JPS62262984A - Production of health vinegar - Google Patents

Abstract

PURPOSE:To obtain a delicious health vinegar having excellent taste, flavor and quality, effectively utilizing waste, by adding oyster shell and/or coral or their treated product to food vinegar during production process and/or to produced vinegar. CONSTITUTION:Oyster shell and/or coral or their treated product is added to a food vinegar (e.g. produced from rice, SAKE lees, plum, etc.) during the production of vinegar and/or to the produced vinegar. The addition is carried out if necessary by putting the shell in a net, etc., and immersing in the vinegar or its raw material. The treated vinegar may be further treated with medicinal herb such as nandina, cranesbill, Fomes japonicus, cinnamon, clove, herb, acerola, etc.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for producing vinegar, and more specifically to a method for producing a new healthy vinegar characterized by processing with oyster shells and coral. .

Therefore, the present invention is of great use not only in the general food industry but also in the technical fields of health foods, pharmaceuticals, and health and nutritional foods. Furthermore, the present invention opens up a new field of use for corals and oyster shells, which were conventionally disposed of, and has very important significance in the fisheries industry and various technical fields of pollution prevention. .

(Conventional technology) Vinegar includes lees vinegar, rice vinegar, brown sugar vinegar, grain vinegar, and alcoholic vinegar.

In addition to vinegar, which is produced by exposing alcohol to acetic acid bacteria and fermenting it with acetic acid, it is also produced by pickling green plums and adding crushed perilla leaves. There is a type of plum vinegar.

These vinegars have traditionally been used exclusively as seasonings, but in recent years people have begun to drink them directly as health vinegars. However, vinegar has a unique sharp sour taste, making it difficult to drink directly. As described above, there is still no known technique for making healthy vinegar so mild that it is suitable for direct drinking.

Furthermore, there is no known technology to improve the flavor or quality of healthy vinegar by using the shells of coral or oysters after removing their flesh, and the idea of fortifying the vinegar with calcium is a pipe dream. The current situation is that this has not been done.

(Purpose of the Invention) The present invention has been made in view of the current state of technology, and is intended to improve flavor and quality without impairing the excellent properties of health vinegar as a health food. This was done with the aim of improving it and making it easier to drink.

(Disclosure of the Invention) In order to achieve the above-mentioned object, and also to create a flavor without impairing the excellent properties of vinegar as a natural seasoning, a natural food, and a health food.

Based on the perspective that there is no other effective way to improve quality than using natural products, we conducted intensive research from the perspective of food chemistry, fisheries production science, and natural product chemistry.

Then, as a result of extensive screening to find the optimal raw material from natural products, taking into account various factors such as the ability to improve the flavor of vinegar, ease of availability, and ease of production, the researchers found, completely unexpectedly, that oyster shell When used, the sharp sour taste characteristic of vinegar disappeared and it became extremely mild, making it especially suitable for direct drinking. When they continued their research based on this new knowledge, they confirmed that corals also exhibited excellent effects, and finally completed the present invention.

In particular, oyster shells are the shells of oysters that have been harvested, and not only do they have no useful use, but they are also discarded in large quantities, so an effective treatment method has been eagerly awaited to prevent pollution. be. Therefore, the present invention opens up a new industrial use for oyster shells, which are discarded in large quantities and are completely unsuitable for industrial use. By combining them, natural resources that have not been used at all can be effectively utilized.

According to the present invention, any type of oyster shell or coral, whether natural or cultured, can be used, and in addition to being able to use it as it is, the processed product (hereinafter referred to simply as "oyster shell") (sometimes referred to as "coral") can also be used freely. The processed products include crushed products, pulverized products, pastes made from these using water or vinegar, and vinegar extracts.

organic acids, such as acetic acid, citric acid, malic acid, tartaric acid,
Edible organic M) extracts such as oxalic acid, lactic acid, and gluconic acid, concentrates or dried products of these extracts, healthy vinegar products obtained by honzuke, and acid treatment of the surface of oyster shells, corals, or crushed or crushed products thereof. Examples include materials that allow the active ingredients to be easily leached out.

The present invention is carried out by adding oyster shells and corals at any stage of the vinegar manufacturing process and/or to the finished vinegar.

