JP2018174862A - MANUFACTURING METHOD OF brilliant RED PLUM LIQUOR - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide plum liquor having no browning and maintaining brilliant red color for a long time, without adding a coloring agent or an auxiliary material for coloring it, and at low cost as much as possible, a manufacturing method therefor, and a manufacturing condition of the plum liquor suitable for "Tsuyu Akane" having rich red pigment in pulp.SOLUTION: There is provided a manufacturing method of plum liquor containing following processes (1) to (4). (1) A process for force ripping a plum pulp slightly colored from a green plum under environment of ethylene concentration of 0.1 ml/L or more and less than 2.0 ml/L, temperature of 15°C to 35°C, and humidity of 50% to 100% for 24 hr or longer and less than 96 hr. (2) A process for freezing the force-riped plum pulp. (3) A process for making plum liquor to have alcohol degree at a final product of 18% to 25% by using frozen plum pulp. (4) A process for impregnating the plum pulp into an ethanol-containing solution at 15°C to 40°C for 20 days or more and less than 30 days.SELECTED DRAWING: None

Description

The present invention relates to a red ripening method that prevents browning of plum fruits containing red pigment in the skin and flesh and a method of producing plum wine exhibiting a bright red color.

  Plum wine is a widely consumed fruit wine because it is palatable and healthy among alcoholic beverages. Common plum wine has a pale yellow to vermilion color tone, but in order to enhance added value, it has been conventionally attempted to color plum wine to have a colorful red color or the like.

  As a coloring method to the red to reddish purple of liquors using a natural pigment, the method (for example, refer to patent documents 1) etc. which use the pigment extracted from black rice, etc. are mentioned.

  However, the natural pigment used in Patent Document 1 has low stability, and it is gradually decomposed and the red color fades, and at the same time, browning occurs, so that the commercial value decreases before it reaches the consumer. was there. In addition, there is a problem that auxiliary materials not necessary for the production of ordinary plum wine for coloring are required, and the process becomes complicated, and the taste and smell derived from natural pigments affect the flavor of plum wine. There was also a problem of giving.

  Also, by producing plum wine using ume fruits containing red pigment without adding pigment, plum wine exhibiting red color can be obtained.

  “Tsuyu Akane” is an interspecific hybrid grown by crossing Japanese plum and Japanese plum, which gives large fruits, more coloring of the skin than conventional varieties, and red pigment also in the flesh Is a major feature (see, for example, Non-Patent Document 1). As described above, since the red pigment content of the fruit is larger than that of the conventional plum varieties, umeshu having a reddish color more than the conventional plum varieties can be obtained by using the fruit of dew rose.

  However, the red pigment contained in ume fruits has problems such as browning and fading similarly to the above-mentioned natural pigment. In the past, the main focus was on increasing the red color of plum wine, and attention was not paid to maintaining color quality (browning prevention), but the red plum wine of dew ring also has market value due to browning and fading. The decline was a major issue.

  Therefore, as a method for producing red plum wine using plum fruits such as dew rose that contains a large amount of red pigment, for example, red pigment is separated from other plum wine components, and preservation of red pigment solution containing red pigment and the other A method for producing red plum wine, which can maintain red for a long time, is proposed by separately ripening umeshu ingredients and mixing the two (for example, see Patent Document 2).

However, in the method of Patent Document 2, the red pigment and the plum wine component need to be extracted separately, and the red pigment solution needs to be stored at low temperature or frozen, which complicates the manufacturing process and increases the cost. It was a problem.

JP 11-332508 A JP, 2013-192482, A

Hideaki Yaegaki et al., Fruit Tree Research Institute Research Report, March 2012, No. 13, p. 1-6

  Thus, with regard to plum wine exhibiting a red color, development of a technique for suppressing browning as well as an increase in red pigment has been desired. It is also a matter of course in the art to suppress the increase in manufacturing costs.

  An object of the present invention is to provide plum wine having a bright red color lasting for a long period of time without adding coloring materials and auxiliary materials for coloring and at low cost as much as possible, and a method for producing the same. It is said that.

In addition, the present invention presents the production conditions of plum wine suitable for “dew” in which the flesh is rich in red pigment, that is, optimum conditions in a series of processes such as harvesting, post-ripening, freezing storage, preparation, and dipping. The purpose is to

As a result of intensive studies to solve the above problems, the present inventors harvest slightly colored plum fruits and prevent browning in the step of ripening (redening), and the soaking period of plum wine It has been found that the ultrashort period of less than 30 days can suppress the formation of a brownish component and increase the formation of a bright red component.
The present invention has been completed based on the above findings.

