JP2002238541A - Method for producing plum wine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a plum wine using a plum vinegar as a raw material and having a rich wine flavor capable of sufficiently satisfying consumers, from both viewpoints which consist of the recycling of the active ingredients of waste plum vinegar and the reduction of industrial wastes. SOLUTION: This method for producing the plum wine comprises subjecting a desalting process, a citric acid-removing process, and a concentration process in an arbitrary order to a plum vinegar, adding a yeast strain separated from plum vinegar and a saccharide to the obtained, desalted, citric acid-removed, and concentrated plum vinegar concentrate, and subjecting the mixture to an alcohol fermentation.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing plum wine which is a fragrant wine-like alcoholic beverage using plum vinegar as a raw material.

[0002]

2. Description of the Related Art Plum fruits are not suitable for eating raw foods due to their strong acidity. Therefore, various processing methods have been devised since ancient times, and the methods have been continuously devised. Umeboshi, which can be said to be a representative of classic processed products, has been deeply penetrated into the diet of our Japanese people as a preserved food that improves fatigue and enhances appetite. The goodness of citric acid, malic acid, and other organic acids contained as healthy vinegar is not only useful for recovery of fatigue and appetite, but also for absorption of calcium from the intestinal wall, and for energy metabolism of food. The goodness as a health food has become known, and the amount of its production has been increasing. By the way, umeboshi is generally produced by salting the harvested ume with salt of 15 to 20% by weight based on the ume, taking out it for one to several months, and drying it for soil. A large amount of by-products called plum vinegar is produced during the production of plum dried vegetables, and the amount of the produced by-products is also increasing along with the increasing production of plum dried vegetables.
Some of the ume vinegar is effectively used for ginger pickling, shiso pickling, vinegar pickling, etc., or it is effectively used as plum juice etc. by removing salts by ion exchange membrane electrodialysis. Most of the surplus of plum vinegar is disposed of as industrial waste, and some of it is discharged and discharged into rivers, causing pollution of rivers. There is an urgent need to take measures to effectively use the surplus plum vinegar as waste.

[0003] In addition, plum vinegar contains, in addition to salts, almost the same active ingredients as plum meat components such as organic acids, carbohydrates, amino acids, and minerals. From the viewpoint of reusing these active ingredients, plum vinegar is also used. The effective use of is required.

[0004] On the other hand, a wine-like alcoholic beverage called plum wine has been conventionally known. However, conventional plum wines are produced by using the plum juice extracted with honey from plum fruits, the plum juice extracted with sucrose from plum fruits, or so-called plum wine as a raw material and fermenting them with alcohol. is there. Plum wine produced using plum vinegar as a raw material,
Not yet proposed. And the above-mentioned conventionally produced plum wine lacks a flavorful wine flavor, and there is a problem that consumers cannot be sufficiently satisfied.

[0005]

SUMMARY OF THE INVENTION In view of the above-mentioned conventional circumstances, an object of the present invention is to reduce the amount of industrial waste from recycling ume vinegar, and to reduce the amount of industrial waste. It is an object of the present invention to provide a method for producing wine, and to provide a method for producing plum wine having a fragrant wine flavor that can sufficiently satisfy consumers.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and as a result, it has been found that a plum vinegar concentrate obtained by desalting, decitricating, and concentrating ume vinegar has a good alcohol fermentation. It was found that it could be a raw material, and furthermore, it was discovered that yeast, which is a halophilic bacterium that grows even with a salt content of 1 to 6% by weight, was present in ume vinegar, and succeeded for the first time in separating it. The isolated yeast itself has a fragrant aroma, and if the yeast isolated from the plum vinegar is used for the alcoholic fermentation of the above-mentioned plum vinegar concentrate, the plum having sufficient wine flavor more aroma than conventional plum wine They found that wine could be produced and completed the present invention based on these findings.