For example, in the case of alcoholic vinegar, a nutrient source for acetic acid bacteria is added to a diluted alcohol solution, and seed vinegar is added to prepare the vinegar, but oyster shells and coral may also be added at this preparation stage. This is followed by acetic acid fermentation, and oyster shells and coral may be added at this stage.

In the case of lees vinegar, oyster shell and coral treatment may be performed in the process of adding water to sake lees and alcohol fermentation, or a preparation stage using the filtrate of the alcoholic fermentation liquid, the boiling water obtained by heating it, and seed vinegar, Oyster shell and coral treatment may be performed in any of the subsequent acetic acid fermentation steps.

In addition, for rice vinegar, there is a saccharification process using koji and steamed rice,
The oyster shells and coral can be treated in either the alcoholic fermentation process, which is carried out by adding sake mash, or the acetic acid fermentation process, which is carried out by adding seed vinegar at the end. Even in brown sugar vinegar and black vinegar produced by alcoholic fermentation of brown sugar, which is a type of sugar, and then acetic acid fermentation, oyster shell and coral treatment may be carried out at any stage of the alcoholic fermentation process or the acetic acid fermentation process.

After the completion of acetic acid fermentation, a ripening process is required, but the intended purpose of the present invention can be achieved by treating the vinegar with oyster shells and coral during this ripening process, or by adding oyster shells and coral to the product vinegar. .

Similarly, the present invention can be advantageously applied to vinegars such as malt vinegar, apple cider vinegar, grape acid, and distilled vinegar.

The present invention also includes a method for producing healthy vinegar using plum vinegar as a raw material. To produce this plum vinegar-type health vinegar, for example, first, washed plum fruits are pickled in about 20 to 25% table salt, and a pressed stone is placed on top for about 3 to 4 weeks. During the pre-pickling process, oyster shells and coral are wrapped in a net or pickled with plums without wrapping, or oyster shells,
Oyster shells and corals are treated by using a processed product of oyster shells and corals, such as crushed corals and their extracts, together with salt, or by spraying them.

The plums pre-pickled in this way are picked a little early and colored with perilla according to a conventional method, or aged without coloring to obtain pickled red plums or pickled white plums. Similar to plum vinegar, these products have greatly improved flavor and mild acidity, making them easy to eat and delicious, and are also enriched with calcium, making them excellent health foods. .

Through the soaking process, green plums release water and other trace components and are mixed with common salt to obtain plum vinegar solution.

In this way, oyster shell, coral-treated plum vinegar and plum fruit are obtained. Further, even if persimmon shell and coral are added to a plum vinegar solution obtained by pre-pickling without using persimmon shell or coral according to a conventional method, the healthy vinegar targeted by the present invention can be obtained. The obtained healthy vinegar not only has a mild sharp acidity and salty taste, but also has a greatly improved overall flavor, and has the remarkable effects of being enriched with calcium.

In this way, healthy vinegar treated with oyster shells and coral can be obtained, but if necessary, take out the plums from the ume vinegar solution after soaking and dry them in the sun or in the shade according to the usual method. can get. Healthy umeboshi can also be obtained by spraying persimmon shell or coral liquid during the step of drying the plums by a conventional method without applying persimmon shell or coral treatment, or drying them in the shade.

According to a conventional method, 5 to 15% of plum fruit is mixed with perilla leaves to prepare red plum vinegar.

It is also possible to treat oyster shells and coral during this process. The obtained perilla leaves are also one of the useful health foods.

The raw umeboshi and red perilla thus prepared are placed alternately in a container, red ume vinegar is added, and the mixture is lightly pressed and stored in a cool, dark place for honzuke. After about 1 to 6 months, persimmon shells, coral-treated plum vinegar, and pickled plums are obtained. Of course, it is also possible to treat oyster shells and coral during the main pickling process.

As described above, in the present invention, vinegar is treated with oyster shell and/or coral, and the amount of oyster shell and coral to be used is set as a guideline of 0.01 to 100% of the raw vinegar, and the quality of the raw vinegar is determined. , window as appropriate depending on the properties, type, and intended health vinegar. For example, if a raw material acid with low acidity is used or a product with high acidity is intended, the amount used may be small, and in the opposite case, the amount used may be increased.

