JP2009072088A - Method for producing liqueur using dried persimmons - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a high-quality persimmon liqueur that does not have residual amount of sulfurous acid, by using "Anpo" persimmons which is a type of dried persimmon for increasing the consumption of dried persimmons. <P>SOLUTION: The method for producing a liqueur includes using "Anpo" persimmons, having no residual quantity of sulfurous acid as a raw material by carrying out a far-infrared radiation drying treatment without sulfur fumigation. A brewing alcohol or spirit is used, "Anpo" persimmons processed as stated earlier are immersed in the brewing alcohol or spirit, in a ratio of 1 kg of persimmon to 1.8 liters of alcohol liquid for 120-150 days; and persimmon essence is eluted and the "Anpo" persimmons are preserved at a normal temperature in a dark place, while flavor extraction is promoted. Then, the extracted solution obtained by this process is mixed, filtered by a centrifugal separator or a filter cloth, and a filtrate (supernatant) is separated from the residue which yields a liqueur having the flavor of "Anpo" persimmons. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a method for producing high-quality persimmon liqueur in a short period of time, using "Anpo persimmon" which is a kind of dried persimmon as a raw material.

Conventionally, liqueurs (fruit wines) obtained by immersing various fruits and sugars such as icing sugar and honey in alcohol-containing liquids such as white liquor are known. Plum, strawberry, karin, lemon and the like are preferably used as the fruit.
However, there is no known example of using “mochi” as a raw material for liqueur (fruit wine).

As is well known, the fruit of “Maki” is excellent in nutritional value among fruits, and it is rich in vitamins such as carotene and vitamin C, minerals such as potassium, and tannin (polyphenol). In addition to raw food, it is served as dried rice cake, and it is further processed and used for confectionery materials such as sheep candies. However, as described above, there is no example of using “mochi” as a raw material for liqueur (fruit wine). The reason is presumed as follows.

1. Ginger pulp is hard to be familiar with alcohol.
2. Dried persimmons are mostly made from astringent persimmons (famous for bee and persimmons). In other words, dried persimmons are dried to double the astringency of the persimmons, but usually are peeled from ginger and subjected to sulfur fumigation for 15 to 30 minutes as a pretreatment for the purpose of bleaching, sterilization, and insecticide. . Thereafter, it is sun-dried or gradually heated at about 40 ° C. and a humidity of 60 to 70%, and the temperature is lowered in the middle to make the water uniform, drying is continued again, and drying is completed in about one week. In recent years, instead of thermal drying, after sulfur fumigation, the far-infrared irradiation is carried out for about 4 days to shorten the processing days. In any case, it is necessary to suppress the residual amount to 0.03 g or less as sulfurous acid per 1 kg of the product dried straw.
However, in order to fumigate sulfur, for example, 56 g of sulfur must be burned in a 3 m legislation, and peeled ginger must be left for a predetermined period of time, but the environment is affected by the odor and acid air that accompanies the leakage of sulfur fumes. Often contaminated.
In addition, the dried persimmons after the sulfur fumigation process have sulfurous acid remaining in the pulp, and bitterness and astringency remain in the mouth when eaten. In addition, there may be a smell of sulfur coming to the nose.
3. The high-grade sulfur-dried rice cake is expensive, with a wholesale price of 1,500 to 2,000 yen per kilogram.
4). Inexpensive, low-priced or litter-dried dried persimmons cannot produce liqueurs with good aroma and taste.

As one of the methods for producing dried koji without sulfur fumigation, tannin is solidified by irradiating far infrared rays as pretreatment of astringency, ripened, peeled and continuously made, and then immersed in an aqueous salted vinegar solution. The present inventors have proposed a method of making dried cocoons by drying them, and a method of immersing them in hot water after peeling and then performing natural drying and far-infrared drying to make dried cocoons (Patent Document 1). And 2).
Japanese Patent No. 3162670 Patent No. 3190018

By the way, depending on the degree of drying, the dried koji generally has a water content of 25 to 30%, which is called “dew koji (koro) koji”. The sugar is saturated by drying and the crystallized sugar is koji. There are many things that blow out as white powder on the surface. On the other hand, those having a water content of 35 to 50% are called “anpo rice cakes”, and since the water content is high, the pulp is trolley.

In view of the above, the present invention proposes a method for producing high quality liqueur with no residual sulfite, using “Anpo potato”, which is a kind of dried cocoon, in order to increase consumption of dried cocoon. With the goal.

In order to achieve the above object, as a result of intensive research, the present inventor has developed a method for producing high-quality koji liqueur using “Anpo kaki”, a kind of dried koji, as a secondary material as described below. Because this “Anpo-Mori” has a high water content, the flesh is easier to acclimatize to alcohol compared to the “Dew (Koraku) Koji”, and the production period is also 1 / N It can be shortened to 3 to 1/5.

