JPH08256754A - Healthy vinegar and its production - Google Patents

Abstract

PURPOSE: To produce healthy vinegar adequately containing an active ingredient of a plant belonging to the Genus Panax of Araliaceae and drinkable and to provide a producing method capable of obtaining the healthy vinegar. CONSTITUTION: In producing this health vinegar, an active ingredient of a plant belonging to the genus Panax of Araliaceae, e.g. saccharide or saponin, etc., is eluted into an ethanol aqueous solution in a large amount in an alcohol extracting process 4 to afford an ethanol extract. In successive acetic acid fermentation process 3b, the ethanol extract solution containing saccharide or saponine, etc., in relatively large amount is subjected to acetic acid fermentation by the action of a microorganism such as acetic acid bacterium. Mild healthy vinegar which is readily drinkable is obtained without impairing efficacy of saponin by such microorganismic treatment.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a healthy vinegar to be taken for promoting health, maintaining health, etc., and more specifically to a healthy vinegar which contains a large amount of health promoting components and is easy to drink or eaten as a seasoning. And a manufacturing method thereof.

[0002]

2. Description of the Related Art It is well known that vinegar has an effect of keeping the body weakly alkaline, recovering fatigue and promoting health. According to Japanese Agricultural Standards, such vinegar is roughly classified into “brewed vinegar” and “synthetic vinegar”.

The "brewed vinegar" is classified into the following, depending on the type of raw material and the amount of raw material used. "Cereal vinegar" (rice vinegar, cereal vinegar) obtained using raw materials that contain more than a specified amount of grain, "fruit vinegar" (apple vinegar, grape vinegar, fruit produced using raw materials that contain more than a specified amount of fruit or fruit juice) Vinegar), and “brewed vinegar” other than the above “grain vinegar” and “fruit vinegar”. These "brewed vinegar" are
It has an acidity of 4.0 or higher. "Synthetic vinegar" is
They are made from glacial acetic acid, or glacial acetic acid is added to the above “brewed vinegar”.

Of the above, each of the production methods of "grain vinegar", "fruit vinegar", and "brewed vinegar", which are moderately classified from "brewed vinegar", is shown in FIG.
Shown in First, as shown in (a) of the figure, the grain vinegar is made from rice, wheat, corn, etc., which contain a large amount of starch, as raw materials, and these are converted into sugars in the saccharification step 1 by the action of a saccharifying enzyme.
Next, in the alcohol fermentation step 2, the sugar is converted into alcohol by the action of yeast. The alcohol thus obtained is made into vinegar by the action of acetic acid bacteria in the acetic acid fermentation step 3. In the acetic acid fermentation step 3, the nitrogen-containing substances, sugars, inorganic salts and the like produced from the grain in the previous step serve as nutrient sources for acetic acid bacteria.

As for the fruit vinegar, as shown in FIG. 2 (b), the sugar contained in the fruit juice or the fruit is subjected to the alcohol fermentation step 2 to obtain alcohol, and if necessary, appropriate acetic acid. After adding the nutrient source of bacteria, acetic acid fermentation process 3
It is supplied to a and obtained.

As shown in FIG. 2C, the brewed vinegar is obtained only by the acetic acid fermentation step 3a using brewed alcohol as a raw material and koji juice or sake lees as a nutrient source for acetic acid bacteria.
These grain vinegars, fruit vinegars, and brewed vinegars are added with appropriate amounts of seasonings such as sugars and umami components as needed.

Table 1 shows the content components of the commercial products of "brewed vinegar" described above (referred to as Comparative Examples 1 to 7). Incidentally, w / v% in Table 1 is an abbreviation for weight / volume%, and the same applies to each of the later-described charts. In Table 1, brown rice vinegar (Comparative Example 4, Comparative Example 5 (black vinegar)) has a high content of free amino acids. In particular, the well-known black vinegar (Comparative Example 5) is produced by a production method that can contain a large amount of free amino acids and the like,
No sugar was added separately. Moreover, brown rice vinegar (Comparative Example 4) was produced with the same target content as black vinegar (Comparative Example 5). Black vinegar (Comparative Example 5) and brewed vinegar (Comparative Example 7) do not contain any sugar, but other vinegars (Comparative Examples 1 to 4 and 6) do.