However, in honzuke, no harmful side effects occur at all no matter how high the amount used, and this point is also one of the excellent features of the present invention.

In this way, the present invention processes vinegar using oyster shells and corals to produce healthy vinegar.
Even better health vinegar is produced by treating it with medicinal herbs.

For that purpose, oyster shell, coral treatment as well.

Medicinal herbal treatments may be applied in either the vinegar production process, the aging process, or the vinegar product. Medicinal herb processing is done by drying various medicinal herbs raw, in the sun or in the shade, or by crushing them.
Alternatively, it can be carried out by extracting the active ingredients and adding them.

As medicinal herbs, any medicinal plant that is compatible with vinegar, oyster shell, and coral can be used freely, and this point is also a feature of the present invention.

For example, Nanten, present evidence, ten medicines, reishi, mountain spine, goji, windbreak, cinnamon, toki, clove, rhizome, peony root, green pine needle,
Persimmon leaves, summer dried grass, long leaves, fresh leaves, licorice, chili pepper, green leaves, rhubarb, gouhou, medicinal ginseng, anti-nose, cinnamon, bellflower,
Cinchona bark and other herbs are widely used, but are not limited to these, and acerola can also be used.

Acerola is a cherry shrub native to the West Indies and Puerto Rico, and belongs to the family Malpighiaceae (Malpighia punicifolia).
.

Acerola has a very high vitamin C content; compared to lemons, the fruit contains about 50 times as much vitamin C, and the new leaves contain about three times as much.

According to the present invention, acerola can be used not only in bad fruit but also in unripe fruit, in addition to the vitamin C exuded from the fruit, and even in the leaves of the tree, it is edible itself. Not only that, but a large amount of vitamin C, which is leached and transferred into the vinegar, can also be effectively utilized. Therefore, in the present invention, in the case of acerola, not only the fruit but also the tree leaves can be freely and advantageously used, and both the unripe fruit (green fruit) to the ripe fruit and the new leaf to the right leaf can be widely used. can. In addition, in the present invention, not only the above-mentioned acerola fruits and leaves, but also processed products such as pulverized products, extracts, and concentrates (hereinafter sometimes simply referred to as "acerola") are also used in the same manner as acerola. Can be used for

To treat oyster shells and coral at the same time as medicinal herb treatment (the same goes for acerola treatment) using plum vinegar as table vinegar,
Similar to the treatment of oyster shells and coral, for example, salt is added to green plums and salted under pressure. During this soaking process, green plums release water and mix with salt.
Plum vinegar liquid is generated, and this plum vinegar liquid is separated. on the other hand,
Various medicinal herbs are dried in the sun or in the shade as they are, or they are crushed, or their active ingredients are extracted, and these are added to plum vinegar solution and steeped for a predetermined period to obtain a medicinal plum vinegar extract. Alternatively, a medicinal herb vinegar extract can be obtained by adding medicinal herbs to a container in which green plums are pickled and soaking them at the same time. The acerola treatment may also be performed in any of the above steps, and can be performed in the salting, pickling, or directly on the plum vinegar extract.

Of these medicinal herbs, excluding acerola, the usage amount is 0.000 per 10Ω of vinegar products (including plum vinegar)
It is about 1 to 10g, but especially in the case of reishi mushrooms and chili peppers, o,
oos~o, oos g are preferred, especially 0.00
Around 1g is good, and for other medicinal herbs, 0.001~
0.5 g is preferable, and in particular around o, os g is preferable. There is no particular limit to the amount of acerola used, regardless of whether or not medicinal herbs are used.
% to 100%, and has extremely good coexistence with vinegar products, and the acerola treatment can enhance only vitamin C without imparting any off-taste or odor to vinegar products, so if necessary, the amount used can be further reduced. There is no problem even if it increases.

In this way, vitamin C is extracted by soaking for several months.
Not only is it strengthened, but various components of medicinal herbs are extracted from the vinegar and mixed with the vinegar. ” is for diarrhea, tenesmus, and sensitivity to cold.

For women's diseases, the ``ten medicines'' have medicinal effects such as diuresis, bowel regulation, and prevention of high blood pressure, and when these ingredients are fused or mixed together, they exhibit extremely excellent efficacy. It goes without saying that the effects of coral and oyster shell greatly improve the flavor of the vinegar product and fortify it with calcium, making it a healthy vinegar that is especially suitable for drinking.

