CN115125093A - Plum wine or plum wine-containing beverage - Google Patents
Plum wine or plum wine-containing beverage Download PDFInfo
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- CN115125093A CN115125093A CN202210276380.6A CN202210276380A CN115125093A CN 115125093 A CN115125093 A CN 115125093A CN 202210276380 A CN202210276380 A CN 202210276380A CN 115125093 A CN115125093 A CN 115125093A
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- containing beverage
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- 235000020098 plum wine Nutrition 0.000 title claims abstract description 83
- 235000013361 beverage Nutrition 0.000 title claims abstract description 64
- MMXKVMNBHPAILY-UHFFFAOYSA-N ethyl laurate Chemical compound CCCCCCCCCCCC(=O)OCC MMXKVMNBHPAILY-UHFFFAOYSA-N 0.000 claims abstract description 60
- DOOTYTYQINUNNV-UHFFFAOYSA-N Triethyl citrate Chemical compound CCOC(=O)CC(O)(C(=O)OCC)CC(=O)OCC DOOTYTYQINUNNV-UHFFFAOYSA-N 0.000 claims abstract description 23
- VKNUORWMCINMRB-UHFFFAOYSA-N diethyl malate Chemical compound CCOC(=O)CC(O)C(=O)OCC VKNUORWMCINMRB-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000001069 triethyl citrate Substances 0.000 claims abstract description 23
- VMYFZRTXGLUXMZ-UHFFFAOYSA-N triethyl citrate Natural products CCOC(=O)C(O)(C(=O)OCC)C(=O)OCC VMYFZRTXGLUXMZ-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000013769 triethyl citrate Nutrition 0.000 claims abstract description 23
- 235000014101 wine Nutrition 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 18
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 claims description 14
- MDHYEMXUFSJLGV-UHFFFAOYSA-N phenethyl acetate Chemical compound CC(=O)OCCC1=CC=CC=C1 MDHYEMXUFSJLGV-UHFFFAOYSA-N 0.000 claims description 14
- 229940116333 ethyl lactate Drugs 0.000 claims description 7
- QUMXDOLUJCHOAY-UHFFFAOYSA-N alpha-methylbenzyl acetate Natural products CC(=O)OC(C)C1=CC=CC=C1 QUMXDOLUJCHOAY-UHFFFAOYSA-N 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 6
- 235000013399 edible fruits Nutrition 0.000 description 15
- 238000012360 testing method Methods 0.000 description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 12
- 235000011158 Prunus mume Nutrition 0.000 description 12
- 244000018795 Prunus mume Species 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 10
- 239000000523 sample Substances 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000004817 gas chromatography Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000003480 eluent Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 3
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 2
- WZFUQSJFWNHZHM-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 WZFUQSJFWNHZHM-UHFFFAOYSA-N 0.000 description 2
- USFZMSVCRYTOJT-UHFFFAOYSA-N Ammonium acetate Chemical compound N.CC(O)=O USFZMSVCRYTOJT-UHFFFAOYSA-N 0.000 description 2
- 239000005695 Ammonium acetate Substances 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- PBCJIPOGFJYBJE-UHFFFAOYSA-N acetonitrile;hydrate Chemical compound O.CC#N PBCJIPOGFJYBJE-UHFFFAOYSA-N 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 229940043376 ammonium acetate Drugs 0.000 description 2
- 235000019257 ammonium acetate Nutrition 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 235000013532 brandy Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 238000000132 electrospray ionisation Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- AOGQPLXWSUTHQB-UHFFFAOYSA-N hexyl acetate Chemical compound CCCCCCOC(C)=O AOGQPLXWSUTHQB-UHFFFAOYSA-N 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- YRHYCMZPEVDGFQ-UHFFFAOYSA-N methyl decanoate Chemical compound CCCCCCCCCC(=O)OC YRHYCMZPEVDGFQ-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 241001061906 Caragana Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000005640 Methyl decanoate Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000020057 cognac Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000000752 ionisation method Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention aims to improve the fruity degree and mellow fragrance of plum wine or plum wine-containing beverage. In the present invention, the contents of ethyl laurate and the weight ratio of ethyl laurate to the total content of diethyl malate and triethyl citrate in the ume liquor and the ume liquor-containing beverage are set to specific ranges.
Description
Technical Field
The present invention relates to a plum wine or a plum wine-containing beverage having a specific composition and a related method.
Background
Plum wine is a beverage produced by adding plum fruits and saccharides to alcohol such as distilled liquor. Plum wine has been produced not only at home since ancient times, but also in recent years, brewers have been producing and selling lightly drunk plum wine, new plum wine having a specific flavor, and the like.