[0008]

[Table 1]

On the other hand, for example, ginseng typified by the Panax genus plant of the family Araliaceae is used for the purpose of health and gastric tonicity, and is effective against weak constitution, physical fatigue, gastrointestinal weakness, loss of appetite, poor color tone, coldness and the like. Known to have. Among the active ingredients contained in such a plant of the genus Panax, such as the family Araliaceae, sugar makes the flavor mellow. Free amino acids supplement essential amino acids. Saponin is known to have many effects such as anti-fatigue action, anti-stress action, hyperlipidemia or diabetes improvement action.

[0010]

However, vinegar has a peculiar sourness and nose odor. Similarly, ginseng extract also has peculiar bitterness and aroma. Therefore, they were extremely difficult to drink as they were. Therefore, when drinking these, they were diluted with hot water, etc., and sugar or honey was added to make them easier to drink.

On the other hand, a ginseng extract obtained by extracting the active ingredient of ginseng with alcohol, water or the like is already known. It is also possible to add this ginseng extract to vinegar and dissolve it. However, the healthy vinegar produced in this manner is difficult to drink due to the sourness of the vinegar itself. Moreover, it is thought that it has almost no flavor peculiar to ginseng.

[0012] The present invention has been made in view of the above-mentioned conventional problems, and obtains a healthy vinegar which appropriately contains an active ingredient of a Panax genus plant of the family Araliaceae and is easy to drink, and to obtain this healthy vinegar. The purpose is to provide a manufacturing method capable of performing

[0013]

Means and Actions for Solving the Problems As a result of intensive studies to achieve the above-mentioned objects, the present inventors have found healthy vinegar which is easy to drink and contains an appropriate amount of health-promoting ingredients, and a method for producing the same. The present invention has been completed. That is, the present invention provides health vinegar characterized by being obtained by acetic acid fermentation of an alcohol extract of a Panax genus plant of the family Araliaceae. Examples of the plant of the genus Panax in the present invention include Panax ginseng C.
A. Meyer (refers to the scientific name. The same shall apply hereinafter), Panax notoginseng (Bu
rk. ) F. H. Chen), American (Guangdong) Ginseng (Panax quinquefolium Linn
e), and Ginseng Takebushi (Panax japonicu)
m C. A. Meyer) etc. can be mentioned. Even in healthy vinegar obtained using any of these, as compared to conventional "brewed vinegar" such as rice vinegar, despite being additive-free,
It was confirmed that it contained a lot of saponins, sugars, and free amino acids. The plant of the genus Panax belonging to the present invention is not limited to powder obtained by crushing after drying, but may be as-sun-dried, lightly blanched, or only washed with water. Good.

Further, the present invention is characterized by comprising an alcohol extraction step of extracting an active ingredient of a Panax genus plant of the family Araliaceae with alcohol, and an acetic acid fermentation step of fermenting this alcohol extract with acetic acid. The present invention provides a method for manufacturing the same. The alcohol applied to the production method of the present invention may be any alcohol that can be taken, and nontoxic ethanol, such as brewed ethanol obtained by alcohol fermentation, is suitable. Therefore, in the method for producing healthy vinegar, in the alcohol extraction step, an alcohol extract is first obtained by dissolving a large amount of active ingredients of the Panax genus plant of the family Araliaceae, such as sugar and saponin, in alcohol. In the subsequent acetic acid fermentation step, the alcohol extract containing a large amount of sugars and saponins is acetic acid fermented by the action of microorganisms such as acetic acid bacteria. By such a microbial treatment, mellow healthy vinegar can be obtained that is reasonably doseable without sacrificing the efficacy of saponin.

Here, by adjusting the ethanol concentration of the aqueous ethanol solution used in the alcohol extraction step, the content of the active ingredient in the alcohol extract can be adjusted. That is, when an ethanol aqueous solution having an ethanol concentration of “5% by volume or more and 60% by volume or less” is used in the alcohol extraction step, an alcohol extract containing a large amount of saponin and sugar is obtained, and the alcohol extraction is also performed in the subsequent acetic acid fermentation step. It is possible to obtain healthy vinegar having an active ingredient content depending on the product. It is more preferable to use an aqueous ethanol solution of “5% by volume or more and 30% by volume or less” in order to obtain healthy vinegar having a high sugar content and a mellow taste and being extremely easy to drink. Therefore, according to the above-mentioned alcohol extraction conditions, healthy vinegar having a better flavor and easier to drink can be obtained without impairing the health promoting effect. In addition, when the ethanol concentration of the ethanol aqueous solution for extraction is lower than 5% by volume, the bactericidal action is lowered and the putrefaction during extraction is likely to occur. In addition, the amount of alcohol extract becomes large, and the facility scale must be increased.
In addition, when "brewed vinegar" is obtained, the alcohol concentration of the raw material for the fermentation of acetic acid needs to be about 5 vol% or more.
On the other hand, when the ethanol concentration exceeds 60% by volume, of the active ingredients in the alcohol extract obtained in the alcohol extraction step, not only sugar but also saponin content is reduced, and healthy vinegar obtained thereafter is obtained. The total content of saponins in the product is too low, which is not preferable.

