JP2007068505A - Clear ume liquor with spicy flavor and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a clear ume (plum) liquor having fruity aroma originating from ume together with a flavor of spice and medicinal effects such as relaxing effect and to provide a method for producing the same. <P>SOLUTION: The invention relates to the method for producing the clear ume liquor with spicy flavor comprising preparation of spice spirits by extracting the spice with water containing alcohol and then carrying out a vacuum distillation of the extracted liquid. The highly clear ume liquor with the spicy flavor having fruity aroma originating from ume together with a flavor of spice and the medicinal effects such as relaxing effect and free from causing turbid in storing for long time, is obtained by adding the spice spirits to the ume liquor. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a non-turbid spice flavor plum wine that has the flavor and medicinal properties of spices and the refreshing aroma of plum wine, and can maintain a clear quality on the market, and a method for producing the same.

Spices include sage, red pepper, paprika, sesame, nutmeg, cinnamon, star anise, mustard, wasabi, fenugreek, salamander, lemon, clove, parsley, celery, garlic, leek, leek, onion, saffron, ginger, Burdock, Camille, Puffy Poppo, Potpourri, Lavender, Mint, Psyllium, Marigold, Rosemary, Sage, Eucalyptus, Basil, Consists of “herbs” such as peppermint (Source: “Science of Spice”, paragraphs 18-28, Bunzosha, “Herbs & Spices”, paragraphs 246-277, Seikodo Shinkosha) However, it is known to activate the internal organ officers It is used in a variety of processed foods including the. Furthermore, it is said that the aroma component has a relaxing effect and a stress reducing effect. This can be expected to have an effect equivalent to a relaxing effect as an aromatherapy obtained by sucking or applying an aromatic component contained in herbs. Umeshu also contains organic acids such as citric acid of plum fruit, aromatic components such as benzaldehyde, and umami and nutritional components such as amino acids. The antibacterial, bacteriostatic, intestinal, and beauty It is a national requisition that has been drunk for a long time because it is said to have effects and health promotion effects.
Japanese Patent Laid-Open No. 10-262641 Spice Science 18-28 Bunzosha Herbs & Spices 246-277 Seibundo Shinkosha

However, the conventional umeshu cannot cope with the health effects and the diversification of palatability in the current market, which are accelerating daily. In addition, in order to solve this, attempts have been made to immerse fruits other than plums, but when stored for a long period of time, insoluble components represented by what is called oli are generated, so commercial value that can maintain clarity The reality is that the development of high-plum plum wine is strongly desired.

That is, in the current market, there is a demand for plum wine that adds a new effect to the effects of conventional plum wine and can maintain clarity for a long period of time.

On the other hand, spices are not only used as seasonings, but yam is also used as medicine, and the Japanese pharmacopoeia is described as bitter tincture as a crude drug using yam (Source: Japanese Pharmacopoeia II) Listed products (Ministry of Health, Labor and Welfare). The flavor of spices is characterized by a refreshing scent and a spicy taste.

The aromatic components contained in herbs include relaxation, vitality enhancement, and diet as effects known as aromatherapy. <Internet: http://www.nardjapan.gr.jp/ Posted on August 1, 2017)

In addition, since products with oliage and turbidity in the market are excluded from the market as cream products, umeshu as a final product has clarity and can maintain its clarity even when stored for a long period of time. Things are strongly desired.

As prior knowledge, there is a document characterized in that herbs and spices are directly immersed in raw phosphorus in Japanese Patent Application Laid-Open No. 10-262641 “Method of manufacturing a liqueur”, which is greatly different from the present invention. The point is that herbs and spices are added directly to raw mirin, and insoluble components diffuse into the raw mirin during the extraction process, resulting in a significant loss of clarity. In addition, it is difficult to extract only active ingredients at high concentrations because the use of raw mirin containing various ingredients such as amino acids, sugars and organic acids is used to extract the active ingredients of herbs and spices. Is mentioned.

Precipitation and turbidity during storage not only plum wine, but also liquid foods, which significantly lowers the commercial value, so that products that can maintain clarity even after long-term storage are treated as high commercial value in the market. .

  In view of the above circumstances, an object of the present invention is to provide a non-turbid spice flavor plum wine having a fruity fragrance derived from plum and taking into account the active ingredients and flavors of spices and a method for producing the same.

