JPH03210172A - Production of wine-like ginseng liquor - Google Patents

Abstract

PURPOSE:To obtain a wine-like ginseng liquor free from the characteristic smell and taste of the ginseng without losing the nutritive ingredients thereof by fermenting the squeezed liquid of the ginseng in specific processes and blending the prepared ginseng liquor with a wine. CONSTITUTION:Peeled raw ginsengs are washed, treated with a juicer and squeezed to prepare the squeezed liquid of the ginseng. The squeezed liquid is mixed with a pectinase enzyme, dissolved, heated and allowed to stand, and the prepared clear liquid is adjusted to a pH of 3.5-4.5 with an acid contained in a citrus such as lemon. The treated liquid is subjected to the first fermentation treatment using a yeast prepared from the association yeast No.3, mixed with high grade white sugar, etc., and subsequently subjected to the second fermentation treatment, followed by subjecting to the filtration of the unrefined solution, to an aging process and to the sterilization of the yeast. The product is blended with a commercially available wine prepared from grapes, thereby permitting to substantially perfectly remove the characteristic smell and taste of the ginseng but almost not to lose the characteristics nutritive ingredients of the ginseng. The flavor of the product is further soft.

Description

[Detailed Description of the Invention] [Field of Industrial Application] This invention is a method for producing wine-like ginseng liquor, which uses ginseng as a raw material and ferments it to remove most of the odor and taste peculiar to ginseng, creating a wine-like liquor. It is related to.

[Conventional technology]

Conventionally, wine, which is made by fermenting grape fruits as a raw material, is generally widely known as an alcoholic beverage made by fermenting a certain material as a raw material.

On the other hand, recently, attempts have been made to commercialize alcoholic beverages made by fermenting various vegetables as raw materials.

Among the attempts to use this vegetable as a raw material, there is one that uses carrots as a raw material.

Carrots belong to the Apiaceae family, and contain 85.8% water and 1 protein.
．． 3%, fat 0.2%, carbohydrates 10.9%, fiber 1.1%
, has an ash content of 0.7%, and also contains calcium, sodium, phosphorus, and iron, and also contains a large amount of vitamin A.
It also contains I2 vitamin B, B2, nicotinic acid, vitamin C, etc.

The roots of carrots range from 10 cm to 20 cm obconical to 1 m long, depending on the variety, and are orange, red, or yellow in color.

Carrots, like other vegetables, are a nutritious food that has become an essential part of the diet.

[Problem to be solved by the invention]

However, carrots have a unique flavor, and despite their high nutritional value, they are known to be one of the foods that people have a strong preference for.

In addition, the sugar content of the juice of vegetables such as carrots is lower than that of fruits such as grapes, so it is difficult to obtain a product with a high alcohol concentration. There were some aspects that made it difficult to hire.

This invention was devised in view of the above-mentioned problems and to solve the problems. To provide a method for producing a wine-like ginseng liquor that retains almost all of the nutrients contained in the ginseng liquor without losing it, and is soft and has an excellent taste.

[Means to solve the problem]

In order to achieve the above objectives, this invention produces a carrot juice, adds microbial enzymes to it to clarify it, and adds acid contained in natural citrus fruits to the clarified carrot juice to produce P.
Adjust H to 3.5 to 4.5, add yeast mother to this, perform primary fermentation, supplement sugar to increase alcohol concentration, perform secondary fermentation, and filter the strains after secondary fermentation. This method involves adding a portion of wine made from grapes to the ginseng liquor obtained by heating and sterilizing it after aging.

Here, the yeast mash is obtained by inoculating wine yeast into a clarified ginseng liquid culture medium.

〔Example〕

Hereinafter, this invention will be explained more specifically based on Examples.

First, raw carrots are washed, and the washed carrots are run through a juicer to create carrot juice.

In this case, it is preferable to use peeled carrots. Note that some of the carrot skin will be peeled off during washing.

Next, microbial enzymes, such as pectinase enzymes 0.03% to 0.09%, are added and dissolved in the carrot juice, and then the carrot juice with the enzyme added is heated to a temperature of 35°C to 45°C. Heat to temperature. The optimal heating temperature is 40 degrees Celsius, and heating is performed gradually over a period of about 30 minutes.

Then, in order to enhance the enzyme reaction, a slow stirring reaction is performed at a temperature of 35 degrees Celsius to 45 degrees Celsius for about one hour.

After this, the carrot juice is allowed to stand overnight (about 12 hours) to clarify it. - By standing overnight, the insoluble proteins in the carrot juice settle to the bottom of the tank, and a clear, slightly yellowish liquid is produced in the tank. Also,
By this clarification, many substances containing the smell of carrots are precipitated, and the smell of carrots is reduced. Then, the clarified carrot liquid is taken out from the tank where the clarified liquid and precipitate are separated and transferred to another tank. In this case, on the sediment side, cotton filtration is performed using a filter.

