JP2017085968A - Fruit wine and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fruit wine which can effectively maintain a flavor peculiar to wine even when having a low extract content, and a method of producing the same.SOLUTION: A fruit wine according to one embodiment has a high sweetness sweetener, and an acidulant, where a content of the high sweetness sweetener is 0.0010 w/v% or more and 0.0130w/v% or less, and an acidity of the fruit wine is 0.05w/v% or more and 0.40w/v% or less in terms of tartaric acid.SELECTED DRAWING: None

Description

  The present invention relates to a fruit liquor and a method for producing the same.

  In recent years, improved wines have been proposed in response to consumer health-consciousness. For example, Patent Document 1 describes a red wine containing anthocyanin at a high concentration and having an extract content of 2.8% or 5.5%. Patent Document 2 discloses that tartaric acid content of 0.78 to 0.93 g, malic acid content of 0.98 to 1.41 g, fructose content of 0.09 to 0.21 g, and glucose content per 100 mL of fruit juice. Described is a wine with a health enhancement function by antioxidant action, manufactured using Kyoho Baby having a sucrose content of 0.21 to 0.41 g and a sugar content of 0.01 to 0.1 g. Yes.

Japanese Patent Application Laid-Open No. 11-346753 JP 2009-213464 A

  However, sufficient studies have not been made on low-sugar wines, that is, low-extraction wines. In this regard, the inventor of the present invention independently studied and found that when trying to reduce the extract of wine, the taste became watery and the wine-like flavor was impaired.

  The present invention has been made in view of the above problems, and an object of the present invention is to provide a fruit liquor that can effectively maintain a wine-like flavor even with a low extract content and a method for producing the same.

  A fruit wine according to an embodiment of the present invention for solving the above-mentioned problem is a fruit wine containing a high-intensity sweetener and a sour agent, and the content of the high-intensity sweetener is 0.0010 w. The acidity is 0.05 w / v% or more and 0.40 w / v% or less in terms of tartaric acid. ADVANTAGE OF THE INVENTION According to this invention, even if it is a low extract content, the fruit liquor which can maintain the flavor like wine effectively can be provided.

  In the fruit wine, the content of the high-intensity sweetener may be 0.0025 w / v% or more and 0.0090 w / v% or less. In the fruit wine, the acidity may be 0.08 w / v% or more and 0.28 w / v% or less in terms of tartaric acid. Moreover, in the said fruit liquor, it is good also as an extract content being less than 1.0 w / v%. Moreover, in the said fruit liquor, it is good also as pH being 2.70 or more and 4.00 or less. In the fruit wine, the acidulant may contain one or more selected from the group consisting of tartaric acid, malic acid and citric acid.

  The method for producing a fruit wine according to an embodiment of the present invention for solving the above problems comprises mixing raw materials fruit sake, distilled sake, a high-sweetness sweetener, and a raw material containing a sour agent, Any fruit wine is produced. ADVANTAGE OF THE INVENTION According to this invention, even if it is a low extract content, the manufacturing method of the fruit liquor which can maintain the flavor like wine effectively can be provided.

  ADVANTAGE OF THE INVENTION According to this invention, even if it is a low extract content, the fruit liquor which can maintain the flavor like wine effectively, and its manufacturing method can be provided.

It is explanatory drawing which shows an example of the evaluation result of the fruit liquor manufactured in Example 1 which concerns on one Embodiment of this invention. It is explanatory drawing which shows an example of the evaluation result of the fruit liquor manufactured in Example 2 which concerns on one Embodiment of this invention. It is explanatory drawing which shows an example of the evaluation result of the fruit liquor manufactured in Example 3 which concerns on one Embodiment of this invention.

  Hereinafter, an embodiment of the present invention will be described. Note that the present invention is not limited to the present embodiment.

