JP4394649B2 - Sweet vinegar beverage and method for producing the same - Google Patents

Description

  The present invention relates to a sweet potato vinegar beverage containing vinegar obtained from sweet potato as a raw material and a method for producing the same. The present invention relates to a sweet vinegar beverage having a good taste and excellent palatability, and a method for producing the same.

  Traditionally, vinegar has been used as a vinegar for flavoring and storage of foods and drinks, but in recent years, as the appetite promoting effect, sterilization and bacteriostatic effect, etc. become clear, the use as vinegar only In addition, vinegar itself has been actively consumed and ingested, and attempts have been made to develop foods and drinks containing vinegar suitable for this.

  However, in general, vinegar has a strong acidity and pungent odor, so if you drink it as it is, it may be difficult to drink and may cause excessive irritation to the stomach. There is a demand for ease of drinking, that is, excellent palatability while mitigating odor. Therefore, conventionally, means for imparting sweetness by mixing vinegar with drinking water and diluting, or further adding an appropriate sugar, etc. are used as usual methods. The present situation is that the irritating odor is not completely eliminated, and an excellent taste is not obtained.

  In view of this point, it is clear that the present inventors can expect various effects such as improvement of arteriosclerosis and improvement of lifestyle-related diseases such as heart disease, diabetes, and hypertension, among other vinegars in recent years. Developed a beverage using black vinegar, which is attracting attention for its use, and in this beverage, by blending a predetermined amount of sucralose, which is a high-intensity sweetener, it suppresses sourness and irritating odors and is excellent Have found that a beverage having a good flavor can be obtained. (Patent Document 1)

  On the other hand, vinegar is well known to be obtained by saccharification, alcoholic fermentation, and acetic acid fermentation using starch raw materials and saccharide raw materials as starting materials. Generally, grains and fruits are used as starting raw materials. It has been. In recent years, other than these, moss and the like are also used as raw materials, and various vinegars that take advantage of the characteristics of the raw materials are also attracting attention.

  In particular, among vinegars obtained from moss, vinegar obtained from colored sweet potatoes such as Ayamurasaki contains abundant pigments such as anthocyanins, so it has a distinctive color and has a vivid appearance. At the same time, various physiological effects of this anthocyanin are expected, and this has attracted attention.

  However, vinegar obtained from sweet potato as a raw material has a peculiar flavor compared to general vinegar, specifically, potato odor and earthy odor. It was difficult to use. In addition, the present inventors tried to improve the flavor of sweet vinegar-derived vinegar using sucralose, the effect of which has been clarified, but were unable to obtain a sufficient effect.

JP 2002-335924 A

  Therefore, the object of the present invention is not only masking the acidity and pungent odor derived from acetic acid, but also the sweet vinegar beverage having good taste and excellent taste without potato odor and earthy odor peculiar to sweet potato vinegar and its production It is to provide a method.

  As a result of intensive studies to solve the above problems, the present inventors have solved this problem by mixing vinegar, honey, and high-intensity sweetener obtained from sweet potato as a raw material at a certain ratio. The present invention was completed by finding that a sweet vinegar beverage can be obtained.

That is, the present invention contains vinegar obtained from sweet potato as a raw material , honey and a high-intensity sweetener, and a mixing mass ratio of honey and high-intensity sweetener (honey / high-intensity sweetener) is 25 to 25. The present invention provides a sweet vinegar beverage characterized by being 5000 .

In the present invention, the beverage containing vinegar obtained from sweet potato as a raw material has honey and a high-sweetness sweetener, and a blended mass ratio of honey and high-sweetness sweetener (honey / high-sweetness sweetener). It provides the manufacturing method of the sweet potato vinegar drink characterized by mix | blending so that it may become 25-5000 .

  The sweet potato vinegar drink obtained by the production method of the present invention is not only masked by acetic acid-derived acidity and pungent odor, but also has a good taste and excellent palatability without the potato odor and earthy odor peculiar to sweet potato vinegar. Is.

