JP2004057036A - Method for producing ume brandy - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing Ume brandy having the excellent balance of flavor, an abundantly rich aroma and a good odor. <P>SOLUTION: Unripe Umes are preserved and aged for 4-6 days after harvesting and then pickled in an aqueous solution containing ethanol such as Shochu (a Japanese distilled spirit) or brandy. Thereby, the Ume brandy comprising rich aromatic ingredients such as benzaldehyde, lactones or esters can be obtained. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing plum wine, and more particularly to a method for producing plum wine having a good aroma.
[0002]
[Prior art]
As a method of producing plum wine, generally, unripe plum fruit (oume) is soaked in shochu or brandy together with sugar (especially ice sugar), and aged for about half a year to several years, so that the ingredients in the plum fruit are added to the shochu or brandy. After leaching into plum, the method of separating plum fruits is adopted. Various methods have been tried, such as the amount of plum fruit, the amount of sugar, the period of pickling, and the time to separate the plum fruit.
[0003]
In addition, plum wine is also produced using plum fruits that are almost completely ripe in the state of being grown on trees (hereinafter sometimes abbreviated as ripe plums), instead of plums. In comparison, it is known that plum wine with a good aroma with a reduced greenish odor and aroma is obtained.
[0004]
[Problems to be solved by the invention]
The present invention further provides a method for producing a plum wine having a good flavor balance and rich aroma.
[0005]
[Means for Solving the Problems]
In order to achieve the above object, the present inventors have focused on plum fruit, which is a main ingredient of plum wine, and as a result of repeated research and experiments, as a result, the plum fruit harvested from trees has been stored and aged for a certain period of time. (Hereinafter sometimes abbreviated as plum blossom), it has been found that plum wine of excellent quality, which has an extremely large amount of aromatic components and a relatively large amount of umami components, can be produced. Completed the invention. That is, the present invention provides a method for producing plum wine, characterized by immersing ripened plums obtained by preserving and ripening the plums for 4 to 5 days after harvest in an ethanol-containing aqueous solution such as shochu or brandy. .
[0006]
The ripening ume used in the method of the present invention is one obtained by harvesting oume from a tree and then keeping and aging it at room temperature (15 to 25 ° C.) for 4 to 6 days. Is yellowed by 70% or more. There are no particular restrictions on the types of plums that can be used, and they may be of any type, such as Nanko, Nagatsuka, Fujigoro, Shirokaga, or foreign. The appropriate storage ripening period varies slightly depending on the size of the plum fruit, and reaches the optimum ripeness in about 4 days for 3-4L size, 4-5 days for 2L size, and about 5-6 days for L-M size. . Also, in that case, it is possible to ripen the ripening better by appropriately contacting the air with the open system than under the closed condition. The scent of plum berry in this state is rich in aroma with both sweet and sour fruity scent reminiscent of plums and white peaches and scent of green plum.
[0007]
The method for producing plum wine of the present invention basically conforms to a conventional method except for the state of the plum to be used, but it can be specifically produced as follows. That is, after ripening plums obtained by storage and aging as described above are washed with water and wiped with water, or their surfaces are wiped and cleaned without washing, and then 20 parts per 1 weight part of the ripened plums is added. 1 to 2 parts by weight of an aqueous solution containing 〜60% (V / V) ethanol (eg, shochu or brandy), and 0.5 to 1 part by weight of saccharides (ice sugar, sugar, fructose, isomerized sugar, etc.) Aged for 3 months to 1 year. Then, the plum is separated and removed to complete the plum wine.
[0008]
In general, plum wine made using Ome is more mature than plum wine made using ripe plum fruits grown in a tree (hereinafter sometimes abbreviated as ripe plum). Although the amount increases, the amounts of lactones and esters, which are aroma components exhibiting fruity tend to decrease. However, plum wine produced by the production method of the present invention using the ripened plum obtained by storing and ripening the plum contains a larger amount of benzaldehyde than plum wine using the plum, which is surprisingly more fruity. It was also found that the amount of lactones and esters indicating the above was contained more than plum wine made using ripe plum.
[0009]
The concentration of asparagine, a flavor component, is significantly lower in plum wine made using ripe plums than in plums, but the one made by the production method of the present invention using ripened plums is as much as ripe plums. The concentration of asparagine did not decrease, and the sensory evaluation by a large number of panelists showed that the plum wine was a very high-quality plum wine with a balanced flavor.
[0010]
【Example】
Hereinafter, the present invention will be described more specifically with reference to Examples, but these do not limit the scope of the present invention.
[0011]
Example 1
Using plums, ripe plums, and ripened plums (all varieties are from Nanko and southern Wakayama prefectures, 3L size), immerse in glass bottles under the following conditions, and aged for 6 months in a room maintained at 20 ° C. Was manufactured. The ripened ume used here is one obtained by harvesting the ume and storing and aging it at 20 ° C. for 5 days, so that the whole surface of the berry becomes yellowish green.
(Immersion conditions)
1.8L aqueous solution containing 35% (V / V) ethanol (35% shochu)
0.5 kg of sugar
1.0kg of plum
[0012]
Example 2
For each plum wine produced in Example 1, the aroma components (aldehydes, lactones, esters) and asparagine were analyzed by the method described below. Table 1 shows the results. As shown in Table 1, the content of benzaldehyde, which is a main fragrance component, in plum wine by ripening plum is about 1.6 times as large as that of plum wine using plum. It has tripled. In addition, the content of lactones and esters showing fruitiness was equal to or higher than that of plum wine by ripe plum, and increased by 2 to 5 times as compared with plum wine by ome.
[0013]
[Table 1]
[0014]
(Analysis method of aroma components)
150 g of plum wine as a sample was extracted twice with 50 ml of diethyl ether and once with 50 ml of dichloromethane. The obtained organic solvent phases were combined to obtain a primary extract. This was dehydrated with anhydrous sodium sulfate, and further concentrated by Couder-Natanisch (hereinafter sometimes abbreviated as kd concentration), and concentrated about 100-fold. This was washed with 30 ml of saturated saline, and then extracted twice with 20 ml of a diethyl ether: pentane mixture (1: 2) and 10 ml of a diethyl ether: pentane mixture (1: 1). The obtained organic solvent phases were combined, used as a primary extract, further dehydrated with anhydrous sodium sulfate, and then kd-concentrated to concentrate odor components. Using this sample, gas chromatography analysis (GC analysis) was performed.
[0015]
(Asparagine measurement method)
Shimadzu high performance liquid chromatogram was measured using LC-6A amino acid analysis system.

Claims (1)

A method for producing plum wine, characterized by storing and aging ome for 4 to 6 days after harvest, and then immersing it in shochu or brandy.