JP2009077641A - Turbid alcoholic beverage - Google Patents
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Abstract
Description
本発明は、果肉由来のにごり（微細粒子）を含有するにも拘らず、にごりの分散安定性が高く、また果実由来の呈味、香りが優れており、しかもそれらを濃厚に有し、さらに果実由来のコク味も優れた混濁酒類に関する。 Although the present invention contains fruit-derived garlic (fine particles), the dispersion stability of the garlic is high, and the fruit-derived taste and fragrance are excellent, and they have a richness, It relates to cloudy liquors with excellent fruit-derived richness.
従来、果実酒に透明な果汁を加え、これに着濁剤を添加して、混濁果実酒を得る方法が知られている。しかし、この混濁果実酒は、果実由来の呈味、香りが乏しい欠点を有する。また、果実由来でない着濁剤の添加により雑味を有する欠点を有する。 Conventionally, a method is known in which a transparent fruit juice is added to a fruit liquor, and a turbidity agent is added thereto to obtain a turbid fruit liquor. However, this cloudy fruit liquor has the disadvantage that the taste and aroma derived from fruits are poor. Moreover, it has the fault which has a miscellaneous taste by addition of the turbidity agent which is not fruit origin.
また、酒類に混濁果汁を混和し、８５〜９５℃で３０〜９０秒加熱火入れして混濁酒類を得る方法が知られている（例えば、特許文献１参照）。しかし、この方法は、果実特有のコク味については改良の余地がある。
本発明は、果肉由来のにごりを含有するにも拘らず、にごりの分散安定性が高く、また果実由来の呈味、香りが優れており、しかもそれらを濃厚に有し、さらに果実由来のコク味も優れた混濁酒類を得ることを課題とする。 Although the present invention contains fruit-derived garlic, it has a high dispersion stability of garlic, has excellent fruit-derived taste and aroma, and has a high concentration of these. The task is to obtain cloudy liquors with excellent taste.
本発明者らは、上記課題を解決するため鋭意検討を重ねた結果、梅酒、果実酒、清酒、焼酎、ウイスキー、ブランデー、リキュール、スピリッツ、ビール又はミリン等の酒類に、果肉ピューレを添加し、圧力５０〜３５０ｋｇ／ｃｍ２でホモゲナイズするときは、上記課題を解決できることを知り、これらの知見に基づいて本発明を完成した。 As a result of intensive studies to solve the above problems, the present inventors have added pulp puree to liquors such as plum wine, fruit sake, sake, shochu, whiskey, brandy, liqueur, spirits, beer or mirin, When homogenizing at a pressure of 50 to 350 kg / cm 2 , it was found that the above problems could be solved, and the present invention was completed based on these findings.
すなわち本発明は、以下に示す混濁酒類及びその製造法である。
（１）水中に分散した果肉の微細粒子の粒度分布において、５０μｍ以下の粒子の割合が９０％以上である果肉の微細粒子を含有することを特徴とする混濁酒類。
（２）酒類が、梅酒、果実酒、清酒、焼酎、ウイスキー、ブランデー、リキュール、スピリッツ、ビール又はミリンである上記（１）に記載の混濁酒類。
（３）酒類に、果肉ピューレを添加し、圧力５０〜３５０ｋｇ／ｃｍ２でホモゲナイズすることを特徴とする混濁酒類の製造法。
（４）酒類に、果肉ピューレを添加し、酒類の品温を４０〜５５℃にて、圧力５０〜３５０ｋｇ／ｃｍ２でホモゲナイズすることを特徴とする混濁酒類の製造法。
That is, the present invention is the following turbid liquor and a method for producing the same.
(1) A turbid liquor characterized in that it contains fine particles of pulp whose proportion of particles of 50 μm or less is 90% or more in the particle size distribution of fine particles of pulp dispersed in water.
(2) The cloudy liquor according to (1) above, wherein the liquor is plum wine, fruit liquor, sake, shochu, whiskey, brandy, liqueur, spirits, beer or mirin.
(3) A method for producing turbid alcoholic beverages, wherein pulp puree is added to alcoholic beverages and homogenized at a pressure of 50 to 350 kg / cm 2 .
(4) A method for producing turbid liquor, characterized in that pulp puree is added to liquor, and the product temperature of the liquor is homogenized at a pressure of 50 to 350 kg / cm 2 at 40 to 55 ° C.
