JP2011229419A - Plum liquor and method of producing the same - Google Patents
Plum liquor and method of producing the same Download PDFInfo
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
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- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
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Abstract
Description
本発明は、清澄で濃厚感がある梅酒及びその製造方法に関する。 The present invention relates to a plum wine with a clear and rich feeling and a method for producing the plum wine.
従来の梅酒は、焼酎に氷砂糖を加えた液に青梅を浸漬して、数ヶ月程度貯蔵し、前記の液と青梅の浸透圧の差により梅の成分を溶出させ、その後、梅を取り出し、半年から一年程度熟成することにより製造される。 Traditional plum wine is soaked in a solution of shochu and rock sugar and stored for a few months to elute the components of the plum due to the difference in osmotic pressure between the above solution and the plum. It is manufactured by aging for about one year.
さらに、製造期間の短縮化や、香味の向上を目的として、種々の梅酒の製造方法が提案されている（例えば、特許文献１、特許文献２参照）。 Furthermore, various methods for producing plum wine have been proposed for the purpose of shortening the production period and improving flavor (for example, see Patent Document 1 and Patent Document 2).
特許文献１には、酵素を含む液体を梅に含ませ、その梅を糖類及びアルコール含有液に浸漬する梅酒の製造方法が開示されている。当該製造方法によれば、健康に有用な成分を多く含む梅酒が短期間で製造される。また、特許文献２には、梅を凍結して破砕し、破砕物をアルコールに浸漬する梅酒の製造方法が開示されている。当該製造方法によれば、フレッシュな香味を有する梅酒が製造される。 Patent Document 1 discloses a method for producing plum wine in which an enzyme-containing liquid is contained in plum and the plum is immersed in a saccharide and alcohol-containing solution. According to the production method, plum wine containing a lot of ingredients useful for health is produced in a short period of time. Patent Document 2 discloses a method for producing plum wine in which ume is frozen and crushed and the crushed material is immersed in alcohol. According to the production method, plum wine having a fresh flavor is produced.
しかしながら、特許文献１及び特許文献２に係る梅酒は、梅、糖類及びアルコールからなる本来的な梅酒とは異なるものであり、また、充分な濃厚感（コクやとろみ）がある梅酒ではなかった。さらに、昨今では、すりつぶした梅を梅酒に添加して濃厚感を向上させたものがあるが、濁った梅酒となってしまう。 However, the plum wine according to Patent Document 1 and Patent Document 2 is different from the original plum wine made of ume, sugar and alcohol, and is not a plum wine with a sufficient richness (brightness and thickness). Furthermore, in recent years, some umeshu is improved by adding ground plum to plum wine, but it becomes cloudy plum wine.
本発明は、このような事情に鑑み、清澄で濃厚感がある梅酒及びその製造方法を提供することを目的とする。 In view of such circumstances, an object of the present invention is to provide a clear and rich plum wine and a method for producing the plum wine.
上記課題を解決する本発明の第１の態様は、アルコール、糖類及び梅から製造された原料梅酒に、梅から抽出した梅抽出物が添加されたことを特徴とする梅酒にある。 The 1st aspect of this invention which solves the said subject exists in the plum wine characterized by adding the plum extract extracted from the plum to the raw material plum wine manufactured from alcohol, saccharides, and plum.
かかる第１の態様では、ペクチンの含有量が高く、また梅に含まれる各種成分が加わるため、濃厚感が向上し、風味に優れた梅酒が得られる。また、本態様の梅酒は、梅酒に梅抽出物を添加したものであり、食品添加物としてのペクチンなどの特別な添加物を添加していない本来の梅酒である。さらに、下梅をすりつぶして添加した梅酒とは異なり、本発明の梅酒は清澄で濃厚な味を呈するものである。 In such a first aspect, since the content of pectin is high and various components contained in ume are added, a rich feeling is improved and a plum wine with excellent flavor can be obtained. Moreover, the plum wine of this aspect is the original plum wine which added the plum extract to plum wine, and does not add special additives, such as pectin as a food additive. Furthermore, unlike plum wine added with ground plum, the plum wine of the present invention exhibits a clear and rich taste.
本発明の第２の態様は、アルコール、糖類及び梅から原料梅酒を製造する第１の工程と、梅からエキスを抽出して梅抽出物とし、前記原料梅酒に前記梅抽出物を添加する第２の工程とを具備することを特徴とする梅酒の製造方法にある。 The second aspect of the present invention is a first step of producing raw umeshu from alcohol, sugar and ume, extracting ume extract from ume to obtain a ume extract, and adding the ume extract to the raw umeshu The method of manufacturing plum wine characterized by comprising 2 processes.
かかる第２の態様では、ペクチンの含有量が高く、また梅に含まれる各種成分が加わるため、濃厚感が向上し、風味に優れた梅酒を製造することができる。また、食品添加物としてのペクチンなどの特別な添加物を添加せずに、本来の梅酒を製造することができる。さらに、下梅をすりつぶして添加した梅酒とは異なり、清澄で濃厚な味を呈する梅酒を製造することができる。 In this 2nd aspect, since the content of pectin is high and the various components contained in plum are added, a rich feeling improves and the plum wine excellent in flavor can be manufactured. Moreover, the original plum wine can be manufactured, without adding special additives, such as pectin as a food additive. Furthermore, unlike plum wine added by grinding lower plums, plum wine with a clear and rich taste can be produced.
本発明の第３の態様は、第２の態様に記載する梅酒の製造方法において、前記第２の工程では、梅を蒸煮して、当該梅からエキスを抽出して梅抽出物とすることを特徴とする梅酒の製造方法にある。 According to a third aspect of the present invention, in the method for producing umeshu described in the second aspect, in the second step, the ume is steamed and the extract is extracted from the ume to obtain a ume extract. It is in the manufacturing method of the characteristic plum wine.