The method for producing plum wine is generally a method in which plum fruits, saccharides and alcohols are used in a certain proportion, the plum fruits are immersed in the alcohols, and then the plum fruits are taken out and further ripened. During the ripening period, plum wine is imparted with a strong and hierarchical aroma having an aromaticity such as esters, and has a unique ripening aroma different from the original aroma of plum.
Patent document 1 describes a plum wine containing hexyl acetate, which is fresh and has an enhanced fruity flavor.
Patent literature
Patent document 1: japanese patent laid-open publication No. 2019-77
Disclosure of Invention
Various types of plum wines have been produced so far, but as the times have shifted, the desirability of plum wines having different flavors has further developed.
Therefore, the present inventors have attempted to improve the fruity degree and/or the mellow aroma of plum in plum wine, and have obtained an unprecedented plum wine or plum-containing beverage having excellent flavor.
The invention aims to improve the fruity degree and/or mellow fragrance of plum in plum wine or plum wine-containing beverage.
The present inventors have found that when the weight ratio of the ethyl laurate content to the total content of diethyl malate and triethyl citrate in the plum wine is in a specific range, the plum-like fruity degree and/or rich aroma is improved, and thus have completed the present invention.
That is, the present invention relates to the following, but is not limited thereto.
[1] A plum wine or a plum wine-containing beverage characterized by containing (a) ethyl laurate and (b) diethyl malate and/or (c) triethyl citrate, wherein the content of (a) ethyl laurate is 10 to 50mg/L, and the weight ratio of the total content of (b) diethyl malate and (c) triethyl citrate to the content of (a) ethyl laurate, that is, (b + c)/a, is 2.7 or less.
[2] The Japanese apricot wine or the Japanese apricot wine-containing beverage according to [1], wherein the total content of diethyl malate and triethyl citrate is 80mg/L or less.
[3] The Japanese apricot wine or the Japanese apricot wine-containing beverage according to [1] or [2], wherein at least one of the following conditions (1) to (2) is satisfied:
(1) the content of the phenylethyl acetate is 11-27 mg/L, and,
(2) the content of the ethyl lactate is 2-10 mg/L.
[4] A method for improving a plum-like fruity degree and a rich aroma of a plum wine or a plum wine-containing beverage, comprising:
adjusting the content of ethyl laurate (a) in the plum wine or the plum wine-containing beverage to 10 to 50mg/L, and,
and (b + c)/a, which is the weight ratio of the total content of (b) diethyl malate and (c) triethyl citrate to the content of (a) ethyl laurate, is adjusted to 2.7 or less.
The present invention can improve the plum-like fruit taste and/or richness and aroma of plum wine or plum wine-containing beverage.
The "fruity degree like plum" in the present specification means a flavor having a strong fruity feeling of plum and an integrated feeling. In addition, "mellow fragrance" means a fragrance like a flower which is soft and elegant.
Detailed Description
The plum wine and the plum wine-containing beverage of the present invention and the related method will be explained below.
(plum wine and beverage containing plum wine)
The term "plum wine" as used herein refers to a beverage obtained by immersing a raw material plum fruit such as green plum or ripe plum in an alcohol-containing solution such as distilled liquor and extracting the component.
The plum variety for providing the plum fruit is not particularly limited as long as it is a variety generally used for producing plum wine, and typical varieties include south gao, white caragana, origami, and the like. Then, the plum fruit may be directly immersed in the alcohol-containing solution, or may be used in the immersion step after being pulverized or in a dried form.
The term "plum wine-containing beverage" as used herein means a beverage containing plum wine. Typical examples of the plum wine-containing beverage include a beverage obtained by diluting plum wine with water or carbonated water.
The content of the plum wine in the plum wine-containing beverage is preferably 1 to 99 v/v%, more preferably 5 to 99 v/v%, still more preferably 10 to 99 v/v%, and still more preferably 20 to 99 v/v%.
(Ethyl laurate, diethyl malate, triethyl citrate)
The plum wine or plum wine-containing beverage of the present invention contains ethyl laurate and diethyl malate and/or triethyl citrate.
The content of ethyl laurate in the plum wine or the plum wine-containing beverage of the present invention is 10 to 50mg/L, preferably 10 to 47mg/L, more preferably 10.3 to 46.1mg/L, more preferably 20 to 40mg/L, more preferably 28.2 to 37.1 mg/L. In the ume wine or the ume wine-containing beverage of the present invention, the weight ratio ((b + c)/a) of the total content of diethyl malate and triethyl citrate to the content of ethyl laurate is 2.7 or less, preferably 2.5 or less, more preferably 2.2 or less, more preferably 1.6 or less, and more preferably 1.2 or less. The lower limit of the weight ratio is not particularly limited, but is, for example, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7 or 0.8.
