JPS632590B2 - - Google Patents
Info
- Publication number
- JPS632590B2 JPS632590B2 JP59151874A JP15187484A JPS632590B2 JP S632590 B2 JPS632590 B2 JP S632590B2 JP 59151874 A JP59151874 A JP 59151874A JP 15187484 A JP15187484 A JP 15187484A JP S632590 B2 JPS632590 B2 JP S632590B2
- Authority
- JP
- Japan
- Prior art keywords
- vinegar
- honey
- acidity
- whey
- drinking
- 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.)
- Expired
Links
- 235000021419 vinegar Nutrition 0.000 claims description 37
- 239000000052 vinegar Substances 0.000 claims description 34
- 235000012907 honey Nutrition 0.000 claims description 20
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 17
- 239000008101 lactose Substances 0.000 claims description 17
- 230000035622 drinking Effects 0.000 claims description 15
- 239000005862 Whey Substances 0.000 claims description 14
- 102000007544 Whey Proteins Human genes 0.000 claims description 14
- 108010046377 Whey Proteins Proteins 0.000 claims description 14
- 235000021425 apple cider vinegar Nutrition 0.000 claims description 14
- 229940088447 apple cider vinegar Drugs 0.000 claims description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 claims 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Natural products CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 14
- 238000012360 testing method Methods 0.000 description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 241000209094 Oryza Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 235000015165 citric acid Nutrition 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000006317 isomerization reaction Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 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
- 239000011782 vitamin Substances 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
産業上の利用分野
本発明は、リンゴ酢を主材料としてこれに特定
の物質を添加混合して人体に有効な作用を発揮せ
しめる飲用酢を得ることを目的とするものであつ
て、リンゴ酢、若しくはリンゴ酢以外の果実酢、
醸造酢の中の１種又は２種以上の食酢を主要材料
として混合液にハチミツ異性化乳糖、乳清等を混
入して製成するものである。
従来の技術
飲用酢の製造は、古くから知られてアメリカの
バーモント州ではバーモントドリンクと称してリ
ンゴ酢にハチミツを加えてこれを水で適当に希釈
して毎日飲用することが習慣となつている。
又、食酢に氷砂糖と果実類を加え１週間〜１ケ
月を経た後、その液を水で適当に希釈して飲用す
るような飲用酢も広まりつつある。
何れにしても主成分は酢酸であり、酢酸以外乳
酸、グルコン酸、クエン酸、リンゴ酸等の有機酸
も含有してはいるが、その量は微量であり、酢酸
特有の激しい刺激酸味、刺激臭を有しているた
め、ハチミツ、砂糖等を加えても、又水で希釈し
ても飲用し難いことが欠点とされている。このよ
うな欠点を改善する方法として、酢酸とほぼ同量
のクエン酸、リンゴ酸等の酸味料を添加して、酢
酸臭を和らげるような飲用酢もいくつか市販され
てはいるが、こうなると最早や飲用酢とは言えな
い感がある。又安易に、クエン酸、リンゴ酸等の
食品添加物を使用することは好ましくない。
発明が解決しようとする問題点
従来と雖ども飲用酢としては公知のものが市販
されているが多くの欠点を有しているので刺激臭
及び刺激酸味があつて余り愛用されていないので
この点に重点をおいて改善したのが本考案であ
る。
問題点を解決するための手段
本発明は食酢にハチミツだけでなく、ハチミツ
の外に、異性化乳糖、乳清を一定割合で混合した
ものを添加使用することによつて、酢酸の刺激酸
味、刺激臭を和らげると共に異性化乳糖の有する
ビフイダス因子、乳清のもつ栄養価と風味の豊富
な飲用酢を得べく開発した。
作 用
異性化乳糖に含まれるラクチユローズが腸内で
ビフイダス菌を増殖させ、大腸菌を減少させる働
らきをもつものであつて、この異性化乳糖を食酢
に添加することによつてその特有の効果を発揮で
きる。異性化乳糖の食酢への添加量は１日に摂取
する量としては原液２〜５ｇの範囲で十分効果が
期待できるので飲用酢は５倍程度に希釈して１日
に数回に飲用するのが適当といえる。
又乳清は乳酸としての酸度、可溶性固形物、無
脂乳固形物、灰分の外、遊離アミノ酸、無機質、
水溶性ビタミン等を含有するものであつて、これ
等の食酢への添加は本発明における必須要件であ
つてハチミツと共に重要である。
実施例
本発明による食酢の基本的要素として酸度５％
程度のリンゴ酢を使用し、これにハチミツ及び異
