JPS609477A - Preparation of fermented nutrient drink - Google Patents

Abstract

PURPOSE:To produce the titled drink having high nutritive value and takable even by a man of obesity or diabetes, by carrying out the alcoholic fermentation of a part of the sugar contained in honey, and then subjecting the product to acetic acid fermentation. CONSTITUTION:Diluted honey obtained by adding a proper amount of water to honey is heated at 60-65 deg.C for 10-15min, and quenched to 20-25 deg.C. Slurry wine yeast is added to the mixture to effect the alcoholic fermentation until at least a part of the contained sugar is converted to alcohol. The obtained alcohol- containing honey is added with 20-30% acetobacter cultivation liquid to terminate the alcoholic fermentation and start the acetic acid fermentation at 32- 36 deg.C. When the alcohol concentration reaches <=1% and acetic acid content reaches 1.0-12%, the product is heated at 60-65 deg.C and quenched to terminate the fermentation. A fermented nutrient drink having a sugar content of 0.5-40% and acetic acid content of 1.0-12% can be obtained by this process.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a fermented nutritional drink using honey beetle as a raw material.

Stingy honey is mainly composed of sugars such as glucose, fructose, and sucrose, but it also contains vitamins and essential amino acids.

It is rich in minerals and other nutritional components essential to humans, and is widely popular as a food for restoring physical strength and as a highly nutritious health food.

Traditionally, stingy honey has been used exclusively by mixing it with other foods. When used in this way, the sugar content is 70-80%.
%, it has a very high calorie content, so it helps you recover your physical strength,
Even though it is a highly nutritious health food, it is avoided by people who are overweight or have sugar detected in their urine.

The purpose of the present invention is to solve this problem and create a highly nutritious fermented nutritional drink made from honey that can be consumed not only by ordinary people but also by overweight people and people with sugar detected in their urine. is to provide. Another purpose is to contain nutritional components other than the sugar in stingy honey, such as vitamins, essential amino acids, minerals, etc., to reduce the sugar content, and to provide nutrients that contain many new components that did not exist in stingy honey. Our goal is to provide high-quality fermented nutritional drinks.

As a result of intensive research to achieve the above object, the present inventors used honey as a raw material, carried out alcoholic fermentation of a part of the sugar contained in it with yeast, and then fermented all or part of the produced alcohol with yeast and alcoholic alcohol. It has been found that a fermented nutritional drink with high nutritional value can be obtained by carrying out fermentation and then subjecting all or part of the produced alcohol to acetic acid fermentation using acetic acid bacteria. The present invention was completed based on this knowledge.

The flavor of the honey used as a raw material in the present invention varies greatly depending on the flowers collected and the place of production, so the flavor of the product will vary depending on the type of stingy honey used. Therefore, several types of stingy honey may be mixed and used depending on the purpose.

Prepare stingy honey mash by adding an appropriate ratio of water to stingy honey.

The amount of water added is calculated and determined based on the sugar content and acetic acid concentration of the target product. For example, it is preferable that the amount ranges from the same amount to three times the amount.

The obtained stingy honey mash is heat sterilized at 60 to 65°C for 10 to 15 minutes, and then rapidly cooled to 20 to 25°C.

Alcohol fermentation is started by adding an appropriate amount of muddy wine yeast, which has been purely aerated cultured in a yeast culture tank and separated using a centrifuge, to the mash.

Sake yeast, shochu yeast, etc. may be used instead of the wine yeast.

After adding yeast, the temperature of the mash is maintained at 20 to 25°C and alcohol fermentation is performed to convert all or part of the sugar content into alcohol. In order to give the product a sweet taste, it is preferable that the sugar content in the product remains in the range of 0.5 to 40%, for example.

For example, liquid depth is 80 to 9.
Transfer to a cylindrical or square tank with a concentration of 0 cIrL, and add the acetic acid bacteria culture solution prepared in advance using honey as raw material (
Iij, c, vinegar), for example, 20 to 3 of the amount of mash
Add 0%. Depth of mash after adding vinegar: 120
It is below Confucianism.