That is, the present invention according to claim 1 relates to the plum fruit slightly colored from plum, the ethylene concentration is 0.1 ml / L or more and less than 2.0 ml / L, the temperature is 15 ° C. or more and 35 ° C. or less, the humidity is 50 The present invention relates to a method for post-ripening plum fruits, characterized in that ripening is performed for a period of 24 hours or more and less than 96 hours in an environment of 100% or more and 100% or less.
The present invention according to claim 2 relates to the method according to claim 1, wherein the plum fruit is dew dew.
In the present invention according to claim 3, in the case where the plum blossoms is classified into 10 stages with the alum as the chromaticity 1 and the ripe plum as the chromaticity 10, the chromaticity is 2 to 8 when the chromaticity of the skin is classified into 10 stages The method according to claim 1 or 2, which is harvested at a time.
The present invention according to claim 4 relates to a method for producing plum wine, which comprises the following steps (1) to (4).
(1) An environment having an ethylene concentration of 0.1 ml / L or more and less than 2.0 ml / L, a temperature of 15 ° C. or more and 35 ° C. or less, and a humidity of 50% or more and 100% or less. And ripening for a period of 24 hours or more and less than 96 hours.
(2) A step of freezing the ripened plum fruits.
(3) A step of preparing plum wine so that the alcohol content in the final product is 18% or more and 25% or less using frozen plum blossoms.
(4) A step of dipping ume fruits into an ethanol-containing solution at a temperature of 15 ° C. or more and 40 ° C. or less for a period of 20 days or more and less than 30 days.
The present invention according to claim 5 relates to the method according to claim 4, wherein the plum fruit is dew dew.
In the present invention according to claim 6, in the case where the plum blossoms is classified into 10 stages, with the alum as the chromaticity 1 and the ripe plum as the chromaticity 10, the chromaticity is 2 to 8 The method according to claim 4 or 5, which is harvested at a time.
The present invention according to claim 7 is that, in the step (4), the absorbance at a wavelength of 430 nm is 0.3 or less, the absorbance at a wavelength of 540 nm is 0.4 or more, and the increase of the absorbance at a wavelength of 540 nm stops. The method according to any one of claims 4 to 6, wherein ume fruits are separated to obtain plum wine.
In the invention according to claim 8, immediately after the preparation, the absorbance at a wavelength of 430 nm is 0.3 or less, and the absorbance at a wavelength of 540 nm is 0.4 or more, and the alcohol content is 18% to 25%. About plum wine, characterized by being.
The present invention according to claim 9 is such that the absorbance at a wavelength of 540 nm is 0.2 or more and the absorbance at a wavelength of 430 nm is 0.4 or less after bottling plum wine immediately after production and storing it for 20 days at 50 ° C. It relates to plum wine according to claim 8, characterized in that

  According to the present invention, it is possible to prevent the browning of pigment due to ripening until the ripening of fruits, since plum fruits are harvested at a time when the plumes are slightly colored.

  According to the present invention, by ripening the harvested plum fruits with ethylene gas, it is possible to increase the red pigment of the flesh and to produce plum wine exhibiting a bright red color.

  According to the present invention, the ripened plum fruit is cryopreserved, and by soaking in an ultra-short period of less than 30 days using an ethanol-containing liquid having a high alcohol content, umeshu exhibiting a bright red color by preventing browning Can be manufactured.

  According to the present invention, it is possible to produce umeshu having a sufficiently red color by extracting more red pigment using an ethanol-containing liquid having a high alcohol content.

According to the present invention, umeshu in which bright red lasts for a long time without browning in a simple manufacturing process without adding coloring agents and auxiliary raw materials for coloring by the above-mentioned device, and a method for manufacturing the same Can be provided.

