and do not have a rich color and flavor. An area where the actual situation from cultivation to processing can be grasped in order to respond to the diversification and individualization of food, which is strongly demanded by general consumers and the food industry, and to the trend toward safety and health plus. The production of wine vinegar that can be differentiated from others with strong personality in terms of appearance and flavor is required.

The present invention provides (1) a wine vinegar brewed from Ulsan yama grapes , a light stabilizing substance which is a glycoside obtained by binding two sugars to an anthocyanin pigment and a phenolic compound coexisting in the fountain yama grapes. A wine containing 1% or more of the light stabilizing substance (determined from the ratio of peak areas on HPLC) with respect to the anthocyanin dye and having an anthocyanin dye content of 7.0 or more at an OD ₅₂₅ value of vinegar, (2) sugar content of 15% or more, the content of anthocyanin dye is a Hiruzen Vitis coignetiae juice is 8.5 or more at _{OD 525} value as a raw material (1) wine described vinegar, fruit juice (3) Hiruzen Vitis coignetiae and alcohol fermentation, continuing Wainbi according to exhibit bright thick purple-red, characterized in that to acid fermentation (1) or (2) Gar manufacturing process, (4) preparation of wine vinegar according to brewed from Hiruzen Vitis coignetiae which is characterized in that the fermentation process in Bizen container made of (3), (5) (1) or (2) A food and beverage additive mainly comprising the wine vinegar according to (6) , a food and beverage comprising the wine vinegar according to (1) or (2), and (7) described in (1) or (2). An object of the present invention is to provide an antioxidant agent containing the above wine vinegar as an active ingredient.

In order to find an optimal grape variety as a raw material for wine vinegar, the present inventor has taken various cultivars and wild grapes, and has intensively studied the pigment content, composition, and fruit juice component of these peels. As a result, Hiyama Yama Grape (Vitis) is a special product of the Okayama Prefecture Okayama region.
As shown in Table 1, the fruit of coignetiae Pulliat contains about 1.7 to 4 times the anthocyanin pigment compared to general cultivars such as pione and cabernet, and about 1.5 to 3.3 times. In general, the sugar content as a substrate for alcoholic fermentation is 12-14%, but it rises to 15-22% when placed on the tree until full maturity, malic acid and tartaric acid It has been found that the content of organic acid containing as a main component is 1.5 to 2.0%, which is very high as grapes (in the present invention, all contents are expressed in grams contained in 100 ml). . The inventor has also found for the first time that it contains a large amount of a certain phenolic compound that inhibits the photolysis of anthocyanin dyes. The present inventor has conducted extensive research for the purpose of producing a wine vinegar having a bright and rich coloring and flavor by utilizing these abundant ingredients. As a result, we succeeded in producing a wine vinegar consisting of a rich reddish purple color and rich and savory yama grapes that are not found in conventional wine vinegar, and the obtained wine vinegar has useful effects The present invention was completed.

  According to the present invention, it is possible to provide a wine vinegar that is rich in functional components, has a bright and rich reddish purple color, and is excellent in the preservation of such coloring. This vinegar shows clear reddish purple even when the stock solution is diluted. In addition, the light resistance of the dye is strong and hardly discolors. When used for processing foods such as beverages, dressings and mayonnaise, it becomes possible to make the target product by adding a small amount of additives when seasoning according to the use of the product. The wine vinegar obtained in the present invention is expected to have an appetite promoting action, a bactericidal action, an antioxidant action, an arteriosclerosis preventing action, an antihypertensive action, an anti-ulcer action and the like, so that it can be used for health drinks, health foods, pharmaceuticals, cosmetics, etc. Enable new product development.

  The wine vinegar according to the present invention can basically be produced based on a conventional method. That is, the fruit of grapes is heated to room temperature or about 60 ° C. and then the fruit juice is squeezed and brewed by adding alcohol-fermenting yeast and enzymes. When the alcohol concentration reaches about 10%, acetic acid-fermenting yeast is added. In addition, fermentation is performed until the acetic acid concentration reaches 6%, and wine vinegar is produced by filtration as necessary. When using ripe yama grapefruit juice with a sugar content of 15% or more, it can be squeezed at room temperature without the need for heating, and a wine vinegar with a good flavor and aroma can be made. When the fermentation process is carried out in a Bizen brewing container, wine vinegar has a higher content of anthocyanin pigments and organic acids and a higher amount of light-stabilizing substance than plastic containers. Therefore, when the Bizen ware container is used, a wine vinegar richer in red pigment and flavor can be obtained, and a product with a long quality can be obtained with less red fading and discoloration. Also has high antioxidant activity. However, amino acids are digested as nutrients for yeast during the fermentation process and are almost consumed, and are hardly contained in vinegar.

  The Bizen ware used in the present invention is a clay layer of 1 to 2 meters underground from Kato, using “hiyose clay” obtained from the formation of 500,000 to 1,500,000 years ago as raw material soil for 1000 to 1100 ° C. for the first few days. Then, what was made by baking at 1150 to 1,200 ° C. for about 12 days was used.

