JPS63167786A - Powder vinegar blended composition - Google Patents
Powder vinegar blended compositionInfo
- Publication number
- JPS63167786A JPS63167786A JP61309457A JP30945786A JPS63167786A JP S63167786 A JPS63167786 A JP S63167786A JP 61309457 A JP61309457 A JP 61309457A JP 30945786 A JP30945786 A JP 30945786A JP S63167786 A JPS63167786 A JP S63167786A
- Authority
- JP
- Japan
- Prior art keywords
- vinegar
- glucono delta
- powder
- delta lactone
- lactone
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 52
- 239000000052 vinegar Substances 0.000 title claims abstract description 51
- 239000000203 mixture Substances 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 title abstract description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 21
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 16
- 235000012209 glucono delta-lactone Nutrition 0.000 claims abstract description 14
- 239000000182 glucono-delta-lactone Substances 0.000 claims abstract description 14
- 229960003681 gluconolactone Drugs 0.000 claims abstract description 14
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 abstract description 8
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 abstract description 5
- 235000012208 gluconic acid Nutrition 0.000 abstract description 5
- 230000008859 change Effects 0.000 abstract description 4
- 239000000174 gluconic acid Substances 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract description 2
- 150000002596 lactones Chemical class 0.000 abstract description 2
- 235000021430 malt vinegar Nutrition 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 235000014101 wine Nutrition 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 description 5
- 235000003599 food sweetener Nutrition 0.000 description 4
- 229950006191 gluconic acid Drugs 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical group CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical group CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000544066 Stevia Species 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000021425 apple cider vinegar Nutrition 0.000 description 1
- 229940088447 apple cider vinegar Drugs 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 229940124600 folk medicine Drugs 0.000 description 1
- 125000000457 gamma-lactone group Chemical group 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 231100000344 non-irritating Toxicity 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、改良された粉末状の健康食酢に関し。[Detailed description of the invention] [Industrial application field] The present invention relates to improved powdered health food vinegar.
更に詳しくは呈味性が良好で、かつ、安定化した粉末酢
配合組成物に関する。More specifically, the present invention relates to a composition containing powdered vinegar that has good taste and is stabilized.
近年、健康を維持・増進する上で食酢が重要な役割を果
すことが、経験的にも学問的にもよく知られるようにな
りて来た。その念め、酢を愛飲する人が増加し食酢と銘
うつ市販品も幾つか出廻っている。In recent years, it has become well known both empirically and academically that vinegar plays an important role in maintaining and promoting health. As a reminder, the number of people who enjoy drinking vinegar has increased, and several commercially available products labeled as table vinegar are now on the market.
ところで、これらの製品は液状の食酢が大半を占めるが
、一方で、水分が無くかつ、嵩はらないとの観点から粉
末食酢も注目を集めている。それにもかかわらず現在提
供されている粉末食酢の用途は「すし」などの調味料用
に限定されている。By the way, most of these products are liquid vinegar, but on the other hand, powdered vinegar is also attracting attention because it has no moisture and is not bulky. Despite this, the use of powdered vinegar currently available is limited to seasoning for ``sushi'' and the like.
他方、食酢による健康疲労快復には成人１人当シ、少な
くとも１５ｒＩｔＶ日（酢として）の摂食がよいと言わ
れている。そのため、多量の酢を摂取しゃすくすぺく、
液状では生薬、民間薬、薬用果実等のエキス分の添加（
特開昭６０−２５６３７４号公報参照）、あるいは有機
酸水溶液に甘味持続性甘味料ｔ ｐＨ２，７〜３．３で
共存せしめるものが提案されている（特公昭５９−４１
１４号公報参照）。On the other hand, it is said that to recover from health fatigue with vinegar, it is recommended that an adult consume vinegar for at least 15 rItV days (as vinegar). Therefore, if you consume large amounts of vinegar,
In liquid form, extracts of crude drugs, folk medicines, medicinal fruits, etc. are added (
JP-A-60-256374), or a long-lasting sweetener t coexisting with an organic acid aqueous solution at a pH of 2.7 to 3.3 has been proposed (Japanese Patent Publication No. 59-41).
(See Publication No. 14).
また、粉末酢についても前記のものの他、醸造酢にアル
カリ性ナトリウム塩を加えて酸味を中ｉ、固定化し、特
殊な乾燥堵によフ調製するもの（特公昭５１−３０１６
０号公報参照）や、含酢酸調味料液に特定のオリが糖を
添加して乾燥することによシ調製するものが提案されて
いる（特開昭５８−１１１６７８号公報参照）。In addition to the above-mentioned powdered vinegar, vinegar is prepared by adding an alkaline sodium salt to brewed vinegar to fix the sourness, and then using a special drying process (Japanese Patent Publication No. 51-3016
(see Japanese Patent Application Laid-Open No. 111678/1983), and a method prepared by adding a specific sugar to an acetic acid-containing seasoning liquid and drying it has been proposed (see Japanese Patent Application Laid-Open No. 111678/1983).
