Method for producing red cabbage beverage and red cabbage beverage

Abstract

To provide a method for producing red cabbage beverage with red cabbage as vegetable, under low salt condition, without destroying nutrient elements in the red cabbage, and having natural beautiful color tone.SOLUTION: A method for producing a red cabbage beverage comprises a step of cutting the red cabbage into a predetermined size, a step of immersing the cut red cabbage in brewed vinegar, and a step of removing the immersed red cabbage from the immersion liquid. The immersion step has a ratio of the red cabbage to the vinegar ranging from 1 / 5 to 1 / 2, and the immersion is carried out using only brewed vinegar made from grain vinegar and / or fruit vinegar.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a method for producing a red cabbage beverage and a red cabbage beverage.

Background Art

[0002] Red cabbage pigment (red cabbage color) is relatively excellent in heat resistance and light resistance and is the pigment with the largest usage amount among anthocyanin pigments. Red cabbage pigment is usually used to color beverages, pickles, jelly and other foods red to reddish purple.

[0003] On the other hand, as a method for incorporating the nutrients of red cabbage into the body, methods such as eating raw red cabbage and heating it in the same way as ordinary cabbage can be mentioned. In general, it is known that cabbage is fermented under pressure to obtain pickles such as sauerkraut or its fermentation broth. However, red cabbage has been considered unsuitable as a raw material for sauerkraut from the viewpoints of its own color tone and taste.

Summary of the Invention

Problems to be Solved by the Invention

[0004] Furthermore, when fermenting cabbage like sauerkraut, salt is added, so there is also a problem that it is not suitable as a low-salt beverage desired in modern times.

[0005] Therefore, an object of the present invention is to provide a method for producing a red cabbage beverage that uses red cabbage as a vegetable, contains the nutrients in red cabbage without destroying them under low-salt conditions, and has a natural and beautiful color tone.

Means for Solving the Problems

[0006] To achieve the above object, the method for producing a red cabbage beverage of the present invention comprises: a step of cutting red cabbage into a predetermined size, The step of immersing the cut red cabbage in vinegar, and the step of removing the immersed red cabbage from the immersion liquid, has In the immersing step, the ratio of the red cabbage to the vinegar is in the range of 1 / 5 to 1 / 2, In the immersing step, the red cabbage is immersed only in vinegar of cereal vinegar and / or fruit vinegar.

Effect of the Invention

[0007] According to one embodiment of the present invention, it is possible to provide a method for producing a red cabbage beverage that uses red cabbage as a vegetable, contains nutrients in red cabbage without destroying them under low-salt conditions, and has a natural and beautiful color tone.

Brief Description of the Drawings

[0008]

Figure 1

Mode for Carrying Out the Invention

[0009] Hereinafter, a method for producing a red cabbage beverage according to the present embodiment will be described with reference to the drawings.

[0010] (Method for Producing Red Cabbage Beverage) FIG. 1 shows a flowchart of an example of a method for producing a red cabbage beverage according to one embodiment of the present invention. As shown in FIG. 1, the method for producing a red cabbage beverage according to the present embodiment includes a step (S100) of cutting red cabbage into a predetermined size, a step (S110) of immersing the cut red cabbage in vinegar, and a step (S120) of removing the immersed red cabbage from the immersion liquid, has.

[0011] Further, the method for manufacturing the red cabbage beverage according to the present embodiment may further include a step (S130) of diluting the immersion liquid 2 to 10 times after the removal step.

[0012] Hereinafter, each step will be described in detail.

[0013] The cutting step (S100) is a step of coarsely cutting, shredding, or mincing the red cabbage into a predetermined size, for example, pieces of several centimeters, so as to facilitate immersion. By this cutting step (S100), it becomes easier to extract the nutrients of the red cabbage.

[0014] The immersion step (S110) is a step of extracting the nutrients of the red cabbage by immersing the red cabbage cut in the cutting step (S100) in vinegar.

[0015] Here, the vinegar serving as the immersion liquid for immersion is preferably composed only of grain vinegars such as rice vinegar, brown rice vinegar, black vinegar, sake lees vinegar, malt vinegar, and adzuki bean vinegar, and / or fruit vinegars such as apple vinegar, grape vinegar, sherry vinegar, balsamic vinegar, lemon vinegar, kabosu vinegar, and ume vinegar, and does not contain other components.

