JPS611377A - Preparation of vinegar beverage good for health - Google Patents

Abstract

PURPOSE:Vinegar after fermentation is combined with extracts of sea weeds and a rapidly acting sweetening and water to adjust its pH whereby the smell and taste of vinegar is moderated to give a vinegar used as a health beverage, because it is good in feeling in mouth and refreshing. CONSTITUTION:(A) 10pts.wt. of vinegar obtained by fermentation such as produced from rice, apples, or adlay or their mixture from at least two of them are combined with (B) 0.01-0.1pts.wt. of an extract of sea weeds, which have been prepared by washing and centrifuging sea weeds, then 10-40pts.wt. of a rapidly acting sweetener such as sucrose, fructose, glucose, honey, inverted sugar or stevia, further (D) nutrient suppliers such vitamins or ging seng. Finally, water added to make the total amount 100pts.wt. and the pH is adjusted to 1.9-5 to give the objective vinegar.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a so-called healthy vinegar drink that is mainly made from brewed vinegar. The present invention relates to a method for producing a healthy vinegar drink that is difficult to drink due to its strong sour taste, but which improves this drawback, has a weakened pungent odor, has a mild sour taste, contains minerals, and is refreshing to drink.

(Prior Art) Conventionally, there have been proposals regarding a method for producing a healthy vinegar drink using an aqueous solution of vinegar or acetic acid as a living body.

For example, JP-A-58-116674, JP-A-56-
Publication No. 64770 is one such example. The former discloses a method of adding fructose to rice vinegar as a measure against the pungent odor and strong sour taste of vinegar, in other words, as a means of making it easier to drink, and the latter Iζ discloses a method of adding fructose to rice vinegar as a measure against the pungent odor and strong sour taste of vinegar, and the latter Iζ discloses a method of adding fructose to rice vinegar as a means of making it easier to drink. A method of adding is disclosed.

(Problems to be Solved by the Present Invention) The present invention seeks to solve the following drawbacks in these techniques that have been proposed in the past for ease of drinking. .

First of all, since the former of the above-mentioned prior art simply adds 1 portion of vinegar and fructose, there is no countermeasure for odor, and the taste is also moderately easy to drink, and unlike Narumo, the vinegar content is not reduced. It is not in a drinkable state. Therefore, if you want to take the required amount of vinegar, you will have to drink a large amount. The latter, JP-A-58-116674, discloses acetic acid 1
Add 0.1 part of citric acid, etc. to the sample, and add 0.1 part of citric acid, etc.
By adding sweeteners (called slow-acting sweeteners), the strong sourness that occurs when drinking is suppressed by the strong sweetness that develops after drinking. There is no way to reduce the irritation, and using late-onset sweeteners such as licorice means that you feel the sweetness later and the unpleasant aftertaste peculiar to these 11 flavorings remains for a long time during the day, leaving you feeling refreshed. It can't be said to be satisfying as it lacks taste. Also, it is stated that vinegar is partially neutralized with alkali metals, and it is an essential requirement to keep the I'H within the range of 2.7 to 33, but if the PII is increased beyond this, the salt content will increase. This is because another disadvantage of flavored soil arises.

Therefore, the present invention aims to provide a healthy vinegar drink that has a greatly reduced acetic acid odor, has a mild initial mouthfeel, has a good taste after drinking, and is not irritating. While the conventional product was developed as a health drink for an age group that is prone to fatigue, the product of the present invention contains minerals and various nutritional supplements, making it a health drink suitable for a wider range of people. The aim is to provide a highly stimulatory beverage.

(Means for Solving the Problems) The present invention eliminates the drawbacks of the above-mentioned conventional health vinegar,
It was obtained as a result of many experiments to add new effects, and is made of 10 parts of mixed vinegar made from brewed vinegars such as rice vinegar, brown rice vinegar, apple cider vinegar, and pigeon formic acid, either alone or in combination of two or more of them. Add 0.1 to 1 part of seaweed extract to
In addition, fast-acting sweeteners such as t-sugar, glucose, fructose, and ha%
Carbohydrate sweeteners such as Mi7 and low calorie ones include:
Add 10 to 40 parts of a purified stevia extract or a mixture thereof, and add various vitamins, calcium, Riplera extract, Korean medical examination as nutritional supplements as necessary. Appropriate amounts of extract, royal jelly, etc. are added and water is added to make a total of 100 parts, and the pH is 1.
It can be adjusted in a wide range from 9 to 5. For people who like sourness, the pH value can be adjusted low, and for people who dislike sourness, the pH value can be adjusted high.

The present invention was completed based on the completely new knowledge that the extract of seaweed, particularly brown algae, greatly alleviates the acetic acid odor and stinging sour taste of vinegar, and will be explained in more detail below.

First, let's talk about vinegar. Brewed vinegar is used, but brewed vinegar has different degrees of acetic acid odor, irritating sour taste, and miscellaneous taste depending on the type of raw material. For example, for acetic acid odor, rice vinegar,
Apple cider vinegar, rice vinegar, and brown rice n1: The first one is stronger and the second one is weaker, and the sourness is apple cider vinegar, rice vinegar, and brown rice n1.
- Tommic acid and brown rice vinegar become weaker in that order. The taste and smell of Hatomugi chu and brown rice vinegar are stronger than the other two.

Therefore, one type of vinegar may be used, but it is even better to mix them together.