本発明によれば、果肉由来のにごりを含有するにも拘らず、該にごりの分散安定性が高く、また果実由来の呈味、香りが優れており、しかもそれらを濃厚に有し、さらに果実由来のコク味も優れた混濁酒類を得ることができる。 According to the present invention, despite the fact that it contains a garlic derived from pulp, the dispersion stability of the garlic is high, and the taste and aroma derived from the fruit are excellent. It is possible to obtain a cloudy liquor that has an excellent richness of origin.
酒類としては、梅酒、果実酒、清酒、焼酎、ウイスキー、ブランデー、リキュール、スピリッツ、ビール又はミリン等が挙げられる。 Examples of liquors include plum wine, fruit liquor, sake, shochu, whiskey, brandy, liqueur, spirits, beer or mirin.
果肉ピューレとしては、梅、ぶどう、桃、プラム、りんご、パイナップル、バナナ、あんず、すもも、柑橘類、クランベリー、いちご等の果実から通常のピューレの製造法に従って調製し、得られる果肉ピューレが挙げられる。
なお、この果肉ピューレは、市販品を用いてもよい。
Examples of the pulp puree include pulp purees obtained by preparing from a fruit such as plum, grape, peach, plum, apple, pineapple, banana, apricot, plum, citrus fruit, cranberry, strawberry and the like according to a conventional puree production method.
In addition, this pulp puree may use a commercial item.
酒類に対する果肉ピューレの添加は、固形分換算（旧ＪＡＳ法：不溶性固形物測定法・約１５００Ｇ・１０分間遠心分離沈殿部に準ずる）で２〜５０％（ｗ／ｗ）が好ましく、８〜４０％（ｗ／ｗ）がより好ましく、１０〜３０％（ｗ／ｗ）が最も好ましい。 The addition of pulp puree to liquor is preferably 2 to 50% (w / w) in terms of solid content (formerly JAS method: insoluble solids measurement method, approximately 1500 G, according to centrifugal sedimentation part for 10 minutes), 8 to 40 % (W / w) is more preferable, and 10 to 30% (w / w) is most preferable.
本発明を実施するには、先ず酒類に果肉ピューレを添加、攪拌（懸濁）する。
そして、懸濁液中に果皮を含有する場合には粗濾過して懸濁液から果皮を実質的に完全に除去する。
酒類に果肉ピューレを懸濁したのち、果皮を実質的に完全除去することなく、ホモゲナイズするときは、該果皮の一部が速やかに沈降し、沈殿を形成する欠点を有する。呈味においても雑味の原因となり官能品質のマイナス要因となる。
In order to carry out the present invention, first, a pulp puree is added to an alcoholic beverage and stirred (suspended).
If the skin contains fruit skin, the skin is roughly filtered to remove the skin substantially completely from the suspension.
When the pulp puree is suspended in the liquor and then homogenized without substantially completely removing the skin, there is a disadvantage that a part of the skin is quickly settled to form a precipitate. Taste also causes miscellaneous taste and negative sensory quality.
粗濾過の方法としては、果皮を実質的に完全除去することができる手段であれば任意の手段を採用することができる。例えば、２０〜６０メッシュ（篩の目開き０．８３３〜０．２４６ｍｍ）の篩、又は同サイズの目開きのパルパーフィニッシャーを通過処理する方法等が挙げられる。 As a method for rough filtration, any means can be adopted as long as it can remove the skin substantially completely. For example, a method of passing through a sieve of 20 to 60 mesh (a sieve opening of 0.833 to 0.246 mm) or a pulper finisher having the same size of an opening, etc. may be mentioned.
本発明のホモゲナイズは、酒類中で分散させたときの平均粒径が１０μｍ以下となるような条件が採用される。このような条件としては、５０〜３５０ｋｇ／ｃｍ２の圧力が好ましく、１５０〜３００ｋｇ／ｃｍ２がより好ましく、１５０〜２００ｋｇ／ｃｍ２が最も好ましい。
ホモゲナイズが５０ｋｇ／ｃｍ２未満であるときは、果肉の微細粒子化が不完全になり、室温１週間経過する前に沈殿分離を生じるので好ましくない。反対に３５０ｋｇ／ｃｍ２を越えると果実特有のコク味が希薄となるので好ましくない。
The homogenization of the present invention employs conditions such that the average particle size when dispersed in an alcoholic beverage is 10 μm or less. As such conditions, a pressure of 50 to 350 kg / cm 2 is preferable, 150 to 300 kg / cm 2 is more preferable, and 150 to 200 kg / cm 2 is most preferable.