That is, the present invention is a method for producing liqueur using dried straw as a raw material, characterized by comprising the following (a) to (c).
(A) Ginger raw material is irradiated with far infrared rays for 24 hours to solidify tannin, ripen, peel, and continuously, then dipped in a salted vinegar aqueous solution for 5 seconds to 2 minutes to dry Or
After the ginger is peeled and dipped in hot water, natural drying and far-infrared drying are performed, aging, and without sulfur fumigation, there is no residual sulfurous acid residue to obtain an anchovy with a sugar content of 35 to 45 degrees .
(B) Using 95 degree brewed alcohol or spirits as a liqueur base, adding water to adjust the alcohol content to 20 to 25 degrees, and adding the processed red bean paste to the alcohol It is stored in a dark place at room temperature in a dark place while leaching the koji extract by immersing it in 120-150 days at a rate of 1 kg of anpo koji per 1.8 liters of liquid.
(C) Thereafter, the extract obtained through the step (b) is mixed, and then filtered through a centrifuge or a filter cloth to separate the residue from the filtrate (supernatant). The filtrate is red or reddish purple to give a liqueur that has a hint of red bean paste.

INDUSTRIAL APPLICABILITY The present invention makes it possible to produce liqueurs containing abundant useful components such as vitamin C and minerals contained in dried persimmons. In addition, it can stimulate new demand for dried persimmons and contribute to increased consumption.

In addition, the product according to the present invention can provide a liqueur free from sugar and honey and other sugars and sour additives, and free from residual sulfite.

Examples of the present invention will be specifically described below.
(Example)
The present invention is made from anpo rice cake without sulfur fumigation.
First, the processing method of the raw material dried straw used for use of this invention is described.
Pre-treatment with astringents for 24 hours of far-infrared irradiation to solidify tannins, ripen, peel, and continuously create, then immerse in an aqueous salted vinegar solution at room temperature (5-15 ° C) for 5 seconds to 2 minutes Next, by drying, saccharifying, aging and sterilizing by irradiation with far infrared rays, dried potato (anpo rice cake) having a water content of 35 to 50% is produced without sulfur fumigation. After stripping, it may be soaked in hot water, followed by natural drying and far-infrared drying.
In addition, the immersion in the salt-containing vinegar aqueous solution is an oxidation prepared by diluting 3 times the pH 2.5, 10% concentration salt-containing vinegar aqueous solution in which 13-16% vinegar is mixed with 2-4% saline. Immerse the ripe rice cake in the prevention solution. If the concentration is 2% or less, the oxidation cannot be prevented and the astringent scatters and becomes black. If the concentration is 4% or more, the taste is poor.
As described above, an anchovy cake having no sulfite residue and a sugar content of 35 to 45 degrees is produced.

As mentioned above, dandelion has excellent nutritional value among fruits and is rich in vitamins such as carotene and vitamin C, minerals such as potassium, and tannin (polyphenol). The following is a comparison of ingredients with raw plums and plum wine that may be helpful.

(Table 1)

A predetermined amount of the anpo rice cake obtained as described above is put together with an alcohol-containing liquid in a sufficiently washed immersion container (tank or barrel). Specifically, 95 degree brewed alcohol or spirits are used, and water is added to adjust the alcohol content to 20 to 25 degrees. Immerse in 8 liters of 1kg of Anpo.
Thereafter, the soaking container is sealed and soaked at room temperature in a dark place for 120 to 150 days, so that the koji extract is eluted and ripened while promoting the extraction of the flavor.
Next, the soaked product is separated into a leachate and a residue by physical means such as filtration and centrifugation.

  The exudate obtained as described above is adjusted in color or flavor, and appropriately blended by tasting so that the extract content is 2 ° or more to obtain the liqueur product of the present invention. The liquor thus obtained had a beautiful red color and looked beautiful.

After that, packaging such as bottling is performed before shipment.
Next, Table 2 shows the results of sensory tests conducted by 10 judges on liqueur products using sulfur-fumigated red bean paste and the liqueur products of the present invention.

(Table 2)

As shown in Table 2, even though the specific gravity (sake degree), which is a standard for looking at the sweetness and dryness of sake, has a high negative value (sweetness degree), the taste is good and it does not feel so sweet. . It was understood that the sugar content of anpo rice cake was dissolved in alcohol and increased in mellowness. Also, headaches, rashes, and hangovers were not felt by all the judges, and the sickness was excellent.

Claims (1)

In the manufacturing method of liqueur made from dried persimmons,
(A) Ginger raw material is irradiated with far infrared rays for 24 hours to solidify tannin, ripen, peel, and continuously, then dipped in a salted vinegar aqueous solution for 5 seconds to 2 minutes to dry Or, after rinsing the ginger in hot water, it is dried by natural drying and far-infrared drying, matured, without sulfur fumigation, and with no residual sulfurous acid residue of 35 to 45 degrees sugar A process of obtaining cocoons,
(B) Using brewed alcohol or spirits as a liqueur base and adding water to adjust the alcohol content to 20 to 25 ° C., the anpo-mochi processed as described above was added to the alcohol solution 1.8. A step of leaching the cocoon extract by immersing it for 120 to 150 days at a rate of 1 kg of anpo potatoes per liter, encouraging the extraction of the flavor, and storing it in a sealed place at room temperature in the dark,
(C) Then, after mixing the extract obtained through the step (b), the mixture is filtered with a separator or a filter cloth, and separated into a residue and filtrate (supernatant), and the flavor of anpo rice cake A method for producing liqueurs using dried straw, characterized by obtaining liqueurs having