  The fruit liquor according to this embodiment (hereinafter referred to as “product fruit liquor”) is a fruit liquor containing a high-intensity sweetener and an acidulant, and the content of the high-intensity sweetener is 0.00. 0010 w / v% or more and 0.0130 w / v% or less, and acidity is 0.05 w / v% or more and 0.40 w / v% or less in terms of tartaric acid.

  The high-intensity sweetener is not particularly limited as long as it is a sweetener used as a high-intensity sweetener for addition to beverages or foods. For example, when the sweetness level of sucrose is 1.0, the high sweetness level sweetener may be a sweetener having a sweetness level of 100 or more (for example, 100 or more and 3000 or less). Is particularly preferably a sweetener of 200 or more (for example, 200 or more and 700 or less).

  The high-intensity sweetener may be, for example, a synthetic sweetener and / or a high-intensity natural sweetener. The synthetic sweetener is preferably at least one selected from the group consisting of sucralose, saccharin, aspartame and acesulfame potassium, for example. The high-sweetness natural sweetener may be, for example, one or more selected from the group consisting of stevia, glycyrrhizin and thaumatin, and is preferably one or more selected from the group consisting of stevia and glycyrrhizin.

  That is, the high-intensity sweetener may be, for example, one or more selected from the group consisting of sucralose, saccharin, aspartame, acesulfame potassium, stevia, glycyrrhizin and thaumatin. It is preferably 1 or more selected from the group consisting of stevia and glycyrrhizin.

  The sweetness degree is an index of sweetness, and is determined based on the sweetness of sucrose as described above. For example, a sweetener having a sweetness level of 100 is a sweetener that exhibits a sweetness 100 times that of sucrose. The sweetness degree of the sweetener is, for example, a solution of the sweetener having a sweetness equivalent to that of the sucrose solution by comparing the sucrose solution of a predetermined concentration with the sweetener solution of various concentrations. Determined based on the concentration of The sweetness level of the sweetener is determined based on, for example, a comparison between a threshold value at which the sucrose solution indicates sweetness and a threshold value at which the sweetener solution indicates sweetness.

  The content of the high-sensitivity sweetener in the product fruit liquor is not particularly limited as long as it is in the range of 0.0010 w / v% or more and 0.0130 w / v% or less, for example, 0.0025 w / v% or more, It is preferable that it is 0.0090 w / v% or less. In this case, a product fruit liquor having a particularly excellent flavor including a wine-like flavor can be realized.

  The acidulant contained in the product fruit liquor is not particularly limited as long as it is used as an acidulant for addition to beverages or foods. For example, from the group consisting of tartaric acid, malic acid, citric acid and lactic acid It is good also as including 1 or more selected, and it is preferable that 1 or more selected from the group which consists of tartaric acid, malic acid, and a citric acid is included.

  The tartaric acid equivalent acidity of the product fruit liquor is determined as follows. That is, first, water is added to 10 mL of the sample of the product fruit liquor to prepare a 100 mL sample solution. Next, the sample solution is titrated with an N / 10 sodium hydroxide solution until the pH reaches 8.2 using an automatic titrator equipped with a pH meter. Then, the acidity in terms of tartaric acid is calculated by the following formula: acidity = a × F × 0.075. Here, “a” is the titration value (mL), and “F” is the titer of the N / 10 sodium hydroxide solution. The acidity in terms of citric acid is similarly calculated by the following formula: acidity = a × F × 0.064.

  The acidity of the product fruit liquor is not particularly limited as long as it is in the range of 0.05 w / v% or more and 0.40 w / v% or less in terms of tartaric acid, for example, 0.08 w / v% or more in terms of tartaric acid, 0 It is preferable that it is 28 w / v% or less. In this case, a product fruit liquor having a particularly excellent flavor including a wine-like flavor can be realized.

  The content of the high-intensity sweetener is 0.0025 w / v% or more and 0.0090 w / v% or less, and the acidity is 0.08 w / v% or more and 0.28 w / v% or less in terms of tartaric acid. In this case, a product fruit liquor having a very excellent flavor including a wine-like flavor can be realized, which is particularly preferable.