It is a color swatch of the chromaticity 1-10 of the dew rose pericarp at the time of harvest. The chromaticity “1” is whole yellowish green plum and changes from yellow green to yellow to red as it matures, and the chromaticity “10” is whole ripe red fruit. It is a photographic image figure which shows the dew rose fruit of an appropriate harvest time (chromaticity 2-8) in this invention. It is a photographic image figure (FIG. 2-b) which shows the cross section of the dew rose fruit which the ripening completion completed by the method of this invention. A table showing the results of a ripening test with ethylene gas generated from ripened apricot and banana fruits at a room temperature of 25 ° C and a relative humidity of 50% using dew point fruits having a maturity of "color 2" And a graph. Figures 3 to 6 show the results of using 5 g of (1), 20 g of (2), 50 g of (3) and 50 g of (4) per 1 liter of bag volume of refrigerated apricots, respectively (5) It is the result of using commercially available banana of 5 g, (6) 20 g and (7) 50 g, per 1 L bag volume. In FIGS. 3 to 6, in the graph, ▪ indicates maturity (chromaticity) (left vertical axis), and ◆ indicates ethylene gas concentration (right vertical axis, unit: mL / L). A table showing the results of a ripening test with ethylene gas generated from ripened apricot and banana fruits at a room temperature of 25 ° C. and a relative humidity of 100% using dew point fruits having a maturity of “color 2” And a graph. A table showing the results of a ripening test with ethylene gas generated from ripened apricot and banana fruits at a room temperature of 25 ° C. and a relative humidity of 50% using dew point fruits having a maturity of “color 5” And a graph. A table showing the results of a ripening test with ethylene gas generated from ripened apricot and banana fruits at a room temperature of 25 ° C. and a relative humidity of 100% using dew point fruits having a maturity of “color 5” And a graph. A ripening test with ethylene gas generated from apricot ripened fruits using a dew point fruit whose ripeness is “color 1” to “color 9” under an environment of room temperature 15 ° C. and relative humidity 50% It is a table and a graph which show a result. In Figs. 7 to 10, ● indicates "chromaticity 1", ◆ indicates "chromaticity 2", ■ indicates "chromaticity 5", ▲ indicates "chromaticity 9", and the vertical axis of the graph indicates maturity ( ) Are shown respectively. A ripening test with ethylene gas generated from apricot ripened fruits using a dew point fruit whose maturity is “color 1” to “color 9” under an environment of room temperature 15 ° C. and relative humidity 100% It is a table and a graph which show a result. A ripening test in an environment of room temperature 35 ° C and relative humidity 50% with ethylene gas generated from ripened apricot fruits using dew point fruit whose ripeness is "color 1" to "color 9" It is a table and a graph which show a result. A ripening test in an environment of room temperature 35 ° C and relative humidity 100% with ethylene gas generated from ripened apricot fruits using dew point fruit whose ripeness is "color 1" to "color 9" It is a table and a graph which show a result.

Hereinafter, the present invention will be described in detail.

1. Method for Producing Umeshu The method for producing umeshu according to the present invention includes (1) a ripening step, (2) a freezing step, (3) a charging step, and (4) a dipping step. It is plum wine manufactured by the method. Each step is described in detail below.
The ripening method of the present invention comprises the above ripening step.

(1) Ripening step The ripening step of the present invention comprises plum fruit slightly colored from pomegranate with an ethylene concentration of 0.1 ml / L or more and less than 2.0 ml / L, and a temperature of 15 ° C. or more and 35 ° C. or less, This is a step of ripening for a period of 24 hours or more and less than 96 hours in an environment where the humidity is 50% or more and 100% or less.

(1-a) Plums Fruit As a cultivar of "umes fruits" which is the main raw material of plum wine of the present invention, if it is a cultivar of plums containing red pigment in skin and flesh, without particular limitation of cultivar Although it can be used, it is preferable to use "dew" because the peel and flesh contain a large amount of red pigment.

In the present invention, "umes" includes not only plums but also hybrids between umes and other tree species. Specifically, examples include plums such as "Purple Queen", and cross-breedings of plums such as "Ryu plum", "Li plum", "Sumomoume No. 1" and other tree species.

(1-b) Harvest time While the above-described plum fruits ripen, the red pigment of the peel and pulp increases, but at the same time browning of the red pigment also occurs. In addition, there is a problem that in the open-field cultivation, it will be fallen before it is fully ripened.

  Therefore, as the ume fruits of the present invention, those harvested at the time when the skin is "lightly colored from white plum" are used.

  In the present invention, the plum fruit “slightly colored from the alum” means that the color is 2 to 2 when the color of the skin is classified into 10 levels with the color of the alum as the color 1 and the ripe plum as the color 10. The ume fruits are preferably 8 to 7 and more preferably 3 to 4 and more preferably 4 to 6 (see FIGS. 1 and 2). If the chromaticity is higher than the above range, it is not preferable because there is a risk that the peel and pulp may be browned or dropped and the peel may be damaged. If the chromaticity is lower than the above range, the red pigment is not sufficiently increased, which is also not preferable.