[0016] Regarding the above reason, the details are unclear. However, in the examples described later, when a subject takes a red cabbage beverage using grain vinegar and / or fruit vinegar, an effect of lowering the blood glucose level, etc., of the subject is observed. When using a seasoned vinegar containing sugar, lemon juice, salt, granulated dashi, etc., in addition to brewed vinegar, an effect of lowering the blood glucose level, etc., of the subject was not obtained.

[0017] Also, in the immersion step (S110), the ratio of the red cabbage to the vinegar is preferably within the range of 1 / 5 to 1 / 2 in terms of weight ratio. Setting the ratio of the red cabbage to the vinegar within the above range is preferable because the nutrients of the red cabbage can be extracted efficiently.

[0018] The immersion time is not particularly limited, but in this example, it was set to 24 hours or more.

[0019] The removing step (S120) is a step of removing red cabbage, which is a solid component, from the immersion liquid. The method of removing red cabbage is not particularly limited, and it may be physically removed using known tools or the like, or only the immersion liquid may be extracted by centrifugation, squeezing, filtration, or the like.

[0020] The diluting step (S130) may dilute the immersion liquid with a drinkable beverage such as water so that the subject can easily drink it. Usually, it is preferable to dilute it about 2 to 10 times because it becomes easier for the subject to drink.

[0021] Also, seasonings or the like may be added to the obtained red cabbage beverage. Examples of seasonings include sweeteners such as granulated sugar, honey, and sorbitol, alcohol, citric acid, malic acid, tartaric acid, flavors, and pigments.

[0022] (Example 1) An example will be described in which it was confirmed that the nutritional components of red cabbage can be extracted by the method for producing a red cabbage beverage according to this embodiment.

[0023] Approximately 200 g of red cabbage was cut into pieces several centimeters long and immersed in 500 ml of cereal vinegar (manufactured by Mizkan Co., Ltd.). After soaking for 24 hours or more, the solid component was removed to obtain a red cabbage extract.

[0024] The components in the obtained red cabbage extract were analyzed by an external contractor.

[0025] The analysis results are shown in Table 1.

[0026]

Table 1

[0027] (Example 2) Examples will be described in which it was confirmed that the red cabbage beverage produced by the method for producing a red cabbage beverage according to this embodiment has excellent effects.

[0028] Approximately 200 g of red cabbage was cut into pieces several centimeters long and immersed in 500 ml of cereal vinegar (manufactured by Mizkan Co., Ltd.). After immersion for 24 hours or more, the solid components were removed to obtain a red cabbage extract.

[0029] Approximately 60 ml of the obtained red cabbage extract, diluted approximately 2 to 3 times with water, was given to men in their 40s to drink twice a day, in the morning and evening. The intake of this red cabbage beverage was repeated daily for 3 years.

[0030] Typical results of blood tests for the subjects every year are as follows. The investigation was conducted by medical experts. For the blood test, the subjects were fasted (for more than 3.5 hours and less than 10 hours), blood was collected, and the concentrations of various components were detected using an automatic biochemistry instrument.

[0031] The random triglyceride (TG) in the blood test was 603 mg / dL (before red cabbage beverage intake: milk +2), 558 mg / dL (1 year after red cabbage beverage intake: milk +), 334 mg / dL (2 years after red cabbage beverage intake: milk -), 240 mg / dL (2 years after red cabbage beverage intake: milk -). For other items, there were no characteristic numerical changes.

[0032] That is, it was found that the intake of the red cabbage beverage resulted in a decrease in triglycerides, and there were no significant changes in other blood concentration components.

[0033] (Example 3) Another example will be described in which it was confirmed that the red cabbage beverage produced by the method for producing a red cabbage beverage according to the present embodiment has excellent effects.

[0034] Approximately 200 g of red cabbage was cut into pieces several centimeters in size and immersed in 500 ml of cereal vinegar (manufactured by Mizkan Co., Ltd.). After soaking for 24 hours or more, the solid components were removed to obtain a red cabbage extract.

[0035] Another 40-year-old male was made to drink approximately 30 ml of the obtained red cabbage extract, diluted approximately 5 times with water, twice a day, in the morning and evening. The intake of this red cabbage beverage was repeated daily for one year.