That is, the present invention provides the following method for producing plum wine in order to achieve the above object. (1) Desalted, decitrated and concentrated ume vinegar obtained by subjecting ume vinegar to each of the desalting, decitrating and concentrating steps in any order A method for producing plum wine, comprising adding a yeast strain and a saccharide to a product and performing alcohol fermentation. (2) The method for producing plum wine according to (1), wherein the yeast strain is a yeast strain isolated from plum vinegar. (3) The method for producing plum wine according to the above (1) or (2), wherein the desalting step is performed by an electrodialysis method. (4) The method for producing plum wine according to the above (1) or (2), wherein the step of removing citric acid is performed by adding calcium hydroxide to form a precipitate of calcium citrate. (5) The method for producing plum wine according to the above (1) or (2), wherein both the desalting step and the decitric acid step are performed simultaneously by electrodialysis. (6) The method for producing plum wine according to the above (1) or (2), wherein the concentration step is performed by a freeze concentration method.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
Plum vinegar, which is used as a raw material for producing plum wine in the present invention, is prepared by salting raw plum, usually using 15 to 20% by weight of salt with respect to raw plum, to produce plum dried. 20% by weight
It is a so-called ume vinegar, a by-product produced to a certain degree. The main components of plum vinegar are salt and organic acids such as citric acid, malic acid and succinic acid, sugars such as glucose and fructose, and amino acids such as serine, alanine and aspartic acid.
In general, the salt concentration of ume vinegar is 15 to 22% by weight, the concentration of citric acid is 3 to 6% by weight, and the concentration of organic acids other than citric acid is 1 to
2% by weight, carbohydrate concentration is about 6 to 10% by weight, and amino acid concentration is about 0.05 to 0.10% by weight.

In the present invention, first, the ume vinegar as described above is subjected to a desalting step, a decitric acid step and a concentration step to be treated, thereby being desalted, decitrated and concentrated. To obtain a concentrated plum vinegar concentrate. At this time, the processes of the desalting step, the decitric acid step and the concentration step can be performed in any order. For example, the treatment can be performed in the order of a desalination step, a decitric acid step, and a concentration step, and the treatment can also be performed in the order of a decitration step, a desalination step, and a concentration step. Further, depending on the treatment method, the treatment in both the desalting step and the decitric acid step can be performed simultaneously.

The desalting step is preferably a method of removing salt from ume vinegar or a processed liquid obtained by subjecting the ume vinegar to one or both of a decitric acid step and a concentration step. Although not limited, desalting treatment is generally performed by an electrodialysis method. This desalting treatment can be appropriately performed by a known ion exchange membrane electrodialysis method. In general, it is preferable that the treatment is performed by using a combination of ion exchange membrane selemion CMV / AMV. In general, the degree of desalting is preferably such that the salt concentration of the liquid after the desalting treatment is about 0 to 2% by weight (but not concentrated).

The decitric acid step is preferably a treatment that can remove citric acid from ume vinegar or a treated liquid obtained by subjecting the ume vinegar to one or both of a desalting step and a concentration step. Although the method is not limited, generally, calcium hydroxide is added to a liquid to be subjected to decitric acid treatment (hereinafter referred to as a liquid to be treated), and the contained citric acid is precipitated as calcium citrate. The decitric acid treatment is performed by separating and removing the precipitate from the liquid to be treated. At that time, the addition amount of calcium hydroxide is generally 50 to 80% by weight based on citric acid in the liquid to be treated.
It is preferable that The removal of the calcium citrate precipitate from the liquid to be treated can be appropriately performed by a known solid-liquid separation method such as a centrifugal separation method, a filtration method, or a gradient method. Generally, it is preferable to remove the citric acid until the concentration of the citric acid in the liquid after the decitric acid treatment becomes about 0.5 to 2% by weight (but not concentrated).

In the concentration step, water can be removed from the ume vinegar or a treated liquid obtained by subjecting the ume vinegar to one or both of a desalting step and a decitric acid step to concentrate the liquid to be treated. The treatment method is not particularly limited as long as the treatment is performed, but generally, the concentration treatment is performed by a freeze concentration method. This concentration treatment can be appropriately performed by a known freeze concentration method. Generally, the freeze concentration method includes two methods, a suspension crystal method and a forward freezing method, depending on the method of producing ice crystals. However, any of these methods can be used to concentrate the liquid to be treated, if necessary. The suspension crystal method is a method of growing a large number of ice crystals in a mother liquor, that is, growing ice crystals in a so-called sherbet shape (slurry shape). Although the efficiency is high, there is a problem in separating the ice crystals and the concentrate. On the other hand, the forward freezing method is a method of growing ice crystals of a predetermined thickness from a cooling surface, that is, a method of growing plate-like (block-like) ice crystals. Solid-liquid separation is easy. The suspension crystal method (sorbet ice method) and the forward freezing method (block ice method) have the above-mentioned advantages and disadvantages, and these two methods should be used, if necessary, to take advantage of these advantages. Concentration of the liquid to be treated can also be performed by appropriately combining. As a preferred example of the method for concentrating the liquid to be treated by combining these two methods, for example, the liquid to be treated is first frozen by a suspension crystal method to grow ice crystals in a sherbet shape,
The sherbet-shaped frozen material is separated into solid and liquid by centrifugation,
The separated liquid phase is recovered as a first concentrated liquid, while the separated solid phase ice crystals are once melted, and the melt is frozen again by the forward freezing method to grow ice crystals in a block shape,
A method in which the frozen product is subjected to solid-liquid separation, the separated liquid phase is collected as a second concentrated solution, and a combined solution of the first concentrated solution and the second concentrated solution is collected as one concentrated liquid is exemplified. You.
In the concentration treatment of the liquid to be treated by the freeze concentration method, the degree of concentration can be appropriately selected by appropriately adjusting the freezing conditions and the like. Is preferably about 12 to 41% by weight (however, desalination and decitric acid treatment have already been performed).