かかる第３の態様では、梅を蒸煮することにより、エキスが溶出しやすくなり、濃厚感がより一層増した梅酒を製造することができる。 In such a third aspect, by extracting steamed plums, it becomes easier to elute the extract, and it is possible to produce plum wine with a richer feeling.
本発明の第４の態様は、第２の態様に記載する梅酒の製造方法において、前記第２の工程では、梅を蒸煮して、当該梅を前記原料梅酒に入れ、当該原料梅酒から遠心分離により上清を分離することを特徴とする梅酒の製造方法にある。 According to a fourth aspect of the present invention, in the method for producing umeshu described in the second aspect, in the second step, the ume is steamed, the ume is placed in the raw umeshu, and centrifuged from the raw umeshu. In the method for producing plum wine, wherein the supernatant is separated by
かかる第４の態様では、より一層、濃厚な梅酒を製造することができる。また、蒸煮した梅から水などの原料梅酒以外の溶媒でエキスを抽出する工程を省略できるため、製造工程を簡略化することができる。 In the fourth aspect, a richer plum wine can be produced. In addition, since the process of extracting the extract from the steamed plum with a solvent other than the raw material plum wine such as water can be omitted, the manufacturing process can be simplified.
本発明の第５の態様は、第２〜第４の何れか一つの態様に記載する梅酒の製造方法において、前記梅は、梅酒を製造する際に使用された下梅であることを特徴とする梅酒の製造方法にある。 According to a fifth aspect of the present invention, in the method for producing umeshu described in any one of the second to fourth aspects, the ume is a lower ume used in producing umeshu. It is in the manufacturing method of plum wine.
かかる第５の態様では、一般的な梅酒の成分が染みこんだ下梅から当該成分が加わって、より一層、濃厚で風味のある梅酒を製造することができる。 In the fifth aspect, a umeshu having a richer flavor can be produced by adding the umeshu from the lower ume infused with the components of a general umeshu.
本発明によれば、梅抽出物を原料梅酒に添加したことで、清澄で濃厚感に優れた梅酒及びその製造方法が提供される。 According to the present invention, the addition of the plum extract to the raw material plum wine provides a plum wine that is clear and excellent in richness and a method for producing the plum wine.
本実施形態に係る梅酒は、アルコール、糖類及び梅から製造された原料梅酒に、梅から抽出した梅抽出物が添加されたものである。 The plum wine according to this embodiment is obtained by adding a plum extract extracted from plum to a raw material plum wine produced from alcohol, sugar and plum.
原料梅酒とは、梅、糖類及びアルコールから製造された一般的な梅酒である。この一般的な梅酒を、梅抽出物を含有する本発明の梅酒と区別するために原料梅酒と称する。 Raw material umeshu is a general umeshu made from ume, sugar and alcohol. This general plum wine is called raw plum wine in order to distinguish it from the plum wine of the present invention containing plum extract.
原料梅酒に用いられる梅としては、特に品種の限定はないが、例えば、豊後、白加賀、南高、鶯宿、養老、曙、古城などを使用することができる。 There are no particular varieties of ume used in the raw material plum wine, but for example, Bungo, Shirakaga, Minamitaka, Kashijuku, Yoro, Kashiwa, and old castle can be used.
糖類としては、一般には、氷砂糖が用いられるが、特にこれに限定されない。食品製造の分野で用いられる糖類であればよく、例えば、単糖類（ブドウ糖、果糖）、二糖類（ショ糖、乳糖）、少糖類（オリゴ糖）、多糖類を用いることができる。 As sugars, icing sugar is generally used, but is not particularly limited thereto. Any sugar may be used as long as it is used in the field of food production. For example, monosaccharides (glucose, fructose), disaccharides (sucrose, lactose), oligosaccharides (oligosaccharides), and polysaccharides can be used.
アルコールは、飲用アルコール（エチルアルコール）をいい、純粋なアルコール及びアルコール含有液を含む。アルコール含有液は、例えば、焼酎、清酒、みりん、ジン、ブランデー、ウイスキー、ラム酒、ワインなどを一種、又は複数を併用することができる。梅の風味を充分に引き出すために、無味無臭の焼酎（ホワイトリカー）を用いることが好ましい。 Alcohol refers to drinking alcohol (ethyl alcohol), and includes pure alcohol and alcohol-containing liquids. As the alcohol-containing liquid, for example, shochu, sake, mirin, gin, brandy, whiskey, rum, wine and the like can be used singly or in combination. In order to sufficiently bring out the flavor of plum, it is preferable to use tasteless and odorless shochu (white liquor).
梅抽出物とは、梅から抽出溶媒で抽出したエキスである。抽出溶媒としては、水、又は水溶性有機溶剤を含む水系抽出溶媒を用いることが出来る。水系抽出溶媒とは、水溶性有機溶剤と水とからなる溶媒である。水溶性有機溶剤としては、水と互いに溶解する溶剤、例えば、エタノールを用いることができる。 The plum extract is an extract extracted from plum with an extraction solvent. As the extraction solvent, water or an aqueous extraction solvent containing a water-soluble organic solvent can be used. The aqueous extraction solvent is a solvent composed of a water-soluble organic solvent and water. As the water-soluble organic solvent, a solvent that is mutually soluble with water, for example, ethanol can be used.
梅抽出物を得るための原料としての梅は、特に品種の限定はなく、原料梅酒の梅と同様に、豊後、白加賀、南高、鶯宿、養老、曙、古城などを使用することができる。また、一般的な梅酒を製造するために用いられる未熟な青梅であってもよいし、一般的な梅酒を製造した後に取り除かれた下梅であってもよい。 There are no particular varieties of ume as a raw material for obtaining the plum extract, and Bungo, Shirakaga, Minami High School, Yadojuku, Yoro, Kashiwa, Kojo, etc. can be used in the same way as the plum of the raw material plum wine . Moreover, the immature green plum used for manufacturing a general plum wine may be sufficient, and the lower plum removed after manufacturing a general plum wine may be sufficient.
