JP2004057036A - Method for producing ume brandy - Google Patents

Method for producing ume brandy Download PDF

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Publication number
JP2004057036A
JP2004057036A JP2002217389A JP2002217389A JP2004057036A JP 2004057036 A JP2004057036 A JP 2004057036A JP 2002217389 A JP2002217389 A JP 2002217389A JP 2002217389 A JP2002217389 A JP 2002217389A JP 2004057036 A JP2004057036 A JP 2004057036A
Authority
JP
Japan
Prior art keywords
plum
brandy
wine
plums
plum wine
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP2002217389A
Other languages
Japanese (ja)
Inventor
Tetsuhiro Yamazaki
山崎 哲弘
Toshiyuki Okubo
大久保 敏幸
Original Assignee
Mercian Corp
メルシャン株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Mercian Corp, メルシャン株式会社 filed Critical Mercian Corp
Priority to JP2002217389A priority Critical patent/JP2004057036A/en
Publication of JP2004057036A publication Critical patent/JP2004057036A/en
Pending legal-status Critical Current

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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】
【発明の属する技術分野】
本発明は梅酒の製造方法に関し、特に香りのよい梅酒を製造する方法に関する。
【0002】
【従来の技術】
梅酒の製造方法としては、一般に、焼酎またはブランデーに未熟の梅の実(青梅)を砂糖(特に氷砂糖)とともに漬込み、半年〜数年間ほど熟成することにより梅の実中の成分を焼酎またはブランデー中に浸出させた後、梅の実を分離する方法が採られている。梅の実の量、砂糖の量、漬込みの期間、梅の実を分離する時期等、いろいろな方法が試みられている。
【0003】
さらに青梅でなく、木に生った状態でほぼ完熟した梅の実 (以下、完熟梅と略称することがある)を用いて梅酒を製造することも行われており、青梅で漬込んだ梅酒と比べ、青臭さやえぐ味が緩和された香りのよい梅酒が得られることが知られている。
【0004】
【発明が解決しようとする課題】
本発明は、さらに香味のバランスに優れ豊かな芳香に富む梅酒の製造方法を提供するものである。
【0005】
【課題を解決するための手段】
上記目的を達成するため、本発明者らは梅酒の主要原料である梅の実に着目し、研究と実験を重ねた結果、木から収穫した青梅を一定期間保管し熟成させた状態の梅の実(以下、追熟梅と略称することがある)を用いて製造することにより、芳香成分が極めて多く、しかも旨み成分も比較的多い、優れた品質の梅酒を製造することができることを見出し、本発明を完成した。すなわち、本発明は、青梅を収穫後4〜5日間保存熟成させて得た追熟梅を焼酎またはブランデー等のエタノール含有水溶液に漬込むことを特徴とする梅酒の製造方法を提供するものである。
【0006】
本発明の方法において使用する追熟梅とは、青梅を木から収穫後、室温(15〜25℃)で4〜6日間保管熟成させたものであり、色覚的には、梅の実の表面が70%以上黄変したものである。また使用できる梅の品種は特に制限がなく、南高、長束、藤五郎、白加賀、外国産等いずれでもよい。適当な保管熟成の期間は、梅の実のサイズによって若干異なり、3〜4Lサイズで約4日、2Lサイズで4〜5日、L〜Mサイズで約5〜6日で最適熟度に達する。またその際には、密閉条件下よりも開放系で適度に空気に触れさせる方がより良好に追熟できる。この状態での梅の実の香りは、全体的にプラムや白桃を思わせる甘酸っぱいフルーティーな香りと、青梅の青臭い香りを併せもつ、芳香豊かなものである。
【0007】
本発明の梅酒の製造方法は、使用する梅の状態を除けば、基本的に常法に準ずるが、具体的には以下のようにして製造することができる。すなわち、前記のように保管熟成させて得た追熟梅を水で洗浄後水分をふき取るか、あるいは洗浄せずその表面を予め拭き清めるかした後、その追熟梅1重量部に対し、20〜60%(V/V)エタノール含有水溶液(例えば、焼酎またはブランデー等)を1〜2重量部、さらに糖類(氷砂糖、砂糖、果糖、異性化糖等)を0.5〜1重量部加えて、3ヶ月〜1年漬け込み熟成させる。その後、梅を分離除去することにより梅酒が完成される。
【0008】
一般に青梅を用いてつくった梅酒は、木に生った状態で完熟した梅の実(以下、完熟梅と略称することがある) を用いてつくった梅酒に比べ、主要香気成分であるベンズアルデヒドの量が多くなるが、フルーティーさを示す香気成分であるラクトン類やエステル類の量は逆に少なくなる傾向がある。しかし、青梅を保管熟成して得た追熟梅を用いる本発明の製造法によりつくられた梅酒中には、意外にも青梅を用いた梅酒よりも多量のベンズアルデヒドが含まれ、さらにはフルーティーさを示すラクトン類やエステル類の量も完熟梅を用いてつくった梅酒よりも多く含まれていることが判明した。
【0009】
また旨み成分であるアスパラギンは、完熟梅を用いてつくった梅酒では青梅によるものに比べ、著しく濃度が低下するが、追熟梅を用いた本発明の製造法によりつくられたものは完熟梅ほどアスパラギンの濃度が低下せず、多数のパネラーによる官能評価においても香味のバランスがとれた非常に高品質の梅酒と評価された。
【0010】
【実施例】
以下、実施例を挙げて、本発明をより具体的に説明するが、これらは本発明の範囲を限定するものではない。
【0011】
実施例1
青梅、完熟梅、追熟梅(いずれも品種は南高、和歌山県南部産のもの、3Lサイズ)を用いて以下の条件でガラス瓶に漬込み、20℃に維持された室内で6ヶ月熟成させ梅酒を製造した。なお、ここで使用した追熟梅は、青梅を収穫後、20℃で5日間保管熟成させ、実の表面が全体的に黄緑色になったものである。
(漬込み条件)
35%(V/V)エタノール含有水溶液(35%焼酎)    1.8L
砂糖                       0.5kg
梅の実                      1.0kg
【0012】
実施例2
実施例1で製造した各梅酒について、後述する方法で香気成分(アルデヒド類、ラクトン類、エステル類)とアスパラギンの分析を行った。結果を表1に示す。表1に示したように、追熟梅による梅酒は、主要香気成分であるベンズアルデヒドの含有量が青梅を用いた梅酒に比べ、約1.6倍に増加しており、完熟梅による梅酒の約3倍となった。またフルーティーさを示すラクトン類やエステル類の含有量は、完熟梅による梅酒と同等以上であり、青梅による梅酒に比べると2〜5倍に増加していた。
【0013】
【表1】
【0014】
(香気成分の分析法)
試料である梅酒150gに対してジエチルエーテル50mlで2回抽出し、さらにジクロロメタン50mlで1回抽出した。得られた有機溶媒相を併せ、一次抽出液とした。これを無水硫酸ナトリウムで脱水し、さらに クーデルナタニッシュ濃縮(以下、kd濃縮と略称することがある)を行い、約100倍に濃縮した。これを飽和食塩水30mlで洗浄した後、ジエチルエーテル:ペンタン混液(1:2)20mlおよびジエチルエーテル:ペンタン混液(1:1)10mlで2回抽出した。得られた有機溶媒相を併せ、一次抽出液とし、さらに無水硫酸ナトリウムで脱水し、次いでkd濃縮を行い、香気成分を濃縮した。この試料を用い、ガスクロマトグラフィー分析(GC分析)を行った。
【0015】
(アスパラギン測定法)
島津高速液体クロマトグラムLC−6Aアミノ酸分析システムを用いて測定した。
[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)

