JPS60149375A - Brewed vinegar of persimmon - Google Patents

Abstract

PURPOSE:The titled vinegar, obtained by using a fruit of Diospyros Kaki as a raw material, having promoting action on lipoperoxide metabolism and antioxidizing ability for food, and suitable for a seasoning. CONSTITUTION:A persimmon (Diospyros Kaki), e.g. FUYU or SAIJO species, is crushed first to prepare a must. A yeast is then added thereto, and the fermentation is carried out at about 20 deg.C to give the aimed vinegar.

Description

[Detailed Description of the Invention] This invention relates to oyster brewed vinegar, and its purpose is to
By providing oyster-brewed vinegar made from the fruits of Spyros Kaki, we can promote the metabolism of lipid peroxides in people who regularly drink this oyster-brewed ll'il, or use it as a seasoning in food. According to the present invention, oyster-brewed vinegar is capable of imparting a sour taste to foods and also imparts anti-alcoholic properties to foods.

Conventionally, the common use of Diospyros Kaki was to eat the sweet persimmon as it is, or to eat the astringent part of the astringent persimmon.

The inventors discovered that the oyster (Diospyros I (UK)
After conducting intensive research on new uses for +),
As a new use for oysters (Diospyros Kaki), we planned to produce oyster-brewed vinegar using persimmon fruit as a raw material, something that had never existed before, and when we carried out the idea, we discovered that the tannin components and tannin decomposition components contained in this oyster (Diospyros Kaki) (e.g. catechin, epicatechin, epigallocatechin, etc.) are contained in brewed vinegar, and as a result, oyster brewed vinegar has the effects of amino acids and enzymes of conventional brewed vinegar, as well as tannin components and tannin-degrading components (e.g. catechin, This invention was completed by elucidating that it also has the effects of shrimp catechin, epigallocatechin, etc.).

That is, the present invention relates to oysters (Diospyros Kaki).
) is used in oyster-brewed vinegar made from the fruit of oysters.

Oysters (Diospyros Kak) used in this invention
As for i), all conventionally known oysters are good, for example,
Sweet persimmons include Fuyu persimmons, Tsugibe persimmons, Gosho persimmons, Hana Gosho persimmons, Tenjin Gosho persimmons, II'-O1 persimmons, and astringent persimmons include Dojo Mineya persimmons, Yokono persimmons, Hirakunashi persimmons, You can give Saijo persimmons and Fuji persimmons.

In order to make brewed vinegar according to the present invention using such oysters, brewed vinegar (6 colors of direct acetic acid-fermenting bacteria) is added, and the acetic acid fermentation is combined with the alcohol fermentation for 11 minutes. ) or Hinegar vinegar (in which the oyster liquor is first made into alcoholic liquor, and then the oyster liquor is fermented with acetic acid and dissolved).

As an embodiment of this invention, a manufacturing example of Hineker+"it will be described below.

First, a tank of persimmon fruit is taken and crushed to prepare must, which is a mixture of fruit, pulp, pericarp, and seeds.

At this time, add 100 to 1501+ sulfite as necessary.
Add 1+m.

If the sugar content of this must is 20% or more, add sugar.

If possible, it is preferable to use unrefined sugar such as molasses or brown sugar instead of refined sugar.

The reason for this is due to the experimental knowledge17 of these inventors.
It is known that among the components removed as impurities during refining, therefore, in unrefined sugars such as molasses or brown sugar, anti-allergic components are contained 1°C, and these are, for example, phenylglucose. This is because it is profitable.

Incidentally, if necessary, 'C, pectin-degrading enzyme, and tannin-degrading enzyme may be added.

After this, yeast is added to this must and fermented at around 20 degrees Celsius for the required number of days.

If necessary, the must may be squeezed before fermentation t1 and only the filtrate may be subjected to fermentation.

After this fermentation, if the must is not pressed before fermentation, the fermented liquid is pressed, the pericarp and seeds are removed, and the fermentation liquid is fermented for the required number of days, after which it is left to stand and the lees are filtered.

In this way, oyster brewed vinegar is made using oyster wine as a raw material.

