JP2006174760A - Concentrated fruit liquor and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a concentrated fruit liquor suitable for drinking or cooking and a method for producing the liquor. <P>SOLUTION: The invention provides (1) a concentrated fruit liquor having an alcohol content of 1.5-3.0% and an extract content of ≥10% and produced by concentrating a raw fruit liquor 2-5 times by vacuum concentration, (2) a concentrated fruit liquor having an alcohol content of 1.5-3.0% and an extract content of ≥10% and produced by concentrating a raw fruit liquor at 40-55°C by vacuum concentration and (3) a concentrated fruit liquor having an alcohol content of 1.5-3.0% and an extract content of 2-5 times the extract content of the raw fruit liquor and produced by concentrating a raw fruit liquor at 40-55°C by vacuum concentration. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a concentrated fruit liquor and a method for producing the same.

Fruit liquor is an alcoholic beverage brewed from fruits and widely used for drinking and cooking. Typical fruit wines are wine, cider, etc. obtained by brewing fruits such as grapes, pears, loquat, apples, quinces, and apricots.
Fruit drinks for drinking require products of various concentrations of alcohol content or extracts according to market demands. In recent years, low-alcohol drinks are popular due to their ease of use and ease of drinking.
In the case of using fruit wine for cooking, a method of boiling by heating for reducing the alcohol content and concentrating the extract is known. On the other hand, it is known to reduce deterioration of the extract due to heating, etc., concentrate the fruit liquor under mild conditions to obtain the desired alcohol content and extract, and use it for cooking. Is also known (see Patent Documents 1 and 2).

Japanese Patent No. 2742827 Japanese Patent Laid-Open No. 11-18718

  An object of the present invention is to provide a concentrated fruit liquor suitable for drinking or cooking and a method for producing the same.

In concentrated fruit liquor, it is important that the alcohol content, extract content, reducing sugar, organic acid or tannin component is contained in a balanced manner, which is effective for cooking effects (softening effect of ingredients, etc.) and flavor when drinking Affect. The present inventors have found that a concentrated fruit liquor having an alcohol content and an extract content suitable for beverages or cooking can be obtained by employing a vacuum concentration method under specific conditions. That is, this invention relates to the concentrated fruit wine described below and its manufacturing method.
1. Concentrated fruit liquor having an alcohol content of 1.5% to 3.0% and an extract content of 10% or more, obtained by concentrating the raw material fruit liquor by concentration 2-5 times under reduced pressure.
2. Concentrated fruit liquor with an alcohol content of 1.5% to 3.0% and an extract content of 10% or more, obtained by concentrating the raw fruit wine at a product temperature of 40 to 55 ° C. under reduced pressure.
3. A concentrated fruit liquor obtained by concentrating raw fruit wine at a temperature of 40 to 55 ° C. under reduced pressure, having an alcohol content of 1.5% to 3.0% and an extract content 2 to 5 times that of the raw fruit wine.
4). A method for producing concentrated fruit liquor, characterized in that the raw fruit wine is concentrated under reduced pressure at a temperature of 40 to 55 ° C.
5. The raw fruit wine is concentrated under reduced pressure at a product temperature of 40 to 55 ° C., the alcohol content in the concentrate is 1.5% to 3.0%, and the extract content is more than twice that of the raw fruit wine. A method for producing concentrated fruit wine.
6). The fruit juice is concentrated under reduced pressure at a product temperature of 40 to 45 ° C., the alcohol content in the concentrate is 1.5% to 3.0%, and the extract content is 10% or more. Concentration method.

  According to the present invention, a concentrated fruit liquor suitable for beverages or cooking is obtained.

The present invention will be specifically described below.
1. TECHNICAL FIELD The present invention relates to a concentrated fruit liquor obtained by concentrating raw fruit liquor 2 to 5 times by vacuum concentration and having an alcohol content of 1.5% to 3.0% and an extract content of 10%. In the present invention, the unit of alcohol content means (% .v / v) and the unit of extract means (% .w / v).
An alcohol content of 1.5% to 3.0% is suitable as a low alcoholic beverage. It is also suitable for cooking because it has a weak alcohol odor and does not need to be boiled for a long time to adjust the alcohol content.
The concentrated fruit wine has an extract content of 10% or more, preferably 10 to 15%. This is preferable in that it has a firm and rich taste for drinking.
The concentrated fruit liquor is obtained by concentrating the raw fruit wine under reduced pressure. At that time, the raw fruit wine is concentrated so as to be 2 to 5 times in terms of volume. The alcohol content is 1.5% to 3.0%, and the extract content is 10% or more, preferably 10 to 15%.
The fruit liquor used as a raw material is not particularly limited as long as it is an alcoholic beverage brewed from fruits, but wines, ciders, etc. obtained by brewing fruits such as grapes, pears, loquats, apples, quinces, apricots, etc. Can be mentioned. Particularly suitable raw fruit wine is wine such as wine. In addition to the so-called red wine, white wine, and rose wine, which are fermented only by the fruit juice of strawberry, the wine is sparkling wine that has effervescence, concentrated fruit juice to wine, brandy added sherry, port, madera, Malaga, So-called reinforced wine such as Marsala, or hybrid wine represented by vermouth obtained by adding medicinal herbs, fragrances, pigments and the like to wine can be used.
The vacuum concentration may be performed using a normal vacuum concentration device or a vacuum distillation device. As the apparatus, a concentrated can, a rotary evaporator, or the like can be used. The vacuum concentration method is superior in that it can be concentrated at a lower temperature than the atmospheric pressure concentration method, so that it suppresses flavor deterioration due to heating. In order to depressurize the flow path of the apparatus, a water seal pump, a water pump, a vacuum pump, or the like can be used. In order to obtain a high degree of vacuum, it is desirable to use a vacuum pump. The degree of vacuum may be set according to the type of apparatus used and the raw fruit wine, and is, for example, 50 to 700 Torr, preferably 100 to 200 Torr. Under high vacuum conditions (50 to 100 Torr), the quality of the concentrated fruit liquor obtained is less fruity and under low vacuum conditions (250 to 700 Torr), the quality of the concentrated fruit wine obtained is fragrant. There is a tendency to be somewhat less. When the raw fruit wine is heated to increase the efficiency of the concentration operation, the product temperature of the raw fruit wine may be 30 to 70 ° C., preferably 40 to 55 ° C., depending on the degree of vacuum.
The present invention also relates to a concentrated fruit wine obtained by concentrating a raw fruit wine at a product temperature of 40 to 55 ° C. under reduced pressure and having an alcohol content of 1.5% to 3.0% and an extract content of 10% or more. A preferable extract content is 10% to 15%.
When the vacuum concentration is carried out under the condition of the product temperature of 40 to 55 ° C., it can be concentrated in a short time, and the quality and quality of the concentrated fruit liquor obtained is good (having a fruity and strong scent) because the fragrance is less deteriorated and reduced.
When the raw fruit wine is grape wine, the alcohol content of the raw material is usually 10 to 13%, and the extract content is usually 2.5 to 3.5% red wine and 2.0 to 3.0% white wine. If this is concentrated under reduced pressure until the alcohol content is 1.5% to 3.0% and the extract content is more than twice that of the raw fruit wine, or more than 10%, there is less alcohol irritation, a strong fruity fragrance, and firmness. Concentrated wine with the characteristic of having a full-bodied taste is obtained.

2. Method for Producing Concentrated Fruit Liquor The method for producing concentrated fruit liquor is characterized in that the raw fruit wine is concentrated under reduced pressure at a product temperature of 40 to 55 ° C.
In the vacuum concentration operation, if it is carried out at a product temperature of 40 to 55 ° C., it can be concentrated in a short time, and there is an effect that there is little deterioration and decrease in fragrance. On the other hand, if the product temperature is less than 40 ° C., the concentration work may take a long time and the fruity fragrance may decrease, and if it exceeds 55 ° C., the alteration of the fruity fragrance and the fruity fragrance may decrease. The above-mentioned conditions for concentration under reduced pressure are excellent in that a firm and fruity fragrance remains, and the resulting concentrated fruit liquor has an excellent fruity fragrance.
Depending on the type of raw fruit wine, tartar may crystallize during vacuum concentration. In that case, the tartar may be removed by filtration with a membrane filter or the like.
Moreover, the manufacturing method of the concentrated fruit liquor of this invention concentrates raw material fruit liquor under reduced pressure at the product temperature of 40-55 degreeC, the alcohol content in a concentrate is 1.5% -3.0%, and an extract part is raw material fruit. It is characterized by being at least twice as much as sake. The extract content is preferably 2.5 to 3.5 times that of the raw fruit wine.
The above-mentioned conditions for concentration under reduced pressure are excellent in that the fruity characteristics of wine and the components other than alcohol are concentrated and remain as they are, and the quality of the resulting concentrated fruit wine is fruity and rich in taste and has little alcohol irritation It becomes.
Moreover, the manufacturing method of the concentrated fruit wine of this invention concentrates raw material fruit wine under reduced pressure at the product temperature of 40-45 degreeC, the alcohol content in a concentrate is 1.5% -3.0%, and an extract part is 10% or more. It is characterized by. In addition, a preferable extract content is 10 to 15%.
The above-mentioned conditions for concentration under reduced pressure are excellent in that components containing a fruity fragrance other than alcohol remain concentrated without deterioration, and the quality of the resulting concentrated fruit liquor has a fruity fragrance and is alcohol-stimulated. It will be a solid and excellent one with little richness.
EXAMPLES Hereinafter, although an Example and a reference example are given and this invention is demonstrated concretely, this invention is not restrict | limited at all by these.

  2500 ml of commercially available white wine (trade name “Matière White” Mans Wine Co., Ltd.) as the raw fruit liquor, the temperature of the hot water bath is 40 ° C., 50 ° C., 60 ° C. and 70 ° C., respectively, using a rotary evaporator. The temperature was set at 80 ° C., and each 500 ml was concentrated under reduced pressure to 250 ml so as to be double concentrated. The vacuum was controlled by using a vacuum vacuum pump MDA-015 manufactured by Vacuum Kiko Co., Ltd., and the cooling of the trap was controlled at 5 ° C. by a low-temperature constant temperature circulator (ADVANTEC LV-600, manufactured by Toyo Manufacturing Co., Ltd.). The degree of vacuum during vacuum concentration was 100 Torr. Table 1 shows the quality of the obtained concentrated wine.

1,000 ml of commercially available white wine (trade name “Matière White”, manufactured by Mann's Wine Co., Ltd.) was concentrated as a raw material fruit liquor to 400 ml using a rotary evaporator (2.5 times concentrated). The vacuum was controlled by using a vacuum vacuum pump MDA-01 manufactured by Vacuum Kiko Co., Ltd., and the cooling of the trap was controlled at 5 ° C. by a low temperature constant temperature circulator (ADVANTEC LV-600, manufactured by Toyo Manufacturing Co., Ltd.). The degree of vacuum during vacuum concentration was 100 Torr. The bath temperature was 75 ° C. At this time, the product temperature of the raw fruit wine was 53 ° C.
When the obtained concentrated wine was left in a low-temperature room at 0 ° C. for 5 days, a significant amount of tartar crystallized, so pressure filtration with a membrane filter (membrane filter used: pore size 0.45 μ, cellulose acetate membrane, Toyo (Made by filter paper).

  The analysis of the obtained concentrated wine was analyzed in accordance with the wine analysis method in the third revision, commented on by the National Tax Agency. The results are shown in Table 2. The pH was measured by diluting with water to the original wine concentration.

  It can be seen that the obtained concentrated white wine has a low absorbance (OD) value at 420 nm, which is an index of browning, and browning has not progressed. It was also good in flavor and suitable as a concentrated wine for cooking.

1,000 ml of commercially available red wine (trade name “Matière Red”, manufactured by Mann's Wine Co., Ltd.) was concentrated as a raw material fruit liquor to 400 ml using a rotary evaporator (2.5 times concentration). The vacuum was controlled by using a vacuum vacuum pump MDA-01 manufactured by Vacuum Kiko Co., Ltd., and the cooling of the trap was controlled at 5 ° C. by a low temperature constant temperature circulator (ADVANTEC LV-600, manufactured by Toyo Manufacturing Co., Ltd.). The bath temperature was 75 ° C. The degree of vacuum was 100 Torr. The product temperature at this time was 53 ° C.
When the obtained concentrated wine was left in a low-temperature room at 0 ° C. for 5 days, a significant amount of tartar crystallized, so pressure filtration with a membrane filter (membrane filter used: pore size 0.45 μ, cellulose acetate membrane, Toyo (Made by filter paper).

  The analysis of concentrated wine was analyzed in accordance with the 3rd revision of the analysis method of wines specified in the National Tax Agency. The results are shown in Table 3. The pH was measured by diluting with water to the original wine concentration.

  The obtained concentrated red wine had a high absorbance (OD) value at 520 nm, which is reddish purple absorption of red wine, and had a vivid color tone. It was also good in flavor and suitable as a concentrated wine for cooking.

[Reference Example 1]
2,000 ml of commercially available white wine (trade name “Matière White”, Mann's Wine Co., Ltd.) as a raw fruit liquor is placed in a pan with a capacity of about 4 L, heated with high heat using a gas range, and the liquid volume is about 800 ml. Concentrated to. When the obtained concentrated wine was left in a constant temperature room at 10 ° C. for 16 hours, a significant amount of tartar crystallized, so pressure filtration with a membrane filter (membrane filter used: pore size 0.45 μ, cellulose acetate membrane, Toyo (Made by filter paper). The volume of the concentrated white wine finally obtained was 750 ml. Therefore, the concentration ratio was 2.7 times. The analysis of the obtained concentrated wine was analyzed in accordance with the third revised amendment of the analysis method specified by the NTA. The results are shown in Table 4. The pH was measured by diluting with water to the original wine concentration.

The obtained concentrated white wine has an absorbance (OD) value at 420 nm, which is an index of browning, which is significantly higher than the value (0.126) in Example 2 and is 0.578, and browning is progressing. I understand. Actually, the present concentrated white wine was reddish brown and was not preferable as a white wine for cooking. Also, the so-called burnt odor was not good for cooking. In addition, the heating of the gas range has a problem in terms of flammability because alcohol and volatile components get into the room and the smell and alcohol fly away. Furthermore, this method requires attention to the scorching of the wine and must be monitored throughout the cooking.
From the above, the superiority of the method for producing concentrated wine by vacuum concentration according to the present invention was proved.

[Reference Example 2]
2,000 ml of commercially available red wine (trade name “Matière Red”, manufactured by Mann's Wine Co., Ltd.) as a raw fruit wine is placed in a pan with a capacity of about 4 L, and the liquid volume is about 800 ml as in the reference example using a gas range. Concentrated to When the obtained red wine liquid concentrated to about 2.5 times was left in a low-temperature room at 0 ° C. for 5 days, a significant amount of tartar crystallized, and pressure filtration using a membrane filter was performed in the same manner as in Example 1. Went to. Since 750 ml of final concentrated red wine was obtained, the concentration factor was 2.7 times. The analysis of the obtained concentrated wine was analyzed in accordance with the third revised amendment of the analysis method specified by the NTA. The results are shown in Table 5. The pH was measured by diluting with water to the original wine concentration.

The color of wine is more vivid as the value of “OD value at 520 nm indicating reddish purple / OD value at 420 nm, which is an index of browning” is larger. It can be judged that the wine with this low value has progressed browning red amber color.
The concentrated red wine obtained in Reference Example 2 is “OD value at 520 nm (7.930) / OD value at 420 nm (7.420) = 1.07”, while the concentrated red wine obtained in Example 3 is “OD value at 520 nm (5.620) / OD value at 420 nm (4.100) = 1.37”. It can be seen that the concentrated red wine of Reference Example 2 has a more browned red amber color than the concentrated red wine of Example 3.
Actually, the present concentrated red wine also has a high brownish red amber color and is not preferable as a cooking red wine. In addition, the so-called burnt odor was added to the flavor, which was not suitable for cooking. In addition, in the heating of the gas range, it was felt that practical use was impossible in terms of flammability because alcohol and volatile components trapped in the room and the smell and alcohol flew. Furthermore, this method requires attention to the scorching of the wine and must be monitored throughout the cooking.
From the above, the superiority of the method for producing concentrated wine by vacuum concentration according to the present invention was proved.

[Reference Example 3]
2L of commercially available white wine (product name "Economy White", Mann's Wine Co., Ltd.) as a raw fruit liquor was sealed by draining water into a plastic bag, and cooled in a freezer at -30 ° C for the first time. By the way, it moved to the -10 degreeC refrigerator compartment, left to stand overnight, ice was gradually increased, and it concentrated by freezing. After about 24 hours, the non-frozen portion was separated by vacuum filtration using filter paper, and 960 ml of concentrated white wine was obtained. Therefore, the concentration was about twice. General analysis of the obtained frozen concentrated wine was performed in the same manner as in Example 1. The results are shown in Table 6.

The obtained frozen concentrated white wine had a concentration rate as low as about 2 times, and was not practical as a concentrated wine for cooking. In this method, even if refrigeration is programmed and efficiency is increased, concentration cannot be performed up to 10-fold concentration, and the quality required in the present invention cannot be obtained.
Accordingly, it has been found that concentrated wine for cooking cannot be obtained by freeze concentration.

[Reference Example 4]
2L of commercially available red wine (product name "Economy Red", manufactured by Mann's Wine Co., Ltd.) as a raw fruit wine is drained into a plastic bag, sealed, cooled in a freezer at -30 ° C, and slightly iced. , Moved to a -10 ° C. refrigerated room, left overnight, gradually increased ice and concentrated by freezing. After about 24 hours, the non-frozen portion was separated by filtration under reduced pressure using a filter paper to obtain 1,070 ml of concentrated red wine. Therefore, the concentration was about twice. General analysis of the obtained frozen concentrated wine was performed in the same manner as in Example 1. The results are shown in Table 7.

The obtained frozen concentrated red wine has a low concentration factor of about 2 times and a high alcohol content, and was not practical as a concentrated wine for cooking. In the refrigeration concentration method, even if the refrigeration is programmed and the efficiency is increased, concentration up to 10-fold concentration is impossible, and the quality required in the present invention cannot be obtained. Accordingly, it has been found that concentrated wine for cooking cannot be obtained by freeze concentration.
As described above, from Reference Examples 1 to 4, the concentrated wine by the vacuum concentration method of the present invention is clearly superior to the concentrated wine by the atmospheric concentration method such as boiling in a pan or the frozen concentration method, and the superiority of the present invention Proved.

1,000 ml of commercially available white wine (trade name “Matière white”, manufactured by Mann's Wine Co., Ltd.) was concentrated as a raw material fruit liquor to 400 ml using a rotary evaporator. The vacuum was controlled by using a vacuum vacuum pump MDA-01 manufactured by Vacuum Kiko Co., Ltd., and the cooling of the trap was controlled at 5 ° C. by a low temperature constant temperature circulator (ADVANTEC LV-600, manufactured by Toyo Manufacturing Co., Ltd.). The bath temperature was 75 ° C. The product temperature of the raw fruit wine was 53 ° C.
As described above, after concentrating the wine to 2.5 times and leaving it in a low-temperature room at 0 ° C. for 5 days, a significant amount of tartar crystallized, so pressure filtration with a membrane filter (used membrane filter: A pore diameter of 0.45 μ, a cellulose acetate membrane, manufactured by Toyo Filter Paper Co., Ltd.) was performed. Similarly, 2,000 ml of matière white was concentrated to 200 ml using a rotary evaporator. Vacuum reduction was performed using a vacuum vacuum pump MDA-015 manufactured by Vacuum Kiko Co., Ltd., and cooling of the trap was controlled at 5 ° C. by a low-temperature constant temperature circulator (ADVANTEC LV-600, manufactured by Toyo Manufacturing Co., Ltd.). The bath temperature was 45 ° C. The product temperature at this time was 42 ° C.
As described above, after concentrating the raw fruit liquor up to 10 times and leaving it in a low temperature room at 0 ° C. for 5 days, a significant amount of tartar crystallized, so pressure filtration with a membrane filter (used membrane filter: A pore diameter of 0.45 μ, a cellulose acetate membrane, manufactured by Toyo Filter Paper Co., Ltd.) was performed. This was a white wine concentrate having a 10-fold concentration ratio. The analysis value of each sample was as shown in Table 8.

(注)*総酸：酒石酸換算値を示した。

(Note) * Total acid: Tartaric acid equivalent.

The flavor of the 2.5-fold concentrated fruit liquor had a bright yellow color, a strong fruity fragrance, and a good balance that had almost no alcohol stimulation, and had a favorable quality.
Further, the flavor of white wine 10-fold fruit liquor had a light pale yellow color, a very fruity fragrance and a rich taste, a soft balance without alcohol stimulation, and a favorable quality.

Claims (6)

Concentrated fruit liquor having an alcohol content of 1.5% to 3.0% and an extract content of 10% or more, obtained by concentrating the raw material fruit liquor by concentration 2-5 times under reduced pressure. Concentrated fruit liquor with an alcohol content of 1.5% to 3.0% and an extract content of 10% or more, obtained by concentrating the raw fruit wine at a product temperature of 40 to 55 ° C. under reduced pressure. A concentrated fruit liquor obtained by concentrating raw fruit wine at a temperature of 40 to 55 ° C. under reduced pressure, having an alcohol content of 1.5% to 3.0% and an extract content 2 to 5 times that of the raw fruit wine. A method for producing concentrated fruit liquor, characterized in that the raw fruit wine is concentrated under reduced pressure at a temperature of 40 to 55 ° C. The raw fruit wine is concentrated under reduced pressure at a product temperature of 40 to 55 ° C., the alcohol content in the concentrate is 1.5% to 3.0%, and the extract content is more than twice that of the raw fruit wine. A method for producing concentrated fruit wine. The fruit juice is concentrated under reduced pressure at a product temperature of 40 to 45 ° C., the alcohol content in the concentrate is 1.5% to 3.0%, and the extract content is 10% or more. Concentration method.