  The ripe fruit juice of Ulsan Yama Grape contains a wide variety of anthocyanin pigments, mainly red, and organic acids including tartaric acid and malic acid. Furthermore, a glycoside of a colorless phenolic compound is specifically contained, and the present inventor has found that the coexistence of this compound plays an important role in suppressing the photodegradation of anthocyanin dyes. The juice of Ulsan Yama Grape can be effectively inhibited from degradation and alteration due to the action of active radicals through the process of alcoholic fermentation and subsequent acetic acid fermentation. As a result, in the final wine vinegar, the red pigment included in the present invention has about 10 times the amount of pigment and about 3 times the amount of organic acid compared to wine vinegar obtained from domestic cultivar Pione. Show. Therefore, the color tone is vivid and rich, and the flavor is extremely rich. About 60% of the concentration of the light stabilizing substance in the raw fruit juice remains in vinegar, and there is little fading or alteration of the anthocyanin pigment after vinegar production, and vinegar maintains a certain quality for a long time.

  Ulsan mountain grapes are cultivated on the plateau of the Ulsan region in the northern part of Okayama Prefecture. The Ulsan Plateau is cool in summer and has enough sunshine hours for the grapes to ripen from summer to late fall, so this region has a higher sugar content of yama grapes and an extremely high content of anthocyanin pigment than any other production area. And suitable for growth of characteristic grapes having a light stabilizing substance.

  The photostabilizing substance of the present invention is a novel glycoside having a molecular weight of 194, which is a glycoside in which two sugars are bonded to a phenol compound. FIG. 1 shows the HPLC of the red pigment portion extracted from the juice of Ulsan Yama Grape and Cabernet Sauvignon (abbreviated as Cabernet), where Peak A is a colorless phenolic compound and Peak B is the light stabilizing substance of the present invention. . The peak B substance content (peak area) of yama grape juice (raw material) is about 1.24% of the total peak area of the anthocyanin pigment. As HPLC conditions, a glass column with a diameter of 40 mm was filled with an ODS pore shape at a height of 14 cm, and gradient elution was performed using solvent A (0.4% phosphoric acid aqueous solution) and solvent B (80% acetonitrile aqueous solution). When the absorbance is measured with 254 nm ultraviolet light, peak B is obtained with a retention time of about 7.5 minutes. The elution conditions are 0 minutes, 10%; 0-30 minutes, 18%; 30-60 minutes, 50%; 60-65 minutes, 100% in the solvent B concentration.

The photostabilized substance was isolated as follows and used as an HPLC measurement sample. That is, a phenolic compound containing an anthocyanin pigment was extracted with 1% HCL-CH ₃ OH from the skin of Ulsan Yama Grape that had a TSS of 15 ° Brix. From this extract, saccharides were removed by column chromatography packed with ion exchange resin Diaion HP-20 (Mitsubishi Chemical), and colorless phenol component (light stabilizing substance) was simply obtained by ODS (pore size 60 mm) column chromatography. This colorless phenolic substance was used as a measurement sample. This colorless substance is a phenolic glycoside having a molecular weight of 194 that is detected at 254 nm but not detected at 525 nm. The light stabilization effect of this material is demonstrated in FIG.

  The wine vinegar described in Example 1 according to the present invention, the wine vinegar produced from Pione described in Comparative Example 1 and the product of domestically imported wine imported from Italy (Ponty Wine Vinegar) -Aroma Antico (red)) (Comparative Example 2) and Italian wine vinegar product (trade name Balsamic)) (Comparative Example 3), the product of the present invention shows a vivid and rich reddish purple color. The product is light red, Comparative Example 2 is brown, and Balsamic is dark brown. FIG. 2 compares the visible absorption spectra of these vinegars adjusted to have the same OD value at 525 nm. As is clear from the figure, the absorption of yellow, orange and red yamagarine wine vinegar greatly decreases, and the absorption of blue to purple below 500 nm is also relatively low, so red and purple are felt strongly. It is done. However, both the Pione product and the commercial products of Comparative Examples 2 and 3 have a high red absorption rate of 600 nm or more and a high blue absorption rate, and therefore light of each wavelength is mixed, resulting in a brown color tone. In view of the optical density (OD) at an absorption wavelength of 525 nm, the balsamic is a very dark color, and the comparative example 2 is estimated to be one-tenth darker than the balsamic.

Table 2 is a component comparison table of these four types of wine vinegar. From this table, it can be seen that the product of the present invention is extremely rich in red pigments, polyphenols and organic acids. The product of the present invention is almost the same for the red pigment as compared with the balsamic of Comparative Example 3, but the polyphenols are slightly more than 1.4 times higher and the organic acid is about 1.5 times higher. The amount of acetic acid represents the amount contained in vinegar after brewing. Further, DPPH in the table means diphenylpicrylhydrazyl, and DPPH reduction activity is measured by a colorimetric method to determine how much the sample sample erases radicals possessed by this substance. In Table 2, the smaller the numerical value, the higher the radical scavenging ability of the sample.