梅抽出物は、例えば、梅を蒸煮して、当該梅から抽出溶媒でエキスを抽出することで得ることができる。 The plum extract can be obtained, for example, by steaming plum and extracting the extract from the plum with an extraction solvent.
梅を蒸煮することで、梅肉の細胞壁を構成するペクチンが水溶性に変質し、水溶性ペクチンが増加する。このため、蒸煮した梅は、梅抽出物の一成分である水溶性ペクチンを多く含む状態となり、抽出溶媒により得られた梅抽出物は、ペクチン濃度が濃いものとなる。ペクチンは増粘作用を有するので、梅抽出物は、梅酒の濃厚感をより一層高める効果を奏する。 By steaming the plum, the pectin that forms the cell wall of the plum meat becomes water-soluble and the water-soluble pectin increases. For this reason, the steamed plum will be in the state which contains many water-soluble pectin which is one component of a plum extract, and the plum extract obtained with the extraction solvent will become a thing with a high pectin density | concentration. Since pectin has a thickening action, the ume extract has the effect of further enhancing the richness of umeshu.
さらに、下梅から梅抽出物を抽出した場合、下梅に染みこんだ梅酒の成分が溶出し、梅抽出物にはその成分が含まれる。この成分は、種々の有機酸や還元糖、非還元糖等であるが、これらは蒸煮では分解したり流出したりせず、安定に保持される。このため、梅抽出物にはこれらの有機酸や還元糖が豊富に含まれたものとなり、梅抽出物は、梅酒の風味をより一層向上させる効果を奏する。 Furthermore, when a plum extract is extracted from Shimoume, the components of plum wine soaked in Shimoume are eluted, and the components are contained in the plum extract. These components are various organic acids, reducing sugars, non-reducing sugars, etc., but these are not decomposed or run out by steaming and are kept stable. Therefore, the plum extract is rich in these organic acids and reducing sugars, and the plum extract has the effect of further improving the flavor of plum wine.
抽出溶媒として水を用いる場合、例えば、蒸煮した梅に抽出溶媒としての水を加え、梅の果肉部をミキサーで軽く粉砕し、遠心分離により上清を分離して梅抽出物を得ることができる。 When water is used as the extraction solvent, for example, water as the extraction solvent can be added to the steamed plum, and the pulp part of the plum can be lightly pulverized with a mixer, and the supernatant can be separated by centrifugation to obtain a plum extract. .
梅抽出物の他の抽出方法としては、熱水による方法がある。例えば、熱水（抽出溶媒）に梅を浸漬してエキスを抽出し、その後、液中にてミキサーで梅の果肉部を粉砕し、遠心分離して上清を分離することで梅抽出物を得ることができる。 As another extraction method of plum extract, there is a method using hot water. For example, ume is immersed in hot water (extraction solvent) to extract the extract, and then the pulp part of the plum is crushed with a mixer in the liquid, and the supernatant is separated by centrifugation to obtain the plum extract. Obtainable.
熱水による梅抽出物も、ペクチン濃度が濃いものとなる。また、下梅から熱水により梅抽出物を得る場合においても、下梅に含まれていた種々の有機酸や還元糖等が溶出し、梅抽出物にはその成分が含まれる。このため、熱水による梅抽出物についても、梅酒の濃厚感や風味を一層向上させる効果を奏する。 Plum extract with hot water also has a high pectin concentration. In addition, when obtaining a plum extract from hot plums with hot water, various organic acids, reducing sugars, etc. contained in the plums are eluted, and the components are contained in the plum extract. For this reason, the plum extract by hot water also has the effect of further improving the richness and flavor of plum wine.
なお、蒸煮により得られた梅抽出物と、熱水により得られた梅抽出物とでは、蒸煮により得られた抽出物の方が、ペクチン、有機酸、還元糖、非還元糖等の各種成分の濃度が高い。これは、熱水で梅抽出物を得る場合では、梅が完全に水中に沈んだ状態を維持できる程度の量の水が必要であり、その状態で抽出処理を行わなければならないため、各種成分が薄まるからである。 In addition, in the plum extract obtained by steaming and the plum extract obtained by hot water, the extract obtained by steaming has various components such as pectin, organic acid, reducing sugar, and non-reducing sugar. The concentration of is high. This is because in the case of obtaining a plum extract with hot water, an amount of water that can maintain the state in which the plum is completely submerged in water is necessary, and the extraction process must be performed in that state. This is because it fades.
上述のようにして得られた梅抽出物を原料梅酒に添加して梅酒とする。梅抽出物を原料梅酒に添加する量は特に限定されないが、添加量を多くすることでとろみ感が増大し、味も濃厚となる。 The plum extract obtained as described above is added to the raw material plum wine to obtain plum wine. The amount of the plum extract added to the raw material plum wine is not particularly limited, but increasing the amount added increases the feeling of thickening and makes the taste richer.
また、梅抽出物を原料梅酒に添加する方法としては、蒸煮した梅を直接原料梅酒に入れることにより行ってもよい。蒸煮した梅は、梅抽出物と梅肉とが分離した状態となり、これを原料梅酒に投入し梅肉を除去すると梅抽出物のみが添加されたこととなる。具体的には、蒸煮した梅を原料梅酒に入れたのち、当該原料梅酒から遠心分離により上清を分離して本発明に係る梅酒とすることができる。この場合においても、梅酒には、蒸煮した梅に含まれたペクチンなどの各種成分が豊富に含まれる。遠心分離により梅肉等の固形分が分離されても、梅抽出物の一成分であるペクチンにより濃厚感が得られるので、清澄でありながらも濃厚感がある梅酒となる。なお、原料梅酒に入れた梅はミキサーで軽く粉砕しておくことが好ましい。 Moreover, as a method of adding a plum extract to raw material plum wine, you may carry out by putting steamed plum directly into raw material plum wine. The steamed plum is in a state where the plum extract and plum meat are separated, and when this is added to the raw material plum wine and the plum meat is removed, only the plum extract is added. Specifically, after putting the steamed plum into the raw material plum wine, the supernatant can be separated from the raw material plum wine by centrifugation to obtain the plum wine according to the present invention. Even in this case, the plum wine is rich in various components such as pectin contained in the steamed plum. Even if solid content such as plum meat is separated by centrifugation, a rich feeling can be obtained by pectin, which is one component of the plum extract, so that the plum wine has a clear yet rich feeling. In addition, it is preferable to pulverize the ume contained in raw material plum wine lightly with a mixer.
