JPH0614861B2 - Vinegar drink - Google Patents

Description

Detailed Description of the Invention

[Industrial field of application] The present invention comprises vinegar, sweetener, aloe juice, velvet extract, food-use organic acid, food-use organic acid salt or carbonate, and water having a pH of 3.5 to 4. 0 relates to a vinegar drink. [Prior Art] As a beverage whose main ingredient is vinegar, a vermont drink composed of honey and apple vinegar has long been known. In recent years, vinegar drinks made of salt, organic acids, and sweeteners

[Japanese Patent Application Laid-Open No. 58-116674] and the like, and beverages using aloe, which are said to be good for health

[JP-A-5
No. 5,160,722], etc. are known, but in terms of taste and refreshingness, richness, or the sensual aspect essential as a beverage that is said to be deep in taste, it is not sufficiently satisfactory. Is the current situation. [Problems to be solved by the invention] Conventionally known as vinegar beverages, since the main raw material is vinegar, the stimulation of acetic acid in vinegar remains by any means,
There was a feeling of resistance to be served in the beverage. The present invention is to provide a vinegar drink which can alleviate this irritation and can be taken as a health food in a state where it is sensory and sufficiently satisfied as a drink. [Means for Solving Problems] The present invention, which is a means for solving the above problems,

[B] When the total volume of apple vinegar, prune vinegar, brown rice vinegar and adlay vinegar is 100, the ratio of each vinegar is 1
0 or more, and the total ratio of vinegar and apple vinegar is 70 or more,

[B] The amount of sweetener is 8 to 12 degrees in terms of sweetness in terms of sugar.

[C] The weight of aloe juice is 100 times the weight of vinegar drink.
Is 0.1 to 2.0,

[D] Amachi-ya-zu extract is 0.1 to 0.1 when the weight of vinegar drink is 100 as the dry weight of Amachi-ya-zu.
2.0,

[E] Organic acids for food

[F] Organic acid salts or carbonates for food

[G] A vinegar-drink beverage consisting of water and having a pH of 3.5 to 4.0. Hereinafter, the present invention will be described in detail. First of all, the vinegar used in the present invention is four types of vinegar, namely apple vinegar, prune vinegar, brown rice vinegar and adlay vinegar.
When the total volume of four types of vinegar is 100, the ratio of each vinegar is 10 or more, and the total of apple vinegar and prune vinegar is preferably 70 or more. This is to maintain the balance of taste by mixing the components of each vinegar, and to obtain a refreshing and rich flavor as a vinegar drink. In particular, when the total ratio of apple vinegar and prune vinegar is 70 or more, the apple scent and the prune scent are mixed to obtain a heavy scent that is harmonious as a fruit scent. This point will be described with reference to an experimental example. Experimental example For vinegar No. 1 to No. 6 shown in Table 1 below, 10 kg of honey, 1 kg of aloe juice, Agachiya vine extract

[Total amount of 0.2 kg of dried Amachi-yazu vine with 10 water], citric acid 0.2 kg, malic acid 0.1 kg, potassium carbonate appropriate amount, add water to make the liquid volume 100, vinegar with pH 3.8 A beverage was prepared. 20 panels per vinegar drink prepared as above
A sensory test was conducted by name, and the best one and the second best were selected. The results are shown in Table 2. From the above results, when the total volume of apple vinegar, prune vinegar, brown rice vinegar and adlay vinegar is 100, the proportion of each vinegar is 10 or more, and the proportion of apple vinegar and prune vinegar is 70 or more. It turned out to be good. Next, as the sweetener used in the present invention, sugar, honey, stevia, glucose-fructose syrup, glucose, licorice

[Glycyrrhizin], fructose, thaumatin, asparatame,
Maltose, brown sugar, etc. can be used. These sweeteners can be used alone or in combination of two or more. The amount of the sweetener used is preferably 8 to 12 degrees as the sugar equivalent sweetness at the time of ingestion. This is because if it is less than 8 degrees, the sweetness is small, and if it exceeds 12 degrees, the sweetness is strong and the tongue has a feeling of discomfort. Here, the sugar conversion sweetness is, for example, 8 for sugar.

