JP4476209B2 - Black vinegar drink and black vinegar flavor improvement material - Google Patents

Description

  The present invention relates to a novel black vinegar drink that can be drunk deliciously by improving palatability and is useful for maintaining health because it contains a large amount of various trace components.

Vinegar has a strong aroma and sourness, strong pungent odor, and poor throatiness, so even if it is diluted with fresh water, it cannot be made into a beverage.
Therefore, attempts have been made to make beverages that are easy to drink vinegar, for example, black vinegar beverages containing black vinegar and sucralose, a high-intensity sweetener, and fruit juice in addition to black vinegar and sucralose. A black vinegar beverage has been proposed (Patent Document 1). This is because sucralose and fruit juice have the effect of masking the pungent odor and acidity of black vinegar.
In addition to the above, a soft drink containing moromi vinegar and citrus fruit juice (or apple fruit juice) has been proposed (Patent Document 2). This is because citrus juice and apple juice have an action of masking moromi vinegar-derived koji.

However, the conventional black vinegar beverage is masked by the pungent odor and acidity of black vinegar, but it is easy to drink black vinegar. Not only does the savory scent and sourness remain, but the throat is so irritating and irritating that it is necessary to improve these factors to make it a beverage.
Moreover, although the said soft drink using the conventional moromi vinegar masks the strawberry of moromi vinegar, since the heavy fragrance and acidity like the moromi vinegar derived from it remain, it is bad stuffy. Similarly, these factors need to be improved to make a beverage.

JP 2002-335924 A JP 2003-259847 A

  In the present invention, the factor resulting from the vinegar as a raw material, which is heavy and strong sour as if the scent was peeled off, was bad and irritating, was improved to a suitable property as a beverage, thereby improving palatability It was made for the purpose of providing a black vinegar drink.

In order to achieve this object, the present invention provides:
(1) A black vinegar beverage containing 5 to 15% of barley black vinegar at a normal concentration, 5 to 30% of jasmine tea at a normal concentration and honey,
(2) The black vinegar drink according to (1), which is a brown vinegar obtained by saccharification, fermentation and aging using barley malt that is not whitened as a grain raw material.
(3) Black vinegar drink according to (1) or (2), which contains at least one of fruit juice and herb ingredients in addition to barley black vinegar, jasmine tea and honey,
(4) The black vinegar drink according to any one of (1) to (3), wherein the fruit juice is at least one fruit juice selected from pineapple, grape, grapefruit, apple, orange and yuzu
(5) The herb component is a component extracted from any one or more herbs selected from lavender, lemon balm, rosemary, rosehip, chamomile, rose and lemongrass. Black vinegar beverages,
(6) Black vinegar incense improving material containing barley black vinegar, jasmine tea and honey as active ingredients,
It consists of

As a result, the black vinegar drink of the present invention can improve the bad factors caused by the use of vinegar in the past, to a rich and variety of aroma, soft acidity, good throatiness and low irritation properties. , The palatability will be improved, so you can drink it deliciously.
Moreover, since the barley black vinegar contained in this is rich in trace components, such as an extract part and a mineral part, the said black vinegar drink is suitable as a drink for health maintenance.

Hereinafter, the present invention will be described in detail.
In the present invention, “%” means “% by mass” unless otherwise specified, and “parts” means “parts by mass”.
The black vinegar beverage of the present invention contains barley black vinegar and tea.
Here, barley black vinegar uses barley as a raw material among grain vinegar, and the amount of barley used is 180 g or more per liter of grain vinegar, and is colored brown to black brown by fermentation and aging. This refers to what is referred to as barley black vinegar in the vinegar quality labeling standards. In this industry, barley black vinegar and rice black vinegar made from rice as a raw material (typically Tsubame vinegar from Fukuyama-cho, Kagoshima Prefecture) are labeled as “black vinegar” and transactions are permitted.

  The black vinegar to be included in the black vinegar drink of the present invention may be anything that meets the above definition, but it has a better fragrance and a black vinegar drink that contains more trace components such as extracts and minerals. It is particularly desirable to obtain barley black vinegar obtained by saccharifying, fermenting and ripening barley malt which is not whitened as a grain raw material among barley black vinegar.