  1. 青梅を収穫後4〜6日間保存熟成させた後、焼酎またはブランデーに漬込むことを特徴とする梅酒の製造方法。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.
JP2002217389A 2002-07-26 2002-07-26 Method for producing ume brandy Pending JP2004057036A (en)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007195435A (en) * 2006-01-25 2007-08-09 Suntory Ltd Plum liquor having improved flavor and taste and method for producing the same
JP2008194040A (en) * 2007-02-12 2008-08-28 Chungbuk Soju Co Ltd Method for producing alcoholic beverage using cultured root of mountain ginseng
JP2009296941A (en) * 2008-06-13 2009-12-24 National Research Inst Of Brewing Method for producing alcoholic beverage
JP2011115118A (en) * 2009-12-07 2011-06-16 Kirin Brewery Co Ltd New plum liquor produced by using frozen plum and method for producing the same
JP2012165667A (en) * 2011-02-10 2012-09-06 Suntory Holdings Ltd Method for producing ume (japanese apricot) extract
JP2013031468A (en) * 2012-11-22 2013-02-14 National Research Inst Of Brewing Method for producing alcoholic beverage
WO2014192826A1 (en) 2013-05-28 2014-12-04 サントリーホールディングス株式会社 Method for force-ripening rosaceous fruit

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007195435A (en) * 2006-01-25 2007-08-09 Suntory Ltd Plum liquor having improved flavor and taste and method for producing the same
JP4585458B2 (en) * 2006-01-25 2010-11-24 サントリーホールディングス株式会社 Plum wine with improved flavor and taste and method for producing the same
JP2008194040A (en) * 2007-02-12 2008-08-28 Chungbuk Soju Co Ltd Method for producing alcoholic beverage using cultured root of mountain ginseng
JP2009296941A (en) * 2008-06-13 2009-12-24 National Research Inst Of Brewing Method for producing alcoholic beverage
JP2011115118A (en) * 2009-12-07 2011-06-16 Kirin Brewery Co Ltd New plum liquor produced by using frozen plum and method for producing the same
JP2012165667A (en) * 2011-02-10 2012-09-06 Suntory Holdings Ltd Method for producing ume (japanese apricot) extract
JP2013031468A (en) * 2012-11-22 2013-02-14 National Research Inst Of Brewing Method for producing alcoholic beverage
WO2014192826A1 (en) 2013-05-28 2014-12-04 サントリーホールディングス株式会社 Method for force-ripening rosaceous fruit

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