  In addition, FIG. 1 is a color sample of the chromaticity 1-10 of the dew peel peel at the time of harvest. The chromaticity “1” is whole yellowish green plum and changes from yellow green to yellow to red as it matures, and the chromaticity “10” is whole ripe red fruit.

FIG. 2 shows a photographic image (FIG. 2-a) showing dew-ripening fruits in the appropriate harvest period (chromaticities 2 to 8) in the present invention, and a cross-section of the dew-ripening fruits that have been ripened by the method of the present invention. It is a photographic image figure (FIG. 2-b).

(1-c) Ethylene concentration The method for producing plum wine of the present invention prevents over-ripening and browning by ripening plum fruits harvested at the above time using ethylene gas under predetermined conditions. One of the features is to increase (red) the red pigment of the pericarp and pulp.

  About redness method of dew rose, ethylene hardness is more than 2 mL / L, temperature is more than 12 ° C, less than 28 ° C, humidity is more than 60%, more than 100% with plum hardness of 0.6 kg or more, 2.0 kg or less of fruit hardness In the following environment, a method of ripening for 4 days or more has been reported (see JP 2012-191861A). However, in this conventional method, it was difficult to maintain a bright red color because the main focus was on increasing the red pigment of the fruit and no consideration was given to the prevention of browning.

In the present invention, the ethylene concentration in air at the time of post-ripening plum blossoms needs to be 0.1 ml / L or more and less than 2.0 ml / L, preferably 0.5 ml / L or more and 1.9 ml / L or less And more preferably 1.0 ml / L or more and 1.8 ml / L or less. If the ethylene concentration is higher than the above range, it is not preferable because there is a possibility that over-ripening and browning may occur. In addition, when the ethylene concentration is lower than the above range, it is also not preferable because plum fruits are not sufficiently red.
In addition, measurement of ethylene concentration can be performed using a commercially available ethylene gas measuring device.

  The place where this process is performed is not particularly limited as long as the ethylene concentration described above can be maintained. For example, when it is carried out in a closed container, not only a highly airtight container such as plastic or metal but of course a container of cardboard or paper can be used, and the shape is not particularly limited.

  As a method of causing ethylene gas to act on ume fruits, a method of placing in the same place as fruits of other crops that generate ethylene gas can be used.

  (I) When placed in the same place as the fruits of other crops that generate ethylene gas, the other crops are particularly limited as long as they ripen earlier than the plums of the present invention and generate ethylene gas For example, other varieties of plum, apricot, banana, apple and the like can be mentioned. When the ume fruits are dew fruits, ripe apricot fruits used for pollination and ripe bananas readily available on the market are preferred.

  The use amount of the fruits of these other crops may be appropriately adjusted to obtain a desired ethylene concentration. For example, when using apricot or banana ripe fruit, the mass of the apricot or banana ripe fruit per liter of storage volume is suitably 5 g to 100 g.

  In addition, when the time when the ripening of the fruit of other crops is earlier than the harvest time of the plum blossoms fruit, it is possible to use the thing which kept the fruit of other crops refrigerated or frozen, but refrigerated storage It is more preferable to use one that has been stored.

(1-d) Temperature In the present invention, post-ripening of plums can be carried out at normal temperature (approximately 15 ° C. or more and 35 ° C. or less), preferably 20 ° C. or more and 33 ° C. or less, more preferably 23 ° C. or more And 30 ° C. or less. The harvest of ume fruits is usually from June to July (July to August for dew), and room temperature may exceed 35 ° C, but the ripening period is short at less than 96 hours, so the temperature is Even if it is higher than the above range, there is no possibility that overripening or browning occurs. Moreover, when temperature is lower than the said range, since plum blossoms fruits do not fully become redness, it is unpreferable.

(1-e) Humidity In the present invention, the humidity when ripening plum fruits can be 50% or more and 100% or less, preferably 60% or more and 95% or less, more preferably 70% The above is 90% or less. If the humidity is lower than the above range, it is not preferable because the plum fruits are not sufficiently red.
In the present invention, "humidity" refers to relative humidity, that is, the partial pressure of water vapor pressure relative to saturated water vapor pressure.

(1-f) Post-ripening period In the present invention, the ripening period of plums must be 24 hours or more and less than 96 hours, preferably 30 hours or more and 70 hours or less, more preferably 35 hours The above is 60 hours or less. When the ripening period is longer than the above range, it is not preferable because there is a possibility that overripening and browning may occur. In addition, if the ripening period is shorter than the above range, it is also not preferable because plum fruits do not become red enough.

(2) Freezing step The freezing step of the present invention is a step of freezing ripened plum fruits.

By ripening plum fruits under the conditions described in the above (1), the red pigment contained in the peel and pulp significantly increases, and furthermore, browning hardly occurs. However, the red pigment of plum blossoms fades with time as it is and becomes browned. Therefore, in the present invention, it is necessary to freeze ripened plum fruits to suppress deterioration of the red pigment and maintain a bright red color.
In addition, in order to enable the extraction of plum wine ingredients in an ultra-short period of less than 30 days in the subsequent immersion step, it is necessary to destroy the cell walls of the plum blossoms to some extent by freezing.

(2-a) Pretreatment In the present invention, the ripened plum fruits are washed with water and wiped with water, or washed with water or the like before being freeze-treated. Foreign matter and dirt may be removed.

(2-b) Freezing method In the present invention, means for freezing plum fruits are not particularly limited, and freezing means commonly used in food production such as air freezing can be used.

As freezing conditions, it is preferable to make slow freezing in a freezer below the freezing point which is a temperature at which plum fruits freeze, preferably -5 ° C or less, more preferably -18 to -20 ° C. By passing the maximum ice crystal formation temperature zone for a long time by slow freezing, it is possible to destroy the cell wall of the plum blossoms fruit and to promote the extraction of the plum wine component and the red pigment.

(2-c) Freezing storage period The plum blossoms fruits frozen in this way are stored in a frozen state until the next feeding step.
The cryopreservation period can be approximately 12 months or less. Within this period, the original quality of plum fruits is maintained.

(3) Feeding step In the feeding step of the present invention, the alcohol content (alcohol concentration) in the final product is 18% (V / V) or more and 25% (V / V) or less using frozen plum fruits This is the process of preparing plum wine.
This process can be carried out in the same manner as a conventional plum wine production method except for the following conditions.

(3-a) Plum Fruit In this step, the ripened plum fruit ripened in the above can be immersed in the ethanol-containing solution in a frozen state.

(3-b) Ethanol-Containing Solution In the present invention, the alcohol concentration of the ethanol-containing solution is preferably such that the alcohol content (alcohol concentration) in the final product is 18% (V / V) or more and 25% (V / V) or less The alcohol concentration may be 18 to 23% (V / V), more preferably 18 to 21% (V / V). If the alcohol content (alcohol concentration) in the final product is lower than the above range, browning and fading of the red pigment extracted from the plum blossoms progress, which is not preferable.

The type of ethanol-containing solution is not particularly limited, but, for example, distilled spirits such as alcohol for raw material, shochu, awamori, brandy, vodka, gin can be used.

(3-c) Sugar In addition, sugar may be added to the ethanol-containing solution. The sugar to be added to the ethanol-containing solution is not particularly limited as long as it is a sugar generally used for producing plum wine, but, for example, glacial sugar, sugar, isomerized sugar, monosaccharide (fructose, glucose), disaccharide (sucrose, Lactose), polysaccharides, liquid sugar, triple sugar and the like can be used.

(3-d) Preparation In the present invention, the addition amount of the ethanol-containing solution and the sugar to the plum blossoms, that is, the preparation can be the same as in the usual umeshu production, and is not particularly limited. The ratio of fruit set (kg): ethanol-containing solution (L): sugar (kg) can be 1: (1.5): (0.5).

(3-e) Temperature In the present invention, the temperature condition at the time of preparation is not particularly limited, but from the viewpoint of preventing browning while extracting necessary components such as red pigment and organic acid from ume fruits, room temperature is 15 to 35 It is preferable to carry out in the environment of ° C, more preferably 20 to 30 ° C.

(4) Soaking process The soaking process of the present invention is a process of soaking plum wine for a period of 20 days or more and less than 30 days after immersing plum fruit in the ethanol-containing solution in the above.
This process can be carried out in the same manner as a conventional plum wine production method except for the following conditions.

(4-a) Immersion period Normally, the soaking period (immersion period) of plum wine is said to be about 1 year, and it is generally 3 months or more even in a short period, but in the present invention , Can not hold a bright red of plum wine.

  Therefore, in the present invention, the cell wall of a part of the plum blossoms is destroyed by the freezing step (2), and it is immersed in an ethanol-containing solution having a high alcohol content for 20 days or more and less than 30 days, preferably By immersion for an extremely short period of 22 to 28 days, more preferably 24 to 26 days, it is possible to extract a red pigment or a taste / scent component such as an organic acid. When the immersion period is longer than the above range, it is not preferable because it causes browning or fading of the red pigment or elution of unnecessary components such as miscellaneous components and brown pigment. In addition, when the immersion period is shorter than the above range, it is not preferable because extraction of necessary components such as a red pigment and an organic acid becomes insufficient.