When the homogenization is less than 50 kg / cm 2, it is not preferable because the fine formation of the pulp becomes incomplete and precipitation separation occurs before 1 week at room temperature. On the contrary, if it exceeds 350 kg / cm 2 , the richness peculiar to the fruit becomes diluted, which is not preferable.
ホモゲナイズの際に、酒類の品温は常温でもよいが、４０〜５５℃に加温することが好ましい。
このように加温すると、果肉の微細粒子化効率と分散安定性が高くなるので好ましい。
At the time of homogenization, the product temperature of the liquor may be room temperature, but is preferably heated to 40 to 55 ° C.
Heating in this way is preferred because the fine particle efficiency and dispersion stability of the pulp are increased.
このようにして本発明によれば、果肉の微細粒子を含有するにも拘らず、該粒子の分散安定性が高く、該果実由来の良好な香味を有し、しかもコク味も濃厚に有する混濁酒類が容易に得られる。 Thus, according to the present invention, despite containing fine particles of pulp, the dispersion stability of the particles is high, it has a good flavor derived from the fruits, and also has a rich taste. Liquors are easily obtained.
（混濁梅リキュールの製造例）
市販の梅酒（「万上梅酒」キッコーマン社製）１リットルに対し市販の梅ピューレ（サンフーズ社製）を２０％（ｖ／ｖ）（固形物含量約１０％）となるよう添加し、湯浴にて品温を４０℃に加温した後、ホモゲナイザー（三和機械社製Ｈ２０型）を用いて１５０ｋｇ／ｃｍ２の圧力条件でホモゲナイズ処理し、にごり成分の安定性が高く、梅果実由来の呈味、香りが優れており、コク味の有る、本発明の混濁梅リキュールを得た。
(Production example of cloudy plum liqueur)
Commercially available plum puree (manufactured by Sun Foods) is added to 1 liter of commercially available plum wine (“Manjou plum wine” manufactured by Kikkoman Co., Ltd.) to a concentration of 20% (v / v) (solids content approximately 10%) After heating the product temperature to 40 ° C., homogenization is performed using a homogenizer (H20 type, manufactured by Sanwa Machinery Co., Ltd.) under a pressure condition of 150 kg / cm 2 , and the stability of the dust component is high. The cloudy plum liqueur of the present invention having excellent taste and aroma and having a rich taste was obtained.
（比較例１）
比較のため、上記実施例１において、「ホモゲナイザーを用いて１５０ｋｇ／ｃｍ２の圧力条件で処理する」代わりに、「ミキサーで３分間攪拌する」以外は全く同様にして、比較例の混濁梅リキュールを得た。
(Comparative Example 1)
For comparison, in Example 1 above, instead of “using a homogenizer at a pressure of 150 kg / cm 2 ”, the same procedure except for “stirring for 3 minutes with a mixer” was carried out in exactly the same way, and the cloudy plum liqueur of the comparative example was used. Got.
上記実施例１と比較例１で得られた混濁梅リキュールの、梅酒の香りと風味について熟練したパネル１８名による官能試験を実施した。
結果を表１に示す。
A sensory test was conducted by 18 panelists skilled in the aroma and flavor of plum wine of the cloudy plum liqueur obtained in Example 1 and Comparative Example 1.
The results are shown in Table 1.
表１の結果から、本発明の混濁梅リキュールは、比較例１のホモゲナイズ処理工程を行わないそれに比べて、新鮮で、優れた梅酒の香りをより強く有し、また好ましいコク味をより強く有することが判る。 From the results in Table 1, the turbid plum liqueur of the present invention is fresher, has a stronger umeshu fragrance, and has a more favorable kokumi taste, compared to the homogenization treatment step of Comparative Example 1. I understand that.
また、実施例１と比較例１で得られた混濁梅リキュールの梅果肉由来の微細粒子の粒度分布を、粒度分布計（島津製作所社製：レーザ回折式粒度分布測定装置ＳＡＬＤ−２００Ｖ ＥＲ）にて測定した。
その結果を図１に示す。
図１において、実線イは本発明（実施例１：ホモゲナイズ処理区）の粒度分布を、破線ロは比較例（比較例１：ミキサー処理区）の粒度分布をそれぞれ示す。
Moreover, the particle size distribution of the fine particle derived from the ume pulp of the turbid plum liqueur obtained in Example 1 and Comparative Example 1 was measured on a particle size distribution meter (manufactured by Shimadzu Corporation: Laser diffraction particle size distribution measuring device SALD-200VER). Measured.
