JPH1118752A - Aloe vinegar and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing vinegar capable of satisfying an amount of mineral component and taste by using aloe in relating to obtain aloe vinegar and a method for producing aloe vinegar by using aloe such as Aloe bella or Aloe arborescens var. natalensis as a raw material. SOLUTION: This aloe vinegar is produced by mixing at least a jelly-like texture part of at least aloe with raw sugar, adding one of genus Aspergillus to perform pre-fermentation, adding water, and adding one of Pseudomonadaceae, then fermenting.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to aloe vinegar and a method for producing aloe vinegar using aloe such as aloe vera and almond aloe.

[0002]

2. Description of the Related Art In recent years, apple vinegar and black vinegar have been used as health foods.
Various vinegars such as sugarcane vinegar are manufactured and sold.

On the other hand, aloe vera has also attracted attention. Aloe vera is known as a dietary supplement because it has been shown to improve immunity, antitumor, and prevent aging, in addition to its known medicinal properties. The development of new products utilizing such various components and effects is also active.

[0004] In anticipation of such demand, the cultivation of aloe vera is increasing in various places in Japan. However, the quality and quantity of the aloe vera are not satisfied due to problems in cultivation management and typhoons. In addition, supply and demand are unstable, leaving many challenges.

As a product utilizing aloe, for example, as described in JP-A-63-123370, an aloe extract obtained by drying a jelly-like meat portion of aloe is mixed with vinegar or alcohol. Healthy drinks have been proposed.

[0006]

However, products obtained by processing aloe as it is and adding it to vinegar have poor effects and attractiveness as health foods, and have limited demand.
It does not increase the income of aloe producers.

Further, apple vinegar, black vinegar, sugarcane vinegar and the like have problems such as high production cost and unsatisfactory ingredients and taste.

[0008] A technical problem of the present invention is to focus on such a problem and to realize a technique for producing vinegar satisfying the ingredients and taste at low cost using aloe as a raw material.

[0009]

The technical problem of the present invention is solved by the following means. Claim 1 is an aloe vinegar obtained by fermenting at least a jelly-like meaty portion of aloe as a raw material.

[0010] As described above, since the aloe vinegar is produced by fermenting the jelly-like fleshy portion of aloe as a raw material, it promotes the consumption of aloe and can be expected to activate aloe-producing farmers. Also, since vinegar has good preservability, even if aloe is overproduced, all can be used for vinegar production. on the other hand,
Vinegar can be shipped stably throughout the year, which allows for stable income and contributes to the improvement of profits for aloe-producing farmers.

A second aspect of the present invention is an aloe vinegar obtained by using at least a jelly-like meat part of aloe and brown sugar as raw materials, pre-fermenting with black koji mold, and post-fermenting with acetic acid bacteria.

As described above, aloe vinegar produced by using the jelly-like fleshy part of aloe and brown sugar as raw materials, pre-fermenting with black koji mold, and post-fermenting with acetic acid bacteria, uses brown sugar as an auxiliary raw material. This makes it possible to smoothly extract the aloe extract and to prevent germs from propagating and decay before fermentation, so that high-quality vinegar can be obtained.

Moreover, the minerals in the brown sugar are added to the vinegar, so that vinegar rich in mineral components can be provided, and the scent and taste of the brown sugar are good. Can fully satisfy the needs of the elderly.

[0014] Claims 3 et seq. Are inventions of a method for producing aloe vinegar. According to a third aspect of the present invention, aloe vinegar is produced by using at least a jelly-like fleshy part of aloe as a raw material, adding an appropriate amount of water, adding acetic acid bacteria, and allowing the mixture to ferment.

As described above, since aloe vinegar is produced using the jelly-like fleshy portion of aloe as a raw material, vinegar produced from aloe having excellent health promotion and medicinal properties can be produced, and a health drink meeting the demands of consumers can be obtained. realizable. In addition, since aloe of inferior quality, which cannot be normally shipped to the market, can be used as a raw material for vinegar, it can also contribute to improving profits of producers.

