JP2002125653A - New distilled liquor and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new distilled liquor keeping the fresh flavor of raw fruits and vegetables, drinkable as it is and usable also as a substitute for perfume or a base of liqueur and to provide a method for producing the distilled liquor. SOLUTION: A raw or frozen fruit or vegetable, especially fruit skin rich in flavor component can be used as a raw material for the distilled liquor. A new distilled liquor having fresh feeling and little coarse taste can be produced by immersing the raw material in an alcohol having a concentration of 40-100% to extract the flavor component and distilling the extract under reduced pressure.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a product produced by immersing fruits and vegetables in alcohol and distilling the exudate under reduced pressure. The product can be used as it is or diluted with water or carbonated water for drinking. Also, the present invention relates to a freshly aromatic distilled liquor which can be used as a fragrance for imparting an aroma to other foods or drinks or as a base alcohol such as liqueur and a method for producing the same.

[0002]

2. Description of the Related Art Distilled spirits include whiskey, brandy, shochu, gin, vodka, etc., each of which has its own aroma. To make these distilled liquors have a fresh and fresh aroma derived from fruits and vegetables, it is easiest to add commercially available fragrances, and flavor vodkas made in this way are sold. Gins are also produced by drying plants with strong aromatic herbs such as angelica, geniper berry, and coriander, immersing them in alcohol, and then distilling them under normal pressure. The freshness is poor. In addition, because it is distilled at normal pressure, fragrance components that are weak to heating are broken,
A secondary odor called a heated odor is generated, and an unpleasant odor is also generated.
Furthermore, some liqueurs such as orange curacao are produced by immersing dried oranges and various fruit peels and dried herbs in alcohol and then distilling them at normal pressure. In addition to the fact that high-boiling components cannot be removed, there is a disadvantage that a heated odor is generated and a part of the fragrance is deteriorated by heating.

[0003] Fragrances are known as those utilizing aromatic components such as fruits and vegetables. In recent years, many fragrances have been made by synthetic methods, but some are made from natural products. As methods for producing natural fragrances, three methods are generally known: a squeezing method, a distillation method, and an extraction method.

[0004] The squeezing method is a method suitable for extracting essential oils from raw materials having a relatively high oil content such as citrus peel, and is generally a method in which the raw materials are squeezed by a machine to collect the leached aroma components. Has been taken.

[0005] The most widely used distillation method is the steam distillation method. This is a method in which raw materials are charged into a distillation still and steam is blown from the bottom to perform distillation. Most essential oils are collected in this way, but because the raw materials are heated, it is unavoidable that heat alters the aroma components.

[0006] The extraction method is particularly suitable for purifying aromatic components from flowers such as rose and jasmine. Generally, after the raw material is cut, it is immersed in a volatile or nonvolatile solvent to extract an aromatic component. Alcohol such as ethanol may be used as a solvent, but petroleum ether, hexane,
A volatile organic solvent such as benzene is often used, and there are many problems in application to food.

[0007] However, when flavors collected by these methods are added to a beverage, it is necessary to indicate the addition of the flavors. Furthermore, the production of beverages by adding the flavorings obtained in this way results in artificial and unnatural flavors in most cases. There is a need for a method that can easily impart a fresh aroma derived from fruits and vegetables without adding a flavor.

[0008]

SUMMARY OF THE INVENTION An object of the present invention is to provide a distilled liquor having a fresh aroma derived from raw fruits and vegetables and a method for producing the same. Another object of the present invention is to provide a distilled liquor which can easily give a fresh aroma derived from fruits and vegetables without adding a flavor and can be used in the same manner as a flavor, and a method for producing the same.

[0009]

Means for Solving the Problems In other words, the present inventors immerse raw fruits and vegetables in an aqueous solution of alcohol having an appropriate concentration and distill the obtained alcohol extract under reduced pressure at an appropriate degree of vacuum. By collecting the liquid, it was found that the fresh and fresh aroma possessed by fruits and vegetables was not lost, and that no secondary aroma was generated by heating, and the present invention was completed. Therefore, according to the present invention, there is provided a new distilled liquor which has a fresh and fresh aroma and a natural flavor possessed by raw fruits and vegetables, and can be used as a substitute for fragrances or as a base for liqueurs and a method for producing the same. .

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In the present invention, a raw plant such as a fruit or vegetable having an arbitrary fragrance can be suitably used as a raw material. Fruits include citrus fruits such as tangerines, oranges, lemons, summer tangerines, citrons, citrus fruits, kabos, grapefruits, apples, none, peaches, grapes, kiwis, bananas,
Melon, watermelon, etc. can be given. In addition, as vegetables, besides tomato, pepper, celery, etc., sage,
Spice vegetables such as cinnamon, lavender, parsley, rosemary, ginger, pepper, peppermint and the like can be mentioned, but spice vegetables can be particularly preferably used.