Table 3 shows the concentration and composition of anthocyanin pigments contained in the vinegar of the present invention and Comparative Example 1 and the content of the light stabilizing substance. The product of the present invention contains a very large amount of total anthocyanin dye and light stabilizing substance. The types of main pigments are also different.

FIG. 3 shows the light resistance of the skin extract pigments of three cultivated grape varieties other than Ulsan Yama grape and other Yama grapes. This is a change in absorbance with time when irradiated with natural light under the same conditions, and is expressed as a dye residual ratio (calculated from the ratio of OD ₅₂₅ ). It is clear that Ulsan Yama Grape has better light resistance than other varieties.

  FIG. 4 shows the effect of the photostabilizer on the light resistance of yama grape. In the figure, substance B x 1 means the stock solution, substance B x 1.5 means that 50% of substance B has been added to the stock solution, substance B x 0.5 removes substance B from the stock solution, and half of that amount is added again Means that The substance B (light-stabilizing substance) improves the light resistance of the pigments of not only Yama Grape which is the product of the present invention but also grapes of other varieties.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.

Production of wine vinegar (Invention product 1)
60 L of fruit juice squeezed from the fruit of fully ripe Ulsan yama grapes was charged into a Bizen ware container, and 7.2 g of Ralban 71B was added as wine yeast at room temperature (about 20 ° C.) for alcohol fermentation. Since the fermentation rate was slow, the temperature of the fermentation chamber was adjusted (heating so that the inside of the fermentation broth was 25 to 28 ° C.). In addition, 100 cm ² of acetic acid bacterium Bastrianus purely cultured at the stage when the alcohol reached 6% was surface-transplanted, and the yeast membrane was transplanted halfway to promote fermentation. By these operations, the alcoholic acid fermentation for one week and the acetic acid fermentation for the following two months reached a total acid content of about 6% (the acetic acid content was about 5.1%), and the target wine vinegar was obtained.

Production of wine vinegar (Invention product 2)
In Example 1, it manufactured on the same conditions except using a plastic container instead of a Bizen ware container.

Manufacture of dressing Add 40 ml of Yama Grape Juice Stock Solution to 100 ml of Yama Grape Wine Vinegar described in Example 1 according to the present invention and mix well.
As a result, the color tone becomes more vivid and the dressing is more mellow.

Drinking Wine Vinegar Add 300 ml of water to 100 ml of the Yama Grape Wine Vinegar described in Example 1 according to the present invention and add sucrose to a final concentration of 3-5%.
This results in a drink with a beautiful red-purple to pink-colored Yama Grape flavor.

Comparative Example 1

Production of wine vinegar (Comparative Example 1)
In Example 1, it manufactured on the same conditions except using Okayama pione instead of Hiyama Yama grape.

  The wine vinegar made from Hiyama yama grape according to the present invention is vivid reddish purple, has a rich color tone, richness and flavor, and since it shares a light stabilizing substance, it can maintain a vivid color over a long period of time. In addition, the wine vinegar of the present invention has a very high polyphenol content and a large amount of organic acid as compared with those produced from grapes of other varieties. Therefore, it is expected to be used not only in the food and beverage industry, but also in the pharmaceutical, quasi-drug industry, beauty / cosmetics industry, and the like.

The figure which shows HPLC of the red pigment | dye part extracted from the juice of Hiyama yama grape and Cabernet Sauvignon. The figure which shows the visible absorption spectrum of various wine vinegar. The figure which shows the light resistance of the pericarp extract pigment | dye of Nirayama yama grape and three cultivated grape varieties. The figure which shows the light fastness effect of the photostabilization substance contained in Hiyama yama grape.

Claims (7)

A wine vinegar brewed from Ulsan Yama Grapes, which contains an anthocyanin pigment that coexists in the raw Ulsan Yama Grape and a photostabilizer that is a glycoside formed by binding two sugars to a phenolic compound. A wine vinegar containing 1% or more of the light stabilizing substance and having an anthocyanin pigment content of 7.0 or more in terms of OD ₅₂₅ value . 2. The wine vinegar according to claim 1 , wherein the vinegar juice is made from Hiyamayama grapefruit juice having a sugar content of 15% or more and an anthocyanin pigment content of 8.5 or more in terms of OD ₅₂₅ value. The method for producing wine vinegar according to claim 1 or 2, wherein the fruit juice of Hiyama yama grape is fermented with alcohol and subsequently subjected to acetic acid fermentation. The method for producing wine vinegar according to claim 3 , wherein the fermentation process is carried out in a Bizen ware container. Food-and-drink additive which has the wine vinegar of Claim 1 or 2 as a main component. A food or drink comprising the wine vinegar according to claim 1 or 2 . The antioxidant agent which contains the wine vinegar of Claim 1 or 2 as an active ingredient.

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