JP4979006B2 - Low-calorie and low-odor moromi vinegar beverage and method for producing the same - Google Patents

Description

  The present invention relates to a moromi vinegar beverage and a method for producing the moromi vinegar, and more particularly to a moromi vinegar derived from sweet potato and having a low calorie and low odor and a method for producing the moromi vinegar.

  The moromi mash that remains after distillation of the sweet potato shochu contains a large amount of nutrients such as amino acids, organic acids, and polyphenols that have not been removed by distillation. Therefore, the moromi vinegar drink obtained by squeezing moromi mash is promising as a health drink food for ingesting the above-mentioned nutritional components. In fact, moromi vinegar derived from sweet potato is manufactured and sold.

  However, the additive-free moromi vinegar drink has a strong acidity. To make it easier to drink, sweetness can be improved. Specifically, brown sugar is added and saccharification is enhanced by koji. However, the addition of carbohydrates leads to a higher calorie content of moromi vinegar, which is not in the current situation where low-calorie health drinks are aimed.

  Further, in order to improve the moromi odor of moromi vinegar, a method of adding fruit juice such as passion fruit and seeker is used. The addition of fruit juice also leads to calorie intake. Furthermore, the addition of fruit juice is not very effective for reducing moromi odor.

  Accordingly, an object of the present invention is to provide a low-calorie and low-brilliant moromi vinegar beverage and a method for producing the same while utilizing the nutritional components of moromi-vinegar.

  As a result of intensive studies on the above problems, the present inventors have found that erythritol is most effective in improving the moromi odor and sourness, and have reached the present invention. That is, the present invention provides a low-calorie and low-odor moromi vinegar beverage containing moromi vinegar obtained from sweet potato shochu distilled spirit and 8 to 20% by weight of erythritol. The sweet potato is preferably purple candy.

  The present invention also provides a method for producing a low-calorie, low-odor moromi vinegar beverage comprising adding 8 to 20% by weight of erythritol to moromi vinegar obtained from sweet potato shochu distilled spirit. The sweet potato is preferably purple candy.

  According to the method for producing a moromi vinegar beverage of the present invention, the moromi vinegar contains 8 to 20% by weight of erythritol, thereby effectively reducing the moromi odor derived from sweet potato and making the moromi vinegar beverage highly delicious. Can be finished. And the low calorie property of erythritol does not cause excessive caloric intake. In particular, those who have diabetes or calorie restriction can drink with confidence.

  Hereinafter, embodiments of the present invention will be described. The moromi vinegar derived from sweet potato, which is the main raw material of the present invention, can be produced using the following production method.

  The steamed sweet potato is left at a temperature of 10 to 40 ° C. in the presence of rice bran and yeast to cause saccharification and alcohol fermentation to produce moromi. Here, the sweet potato used as a raw material does not have a restriction | limiting in particular. Purple grapes such as Murasakimasari, Ayamurasaki, Nakamurasaki, Tanegashima purple, Yamakawa purple, Purple Sweet Road, Miyano 36, Kyushu 109 and the like are preferred because of their rich polyphenols. This is because the purple phenol polyphenol develops a clear purple color, improves the aesthetics of moromi vinegar, and exhibits health promoting functions such as an antioxidant action and a hormone promoting action to prevent arteriosclerosis and cerebral infarction.

  The rice bran is usually a koji mold belonging to the genus Aspergillus and may have a high starch resolving power. For example, Aspergillus kawachii, Aspergillus oryzae, Aspergillus awamori, Aspergillus niger, etc. Is mentioned. Among these, white mold is preferable.

  The yeast can be used without particular limitation. For example, wine yeast, shochu yeast, beer yeast and sake yeast can be mentioned.

  The aged moromi is distilled with a distiller and separated into shochu raw sake and moromi koji. As the distillation method, an atmospheric distillation method or a vacuum distillation method is employed. The mash residue remaining after distillation is squeezed and filtered with a press to separate the filtrate and solid residue. Collect the filtrate as moromi vinegar.

  After the filtrate is filtered through a filter, erythritol is added. Erythritol is a kind of sugar alcohol and has the feature that it has zero calories and is non-tactile. Moreover, the sweetness degree of erystyrol is 70-80% of sugar, and is close to sugar.

  Erythritol is naturally contained in white grapes and fermented foods. Industrially, a fermentation method using yeast using glucose as a raw material has been established. Commercially available erythritol can be used in the moromi vinegar beverage of the present invention without any particular limitation.

  The amount of erythritol added is 8 to 20% by weight of the moromi vinegar beverage, and preferably 10 to 20% by weight. The amount of erythritol added of 8 to 20% by weight is usually a large amount, but when used in a sweet potato-derived moromi vinegar beverage, it is surprisingly appropriate in terms of reducing the moromi odor and adjusting the sweetness. It turned out to be. When erythritol is less than 8% by weight, the effect of reducing the moromi odor of the moromi vinegar beverage is small. On the contrary, even if it is more than 20% by weight, there is no significant difference in the moromi odor suppressing effect, the sweetness level becomes too high, and the palatability is reduced.

  In addition to erythritol, sugar alcohols such as xylitol, sorbitol, and lactitol can be added to the moromi vinegar beverage of the present invention. Erythritol and xylitol have a higher antibacterial effect than other sugar alcohols to suppress the growth of film-producing yeast and the accompanying rot odor. Therefore, xylitol is preferred as the other sugar alcohol. Particularly preferred is erythritol alone.

  To the moromi vinegar to which erythritol is added, citric acid or the like is appropriately added to adjust the acidity. You may add adjuvants, such as antioxidant, a fragrance | flavor, and a pigment | dye, to the mash vinegar drink of this invention. After the component adjustment, the health drink comprising the moromi vinegar beverage of the present invention that has been pasteurized and bottled is stored in a cool and dark place.

<Example 1>
Steamed purple persimmon (variety: Ayamurasaki) and white persimmon (product name UKS, manufactured by Tokushima Seiko Co., Ltd.) are mixed at a ratio of 5: 1, and wine yeast (OC2) is added, and at about 30 ° C Fermented for about 2 weeks to produce shochu shochu moromi. Moromi was distilled at atmospheric pressure to obtain shochu-hara sake and moromi. Moromi koji was squeezed and filtered (10 MPa) with a squeezer to separate the filtrate and solid residue. After adding the amount of erythritol shown in Table 1 (manufactured by Nikken Chemical Co., Ltd.) and an appropriate amount of citric acid to the filtrate, the mixture was sterilized by heating at 80 ° C. for 10 minutes and bottled.

Thereafter, a sensory test was conducted by eight panelists. The evaluation criteria are shown below.
5: Strong moromi odor 4: Strong moromi odor 3: Feeling moromi odor 2: Low moromi odor 1: No moromi odor Evaluation results are shown in Table 1.

From Table 1, it can be seen that the moromi vinegar beverage to which erythritol was added exhibited a remarkable moromi odor suppression effect at an erythritol concentration of 10% or more.

<Comparative Example 1>
In Example 1, a moromi vinegar drink was prepared in the same manner as in Example 1 except that xylitol (manufactured by Nikken Chemical Co., Ltd.) was used instead of erystol. The sensory results of the obtained moromi vinegar beverage are shown in Table 2.

<Comparative example 2>
In Example 1, a moromi vinegar beverage was prepared in the same manner as in Example 1 except that lactitol (manufactured by Nikken Chemical Co., Ltd.) was used instead of erystol. The sensory results of the obtained moromi vinegar drink are shown in Table 3.

<Comparative Example 3>
In Example 1, a moromi vinegar beverage was prepared in the same manner as in Example 1 except that sorbitol (manufactured by Nikken Chemical Co., Ltd.) was used instead of erystol. Table 4 shows the sensory results of the obtained moromi vinegar beverage.

  The sensory test results of Example 1 and Comparative Examples 1 to 3 are summarized in FIG. The vertical axis in FIG. 1 is the panel average value. The horizontal axis is obtained by multiplying the concentration of each sugar alcohol factor (erythritol: 0.75, xylitol: 0.97, lactitol: 0.34, and sorbitol 0.60) when the sweetness of sugar is 1. It means standardized sweetness.

  From FIG. 1, all of erythritol, xylitol, lactitol, and sorbitol have an effect of suppressing moromi odor. Among them, erythritol and xylitol have a great effect of suppressing moromi odor in a high concentration (high sweetness) region. Furthermore, erystol is superior to xylitol in that it has a higher sweetness enhancing effect and does not become energy at all.

<Example 2>
In Example 1, the same operation as in Example 1 was performed except that the concentration of erystol was finely changed. The results of the sensory test are shown in Table 5.

  When the amount of erythritol added was 9% by weight or more, the moromi odor suppressing effect was clearly confirmed. When the amount was 15% by weight or more, there was not much difference in the moromi odor suppressing effect, and it became clear that a maximum of 20% by weight was sufficient to balance the moromi odor suppressing effect and sweetness.

  Erythritol is said to have a lower laxative effect such as loosening stomach and gas accumulation compared to other sugar alcohols, but if the concentration is high, changes in the physical condition of the sampler will still occur. In the case of sweet potato moromi vinegar, the above change was not seen even when the concentration was as high as 20%. From the above results, it can be said that erythritol is optimal as an additive component that suppresses the moromi odor while suppressing the calories of the sweet potato-derived moromi vinegar beverage.

It is a graph which shows the mash odor improvement effect by sugar alcohol addition of the moromi vinegar drink of Example 1 and Comparative Examples 1-3.

Claims (4)

  A low-calorie and low-odor moromi vinegar beverage containing moromi vinegar obtained from sweet potato shochu distilled spirit and 8 to 20% by weight of erythritol.   The low-calorie and low-odor moromi vinegar drink according to claim 1, wherein the sweet potato is purple potato.   A method for producing a low-calorie and low-odor moromi vinegar beverage, comprising adding 8 to 20% by weight of erythritol to moromi vinegar obtained from sweet potato shochu distilled spirit.   The method for producing a low-calorie and low-odor moromi vinegar beverage according to claim 3, wherein the sweet potato is purple potato.