JPS6128380A - Preparation of vinegar for drinking - Google Patents

Abstract

PURPOSE:To alleviate stimulative acidity and irritating smell of acetic acid, and to obtain vinegar for drinking rich in nutritive value and flavor, by blengint apple vinegar with a proper amount of a mixture of honey, isomerized lactose, and milk serum in a fixed ratio. CONSTITUTION:Apple vinegar is blended with one or more of rice vinegar, grain vinegar, fruit vinegar except apple vinegar, and brewed vinegar to give a solution, and a mixture of honey, isomerized lactose, and milk serum in a fixed ratio is added to the solution, to give the aimed vinegar for drinking. EFFECT:Using no food additive at all. USE:Being diluted and used for drinking.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention uses apple cider vinegar as a main ingredient and adds and mixes specific substances thereto to exert an effective effect on the human body. 7 in fruit vinegars other than brewed vinegars and brewed vinegars
It is produced by mixing honey, isomerized lactose, whey, etc. into a mixture whose main ingredients are seeds or two or more types of vinegar.

Conventional technology The production of drinking vinegar has been known for a long time, and in the American state of Permont, it is customary to add honey to apple cider vinegar, dilute it with water, and drink it every day under the name Permont Drink. There is.

Also, vinegar, rock sugar, and fruit 5j! Potable vinegar is also becoming popular, in which the liquid is diluted with water and drunk after a period of weeks to months.

In any case, the main component is acetic acid, and in addition to acetic acid, it also contains organic acids such as lactic acid, gluconic acid, citric acid, and malic acid, but the amount is small. The drawback is that it is difficult to drink even if honey, sugar, etc. are added to it, or it is diluted with water, even if it is diluted with water. As a way to improve these drawbacks, by adding acids such as citric acid and malic acid in approximately the same amount as acetic acid,
There are some types of drinking vinegar on the market that can reduce the smell of acetic acid, but when this happens, it feels like they can no longer be called drinking vinegar. Furthermore, it is not preferable to use food additives such as citric acid and malic acid too easily.

Problems to be Solved by the Invention Conventionally, known drinking vinegar for women is commercially available, but it has many drawbacks, such as a pungent odor and a pungent sour taste, so it is not popular with many people. The present invention focuses on these points.

Means for Solving the Problems The present invention does not only add honey to vinegar, but also uses other than honey.
By adding and using a mixture of isomerized lactose and whey in a certain ratio, it relieves the pungent sour taste and odor of acetic acid, and at the same time provides a drinkable product that is rich in the bifidus factor of isomerized lactose and the nutritional value and flavor of whey. Developed to obtain vinegar, the lactulose contained in isomerized lactose has the effect of proliferating Bifidus bacteria in the intestines and reducing Escherichia coli, and this isomerized milk l! Its unique effects can be achieved by adding it to vinegar. The amount of isomerized lactose added to vinegar can be expected to be sufficiently effective within the range of undiluted solution λ to 5f for the amount ingested on the 7th day, so drinking vinegar should be diluted to about S times and drunk several times on the 7th day. is appropriate.

In addition, whey contains acidity as lactic acid, soluble solids, non-fat milk solids, ash, free amino acids, minerals, water-soluble vitamins, etc., and the addition of these to vinegar is subject to the present invention. It is an essential requirement in Japan and is important along with honey.

Dormitory Example Apple cider vinegar with an acidity of about S is used as the basic element of the vinegar according to the present invention, and honey, isomerized lactose, and whey are mixed in a certain ratio and released. It was proven that the odor was reduced and the taste was good.

Also, as in the previous step, use apple cider vinegar with an acidity of about J-, and mix it with honey, isomerized lactose, whey, etc. so that the total amount of apple cider vinegar is 75% by weight. The amount of isomerized lactose was always 75% by weight of the total amount.

Also, Spring A is well-versed in sensory testing! According to a taste test, the drink was diluted 3 times and drunk.

l Test area A-J Apple cider vinegar (acidity S)
Chimi 263'100f Isomerified lactose 30 Milk 渭j λ test area B-7 Apple cider vinegar (acidity S%) / 00(f)ha
Honey 2 Ooop Isomerized lactose 30 Whey 103 test area C-s Apple cider vinegar (acidity jchi) / 00Cf) Honey 50 daO
Of Isomerized lactose 30 Whey 20 French test area D-.

Apple cider vinegar (acidity 6% > 700 (1 > oop honey 30-0) The same amount of apple vinegar with an acidity of S- and rice vinegar with an acidity of 4t, !chi is used in the same manner as (g). I did a test.

l Test area A=J Apple cider vinegar (acidity S)! ;0(II)) rice
Vinegar (acidity 445) SO /\Chimitsu 2 Otsu
poop isomerized lactose 30 whey Sλ test area B=6 apple cider vinegar (acidity 5t) 30(f) rice ff
F (acidity taS%) SO8 chimi
TS 2 O 0 G 00 No isomerized milk 30 Whey 10 3, Test area C = S Apple cider vinegar (acidity 5 T) Ta Q (wood Vinegar (acidity IA s) s.

Hachi Mitsuko 30
1100f Isomerified lactose 30 Whey Ko0 ≠ Test area D = / Apple l! rl: 1 degree 5%) 30 (f>rice
Vinegar (acidity lAs*> so daooy honey) Tsumata The results of preference evaluation using sensory tests are: Extremely difficult to drink (0 points), Slightly difficult to drink (7 points) Easy to drink (K points) If all criteria are expressed as the following table, the results are as follows: becomes.

Honey, which is the main element of the present invention, is collected by bees from the honey glands of plant flowers and accumulated as their own winter food, and is a sticky, transparent concentrated liquid with a strong sweet taste.

Most of its ingredients are glutinous, which is extremely easy to digest and absorb as food, and is a fast-acting calorie source. Incidentally, the ingredients of honey are as follows.

/! F If! J-J07K
QaL Moisture 203(f)
Protein quality a2
Lipid O-sugar
Quality 7ri2 fiber
Ostrium
/ O-rin
/4 Vitamin A0 Vip My E100/ (mf) Vitamin E2 0
．． 0/Nicotinic acid 02 Vitamin C3 Effects of the invention Normally, when creating a product after considering the flavor improvement of drinking vinegar and its effectiveness for the human body, it is difficult to say that using food additives lightly is the correct method. Moreover, regulations are becoming stricter every year, and even though new food additives are being approved one after another, there is no end to debate over whether or not the additives themselves should be adopted. Therefore, the present inventor focused on this point and as a result of research and experiments, completed the production without using any additives, and produced vinegar as simple ordinary vinegar, and diluted products with added and mixed necessary elements. It is produced and released so that it can be used as a drinking alcohol, and its practical effects are significant.

Claims (2)

[Claims] (1) A method for producing drinking vinegar, which is characterized in that it is produced by adding an appropriate amount of a mixture of honey, isomerized lactose, and whey at a certain ratio to apple cider vinegar. (2) Honey, isomerized lactose, and whey are mixed in a certain ratio in a solution of apple vinegar mixed with rice vinegar, grain vinegar, fruit vinegar other than apple vinegar, and one or more types of brewed vinegar. 2. A method for producing drinking vinegar according to claim 1, characterized in that it is produced by adding an appropriate amount of vinegar.