[0011] These fruits and vegetables are used raw without drying. Fruits and vegetables lose their original fresh flavor when dried. If used raw, it may be refrigerated or frozen and frozen. Generally, fruits and vegetables are cut so that the aromatic components are easily extracted with alcohol, but they may be used as a whole. Also, after washing the fruits and vegetables, crushing and squeezing as it is or adding an antioxidant such as sulfurous acid or vitamin C, to obtain fruit juice or vegetable juice, clarify by centrifugation, filtration, or Alternatively, it may be used in a cloudy state. Further, the obtained fruit juice or vegetable juice may be appropriately concentrated by a known method. Also, pomace obtained by squeezing fruit juice or vegetable juice can be suitably used. As the pressed meal, any of the pressed meal, the filtered residue when pressed, and the solid content after centrifugation can be suitably used.

A plurality of fruits and vegetables may be used in one extraction. In particular, vegetables alone often give a strong sense of peculiar green odor, so they may be extracted by mixing with fruits. A plurality of fruits such as apples and lemons and peaches and oranges may be simultaneously extracted.

Most of the aromatic components of fruits are present in the pericarp and the flesh in the vicinity thereof, so that raw pericarp can be used as a raw material. The peel may be used alone, or may be used in combination with the pulp. The pericarp of fruits, especially the pericarp of citrus fruits, contains a large amount of bitter components such as naringin and limonoids at the same time as fresh aroma, and is not suitable for drinking because it is too bitter if extracted only with alcohol. However, most of these bitter components are not distilled off under reduced pressure distillation under the conditions of the present invention, so that a characteristic distilled liquor having moderate bitterness can be obtained. The bitterness of the distilled liquor produced can be adjusted by adjusting the amount of the peel added.

[0014] Raw fruits and vegetables are immersed in alcohol to extract aromatic components. Alcohol used for the extraction is preferably a pure raw material alcohol, but alcohols containing alcohol can also be suitably used. Such liquors include whiskey, brandy, shochu, gin,
Vodka and the like can be given. The alcohol concentration is not particularly limited, but is preferably from 20% to 100%, and more preferably from 40% to 100%. In general, a large amount of fragrance components dissolves well in alcohol, so the higher the alcohol concentration, the shorter the extraction time is.However, some components are well extracted at low alcohol concentrations, so the fragrance component extracted depends on the alcohol concentration. Come. Therefore, a concentration at which a desired aroma component is easily extracted may be selected.

[0015] The amount of fresh fruits and vegetables to be added is not constant because it differs depending on the amount of aromatic components of the raw materials and what kind of distilled liquor is desired. Generally, one alcohol
What is necessary is just to add 0% to 50% (W / V). If the amount is small, distilled liquor with a small amount of aroma can be obtained. Conversely, if the amount is large, distilled liquor with a large amount of aroma can be obtained, but the extraction efficiency of the aromatic component is reduced. Although the extraction conditions are not particularly limited, the extraction may be performed at room temperature for one to several days. The extraction temperature is preferably from 5 ° C to the vaporization temperature of the alcohol extract, particularly preferably from room temperature to 60 ° C. It is advantageous that the extraction is completed in a short time if the extraction is carried out by heating, but if the temperature is too high, the fragrance may be altered by heating. Alternatively, the raw material can be mixed with alcohol and crushed, and immersed or squeezed as it is to increase the extraction efficiency.

The alcohol extract after the extraction is subjected to distillation under reduced pressure as it is or after removing solids by filtration, centrifugation or the like. Although the alcohol concentration of the alcohol extract to be distilled under reduced pressure is not particularly limited, it is preferably 2%.
It may be prepared by adding water so as to be 0 to 60%, particularly preferably 30 to 40%. Vacuum distillation may be performed by a known method using a known still. Specifically, distillation at a degree of reduced pressure of −100 mmHg to −750 mmHg is preferably used, and −500 mmHg to −700 mmHg.
Distillation at a reduced pressure is particularly preferably used. It is preferable to carry out the distillation so that the main liquid is obtained at a liquid temperature of the distillation pot of 70 ° C. or lower. By performing vacuum distillation, fresh and fresh aroma components derived from raw fruits and vegetables that have been imparted to the alcohol extract are concentrated without deterioration,
Furthermore, high-boiling odors are removed.

The alcohol concentration of the distillate is not particularly limited. In general, in the production of distilled liquor, a liquid distilled immediately after the start of distillation is called a pre-distillate, and a distillate near the end of distillation is called a residual liquid, and is excluded from the main distillate. In the present invention, the distillate may be separately distilled from the forerunner and the distillate as described above, but all the distillate containing alcohol may be used as the main distillate. Since the retentate is rich in high-boiling substances, the retentate excluding the retentate has a particularly low taste.