The treatment in both the desalting step and the decitric acid step can be carried out simultaneously by electrodialysis under certain conditions. At this time, the electrodialysis method itself can be performed by appropriately employing a known ion exchange membrane electrodialysis method. In general, it is preferable that the above-mentioned processes be performed simultaneously by using a combination of ion exchange membrane SELEMION CMV / AMV. Even when both of these treatments are performed simultaneously, the degree of desalting and decitric acid is generally adjusted so that the salt concentration of the liquid after desalting / decitric acid treatment is 0 to 0 as described above.
It is preferable to remove them until the concentration becomes about 2% by weight and the concentration of citric acid becomes about 0.5 to 2% by weight (but not concentrated).

In the present invention, desalted and decitric acid obtained by subjecting ume vinegar to the above desalting, decitrating and concentrating steps in any order and treating the same. The concentrated ume vinegar concentrate is used as a raw material for alcohol fermentation for producing plum wine. The concentration of the components of the ume vinegar concentrate is generally 0.2-3% by weight of salt, 1.5-6% by weight of citric acid, 0.5-2% by weight of organic acids other than citric acid, saccharide The concentration is about 10 to 30% by weight. The yield of the ume vinegar concentrate is generally 30 to 80 parts by weight based on 100 parts by weight of ume vinegar.

In the present invention, it is preferable to use a yeast strain isolated from ume vinegar in order to ferment the ume vinegar concentrate with alcohol. The separation of the yeast used in the present invention from plum vinegar and its use are generally performed as follows. That is, the desalted ume vinegar is first diluted with water to adjust the salt concentration to 0.2% by weight or less and the pH to about 3.0. Then, add 3% by weight of glucose and 100 to 200 ppm of potassium metabisulfite, and add
When maintained for about 10 to 10 days, various bacteria are killed, the yeast used in the present invention grows, and a culture solution in which the yeast has grown can be obtained. In addition, the said yeast is a halophilic bacterium and 1-6
Although it is possible to proliferate even at a salt concentration of 1% by weight, the salt is reduced to 0.2% by weight or less as described above in consideration of using the culture solution as it is for wine production.
In the present invention, the culture broth in which the yeast has been grown is generally used as it is in alcohol fermentation, and the cell concentration in this culture broth is generally 5 × 10 ^{7 to} 5 × 10 ^8.
It is on the order of cells / ml.

The grown yeast strain used in the present invention has acid- and salt-resistant and potassium metabisulfite-resistant mycological properties. Then, based on the mycological properties, the bacterium was classified as Saccharomyces cerevisiae as a result of classification according to the Barges's Manual.

As the yeast strain to be added to the ume vinegar concentrate, it is preferable to use a yeast strain isolated from ume vinegar as described above. May be used.

In practicing the present invention, conventional alcohols are used, except that the above-mentioned ume vinegar concentrate is used as a raw material for alcohol fermentation and that a yeast strain preferably isolated from the above-mentioned ume vinegar is used as a bacterium used for alcohol fermentation. Alcohol fermentation can be performed according to a conventional fermentation method. For example, 100 parts by weight of ume vinegar concentrate is added to a culture solution of a yeast strain separated from ume vinegar (generally, a cell concentration of 5 ×
10 ^{7 to} 5 × 10 ⁸ cells / ml) 5 parts by weight, a total of 5 to 25 parts by weight of saccharides sequentially added with sugar, and potassium metabisulfite and the like usually added conventionally during alcohol fermentation. Add an appropriate amount, put it in the fermenter,
By maintaining the temperature at 25 ° C. for 7 to 10 days, alcohol fermentation of the ume vinegar concentrate can be performed. At this time, the ume vinegar concentrate, which is a raw material for alcoholic fermentation, can be diluted with water, if necessary, to adjust its component concentration. As the added saccharides, saccharides conventionally used in alcohol fermentation can be appropriately used, and examples thereof include glucose, oligosaccharides, sucrose, fructose, maltose, and honey.
Further, as the fermenter, those conventionally used for alcohol fermentation can be appropriately used.