The total content of diethyl malate and triethyl citrate in the ume liquor or the ume liquor-containing beverage of the present invention is preferably 80mg/L or less, preferably 76mg/L or less, preferably 71mg/L or less, preferably 62.3mg/L or less, preferably 45mg/L or less, preferably 34.9mg/L or less. The lower limit of the content is not particularly limited, but is, for example, 2.6mg/L, 5.3mg/L, 7.9mg/L, 10.5mg/L, 13.1mg/L, 15.8mg/L, 18.4mg/L or 21.2 mg/L.
In order to adjust the contents and weight ratios of ethyl laurate, diethyl malate and triethyl citrate, for example, some or all of these components may be added from the outside, or a plurality of types of plum liquors or plum liquor beverages having different contents of these components may be mixed. The desired components may be added to the plum wine as they are, or may be added to the plum wine as a material such as plum juice, plum extract, or wine base containing a part or all of the components. Examples of such wine bases are whisky, brandy (e.g. cognac brandy). The liquor can be added as raw material, or the plum fruit can be soaked in the liquor. In addition, the aging time may be adjusted as necessary.
(other ingredients relating to plum wine or plum wine-containing beverage)
In one form, the plum wine or the plum wine-containing beverage of the present invention satisfies at least one of the following conditions (1) to (2):
(1) the content of the phenethyl acetate is 11-27 mg/L, more preferably 11.2-26.2 mg/L, more preferably 12-26.2 mg/L, more preferably 13.7-26.2 mg/L, more preferably 15-26.2 mg/L, more preferably 16.2-26.2 mg/L, and
(2) the content of the ethyl lactate is 2-10 mg/L, more preferably 3-10 mg/L, more preferably 3.4-10 mg/L, more preferably 4-10 mg/L, more preferably 4.7-10 mg/L.
The method for adjusting the contents of these components may be the same as the above-mentioned method relating to the contents and weight ratio of ethyl laurate, diethyl malate and triethyl citrate.
(analysis method)
The analysis of the components of the alcoholic liquors is not limited, and can be carried out by any known method.
For example, the content of ethyl laurate, phenethylacetate and ethyl lactate can be measured by Gas Chromatography (GC) under the following conditions.
Specifically, a liquid obtained by mixing 100. mu.l of an internal standard (methyl decanoate) with 1000. mu.l of a sample was used to calculate a quantitative value by an internal standard analysis method. The GC assay conditions were as follows.
Gas chromatograph: GC 6890N (Agilent technologies)
Column: HP-ULTRA2(Agilent J & W) had an inner diameter of 0.32mm, a length of 50m, and a film thickness of 0.52 μm
Mobile phase: helium (2.5mL/min)
The sample injection method comprises the following steps: shunting (Split)
The split ratio is as follows: 15:1
Sample inlet temperature: 250 deg.C
Temperature of the incubator: 40 ℃ (5min) → 10 ℃/min → 230 ℃ (10min)
A detector: FID
Detector temperature: 260 deg.C
Sample introduction amount: 2.0. mu.l
Further, the contents of diethyl malate and triethyl citrate can be measured by the following conditions using, for example, LCMS.
Specifically, the sample solution is diluted with ethanol to an appropriate ratio. Thereafter, the resulting dilution was filtered with a 0.2 μm membrane filter, and collected in a 2mL sample bottle as an assay sample. The measurement samples were subjected to LC/MS measurement, and then quantitative values were calculated by a standard curve method. The LC/MS measurement conditions are as follows.
LC Condition
A high performance liquid chromatograph: 1260Infinity II LC System (Agilent Technologies)
Column: COSMOCORE 2.6Cholester (Nacalai Tesque Co., Ltd., inner diameter 3.0mm, length 100mm)
Column temperature: 40 deg.C
Eluent A: water-acetonitrile (950: 50) solution containing 10mM ammonium acetate
Eluent B: water-acetonitrile (50: 950) solution containing 10mM ammonium acetate
Gradient conditions: eluent B linear gradient from 0% to 40% for 9 min
Flow rate: 0.5mL/min
Sample introduction amount: 2 μ LMS Condition
Mass spectrometry: G6135B (Agilent Technologies)
An ionization method: electrospray ionization (ESI) method
Capillary voltage: 3000V
Drying gas: 350 ℃ and 11L/min
A sprayer: 50psi
Measurement mode: SIM (subscriber identity Module)
Polarity: positive for
Ions used for quantification: m/z 191 (diethyl malate), m/z 277 (triethyl citrate)
(alcohol)
The plum wine or the plum wine-containing beverage of the present invention contains alcohol. The term "alcohol" as used herein means ethanol unless otherwise specified.