A fourth aspect of the present invention is to produce aloe vinegar by collecting at least a jelly-like fleshy portion of aloe, mixing brown sugar and water, adding acetic acid bacteria, and allowing the mixture to ferment. As described above, at least the jelly-like fleshy portion of aloe, brown sugar and water are mixed as raw materials, and acetic acid bacteria are added for fermentation. An acid is obtained. Since the propagation of various bacteria before fermentation can be prevented, high-quality vinegar can be obtained.

Moreover, the minerals in the brown sugar are added to the vinegar, so that vinegar rich in mineral components can be provided, and the fragrance and taste of the brown sugar are good. Can fully satisfy the needs of the elderly.

According to a fifth aspect, aloe vinegar is produced by pre-fermenting at least a jelly-like meat part of aloe as a raw material, adding water, and post-fermenting with acetic acid bacteria.

As described above, the alcohol is pre-fermented with black koji mold which is effective for promoting fermentation, and then alcohol is prepared. Then, water is added to dilute and increase the volume, and the mixture is post-fermented with acetic acid bacteria to produce vinegar in two steps. Fermentation is carried out smoothly and reliably, and vinegar can be easily produced from aloe in a short period of time. By adding water and diluting, it can be produced in a larger amount and at a lower cost, and also promotes fermentation.

According to a sixth aspect of the present invention, at least the jelly-like fleshy part of aloe and brown sugar are mixed, black koji mold is added and pre-fermentation is performed, then water is added, and acetic acid bacterium is added and post-fermentation is performed. This produces aloe vinegar.

[0021] As described above, brown sugar is added to aloe as an auxiliary material, and black koji mold is further added for pre-fermentation. Thus, the extract of aloe can be efficiently extracted by the action of osmotic pressure, and sterilization of brown sugar can be achieved. By the action, propagation of various bacteria before fermentation can be prevented. In addition, since the minerals in the brown sugar are added to the vinegar, vinegar rich in minerals can be obtained. It has a faint aroma and taste of brown sugar, which is also effective in increasing appetite.

According to a seventh aspect of the present invention, at least a jelly-like meat portion of aloe is mixed with brown sugar, black koji mold is added, and the mixture is allowed to stand for about 2 weeks to be pre-fermented. Thereafter, water is added, acetic acid bacteria are added, the mixture is left to stand for about 3 to 5 months, and is subjected to post-fermentation to produce aloe vinegar.

As described above, the pre-fermentation with the Aspergillus niger is sufficient for about two weeks, and the post-fermentation with the acetic acid bacterium is sufficient for about three to five months. It is efficient and can be provided at low cost.

[0024]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, an embodiment will be described in which the aloe vinegar and the method for producing aloe vinegar according to the present invention are actually embodied. FIG. 1 is a flowchart showing an embodiment of a method for producing aloe vinegar according to the present invention.

First, as in the step (1), a pretreatment for aloe is performed. That is, aloe leaves such as aloe vera and kidachi aloe are washed, barbs and epidermis on both sides are removed, and only the inner jelly-like flesh is collected. Then, it is shredded to an appropriate size.

Next, in step (2), brown sugar is added and mixed well. The addition of brown sugar is effective in efficiently extracting aloe components from the jelly-like fleshy portion of aloe, and also has an effect of suppressing the growth of various bacteria before fermentation due to the sugar content. Further, since the vinegar contains the mineral components in the brown sugar, vinegar rich in mineral components can be obtained. It is effective in improving taste and appetite because it gives the taste and aroma of brown sugar, albeit slightly.

Along with the addition of black sugar, black koji mold is added as in step (3). When producing Awamori, black koji mold is used. In the present invention, by adding black koji mold and pre-fermenting, fermentation is promoted and fermentation can be performed in a short time.

Then, in a state of unglazed bottles,
(4) As in the process, when the fermentation is allowed to take place for about two weeks, alcohol fermentation proceeds and becomes a stock solution of alcohol.

After the alcohol fermentation has sufficiently proceeded and is completed, as in step (5), water is added and acetic acid bacteria are added. The addition of water is for the purpose of dilution / increase or component adjustment, but also has the effect of promoting post-fermentation by acetic acid bacteria.

In this state, if left for about 3 to 5 months, the post-fermentation by acetic acid bacteria proceeds, and aloe vinegar is completed.

As described above, according to the method of pre-fermenting with black koji mold using the jelly-like fleshy part of aloe and brown sugar, adding water, and post-fermenting with acetic acid bacteria, the method is efficiently performed for a very short period of time. In addition, it is possible to produce good aloe vinegar rich in aloe components and minerals.

The double fermentation method of mixing the jelly-like fleshy portion of aloe and brown sugar, pre-fermenting with Koji mold and post-fermenting with acetic acid bacteria has been described. Alternatively, aloe vinegar can also be produced by mixing brown sugar and water, adding only acetic acid bacteria, and fermenting.

As described above, even when the double fermentation method using the Aspergillus niger is not employed, the effect of extracting aloe extract by brown sugar and the effect of preventing the propagation of various bacteria before fermentation can be obtained. In addition, vinegar rich in mineral components in brown sugar can be provided, and the fragrance and taste can be improved by brown sugar.

Further, although the fermentation method is a double fermentation method, after preliminarily fermenting with a black koji mold using the jelly-like fleshy part of aloe without adding brown sugar, adding water and post-fermenting with acetic acid bacteria. Is also possible. Since the fermentation is carried out with black koji mold, the fermentation can be carried out smoothly and aloe vinegar can be produced in a short period of time.

A fermentation method using only acetic acid bacteria without using brown sugar is also possible. That is, aloe vinegar is produced by using the jelly-like fleshy part of aloe as a raw material, adding an appropriate amount of water, and adding acetic acid bacteria from the beginning to ferment.

In the above embodiment, as the raw material,
Although aloe and brown sugar have been exemplified, seaweeds such as mozuku and the like can be used in combination as auxiliary materials.

[0037]

EXAMPLES Next, examples of aloe vinegar and a method for producing aloe vinegar according to the present invention will be described. First, 10 kg of the jelly-like meaty material pretreated as described above is prepared, and 3 kg of powdered or crushed brown sugar is prepared.

Then, the previously prepared black koji mold was added, and the mixture was placed in an unglazed bottle and allowed to stand for 2 weeks. As a result, the alcohol fermentation was sufficiently completed.

Next, 15 liters of water was added, and acetic acid bacteria prepared in advance were added, and the mixture was allowed to stand for 4 months to perform post-fermentation.

Aloe vinegar that has undergone post-fermentation has a subtle fragrance and taste of brown sugar, and is therefore sufficient to appetite. In addition, since the aloe scent can be obtained although it is slight, it can be understood that healthy aloe is used as a raw material, which is effective in increasing consumption.

[0041]

According to the first aspect, since aloe vinegar is produced by fermenting the jelly-like fleshy part of aloe as a raw material, it leads to promotion of the consumption of aloe and activation of the aloe-producing farmers can be expected. In addition, vinegar has good storage properties, so even if aloe is overproduced, all can be used for vinegar production, while vinegar can be shipped consistently throughout the year, resulting in a stable income. It can contribute to the improvement of profits of aloe producers.

As described in claim 2, aloe vinegar produced by using the jelly-like fleshy part of aloe and brown sugar as raw materials, pre-fermenting with black koji mold, and post-fermenting with acetic acid bacterium, has brown sugar as an auxiliary. By using it as a raw material, extraction of aloe extract can be performed smoothly and spoilage by various bacteria before fermentation can be prevented, so that high-quality vinegar can be obtained.

In addition, since the vinegar contains the minerals in the brown sugar, vinegar rich in mineral components can be provided, and the fragrance and taste of the brown sugar are good. Satisfactory enough. In addition, it can contribute to an increase in consumption of brown sugar.

According to the third aspect, since aloe vinegar is produced using the jelly-like fleshy part of aloe as a raw material, it is possible to produce vinegar using aloe as a raw material having excellent health promotion and medicinal effects. Beverages can be realized. In addition, since aloe of inferior quality, which cannot be normally shipped to the market, can be used as a raw material for vinegar, it can also contribute to improving profits of producers.

According to the fourth aspect, at least the jelly-like fleshy portion of aloe, brown sugar and water are mixed to produce a raw material, and acetic acid bacteria are added to ferment the aloe, so that the aloe extract is smoothly extracted by the brown sugar. In addition, the growth of various bacteria before fermentation can be prevented, so that high-quality vinegar can be obtained.

In addition, the minerals in the brown sugar are added to the vinegar, so that vinegar rich in mineral components can be provided, and the scent and taste of the brown sugar are good. Can fully satisfy the needs of the elderly.

According to the fifth aspect, the jelly-like fleshy portion of aloe is pre-fermented with Aspergillus niger to make alcohol once, then diluted and increased by adding water, and post-fermented with acetic acid bacteria.
Since vinegar is produced in the process, aloe fermentation is performed smoothly and reliably, and production of vinegar using aloe as a raw material can be easily realized in a short time. By adding water and diluting, it can be produced in a larger amount and at a lower cost, and also promotes fermentation.

According to the sixth aspect, black sugar is added to aloe as an auxiliary material, and black koji mold is further added for pre-fermentation. Therefore, the aloe extract can be efficiently extracted by the action of osmotic pressure. By the bactericidal action of, rot by germs can be prevented. In addition, since the minerals in the brown sugar are added to the vinegar, vinegar rich in minerals can be obtained. It has a faint aroma and taste of brown sugar, which is also effective in increasing appetite.

According to the present invention, the pre-fermentation with Aspergillus niger is sufficient for about two weeks, and the post-fermentation with acetic acid bacterium is sufficient for about three to five months. Can be manufactured and provided at low cost.

[Brief description of the drawings]

FIG. 1 is a flowchart showing an embodiment of a method for producing aloe vinegar according to the present invention.

Claims (7)

[Claims] An aloe vinegar obtained by fermenting at least a jelly-like meaty portion of aloe as a raw material. 2. Aloe vinegar obtained by using at least a jelly-like fleshy part of aloe and brown sugar as raw materials, pre-fermenting with black koji mold, and post-fermenting with acetic acid bacteria. 3. A method for producing aloe vinegar, wherein at least a jelly-like fleshy part of aloe is used as a raw material, an appropriate amount of water is added, acetic acid bacteria are added, and the mixture is allowed to stand and fermented. 4. A method for producing aloe vinegar, wherein at least a jelly-like fleshy part of aloe is collected, brown sugar and water are mixed, acetic acid bacteria are added, and the mixture is allowed to stand for fermentation. 5. A method for producing aloe vinegar, comprising using at least a jelly-like fleshy part of aloe as a raw material, pre-fermenting with black koji mold, adding water, and post-fermenting with acetic acid bacteria. 6. A method comprising mixing at least a jelly-like fleshy part of aloe and brown sugar, adding black koji mold and pre-fermenting, adding water, adding acetic acid bacteria and post-fermenting. Method for producing aloe vinegar. 7. At least a jelly-like fleshy portion of aloe and brown sugar are mixed, black koji mold is added, and the mixture is aged for about 2 weeks. After pre-fermentation, water is added, and acetic acid bacterium is added. A method for producing aloe vinegar, comprising letting it stand for 3 to 5 months and post-fermenting it.