[0036] The results of the blood glucose level (HbAlc: NGSP value) of the blood test for the subject every year are as follows. The investigation was conducted by medical professionals. For the blood test, the subject was fasted overnight (12 hours), and blood was collected on an empty stomach the next day, and the following component concentrations were detected using an automated biochemistry instrument.

[0037] The blood glucose level (HbAlc: NGSP value) of the blood test was 11.9% (before ingesting the red cabbage beverage) and 7.6% (one year after ingesting the red cabbage beverage).

[0038] That is, it was found that the blood glucose level decreased due to the intake of the red cabbage beverage.

[0039] (Example 4) Another example will be described in which it was confirmed that the red cabbage beverage produced by the method for producing a red cabbage beverage according to the present embodiment has excellent effects.

[0040] Approximately 200 g of red cabbage was cut into pieces several centimeters in size and immersed in 500 ml of Kantan vinegar (registered trademark: manufactured by Mizkan Co., Ltd.). After soaking for 24 hours or more, the solid components were removed to obtain Red Cabbage Extract 1.

[0041] Similarly, approximately 200 g of red cabbage was cut into several centimeters and immersed in 500 ml of cereal vinegar (manufactured by Mizkan Co., Ltd.). After immersion for 24 hours or more, the solid components were removed to obtain red cabbage extract 2.

[0042] Another man in his forties was made to drink approximately 30 ml of the obtained red cabbage extract 1, diluted approximately 2 to 5 times with water, twice a day, in the morning and evening. The intake of this red cabbage beverage was repeated daily for 4 months.

[0043] The results of the blood test for blood sugar level (HbAlc: NGSP value) of the subject every year are as follows. The investigation was conducted by medical professionals. For the blood test, the subject was fasted for several hours (about 3 to 4 hours), blood was collected, and the following component concentrations were detected using an automatic biochemistry analyzer.

[0044] The blood sugar level (HbAlc: NGSP value) of the blood test was 8.4% (before intake of red cabbage extract 1), 8.6% (2 months after intake of red cabbage extract 1), and 8.5% (4 months after intake of red cabbage extract 1).

[0045] After that, the above-mentioned man was made to drink approximately 30 ml of red cabbage extract 2, diluted approximately 2 to 5 times with water, twice a day, in the morning and evening. The intake of this red cabbage beverage was repeated daily for 2 months. Then, the value of the blood sugar level (HbAlc: NGSP value) was investigated by the same blood test. The results are as follows.

[0046] The blood sugar level (HbAlc: NGSP value) of the blood test was 7.8% (after intake of red cabbage extract 2).

[0047] That is, it is considered that the red cabbage was immersed only in cereal vinegar, so that the excellent nutritional components of the red cabbage could be extracted more efficiently, and thus an excellent blood sugar level lowering effect was obtained.

[0048] As described above, the method for manufacturing the red cabbage beverage according to this embodiment includes a step of cutting red cabbage into a predetermined size, The step of immersing the cut red cabbage in vinegar, and The step of removing the immersed red cabbage from the immersion liquid, has, In the immersion step, the ratio of the red cabbage to the vinegar is in the range of 1 / 5 to 1 / 2, In the immersion step, the red cabbage is immersed only in the vinegar of cereal vinegar and / or fruit vinegar.

[0049] The method for producing a red cabbage beverage according to this embodiment is a method for producing a red cabbage beverage that efficiently extracts excellent nutritional components of red cabbage without destroying the nutrients in the red cabbage under low-salt conditions and has a natural and beautiful color tone.

Explanation of symbols

[0050] S100 Step of cutting S110 Step of immersing S120 Step of removing S130 Step of diluting

Claims

1. A step of cutting red cabbage into a predetermined size, a step of immersing the cut red cabbage in vinegar, and a step of removing the immersed red cabbage from the immersion liquid, characterized by comprising: in the immersion step, the ratio of the red cabbage to the vinegar is in the range of 1 / 5 to 1 / 2; in the immersion step, the red cabbage is immersed only in the vinegar of cereal vinegar and / or fruit vinegar; A method for producing a red cabbage beverage.

2. further comprising a step of diluting the immersion liquid 2 to 10 times; The method for producing a red cabbage beverage according to Claim 1.

3. A red cabbage beverage produced by the method according to Claim 1.

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