JPS6368069A - Health drink vinegar - Google Patents

Abstract

PURPOSE:A low-caloric readily drinkable health vinegar, consisting essentially of an extract solution prepared by dipping specific hard mushroom and herbs in a mixture solution of an edible brewed vinegar and edible acid and having improved nutritive value without irritancy. CONSTITUTION:(B) 1-15pts.wt. hard mushroom, e.g. Ganoderma lucidum Karst. and herbs, e.g. basil, ginger or cinnamon, is dipped in (A) 100pts.wt. mixture solution of (a) an edible brewed vinegar, e.g. unpolished rice vinegar, black vinegar, persimmon vinegar, cider vinegar, grape vinegar, etc., in 2-15wt/vol% acetic acid concentration and (b) an organic acid, e.g. lactic acid, succinic acid, tartaric acid, acetic acid, malic acid, citric acid, fumaric acid, alpha-ketoglutaric acid, glutamic acid, etc., or salt thereof in an amount of 5-300wt% [based on acetic acid in the component (a)] at 0-100 deg.C for, e.g. 15-30hr, to give an extract solution. Vitamins, sweetener, etc., as necessary, are blended with the extract solution.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a health drink vinegar, and more particularly to a health drink vinegar that is easy to drink and has high nutritional value.

[Conventional technology and its problems]

It is generally known that vinegar is useful for promoting health. For example, it is well known that rice vinegar has the effect of preventing high blood pressure by reducing salt intake, preventing obesity by decomposing fat in adipose tissue in the body, and helping to recover from fatigue.

However, vinegar itself is not suitable for drinking due to its pungent odor.
Therefore, various improvements have been made to make it easier to drink, such as adding honey or sweeteners, but these are still not fully satisfactory and have the problem of low nutritional value.

[Means for solving problems]

Therefore, the inventor of the present invention has conducted various researches in order to solve the drawbacks of the conventional methods, and has found that extremely excellent results can be obtained by using extracts of hard mushrooms and herbs belonging to the Acernococcinaceae family with edible brewed vinegar and organic acids. The present invention has been completed based on the following finding.

That is, in the second invention, a mixed solution of edible brewed vinegar and an organic acid,
This is a health drink vinegar whose main ingredient is an extract obtained by soaking hard mushrooms and herbs belonging to the family Arunocarpaceae.

The edible brewed vinegar used in the present invention includes:

Examples include brown rice vinegar, black vinegar, persimmon vinegar, apple vinegar, grape vinegar, etc., and two or more of these can also be used in combination. still.

The concentration of acetic acid, the main component in brewed vinegar, is 2 to 15 w/
% is preferable.

In addition, examples of organic acids include lactic acid, conolilic acid, tartaric acid, acetic acid, malic acid, and citric acid.

Examples include fumaric acid, α-ketogeltaric acid, glutamic acid, and organic acid salts thereof, and two or more of these can also be used in combination.

The amount of such an organic acid used is preferably about 5 to 300% by weight based on acetic acid, which is the main component of the edible brewed vinegar, and particularly about 5 to 300% by weight.
0-200% by weight gives good results.

Examples of hard mushrooms belonging to the Arunococcinaceae family include Kofunkitake, Reishi mushroom, and Kawaratake mushrooms, which can also be used in combination of two or more kinds.Herbs include sage and rosemary from the Lamiaceae family. , organo, and bazol; dill and anise from the Umbelliferae family; cincia and cardamom from the Ginger family; cassia and cinnamon from the Lauraceae family; and glove from the Plumaceae family, and two or more of these can also be used in combination.

The method for extracting hard mushrooms and herbs belonging to the family Salmonaceae is to add 1 to 15 parts by weight of hard mushrooms and 0 parts of herbs to 100 parts by weight of a vinegar solution mixed with edible brewed vinegar and an organic acid.
．． For example, the hard mushrooms and herbs are immersed at a temperature of θ to 100° C., preferably 30 to 70° C., and then the hard mushrooms and herbs are removed.

The immersion time here varies somewhat depending on the immersion temperature and the size of the hard mushrooms, but is usually about 15 to 30 hours when the immersion temperature is 60°C.

The present invention is a health drink vinegar containing the extract thus obtained as a main component, but in order to further enhance the effect, it is particularly advantageous to add and use vitamins and sweeteners.

Here, the vitamins include vitamin A, vitamin B@,
Examples include vitamin C.

In addition, as sweeteners, sugar sweeteners such as sugar, sucrose, fructose, zolpit, malcit, noichimitsu, lactose, and reduced starch hydrolysates; natural sweeteners such as stevioside, licorice, thaumatin, and lupus; Qlateme, hesperizonzohydroxychalcone, etc. may be mentioned, and two or more of these can also be used in combination.

Furthermore, other optionally added components include, for example, various amino acids or their salts; inorganic salts.

Extracts such as chlorella extract and ginseng extract;
Bezotide, nucleotides; Sungo, Greig, NoQ
Examples include various flavoring agents such as fruit essences such as honey, lemon, and vanilla; and flavor modifiers such as ethyl maltol.

In addition, the drinking vinegar mentioned above should be mixed with water or hot water when drinking.
It is preferable to adjust the concentration by diluting it approximately twice as much.

[Effect]

In the present invention, the coexistence of a hard mushroom extract belonging to the family Salmonaceae and herbal extracts alleviates the irritation caused by brewed vinegar and the like.

High nutritional value is given by various extracted components.

〔Effect of the invention〕

The health drink vinegar of the present invention has almost no irritation derived from brewed vinegar and the like, is extremely easy to drink, has low calories and high nutritional value, and is more than compatible with dietary needs. be.

〔Example〕

Hereinafter, the present invention will be further explained with reference to examples. After soaking, the mushrooms and herbs were removed to obtain extracts (drinking vinegar).

Comparative Examples 1 to 3 Extracts (drinking vinegar) were obtained in the same manner as in Example 1, except that the composition liquid shown in Table 1 below and the hard mushroom or herb belonging to the family Arunocarinae described in Table 1 and 2 were used. .

A sensory test was conducted on the extracts (drinking vinegar) obtained in Examples 1 to 3 and Comparative Examples 1 to 3, respectively.

The results were as shown in Table-3.

Margin table below - 3 Note) Judgment criteria: Extremely difficult to drink 0 points Slightly easy to drink 1 points Easy to drink 2 points Dilute with water.

A sensory test was conducted.

that's all

Claims (1)

[Claims] 1. Healthy drinking vinegar whose main ingredient is an extract obtained by soaking hard mushrooms and herbs belonging to the family Arunococcaceae in a mixture of edible brewed vinegar and an organic acid.