When using commonly used rice vinegar as the main ingredient, it is preferable to mix apple vinegar, adlay vinegar, brown rice vinegar, etc., which have less acetic acid odor, and when using brown rice vinegar as the main ingredient, adlay 6Y, which has less unpleasant taste and odor, is mixed. If the acetic acid odor and sour taste are strong, it is preferable to increase the amount of seaweed extract to obtain preferable results.

Now, to explain the seaweed extract, the one used in the present invention is an extract of kelp wakame, which is called brown algae, and is particularly effective.After removing impurities with cold water, the extract is extracted by centrifugation. After purification, the product is powdered by concentration or low-temperature vacuum drying, and for example, Algecolloid (trade name of the same company) from West German Bentogel (+3; tLgor) can be used. The components of this type of seaweed extract have already been published, and an example is shown in Table 1.

Table 1: The seaweed extract used in the present invention can be heated in the conventional manner,
Since it is not extracted with a chemical solution, it is extracted without damaging the original components of the seaweed. Although it is not precisely known why this mildly alleviates the strong acetic acid odor and sour taste of vinegar, the inventor's opinion will be described in the next section. As can be seen from Table 1, the extracted extract contains many minerals, so the vinegar drink of the present invention contains many minerals.

As for sweeteners, choose sugar-based ones, that is, sweeteners that give a quick sensation of sweetness. For example, gleanings, fructose, glucose, honey, transglycosylated stevia sweeteners, etc., or a mixture of some of these are used. The amount used is 5 to 40 per vinegar.
A small amount is sufficient. However, the sweetness of stevia is strong, so it varies depending on how it is used, but it is not a matter of using a large amount of sweetener to improve the taste. Instead, the sweetness is achieved by using seaweed extract to kill the sourness of acetic acid. Because the ingredients are added, less sweetener can be used, or more vinegar can be used.

By selecting and adding the necessary nutritional supplements from among various vitamins, calcium, ginseng extract, royal jelly, chlorella extract, etc., it is possible to obtain drinks 41 with further enhanced health purposes. can. In addition, since the beverage of the present invention can increase the r(·( value), there is no risk that the added nutritional supplement 1"+e will deteriorate.

(Effect) Next, to explain the effect, by adding seaweed extract to the 41-doku or mixed brewed vinegar, the strong odor and sourness of acetic acid, which is the main component of vinegar, will be greatly increased. The present invention is based on this knowledge! 11.8, but it is not clear why seaweed extract alleviates the strong odor and sour taste of acetic acid. However, it is now clear that 1. , alginic acid contained in brown algae is thought to be the main cause. In other words, the ingredient is a polysaccharide (such as a polymer of uronic acid), and the carboxyl group is in the form of a gel-like matrix and has the property of ion exchange reaction, so it eliminates the odor and sour taste of acetic acid, the main component of vinegar. It is thought that it exerts an enveloping and relaxing effect. The present invention has succeeded in making both the initial mouthfeel and the taste down the throat mild by adding a fast-acting sweetener to vinegar that has weakened the acetic acid odor and sour taste.

(Example) Example 1 The mixing ratio of rice vinegar, apple cider vinegar, and pigeon formic acid was 10:8:1
Add 0.1 part of brown algae seaweed extract to 20 parts of brewed vinegar mixed in the ratio of 20 parts, and add aO part of a mixed seasoning agent of glucose, fructose, and honey, add water to make the total 100 parts, and adjust the pH to 8. The Mokuhata health vinegar drink adjusted to .5 has a very weak acetic acid odor, has a good initial mouthfeel, and has a good taste after passing down the throat.

Example 2 The mixing ratio of brown rice vinegar, apple cider vinegar, and pigeon formic acid was 5:5:1
Add 0.2 parts of brown algae seaweed extract to 15 parts of brewed vinegar mixed in the ratio of The health drink of the present invention, prepared by adjusting the pH to 51rc, has a very weak acetic acid odor, has a good initial taste,
There was no unpleasant taste in the throat.

(Effects of the Invention) As explained above, the present invention provides an easy-to-drink healthy vinegar drink, which uses a method of adding seaweed extract extracted by a special extraction means to brewed vinegar to alleviate the acetic acid odor and sour taste. As a result of adding an appropriate amount of fast-acting sweetener to this, the pungent acetic acid odor felt when drinking is greatly reduced by T4, and the taste is extremely good when first drunk, and the taste that passes through the throat when swallowing is also improved. Conventional FF of this type is good and does not cause any discomfort.
This product succeeded in producing effects not seen in e-drinks. In addition, it contains all the minerals contained in seaweed extract, and the I'H value can be adjusted to be low or high. Therefore, when adding nutritional supplements, it is effective to set the I'll value as /;l < to prevent deterioration. Thus, it has an excellent effect in that it can be prepared as a drink having a wide range of health effects.

Applicant: Toyo Uken Co., Ltd. Representative Minami - Male

Claims (1)

[Claims] (1) Add 10 parts by weight of brewed vinegar such as rice vinegar, apple vinegar, pearl barley vinegar, or brown rice vinegar alone or in combination of two or more vinegars, wash seaweed with cold water, and then extract and purify the extract by centrifuging the same. 0.01 to 0.1 parts by weight of sucrose, fructose, glucose, honey, and 10 to 40 parts of fast-acting sweeteners such as transglycosylated stevia sweeteners are added to the mixture, and vitamins, ginseng, etc. A method for producing a healthy vinegar drink characterized by adding nutritional supplements and adding water to make 100 parts.The pH of the drink is 1.9 to 5.