In order to achieve the above object, the non-turbid spice flavor plum wine according to claim 1 of the present invention (hereinafter referred to as “the non-turbid spice flavor plum wine of claim 1”) is used as an alcohol-containing aqueous solution. The spice spirit obtained by distilling the liquid extracted in step 1 is added to plum wine.

  In the present invention, the spice used as a raw material for the spice spirits is not particularly limited, and examples thereof include a herb and a yam according to claim 2. Moreover, it does not specifically limit as alcohol, For example, shochu, sake, mirin, brandy, whiskey, gin, etc. are mentioned.

In the production methods of claims 3 and 4, the alcohol-containing aqueous solution used as a raw material for spices is not particularly limited, but is preferably 15% to 75%, and more preferably 20% to 40%.

The distillation temperature in the vacuum distillation is not particularly limited, but is preferably 30 ° C to 80 ° C, particularly preferably 40 ° C to 60 ° C. The reasons for these conditions are as follows.

  That is, if the alcohol content as a raw material for spices is less than 15%, the extraction efficiency of the active ingredient is poor, and if it exceeds 70%, the alcohol deficiency during distillation may increase.

In addition, when the distillation temperature at the time of vacuum distillation is less than 30 ° C, the unique aromatic component possessed by the spice cannot be obtained, and when it exceeds 70 ° C, a burnt fragrance is added to the distilled spice spirits, or the aromatic component is heated. There is a risk of degeneration.

The spice spirit according to claim 1 is obtained by immersing the spice in an alcohol-containing aqueous solution and then distilling, so that not only the aroma component of the spice is efficiently extracted, but also the turbidity causing substance is cut. Therefore, by adding this to umeshu, a non-turbid umeshu to which an active ingredient of a highly clear spice is added can be obtained.

  The yam spirits whose spice according to claim 2 is yam is obtained by distilling yam after being immersed in an alcohol-containing aqueous solution, so that the aroma component and pungent component of yam are only efficiently extracted. In addition, the turbidity-causing substance is cut, and by adding this to umeshu, a non-turbid umeshu with an active ingredient of yam is added.

If the manufacturing method of Claim 3 is used, compared with the case where a spice is immersed in sugar-alcohol containing aqueous solution simultaneously with the fruit of a plum at the time of umeshu manufacture, the insoluble component which causes turbidity is removed by distillation, and clarification Therefore, it is possible to produce a clear, non-turbid spice flavored plum wine without producing a precipitate in the final product.

If the manufacturing method of Claim 4 is used, similarly to the case of Claim 3, a non-turbid spice flavor plum wine using high-quality yam with commercial value can be manufactured.

The present invention is described in detail below.
The yam spirits according to the invention are obtained as follows. First, dried persimmons (raw fruit may be used) are immersed in an aqueous solution containing alcohol (25%) for 120 hours. The yam used for the dipping may be in the state as it is, but the active ingredient can be extracted more by grinding the yam.

Thereafter, the mixture is diluted with water so that the alcohol content becomes 10% to 15%, and the diluted yam-alcohol-containing aqueous solution is placed in a vacuum distillation apparatus, and the temperature is 40 ° C. to 50 ° C., 0.085 MPa to 0.005 MPa. Distilled under reduced pressure at 090 MPa to obtain yam spirits having an alcohol content of 20% to 25%.

The obtained yam spirits were added about 10% with respect to the total volume of plum wine according to the conventional manufacturing method to make a non-turbid spice flavor plum wine.

Although the specific Example of this invention is described below, this invention is not limited to this Example.

Example 1
5 kg of persimmon skin and fruit were immersed in 100 L of an alcohol-containing aqueous solution (25%) for 120 hours. The yam skin and fruit used at this time were pulverized and powdered immediately before soaking.

  After the immersion treatment, it was separated into a solid phase consisting of persimmon skin and fruit and a liquid phase consisting of 98 L of a yam extracted alcohol-containing aqueous solution (23%).

  An aqueous solution (23%) containing a yam extract alcohol was diluted with 52 L of water to make the alcohol content 15%. Then, the yam extracted alcohol-containing aqueous solution (15%) is placed in a vacuum distillation apparatus and distilled under reduced pressure at 40 ° C. to 50 ° C. and 0.085 MPa to 0.090 MPa. Obtained.