  As the sweet potato that is the raw material of the vinegar used in the present invention, colored sweet candy such as Ayamurasaki, Yamakawa purple, Tanegashima purple, Jay Red, Benihayato, Sunny red, among others, anthocyanins that can be expected to have various physiological effects, among others Colored sweet potato rich in the active ingredients is more preferable. Specific examples include purple sweet potatoes such as Ayamurasaki, Yamakawa purple, Tanegashima purple.

  The vinegar used in the present invention can be obtained by a general method for producing vinegar using sweet potato as a raw material. That is, the vinegar used in the present invention is obtained by saccharifying sweet potato with koji and / or enzyme, adding yeast and subjecting it to alcohol fermentation to obtain an alcohol fermentation liquid (hereinafter referred to as “moromi”), and the resulting moromi or moromi It can be obtained by adding a fermentation broth (seed vinegar) containing acetic acid bacteria to the alcohol purified from, and subjecting it to acetic acid fermentation. The vinegar thus obtained can be used as it is in the present invention, but may be filtered and sterilized as necessary. Moreover, you may steam, grind | pulverize, and squeeze as needed before saccharification. These saccharification / alcohol fermentation / acetic acid fermentation processes can also be carried out continuously in the same container by a stationary fermentation method or the like.

  Here, the saccharification reaction may be performed under conventional conditions. For example, the reaction may be performed at 55 ° C. to 60 ° C. for 8 hours to 24 hours. The reaction conditions for alcohol fermentation may be, for example, 15 to 30 ° C. and 3 to 15 days. Acetic acid fermentation may be performed, for example, at 25 ° C. to 35 ° C. for 48 hours to 120 hours after adding a fermentation liquid (seed vinegar) containing acetic acid bacteria. Examples of acetic acid bacteria include Acetobacter aceti and Acetobacter pasteurianus.

  According to the findings of the present inventors, in the method for producing vinegar using sweet potato as a raw material, a sufficient amount of alcohol can be obtained even by alcohol fermentation compared to vinegar using a general grain or fruit as a starting material. There is a problem that acetic acid fermentation tends to be difficult to proceed although the cause cannot be obtained. Therefore, in the method for producing vinegar used in the present invention, it is preferable to add alcohol to the mash obtained by alcohol fermentation, or to add a fermentation aid during acetic acid fermentation. Among these, it is more preferable to add a fermentation aid during acetic acid fermentation because brewed vinegar with good flavor can be efficiently obtained without losing the material feeling of the raw material without adding alcohol separately. In the vinegar production method, a method in which no alcohol is added is more preferable.

  Here, the fermentation aid may be anything that promotes fermentation from alcohol to acetic acid, and examples thereof include yeast extract, ammonium salt, potassium salt, and magnesium salt. Examples of the ammonium salt include ammonium chloride, ammonium dihydrogen phosphate, diammonium hydrogen phosphate, and ammonium sulfate. Examples of the potassium salt include potassium chloride, tripotassium phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate and the like. Examples of the magnesium salt include magnesium chloride and magnesium sulfate. These may be used alone, but may be used in combination of two or more. From the viewpoint of having an excellent fermentation promoting effect, yeast extract, ammonium dihydrogen phosphate, potassium dihydrogen phosphate and magnesium sulfate Is more preferably used as a fermentation aid. Each mass ratio is 5 to 50 ammonium dihydrogen phosphate, 0.5 to 5 potassium dihydrogen phosphate, and 0.2 to 2 magnesium sulfate when the yeast extract content ratio is 1 from the viewpoint of good fermentation promotion efficiency. Preferably there is.

  The amount of fermentation aid added is preferably verified experimentally because the preferred range varies depending on the raw material of the brewing vinegar, but there is no adverse effect on the flavor and quality of the brewing vinegar due to the fermentation aid, and it is sufficient From the viewpoint that a sufficient amount of acetic acid can be produced, it is preferably added so as to be in the range of about 0.005 to 0.23 w / v%, preferably 0.01 to 0.10 w / v% in the fermentation broth containing alcohol.