しかし、これら公知の粉末酢はそのまま健康酢として服
用すると刺激臭及び刺激酸味が多い難点がある。また、
上述の液状で実施されている食酢の組成分を粉末酢に適
用した場合には、保存中に褐変などの化学変化が生じ、
呈味性を損うので服用に供するには安定性の改善が不可
欠である。However, when these known powdered vinegars are taken directly as a health vinegar, they have a drawback that they have a lot of irritating odor and irritating sour taste. Also,
If the above-mentioned liquid vinegar composition is applied to powdered vinegar, chemical changes such as browning will occur during storage.
Since it impairs the taste, it is essential to improve the stability for use in administration.
そこで、本発明者らは上述の実状に対処し、かつ、軽量
化の時代の風潮に即応して、服用に適した粉末酢を開発
すべく研究を重ねた。その結果、上記従来技術の問題点
たる食酢の刺激臭及び刺激酸味並びに褐変及び呈味変化
を軽減できる粉末酢配合組成物を見い出し、本発明を完
成したのである。Therefore, the present inventors have conducted extensive research to address the above-mentioned situation and to develop a powdered vinegar suitable for taking, in response to the trend of weight reduction. As a result, they have discovered a composition containing powdered vinegar that can alleviate the problems of the prior art, such as the pungent odor and sour taste of vinegar, as well as browning and change in taste, and have completed the present invention.
しかして、本発明はグルコノデルタラクトンを含有せし
めた粉末酢配合組成物を提供するものである。Therefore, the present invention provides a powdered vinegar blended composition containing glucono delta-lactone.
本発明に用いる粉末酢は米酢、粕酢、酒精酢、麦芽酢、
ブドー酒酔、リンゴ酢、合成酢、酢酸溶液又はこれらの
濃縮液など酢酸を主成分とする粉末状の組成物をいい、
上述のそれ自体公知の粉末酢をも包含するものである。Powdered vinegar used in the present invention is rice vinegar, lees vinegar, alcoholic vinegar, malt vinegar,
Refers to powdered compositions containing acetic acid as the main component, such as boudoir, apple cider vinegar, synthetic vinegar, acetic acid solutions, or concentrated solutions of these.
It also includes the above-mentioned powdered vinegar known per se.
また、グルコノデルタラクトンとはグルコン酸のラクト
ンであって、天然型のＤ−グルコン酸由来のものが通常
用いられる。Furthermore, glucono delta lactone is a lactone of gluconic acid, and one derived from natural D-gluconic acid is usually used.
また、さらに、本発明の組成物における、グルコノデル
タラクトンの含有量は用いる粉末酢の性状によって最適
量が異なる九め厳密に限定することができないが、一般
に粉末酢に含有する酢酸１重量部に対し、０．５乃至２
．０１！量部、好ましくは１．０乃至１．５重量部とす
るのがよい。Furthermore, the content of glucono delta lactone in the composition of the present invention cannot be strictly limited as the optimum amount varies depending on the properties of the powdered vinegar used, but generally 1 part by weight of acetic acid contained in the powdered vinegar is used. 0.5 to 2
．． 01! Parts by weight, preferably 1.0 to 1.5 parts by weight.
なお、本発明の組成物は必要に応じて、更にアップル、
レモン、グレーグ、オレンジ等のエツセンス、スモーク
をイル、マルトール等の着香料、マルチット、サッカリ
ン、ステビア甘味料、砂糖、アスパラテームなどの甘味
料、ビタミンＣ１食塩、エタノール等の呈味ｖＩ４ｔｉ
剤を刃口えることもできる。In addition, the composition of the present invention may further contain apple,
Essences such as lemon, gray, orange, smoke, flavorings such as maltol, malt, saccharin, stevia sweetener, sugar, sweeteners such as aspartame, vitamin C1 salt, flavorings such as ethanol etc.
It can also be used to cut the agent.
かかる本発明の組成物はそれ自体既知の粉末類の混合方
法によシ混合または顆粒化することにニジ調製できるが
、顆粒化に際しては、粉末酢と他の原料を別々に顆粒化
する工程を選ぶのがよい。Such a composition of the present invention can be prepared by mixing or granulating it by a known powder mixing method, but when granulating it, a step of separately granulating the powdered vinegar and other raw materials is necessary. It's good to choose.
本発明に用いるグルコノデルタラクトンは従来よシ酸味
料として広く知られ、利用されている。Glucono delta lactone used in the present invention has been widely known and used as a acidulant.