[0016]

【Example】

Example 1. A healthy vinegar according to an embodiment of the present invention will be described below with reference to the accompanying drawings. FIG. 1 is a block diagram showing an outline of a method for producing healthy vinegar according to an embodiment of the present invention.
First, a plant of the genus Panax, for example, ginseng, is subjected to the alcohol extraction step 4. Here, for example, a brewing ethanol aqueous solution having an ethanol concentration of 25 vol% is used as the extraction alcohol. That is, 300 g of dried ginseng root powder was immersed in 1.2 liters of a 25 vol% brewed ethanol aqueous solution for 2 days, the primary residue was filtered, and further dehydrated. To the primary residue, 600 ml of a 25 vol% brewed ethanol aqueous solution is newly added and immersed for 2 days. The secondary residue is filtered and further dehydrated. To the secondary residue, 600 ml of 25 vol% brewed ethanol aqueous solution was newly added and immersed for 2 days, and the tertiary residue was filtered.
Further dehydration. The filtrates were combined to obtain a total ginseng extract (alcohol extract) of 2.3 liters.

900 ml of ginseng extract, 400 ml of koji juice as a nutrient source for acetic acid bacteria, acidity of about 4 w
/ V% seed vinegar 400 ml and water 2.3 liter are combined to make a total volume of 4 liters, and acetic acid fermentation is carried out at 35 ° C. in the acetic acid fermentation step 3b. The ethanol content at the time of charging in the acetic acid fermentation step 3b was adjusted to about 5 vol% and the acidity was adjusted to about 0.4 w / v%. After about 30 days, the acetic acid fermentation was completed, and an acetic acid fermentation completed solution with an acidity of about 4 w / v% was obtained. This was filtered and sterilized to obtain 3.9 liters of ginseng vinegar (healthy vinegar).

Example 2. A healthy vinegar manufactured in the same manner as in Example 1 but in a production lot different from that in Example 1.

Embodiment 3 FIG. Healthy vinegar was obtained in the same manner as in Examples 1 and 2 except that only rice cake was used as a nutrient source for acetic acid bacteria in the acetic acid fermentation step 3b.

Example 4. Radish powder of Radix Notoginseng 300
g, and alcohol extraction step 4 according to Examples 1 and 2
Alcohol extraction was carried out to obtain a total of 2.3 liters of Radix Notoginseng extract (alcohol extract). Regarding the acetic acid fermentation to be carried out subsequently, the amount charged was set to about 1/8 scale as compared with Examples 1 and 2 in consideration of experimental economy. 120 ml of Radix Notoginseng extract, 50 ml of koji soup,
25 ml of seed vinegar with an acidity of about 4 w / v% and water 3
The total amount of 05 ml is made up to 500 ml, and the acetic acid fermentation is carried out at 35 ° C. This acetic acid fermentation process 3b
The ethanol concentration at the time of preparation was about 5 vol% and the acidity was about 0.2 w / v%. After about 20 days, the acetic acid fermentation was completed and an acetic acid fermentation completed solution with an acidity of 3.9 w / v% was obtained. This was filtered and sterilized to obtain 480 ml of Radix Notoginseng vinegar.

The healthy vinegars of Examples 1 to 4 obtained as described above will be described with a focus on Table 2 and comparison with Table 1.

[0022]

[Table 2]

Here, the "sugar" is obtained by the absorbance method. The “free amino acid” is obtained by a liquid chromatography method. "Total saponin"
Is determined by a thin layer chromatography densitometry method.

Although the ginseng vinegar (Examples 1 to 3) and the Radix Notoginseng vinegar (Example 4) have no seasoning added,
Compared with commercially available black vinegar (Comparative Example 5) and brewed vinegar (Comparative Example 7), the content of sugar is high. Also, ginseng vinegar is
Compared with commercial vinegars (Comparative Examples 1 to 3, 6, 7) other than brown rice vinegar (Comparative Example 4) and black vinegar (Comparative Example 5), the free amino acid content is the same or higher. In addition, in ginseng vinegar and Radix Notoginseng vinegar, these components were transferred from Alcohol ginseng or Radix Notoginseng itself by alcohol extraction. On the other hand, commercially available grain vinegar (Comparative Example 1) and rice vinegar (Comparative Examples 2 to 2)
4), brewed vinegar (Comparative Example 6) has a high sugar content, which is due to the sugar in the separately added seasoning.