The result is shown in FIG.
In FIG. 1, the solid line A indicates the particle size distribution of the present invention (Example 1: homogenization treatment section), and the broken line B indicates the particle size distribution of the comparative example (Comparative Example 1: mixer treatment section).
図１の結果から、本発明によれば水中に分散した果肉の微細粒子の粒度分布において、５０μｍ以下の粒子の割合が９０％以上である梅果肉の微細粒子を含有する混濁梅リキュールを得ることが判る。なお、本発明でいう前記、「水中」とは、水中または酒類中を意味する。 From the result of FIG. 1, according to the present invention, in the particle size distribution of fine particles of pulp dispersed in water, a turbid plum liqueur containing fine particles of plum flesh whose proportion of particles of 50 μm or less is 90% or more is obtained. I understand. In the present invention, the term “underwater” means in water or in alcoholic beverages.
（混濁酒の製造例）
１５％醸造アルコール含有水１０リットルに対し、果糖ぶどう糖液糖２００ｇ／リットルの比率で添加したものを、２リットルずつ４区分に分け、桃、あんず、すもも、ぶどうのピューレをそれぞれ２０％（ｖ／ｖ）（固形物濃度約８〜１０％）添加した。
各調製サンプルのうち１リットルは湯煎にて品温４０℃まで温めた後、１５０ｋｇ／ｃｍ２の圧力条件にてホモゲナイズ処理を行ないサンプル−桃Ｈ、サンプル−あんずＨ、サンプル−すももＨ、ぶどう−Ｈとし、また一方他の１リットルは湯煎にて品温４０℃まで温めた後、ホモゲナイズすることなく、ホモゲナイズ無処理区とした。すなわち、サンプル−桃ＮＨ、サンプル-あんず−ＮＨ、サンプル-すもも−ＮＨ、ぶどう−ＮＨとした。
得られた８種類のサンプルについて、にごり安定性及び呈味を測定した。
結果を表２に示す。
なお、表２の、にごり安定性試験は以下の評価基準により求めた。
Ａ；室温２週間以上沈殿分離無し。
Ｂ；室温１〜２週間沈殿分離無し。
Ｃ；約１週間沈殿分離無し。
Ｄ；１日以内に沈殿分離。
(Manufacturing example of cloudy liquor)
Fructose-glucose liquid sugar added at a ratio of 200 g / liter of fructose and glucose to 10 liters of water containing 15% brewed alcohol is divided into 4 liters each in 2 liters. 20% (v / v) (solids concentration about 8-10%) was added.
1 liter of each prepared sample was heated to 40 ° C. in a hot water bath and then homogenized under a pressure condition of 150 kg / cm 2. Sample-peach H, sample-anzu H, sample-plum H, grape- On the other hand, the other 1 liter was heated to a product temperature of 40 ° C. in a hot water bath, and then homogenized without any homogenization treatment. That is, Sample-Peach NH, Sample-Anzu-NH, Sample-Plum-NH, Grape-NH.
With respect to the obtained eight types of samples, the stability and taste were measured.
The results are shown in Table 2.
In addition, the dust stability test in Table 2 was obtained according to the following evaluation criteria.
A: No precipitation separation at room temperature for 2 weeks or more.
B: No precipitation separation at room temperature for 1-2 weeks.
C: No precipitation separation for about 1 week.
D: Separation of precipitate within one day.
（混濁梅酒の製造例）
市販の梅酒（「万上梅酒」キッコーマン社製、「万上梅酒白加賀」同社製）各１リットルに対し市販の梅ピューレ（サンフーズ社製）を２０％（ｖ／ｖ）（固形物濃度約１０％）となるよう添加し、湯浴にて品温を４０℃に加温した後、ホモゲナイザー（三和機械社製ホモゲナイザーＨ２０型）を用いて１５０ｋｇ／ｃｍ２の圧力条件で処理し、果肉の微細粒子の混濁安定性が高く、梅果実由来の呈味、香りが優れており、コク味の有る混濁梅酒（サンプルＡ及びサンプルＢ）を得た。
(Manufacturing example of cloudy plum wine)
20% (v / v) of commercially available plum puree (manufactured by Sun Foods) for each liter of commercially available plum wine (manufactured by “Manjo Umeshu” Kikkoman Co., Ltd., “Manjo Umeshu Shirakaga” company) 10%), and the temperature of the product is increased to 40 ° C. in a hot water bath, and then treated with a homogenizer (homogenizer H20 type, manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 150 kg / cm 2 , and the pulp The turbid plum wine (sample A and sample B) with high turbidity stability of the fine particles, excellent taste and aroma derived from plum fruit, and rich body.