The distillate thus obtained may be used as it is or diluted with water or alcohol for drinking. Sugar, liquid sugar, acidulants and the like may be added to adjust the taste and used for drinking. Further, the desired aromatic component may be concentrated again by distillation under reduced pressure. Furthermore, fresh fruits and vegetables may be immersed again in the obtained distillate and distilled under reduced pressure.

The distillate can be used as a fragrance material in the same manner as a fragrance. Specific examples include alcoholic drinks such as chu-hi, carbonated drinks, fruit drinks, lactic acid drinks, drinks such as tea, ice cream, cakes,
It can be used for foods such as candy, gum, confectionery and bread. The amount of the distillate used is not particularly limited, but is determined by the degree of aroma to be imparted and the taste.

[0020]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

Example 1 150 g of fresh lemon peel was immersed in 400 ml of 95% alcohol and extracted at room temperature for 24 hours. The lemon peel after extraction is dehydrated and hardened, and can be easily removed. After 600 ml of water was added to the obtained alcohol extract, the mixture was distilled under reduced pressure at a reduced pressure of 700 mmHg. 70% alcohol
%, The temperature of the liquid in the distillation still rose only up to 50 ° C. at the maximum. This distillate was further diluted with water so as to have a 65% alcohol concentration. As a result, a distilled liquor having a lemon aroma and a moderately unique bitterness was completed.

Example 2 150 g of ginger was cut into 1 mm square and immersed in 400 ml of 95% alcohol.
Extracted at room temperature for 48 hours. The extracted ginger is removed by filtration with a filter, and 60 g
After adding 0 ml of water, distillation was performed under reduced pressure at a reduced pressure of 700 mmHg. When the main distillate was collected so that the alcohol% became 68%, the temperature of the liquid in the still was 50 ° C at the maximum.
Only climbed up to that point. This distillate was further diluted with water so as to have an alcohol concentration of 60%. As a result, a distilled liquor having a ginger flavor and less unpleasant taste was completed.

Example 3 Grapefruit was crushed in its entirety with a processor to prepare a turbid solution of pericarp and pulp.
100 g of this turbid liquid was immersed in 1000 ml of 40% alcohol, and extracted at room temperature for 72 hours. The extract was put into a still still, and distilled under reduced pressure at a reduced pressure of 700 mmHg.
After the main distillate was collected so as to have an alcohol concentration of 70%, it was diluted with water so as to have an alcohol concentration of 60% to prepare a distilled liquor. The distilled spirit produced had a fresh aroma as if eating raw grapefruit and was an unprecedented distilled spirit having a moderate bitterness unique to grapefruit.

Example 4 Fruit juice can be obtained by crushing the pericarp of a Fuji apple with a juicer in the presence of 500 ppm of vitamin C. In this case, residues such as the pericarp and seeds after squeezing the juice are used. . Apple residue 1 obtained
50 g was immersed in 600 ml of 60% alcohol and extracted at room temperature for 48 hours. The apple residue after the extraction was removed by filtration, and 400 ml of water was added to the obtained alcohol extract, followed by vacuum distillation at a reduced pressure of 700 mmHg. This distillate was collected so as to have an alcohol concentration of 70%, and diluted with water so as to have an alcohol concentration of 60%. As a result, a distilled liquor having an acidity like a fresh apple and a fresh aroma of an apple was completed.

Example 5 Liqueurs produced in Examples 1 to 3 were used as fragrances to produce liqueurs according to the recipe shown in Table 1, and their sensory tests were conducted by using seven specialized panelists. The five-point method was used. In the sensory test, a sample with a high score received a good evaluation. For reference, a liqueur using a commercially available flavor instead of the distilled liquor obtained in the present invention was also manufactured and subjected to Miyano inspection. The results are shown in Table 1.

[0026]

[Table 1]

The liqueurs produced using the distilled liquors produced in Examples 1 to 3 as aroma sources were all evaluated higher than the liqueurs produced using commercially available flavors. In particular, it was found that a more natural flavor was obtained, and the taste was superior to the flavor. Since the liqueur manufactured in this manner does not use a fragrance, it is not necessary to display a fragrance.

[0028]

As described above, according to the present invention,
A new distilled liquor which has a fresh aroma derived from fruits and vegetables and can be drunk as it is, but can be used as a substitute for a flavor or as a base for liqueur, and a method for producing the same.

Claims (6)

[Claims] 1. A distilled liquor characterized in that raw fruits and / or vegetables are immersed in alcohol and distilled under reduced pressure. 2. A method for producing a distilled liquor, comprising immersing raw fruits and / or vegetables in alcohol and distilling under reduced pressure. 3. The distilled liquor according to claim 1, wherein the fruit is a fruit peel. 4. The method according to claim 2, wherein the fruit is a fruit peel. 5. The distilled liquor according to claim 1, wherein the fruit is a citrus fruit. 6. The process for producing a distilled liquor according to claim 2, wherein the fruit is a citrus fruit.