  The amount of candy vinegar in the candy vinegar beverage of the present invention is not particularly limited, considering the characteristics of the final product and the harmony with other components, and is not particularly limited. 30% by mass, further 1% by mass to 20% by mass, especially 5% by mass to 15% by mass, in terms of flavor and vinegar intake, and when combined with honey and high-intensity sweeteners It is also desirable from the viewpoint of masking effect of potato odor, earthy odor, acetic acid acidity, and irritating odor.

In sweet potato vinegar beverage of the present invention, the honey that is used in combination with a sweet vinegar, there are a wide variety of types has been well known that the quality of sweetness is also inevitable with different due to the difference of the nectar source, the In the invention, it can be used without any particular limitation. Examples of honey include acacia (fake acacia), astragalus, rapeseed, linden, mandarin orange, clover, buckwheat, etc. Among them, honey, which uses acacia as its honey source, has a good compatibility with sweet potato vinegar, and is excellent in improving the acidity and pungent odor derived from acetic acid and the sweet potato odor and earthy odor derived from sweet potato. preferable.

  The amount of honey in the sweet vinegar beverage of the present invention is preferably in the range of 0.1% by mass to 20% by mass, more preferably 1% by mass to 10% by mass, especially 1% by mass to 8% by mass with respect to the total amount of the beverage. % Is preferable.

  In the sweet vinegar beverage of the present invention, the high-intensity sweetener used in combination with honey is not particularly limited, and sucralose, aspartame, stevia, acesulfame potassium and the like can be used. Among them, sucralose and aspartame not only have an excellent masking effect on sourness, pungent odor, potato odor and earthy odor, but also improve the flavor of the resulting vinegar beverage, so it is preferable to use it and preserve it Sucralose is more preferable because the taste does not deteriorate. In addition to these, by further using acesulfame potassium, the acidity and pungent odor derived from acetic acid, the sweet potato odor and earthy odor derived from sweet potato are further improved, the flavor of vinegar beverages is further improved, and excellent palatability is achieved. The sweet potato vinegar drink which has can be obtained. The blending amount of the high-intensity sweetener in the sweet vinegar beverage of the present invention is 0.0001% by mass to 0.04% by mass, further 0.001% by mass to 0.02% by mass, and particularly 0.002% by mass to 0.01% by mass, based on the total amount of the beverage. preferable.

  Moreover, the blending amount of the high-intensity sweetener used in the sweet potato vinegar beverage of the present invention is the mass relative to the blending amount of honey in terms of the effect of improving the acidity and pungent odor derived from acetic acid, potato odor and earthy odor derived from sweet potato The ratio (honey / high intensity sweetener) is preferably blended so as to be 25 to 5000, and particularly preferably 100 to 2000.

  What is necessary is just to manufacture the sweet vinegar drink of this invention in accordance with a conventional method, for example, may be manufactured as follows. That is, high sweetness sweeteners such as vinegar, honey, and sucralose obtained from sweet potato as a raw material, and further, if necessary, an auxiliary raw material, which will be described later, are mixed and dissolved in water (hot water), and then heat sterilized using a plate sterilizer or the like. And can be manufactured by filling and sealing the container. Any container such as a can, a PET container, a bottle, or paper may be used as the container filled with the sweet vinegar beverage.