リンが酸、クエン酸、酒石酸、乳酸、コノ・り酸などの
有機酸あるいはその塩である酸味料は結晶および又は粉
末の状態において、他剤との接触面が酸性を呈するのに
対し、グルコノデルタラクトンは結晶粉末の状態では酸
性を呈することはなく、水溶液の状態で加水分解されて
、グルコン酸とデルタラクトンおよびガンマラクトンと
の平衡をもち、酸味を呈する。Acidulants in which phosphorus is an acid, an organic acid such as citric acid, tartaric acid, lactic acid, or phosphoric acid, or a salt thereof, exhibit acidity at the contact surface with other agents in the crystal and/or powder state, whereas gluco Nodelta-lactone does not exhibit acidity in the form of a crystalline powder, but is hydrolyzed in the form of an aqueous solution and has an equilibrium of gluconic acid, delta-lactone, and gamma-lactone, and exhibits a sour taste.
従りて、グルコノデルタラクトンを添加した粉末酢は粉
末状態での保存時、両者の接触に伴う褐変力どの化学変
化はなく、さらに、水に溶かした際、分解して生じたグ
ルコン酸により酢の刺激臭および刺激酸味が大幅に軽減
にされて服用が極めて容易となる効果を有する。Therefore, when powdered vinegar added with glucono delta-lactone is stored in powdered form, there is no chemical change such as browning caused by contact between the two, and furthermore, when dissolved in water, the gluconic acid produced by decomposition causes It has the effect of greatly reducing the pungent odor and pungent sour taste of vinegar, making it extremely easy to take.
以下、本発明を実施例に°よシ更に詳細に説明するが、
固より当該実施例により本発明は制限されるものでない
。Hereinafter, the present invention will be explained in more detail with reference to Examples.
However, the present invention is not limited to these Examples.
下記組成を有する粉末酢配合組成物を、常法によシ各成
分を混合して作成した。A powdered vinegar blended composition having the following composition was prepared by mixing each component in a conventional manner.
粉末酢−Ｋ（キュピー醸造社製） ２２．６４
ｇグルコノデルタラクトン ３．１２オ
レンジ香料 ０．０４粉末マピツト（
東亜化成社製） ５０．００砂糖 ４．
３４
ステビア甘味料 ０．００３計
８０．１８３
上記で作成した組成物’ｔ８．Ｆずつ、アルミ箔製袋に
詰め密封して４５℃、３ケ月間保存した。Powdered vinegar-K (manufactured by Kewpie Jozo Co., Ltd.) 22.64
g Glucono delta lactone 3.12 Orange flavor 0.04 Mapito powder (
(manufactured by Toa Kasei Co., Ltd.) 50.00 Sugar 4.
34 Stevia sweetener 0.003 total
80.183 Composition 't8. created above. F was packed in aluminum foil bags, sealed, and stored at 45°C for 3 months.
保存後、１袋の内容物をガラスコツプに移し、水１５０
ゴをガロえて服用した。５名のパネラ−による官能検査
によシ、粉末の外観変化はなく白色を呈し、又、刺激性
のないまろやかな酸味をもち刺激臭は感じなかつ念。After storage, transfer the contents of one bag to a glass cup and add 150 ml of water.
I got bored and took it. According to a sensory test conducted by five panelists, the powder's appearance did not change and it was white in color, with a mild, non-irritating sour taste and no irritating odor.
Claims (1)
組成物。 ２、グルコノデルタラクトンを酢酸１重量部に対し、０
．５乃至２．０部量部含有せしめた特許請求の範囲第１
項記載の粉末酢配合組成物。[Claims] 1. A composition containing powdered vinegar containing glucono delta-lactone. 2. Glucono delta lactone per 1 part by weight of acetic acid, 0
．． Claim 1 containing 5 to 2.0 parts
Powdered vinegar blended composition as described in .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61309457A JPS63167786A (en) | 1986-12-29 | 1986-12-29 | Powder vinegar blended composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61309457A JPS63167786A (en) | 1986-12-29 | 1986-12-29 | Powder vinegar blended composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63167786A true JPS63167786A (en) | 1988-07-11 |
Family
ID=17993220
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61309457A Pending JPS63167786A (en) | 1986-12-29 | 1986-12-29 | Powder vinegar blended composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63167786A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1163852A4 (en) * | 1999-02-18 | 2002-06-12 | Fujisawa Pharmaceutical Co | Masking agent |
-
1986
- 1986-12-29 JP JP61309457A patent/JPS63167786A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1163852A4 (en) * | 1999-02-18 | 2002-06-12 | Fujisawa Pharmaceutical Co | Masking agent |
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