JP5480594B2 - 柿 Beverage production method - Google Patents

Description

  The present invention relates to a method for producing a coffee beverage.

The strawberry drink here is a drink using strawberry.
As a beverage using koji, koji wine and koji vinegar are known. In the same way as plum wine, sake is made by adding sake and rock sugar to sake and leaving it for 2 to 6 months. The sweetness is adjusted by the amount of rock sugar. Of course, this is liquor and cannot be taken by minors.

  Next, koji vinegar is made with koji, water, and yeast. That is, the sugar content of koji is alcohol-fermented with yeast, which is further oxidized to acetic acid. In the old days, it was made by natural fermentation without yeast.

  These grape drinks are very good for the body because they contain enough polyphenols, vitamins and minerals.

Aside from these, black vinegar is known. This is made from brown rice, whereas ordinary vinegar is made from polished rice. And in the production, some (or most) rice bran prepared with brown rice, glutinous rice, water, and seed vinegar is buried in the ground to cover the air and prevent rain. It is carried out by a method called complex fermentation, in which sugar fermentation, alcoholic fermentation, and acetic acid fermentation are simultaneously performed in one koji every year.
This black vinegar is only made from brown rice and is very nutritious compared to regular rice vinegar. It is well known that amino acids and minerals are very good for the body.

  However, black vinegar is very difficult to drink as it is, and there is a problem in disseminating in that respect. Therefore, a drink that incorporates the goodness of koji and black vinegar and is easy to drink is provided.

  In view of the situation as described above, the present inventor has completed the present koji drink as a result of intensive studies, and the feature thereof is that the container is filled with koji and black vinegar, is not completely sealed, and at least The point is that it will be transformed over two months.

JAS stipulates that black vinegar is “of grain vinegar, rice (not refined) or barley is used in 180g or more per liter of vinegar and turns black (black) by fermentation and aging. It's a "thing".
Of course, in the present invention, what is generally referred to as black vinegar may be used as long as it is not black vinegar as defined in JAS.

  Any container may be used, and it is not necessary to produce black vinegar.

Any kind of bag may be used here. In addition, the cocoons are usually used by peeling the skin, but depending on the type, the skin may not be peeled. Seeds may or may not be taken. It may be used as it is or may be cut into small pieces.
In the present invention, not only sweet ordinary persimmons but also astringent persimmons can be used as they are. This is also a major feature of the present invention. It is thought that tannin, which causes astringency, is insolubilized by acetic acid and other components.

Place these bowls in the container and fill them with black vinegar.
Of course, the order to put is free. If you close the lid, you are ready. The lid should not be completely sealed, but should be open and in circulation.
In this state, it may be stored at about 5 to 30 ° C., preferably 15 to 25 ° C. (especially around 20 ° C. is preferable). The reason why this temperature is suitable is that it is a balance between the suppression of the generation of various germs and the promotion of metamorphosis.

Moreover, you may freeze once before immersing a persimmon in black vinegar. This is because freezing breaks the cell wall of the cocoon so that various transformations, infiltration and other processes can proceed quickly. Freezing time is not a problem and once frozen, it may be thawed immediately. Of course, it may be after refrigerated storage for a long time.
Although the freezing temperature is free, it is preferably −10 ° C. or lower.

  Even in the case of freezing, the skin may or may not be peeled off, but the later treatment is easier if peeled off.

The filling ratio of black vinegar and koji is free, but about 50 to 200 parts by weight of fruit is suitable for 100 parts by weight of black vinegar.
In this state, leave it for at least 2 months for transformation. Leaving is to leave it as it is, but may be stirred appropriately. Well, I don't know what the metamorphic reaction is. Whether it is a fermentation by fungi, a chemical change by an enzyme, or both, or another reaction is unclear. However, since the container must not be completely sealed, it is possible to determine whether oxygen is required or whether the generated gas is allowed to escape.
You can leave it anywhere, but the temperature should be constant to some extent. For example, a refrigerator, a basement, a warehouse, and a cave.
The modification period until completion is usually about 6 months to 2 years. This difference is due to temperature, and it is faster to carry out at a high temperature while controlling the occurrence of mold and the like. In order to exert the effect of the beverage of the present invention, at least 2 months are required.

  In addition, once the koji was frozen, it was sufficiently denatured even in two months, and the beverage was completed. Of course, the frozen product may be denatured longer.

In the present invention beverage, the solid content of the cake may remain even after denaturation, but it may be taken together or removed by filtration.
In addition, the beverage may be drunk as it is, but it may be drunk with water, carbonated water, juice or the like. The magnification to dilute is arbitrary, but it can be deliciously drunk about 2 to 5 times.

  Further, when a predetermined amount of denaturation is required, the sterilization is preferably performed when it is desired to stop the denaturation or when shipping as a product. In particular, so-called pasteurization is preferable. Pasteurization is sterilization by maintaining at 60 to 65 ° C. for a long time (10 to 30 minutes). Of course, other sterilization methods may be used.

In order to suppress the generation of various germs while maintaining the temperature in the container, it is preferable to provide a sterilization lamp in the container. The germicidal lamp is a lamp that emits ultraviolet rays or the like, and is a so-called germicidal lamp. It irradiates well ultraviolet rays having a wavelength of 200 to 300 nm, which is said to have a high bactericidal effect.
Moreover, LED which irradiates an ultraviolet-ray may be sufficient. Recently, there are those that irradiate ultraviolet rays having a wavelength to be sterilized, and it is said that there is a sterilizing effect even at wavelengths of 300 nm or more. In the case of this LED, since the temperature hardly rises, there is no problem of temperature rise by the lamp.

The present invention has the following effects.
(1) Koji is not only rich in vitamin C, but also rich in vitamins K, B1, B2, carotene, tannin and minerals.
(2) Black vinegar is also rich in various amino acids and is very nutritious.
(3) In the beverage of the present invention, the synergistic effect of koji and black vinegar is very healthy.
(4) Black vinegar is very mellow and has the sweetness of strawberry, making it very easy to drink.
(5) Even a thing using astringency loses astringency.
(6) With the method of freezing once, a beverage can be produced in a very short period of time.
(7) The method using the sterilization lamp does not rot or mold. Therefore, no expensive special equipment or control is required.
(8) Since demand for straw is falling nationwide, there is an advantage that it can be manufactured at a relatively low cost.

It is a schematic sectional drawing which shows 1 process of this invention method.

  Hereinafter, the present invention will be described in more detail based on embodiments shown in the drawings.

  FIG. 1 shows a manufacturing process of an example of the fruit drink of the present invention, in which astringency 2 is placed in a container 1 and black vinegar is filled to the extent that it sinks. A sterilizing lamp 4 is provided on the lid 3 of the container. In this example, the capacity of the container 1 is 5 liters, and about 2 kg of astringent persimmons are added here, and 2 liters of black vinegar is introduced. The UV irradiation lamp is turned on and the lid is closed. The lid 3 does not completely seal the inside, and the circulation with the outside air is ensured.

  What is necessary is just to leave in this state. There is a germicidal lamp, so it doesn't rot or mold.

1 Container 2 Astringent 3 Lid 4 Sterilization lamp

Claims (1)

A container provided with a sterilization lamp is filled with straw and black vinegar, not completely sealed, denatured over at least 2 months, denatured and then pasteurized , the straw is astringent, and A method for producing a koji beverage, which is frozen before dipping in black vinegar .

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