（比較例２）
（比較例の混濁梅酒の製造例）
市販の梅酒（「万上梅酒」キッコーマン社製、「万上梅酒白加賀」同社製）各１リットルに対し市販の梅ピューレ（サンフーズ社製）を２０％（ｖ／ｖ）（固形物濃度約１０％）となるよう添加し、多段式マグネチックスターラー（アズワン社製ＨＳＤ-６）にて回転数６００ｒｐｍにて１０分間攪拌（フッ素樹脂製回転子３０ｍｍ使用）して混濁梅酒（サンプルＣ及びサンプルＤ）を得た。
(Comparative Example 2)
(Production example of cloudy plum wine of comparative example)
20% (v / v) of commercially available plum puree (manufactured by Sun Foods) for each liter of commercially available plum wine (manufactured by “Manjo Umeshu” Kikkoman Co., Ltd., “Manjo Umeshu Shirakaga” company) 10%) and stirred with a multistage magnetic stirrer (As One HSD-6) at a rotation speed of 600 rpm for 10 minutes (using a fluororesin rotor 30 mm). D) was obtained.
実施例３及び比較例２で得られた４種の混濁梅酒について、梅果肉の微細粒子の分散安定性及び梅果実特有のコク味の有無について調べた。
その結果を表３に示す。
表３の、香りの強さの評価基準を以下に示す。
＋＋＋＋：非常に強い、＋＋＋：強い、＋＋：やや強い
Regarding the four types of cloudy plum wine obtained in Example 3 and Comparative Example 2, the dispersion stability of the fine particles of plum fruit and the presence or absence of a rich taste peculiar to plum fruits were examined.
The results are shown in Table 3.
The evaluation criteria of fragrance strength in Table 3 are shown below.
++++: Very strong, ++++: Strong, ++: Slightly strong
表３の結果から、梅酒に梅ピューレを添加し、均一に攪拌することにより混濁梅酒を得ることはできるが、こうして得られる製品は、室温２４時間以内に果肉の微細粒子（にごり成分）が沈降して沈殿物となり、外観上見栄えが悪くなることが判る。
これに対し、本発明の製品は、室温２週間以上保持しても、にごり成分が沈降することなく混濁状態を維持し、沈殿物を生じないことが判る。本発明の製品は、梅酒特有の香りが強く、飲んだあと余韻が有り、果肉成分のコク味が柔らかく深みがあることが判る。
From the results in Table 3, it is possible to obtain turbid plum wine by adding plum puree to plum wine and stirring uniformly. However, in the product obtained in this way, fine particles of flesh (bitter ingredients) settle within 24 hours at room temperature. It turns out to become a precipitate, and it turns out that it looks bad in appearance.
On the other hand, it can be seen that the product of the present invention maintains a turbid state without sedimentation even if the product is kept at room temperature for 2 weeks or more, and does not produce a precipitate. It can be seen that the product of the present invention has a strong scent peculiar to plum wine, has a lingering finish after drinking, and has a soft and deep body.
（混濁梅酒の製造例）
市販の梅酒（「万上梅酒」キッコーマン社製）１０リットルに対し市販の梅ピューレ（サンフーズ社製）を２０％（ｖ／ｖ）（固形物濃度約１０％）となるよう添加し、均一に懸濁した。
これを１リットルずつ７区分準備した。
各区分について湯浴にて品温を５℃、１５℃、２５℃、３５℃、４０℃、５５℃、６０℃に加温した後、ホモゲナイザーを用いて１５０ｋｇ／ｃｍ２の圧力条件で処理し各サンプルの品質を比較した。
すなわち、にごり安定性、粒度分布、呈味及び香りについて比較した。
(Manufacturing example of cloudy plum wine)
Commercially available plum puree (manufactured by Sun Foods) is added to 10 liters of commercially available plum wine (“Manjo Umeshu” manufactured by Kikkoman Co., Ltd.) so as to be 20% (v / v) (solids concentration of about 10%). Suspended.
Seven sections of this were prepared for each liter.
For each section, the product temperature is heated to 5 ° C, 15 ° C, 25 ° C, 35 ° C, 40 ° C, 55 ° C, 60 ° C in a hot water bath, and then treated under a pressure condition of 150 kg / cm 2 using a homogenizer. The quality of each sample was compared.
That is, comparison was made regarding nigari stability, particle size distribution, taste and aroma.