Further, in the present invention, tea refers to tea leaves and other hot water extracted from the active ingredients. In addition to beverages that are regularly consumed by Japanese people as tea, tea leaves and the like are treated with water by various production methods. It is extracted into a medium, and the extract is packed in a container and contains a beverage marketed as tea. By containing barley black vinegar and tea, as shown in the test examples described later, it is improved to a rich and variety of fragrance, soft acidity, good throatiness and low irritating properties of black vinegar beverage, As a result, a black vinegar drink with improved palatability is obtained.
Although the principle is not clear, barley black vinegar has a rich fragrance compared to other vinegars and is suitable as a raw material for beverages, and the active ingredients of tea are aroma, sourness, sourness, and irritation This is thought to contribute to the improvement of the factors.

It is desirable to contain barley black vinegar at a normal concentration of 5 to 15% with respect to the product. Here, the normal concentration refers to a concentration based on an acidity (amount of acetic acid) of 3.75 g / 100 ml.
By containing barley black vinegar in the above range, factors such as aroma and acidity are improved to be easy to drink as shown in the test examples described later, and as a result, a black vinegar drink with improved palatability is obtained. is there.

Commonly called tea includes jasmine tea, barley tea, black tea, green tea, and oolong tea, and any of these teas can be used for the vinegar beverage of the present invention. Among these teas, jasmine tea, as shown in the test examples described later, has a great effect of improving factors such as aroma and acidity of beverages so that it is easy to drink. In particular, it is desirable to use it because the property is further improved.
The optimum blending amount of tea for a product differs depending on the type of tea and cannot be specified unconditionally. However, in the case of jasmine tea, it is desirable that the normal concentration is 5 to 30% as shown in the test examples described later. Here, the normal concentration refers to a concentration based on commercially available jasmine tea prepared by a conventional method.

Further, the black vinegar beverage of the present invention is characterized in that when fruit juice is blended in addition to barley black vinegar and tea, and in addition to the fruit juice, or when herb ingredients are blended with the fruit juice, factors such as aroma and acidity are easier to drink. As a result, a black vinegar drink with improved palatability can be obtained.
As the fruit juice used here, as shown in the following test examples, any one or more selected from the fruit juices of pineapple, grape, grapefruit, apple, orange and yuzu can be used. The blending amount of the fruit juice with respect to the product is preferably 5 to 30% based on freshly squeezed fruit juice, although it depends on the kind of the fruit juice.
The herb component used here is extracted from one or more herbs selected from among lavender, lemon balm, rosemary, rose hip, rose and lemongrass in a conventional manner, as shown in the following test examples. The flavor component can be used.

Furthermore, the black vinegar beverage of the present invention has a sour taste when sucralose is blended as a sweetener in addition to at least one of barley black vinegar, tea, fruit juice and herb ingredients, and when honey is blended in place of sucralose or with sucralose. Therefore, it is possible to obtain a black vinegar beverage with further improved palatability.
In addition, when blending sucralose and honey, it is desirable that the vinegared beverage feels moderate sweetness, and it is desirable to suppress the blending amount so that it does not become too sweet.

  The black vinegar beverage of the present invention may be appropriately mixed with additives such as antioxidants and fragrances as components other than those described above.

In order to produce the black vinegar beverage of the present invention, when using only liquid ingredients, or when using liquid ingredients and water-soluble ingredients, it can be easily obtained by simply mixing the ingredients in a conventional manner. it can.
Also, for example, when tea leaves or dried herbs are used as raw materials, a black vinegar drink can be obtained by providing a step of extracting active ingredients from these and mixing the obtained extract with other raw materials.

  EXAMPLES Hereinafter, although an Example and a test example demonstrate this invention concretely, this invention is not limited to these at all.

[Example 1]
Commercially available barley black vinegar (unpolished barley malt used as grain material, saccharified, fermented and matured. This product is produced by Kewpie Brewing Co., Ltd. Vinegar ".) 7.5 kg of commercially available jasmine tea (product name" Hana Therapy Jasmine tea "manufactured by ITO EN) and 85 kg of fresh water were mixed to obtain a black vinegar drink.
Next, this black vinegar beverage was sterilized by heating at 108 ° C. for 2 seconds by a conventional method, and then 200 mL each was aseptically packed in a paper container to obtain a product.

[Example 2]
7.3 kg of barley black vinegar, 7.5 kg of jasmine tea, 5.0 kg of commercial pineapple fruit juice (manufactured by Huka Inc., trade name “Pineapple (5 times concentrated clear fruit juice)”) and 80.2 kg of fresh water are mixed. A black vinegar drink was obtained.
Barley black vinegar and jasmine tea were the same as those used in Example 1.
Next, this black vinegar beverage was sterilized by heating at 108 ° C. for 2 seconds by a conventional method, and then 200 mL each was aseptically packed in a paper container to obtain a product.