That is, sake lees and vinegar seeds are added to persimmon sake, acetic acid is obtained over a required number of days, and then left at a required temperature for a required number of days to undergo acetic acid fermentation.

After this acetic acid fermentation, it is pressed and separated into acetic acid and oyster-brewed vinegar.

The oyster brewed vinegar thus obtained may be diluted and drunk, or may be used as a seasoning as usual.

In addition to the effect that the oyster brewed vinegar according to this invention can be used as a seasoning, it also has the following effects:
The blood becomes alkaline, which helps improve stiff shoulders, high blood pressure, arterial effects, constipation, etc. In addition, this oyster brewed vinegar contains a high content of tannin components and tannin-degrading components (e.g. catechin, shrimp catechin, shrimp locatechin, etc.) This is an innovative brewed vinegar that also has antioxidant effects and lipid peroxide metabolism promoting effects due to its tannin components and tannin decomposition components.

Also, supplementary sugar during the brewing process! In sugar production, unrefined sugar such as molasses or brown sugar is used to produce oyster-brewed vinegar, which also has anti-allergic effects.

Next, the present invention will be further explained by Examples and Test Examples.

Example Using oysters (Yokono variety, Shibugaki) (produced in Niimi City, Okayama Prefecture),
Manufactured oyster brewed vinegar.

The oysters used were 100 kg, and the obtained oyster brewed vinegar was 5 kg.
It was a little.

The brewing period is i ['f: 3 months, the brewing temperature is 20 to 25
It happened in degrees.

Taste test A taste test was conducted using the oyster brewed vinegar prepared in Example ii7 above.

When 60 men and women (6 years old to 68 years old) sampled oyster-brewed vinegar mixed with water to a 10% concentration, one 6-year-old boy and one 16-year-old girl complained of a slightly astringent taste. In addition, except for one 20-year-old woman who complained that the vinegar was a little sour, all of the remaining 57 people claimed that the vinegar was as good as the brewed vinegar.

Test example 1 A 9-year-old girl, weighing 35 kg, consumed oyster brewed vinegar in the morning and afternoon.

I took 30 On+L (diluted with water to 15% concentration and added honey as required) three times a day in the evening.

After continuing to take the drug for 6 months, my weight decreased to 29 kg.

Test example 2: Female, 35 years old. He weighs 85 kg (height 156 cm) and is obese.

Oyster brewed vinegar 3 times a day in the morning, noon and evening 300ml each (15
(diluted with water to a concentration of 10%) was taken with meals and at rest.

After 4 months of taking the drug, the weight decreased to 78 kg.

Test Example 3 A 30-year-old woman, mother of two children. 150cm for each degree of longitude
It was 70Kg.

I have severe stiffness in my shoulders and frequent lower back pain.

Oyster brewed vinegar 3 times a day in the morning, noon and evening 300ml each (15
% diluted with water and then added with honey as necessary) was taken.

On the 15th, the subjective symptoms of stiff shoulders and lower back pain were alleviated, and three months later, the stiff shoulders and lower back pain were completely gone.

At the same time, his weight decreased by an average of about 2 kg per month, reaching 58 kg after 6 months.

Test Example 4 Antioxidant effect in dried fish The belly of a mackerel was opened, one of the inner brackets was removed, and 1/4 of the tail was cut, and the amount of lipid peroxide was measured by the Yagi method.

The remaining 3/4 was cut in half lengthwise from the center, and one half was immersed in oyster-brewed vinegar for 30 minutes in the example, and the other half was immersed in regular rice-brewed vinegar (Hanmoto Jozo (barrel)) for 30 minutes. did.

Each of these halves was dried under direct sunlight, and the amount of lipid peroxide was measured using the Yagi method.

The results show that the amount of lipid peroxide in the untreated tail is 48 nm.
ol/g, 79 nmol/g of oyster brewed and soaked dry matter, and 2050 no+ol/g of rice brewed and vinegar soaked dry matter.

As can be seen from the above results, the oyster brewed vinegar according to the present invention has excellent effects.

Claims (1)

[Claims] ill Oyster-brewed vinegar made from the fruit of the persimmon (Diospyros Kaki).