  In this embodiment, the product fruit liquor has a specific sweetness content in the specific range as described above and an acidity in the specific range, so that the fruit-like flavor of the low fruit extract fruit wine is also effective. Can be realized.

  That is, the product fruit liquor preferably has an extract content of less than 3.0 w / v%, and more preferably less than 1.0 w / v%. In this case, it is possible to realize a product fruit liquor having an excellent flavor including wine likeness while suppressing the extract content to a specific low range.

  Furthermore, the extract of the product fruit wine is preferably less than 0.80 w / v%, for example, more preferably less than 0.60 w / v%, and particularly preferably less than 0.50 w / v. preferable. The lower limit of the extract of the product fruit wine is not particularly limited, but the extract may be, for example, 0.20 w / v% or more.

  In addition, in this embodiment, the extract part of product fruit liquor is determined by the following formula: Extract part (w / v%) = (SA) × 260 + 0.21. Here, “S” is the specific gravity (15/4 ° C.) of the product fruit liquor, and “A” is a value calculated by converting the alcohol content (degree) of the product fruit liquor into the specific gravity (15/15 ° C.). It is. The conversion of alcohol content (degree) to specific gravity (15/15 ° C) is shown in Table 2 “Alcohol content and density (15 ° C) and specific gravity (15/15 ° C) ) Conversion table ". In the middle of the calculation by this formula, the five decimal places are rounded off, and the finally obtained extract value is rounded down to the second decimal place.

  The specific gravity (15/4 ° C.) of the product fruit liquor is calculated by measuring the density of the product fruit liquor at 15 ° C. using a vibration densitometer and dividing the obtained density value by 0.99997. The

  The alcohol content of the product fruit liquor is determined as follows. That is, first, using a volumetric flask, 100 to 150 mL of a sample of product fruit liquor is accurately collected at 15 ° C., and the sample is transferred to a 500 mL volume double flask. Further, the measuring flask used for collecting the specimen is washed with 15 mL of water, and the operation of adding the washed water to the double flask is performed twice. Next, using the washed volumetric flask as a receiver, the solution in the double flask is distilled. After 87% or more of the initial amount (the amount at the start of distillation) of the solution in the double flask distills, water is added to the obtained distillate, and the 15 ° C. distillate whose volume is the initial amount. To prepare. And the density in 15 degreeC of the said initial amount of distillate is measured using a vibration-type density meter, and it converts into alcohol content. The conversion of the density into the alcohol content is performed based on Table 2 “Alcohol content and density (15 ° C.) and specific gravity (15/15 ° C.) conversion table” of the Japanese National Tax Agency prescribed analysis method (decree).

  In this embodiment, the pH of the product fruit liquor is not particularly limited, but is preferably 2.70 or more and 4.00 or less, for example.

  A method for producing a product fruit liquor according to the present embodiment (hereinafter referred to as “the present method”) comprises mixing raw material fruit liquor, distilled liquor, a high-intensity sweetener, and a sour agent. This is a method for producing the product fruit liquor described above. That is, the present method is, for example, a method for producing the above-described product fruit liquor, and includes mixing at least raw fruit liquor, distilled liquor, high-intensity sweetener, and acidulant.

  The raw fruit liquor is a fermented liquor of fruit juice used as part of the raw material in the production of product fruit liquor. That is, the raw fruit liquor is (i) fruit liquor obtained by alcohol fermentation of fruit juice or alcohol fermentation of a mixture of fruit juice and sugar; and / or (ii) the fruit liquor mixed with sugar or distilled liquor. It is a sweet fruit wine obtained.

  Specifically, the raw fruit liquor is preferably, for example, a fermented liquor of grape juice (eg, wine) and / or a fermented liquor of apple juice (eg, cider), particularly a fermented liquor of grape juice. preferable. The alcohol content of the raw fruit wine may be, for example, less than 20 degrees (for example, 10 degrees or more and less than 20 degrees).