本発明に係る梅酒は、上述のようにして得られた梅抽出物を原料梅酒に添加したものであるので、ペクチンの含有量が高く、濃厚感が向上したものとなる。また、下梅から得た梅抽出物を原料梅酒に添加した梅酒は、下梅に染みこんだ一般的な梅酒の各種成分が原料梅酒に加わるので、より一層、風味に優れたものとなる。 Since the plum wine according to the present invention is obtained by adding the plum extract obtained as described above to the raw material plum wine, the content of pectin is high and the richness is improved. Moreover, the plum wine which added the plum extract obtained from the lower plum to raw material plum wine becomes the thing which was further excellent in flavor since various components of the general plum wine soaked in lower plum are added to raw material plum wine.
また、本発明の梅酒は、梅酒に梅抽出物を添加したものであり、食品添加物としてのペクチンなどの特別な添加物を添加していない本来の梅酒である。 Moreover, the plum wine of this invention is the original plum wine which added the plum extract to plum wine, and does not add special additives, such as pectin as a food additive.
さらに、下梅をすりつぶして添加した梅酒とは異なり、本発明の梅酒は清澄で濃厚な味を呈するものである。すなわち、本発明に係る梅酒は、濃厚感を向上させるために蒸煮処理も熱水処理も施していない梅をすりつぶして原料梅酒に添加して製造した梅酒と比較して、清澄性を有しながらもペクチン濃度が高く、濃厚感があるという特徴がある。蒸煮処理も熱水処理も施していない梅では水溶性ペクチンが少なく、また、その梅をすりつぶして添加した梅酒は、すりつぶされた梅果肉で濁るからである。 Furthermore, unlike plum wine added with ground plum, the plum wine of the present invention exhibits a clear and rich taste. In other words, the plum wine according to the present invention has a clarity as compared with the plum wine produced by grinding the plum that has not been steamed or hot water treated and added to the raw material plum wine to improve the richness. Is characterized by high pectin concentration and richness. This is because plums that have not been steamed or hydrothermally treated have less water-soluble pectin, and the plum wine added by grinding the plums becomes cloudy with the ground plum meat.
以下、本発明の梅酒の製造方法について説明する。 Hereinafter, the manufacturing method of the plum wine of this invention is demonstrated.
まず、一般的な梅酒を製造する。基本的に常法に準ずるが、具体的には以下のようにして製造することができる。すなわち、梅を水で洗浄後水分をふき取るか、あるいは洗浄せずその表面を予め拭き清めるかした後、梅をエタノール含有水溶液（例えば、ホワイトリカー、焼酎又はブランデー等）に浸漬し、さらに氷砂糖等の糖類を加えて、３ヶ月〜１年漬け込み熟成させる。その後、梅を分離除去することにより原料梅酒が完成する。 First, general plum wine is produced. Although it basically conforms to a conventional method, specifically, it can be produced as follows. That is, after washing the plum with water and wiping off the moisture, or wiping the surface without washing, the plum is immersed in an ethanol-containing aqueous solution (for example, white liquor, shochu or brandy), Add sugar and ripen for 3 months to 1 year. Then, the raw material plum wine is completed by separating and removing plums.
次に、青梅又は下梅から梅抽出物を抽出する。蒸煮により梅抽出物を得る場合は、まず、蒸し器などを用いて、梅を蒸気で加熱する。所定の時間蒸煮した後、梅に水を加えミキサーで軽く果肉部を粉砕し、パルプ分を含めた容量が所定量となるように水で調整し、遠心分離により上清を分離して梅抽出物を得る。 Next, a plum extract is extracted from Ome or Shimoume. When obtaining a plum extract by steaming, first, the plum is heated with steam using a steamer or the like. After steaming for a specified time, add water to the plum and pulverize the pulp part lightly with a mixer, adjust with water so that the volume including pulp is the specified amount, separate the supernatant by centrifugation and extract the plum Get things.
また、熱水により梅抽出物を得る場合は、熱水に梅を浸漬し、その後、液中にてミキサーで梅を粉砕し、遠心分離して上清を分離することで梅抽出物を得ることができる。 Moreover, when obtaining a plum extract with hot water, the plum extract is obtained by immersing the plum in hot water, then crushing the plum with a mixer in the liquid, centrifuging and separating the supernatant. be able to.
蒸煮処理においては、蒸煮された梅に任意の量の水を加えて梅抽出物とするため、成分の濃度調整を行いやすい。一方、熱水処理においては、梅が完全に水中に沈んだ状態を維持できる程度の量の水が必要であり、その状態で抽出処理を行わなければならないため、成分濃度が薄くなりがちであり、所望の成分濃度の梅抽出物を得ることは、蒸煮処理に比べて若干難しい。 In the steaming process, since an arbitrary amount of water is added to the steamed plum to obtain a plum extract, the concentration of the components can be easily adjusted. On the other hand, in hydrothermal treatment, an amount of water that can maintain the state that plums are completely submerged in water is necessary, and extraction processing must be performed in that state, so the concentration of components tends to be thin. It is slightly difficult to obtain a plum extract having a desired component concentration compared to the steaming process.