In addition, the salted green plums that were previously separated from the raw plum vinegar were soaked in the medicinal plum vinegar extract, which had been treated with coral and oyster shells to improve the flavor and was fortified with calcium and vitamin C. Traditional pickled plums made by adding salt and perilla under heavy pressure are pickled, or raw pickled plums obtained by sun-drying or shade-drying pickled green plums according to the usual method of making pickled plums are pickled with perilla or alone. When soaked for several months, for example, 1 to 5 months, preferably 3 months, each component of the medicine '1y and plum vinegar extract penetrates into the plum flesh of the raw umeboshi, along with vitamin C, and becomes mixed. fused and matured,
The sharp salty taste disappears and becomes mild, and a medicinal herb pickled plum product enriched with calcium and vitamin C with excellent flavor is obtained.

Example 1 Herbal pickled plum vinegar (commercial product of Kishu Yakushi Ume Co., Ltd.) 50Q contains:
A net containing 50g of oyster shellfish (borei) after separating the flesh from oysters from Hiroshima Prefecture was suspended.

The herb-pickled plum vinegar was left at room temperature for 30 days and subjected to bolay treatment. The resulting plum vinegar has no sharp sour taste derived from organic acids such as citric acid, has a mild salty taste derived from table salt, has a completely improved flavor, and can be drunk directly without any resistance. I was able to do that. Furthermore, an excellent and healthy plum vinegar was obtained which was greatly enriched with calcium.

The trace components of the obtained product were analyzed and the following results were obtained.
B) was also analyzed.

Fe '66.3 154.46ppm 1
67.3ppmMg 160 5g3.47P
P@0.137%Ca 366 23
．． 29% 31.2%Cu trace
Not detected Not detected Zn trace
20.97ppm 18.6ppmMn
trace 31.47pm 3
8 ppm El, O, -0, 10% 0.1% Example 2 Six bottles of commercially available plum vinegar 1Ω (manufactured by Kishu Yakushi Ume Co., Ltd.) were prepared, and apart from this, 100 oyster shells (Borei) from Toba were prepared.
g, 300g, 500g, 700g, 1000
g each in a net, then put each in plum vinegar and soaked at room temperature for 45 days to produce healthy vinegar. One of these was used as a control and was not subjected to bolay treatment.

The trace components and pH of each of these samples were measured and the following results were obtained.6 When a sensory test was conducted by a total of 10 experienced panelists, it was found that the Borei-used area had a sour and salty taste compared to the control area. Both became milder and easier to drink, and the flavor was also improved. On the other hand, in the area using Borei, no significant sensory difference was observed between the 100g area and the 1000g area, but calcium was significantly enhanced.

Trace amount Standard PoyK Binri-ku mθyu component Plum vinegar 泵 泠 泠 Manse bile average pH 2,01
2,262,542,702,822,89Fe(Pp
m) 118 124 129 129 141
135Mg (%) 0.026 0.026
0.028 0.028 0.029 0.030Ca
(%) 0.046 0. ! 14 0.177 0
．． 184 0.214 0.239 Example 3 After washing 1000 g of white Kaga medium-grained green plums with water, add 200 g of common salt, mix well, cover with a lid, pressurize with a weight to pre-pickle, and pickle the plum fruit. Separation gave plum vinegar solution.

Half of coral and acerola (vegetables) were added to this plum vinegar solution, and the mixture was stored in a cool, dark place for one month to obtain a plum vinegar extract enriched with calcium and vitamin C.

Example 4 Acerola (
230g (raw chestnuts), 3g crushed Borei from Toba, salted plums (6
4000g of Shimamasu pickled in 0 year production, plum vinegar (saltness 12%)
3000 cc of this was soaked and stored for 2 months to obtain umeboshi and umezu extract with excellent flavor and greatly enriched with calcium and vitamin C.

Example 5 Mix 1000 g of green plums with 150 g of salt, cover with a lid, and pour 2
Salting was carried out by applying a pressure of 0.00-. Through this treatment, various components were released from the green plums together with water, forming a plum vinegar solution. This plum vinegar solution was separated from the plum fruit.