Tomari vinegar is usually made by using a portion of the acetic fermentation mash of dry soybean acid produced previously, which is stored in a cool, dark place without being sterilized.

i[u When vinegar is added, p■ of the mash decreases and alcohol fermentation stops. To prevent alcohol and acetic acid from evaporating, the moromi tank is covered with a lid with two or three small holes for air circulation. The temperature of the mash is raised to 32-36°C to allow acetic acid bacteria to proliferate, and the temperature is then maintained to carry out acetic acid fermentation.

The alcohol in the mash gradually decreases due to the production of acetic acid. When the alcohol concentration becomes less than 1% and a predetermined amount of acetic acid has been produced, the temperature of the mash is raised to 60-65°C and then rapidly cooled to begin fermentation. make it stop. The content of acetic acid is 1
．． It is preferable to adjust the concentration to 0 to 12%. After the finished mash is refined and filtered, it is stored in a sealed tank for a certain period of time to harmonize the flavor.

The obtained product is made into a fermented nutritional drink as it is or by adding water to adjust the ingredients, and is then bottled or otherwise made into a product.

The fermented nutritional drink obtained by the method of the present invention uses only stingy honey and water as raw materials, and only contains one of the sugars contained in stingy honey.
Part or all of the sugar is left at a concentration of preferably 0.5 to 40% and is converted to alcohol by alcohol fermentation, which is then converted to acetic acid by acetic acid fermentation, so that the sugar content in the sting chamber is reduced and the calorie content is reduced.

The reaction in which sugar in the stingy chamber passes through alcohol to produce acetic acid is C6H1206 = 2C2H50H + 2CO2...
...(1)02H50H+ 02= Of(,0O
OH+ H2O......(2) Represented by
As a result of the reaction of (1) above, 2 moles of carbon dioxide are released from 1 mole of sugar, and as a result, depending on the amount of acetic acid produced, the extract content is lower than that of the raw honey, and the calorie content is lower.

However, components other than sugar contained in the stingy chamber, namely,
Not only do most of the nutritional components such as vitamins, essential amino acids, and minerals remain intact, but they are also secondary to the production of alcohol and acetic acid through fermentation with yeast and acetic acid bacteria. Aromatic ingredients such as aldehyde esters, organic acids such as lactic acid, citric acid, and malic acid, and vitamins newly produced by yeast and acetic acid bacteria.

It contains many new components that were not present in the raw material chamber, such as amino acids, other physiologically active substances, and bacterial components eluted by autolysis of yeast and acetic acid bacteria.

Furthermore, its main components are brewed acetic acid and sugar, both of which are useful for recovering from physical fatigue and as a health food. Furthermore, according to the method of the present invention, the content ratio of sugar and acetic acid can be freely changed to a desired one, such as a sweet low acid content or a dry high acid content, depending on the degree of dilution of the stingy honey and the degree of alcohol fermentation. The soft sweetness of stingy honey and the refreshing sourness produced by fermentation harmonize well, and the refreshing aroma obtained by fermentation is combined with the aroma of honey to create a delicious drink. .

Therefore, it is suitable for both children and adults in general, and can be consumed by people who are overweight, have high blood pressure, or have diabetes.

As described above, the fermented nutritional drink obtained by the method of the present invention is made from commercially available sugar or stingy honey.

Unlike health drinks that simply mix organic acids, vitamins, amino acids, medicinal herbal extracts, and flavorings, all nutritional ingredients are natural ingredients and ingredients produced by fermentation, and there are many types of nutritional ingredients. It is a fermented nutritional drink with high nutritional value and a refreshing flavor that harmoniously combines these ingredients.