次に、このようにして得られた梅抽出物を原料梅酒に添加する。添加する量は特に限定はないが、所望の濃厚感が得られる程度の量を添加すればよい。 Next, the ume extract thus obtained is added to the raw material plum wine. The amount to be added is not particularly limited, but may be added in such an amount that a desired rich feeling can be obtained.
また、蒸煮した梅を原料梅酒に入れることで梅抽出物を添加する場合は、蒸煮した梅を原料梅酒に加え、ミキサーで軽く梅の果肉部を粉砕し、遠心分離により上清を分離することで梅酒が得られる。この場合においては、蒸煮した梅から水でエキスを抽出して梅抽出物を得る工程を省略できるため、製造工程を簡略化することができる。 In addition, when adding plum extract by putting steamed plum into raw material plum wine, add steamed plum to raw material plum wine, grind the pulp part of plum lightly with a mixer, and separate the supernatant by centrifugation You can get plum wine. In this case, since the process of extracting the extract from the steamed plum with water to obtain the plum extract can be omitted, the manufacturing process can be simplified.
以上に説明した梅酒の製造方法によれば、梅から得られた梅抽出物を原料梅酒に添加することで、ペクチンの含有量が高く、濃厚感が向上した梅酒を製造することができる。さらに、下梅から抽出した梅抽出物を原料梅酒に添加することにより、ペクチンや有機酸や還元糖などの各種成分が加わって、より一層、風味に優れた梅酒を製造することができる。 According to the method for producing umeshu described above, it is possible to produce umeshu with high pectin content and enhanced richness by adding the ume extract obtained from ume to the raw material umeshu. Furthermore, by adding a plum extract extracted from Shimoume to the raw material plum wine, various components such as pectin, organic acid, and reducing sugar are added, and plum wine with even better flavor can be produced.
また、食品添加物としてのペクチンなどの特別な添加物を添加せずに、本来の梅酒を製造することができる。 Moreover, the original plum wine can be manufactured, without adding special additives, such as pectin as a food additive.
さらに、下梅の果肉部をすりつぶして添加した梅酒とは異なり、清澄で濃厚な味を呈する梅酒を製造することができる。 Furthermore, unlike plum wine added by grinding the pulp part of lower plum, plum wine with a clear and rich taste can be produced.
以下、実施例を示して本発明をより具体的に説明する。
［梅抽出物の製造試験例］
条件を変化させて蒸煮した梅から抽出した梅抽出物の成分について分析した。
Hereinafter, the present invention will be described more specifically with reference to examples.
[Production test example of plum extract]
The components of the ume extract extracted from the steamed ume under different conditions were analyzed.
３００ｇの下梅（白加賀）を所定の温度（６５℃、７５℃、８０℃、９０℃、１００℃）で３０分間蒸煮し、蒸煮した梅に５００ｍｌの蒸留水を添加し、液中で当該梅を破砕処理し、破砕後、ガーゼで濾過して固形物を分離し、さらに遠心分離して微細固形物を分別して梅抽出物を得た。表１に、梅抽出物の成分を蒸煮の条件ごとに示す。 300 g of lower plum (Shirakaga) is steamed for 30 minutes at a predetermined temperature (65 ° C., 75 ° C., 80 ° C., 90 ° C., 100 ° C.), 500 ml of distilled water is added to the steamed plum, The ume was crushed and, after crushing, filtered with gauze to separate solids, and further centrifuged to separate the fine solids to obtain a plum extract. Table 1 shows the components of the plum extract for each steaming condition.
表１に示すように、蒸煮の温度が高いほど還元糖、総窒素及びペクチン量が増大する傾向にあり、成分濃度が濃い梅抽出物が得られることが分かる。この結果から、蒸煮の温度は、高温（例えば、６５℃〜１００℃、好ましくは８０℃〜１００℃）であることが好ましく、また時間は短時間（例えば、３０分〜６０分）であることが好ましい。 As shown in Table 1, it can be seen that as the steaming temperature is higher, the amount of reducing sugar, total nitrogen and pectin tends to increase, and a plum extract having a higher component concentration can be obtained. From this result, it is preferable that the temperature of steaming is high temperature (for example, 65 to 100 ° C, preferably 80 to 100 ° C), and the time is short (for example, 30 to 60 minutes). Is preferred.
［実施例１］ 蒸煮抽出法梅酒
実施例１は、蒸煮処理した下梅からエキスを抽出し、当該エキスを原料梅酒に添加して製造した梅酒（蒸煮抽出法梅酒）である。具体的には、次のように製造した。
[Example 1] Steamed extraction method plum wine Example 1 is a plum wine (steamed extraction method plum wine) produced by extracting an extract from steamed ume plum and adding the extract to the raw material plum wine. Specifically, it was manufactured as follows.
氷砂糖５００ｇを加えたホワイトリカー１．８Ｌ（アルコール濃度３５％）に、２００８年産の豊後梅１，０００ｇを６ヶ月浸漬し、その後下梅を取り出して２ヶ月熟成して、一般的な原料梅酒を製造した。 A typical raw material plum wine is produced by immersing 1,000 g of Bungo plums produced in 2008 in 1.8 L of white liquor (alcohol concentration 35%) with 500 g of icing sugar for 6 months, then removing the lower plums and aging them for 2 months. did.
また、その原料梅酒の製造に使用した下梅２００ｇをステンレス製のザルに入れ、ザルを沸騰した水が入った鍋に収容して蓋をし、沸騰水の蒸気で蒸した。なお、下梅は沸騰水に浸からないように収めるようにした。６０分間、その状態で蒸煮した。このときの鍋内の蒸気温度は９０℃とした。 Moreover, 200 g of lower plums used for the production of the raw material plum wine was put into a stainless steel colander, the colander was placed in a pan containing boiled water, covered, and steamed with boiling water steam. In addition, Shimoume was stored so as not to be immersed in boiling water. Steamed in that state for 60 minutes. The steam temperature in the pan at this time was 90 ° C.