To the plum vinegar solution, 70 g of borei (oyster shell) and 0.005 g each of Nanten and Gennoshi (dry matter) were added and soaked for 3 months to obtain a medicinal plum vinegar extract enriched with calcium.

Example 6 Alcohol (95%), water, and vinegar seeds (5%) in a ratio of 1:2:4
A denatured alcohol was first prepared by mixing in the following proportions.

A stock solution was prepared by mixing 1.5 n of the denatured alcohol prepared in this manner, 8.5 n of seed vinegar, 1.5 Q of squeezed sake lees, and 10 fl of hot water. Add 3 kg of oyster shellfish from Toba to this preparation liquid.
was added and the acetic acid fermentation was carried out by the standing method in a conventional manner to 1.5
After aging for 2.5 months while stirring twice a day, calcium-fortified alcoholic vinegar was obtained.

Example 7 After heating a brown sugar solution prepared by adding water to brown sugar produced in Amami Oshima, alcoholic fermentation was performed according to a conventional method.

The fermented brown sugar solution obtained in this way is filtered, and the filtrate (clear juice) is
Separate. A portion of the clear juice is heated to 70°C and used as a guide rod. 5Q of separately prepared brown sugar vinegar seeds, 2.5Q of clear juice, and 2.5Q of lead rod were charged and acetylated by a standing method according to a conventional method. After stopping the main fermentation and lowering the product temperature to room temperature, acerola (fruits and vegetables) and Borei were added once each, aged for 3 months, and purified and filtered to obtain a calcium and vitamin C enriched black vinegar product. . In addition, the separated blue acerola became edible, opening up promising uses for fruits and vegetables that had no commercial value.

Example 8 Commercially available brown sugar vinegar (black vinegar) 10Q and Hiroshima Borei crushed product 70
A calcium-enriched product was produced by adding 0 g of the calcium and storing and aging it at room temperature for one month.

Example 9 When producing brown sugar vinegar according to a conventional method, 70 g of acerola (vegetables) was added to 112 g of black vinegar liquid during the ripening process.
, coral 20g, southern sky and current evidence (dry matter) 0.00 each
5g was added and soaked for 3 months to obtain a medicinal black vinegar extract enriched with calcium and vitamin C.

(Effects of the Invention) According to the present invention, by using oyster shells and coral, not only can various types of vinegar be fortified with calcium, but also the tongue-stinging irritation, strong acidity, and spiciness caused by salt, which are characteristic of vinegar, can be reduced. It becomes very mild and delicious. Therefore, it is easy to drink and eat directly, and the various health-improving effects and seasoning effects of vinegar are further enhanced.

Moreover, it can be used in combination with various medicinal herbs, and in that case, the various medicinal effects, health promotion, nutritional properties, and vitamin enrichment of the medicinal herbs can also be widely utilized. In addition, the taste properties are further improved, and the sharp taste peculiar to vinegar derived from various organic acids and salts is masked, resulting in a very mild taste.

Especially in the case of plum vinegar, it not only has a mild sour and salty taste, making it very easy to drink, but also reduces the amount of salt used in the production of plum vinegar, making it possible to produce so-called low-salt plum vinegar or sweet-salt plum vinegar. In addition, the health value of plum vinegar has increased, and plum vinegar can be consumed freely and in large quantities without worrying about the harmful effects of salt such as high blood pressure.Furthermore, the low salt content of plum vinegar products has further increased the health value of plum vinegar. It has become widely available for new uses, including in processed foods and as an additive to other foods.

Furthermore, it can be used in combination with various medicinal herbs, and in that case, it is not only possible to further reduce the amount of salt used, but also the various medicinal effects, health promotion, and nutritional properties of medicinal herbs can be widely utilized. can do. In addition, the taste properties are improved, and the sharpness characteristic of plum vinegar derived from 1 common salt is reduced, resulting in a very mild taste.

Furthermore, oyster shells had no useful use and were discarded in large quantities, becoming a source of pollution. However, the present invention has opened up new industrial uses for oyster shells, allowing for the effective use of natural resources and the prevention of pollution. However, the present invention is very superior.

Claims (1)

[Claims] A method for producing healthy vinegar, which comprises adding oyster shell, coral, a mixture thereof, or a processed product thereof during the vinegar production process and/or to the finished vinegar.