JP2006129821A - Rice wine containing rosa rugosa component and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain new rice wine containing a Rosa rugosa component, which makes the best use of extraction and aging effect so as to make the rice wine suitable for drinking, enhances the flavor of Rosa rugosa, is mellow and pleasant to the taste and to provide a method for producing the same. <P>SOLUTION: The rice wine containing a Rosa rugosa component, which has a component balance suitable for drinking and a flavor fit for preference and is mellow and pleasant to the taste is obtained by extracting Rosa rugosa in the presence of an alcohol-containing liquid, for example, distilled liquor such as gin, vodka, etc., or fermented liquor such as refined rice wine, wine, etc., and a rice saccharified liquid and aging the extracted liquid by an enzyme contained in Rosa rugosa and/or an added enzyme. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to alcoholic beverages containing a hamanas component having a physiological effect such as vitamin C and vitamin A, and a method for producing the same, and more particularly, to a liquor-containing liquor as a health liquor with excellent flavor and a method for producing the same.

  In recent years, home-made fruit wine has been made at home, and fruit wine using various fruits has been enjoyed. These fruit wines are classified as liqueurs under the Liquor Tax Law, and these liqueurs are classified into five types according to the type of material. That is, there are (1) medicinal herbs and herbs, (2) seeds, (3) fruits, (4) pericarps, and (5) creams (creams with a high sugar content). In terms of manufacturing methods, (1) a soaking method in which the material is soaked in base liquor and the extract is extracted, (2) a distillation method in which the material is soaked in sake and further distilled, and (3) the essence of the material (natural and natural) There are three types of essence methods that add both (artificial both) (Eiji Akimoto, Yukiko Akimoto, handmade fruit liquor / herb / health liquor without sugar, 14 pages, Rooster, Tokyo, 1996).

  For home-made fruit sake, shochu or alcohol (ethyl alcohol) and water, sometimes with sugar, are extracted for a long time at room temperature, and soaked for several weeks or more. I am serving. In this method, alcohol and sugar are extracted while being preserved. Some fruits are often used in fruit sake, but in these methods, the extraction components of seed components other than the flesh increase by long-time extraction, and the balance of flavor cannot be ignored. There are some that cannot be used as a raw material for fruit sake, because good extraction and flavor cannot be obtained. In addition, the dark blue sensation and flavor balance are not harmonized even if they are prepared, and may not necessarily be suitable for drinking.

  The fruit of Hermanus has a sweet and sour taste when ripened, also known as Hamanashi. This fruit is also edible with a lot of vitamin C and vitamin A. This hamanas fruit liquor product is desired, but the conventional fruit is extracted with shochu or alcohol (ethyl alcohol) and water, sometimes with sugar, at room temperature for a long time, soaked for more than a few weeks. There is no healthy liquor that has a dark blue feeling and meets its purpose.

Although no prior patent documents have been found in the technical field related to the present application, patent documents relating to alcoholic beverages from which plant extracts including fruits have been extracted include those described below.
JP 10-99069 A Japanese Patent Laid-Open No. 2002-171957 Among the above-mentioned patent documents, Patent Document 1 is to add a bud flower extract to the fruit, and Patent Document 2 is to extract an extract of Agarisk bud instead of the fruit, both of which are the invention of the present application. The purpose is different, and of course, the configuration is also different.

  The purpose of the present invention is a liquor rich in the original flavor components of Hermanus, the Hermanus component is mixed and ripened with the rice saccharified solution component, and further devised for extraction and ripening so that it is suitable for drinking Another object of the present invention is to provide a liquor containing a humanus component and a method for producing the same.

  As a result of intensive investigations to solve the problems of the prior art, the present inventors have abundant hermanus ingredients, for example, the flavor ingredient of hermanus, which has both the ripening and dark blue feeling of hermanus, Has led to the development of a good liquor-containing liquor.

  Briefly describing the present invention, the first of the inventions in the present invention relates to a liquor containing a humanus component, characterized in that it contains an extracted hermanus component and a rice saccharified solution component. In the first invention, alcohol and rice saccharified solution are exemplified as the extraction. As the first aspect of the present invention, alcohol 7.0 to 18.0% v / v, extract 9.0 to 25% w / v, formol nitrogen 20 to 50 mgw / v, extract (% w Is a liquor containing a Hamanus component in a ratio of formol nitrogen (mgw / v) to v / v) of 0.8 to 5.0, and the flavor of the extracted Hamanus is aged with alcohol and a component of rice sugar solution, It is a liquor containing a humana component with a ripening and dark blue feel that enhances the flavor of hermanus.

  A second invention of the present invention includes a step of treating hermanus with an enzyme and / or an additional enzyme contained in hermanus at 40 to 50 ° C. in the presence of alcohol and rice saccharified solution. It relates to the manufacturing method.

  In the first to fifth inventions of the present invention, as a raw material, the genus Hermanus is also known as Hamanashi (scientific name: Rosa rugosa Thunb.), Related species Maikai (scientific name: Rosa maikai Hara.) And their natural hybrids and cultivated species. Can be mentioned. These can be used alone or in combination.

  According to the present invention, the natural flavor component of Hermanus is contained abundantly, and it has been devised so that it can be used for drinking with a mellow feeling and a rich, fresh and rich liquor, and the Hermanus component is suitable for drinking. It is possible to obtain an unprecedented good hermanus fruit liquor with a liquor-containing liquor-containing liquor.

  Moreover, by implementing the method of the present invention, it is possible to obtain the above-mentioned high-quality hermanus component-containing liquor without providing a complicated production facility.

  The extraction liquid is not particularly limited as long as it contains alcohol (ethyl alcohol), and 95% or 99% v / v alcohol is appropriately set to a predetermined alcohol concentration suitable for use. Examples of alcoholic beverages to be used include distilled spirits such as shellfish shochu, fruit shochu, authentic shochu, whiskey, gin, vodka, brandy, rum, white sake (paichu), etc., sake brewed sake, wine, old sake, Use mirin, red liquor, muddy liquor and their moromi.

Hereinafter, the present invention will be described in detail, and will be described in the following examples.
According to the present invention, there is provided a novel hermanus component-containing liquor that is rich in hermanus components, for example, flavor components, is matured in a well-balanced manner with the flavor of the hermanus component and the rice saccharified solution component, and has both a sense of ripening and a dark sensation of flavor. The

  In the above, having both the ripening feeling of the flavor and the feeling of dark blue means that the extraction of the component from the flesh and the seed component are also performed in parallel with the extraction of the Hermanus fruit. Therefore, taking advantage of the characteristics of the fruit, the ingredients from the pulp and seeds are balanced, and the flavor of the rice saccharified solution and the scented hamanas extracted in the presence of alcohol are aged at an appropriate temperature to achieve a familiar taste. Furthermore, it means to enhance the flavor of hamanas through the training effect, to change the liquor quality with a rich taste and to make it a highly liquor-containing liquor-containing liquor.

  In the use of Hermanus in the present invention, at least the fruit of Hermanus is used, and the flowers, petals and roots may not be used in combination. The fruit, flowers, petals and roots of these genus may be used raw and / or processed products thereof. Further, the shape of the fruits, flowers, petals, and roots of these genus are not particularly limited, and may be, for example, chopped, pureed, pasty, and powdered as they are.

  In the present invention, raw herbs or processed products of processed herbs are exemplified as hermanus, but there is no particular limitation as long as it is processed hermanus, but the processing method of heat treatment, freezing treatment, electromagnetic treatment, radiant heat treatment, super Examples include sonication, drying, and enzyme treatment. Examples of the heat treatment include boiling, steaming, baking, frying, frying and the like. An example of the freezing process is freezing. Examples of electromagnetic treatment include microwave irradiation. Examples of the radiant heat treatment include near infrared and far infrared treatment. Examples of the drying process include air drying, warm air drying, and freeze drying. Examples of the enzyme treatment include treatment with at least one enzyme selected from the group consisting of amylase, isomerase, transglucosidase, protease, carboxypeptidase, cellulase, hemicellulase, lipase, esterase, and pectinase. Further, the processed humanus of the present invention also includes a hermanus supplemented by an enzyme contained in the hermanus itself by leaving it naturally. These processes may be combined according to the purpose. There is no particular limitation on the shape of the processed humanus, and it may be, for example, a chopped shape, a puree shape, a paste shape, or a powder shape. Further, it may be a liquid part and / or a solid part subjected to solid-liquid separation after treatment, or may be concentrated and diluted as it is.

  The extraction liquid in the present invention is not particularly limited as long as it contains alcohol, and 95% or 99% v / v alcohol can be appropriately set to a predetermined alcohol concentration suitable for use. In addition, alcohol here means ethyl alcohol. Examples of the use of liquor include distilled spirits such as shell shochu, fruit shochu, authentic shochu, whiskey, gin, vodka, brandy, rum, white liquor (paichu), brewed sake, wine, old sake, mirin, Examples include red sake, muddy sake, and their moromi.

  The extraction and preparation liquid of the present invention is not particularly limited as long as it is a liquid obtained by saccharification of rice, and saccharification here refers to liquefaction and / or saccharification. The rice to be used is not limited in the presence or absence and shape of semen and may be granular, powdery or granulated. Rice saccharification is obtained by treating with rice bran and / or enzymes. As the enzyme for the enzyme treatment, for example, at least one enzyme selected from the group consisting of amylase, isomerase, transglucosidase, protease, carboxypeptidase, cellulase, hemicellulase, lipase, esterase, and pectinase can be used. These enzymes may be non-thermostable or thermostable enzymes.

  For rice, the step of gelatinization and the step of saccharification treatment may be carried out independently or simultaneously in parallel. The amount of enzyme added is 0.0005 to 5.0% w / v, preferably 0.00.1 to 2.0% w / v, based on the total volume of the saccharified solution. The amount of rice bran used can be set such that the ratio of the weight of rice for rice bran to the weight of rice for rice bran and rice for hanging raw material is in the range of 0 to 100%.

  In the case of saccharification treatment using rice bran, it is 5 to 50%, preferably 10 to 30%. The solid-liquid ratio is such that the weight of rice used relative to the total weight of the saccharified solution is 2 to 70%, preferably 5 to 60%. What is necessary is just to set suitably the optimal temperature and the processing time of the process which gelatinizes a rice, and / or the process of saccharifying rice, and the temperature conditions and processing time, for example, the process of gelatinizing 50-120 degreeC, Preferably 60 is preferable. At -100 ° C, the treatment time is 5 minutes to 24 hours, preferably 10 minutes to 10 hours, and more preferably 1 to 7 hours from the viewpoint of operation. The step of saccharifying rice is 30 to 120 ° C, preferably 35 to 100 ° C, and the treatment time is 5 minutes to 100 hours, preferably 1 hour to 96 hours. As the rice saccharified solution, a saccharified rice product and / or a solid-liquid separated liquid part is used.

  Although there is no particular limitation on the extraction method, the ratio of Hermanus to alcohol and rice saccharified solution is 5 to 60% by weight, preferably 10 to 50%. Furthermore, it is 15 to 45% in terms of extraction operation. In order to satisfy the characteristics of both the ripening of Hermanus, which is rich in herbs, the flavor of Hermanus is enhanced by balance and ripening with the ingredients of Hermanus, for example, flavor components, and rice saccharified liquid. The temperature is, for example, 0 to 60 ° C., preferably 40 to 50 ° C., more preferably 42 to 48 ° C. in extraction by soaking, and the extraction time is 1 to 15 days, preferably 2 to 10 days. Hermanus may be extracted after extraction and the extract may be aged within the above extraction temperature range.

  At this time, an enzyme, for example, a pectinase for removing the wrinkle component and an esterase for enhancing the scent component may be allowed to act. When using raw chanus, two or more dipping methods may be used. In other words, after extraction and solid-liquid separation in the presence of alcohol and rice saccharified solution, the remaining genus is again immersed in alcohol and rice saccharified solution and re-extracted. This operation is repeated 1 to 5 times, and 1 to 3 times from the top of the flavor. Extracts of liquor quality can be obtained for each purpose, but re-extracted liquids can be blended and formulated in order to seek stabilization of quality. As a result, extraction of the flavor component of the seed component is reduced, and a mild and elegant herb component is obtained.

  Enzymes and additive enzymes possessed by raw genus act on genus and alcohol and rice saccharified solution in the presence of alcohol and rice saccharified solution at the time of extraction, for example, produce pectin and poorly differentiated pectin by pectinase, etc. The component produced by the above and the alcohol react to produce an ester and produce an aroma component. Moreover, the oxidase contained in Hermanus is inhibited by reaction inhibition by alcohol. That is, according to the present invention, there is provided a liquor-containing liquor characterized by treating hermanus with an enzyme and / or an additional enzyme contained in hermanus in the presence of alcohol and a rice saccharified solution.

  In the present invention, the enzyme contained in the raw genus is not particularly limited as long as it is an enzyme derived from the genus Hermanus and rice saccharified solution acting in the presence of alcohol and rice saccharified solution. For example, amylase, protease, carboxypeptidase And at least one enzyme selected from the group consisting of cellulase, hemicellulase, lipase, esterase, and pectinase.

  In addition, the additive enzyme is not particularly limited as long as it is an enzyme that generates a flavor component and lowers the molecular component, and regardless of the origin of animals, plants, and microorganisms, for example, amylase, isomerase, transglucosidase, protease, At least one enzyme selected from the group consisting of carboxypeptidase, cellulase, hemicellulase, lipase, esterase, and pectinase can be used.

The addition amount of the added enzyme is not particularly limited. For example, the addition amount is 0.0005 to 5.0% w / v with respect to the total volume during extraction, and 0.001 to 2.0% w / v. v.
In addition, the reaction time of the enzyme and / or the added enzyme that is included in Hermanus is not particularly limited, but the reaction time is, for example, 0 to 60 ° C., preferably 40 to 50 ° C., more preferably optimal for extraction by soaking. The extraction time may be 1 to 15 days, preferably 2 to 10 days, and the extract may be aged in the range of the above extraction temperature by taking out the hermanus after extraction.

  Further, as the Hermanus used here, it may be a raw Hermanus or a processed product that is a processed Hermanus. When using processed Hermanus, which has a lower water content than raw Hermanus, the amount of the reaction caused by these enzymes increases when the Hermanus component is concentrated, making use of the ripening feeling of Hermanus, and the rich Hermanus that emphasizes the feeling of darkness. An ingredient-containing liquor is obtained.

  In the present invention, the liquor-containing liquor can be concentrated. The concentration method is not particularly limited, and examples thereof include freeze concentration and vacuum concentration. Further, it is also possible to repeat the extraction and ripening by adding the genus to the genus extract. The alcohol concentration in the extracted and concentrated liquid is preferably 18.0 to 45.0% v / v from the standpoint of preserving and maintaining the quality, and the extracted and concentrated liquor containing the humanus component is used for drinking as it is. Yes, it can be used as a liqueur mixed with cocktails or low alcohol beverages.

  Hereinafter, the present invention will be described more specifically by showing examples. The present invention is not limited to these examples.

  Rice powder (3000 g), well water (3000 g), and commercially available amylase (1.6 g) and protease (1.6 g) were mixed and liquefied and saccharified for 5 hours at 50-60 ° C. Thereafter, the temperature was raised to 100 ° C. and kept for 20 minutes. Thereafter, the product temperature was lowered to 55 ° C., and rice bran (900 g) was added for saccharification for 3 days. The obtained saccharified product (6900 g) was subjected to solid-liquid separation using a laboratory press to obtain juice (6400 ml, 7550 g). The juice contained 76.7% w / v extract, 68% w / v total sugar, and 171 mg N% w / v formol nitrogen. This was used as a rice saccharified solution. In order to investigate the effect of formol-type nitrogen on this, purified syrup, amino acid solution and distillation not containing nitrogen-containing components prepared so that the decomposition degree of water 30% is 85% so that the total sugar is 68% w / v The formol-type nitrogen concentration in water is (1) 15, (2) 35, (3) 69, (4) 100, (5) 171, (6) 200, (7) 300, (8) 400, (9 ) Each model rice saccharified solution prepared to 500 (mg% w / v) was prepared. Authentic rice shochu alcohol 40% v / v (405 ml) and 383 grams of hamanas fruit are mixed with model rice saccharified solution (640 ml) adjusted to each formol nitrogen concentration, extracted at 45 ° C for 4 days, and then prepared. Well water (334 ml) was added, and filter paper filtration was performed to obtain a liquor-containing liquor, and sensory evaluation was performed.

  The total points were obtained as general analysis values and sensory evaluations of the obtained experimental sections (1) to (9) (5 panel members, 5 being the best, 5 being the best, and 1 being the worst). Table 1 below shows the results.

As a result of sensory evaluation, the ratio of formol-type nitrogen to the extract content from Table 1, more than 20 points were obtained in the experimental sections (2) to (8), and the fragrance of Hermanus stands out and matured. There was a feeling of dark blue and the impression that it was palatable. The experimental plot (1) had a poor dark blue feel and the balance of taste was lost. The experimental group (9) had a strong dark blue sensation and a slightly poor taste balance.
Therefore, the ratio of formol nitrogen to the extract is preferably 0.4 to 5.0.

A rice saccharified solution was prepared in the same manner as in Example 1. Authentic rice shochu alcohol 40% v / v and the amount of final added well water were adjusted to prepare the amount of two kinds of hamanas component-containing sake. Prototype (1): alcohol 18.0% v / v, extract 25.0% w / v, glucose 18.0% w / v, formol nitrogen 50.4 mg% w / v, pH 4.4, extract The ratio of formol nitrogen (mg% w / v) to minutes (% w / v) is 2.02.
Prototype (2): alcohol 7.0% v / v, extract 9.0% w / v, glucose 5.0% w / v, formol nitrogen 20.4 mg% w / v, pH 3.7, extract The ratio of formol nitrogen (mgN% w / v) to minutes (% w / v) is 2.27. These are prepared to prepare various kinds of liquor-containing liquor, and by volume, the prototype (1) is 100% alone, the prototype (1) is 75%, the prototype (2) is 25%, and the prototype (1) is 50% and 50% of the prototype (2) were mixed, and 25% of the prototype (1) and 75% of the prototype (2) were analyzed, and sensory evaluation was performed in the same manner as in Example 1. The results are shown in Table 2.

  From Table 2, the total range of 20 points or more is 100% of the trial production (1) to 100% of the trial production (2), and the flavor of Hermanus is accentuated with a sense of maturity and darkness, and is palatable. It was an impression. Therefore, alcohol 7.0-18.0% v / v, extract 9.0-25% w / v, formol nitrogen 20-50mg% w / v in the component range to obtain the desired liquor quality Yes, more specifically, alcohol 7.0-18.0% v / v, extract 9.0-25% w / v, glucose 5.0-18.0 w / v, formol nitrogen 20-50 mg% w / v, pH 3.6 to 4.4 is the component range of the liquor that specifies the concentration and the acidity, that is, the pH, of the sugar component.

  In the process of preparing the liquor containing the humanus component with the same composition and flow as in the production of Example 1, 0.01% of pectinase was added to the extract and extracted. The control was performed without addition. The filtrate obtained by filtering the obtained extract with filter paper was analyzed and sensory evaluated. General analysis values were the same, but the sensory evaluation by the naked eye was the appearance, the shine and gloss of the pectinase-treated extract was superior to the control, and the texture was evaluated to be good to the touch .

  As described above in detail, the hermanus component-containing liquor containing the hermanus component and the rice saccharified solution component provided in the present invention was treated with the enzyme and / or additive enzyme contained in the hermanus in the presence of alcohol and rice saccharified solution. It is a liquor containing a hermanus component, characterized by containing a hermanus component, and the flavor of the extracted hermanus is ripened with the components of alcohol and rice saccharified liquid, and the aging and darkness that enhances the flavor of hermanus Yes, it is a liquor-containing liquor-containing liquor-containing Hamanasu component. In the present invention, a manufacturing method suitable for factory production can also be provided.

  Naturally, the present invention contains abundant flavor components of Hermanus, and it can be used as a highly drinkable drink with a rich and fresh taste that is rich in taste and mouthfeel. If it can be confirmed, there is a possibility of production and sales of the product by the pharmaceutical industry as a medicine or quasi-drug.

Claims (5)

A hermanus component-containing liquor comprising an extracted hermanus component and a rice saccharified solution component. Alcohol 7.0 to 18.0% v / v, extract 9.0 to 25% w / v, formol nitrogen 20 to 50 mg% w / v, formol nitrogen to extract (% w / v) The ratio of mg% (w / v) is 0.8 to 5.0, and the liquor component-containing liquor according to claim 1. 3. A hermanus component-containing liquor according to claim 1 or 2, characterized by containing a hermanus component obtained by treating hermanus with nitrogen and / or an additional enzyme contained in hermanus in the presence of alcohol and rice saccharified solution. 4. The hermanus component-containing liquor according to any one of claims 1 to 3, wherein the extracted flavor of Hermanus is ripened with alcohol and a component of rice sugar solution, and has a ripening and dark blue feel that enhances the flavor of Hermanus. A method for producing a liquor containing a humanus component, comprising a step of treating hermanus with an enzyme and / or an additional enzyme contained in the red pepper at 40 to 50 ° C. in the presence of alcohol and a rice saccharified solution.