The healthy vinegar prepared by the method of the present invention (Example 1)
~ 4) contains saponin which has the effect of promoting health, whereas the commercially available "brewed vinegar" (Comparative Examples 1 to 7)
Does not contain saponins derived from these ginsengs.

Examples 5 to 14 Here, the difference in the content of active ingredients extracted from ginseng due to the difference in ethanol concentration of the extraction alcohol will be described with reference to Table 3, FIG. 2 and FIG. The aqueous ethanol solution was used as the alcohol for extraction in the alcohol extraction step 4, and the ethanol concentration at this time was 10, 20, 30, 40, 50, 60,
It was 70, 80, 90, 99.5 vol%. An extraction operation was performed using each of these ethanol aqueous solutions (Examples 5 to 14), and the contents of dry solids, sugars, total saponins, and free amino acids in the extracted liquids were examined for each ethanol concentration.

[0027]

[Table 3]

In Table 3, "content in the extract"
The reason is that the content of each component in the alcohol extract (w /
v%), and "content in 5 vol% diluted solution" means that the alcohol extract was diluted with water to adjust the ethanol concentration to 5 vol% in each diluted solution before charging to the acetic acid fermentation step. The content (w / v%) of the component is shown. That is, the more the aqueous solution of ethanol having a higher ethanol concentration is extracted, the larger the dilution ratio to be diluted to 5 vol% at the time of charging to the acetic acid fermentation step. And "dry solids"
Is a sample obtained by collecting a certain amount of a sample in a weighed beaker, weighing it together with the beaker after a predetermined drying treatment, and based on this weighed value.

FIG. 2 is a graph showing changes in the dry solid content and sugar content shown in Table 3, and FIG.
3 is a graph showing changes in the contents of total saponins and free amino acids shown therein. According to Table 3 and FIGS. 2 and 3, the contents of dry solids, sugars and free amino acids in the extract all showed higher values when extracted with a low concentration aqueous ethanol solution (see Table 3). (Refer to the "Content in Extract" column).

On the other hand, the total saponin content was highest when extracted with an aqueous ethanol solution having an ethanol concentration of 60 vol% (see the same column). However, ethanol concentration 60 vo
Even if it is extracted with a 1% ethanol aqueous solution, it must be diluted with water so that the ethanol concentration becomes about 5 vol% when the acetic acid fermentation step is charged, and after all, it is about 1/10 before and after the dilution. It will decrease to the saponin content. When extraction is performed with an ethanol aqueous solution having an ethanol concentration of 10 vol%, the dilution at the time of preparation is only 1/2, and as a result, the content of components transferred to vinegar becomes high (“5 vol% diluted solution in Table 3”). Content) column). Further, as the extraction is performed with an aqueous ethanol solution having a higher ethanol concentration, the obtained extract tends to be more difficult to ferment, even if the extract is diluted to an ethanol concentration of 5 vol% and charged in acetic acid fermentation. Considering the flavor (mellowness) and nutritional value (supplement of essential amino acids) of healthy vinegar,
Since it is more effective that the content of sugars and free amino acids is high, it is understood that extraction with a low-concentration aqueous ethanol solution is sufficient.

On the other hand, only water (ethanol concentration = 0
vol%). However, there was a problem that the liquid rots during extraction (during immersion).
In addition, the ethanol concentration is too low (for example, 5 vol%
However, it is uneconomical because the amount of water used for dilution is unnecessary when the acetic acid fermentation step is charged. In other words, the use of a high-concentration ethanol aqueous solution produces a smaller amount of extract liquid, so that the production equipment, storage equipment, etc. can be made on a small scale and can be diluted with a large amount of diluting water at the dilution stage, resulting in flexibility of the production mode. It will also be rich. Moreover, if it is used as it is as a raw material for the fermentation of acetic acid, it will be difficult to produce brewed vinegar having an acidity of 4.0 or more. In addition, the higher the ethanol concentration, the stronger the bactericidal action and the extraction (immersion)
It also has the opposite effect of increasing the anti-corruption effect on the way.
From these viewpoints, it is considered that extraction using an aqueous ethanol solution of less than 5 vol% is not realistic. It should be noted that when carrot itself (only washed with water) is extracted with alcohol, the alcohol concentration in the alcohol extract is lower than that of the extraction alcohol, but when fully dried carrot and its powder are extracted with alcohol, the alcohol concentration is almost the same. It didn't change.