The alcohol fermentation is performed as described above, and the fermented liquid after the completion of the alcohol fermentation is subjected to aging, filtration, and the like according to a conventional method generally used in the production of alcoholic beverages such as wine. The product is called plum wine.
Aging is generally carried out by holding at 12 to 15 ° C for 100 to 300 days. Filtration can be appropriately performed using a filter conventionally used in the production of alcoholic beverages such as wine. In this way, a delicious plum wine having an alcohol concentration of 5 to 15% by weight and a sufficient aroma-rich wine flavor can be obtained.

[0020]

EXAMPLES The present invention will be described more specifically with reference to the following examples, but the present invention is not limited to the following examples.

(Example 1) Plum vinegar (salt concentration: 20% by weight, citric acid concentration: 3.8% by weight, organic acid concentration other than citric acid: 1% by weight)
100 parts by weight of carbohydrate concentration 8% by weight, pH 2.6) as a raw material, and desalinating it by an ion exchange membrane electrodialyzer so that the salt concentration becomes 0.1% by weight. 65 parts by weight of the product were obtained. To 65 parts by weight of the desalted product, 80% by weight of calcium hydroxide based on the citric acid contained was added to form a precipitate of calcium citrate, and the precipitate was separated by a centrifugal separator. When the concentration is 1.
60 parts by weight of a 2% by weight decitrated product was obtained.

As described above, 100 parts by weight of the processed product obtained by desalting and decitricating ume vinegar is subjected to a freezing temperature of -5 using a sherbet ice-type freeze concentration device (suspension crystal method).
Sherbet ice was generated at −10 ° C. for 100 minutes, and the frozen product was subjected to solid-liquid separation using a centrifuge to obtain 25 parts by weight of the first concentrated liquid and 75 parts by weight of melted sherbet ice water. 75 parts by weight of the thawed water was subjected to a freezing temperature of −4 ° C. using a block ice type freeze concentration device (forward freezing method).
A block ice is generated in an ice making time of 50 minutes, and the frozen product is subjected to solid-liquid separation to obtain 25 parts by weight of a second concentrated solution. The first concentrated solution and the second concentrated solution are combined and subjected to alcohol fermentation. 50 parts by weight of a ume vinegar concentrate (salt concentration 0.2% by weight, citric acid concentration 2% by weight, organic acid concentration other than citric acid 1% by weight, carbohydrate concentration 15% by weight, pH 2.5) were obtained.

20 parts by weight of the obtained ume vinegar concentrate obtained by adding 80 parts by weight of water, 5 parts by weight of a culture solution of a yeast strain separated from ume vinegar, 10 parts by weight of sucrose, and 200 ppm of potassium metabisulfite (Brix 15) was charged into a fermenter, and kept at 12 ° C. for 10 days to perform alcohol fermentation. The culture solution of the yeast strain used for this alcohol fermentation was prepared by diluting the same ume vinegar as used in the above-mentioned raw material with water to adjust the salt concentration to 0.2% by weight and pH 3.0, and then adding 3% by weight glucose, It is obtained by adding 200 ppm of potassium metabisulfite and maintaining the mixture at 25 ° C. for 10 days, and its cell concentration is 2 × 10 ⁸ cells / ml.

The fermented liquor after the completion of the alcohol fermentation is transferred to a ripening tank and maintained at 12 ° C. for 120 days for aging. The fermented liquor after the ripening is filtered to remove solids such as scum. The product plum wine was obtained. The obtained product plum wine was subjected to a sensory test by 30 panelists, and all the panelists evaluated that the panelists had a sufficient aroma rich wine flavor.

[0025]

According to the present invention, the recycle of the active ingredient of the discarded plum vinegar and the reduction of industrial waste are achieved, and the plum having a sufficient aroma-rich wine flavor that can satisfy consumers. Can produce wine.

Claims (6)

[Claims] 1. Desalted, decitrated and concentrated obtained by subjecting a plum vinegar to each step of a desalting step, a decitric acid step and a concentration step in an arbitrary order and treating it. A method for producing plum wine, comprising adding a yeast strain and sugars to a plum vinegar concentrate and performing alcohol fermentation. 2. The method for producing plum wine according to claim 1, wherein the yeast strain is a yeast strain isolated from ume vinegar. 3. The method for producing plum wine according to claim 1, wherein the desalting step is performed by an electrodialysis method. 4. The method for producing plum wine according to claim 1, wherein the decitric acid step is performed by adding calcium hydroxide to form a precipitate of calcium citrate. 5. The method for producing plum wine according to claim 1, wherein both the desalting step and the decitric acid step are performed simultaneously by electrodialysis. 6. The method for producing plum wine according to claim 1, wherein the concentration step is performed by a freeze concentration method.