JP2010246517A - Method for producing blueberry fruit wine - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve the problems that when profitable ingredients in blueberry fruit are extracted after adding a saccharide to a brewing alcohol, a long period of time is required for the extraction, and the color tone of the final wine is deteriorated, and such saccharide addition leads to impairing of the final wine's flavor. <P>SOLUTION: Blueberry fruit is dried under a vacuum-freezing condition; the resultant dried blueberry fruit is processed to a powdery state; and the resultant powder is subjected to extraction with only a brewing alcohol without any saccharide addition, thus solving the problems. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

The present invention relates to a method for producing a blueberry fruit liquor using blueberry fruits and a blueberry fruit liquor.

Blueberry fruit liquor that has been marketed so far is known as a product obtained by mixing blueberry fruits and sugars with brewed alcohol, and a product produced by adding blueberry juice or fragrance to the brewed alcohol.
In addition, as a patent document, a sol-like blueberry obtained by chopping hot air-dried blueberry fruit together with shochu is added to the shochu (see patent document 1). A fruit wine containing ginger and blueberry (patent document) 2).

JP 2003-146980 A JP2008-263915

However, in the above-mentioned commercial products and patent documents, blueberry fruit liquor using a raw material obtained by drying blueberry fruits in a vacuum frozen state is not found at all. Blueberry fruit contains beneficial anthocyanins and citric acid and quinic acid, so it can be extracted in a short time to give a good color tone. It has been demanded.

Blueberry fruit contains anthocyanins, citric acid and quinic acid, which are beneficial ingredients. Conventionally, in order to extract these beneficial components, blueberry fruits and a large amount of sugars are mixed with brewed alcohol and extracted by osmotic pressure. For this reason, it takes a long time of 3 to 6 months to drink.
Anthocyanins have the property of deteriorating when exposed to hot air or long-term ultraviolet rays, and use of hot-air dried raw materials or extraction during periods exposed to long-term ultraviolet rays degrades the reddish purple color characteristic of blueberry fruits. In addition, when a large amount of saccharide is added and extracted, the flavor peculiar to blueberry fruit is impaired, and if it is drunk in a habit, it becomes a factor such as obesity disease.

The blueberry fruit is dried under vacuum freezing to obtain a dried blueberry fruit in which the cell membranes of the pulp and pericarp are destroyed. Next, the dried blueberry fruit is processed into powder. When this blueberry powder is mixed with brewed alcohol, the cell membrane is destroyed and the beneficial components are extracted in a short time. In addition, since extraction is performed by disrupting the cell membrane, it is not necessary to add a large amount of saccharide to generate osmotic pressure.

In the blueberry fruit liquor according to the present invention, beneficial components of the blueberry fruit are extracted in a short time due to cell destruction, so that the color tone deterioration of anthocyanins is small. Furthermore, since it is extracted without adding a large amount of sugar, the flavor peculiar to blueberry fruits is not impaired. In addition, obesity and the like can be avoided even if it is drunk.

Conventional blueberry fruit liquor is produced using fruit juice squeezed from blueberry fruit, and the pulp and fruit skin after squeezing have been discarded. The fruit and skin of the dried powder by vacuum freezing contain beneficial ingredients such as unused vitamins and minerals. By extracting this with brewed alcohol, unused beneficial ingredients are extracted and discarded. The used pulp and peel are effectively used.

Anthocyanins contained in blueberry fruit wine are expected to contribute to the prevention of diseases related to ophthalmology, cardiology, and malignant tumors.

The best mode for carrying out the present invention will be described with reference to FIG.
Blueberry fruits are harvested from June to September, depending on the variety and region. The mature fruit with excellent color tone is harvested by grain by hand, washed and sorted, and frozen in a freezer.

When the frozen blueberry fruit reaches a certain processing quantity, it is processed into a dried blueberry fruit by a vacuum freeze dryer.

Next, the dried blueberry fruit is processed into a powder state by a pulverizer.

By mixing the blueberry fruit processed into a powder state with a brewing alcohol having a concentration of 20% or more, beneficial components are extracted in a short time from 0 to 1 to 24,0 hours. The extracted blueberry fruit powder is removed by a filtration device. Next, the alcohol concentration is adjusted and finally bottled. In the case of a small amount, it may be extracted by packing in a filter bag. Further, before the adjustment of the alcohol concentration, acidulants, sugars, sweeteners, and the like can be appropriately blended.

Blueberry fruit powders with different weights were extracted with 100 cc of brewed alcohol to obtain an extract for each weight ratio. Table 1 shows the results obtained by tasting the obtained extract with test subjects and seeking opinions on the color tone, flavor, and acidity.

以上の結果から重量比で２，５％のブルーベリー果実粉末を醸造アルコールで抽出することにより良好な結果が得られた。

From the above results, good results were obtained by extracting blueberry fruit powder of 2.5% by weight with brewed alcohol.

It is the process figure which showed the manufacturing method of blueberry fruit liquor.

Claims (2)

After drying the blueberry fruit in a vacuum frozen state, it is pulverized, and the fruit powder is mixed with brewed alcohol to extract useful ingredients in a short time and reduce the deterioration of color tone. Production method. The method for producing a blueberry fruit liquor according to claim 1, wherein the flavor is not impaired by extracting beneficial components of the blueberry fruit without adding sugar.

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