性化乳糖、乳清を一定割合で混入製成したものを
飲用した結果は食酢特有の臭気は減少し嗜好上良
好であることが証明された。
又、前期のように酸度５％程度のリンゴ酢を使
用し、これにハチミツ、異性化乳糖、乳清等を混
合した液中にリンゴ酢を含んだ全体の量の75重量
％となるように添加し、異性化乳糖は常に全体の
量の7.5重量％となるようにした。
又官能検査は熟知したパネル15名の嗜好テスト
により５倍に希釈して飲用する方法をとつた。
１ 試験区Ａ＝３
リンゴ酢（酸度５％） 100（ｇ）
ハチミツ 265 400ｇ
異性化乳糖 30
乳 清 ５
２ 試験区Ｂ＝７
リンゴ酢（酸度５％） 100（ｇ）
ハチミツ 260 400ｇ
異性化乳糖 30
乳 清 10
３ 試験区Ｃ＝５
リンゴ酢（酸度５％） 100（ｇ）
ハチミツ 250 400ｇ
異性化乳糖 30
乳 清 20
４ 試験区Ｄ＝０
リンゴ酢（酸度５％） 100（ｇ） 400ｇ
ハチミツ 300
酸度５％程度のリンゴ酢と酸度4.5％程度の米
酢を同量使用したものについても(B)と同様のテス
トを行なつた。
１ 試験区Ａ＝３
リンゴ酢（酸度５％） 50（ｇ）
米酢（酸度4.5％） 50
ハチミツ 265 400ｇ
異性化乳糖 30
乳 清 ５
２ 試験区Ｂ＝６
リンゴ酢（酸度５％） 50（ｇ）
米酢（酸度4.5％） 50
ハチミツ 260 400ｇ
異性化乳糖 30
乳 清 10
３ 試験区Ｃ＝５
リンゴ酢（酸度５％） 50（ｇ）
米酢（酸度4.5％） 50
ハチミツ 250 400ｇ
異性化乳糖 30
乳 清 20
４ 試験区Ｄ＝１
リンゴ酢（酸度５％） 50（ｇ）
米酢（酸度4.5％） 50 400ｇ
ハチミツ
又官能検査による嗜好判定の結果は
極めて飲みにくいを ０点
少し飲みにくいを １点
飲みやすい ２点
を判定基準として表示すれば次表の通りとなる。
INDUSTRIAL APPLICATION FIELD The purpose of the present invention is to obtain drinking vinegar which is made of apple cider vinegar as a main ingredient and mixed with specific substances to exert an effective effect on the human body. Or fruit vinegar other than apple cider vinegar,
It is produced by mixing one or more types of vinegar among brewed vinegars as the main ingredients and mixing honey, isomerized lactose, whey, etc. into the mixture. Conventional technology The production of drinking vinegar has been known for a long time, and in the state of Vermont in the United States, it is customary to add honey to apple cider vinegar, dilute it with water, and drink it every day under the name Vermont Drink. . Also, drinking vinegar is becoming popular, in which rock sugar and fruits are added to table vinegar, and after one week to one month has elapsed, the resulting solution is diluted with water and drunk. In any case, the main component is acetic acid, and although it also contains organic acids such as lactic acid, gluconic acid, citric acid, and malic acid other than acetic acid, the amount is very small. Due to its odor, it is difficult to drink even if honey, sugar, etc. are added to it, or it is diluted with water. As a way to improve these drawbacks, there are some commercially available drinking vinegars that add acidulants such as citric acid or malic acid in approximately the same amount as acetic acid to soften the acetic acid odor. I feel like it can no longer be called drinking vinegar. Furthermore, it is not preferable to use food additives such as citric acid and malic acid too easily. Problems to be Solved by the Invention Although conventionally known drinking vinegars are commercially available, they have many drawbacks, such as a pungent odor and a pungent sour taste, so they are not popular. The present invention focuses on improving this. Means for Solving the Problems The present invention uses not only honey but also a mixture of isomerized lactose and whey in a fixed ratio to vinegar, thereby reducing the stimulating acidity of acetic acid. It was developed to obtain a drinking vinegar that alleviates the pungent