表４の、にごり安定性、粒度分布、呈味及び香りの評価基準を以下に示す。
（１）にごり安定性
Ａ：室温２週間以上沈殿分離無し。
Ｂ：室温１〜２週間沈殿分離無し。
Ｃ：室温１週間沈殿分離無し。
Ｄ：室温１週間経過する前に沈殿分離有り。
（２）粒度分布
粒度分布は、粒度分布計（島津製作所製：レーザ回折式粒度分布測定装置ＳＡＬＤ−２００Ｖ ＥＲ）にて測定した。
Ａ：５０μｍ以下の粒子の割合が９０％以上（図１参照）。
Ｂ：５０μｍ以下の粒子の割合が８０％以上９０％未満。
Ｃ：５０μｍ以下の粒子の割合が５０％以上８０％未満。
（３）呈味
◎：非常に滑らかなコク味有り。
○；滑らかなコク味有り。
△：コク味と滑らかさがやや劣る。
×：コク味と滑らかさが劣る。
（４）香り
○：良好
△：やや劣る
The evaluation criteria for dust stability, particle size distribution, taste and aroma in Table 4 are shown below.
(1) Stable stability A: No precipitation separation for more than 2 weeks at room temperature.
B: No precipitation separation at room temperature for 1-2 weeks.
C: No precipitation separation at room temperature for 1 week.
D: Precipitation separation occurred before 1 week at room temperature.
(2) Particle size distribution The particle size distribution was measured with a particle size distribution meter (manufactured by Shimadzu Corporation: laser diffraction particle size distribution measuring device SALD-200V ER).
A: The ratio of particles of 50 μm or less is 90% or more (see FIG. 1).
B: The ratio of particles of 50 μm or less is 80% or more and less than 90%.
C: The ratio of particles of 50 μm or less is 50% or more and less than 80%.
(3) Taste ◎: Very smooth and rich.
○: Smooth and rich.
Δ: Slightly inferior in body and smoothness.
X: The richness and smoothness are inferior.
(4) Scent ○: Good △: Slightly inferior
表４の結果から、ホモゲナイズ処理温度が４０℃未満（３５℃の場合）は、にごり安定性、粒度分布、呈味点が僅かに劣る事が判る。反対に５５℃を超えると（６０℃の場合）、にごり安定性が僅かに劣り、呈味、香りも劣ることが判る。これに対し、４０℃〜５５℃の場合、にごり安定性、粒度分布、呈味、香りが優れたものとなることが判る。 From the results of Table 4, it can be seen that when the homogenization treatment temperature is less than 40 ° C. (in the case of 35 ° C.), the dust stability, the particle size distribution, and the taste point are slightly inferior. On the other hand, when the temperature exceeds 55 ° C. (in the case of 60 ° C.), it is understood that the nigari stability is slightly inferior, and the taste and aroma are also inferior. On the other hand, in the case of 40 ° C. to 55 ° C., it can be seen that the dust stability, the particle size distribution, the taste, and the aroma are excellent.
（混濁梅リキュールの製造例）
市販の梅酒（「万上梅酒」キッコーマン社製）１０リットルに対し市販の梅ピューレ（「梅ピューレ」サンフーズ社製）を２０％（ｖ／ｖ）（固形物濃度約１０％）となるよう添加し、均一に懸濁した。
次いで、この混合液を１リットルずつ７区分準備した。湯浴にて品温を４５℃に加温した後、ホモゲナイザーを用いて圧力５０、１００、１５０、２００、２５０、３００及び３５０ｋｇ／ｃｍ２の圧力条件で処理し、７種類の各サンプルを得た。
次いで、この品質を比較した。その結果を表５に示す。
(Production example of cloudy plum liqueur)
Commercially available plum puree (“Ume Puree” manufactured by Sun Foods) is added to 10 liters of commercially available plum wine (“Manjo Umeshu” manufactured by Kikkoman) so as to be 20% (v / v) (solids concentration of about 10%) And suspended uniformly.
Next, this mixed solution was prepared in 7 sections each 1 liter. After heating the product temperature to 45 ° C. in a hot water bath, it is processed under pressure conditions of 50, 100, 150, 200, 250, 300 and 350 kg / cm 2 using a homogenizer to obtain each of seven types of samples. It was.
This quality was then compared. The results are shown in Table 5.