６０分後、下梅を取り出し、その下梅に抽出溶媒としての水を加え、梅の果肉部をミキサーで軽く粉砕し、遠心分離により上清を分離してエキスを抽出した。そのエキスに水を加えて３５０ｍＬにし、さらに原料梅酒４００ｍＬを加えて蒸煮抽出法梅酒を得た。 After 60 minutes, the lower plum was taken out, water as an extraction solvent was added to the lower plum, the pulp part of the plum was lightly pulverized with a mixer, the supernatant was separated by centrifugation, and the extract was extracted. Water was added to the extract to 350 mL, and 400 mL of raw plum wine was further added to obtain a steamed extraction method plum wine.
［実施例２］ 熱水抽出法梅酒
実施例２は、熱水処理した下梅からエキスを抽出し、当該エキスを原料梅酒に添加して製造した梅酒（熱水抽出法梅酒）である。具体的には、次のように製造した。
[Example 2] Hot water extraction method plum wine Example 2 is a plum wine (hot water extraction method plum wine) produced by extracting an extract from hot plum treated ume plum and adding the extract to the raw material plum wine. Specifically, it was manufactured as follows.
実施例１で用いたものと同じ下梅２００ｇを４００ｍＬの水と共に容器に入れ、当該容器を電熱線の上で加熱して水が僅かに沸騰する程度に調整した。水が９０℃を超えてから６０分間、エキスの抽出をした。その後、下梅の果肉部をミキサーで軽く粉砕し、パルプ成分等を含めて容量を６００ｍＬに調整した後、遠心分離により上清を分離してエキス３５０ｍＬを得た。このエキス３５０ｍＬと実施例１と用いたものと同じ原料梅酒４００ｍＬをブレンドし、熱水抽出法梅酒を得た。 200 g of the same plum ume as used in Example 1 was put in a container together with 400 mL of water, and the container was heated on a heating wire so that the water was slightly boiled. The extract was extracted for 60 minutes after the water exceeded 90 ° C. Thereafter, the pulp part of Shimoume was lightly pulverized with a mixer, the volume was adjusted to 600 mL including pulp components and the like, and then the supernatant was separated by centrifugation to obtain 350 mL of extract. 350 mL of this extract and 400 mL of the same raw material plum wine as used in Example 1 were blended to obtain a hot water extraction method plum wine.
［比較例１］
比較例１は、実施例１及び実施例２の原料梅酒と同一のものである。
[Comparative Example 1]
Comparative Example 1 is the same as the raw material plum wine of Example 1 and Example 2.
［比較例２］
比較例２は、梅の果肉が多量に含まれたにごりタイプの梅酒である。青梅を蒸した後、青梅の果肉部をミキサーで粉砕し、ピューレ状となったものを比較例１、実施例１及び実施例２で用いた原料梅酒と同一のものに添加した。
[Comparative Example 2]
Comparative Example 2 is a nibori type plum wine that contains a large amount of plum pulp. After steaming the ume, the pulp part of the ume was pulverized with a mixer, and the pureed one was added to the same raw umeshu used in Comparative Example 1, Example 1 and Example 2.
［試験例１］ 梅酒の成分分析
実施例１、実施例２及び比較例１、比較例２の各梅酒について、各種成分分析を行った。その結果を表２に示す。
[Test Example 1] Plum wine component analysis Various component analyzes were performed on each plum wine of Example 1, Example 2, Comparative Example 1, and Comparative Example 2. The results are shown in Table 2.
表２に示すエキスの具体的な成分は、右二列に記載のクエン酸（成分中の各種の酸をクエン酸に換算したもの）や還元糖の他、非還元性の糖、例えばショ糖などである。また、実施例１、実施例２に係るエキスの成分としては、ペクチンが含まれている。なお、比較例１のエキスは、原料梅酒の製造時に添加した糖や梅から抽出した酸に由来するものであり、試験例２で詳述するがペクチンは含まれていない。比較例２のエキスは、比較例１のエキスの他、すりつぶして添加されたピューレ状の梅果肉の糖や酸に由来するものである。また、実施例１については、成分濃度が非常に濃いため、ｐＨ、クエン酸以外は、２倍に希釈して測定し、得られた測定値を２倍にしたものを表２に示してある。 Specific components of the extract shown in Table 2 include non-reducing sugars such as sucrose, as well as citric acid (reduced from various acids in the components converted to citric acid) and reducing sugars in the two right columns. Etc. Moreover, pectin is contained as a component of the extract which concerns on Example 1 and Example 2. FIG. In addition, the extract of the comparative example 1 originates in the acid extracted from the sugar and the ume which were added at the time of manufacture of raw material plum wine, and although it explains in full detail in Test example 2, it does not contain pectin. In addition to the extract of Comparative Example 1, the extract of Comparative Example 2 is derived from sugar and acid of puree-like plum flesh added by grinding. Moreover, about Example 1, since a component density | concentration is very deep, except pH and a citric acid, it measured by diluting twice and the obtained measured value was shown in Table 2 in Table 2. .
表２に示すように、実施例１は、比較例１のエキス、クエン酸及び還元糖の濃度と略同等である。これは、後述する試験例２〜５において、各成分の濃度が同等であっても濃厚感や清澄性に優れることを示すべく、比較例１の各成分の濃度と同等になるように下梅から得られたエキスの濃度に水を加えて調整したためである。勿論、エキスに加える水量や原料梅酒の量を調整することで比較例１よりも高濃度のエキス等が含まれた梅酒を製造することは可能である。 As shown in Table 2, Example 1 is substantially equivalent to the concentrations of the extract, citric acid, and reducing sugar of Comparative Example 1. In Test Examples 2 to 5 to be described later, in order to show that the concentration and the clarity are excellent even if the concentration of each component is the same, the lower plums are equivalent to the concentration of each component in Comparative Example 1. This is because the concentration of the extract obtained from the above was adjusted by adding water. Of course, it is possible to produce plum wine containing an extract or the like having a higher concentration than Comparative Example 1 by adjusting the amount of water added to the extract and the amount of raw material plum wine.