odor and is rich in the bifidus factor of isomerized lactose and the nutritional value and flavor of whey. Effect: Lactule rose contained in isomerized lactose has the ability to proliferate Bifidus bacteria in the intestines and reduce Escherichia coli. By adding this isomerized lactose to vinegar, its unique effect can be enhanced. I can demonstrate it. The amount of isomerized lactose added to vinegar can be expected to be sufficiently effective if it is ingested daily in the range of 2 to 5 g of the undiluted solution, so drinking vinegar should be diluted to about 5 times and drunk several times a day. is appropriate. In addition, whey has acidity as lactic acid, soluble solids, non-fat milk solids, ash, free amino acids, minerals,
It contains water-soluble vitamins and the like, and the addition of these to vinegar is an essential requirement in the present invention, and is important along with honey. Example Acidity 5% as a basic element of the vinegar according to the present invention
The results of drinking a drink prepared by mixing a certain amount of apple cider vinegar with honey, isomerized lactose, and whey at a certain ratio showed that the odor peculiar to vinegar was reduced and the drink was palatable. Also, as in the previous period, we used apple cider vinegar with an acidity of about 5%, and mixed it with honey, isomerized lactose, whey, etc. so that the amount of apple cider vinegar was 75% by weight of the total amount. The amount of isomerized lactose was always 7.5% by weight of the total amount. In addition, the sensory test was conducted by a panel of 15 well-versed people who conducted a taste test, in which the drink was diluted five times. 1 Test area A = 3 Apple cider vinegar (acidity 5%) 100 (g) Honey 265 400g Isomerized lactose 30 Whey 5 2 Test area B = 7 Apple cider vinegar (acidity 5%) 100 (g) Honey 260 400g Isomerized lactose 30 Whey 10 3 Test area C = 5 Apple cider vinegar (acidity 5%) 100 (g) Honey 250 400 g Isomerized lactose 30 Whey 20 4 Test area D = 0 Apple cider vinegar (acidity 5%) 100 (g) 400 g Honey 300 The same test as in (B) was conducted using the same amounts of apple vinegar with an acidity of about 5% and rice vinegar with an acidity of about 4.5%. 1 Test area A = 3 Apple cider vinegar (acidity 5%) 50 (g) Rice vinegar (acidity 4.5%) 50 Honey 265 400g Isomerized lactose 30 Whey 5 2 Test area B = 6 Apple cider vinegar (acidity 5%) 50 ( g) Rice vinegar (acidity 4.5%) 50 Honey 260 400g Isomerized lactose 30 Whey 10 3 Test area C = 5 Apple vinegar (acidity 5%) 50 (g) Rice vinegar (acidity 4.5%) 50 Honey 250 400g Isomerization Lactose 30 Whey 20 4 Test area D = 1 Apple cider vinegar (acidity 5%) 50 (g) Rice vinegar (acidity 4.5%) 50 400g Honey Also, the results of preference evaluation by sensory test were: Very difficult to drink 0 points Slightly difficult to drink If the criteria are 1 point for easy drinking and 2 points for easy drinking, the results will be as shown in the table below.