  The amount of the raw fruit wine used in this method is not particularly limited. For example, it may be 5 parts by volume or more and 50 parts by volume or less with respect to 100 parts by volume of the fruit wine finally produced. It is preferable that the volume is not less than 15 parts by volume.

  Distilled liquor is an alcohol-containing distillate. That is, distilled liquor is obtained by distillation of alcohol-containing materials. Specifically, the distilled liquor is, for example, one or more selected from the group consisting of raw material alcohol, shochu, brandy, and spirits. The alcohol content of distilled liquor may be more than 45 degrees.

  The amount of distilled liquor used in the present method is not particularly limited. For example, it is 5 parts by volume or more and 20 parts by volume or less with respect to 100 parts by volume of the product fruit wine (fruit wine finally produced in the present method). It may be, and is preferably 10 parts by volume or more and 15 parts by volume or less.

  That is, in this method, it is assumed that 5 parts by volume or more and 50 parts by volume or less of raw fruit wine and 5 parts by volume or more and 20 parts by volume or less of distilled liquor are used with respect to 100 parts by volume of the product fruit sake. It is preferable to use 8 to 15 parts by volume of raw material fruit liquor and 10 to 15 parts by volume of distilled liquor.

  In this method, water may be further used as a part of the raw material. That is, the present method may be a method for producing a product fruit liquor by mixing raw material fruit liquor, distilled liquor, water, a high-sweetness sweetener, and a sour agent.

  In this case, the amount of water used in the present method is not particularly limited. For example, with respect to 100 parts by volume of the product fruit wine, it may be 25 parts by volume or more, 90 parts by volume or less, 65 parts by volume or more, It is preferably 85 parts by volume or less.

  That is, in this method, 5 parts by volume or more and 50 parts by volume or less of raw fruit wine, 5 parts by volume or more and 20 parts by volume or less of distilled liquor, and 25 parts by volume or more with respect to 100 parts by volume of the product fruit sake. , 90 parts by volume or less of water may be used, 8 parts by volume or more, 15 parts by volume or less of raw fruit wine, 10 parts by volume or more, 15 parts by volume or less of distilled liquor, 65 parts by volume or more, It is preferable to use up to 85 parts by volume of water.

  The amount of the high-intensity sweetener used in the present method is not particularly limited as long as the content in the product fruit liquor falls within the above-described range. The amount of acidulant used in the present method is not particularly limited as long as the acidity of the product fruit liquor falls within the above-described range in terms of tartaric acid. Moreover, in this method, the method of mixing raw fruit liquor, distilled liquor, high-intensity sweetener, and acidulant is not particularly limited.

  Moreover, in this method, product fruit liquor is manufactured, without performing alcoholic fermentation. That is, in the present method, as described above, the raw fruit wine produced in advance is used, and the raw fruit wine is mixed with at least distilled liquor, high-intensity sweetener, and acidulant to obtain the product fruit sake. To manufacture.

  As described above, the product fruit liquor is a mixture of raw materials including raw fruit liquor, distilled liquor, high-intensity sweetener, and acidulant. That is, the product fruit liquor is, for example, grape fruit liquor, which is a mixture of raw materials including fermented liquor of grape juice as raw fruit liquor, distilled liquor, high-intensity sweetener, and acidulant. It is good.

  The alcohol content of the product fruit liquor is not particularly limited, but may be, for example, 3 degrees or more and 20 degrees or less, or may be 8 degrees or more and 12 degrees or less. The product fruit liquor may be non-effervescent fruit liquor. Non-foaming fruit liquor is a foam in which a foam layer is formed at the top of the liquid surface when it is poured into a container such as glass, and the foam thus formed is maintained for a certain time or more. It is a fruit liquor that does not have long-lasting properties.