  The sweet vinegar beverage of the present invention can contain, as an auxiliary ingredient, optional ingredients such as various sugars, thickeners, emulsifiers, various vitamins, and the like, in addition to sweeteners. Specific examples of these food materials include saccharides such as sucrose, glucose, fructose, palatinose, trehalose, lactose, xylose, maltose; sorbitol, xylitol, erythritol, lactitol, palatinit, reduced starch syrup, reduced maltose starch syrup, etc. Sugar alcohol; various thickening (stabilizing) agents such as agar, gelatin, carrageenan, guar gum, xanthan gum, pectin, locust bean gum, gellan gum, carboxymethylcellulose, soybean polysaccharide, propylene glycol alginate; sucrose fatty acid ester, glycerin fatty acid ester, Emulsifiers such as polyglycerin fatty acid ester, sorbitan fatty acid ester, lecithin; dairy products such as cream, butter, sour cream; citric acid, lactic acid, acetic acid, malic acid, tartaric acid, guru Acid flavors such as acids; pomegranate juice, plum juice, apricot juice, apple juice, berry juice, etc .; various vitamins such as vitamin A, vitamin B, vitamin C, vitamin E; calcium, Minerals such as magnesium, zinc, iron, manganese; yogurt, berry, orange, quince, perilla, citrus, apple, mint, grape, apricot, pair, custard cream, peach, melon Flavors such as banana, tropical, herbal, tea and coffee can be blended.

  In particular, the sweet vinegar drink of the present invention is preferably blended with fruit juices such as pomegranate juice, apricot fruit juice (apricot fruit juice), plum fruit juice, and apple fruit juice, and in addition to these, the flavor of the fruit juice is added. Is also particularly preferred. These fruit juices may be used alone or in combination of two or more. Among the fruit juices, pomegranate juice is preferred because of its high effect of improving the acidity and pungent odor derived from acetic acid and the sweet potato odor and earthy odor derived from sweet potato. As the fruit juice, concentrated fruit juice can also be used. In the case of concentrated fruit juice, the preferred amount of fruit juice in the sweet vinegar beverage is the mass converted to the stock solution, and is 0.1% by mass to 30% by mass, particularly 1% by mass to 10% by mass with respect to the total amount of beverage.

  The sweet vinegar drink thus obtained is moderately masked with the acidity and pungent odor derived from acetic acid, which is unique to vinegar drinks, and has a good taste with improved potato odor and earthy odor peculiar to sweet potato vinegar. is there.

  Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not limited thereto.

[Test Example 1] Manufacture of sweet potato vinegar Diluted Ayamurasaki concentrate (Bx sugar content: 50 °) manufactured by a conventional method, added yeast (named Saccharomyces cerevisiae) 0.02w / v%, alcoholic fermentation, Ayamurasakimoromi Obtained. Ayamurasaki vinegar is added to this Ayamurasaki moromi to obtain modified Ayamurasaki moromi (acidity 1.6w / v%, alcohol 7.4v / v%). Then, acetic acid fermentation was performed with a jar fermenter.
Acetic acid fermentation was performed at 30 ° C. until the alcohol concentration was less than 0.3 v / v%, and after aging for 2 months, it was diluted to an acidity of 5 w / v%, filtered and heat sterilized to produce Ayamurasaki vinegar.

[Example 1] Manufacture of sweet vinegar beverage (1)
Using Ayamurasaki vinegar obtained in Test Example 1, each component was mixed and dissolved according to the formulation shown in Table 2 below, and then heat sterilized at 90 ° C. Next, after filling this into a can container and winding it, it cooled and manufactured the Ayamurasaki vinegar drink. Each component was mixed so that the sweetness level * of the product was about 7.8.
The Ayamurasaki vinegar drink produced in this way was drunk by 10 specialist panelists, and the masking effect of acetic acid-derived sourness and pungent odor and sweet potato-derived potato odor and earthy odor was evaluated according to the following criteria. The results are shown in Table 3.
* Sweetness magnification when the sweetness of sugar is 100

Evaluation criteria 1
(Evaluation criteria such as acetic acid odor)
0: No acetic acid odor (acidity, pungent odor) 1: Some acetic acid odor (acidity, irritating odor) 2: Acetic acid odor (acidity, irritating odor) 3: Acetic acid odor (acidity, irritating odor)

Evaluation criteria 2
(Evaluation criteria such as potato odor)
0: No odor 1: Slight odor 2: Smelly odor 3: Smelly odor

From this result, the effect of masking acidity, pungent odor, potato odor, earthy odor in Ayamurasaki vinegar drink by using in combination one kind of high sweetness sweetener selected from honey, sucralose, acesulfame potassium and aspartame Was recognized.
On the other hand, even if honey and the high-intensity sweetener were used alone, sufficient effects were not recognized.

[Example 2]
Ayamurasaki vinegar drink was produced in the same manner as in Example 1 according to the prescription in Table 4 below.
The Ayamurasaki vinegar drink produced in this way was drunk by 10 expert panelists, and the masking effect of acetic acid-derived acidity and pungent odor, sweet potato-derived potato odor and earthy odor was evaluated according to the same criteria as in Example 1. The results are shown in Table 5.

  From this result, when the mass ratio of honey and high-intensity sweetener (honey / sucralose) is in the range of 25 to 5000, the acidity derived from acetic acid, pungent odor, sweet potato-derived potato odor and earthy odor in Ayamurasaki vinegar drink It was found that a beverage having a good flavor can be obtained when it is easily masked, and particularly when the mass ratio is in the range of 100 to 2000.

Example 3
According to the prescription in Table 6 below, Ayamurasaki vinegar drink was produced in the same manner as in Example 1.
The Ayamurasaki vinegar drink produced in this way was drunk by 10 expert panelists, and the masking effect of acetic acid-derived acidity and pungent odor, sweet potato-derived potato odor and earthy odor was evaluated according to the same criteria as in Example 1. The results are shown in Table 7.

  From this result, in the sweet potato vinegar beverage of the present invention, sucralose or aspartame is used as honey and high-intensity sweetener, and acesulfame potassium is further used in combination, thereby further improving acidity, stimulating odor, potato odor and earthy odor. It was found that the masking effect was obtained.

Example 4
Each raw material was mixed and dissolved according to the formulation shown in Table 8 below, and then sterilized by heating at 90 ° C. Next, after filling this into a can container and winding it, it cooled and manufactured the Ayamurasaki vinegar drink.
The Ayamurasaki vinegar drink produced in this way was drunk by 10 expert panelists, and the masking effect of sourness and pungent odor derived from vinegar and potato odor and earthy odor derived from sweet potato was evaluated according to the same criteria as in Example 1. The results are shown in Table 9.

  From these results, in addition to honey and high-intensity sweeteners, pomegranate juice, apricot juice, plum juice, and apple juice are used together to mask masked potato, earthy, sour, and pungent odors, and have a good flavor. Was found to be obtained. This effect was remarkable when used in combination with pomegranate juice.

Claims (9)

It contains vinegar obtained from sweet potato as raw material , honey and high-intensity sweetener, and the blending mass ratio of honey and high-intensity sweetener (honey / high-intensity sweetener) is 25-5000. A sweet vinegar drink. The sweet vinegar beverage according to claim 1, which contains vinegar obtained from sweet potato as a raw material in a range of 1 % by mass to 30% by mass. The sweet vinegar drink according to claim 1 or 2, wherein the sweet potato is Ayamurasaki. The sweet potato according to any one of claims 1 to 3, which contains honey in a range of 1% by mass to 20% by mass and a high-intensity sweetener in a range of 0.002% by mass to 0.04% by mass. Vinegar drink.   The sweet vinegar drink of any one of Claims 1-4 which contains a sucralose or aspartame as a high sweetness degree sweetener.   Furthermore, the sweet potato vinegar drink of Claim 5 containing acesulfame potassium.   The sweet vinegar drink according to any one of claims 1 to 6, wherein the honey is made from acacia as a honey source. The sweet vinegar drink according to any one of claims 1 to 7 , further comprising one or more fruit juices selected from the group consisting of pomegranate, apricot, plum and apple. A beverage containing vinegar obtained from sweet potato as a raw material is mixed with honey and a high-intensity sweetener, and a blending mass ratio of honey and high-intensity sweetener (honey / high-intensity sweetener) is 25-5000. A method for producing a sweet potato vinegar drink, characterized by being blended in