The alcohol content of the plum wine or the plum wine-containing beverage of the present invention is preferably 1.0 to 30 v/v%, more preferably 5.0 to 25.0 v/v%.
In the present specification, the alcohol content may be measured by any known method, for example, by a vibrating densitometer. Specifically, a sample from which carbon dioxide has been removed from a beverage by filtration or ultrasonic treatment is prepared, and the sample is distilled with direct fire, and the density of the resulting distillate at 15 ℃ is measured, and then the density is obtained by conversion using the Japanese national tax office's specified analysis method (Japanese national tax office's standard No. 6, revised 6.6.22.19 (2007)) attached table "2 nd table of conversion table of alcoholic strength, density (15 ℃) and specific gravity (15/15 ℃).
(other Components)
Other additives usually added to the plum wine or the plum wine-containing beverage of the present invention, such as sugars, flavors, vitamins, pigments, antioxidants, preservatives, seasonings, souring materials, extracts, pH adjusters, and quality stabilizers, may be added to the plum wine or the plum wine-containing beverage of the present invention as long as the unique flavor inherent to the plum wine is not impaired and the effect of the present invention is not impaired.
(beverage packaged in container)
The ume wine or the ume wine-containing beverage of the present invention may be provided in the form of a container. The form of the container includes a metal container such as a can, a PET bottle, a carton, a glass bottle, a flexible package, etc., but is not limited thereto.
(method)
On the other hand, the present invention is a method for improving the plum-like fruity degree and richness of the plum wine or the plum wine-containing beverage. The method includes the following steps.
Adjusting the content of ethyl laurate (a) in the plum wine or the plum wine-containing beverage to 10 to 50mg/L, and
and a step wherein the weight ratio ((b + c)/a) of the total content of (b) diethyl malate and (c) triethyl citrate to the content of (a) ethyl laurate is adjusted to 2.7 or less.
The method of adjusting the content and the weight ratio is as described above in relation to or evident from the plum wine or plum wine-containing beverage. The time point is also not limited. For example, the above steps may be performed simultaneously or separately, or the order of the steps may be alternated. As long as the final resulting beverage satisfies the above conditions. In addition, the contents and weight ratios of ethyl laurate, diethyl malate, and triethyl citrate, as well as specific examples or parts of other ingredients added, are as described above in relation to the plum wine or the plum wine-containing beverage.
(numerical value Range)
For clarity of description, the numerical ranges indicated by the lower limit and the upper limit in the present specification, i.e., "from the lower limit to the upper limit" include the lower limit and the upper limit. For example, the range represented by "1 to 2" includes 1 and 2.
Examples
The present invention will be described below based on examples, but the present invention is not limited to these examples.
In addition, in the following examples, "ppm" is synonymous with "mg/L".
(test example 1)
A plum wine-containing beverage A (comparative example 1-1) having a pH of 2.8 was prepared by diluting the own plum wine base of this company with water. The amounts of the respective components in the obtained plum wine-containing beverage a are shown in the following table.
[ Table 1]
Next, ethyl laurate was added to the beverage as comparative example 1-1 to prepare several beverages. The ethyl laurate content of the resulting beverage is shown in the table below.
[ Table 2]
The above beverages were subjected to sensory evaluation. Specifically, the fruity taste and the full aroma were evaluated by a trained professional panelist. Evaluation was performed in 7 grades according to the criteria shown below. The product is qualified when the score is more than 3. Unless otherwise specified, this evaluation method was also used in other test examples.
< evaluation Standard >
1: has no fruit taste.
2: there is no fruity taste.
3: has a slight fruity taste.
4: has fruity taste.
5: has fruity taste and can be used for providing mellow fragrance.
6: the fruit taste is strong, and the fruit can feel mellow and fragrant.
7: the fruit taste is strong, and the fruit can feel mellow and fragrant with lingering charm.
The results are shown in Table 2. When the content of ethyl laurate is in a certain range, the fruit taste and mellow fragrance are excellent.
(test example 2)
Further research into methods of improving fruity taste and/or richness and aroma.