[Example 3]
After adding 5 g of commercially available dried lavender (trade name “Lavender EX Blue” manufactured by Nippon Green Tea Center Co., Ltd.) to 7.3 kg of barley black vinegar and heating at 70 ° C. for 1 hour, the herb component of lavender was extracted, This was filtered to produce barley black vinegar containing herb ingredients.
Next, 7.5 kg of jasmine tea, 5.0 kg of pineapple juice and 80.3 kg of fresh water were added to and mixed with 7.2 kg of the barley black vinegar containing the herb component to obtain a black vinegar drink.
In addition, barley black vinegar, jasmine tea, and pineapple fruit juice were the same as those used in Examples 1 and 2.
Then, this black vinegar drink was sterilized by heating at 108 ° C. for 2 seconds by a conventional method, and then 200 mL each was aseptically packed in a paper container to obtain a product.

[Example 4]
After adding 5 g of dried lavender to 7.3 kg of barley black vinegar and heating at 70 ° C. for 1 hour to extract the herb component of lavender, this was filtered to produce barley black vinegar containing the herb component.
Next, 7.2 kg of the herb component-containing barley black vinegar, 7.5 kg of jasmine tea, 5.0 kg of pineapple juice, 2.0 kg of honey, 100 g of bayberry extract (antioxidant), 100 g of fragrance, 5 g of sucralose and 78.3 kg of fresh water was added and mixed to obtain a black vinegar drink.
In addition, barley black vinegar, jasmine tea, and pineapple fruit juice were the same as those used in Examples 1 and 2.
Then, this black vinegar drink was sterilized by heating at 108 ° C. for 2 seconds by a conventional method, and then 200 mL each was aseptically packed in a paper container to obtain a product.

[Test example]
Next, a test example as to whether or not the suitability as a sample beverage containing vinegar, that is, the palatability is improved will be described.
In the test examples described below, the evaluation of the sample is performed by allowing 8 well-trained sensory panels to taste the sample, scoring according to the following evaluation criteria, calculating the average score for each evaluation item, and comparing the quality with the score It is a thing.
[Evaluation criteria]
The sensory preference was given a 10-point scale, with a normal score of 5 and a defective score of 10 on the basis of a 10-point evaluation.

Test example 1
The following samples were prepared.
[Test product 1] Black vinegar beverage obtained in Example 1 [Test product 2] Black vinegar beverage obtained in Example 2 [Test product 3] Black vinegar beverage obtained in Example 3 [Test product 4] Black vinegar drink obtained in Example 4 [Comparative product 1] 10 parts of commercially available black vinegar (tuna vinegar made from rice from Fukuyama-cho, Kagoshima Prefecture), 0.001 part of sucralose and 90 parts of fresh water were mixed, A black vinegar beverage obtained by heating to 90 ° C. with stirring and then cooling (the one in Patent Document 1).
[Comparative product 2] Mix 10 parts of black vinegar (same as used in comparative product 1), 0.001 part of sucralose, 5 parts of pineapple juice (same as used in Example 2), and 85 parts of fresh water. A black vinegar drink obtained by heating to 90 ° C. with stirring and then cooling (thing of Patent Document 1).
[Comparative product 3] A soft drink obtained by mixing 10 parts of commercially available moromi vinegar and 10 parts of grapefruit juice (of Patent Document 2).
Table 1 shows the results of sensory evaluation of the seven types of samples.

  In addition, among the evaluation items in the table, palatability is appropriate as a beverage that includes whether it likes or dislikes, taking into consideration each factor of sample aroma, acidity, throatiness, and hypoallergenicity. It is a comprehensive evaluation about whether or not. Therefore, samples with good evaluation of each item have a better evaluation of palatability in proportion to the sample, but there are cases where such a proportional relationship is not necessarily obtained in a sample in which a difference in panel preference is large ( The same applies to the test examples described below).