実施例２は、成分分析の結果、エキスの濃度等が実施例１，比較例１，２よりも低くなっている。これは、熱水を使用してエキスを抽出する際には、少なくとも下梅が充分に浸る程度の水量が必要となるので、エキスの濃度を濃くすることが難しいためである。ただし、後述する官能評価としては、本分析の結果以上に濃厚感が得られている。ちなみに、実施例２に係るエキスは、糖やアルコールを加えて調整することが可能であるので、成分分析上においても比較例１以上に濃厚な梅酒を製造することが可能である。 In Example 2, as a result of component analysis, the concentration and the like of the extract are lower than those in Example 1 and Comparative Examples 1 and 2. This is because, when extracting the extract using hot water, it is difficult to increase the concentration of the extract because at least an amount of water sufficient to immerse the lower plum is necessary. However, the sensory evaluation described later has a richer feeling than the result of this analysis. Incidentally, since the extract according to Example 2 can be adjusted by adding sugar or alcohol, it is possible to produce a plum wine that is richer than Comparative Example 1 in terms of component analysis.
なお、比重は、密度比重計（ＤＡ−５０５；京都電子工業社製）で測定した。また、アルコール度数は、ガスクロマトグラフ（ＧＣ−１４Ａ；島津製作所製社製）で測定した。エキスは、比重とアルコール度を用いる換算法で求めた。ｐＨは、ガラス電極式水素イオン濃度計（ＨＭ−３０Ｓ；東亜電波工業社製）で測定した。クエン酸は、Ｎ／３−ＮａＯＨによる中和滴定法で測定した。還元糖は、ＬＡＮＥ−ＥＹＮＯＮの銅法で測定した。 The specific gravity was measured with a density specific gravity meter (DA-505; manufactured by Kyoto Electronics Industry Co., Ltd.). The alcohol content was measured with a gas chromatograph (GC-14A; manufactured by Shimadzu Corporation). The extract was determined by a conversion method using specific gravity and alcohol content. The pH was measured with a glass electrode type hydrogen ion concentration meter (HM-30S; manufactured by Toa Denpa Kogyo Co., Ltd.). Citric acid was measured by neutralization titration with N / 3-NaOH. The reducing sugar was measured by the copper method of LANE-EYNON.
［試験例２］ 梅酒のペクチン量の測定
実施例１、実施例２及び比較例１、比較例２の各梅酒に含まれるペクチン量を測定した。具体的には、９９％アルコール４０ｍＬに実施例１、２、比較例１、２に係る梅酒４０ｍＬを加え攪拌し、不溶化し、ゲル状になった部分の量を計測した。その結果を表３及び図１に示す。
[Test Example 2] Measurement of pectin amount of plum wine The amount of pectin contained in each plum wine of Example 1, Example 2, Comparative Example 1, and Comparative Example 2 was measured. Specifically, 40 mL of 99% alcohol was added with 40 mL of plum wine according to Examples 1 and 2 and Comparative Examples 1 and 2 and stirred to insolubilize and measure the amount of the gelled portion. The results are shown in Table 3 and FIG.
表３及び図１に示すように、比較例１においてはペクチンが含まれていないのに対して、実施例１、実施例２及び比較例２は、高濃度のペクチンが含まれていることが分かる。さらに、実施例１は実施例２よりもペクチンの濃度が高い。なお、比較例２のペクチンは、ピューレ状の果肉から原料梅酒に溶出したものである。 As shown in Table 3 and FIG. 1, Comparative Example 1 does not contain pectin, whereas Example 1, Example 2, and Comparative Example 2 contain high concentrations of pectin. I understand. Furthermore, Example 1 has a higher pectin concentration than Example 2. In addition, the pectin of Comparative Example 2 is eluted from the pureed pulp into the raw material plum wine.
［試験例３］ 梅酒の濁度の測定
実施例１、実施例２及び比較例１、比較例２の各梅酒について濁度を測定した。その結果を表４に示す。
[Test Example 3] Measurement of turbidity of plum wine The turbidity of each plum wine of Example 1, Example 2, Comparative Example 1, and Comparative Example 2 was measured. The results are shown in Table 4.
表４に示すように、実施例１、実施例２及び比較例１の濁度は、にごりタイプの梅酒である比較例２との差に比べると大きく異ならず、蒸煮抽出法梅酒及び熱水抽出法梅酒は、従来梅酒と同様に、清澄であることが分かる。 As shown in Table 4, the turbidity of Example 1, Example 2 and Comparative Example 1 is not much different from the difference from Comparative Example 2 which is a nigari type plum wine, steamed extraction method plum wine and hot water extraction Hou plum wine is clear, just like traditional plum wine.
なお、濁度は、ポータラボ濁度計（２１００Ｐ型；ＨＡＣＨ ＣＯＭＰＡＮＹ社製）で測定した。 The turbidity was measured with a Portarabo turbidimeter (type 2100P; manufactured by HACH COMPANY).
［試験例４］ 梅酒の粘度の測定
実施例１並びに実施例２及び比較例１並びに比較例２について粘度（奬液比粘度ＲＳＶ）の分析を行った。分析は検体を２０℃の恒温水槽中にて、粘度計キャノンフェンスケＳＯ＃１５０の一定量を検体が流れ落ちる時間（Ｔ１秒）を測定し、同条件で水（イオン交換水）が流れ落ちる時間（Ｔ２秒）を測定し、検体の流れ落ちた時間（Ｔ１）を水の流れ落ちた時間（Ｔ２）で除し水との比粘度とした。その結果を表５に示す。
[Test Example 4] Measurement of viscosity of plum wine Example 1, Example 2, Comparative Example 1, and Comparative Example 2 were analyzed for viscosity (liquid viscosity specific viscosity RSV). The analysis was performed in a constant temperature water bath at 20 ° C., measuring a certain amount of time (T 1 second) for the sample to flow through a certain amount of viscometer Canon Fenceke SO # 150, and the time for water (ion-exchanged water) to flow under the same conditions. (T 2 seconds) was measured, and the time (T 1 ) when the specimen flowed down was divided by the time (T 2 ) when the water flowed down to obtain the specific viscosity with water. The results are shown in Table 5.