Acid contained in natural citrus fruits is added to the clarified carrot liquid thus obtained to adjust the pH to 3.5 to 4.5. By using the acid contained in natural citrus fruits, it is possible to reduce the smell and taste of carrots, and at the same time, it is possible to enhance the wine-like taste. The best acids found in natural citrus fruits are those obtained from lemons and oranges. In addition, the pH of the clear carrot liquid is 4.2 to 4.
．． 3 is optimal, and it is preferable to adjust within this range.

1100pp to 150pp in clear carrot liquid with adjusted pH
The clear carrot liquor is sterilized by adding pm of sulfite.

Then, primary fermentation is carried out by adding about 10% of the yeast mash to the clear carrot liquid that has been sterilized by adding sulfite. The sake mash used at this time is made using clear carrot liquor.

That is, glucose is added to the clear carrot solution to adjust the sugar concentration of the clear solution to 7.0% to 10%, wine yeast is inoculated into the clear solution, and the yeast is cultured with shaking for 18 hours to obtain sake mash. The optimal sugar concentration of the clear carrot liquid for making sake mash is 7.5%, and it is preferable to adjust the sugar concentration to this concentration. Furthermore, although wine yeasts such as Kyokai Yeast No. 1 and No. 2 can be used, it is optimal and preferable to use Kyokai Yeast No. 3.

When a sake mash made using Kyokai Yeast No. 3 as wine yeast is added, primary fermentation is carried out at a temperature of about 10 degrees Celsius for about 6 to 10 days. The optimal primary fermentation period is one week.

The strains obtained after completing the primary fermentation have an alcohol concentration of 3.
Since the alcohol concentration is low at around 10%, sugar supplementation is performed to increase the alcohol concentration of each strain to around 10%. As the complementary sugar, preferably white sugar or glucose is used.

Sugar is supplemented so that the final alcohol concentration of each strain is about 10%, and secondary fermentation is performed for an additional 6 to 10 days at a temperature of about 10 degrees Celsius. The optimal secondary fermentation period is one week.

After the completion of the secondary fermentation, filtration is performed to remove the scum in the strains. Filtration of various strains is performed through cotton filtration and then microfiltration.
The process is carried out in stages, and the filtered strains are aged for 1 to 3 months.

Carrot liquor obtained by aging for one to three months is pasteurized to sterilize the yeast. The heating temperature is 60 degrees C to 65 degrees C.
After 20 to 30 minutes, you can get ginseng wine. The ginseng sake at this time has a transparent color with a slight yellowish tinge.

The ginseng wine produced in this way still retains some of the odor and taste peculiar to ginseng, so in order to remove this, it is blended with wine made from commercially available grapes. Add about 10% commercially available wine to the ginseng wine and mix. This removes most of the odor and taste peculiar to carrots, resulting in a soft and mellow wine-like carrot liquor.

Before blending, ginseng sake has a transparent color with a slight yellowish tinge, so by changing the color of the commercially available wine that is blended with it, you can make the color of ginseng sake the color you like.

〔Effect of the invention〕

As is clear from the above description, according to the method for producing wine-like ginseng liquor according to the present invention, the carrot juice is clarified and the acid contained in natural citrus fruits is used to eliminate the characteristic odor of ginseng. Almost all tastes can be removed. On the other hand, the nutrients unique to carrots are almost never lost.

In addition, wine made from grapes contains a large amount of aldehyde mixtures, which causes nausea, but the ginseng wine according to the present invention contains a small amount of aldehyde mixtures, so there is almost no risk of nausea.

Furthermore, it is possible to obtain a wine-like ginseng liquor that has a soft-touch flavor and is very mellow in drinking quality, resulting in an extremely novel and beneficial effect.

Claims (1)

[Claims] 1. Make carrot juice, add microbial enzymes to clarify it, and add acid contained in natural citrus fruits to the clarified carrot juice to adjust the pH to 3.5-3.5. 4.5, add yeast mother to this and carry out the first fermentation, add sugar to increase the alcohol concentration and carry out the second fermentation, filter the moromi after the second fermentation and ripen it. A method for producing wine-like ginseng liquor, characterized by adding a portion of wine made from grapes to ginseng liquor obtained by heat sterilization. 2. The method for producing wine-like ginseng liquor according to claim 1, wherein the yeast mash is obtained by using clarified ginseng liquid as a culture medium and inoculating wine yeast into this.