From the above, the ethanol concentration for extraction should be within the range of "5 to 5" from the viewpoints of the content of ingredients and manufacturing cost.
60 vol% "is preferable. Furthermore, in order to obtain a healthy vinegar containing a good balance of sugars, saponins, and free amino acids, it is preferable to set "5 to 30 vol%".

Next, a sensory test was conducted using the healthy vinegar of Example 2 and the healthy vinegar of Comparative Examples 8 and 9 (carrot vinegar) shown below. Comparative Example 8. 3 g of dried ginseng powder was extracted with 100 ml of commercially available brewed vinegar (Comparative Example 7) to obtain ginseng vinegar. Comparative Example 9. 3 g of dried ginseng powder was extracted with 30 ml of water, and 0.9 g of the water-extracted extract powder obtained by concentrating and drying this was dissolved in 100 ml of brewed vinegar (Comparative Example 7) to obtain ginseng vinegar. These test samples (Comparative Example 8,
Each of Comparative Example 9 and Example 2) contained 3 g of ginseng component in 100 ml, and the acidity was adjusted to about 4 w / v%. The sensory test was carried out on each of the above test samples by tasting a total of 10 persons of 5 persons each of male and female. The results of this sensory test are shown in Table 4 below.

[0034]

[Table 4]

As is clear from Table 4, the ginseng vinegar of Comparative Example 8 was evaluated as having a straight sourness and almost no flavor (aroma) peculiar to ginseng. In addition, the ginseng vinegar of Comparative Example 9 is mellow and easy to drink, but most of the evaluations are that it has no flavor peculiar to ginseng.
In other words, it has a high sugar content but does not have the characteristic that it contains an active ingredient of ginseng. On the other hand, the healthy vinegar of Example 2 is mellow and easy to drink, and
There were many evaluations that the flavor peculiar to carrots was well utilized.

In each of the above-mentioned embodiments, the drinking of healthy vinegar has been mainly described, but the healthy vinegar of the present invention is
It goes without saying that it can be used as vinegar for cooking as well as drinking.

[0037]

Industrial Applicability As described above, the healthy vinegar according to the present invention is obtained by acetic acid fermentation of an alcohol extract of a Panax genus plant of the family Araliaceae, and therefore contains a relatively large amount of sugar and saponin. There is. Therefore, it has a health-promoting effect, has a good flavor, and is easy to drink. Moreover,
No seasoning is added. Further, according to the method for producing healthy vinegar according to the present invention, it is possible to realize the production of healthy vinegar having the above-mentioned effects.

In the alcohol extraction step of this production method, if an ethanol aqueous solution having an ethanol concentration of 5% by volume or more and 60% by volume or less is used, healthy vinegar containing saponin and sugar in a well-balanced manner can be obtained as brewed vinegar. Therefore, it is possible to provide healthy vinegar that is extremely easy to drink without impairing the health promoting effect. That is, it is possible to adjust the ethanol concentration in the alcohol extraction step, which makes it possible to adjust the content of the active ingredient in healthy vinegar.

[Brief description of drawings]

FIG. 1 is a block diagram showing an outline of a method for producing healthy vinegar according to an embodiment of the present invention.

FIG. 2 is a graph showing changes in the dry solid content and sugar content in the extract with respect to the ethanol concentration of the alcohol for extraction.

FIG. 3 is a graph showing changes in the contents of total saponins and free amino acids in the extract with respect to the ethanol concentration of the alcohol for extraction.

[Fig. 4] Fig. 4 shows an outline of the production of vinegar that has been further classified from "brewed vinegar" of vinegar, in which (a) is a block diagram showing the production method of "grain vinegar", and (b) is "fruit vinegar". Is a block diagram showing a method for producing "brewed vinegar". (C) is a block diagram showing a method for producing "brewed vinegar".

[Explanation of symbols]

 3b Acetic acid fermentation process 4 Alcohol extraction process

Claims (3)

[Claims] 1. A healthy vinegar obtained by acetic acid fermentation of an alcohol extract of a Panax genus plant of the family Araliaceae. 2. A method for producing healthy vinegar, comprising an alcohol extraction step of extracting an active ingredient of a Panax genus plant of the family Araliaceae with alcohol, and an acetic acid fermentation step of fermenting this alcohol extract with acetic acid. 3. The alcohol used in the alcohol extraction step is an aqueous ethanol solution having an ethanol concentration of 5% by volume or more and 60% by volume or less.
The method for producing healthy vinegar according to.