表５の結果から、ホモゲナイズの圧力条件が５０ｋｇ／ｃｍ２未満であるときは、室温で１週間経過する前に沈殿分離を生じることが判る。また反対に３５０ｋｇ／ｃｍ２を越えると果実特有のコク味がやや劣ることが判る。これに対し、５０〜３５０ｋｇ／ｃｍ２であるときは、果肉由来のにごりを含有するにも拘らず、にごりの分散安定性が良好で、また非常に滑らかなコク味を有する混濁酒類を得ることが判る。そして、特に１５０〜３００ｋｇ／ｃｍ２の場合は、それらの効果が特に優れている混濁酒類を得ることが判る。 From the results in Table 5, it can be seen that when the pressure condition for homogenization is less than 50 kg / cm 2 , precipitation separation occurs before one week elapses at room temperature. On the other hand, if it exceeds 350 kg / cm 2 , it can be seen that the richness peculiar to fruits is slightly inferior. On the other hand, when it is 50 to 350 kg / cm 2, it is possible to obtain a cloudy liquor having a very smooth kokumi with a good dispersion stability of the garlic, despite containing the garlic derived from the pulp. I understand. And especially in the case of 150-300 kg / cm < 2 >, it turns out that those effects obtain the cloudy liquor which is especially excellent.
（混濁桃酒の製造例）
市販の桃ワイン（マンズワイン社製）、桃ワイン（「果実王国桃」キッコーマン社製）各１リットルに対し市販の桃ピューレ（サンフーズ社製）を１５％（ｖ／ｖ）（固形物濃度約８％）となるよう添加し、湯浴にて品温を４０℃に加温した後、ホモゲナイザー（三和機械社製、Ｈ２０型）を用いて１５０ｋｇ／ｃｍ２の圧力条件で処理し、果肉の微細粒子の混濁安定性が高く、また桃果実由来の呈味、香りが優れており、コク味の有る混濁桃酒（サンプルＡ及びサンプルＢ）を得た。
(Manufacturing example of cloudy peach liquor)
15% (v / v) of commercially available peach puree (manufactured by Manns Wine Co., Ltd.) and peach wine (manufactured by Kikkoman Co., Ltd.) and 15% (v / v) of solid peach puree (manufactured by Sun Foods Co., Ltd.) 8%), and the product temperature is raised to 40 ° C. in a hot water bath, and then treated with a homogenizer (Hwa type, manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 150 kg / cm 2 to produce pulp. The turbid peach liquor (sample A and sample B) having a high turbidity stability and excellent taste and aroma derived from peach fruit and having a rich taste was obtained.
（比較例３）
（比較例の混濁桃酒の製造例）
市販の桃ワイン（マンズワイン社製）、桃ワイン（「果実王国桃」キッコーマン社製）各１リットルに対し市販の桃ピューレ（サンフーズ社製）を１５％（ｖ／ｖ）（固形物濃度約８％）となるよう添加し、多段式マグネチックスターラー（アズワン社製、ＨＳＤ-６）にて回転数６００ｒｐｍにて１０分間攪拌（フッ素樹脂製回転子３０ｍｍ使用）して混濁桃酒（サンプルＣ及びサンプルＤ）を得た。
(Comparative Example 3)
(Manufacturing example of cloudy peach liquor of comparative example)
15% (v / v) of commercially available peach puree (manufactured by Manns Wine Co., Ltd.) and peach wine (manufactured by Kikkoman Co., Ltd.) and 15% (v / v) of solid peach puree (manufactured by Sun Foods Co., Ltd.) 8%) and stirred with a multi-stage magnetic stirrer (manufactured by ASONE, HSD-6) for 10 minutes at a rotational speed of 600 rpm (using a fluororesin rotor of 30 mm). And sample D) was obtained.
実施例６及び比較例３で得られた４種の混濁桃酒について、果肉の微細粒子の分散安定性及び果実特有のコク味の有無について調べた。
その結果を表６に示す。
Regarding the four types of cloudy peach liquors obtained in Example 6 and Comparative Example 3, the dispersion stability of fine particles of the pulp and the presence or absence of a rich body characteristic of the fruit were examined.
The results are shown in Table 6.
表６の結果から、比較例のサンプルＣ及びＤは、室温２４時間以内に果肉の微細粒子（にごり成分）が沈降して沈殿物となり、外観上見栄えが悪くなることが判る。
これに対し、本発明のサンプルＡ及びＢは、室温２週間以上保持しても、にごり成分が沈降することなく混濁状態を維持し、沈殿物を生じないことが判る。
本発明の製品は、桃酒特有の香りが強く、飲んだあと余韻が有り、果肉成分のコク味が柔らかく深みがあることが判る。
From the results shown in Table 6, it can be seen that in the samples C and D of the comparative example, fine particles of flesh (steamed components) settle and become a precipitate within 24 hours at room temperature, and the appearance is poor.