[W / V]% The sweetness of the solution used is 8 degrees,
The concentration for deriving the sweetness equal to the sweetness can be calculated and derived so that the sweetening degree of the sweetener is 8 degrees. Since the sweeteners differ depending on the type, temperature, concentration, degree of purification, and derivative, it is preferable to actually calculate and use the converted sweetness individually. Next, as the aloe juice used in the present invention, a plant juice known under the name of Kidachi Aloe is generally used in Japan. Aloe is a lily plant with succulent leaves, contains a lot of juice, and has been known for a wide range of medicinal properties since ancient times, and is said to be effective for constipation, gastrointestinal disease, cold sensation, rheumatism, etc. It is a plant. Aloe contains a medicinal component such as aloin, and the medicinal effect can be utilized in the vinegar drink of the present invention. Therefore, an aloe extract or the like can be used in place of the aloe juice. The amount of aloe juice used is preferably 0.1 to 2.0 when the weight ratio of the vinegar drink is 100. That is,
When it is 2.0 or more, the pharmacological effect of aloe becomes remarkable, but it has a strong bitterness and is not suitable for drinking, and 0.1 to 2.0 is preferable from the viewpoint of the flavor of the product vinegar drink. Next, Amachiyazuru used in the present invention is a plant whose typical saponin is known as a pharmacological component, and is widely distributed and grown from Hokkaido to Kyushu, and Korea, China, Southeast Asia, and is often found in mountainous areas and at the edges. It is a perennial vine of the Cucurbitaceae family, and is generally said to be effective for sedation, constipation, stomach upset, intestinal regulation, health promotion and the like. As the usage form of Amachiya vine, any extract can be used as long as it is an extract containing a pharmacological component such as saponin of Amachiya vine, generally, Amachiya vine extract extracted with water, alcohol or the like can be suitably used. . In addition, the amount used is 100% by weight of vinegar drink as dry weight of Amachiya Crane.
0.1 to 2.0 is preferable. That is, if it is less than 0.1, almost no pharmacological effect is exhibited, and if it exceeds 2.0, the flavor is adversely affected. Next, as the organic acid for food used in the present invention, for example, citric acid, malic acid, tartaric acid, succinic acid, gluconic acid and the like can be used. The use of food-grade organic acids is to give the peculiar and pleasant acidity of organic acids, and also to adjust the pH of vinegar drinks to alleviate the irritation of acetic acid. The amount used may be appropriately selected and used, but preferably each organic acid is 0.1 to 0.5 with respect to the vinegar drink.

Used in [W / V]%. However, since succinic acid has a taste effect, it may be used for about 1/10 of the above. Next, as the organic acid salt used in the present invention, citrate, lactate, malate, tartrate, gluconate, succinate and the like can be used, and examples thereof include sodium salt and calcium salt. , Potassium salts and the like can be used. Carbonate may be used instead of the organic acid salt. Generally, sodium citrate, sodium malate and potassium carbonate can be preferably used. The reason why the organic acid salt or carbonate is used in the present invention is to reduce the irritation of acetic acid, raise the pH of the vinegar beverage, and bring about ease of drinking when ingested. The concentration of the organic acid salt or carbonate may be basically selected appropriately, but is usually 0.1 to 0.5 with respect to the vinegar drink.

[W / V]% can be used. Next, the vinegar drink of the present invention has a pH of 3.5 to 4.0.
It is important to adjust to. This is because it can be solved by adjusting the difficulty of drinking due to the acetic acid peculiar to vinegar drinks to pH 3.5 to 4.0. Furthermore, the acetic acid concentration of the vinegar drink is 0.1 to 0.5

[W / V]
%, Preferably 0.1-0.2

〔The invention's effect〕

The vinegar beverage of the present invention is a beverage with reduced acetic acid stimulation that is easy to drink and is excellent as a health food. [Examples] Next, examples of the present invention will be described. Example 1 200 cc of commercial apple vinegar with 5.0% acetic acid, 40 cc of commercial prune vinegar with 5.0% acetic acid, 4.5% acetic acid
30cc commercial brown rice vinegar, 30cc commercial pearl barley vinegar with 4.5% acetic acid, 1Kg sugar, 50g aloe juice, 50g Amachiyazuru to which 100cc of water was added, 50g citric acid was mixed, and potassium carbonate was added. The pH of the solution was adjusted to 3.7 by addition. The total amount of this was made 10 with water to obtain a vinegar drink. The above vinegar drink was cooled to 5 ° C, and 150cc each was given to a panel of 20 people. When asked about the evaluation, 17 people answered that the taste was good, 0 people answered that it was difficult to drink, Three people answered that they were neither, and the sensory test results were very good. Example 2 55% of apple vinegar and 5% of prune vinegar each having an acetic acid degree of 5%
0 cc each, brown rice vinegar with acetic acidity of 4.5% and 200 cc vinegar vinegar each, 1/5 concentrated apple juice 1 kg, honey 1.5 kg, 90% pure Stevia extract 15 g, 7
5% glucose-fructose syrup 1.5Kg, malic acid 0.3Kg, calcium lactate 50g, aloe juice 200g, 100g of Amachiyazuru was mixed with 200cc of water, and sodium malate was added to adjust the pH to 3.6. It was adjusted. Make a total of 10 with water and vinegar drink

[For 5-fold dilution] was obtained. The above-mentioned vinegar drink was diluted 5 times with water and then subjected to a sensory test [pH at the time of 5 times dilution was 3.8). That is,
Twenty people were asked to taste 150cc, and when asked about the evaluation, 18 people answered that it was delicious, 1 person answered that it was not delicious, and 1 person answered that it was neither delicious. It was proved to be a good taste.

Claims (2)

[Claims] 1. The following composition: [i] When the total volume of apple vinegar, prune vinegar, brown rice vinegar and pearl barley vinegar is 100, the ratio of each vinegar is 1.
0 or more, the total proportion of vinegar and apple vinegar is 70 or more, [b] the amount of sweetener is 8 to 12 degrees in terms of sugar conversion sweetness, [ha] the weight of aloe juice is 100 weight of vinegar drink
It is 0.1 to 2.0 when the above is used. [D] When the weight of the vinegar drink is 100, the dry weight of the Amachiya Crane extract is 0.1 to 0.1.
An edible vinegar drink having a pH of 3.5 to 4.0, which is composed of [e] food-grade organic acid [f] food-grade organic acid salt or carbonate [g] water. 2. The vinegar beverage according to claim 1, which has an acetic acid concentration of 0.1 to 0.5% by weight / volume.