Example 1. Low-acid sweet stingy honey fermented nutritional drink (1) Raw materials and analysis values 1) Stingy honey Moisture 17.7 (%) (% indicates weight %) Crude protein 0.3 Crude ash 0.18 Total sugar 76.511 Specific gravity 1.37 2) Yeast Association Wine DC No. 2 yeast (W4 Brewing Association)'
) South L Vinegar After diluting stingy honey and producing alcohol through fermentation, acetic acid bacteria culture solution (2) Preparation composition (per 1 batch) Stingy honey 45o Ky Water 672 drunkenness 2401 Yeast IK2 (muddy yeast) (3) Manufacturing process Stingy honey 450 Add water 6721 to K9 and dissolve, 60
It was sterilized by heating at 15°C for 15 minutes and cooled to 22°C. Transfer 1000 liters of this honey diluted liquid to a cylindrical tank with a diameter of 1.2 m (liquid depth 88 m), and add muddy wine yeast IK to this.
y was added and kept at 22 to 25°C for 4 days of alcoholic fermentation. Obtained alcoholic moromi 960/KifIt
After adding vinegar 2401 and carrying out acetic acid fermentation at 32 to 34°C for 21 days, it was heated at 60°C for 15 minutes and cooled to 25°C. This was purified and purified and stored and aged for 2 m3 months.

(4) Manufactured products The analytical values of this stock solution were as follows.

p) 1 3.5 Acidity 48.2 (2.9% as acetic acid) Total sugar content 2
1.4% Total nitrogen 85~% Alcohol 0.6% It is a yellow-brown transparent liquid with a harmonious soft sweetness derived from stingy honey and a gentle acidity, and also has the aroma of stingy honey itself. There was an aroma produced by fermentation, and the flavor was harmonious.

Example 2. High acid dry honey fermented nutritional drink (1) Raw materials and analytical values 1) Stingy honey is the same as that used in Example 1 2) Yeast
No. 7 Yeast for Sake by the Association (Breweries Association) 5) 1. Acetic acid bacteria culture solution obtained by diluting honey and producing alcohol through fermentation, then inoculating and culturing acetic acid bacteria.

pH 3.0 Acidity 70.0 (4.2% as acetic acid) Total sugar content 0
．． 6% (2) Preparation composition (per liter preparation) Honey ra285y Water 792l Tontonzu 6001 Yeast IK2 (muddy yeast) (5) Manufacturing process Dissolve 7921 water in JJO to 285v honey and dissolve 60
It was sterilized by heating at ℃ for 15 minutes, and then cooled to 22℃. Mud sake yeast l Ky was added to this honey diluted liquid 10001, and alcohol fermentation was carried out in the same manner as in Example 1. The resulting stingy alcohol mash 9521 was diluted 2 times by adding 952 g of water, transferred to a cylindrical tank with a diameter of 1.8 m, and 600 g of vinegar was added thereto, kept at 32-34 ° C.
After acetic acid fermentation for several days, the acetic acid fermentation mash yielded 23,801 mash. Divide this mash into two and use one as +1iJ for the next production.
It was stored in a cool and dark place to be used as L vinegar. the other is 6
It was heat sterilized at 0°C for 15 minutes and then cooled to 25°C. This was purified and then stored and aged for 2 m3 months to obtain a fermented nutritional drink.

(4) Manufactured products The analytical values of this stock solution were as follows.

pH 3.0 Acidity 73.2 (4°4% as acetic acid) Total sugar content 0
．． 6% total nitrogen 30 yng% alcohol 0 This liquid was a pale yellow transparent liquid with a strong sour taste, the flavor of stingy honey itself, and the aroma produced by fermentation. It contains almost no sugar, making it a good drink for people who are overweight, have high blood pressure, or have diabetes.

Patent applicant Morinaga Jozo Co., Ltd. Maruboshi Vinegar Co., Ltd.

Claims (1)

[Claims] 1. It is characterized by using honey as a raw material, alcohol fermenting a part of the sugar contained therein with yeast, and then subjecting all or part of the produced alcohol to acetic acid fermentation with acetic acid bacteria. A method for producing fermented nutritional drinks. 2. The sugar content of fermented nutritional drinks is 0.5-40%,
The method for producing a fermented nutritional drink according to claim 1, wherein the content of acetic acid is at a concentration of 1.0 to 12%.