この結果、実施例１は、比較例１に対してエキスの濃度が略同等であるにも関わらず、明らかに粘度が高いことがわかった。これは、実施例１に係るエキス中にはペクチンが含まれ、比較例１に係るエキスにはペクチンが含まれないからである。また、果肉成分をすりつぶして添加した比較例２の梅酒と比べても粘度が高く濃厚感の強い梅酒を作ることができることが分かった。また、実施例２については、成分濃度が薄まりがちな熱水処理によるエキスが添加されているにも関わらず、実施例２に係るエキス中にペクチンが含まれているため、比較例１と略同等の比粘度であった。 As a result, it was found that the viscosity of Example 1 was clearly higher, although the concentration of the extract was substantially equivalent to that of Comparative Example 1. This is because the extract according to Example 1 contains pectin and the extract according to Comparative Example 1 does not contain pectin. Moreover, it turned out that it can make a plum wine with a high viscosity and a strong richness compared with the plum wine of the comparative example 2 which ground and added the pulp component. Moreover, about Example 2, since the extract which concerns on Example 2 contains pectin, although the extract by the hot water process in which a component density | concentration tends to become thin is added, it is abbreviated as the comparative example 1. The specific viscosity was equivalent.
［試験例５］ 梅酒の官能試験結果
実施例１、実施例２及び比較例１、比較例２について官能試験を行った。官能訓練を充分に積んだパネリスト１０人により評価した。評価項目については、濃厚感、清澄性、香りとし、各項目について５段階評価（５：非常によい、４：良い、３：普通、２：悪い、１：非常に悪い）した。結果の平均値を表６に示す。
[Test Example 5] Sensory test result of plum wine Sensory test was performed on Example 1, Example 2, Comparative Example 1, and Comparative Example 2. Evaluation was performed by 10 panelists who had sufficient sensory training. The evaluation items were richness, clarity, and fragrance, and each item was evaluated on a five-point scale (5: very good, 4: good, 3: normal, 2: bad, 1: very bad). The average value of the results is shown in Table 6.
表６に示すように、比較例１の梅酒と比較すると、実施例１及び実施例２は濃厚感が強く感じられ、良好な香りを有することが分かった。また、実施例１及び実施例２の梅酒は、比較例２の梅酒と比較して清澄性に富むものであることが分かった。特に、実施例１の梅酒は、梅果肉成分を含んだにごりタイプの梅酒である比較例２と比較しても、極めて優れた濃厚感、清澄性、香りを有することが分かった。このように実施例１及び実施例２に係る梅酒は、清澄で、濃厚感があり、香り高い梅酒であると評価された。 As shown in Table 6, when compared with the plum wine of Comparative Example 1, it was found that Example 1 and Example 2 had a strong sense of richness and had a good fragrance. Moreover, it turned out that the plum wine of Example 1 and Example 2 is rich in clarity compared with the plum wine of Comparative Example 2. In particular, the plum wine of Example 1 was found to have a very excellent richness, clarity, and fragrance even when compared with Comparative Example 2, which is a nigari-type plum wine containing a plum pulp component. As described above, the plum wine according to Example 1 and Example 2 was evaluated as clear, rich, and fragrant plum wine.
以上の試験例１〜５から、実施例１は、比較例１と略同等の成分であるにも関わらず、比較例１及び比較例２よりもペクチンを豊富に含み、粘度が高く、濃厚感がありながら清澄であることが示された。また、実施例２は、成分濃度は比較例１及び比較例２よりも低いにも関わらず、比較例１よりも、ペクチンを豊富に含み、濃厚感がありながら清澄であることが示された。 From the above Test Examples 1-5, although Example 1 is a component substantially equivalent to Comparative Example 1, it contains more pectin than Comparative Example 1 and Comparative Example 2, has a high viscosity, and is rich. However, it was shown to be clear. Moreover, although Example 2 was lower than the comparative example 1 and the comparative example 2, it was shown that Example 2 contains pectin more abundantly than the comparative example 1, and is clear, although it has a rich feeling. .
Claims (5)
梅からエキスを抽出して梅抽出物とし、前記原料梅酒に前記梅抽出物を添加する第２の工程とを具備することを特徴とする梅酒の製造方法。 A first step of producing raw material plum wine from alcohol, sugar and plum;
A method for producing plum wine, comprising: extracting a plum from a plum to obtain a plum extract; and adding the plum extract to the raw plum wine.
前記第２の工程では、梅を蒸煮して、当該梅からエキスを抽出して梅抽出物とすることを特徴とする梅酒の製造方法。 In the method for producing plum wine according to claim 2,
In the second step, the method for producing plum wine is characterized by steaming plum and extracting an extract from the plum to obtain a plum extract.
前記第２の工程では、梅を蒸煮して、当該梅を前記原料梅酒に入れ、当該原料梅酒から遠心分離により上清を分離することを特徴とする梅酒の製造方法。 In the method for producing plum wine according to claim 2,
In the second step, the plum is cooked, the plum is put in the raw plum wine, and the supernatant is separated from the raw plum wine by centrifugation.
前記梅は、梅酒を製造する際に使用された下梅であることを特徴とする梅酒の製造方法。 In the method for producing plum wine according to any one of claims 2 to 4,
The method of producing plum wine, wherein the plum is lower plum used in producing plum wine.
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Free format text: JAPANESE INTERMEDIATE CODE: R250 |
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| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
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| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |