JPS5951796A - Preparation of aged and fermented saccharide solution - Google Patents

Abstract

PURPOSE:To prepare an aged fermented saccharide solution having high absorption of mineral and utility, by assimilating a saccharide solution with a mineral by aging and fermentation using a mold capable of producing gluconic acid, etc. CONSTITUTION:A given amount of a mineral or mineral compound such as water-soluble compound of Ca, K, Na, Mg, Fe, Cu, Mn, Si, Ge, Se, I, etc. is added to a saccharide solution of sucrose, glucose, fructose, honey, etc. having about 40-70 Brix scale, and at least one fermentation seed selected from a mold capable of producing gluconic acid, mold capable of producing citric acid, yeast, enzyme capable of producing gluconic acid, and enzyme capable of producing citric acid is added to the saccharide solution, which is aged and fermented.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for assimilating mineral compounds and obtaining a delicious sugar solution.

Foods are enriched with minerals by the addition of mineral compounds, but the utilization rate of mineral compounds in the body is generally low.

The present invention focuses on the high usability and absorbability of minerals in molasses [Honey as food" (written by Haidak)]. In order to improve the utilization efficiency of minerals, we researched the aging process of honey in sugar solution. , on how to reproduce this and assimilate minerals.

Useful minerals include Ca, K, Na, Mg, Fe, Cu,
These include Mn, Si, Ge, Se, I, etc.

The present invention is to assimilate these useful minerals into a sugar solution, and to assimilate these useful minerals into a sugar solution by acting on at least one of gluconic acid-producing bacteria, citric acid-producing bacteria, yeast, gluconic acid-producing enzymes, or citric acid-producing enzymes. Minerals are assimilated during the fermentation and ripening process.

The sugar solution used in the present invention is various sugar solutions such as sucrose, glucose, fructose, invert reducing sugar, and honey.
ter, etc.), citric acid-producing bacteria, (Acetobacter
r) The enzyme material is formed using glucooxidase or the like.

In addition, yeast, bee honeycombs and honey buds that serve as enzyme sources, and even fresh raw molasses are also useful as fermentation seeds, as they have the same type of action as these. These may be used alone or in combination, but it is also possible to prepare a plurality of seeds of each type of bacteria or enzymes and use them sequentially. That is, first, fermentation is carried out using only yeast seeds, and then citric acid-producing bacteria or gluconic acid-producing bacteria are used for aging and fermentation.

For preparation, a tank is filled with sugar solution (sugar content of about 40 to 70 degrees), a predetermined amount (determined by the amount added in the final product) of mineral compounds is added, fermented seeds are added to this, and then aged. Let it ferment. The temperature is preferably 35° to 36°C when using molasses yeast such as honeycomb or enzymes, but in general, the appropriate temperature is selected depending on the type of yeast or gluconic acid-producing bacteria. Further, when these temperatures are different from each other, the temperature of the bath may be slowly varied over time within the range.

The tank may be occasionally stirred or aerated during fermentation to promote fermentation. At this time, what is important is the relationship between sugar content and acidity. It is necessary to constantly monitor the brewing process to ensure that the acidity does not become too high.

In particular, the lower the concentration of sugar content in the preparation, the faster the brewing progresses and the higher the acidity. For this reason, we constantly check the sweetness and sourness based on taste, and when the fermented sugar solution has the desired taste as a sugar solution during the brewing process, we immediately concentrate and reduce the sugar content to 80 degrees or higher in order to stop brewing. It's good to do that. When the sugar content is high (60 to 70 degrees), the sugar content and desired sweetness can be maintained relatively stably during the brewing process.

Example, 1. Acacia honey - 8 kg (raw honey) Water - 3 kg Mineral compound - specified amount Sodium silicate or (CH2CH2GeCOOH)2O3 In one example, 2 g
Charge 200g of honeycomb, keep the tank at 35°C, ferment and mature for 10 days, separate and re-seed the honey, and concentrate to make the sugar content the same as the raw honey. Mineral compounds include Ca and K, which are useful minerals for the human body.
, Fe (calcium chloride, calcium hydroxide, calcium phosphate, iron hydroxide, iodopotassium, etc.) and rare (trace) minerals Ge, Si, Se, Mn,
Water-soluble compounds such as Ca and I are used.

In particular, the present invention was effective for Ge and Si rare minerals. Silicon dioxide, GeO2 (hexagonal system), carboxyethyl germanium sesquioxide (CH2-CH2G
eCOOH)2O3, dimethylgermanium oxide, diethylgermanium oxide, silicic acid (H4Si
O4) Alkaline silicates and the like can be used.

Example, 2. Sugar - 5 kg Glucose - 1 kg Fructose - 1 kg Water - 4 kg Water-soluble mineral compound Specified amount Yeast seed Kobon (trade name) Black Koji (citric acid production) - 200 g Example 3. Sugar - 5 kg Fresh raw Honey or fed raw honey - 3 kg Water - 4 kg Water-soluble mineral compounds (fresh honeycomb or honey pigs) - 200 g [added when ripening progresses slowly] As above, the materials of Examples 2 and 3 above were charged and the tank was set up. 35℃
It was kept at a temperature for 15 days to age and ferment. After that, it was concentrated and the sugar content was raised to about 80 degrees to stabilize it.

In addition, for the second and subsequent productions, aged fermented honey can be used as seeds. As seeds, it is best to use the liquid that floats to the top after being left standing, and the fermentation residue.

That is, only the upper liquid is left behind and collected to renew the sugar liquid and mineral compounds.

Furthermore, in the present invention, the fermented seeds can be directly produced by the bees, and when used, the most flavorful sugar solution can be obtained (fed raw honey). To do this, give the bees sugar water (1
: No. 1) is fed, concentrated, stored and matured, then separated and collected and used as raw honey. This raw honey is rich in gluconic acid producing bacteria, honey bee yeast, etc., so it is used fresh.

The sugar solution of the present invention has a pH of 3.5 and is extremely stable. And it has a refreshing flavor, which is caused by raw honey,
It has a completely different flavor from sugar, with less of the sweet taste of honey and yeast sugar solution.

Furthermore, the sugar solution according to the present invention is nutritionally superior in that it contains rare minerals and is suitable for immediate drinking.

Mineral components are not only dissolved in water, but also yeast,
It is highly bioavailable in the body, perhaps because it is organicized by the action of bacteria, and because it is bound to carbohydrates.

It is thought that the production of organic minerals increases as yeast and bacteria take in minerals into their bodies while multiplying and repeat growth, proliferation, and self-decomposition. It is also thought that various complex reactions during the aging and fermentation process contribute.

The present invention is particularly useful as a food form with high utilization efficiency of germanium compounds that are difficult to drink (poor absorption and utilization, requiring effort to keep the stomach alkaline during drinking).

In addition, it is useful in improving absorption and utilization of various other appetizers on a par with honey-containing minerals.

The present invention has been described above in terms of food production, but it is also useful to use it as a raw honey for cosmetics.

This is because assimilated honey, like honey, can actively contain minerals (germanium, silicon, etc.) that are effective for the skin, and also contains skin vitamins (vitamin B) during the aging fermentation process. This is because it contains

patent applicant Kiyo Kondo (1 other person)

Claims (1)

[Claims] Minerals or mineral compounds are added to a sugar solution such as sucrose, glucose, fructose, honey, etc., and at least one of gluconic acid-producing bacteria, citric acid-producing bacteria, yeast, gluconic acid-producing enzymes, or citric acid-producing enzymes is made to act. , a method of assimilating mineral components during the aging fermentation process.