On the other hand, it can be seen that Samples A and B of the present invention maintain a turbid state without sedimentation even if the sample is kept at room temperature for 2 weeks or more, and no precipitate is formed.
It can be seen that the product of the present invention has a strong scent peculiar to peach liquor, has a lingering finish after drinking, and has a soft and deep body.
（混濁あんず酒の製造例）
市販のあんず酒（「あんずのお酒」マンズワイン社製）１０リットルに対し市販のあんずピューレ（森食品社製）を２０％（ｖ／ｖ）（固形物濃度約１０％）となるよう添加し、均一に懸濁した。
これを１リットルずつ７区分準備した。
各区分について湯浴にて品温を５℃、１５℃、２５℃、３５℃、４０℃、５５℃、６０℃に加温した後、ホモゲナイザーを用いて１５０ｋｇ／ｃｍ２の圧力条件で処理し各サンプルの品質を比較した。
すなわち、にごり安定性、粒度分布、呈味及び香りについて比較した。
(Manufacturing example of cloudy apricot liquor)
Commercially available apricot liquor ("Anzu no Sake" manufactured by Mann's Wine Co., Ltd.) 10 liters of commercial apricot puree (Mori Foods Co., Ltd.) added to 20% (v / v) (solids concentration about 10%) And suspended uniformly.
Seven sections of this were prepared for each liter.
For each section, the product temperature is heated to 5 ° C, 15 ° C, 25 ° C, 35 ° C, 40 ° C, 55 ° C, 60 ° C in a hot water bath, and then treated under a pressure condition of 150 kg / cm 2 using a homogenizer. The quality of each sample was compared.
That is, comparison was made regarding nigari stability, particle size distribution, taste and aroma.
表７の、にごり安定性、粒度分布、呈味及び香りの評価は、それぞれ実施例４と同様に行った。 In Table 7, the evaluations of the stability, the particle size distribution, the taste and the fragrance were carried out in the same manner as in Example 4.
表６の結果から、３５℃の場合は、にごり安定性、粒度分布、呈味点で僅かに劣る事が判る。反対に６０℃の場合は、にごり安定性で僅かに劣り、呈味、香りの点で明らかに劣る事が判る。これに対し、ホモゲナイズ処理温度が４０℃〜５５℃の場合は、にごり安定性、粒度分布、呈味、香りいずれの点でも優れていることが判る。 From the results of Table 6, it can be seen that at 35 ° C., it is slightly inferior in dust stability, particle size distribution, and taste point. On the other hand, in the case of 60 ° C., it is found that the stability is slightly inferior and clearly inferior in taste and aroma. On the other hand, when the homogenization treatment temperature is 40 ° C. to 55 ° C., it can be seen that it is excellent in any of the stability, particle size distribution, taste, and fragrance.
Claims (4)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011125244A (en) * | 2009-12-16 | 2011-06-30 | G F Gijutsu Kaihatsu:Kk | Method for producing japanese plum puree and japanese plum puree processed food and beverage |
| JP2021040502A (en) * | 2019-09-09 | 2021-03-18 | サッポロビール株式会社 | Fermented beer taste beverage, production method of fermented beer taste beverage, and quality improving method of fermented beer taste beverage |
| CN112920923A (en) * | 2021-03-18 | 2021-06-08 | 宁夏红枸杞产业有限公司 | Milk-flavored medlar liqueur and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011125244A (en) * | 2009-12-16 | 2011-06-30 | G F Gijutsu Kaihatsu:Kk | Method for producing japanese plum puree and japanese plum puree processed food and beverage |
| JP2021040502A (en) * | 2019-09-09 | 2021-03-18 | サッポロビール株式会社 | Fermented beer taste beverage, production method of fermented beer taste beverage, and quality improving method of fermented beer taste beverage |
| JP7489177B2 (en) | 2019-09-09 | 2024-05-23 | サッポロビール株式会社 | Fermented beer-flavored beverage, method for producing fermented beer-flavored beverage, and method for improving the quality of fermented beer-flavored beverage |
| CN112920923A (en) * | 2021-03-18 | 2021-06-08 | 宁夏红枸杞产业有限公司 | Milk-flavored medlar liqueur and preparation method thereof |
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