【表】【table】
【表】
本発明の主要素となるハチミツはミツバチが植
物の花のミツ腺から採集してきて、これを自己の
冬季間の食物として蓄積したものであつて、甘味
の強い粘つこい透明な濃液である。
その成分は、大部分が糖分で、食用としては消
化吸収が極めて容易でカロリー源としては速効的
である。因みにハチミツの成分は次の通りであ
る。[Table] Honey, which is the main element of the present invention, is collected by bees from the honey glands of plant flowers and accumulated as their own winter food. It is a liquid. Most of its ingredients are sugar, and it is extremely easy to digest and absorb as an edible food, and is a fast-acting calorie source. Incidentally, the ingredients of honey are as follows.
【表】
発明の効果
通常、飲用酢の風味向上、人体に対する有効性
を考慮して製品化する場合、安易に食品添加物を
使用することは正しい方法とは言い難く、又規制
も毎年きびしさを増す一方で、次々と新らしい食
品添加物が認可されているにしても添加物自体の
採否については論議が絶えない。そこで本発明者
はこの点に集中して研究実験の結果、添加物を一
切使用せずに製造することを完成し、食酢を単純
な通常の食酢として、又必要要素を添加混入した
製品を希釈して飲用酢として併用できるよう製成
したものであつて、その実用的効果は著大であ
る。[Table] Effects of the invention Normally, when producing a product with consideration to improving the flavor of drinking vinegar and its effectiveness on the human body, it is difficult to say that using food additives lightly is the correct method, and regulations are becoming stricter every year. Even though new food additives are being approved one after another, there is still debate over whether or not the additives themselves should be adopted. Therefore, the present inventor focused on this point and as a result of research and experiments, completed the production without using any additives, and produced vinegar as simple ordinary vinegar, and diluted products with added and mixed necessary elements. It is produced so that it can be used in combination as drinking vinegar, and its practical effects are significant.
Claims (1)
一定割合で混合したものを適量添加して製成する
ことを特徴として成る飲用酢の製造法。 ２ リンゴ酢に米酢、穀物酢、リンゴ酢以外の果
実酢、醸造酢の中の一種又は二種以上の食酢を混
合した液中にハチミツ及び異性化乳糖、乳清を一
定割合で混合したものを適量添加して製成するこ
とを特徴として成る特許請求の範囲第１項記載の
飲用酢の製造法。[Claims] 1. A method for producing drinking vinegar, which comprises adding an appropriate amount of a mixture of honey, isomerized lactose, and whey to apple cider vinegar in a fixed ratio. 2. A mixture of apple vinegar, rice vinegar, grain vinegar, fruit vinegar other than apple vinegar, and one or more types of brewed vinegar, mixed with honey, isomerized lactose, and whey at a certain ratio. 2. A method for producing drinking vinegar according to claim 1, characterized in that it is produced by adding an appropriate amount of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15187484A JPS6128380A (en) | 1984-07-20 | 1984-07-20 | Preparation of vinegar for drinking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15187484A JPS6128380A (en) | 1984-07-20 | 1984-07-20 | Preparation of vinegar for drinking |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6128380A JPS6128380A (en) | 1986-02-08 |
| JPS632590B2 true JPS632590B2 (en) | 1988-01-19 |
Family
ID=15528094
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15187484A Granted JPS6128380A (en) | 1984-07-20 | 1984-07-20 | Preparation of vinegar for drinking |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6128380A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5320169A (en) * | 1977-05-04 | 1978-02-24 | Shinroku Seiki Kk | Gravel production method and apparatus |
| ITMO20110095A1 (en) * | 2011-05-03 | 2012-11-04 | Acetaia Giuseppe Cremonini S R L | BEVERAGE |
| CN104479982A (en) * | 2014-12-08 | 2015-04-01 | 柳州博泽科技有限公司 | Process for brewing mango and milk vinegar |
-
1984
- 1984-07-20 JP JP15187484A patent/JPS6128380A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6128380A (en) | 1986-02-08 |
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