  The product fruit liquor may be, for example, a sweet fruit liquor stipulated by the Japanese liquor tax law. In this case, the raw fruit wine used for the production of the product fruit liquor may be a fruit liquor or a sweet fruit liquor specified by the Japanese liquor tax law. Moreover, the distilled liquor used for manufacture of product fruit liquor is good also as being distilled liquor prescribed | regulated by the liquor tax law of Japan.

  Next, specific examples according to the present embodiment will be described.

  Seven kinds of product fruit liquors with different ingredients were prepared by mixing raw materials, distilled spirits, water, high-sweetness sweeteners, and sour ingredients. As the raw fruit wine, 9.5 parts by volume of wine (alcohol content of 12.2 degrees) was used with respect to 100 parts by volume of the product fruit wine. As distilled liquor, 12.4 parts by volume of raw material alcohol (alcohol content: 65.5 degrees) was used with respect to 100 parts by volume of the product fruit liquor. As a high-intensity sweetener, 0.0000 w / v% to 0.0150 w / v% sucralose was used with respect to the product fruit sake. As a sour agent, 0.077 w / v% malic acid was used with respect to the product fruit sake. In addition, 78 parts by volume of water was used for 100 parts by volume of the product fruit sake.

  And about each of seven types of obtained product drinks, while measuring the acidity (w / v%), extract content (w / v%), and pH of tartaric acid conversion, the sensory test by nine skilled panelists was carried out. went. In the sensory test, each panelist assigned a score of 1, 2, 3, 4 or 5 points for items of wine-likeness, ease of drinking, sharpness and sourness.

  In FIG. 1, the evaluation result of seven types of product fruit wine is shown as Example 1-1 to Example 1-7. In FIG. 1, the sensory test results show the average score calculated by dividing the total score given by the panel by the number of panelists and the classification evaluation given according to the average score. ing. Classification evaluation is “X” when the average score is 2.0 or less, “Single circle” when the average score is 2.1 or more, 3.1 or less, and the average score is 3.2 or more In the case of, “double circle” was given.

  As shown in FIG. 1, the product fruit liquor of Examples 1-2 to 1-6 in which the content of the high-intensity sweetener was 0.0020 w / v% or more and 0.0100 w / v% or less, Excellent sensory test results were obtained compared to the product fruit liquor of other examples.

  Moreover, especially about the product fruit liquor of Example 1-3, Example 1-4, and Example 1-5 whose content of the high sweetness degree sweetener was 0.0030 w / v% or more and 0.0080 w / v% or less. Gave an excellent sensory test result.

  As shown in FIG. 1, in all examples, the acidity of the product fruit liquor is 0.15 w / v% in terms of tartaric acid, and the extract content is 0.37 w / v% or 0.38 w / v%. The pH was 3.10.

  Six kinds of product fruit liquors having different ingredients were produced by mixing raw materials including sake, distilled spirits, water, high-intensity sweetener, and acidulant. As the raw fruit wine, 9.5 parts by volume of wine (alcohol content of 12.2 degrees) was used with respect to 100 parts by volume of the product fruit wine. As distilled liquor, 12.4 parts by volume of raw material alcohol (alcohol content: 65.5 degrees) was used with respect to 100 parts by volume of the product fruit liquor. As a high-intensity sweetener, 0.0050 w / v% sucralose was used with respect to the product fruit sake. As the sour agent, 0.0000 w / v% to 0.3900 w / v% of malic acid was used for the product fruit sake. In addition, 78 parts by volume of water was used for 100 parts by volume of the product fruit sake.

  And about each of the obtained six types of product drinks, while measuring the acidity (w / v%), extract content (w / v%), and pH of tartaric acid equivalent to the above-mentioned Example 1, 9 persons A sensory test was conducted by skilled panelists.

  In FIG. 2, the evaluation result of six types of product fruit wine is shown as Example 2-1 to Example 2-6. In addition, in FIG. 2, the product fruit liquor of Example 2-3 was the same product fruit liquor as Example 1-4 in Example 1 mentioned above.

  As shown in FIG. 2, the product fruit liquor of Examples 2-1 to 2-5 in which the acidity in terms of tartaric acid was 0.06 w / v% or more and 0.30 w / v% or less, Excellent sensory test results were obtained compared to the product fruit wine.

  In particular, the product fruit liquor of Examples 2-2, 2-3, and 2-4 in which the acidity in terms of tartaric acid was 0.10 w / v% or more and 0.25 w / v% or less was extremely excellent. Sensory test results were obtained.

  As shown in FIG. 2, in Examples 2-1 to 2-5, the high-sweetness sweetener content of the product fruit wine is 0.0050 w / v%, and the extract content is 0.29 w / v%. As described above, it is 0.50 w / v% or less (in Example 2-2 to Example 2-4, 0.33 w / v% or more, 0.46 w / v% or less), and the pH is 2.84 or more. It was 49 or less (in Example 2-2 to Example 2-4, 2.91 or more and 3.27 or less).

  By mixing the raw material fruit liquor, distilled liquor, water, a raw material containing a high-intensity sweetener, and a sour agent, three types of product fruit liquors with different types of used acidulants were produced. As the raw fruit wine, 9.5 parts by volume of wine (alcohol content of 12.2 degrees) was used with respect to 100 parts by volume of the product fruit wine. As distilled liquor, 12.4 parts by volume of raw material alcohol (alcohol content: 65.5 degrees) was used with respect to 100 parts by volume of the product fruit liquor. As a high-intensity sweetener, 0.0050 w / v% sucralose was used with respect to the product fruit sake. As a sour agent, 0.090 w / v% tartaric acid, 0.077 w / v% malic acid, or 0.040 w / v% tartaric acid and 0.040 w / v% malic acid relative to the product fruit sake A combination was used. In addition, 78 parts by volume of water was used for 100 parts by volume of the product fruit sake.

  And about each of three types of obtained product drinks, while measuring the acidity (w / v%), extract content (w / v%), and pH of tartaric acid conversion similarly to Example 1 mentioned above, nine people A sensory test was conducted by skilled panelists.

  In FIG. 3, the evaluation result of six types of product fruit wine is shown as Example 3-1 to Example 3-3. In addition, in FIG. 3, the product fruit liquor of Example 3-2 was the same product fruit liquor as Example 1-4 in Example 1 mentioned above.

As shown in FIG. 3, extremely excellent sensory test results were obtained for any of the product fruit liquors of Examples 3-1 to 3-3. In addition, as shown in FIG. 3, in all the examples, the high sweetness content of the product fruit wine is 0.0050 w / v%, the acidity is 0.15 w / v%, and the extract content is 0. The pH was 2.93 or more and 3.10 or less.

Claims (7)

A fruit liquor containing a high-intensity sweetener and a sour agent,
The content of the high-intensity sweetener is 0.0010 w / v% or more and 0.0130 w / v% or less,
A fruit wine characterized by having an acidity of 0.05 w / v% or more and 0.40 w / v% or less in terms of tartaric acid. The fruit sake according to claim 1, wherein the content of the high-intensity sweetener is 0.0025 w / v% or more and 0.0090 w / v% or less. The fruit wine according to claim 1 or 2, wherein the acidity is 0.08 w / v% or more and 0.28 w / v% or less in terms of tartaric acid. The fruit liquor according to any one of claims 1 to 3, wherein the extract is less than 1.0 w / v%. The fruit liquor according to any one of claims 1 to 4, wherein the pH is 2.70 or more and 4.00 or less. The fruit liquor according to any one of claims 1 to 5, wherein the acidulant contains one or more selected from the group consisting of tartaric acid, malic acid and citric acid. A fruit liquor according to any one of claims 1 to 6, wherein the fruit liquor according to any one of claims 1 to 6 is produced by mixing a raw material fruit liquor, distilled liquor, a high-sweetness sweetener, and a sour agent. Manufacturing method.

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