  650 L of yam-flavored plum wine with 15.5% alcohol was prepared by adding 88 L of yam spirit with 25% alcohol to 562 L of plum wine with 14% alcohol.

(Comparative Example 1)
Japanese persimmon skin and 5 kg of fruit were immersed in 450 L of plum wine with an alcohol content of 25% for 120 hours.

  After the immersion treatment, it was separated into a liquid phase consisting of 445 L of a solid phase consisting of persimmon skin and fruit and a yam extracted plum wine (alcohol content 24%). Furthermore, in order to improve clarity, the filtration process was performed and the insoluble component was removed, and 420 L of filtered Yamagata plum wine (alcohol frequency 24%) was obtained.

  420L of yam extract plum wine (alcohol frequency 24%) was diluted with 230L of water to make 650L of yam extract plum wine (alcohol content 15.5%).

  Table 1 shows the results obtained by measuring the clarification of the non-turbidity Yamabe-flavored plum wine of Example 1 (alcohol frequency: 15.5%) with a turbidimeter (HACH 2100P TURBIDIMETER) over time.

Table 2 shows the results of measuring the clarification of the yam extract umeshu (alcohol frequency 15.5%) of Comparative Example 1 with a turbidimeter (HACH 2100P TURBIDIMETER) over time.

From Tables 1 and 2, the alcoholic flavor plum wine of Example 1 having an alcohol content of 15.5% has low turbidity immediately after production, and even when stored for 360 days, its clarity is maintained. Product value is high. On the other hand, in the yam extracted plum wine of Comparative Example 1 (alcohol frequency: 15.5%), insoluble components are generated immediately after production and the turbidity is high. After filtration with activated carbon, the turbidity is low. However, it was higher than the value immediately after the production of Example 1, and after that, the tendency to further increase the turbidity with time was remarkably observed.

Table 3 and FIG. 1 show the results of gas chromatographic analysis (Shimadzu Corporation) for the aroma components of the non-turbidity Yamabuchi flavor plum wine of Example 1 (alcohol frequency: 15.5%).

Table 4 and FIG. 2 show the results of gas chromatographic analysis (Shimadzu Corporation) for the aroma components of the yam-extracted plum wine of Comparative Example 1 (alcohol frequency: 15.5%).

As can be seen from FIG. 1 and Table 3, the yam-flavored plum wine of Example 1 contains fragrance components citronellal and neryl acetate, which are said to have a relaxing effect. Furthermore, it is said that neryl acetate has a moisturizing effect.

On the other hand, it was found that the yam extract umeshu (alcohol frequency 15.5%) of Comparative Example 1 contained a small amount of aroma components citronellal and neryl acetate immediately after extraction. A further significant reduction in aroma components was observed. Citronellal was not detected, and neryl acetate was reduced to about 1/20 of that of Example 1.

The Yamagata plum wine of Example 1 and Comparative Example 1 was evaluated by 15 panelists with sufficient sensory training. About evaluation items, taste, fragrance, clarity, synthesis, and each item were evaluated on a 5-point scale (1: very good, 2: good, 3: normal, 4: bad, 5: very bad) Are shown in Table 5.

From Table 5, the results of Example 1 were better than those of Comparative Example 1 in the taste, fragrance, clarity, and overall items for the evaluation of the panel. The refreshing flavor and tingling spiciness not found in conventional plum wine match the needs of the market, and the high clarity in the long term was highly appreciated.

It is a graph showing the analysis result of the fragrance | flavor component which used the gas chromatograph for the fragrance | flavor component of the yam flavor plum wine of Example 1 (alcohol frequency 15.5%). It is a graph showing the analysis result of the fragrance | flavor component which used the gas chromatography for the fragrance | flavor component of the yam extraction umeshu of the comparative example 1 (alcohol frequency 15.5%).

Claims (4)

A non-turbid spice flavored plum wine characterized by adding spices and spirits soaked in an alcohol-containing aqueous solution and then distilling. 2. The non-turbid spice flavor plum wine according to claim 1, wherein the spice is yam. A method for producing a non-turbid spice flavored plum wine, wherein a spice is immersed in an alcohol-containing aqueous solution and then distilled, and the resulting spice spirit is added to plum wine. The method for producing a non-turbid spice flavor plum wine according to claim 3, wherein the spice is yam.

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