Specifically, in examples 1 to 4 in test example 1, diethyl malate and triethyl citrate were further added to perform sensory evaluation. The amounts of ingredients in each beverage and the sensory evaluation results are shown in the following table.
When the total content of diethyl malate and triethyl citrate with respect to the ratio of ethyl laurate is in a specific range, excellent effects can be obtained.
[ Table 3]
(test example 3)
Further research into methods of improving fruity taste and/or richness and aroma.
Specifically, examples 1 to 4 in test example 1 and examples 2 to 3 in test example 2 were further added with ethyl lactate and phenethylacetate, and sensory evaluation was performed. The amounts of ingredients in each beverage and the results of sensory evaluation are shown in the following table.
When the contents of these components are in specific ranges, very excellent effects can be obtained.
[ Table 4]
(test example 4)
A similar test to that of test example 1 was carried out using a different wine base of ume wine from the wine base used in test example 1.
This raw liquor was diluted with water to prepare a plum wine-containing beverage B having a pH of 2.8 (comparative example 4-1). The amounts of the respective components in the obtained plum wine-containing beverage B are shown in the following table.
[ Table 5]
Next, ethyl laurate was added to the beverage as comparative example 4-1 to prepare several beverages. The contents of ingredients such as ethyl laurate in the obtained beverage are shown in the table below. In addition, the weight ratio of the total content of diethyl malate and triethyl citrate in these beverages to the content of ethyl laurate was 2.54 or less.
Sensory evaluation was performed on the resulting beverage. The results are also shown in the following table.
[ Table 6]
Even if the type of the wine base of ume wine was changed, the same tendency as in test example 1 was exhibited.
Next, a similar test to test example 3 was performed. Specifically, ethyl lactate and phenethyl acetate were further added to the plum wine-containing beverages of examples 4 to 3 to prepare two kinds of beverages.
The amounts of ingredients in these beverages and the sensory evaluation results are shown in the table below.
[ Table 7]
When ethyl lactate and phenethylacetate were added, very excellent effects were obtained.
Claims (4)
1. A plum wine or a plum wine-containing beverage characterized by containing (a) ethyl laurate and (b) diethyl malate and/or (c) triethyl citrate, wherein the content of (a) ethyl laurate is 10 to 50mg/L, and the weight ratio of the total content of (b) diethyl malate and (c) triethyl citrate to the content of (a) ethyl laurate, that is, (b + c)/a, is 2.7 or less.
2. The ume wine or the ume wine-containing beverage as set forth in claim 1, wherein the total content of diethyl malate and triethyl citrate is 80mg/L or less.
3. The ume wine or ume wine-containing beverage as claimed in claim 1 or 2, wherein at least one of the following conditions (1) to (2) is satisfied:
(1) the content of phenylethyl acetate is 11-27 mg/L, and,
(2) the content of the ethyl lactate is 2-10 mg/L.
4. A method for improving a plum-like fruity degree and a rich aroma of a plum wine or a plum wine-containing beverage, comprising:
adjusting the content of ethyl laurate (a) in the plum wine or the plum wine-containing beverage to 10 to 50mg/L, and,
and (b + c)/a, which is the weight ratio of the total content of (b) diethyl malate and (c) triethyl citrate to the content of (a) ethyl laurate, is adjusted to 2.7 or less.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021-051686 | 2021-03-25 | ||
| JP2021051686A JP7429204B2 (en) | 2021-03-25 | 2021-03-25 | Plum wine or plum wine-containing beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115125093A true CN115125093A (en) | 2022-09-30 |
Family
ID=83376230
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210276380.6A Pending CN115125093A (en) | 2021-03-25 | 2022-03-21 | Plum wine or plum wine-containing beverage |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP7429204B2 (en) |
| CN (1) | CN115125093A (en) |
| TW (1) | TW202305107A (en) |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6267039B2 (en) | 2014-03-28 | 2018-01-24 | サントリーホールディングス株式会社 | Distilled plum wine |
| JP6641237B2 (en) | 2016-06-20 | 2020-02-05 | サントリーホールディングス株式会社 | Plum wine or beverage containing plum wine |
-
2021
- 2021-03-25 JP JP2021051686A patent/JP7429204B2/en active Active
-
2022
- 2022-03-16 TW TW111109572A patent/TW202305107A/en unknown
- 2022-03-21 CN CN202210276380.6A patent/CN115125093A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| JP7429204B2 (en) | 2024-02-07 |
| JP2022149491A (en) | 2022-10-07 |
| TW202305107A (en) | 2023-02-01 |
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