Note) In the table,
The higher the scent, the richer the variety
The higher the score of how to feel sourness, the softer the acidity and the more desirable as a vinegar drink,
The higher the score of the throat, the better the throat feel and the better the vinegar drink,
The higher the score for hypoallergenicity, the less irritating it is and the better it is as a vinegar drink,
Means. (The following test examples are the same)

From Table 1, by containing barley black vinegar and tea, compared to the conventional soft drink using black vinegar drink or moromi vinegar, the fragrance, how to feel sourness, the throat is improved, and it becomes hypoallergenic, It is understood that a black vinegar beverage with improved palatability can be obtained thereby.
In addition to barley black vinegar and tea, at least one of fruit juice and herb ingredients, and at least one of sucralose and honey can be added to further improve the aroma and acidity factors. It can be understood that a more improved black vinegar beverage can be obtained.

Test example 2
The amount of barley black vinegar to the product is as shown in Table 2, and the amount of increase and decrease in the amount of the mixture was adjusted with fresh water, using the same ingredients and method as in Example 1, with the amount of barley black vinegar (containing) Five types of black vinegar drinks with different amounts) were produced.
Table 2 shows the results of sensory evaluation of these five types of samples.

  From Table 2, it can be understood that when 5 to 15% of barley black vinegar is contained in the product at a normal concentration, factors such as aroma and sourness are improved, thereby obtaining a black vinegar beverage with improved palatability. .

Test example 3
While preparing the black vinegar drink containing the jasmine tea obtained in Example 1, it replaced with the jasmine tea of Example 1, and was using the same raw material as Example 1 except having used commercially available black tea and barley tea. Two types of black vinegar drinks were prepared by blending and manufacturing methods.
Table 3 shows the results of sensory evaluation of the three types of samples.

  From Table 3, it can be understood that among the teas, black vinegar beverages containing jasmine tea have greatly improved factors such as aroma and sourness, and this has a significant effect of improving palatability.

Test example 4
The blending amount (content) of jasmine tea is different in the same manner using the same raw materials as in Example 1 except that the blending amount of jasmine tea to the product is as shown in Table 4 and the increase and decrease of the blending amount is adjusted with fresh water. Five types of black vinegar drinks were made.
Table 4 shows the results of sensory evaluation of the five types of samples.

  From Table 4, it can be understood that when jasmine tea is contained at a normal concentration of 5 to 30% in the product, factors such as aroma and acidity are improved, and thereby a black vinegar drink with improved palatability can be obtained.

Test Example 5
While preparing the black vinegar drink containing the pineapple juice of Example 2, in place of the pineapple juice of Example 2, using commercially available grape juice, grapefruit juice, apple juice, orange juice and yuzu juice, Five types of black vinegar drinks with different types of fruit juice were produced in the same manner using the same raw materials as in Example 2.
Table 5 shows the results of sensory evaluation of the six types of samples.

  From Table 5, not only pineapple juice but also grape, grapefruit, apple, orange and yuzu juice have great effects of improving factors such as aroma and acidity, and as a result, the preference for black vinegar drinks is further improved. I can understand.

Test Example 6
A black vinegar beverage containing the lavender herb component of Example 3 was prepared, and a commercially available dried lemon balm, rosemary, rose hip, chamomile, rose and lemongrass were used in place of the dried lavender of Example 1 Using the same raw materials as in Example 3, six types of black vinegar drinks with different types of herb ingredients were produced in the same manner.
Table 6 shows the results of sensory evaluation of each of the seven types of samples.

  From Table 6, not only lavender but also lemon balm, rosemary, rosehip, chamomile, rose and lemongrass herb ingredients have great effects on improving factors such as aroma and acidity, and as a result, the preference for black vinegar beverages It can be understood that it can be further improved.

Claims (6)

A black vinegar drink characterized by containing barley black vinegar at a normal concentration of 5 to 15%, jasmine tea at a normal concentration of 5 to 30% and honey. The black vinegar beverage according to claim 1, which is brown vinegar obtained by saccharification, fermentation and aging using barley malt which is not refined as a grain raw material. The black vinegar drink according to claim 1 or 2, comprising at least one of fruit juice and herb ingredients in addition to barley black vinegar, jasmine tea and honey. The black vinegar drink according to any one of claims 1 to 3, wherein the fruit juice is at least one fruit juice selected from pineapple, grape, grapefruit, apple, orange and yuzu. The black vinegar drink according to any one of claims 1 to 4, wherein the herb component is a component extracted from any one or more herbs selected from lavender, lemon balm, rosemary, rose hip, chamomile, rose and lemongrass. . A black vinegar flavor improving material comprising barley black vinegar, jasmine tea and honey as active ingredients.