The end of the immersion period can be made when the red pigment concentration in the extract (umeshu) reaches the maximum value. The extraction rate of red pigment from ume fruits varies depending on room temperature, alcohol concentration of ethanol-containing solution, etc., but when the red pigment concentration rises to some extent, the extraction rate reaches a plateau and gradually decreases due to fading or browning.
The measurement of the red pigment concentration in the extract (umeshu) can be performed, for example, by measuring the absorbance at a wavelength of 540 nm with a spectrophotometer.

After the immersion period, plum fruits can be separated and provided as plum liquor.
In addition, if necessary, it is possible to provide a step of storing plum wine after the immersion period at a low temperature. The storage step is preferably performed in a chilled temperature range of 0 ° C. to 5 ° C. and under light-shielded conditions.

(4-b) Temperature It is preferable to perform this process under room temperature of 15 degreeC or more and 40 degrees C or less, More preferably, it is 15-35 degreeC, More preferably, it is 20-30 degreeC. Temperature conditions higher than the above range are not preferable because they cause browning or fading of the red pigment, or elution of unnecessary components such as miscellaneous components and brown pigments. In addition, temperature conditions lower than the above range are not preferable because extraction of necessary components such as a red pigment and an organic acid becomes insufficient.

2. Novel Umeshu Umeshu produced by the above-mentioned method of the present invention is rich in red pigment and shows a bright red color due to low content of brown component, and also has high alcohol content, browning of red pigment Is a plum wine that is suppressed and bright red lasts for a long time.

The evaluation of the content of the red pigment in the plum wine of the present invention can be performed by measuring the absorbance at a wavelength of 540 nm with a spectrophotometer. In the present invention, it can be evaluated that it is plum wine containing a large amount of red pigment if the absorbance 540 nm in stock solution conversion is 0.4 or more immediately after production.
In addition, the evaluation of the total content of the brown component (the component produced by the browning of the red pigment and the brown pigment in the plum wine of the present invention can be evaluated by measuring the absorbance at a wavelength of 430 nm with a spectrophotometer. Then, immediately after the preparation, if the absorbance 430 nm in terms of the stock solution is 0.3 or less, it can be evaluated as plum wine having a low content of the brown component.
In the present invention, if the absorbance at a wavelength of 540 nm of plum wine is 0.4 or more and the absorbance at a wavelength of 430 nm is 0.3 or less, it can be evaluated as a plum wine exhibiting "bright red color".

As described above, since the red pigment contained in the plum wine of the present invention is unstable, it causes browning and fading with the passage of time and heat, and the amount thereof decreases gradually. On the contrary, the content of the brown component in the plum wine of the present invention increases with the passage of time and heat.
However, plum wine manufactured by the above-mentioned method of the present invention has a feature that "bright red" lasts for a long time as compared with conventional red plum wine.

As an indicator of the "bright red" stability of the plum wine of the present invention, for example, the red pigment and the brown component (total of the component produced by browning of the red pigment and the brown pigment) when stored for a long time after production An amount can be used.
Specifically, as shown in Example 4, a severe test at 50 ° C. for 20 days (corresponding to the storage condition at normal temperature 20 ° C. for 16 months) is performed, and then wavelength 540 nm (red dye) and wavelength 430 nm (brown) The stability of the "bright red" can be evaluated by measuring the absorbance of the component) and calculating the rate of increase or decrease before and after the test.
According to this evaluation method, if the absorbance 540 nm (red dye) is maintained at 70% or more and the increase in absorbance 430 nm (brown component) is 150% or less after the severe test, "bright red" It can be evaluated that it is highly stable plum wine.

The present invention will be specifically described by way of examples and the like below.

Test Example 1 (comparison of ethylene gas concentration generated from apricot and banana)
The ethylene gas concentration generated from the ripened fruits of apricot and banana was measured as a source of ethylene gas used for the post-ripening of plum fruits.
Apricot used what stored about 20 days in a freezer (about -18 ° C) or a refrigerator (about 5 ° C) after harvesting a ripening fruit. As the banana, a commercially available ripe banana was used.
In a polyethylene bag, 100 g of apricot or banana ripe fruit per liter was placed and sealed, and left at a room temperature of about 25 ° C. Thereafter, the ethylene gas concentration inside the bag was measured over time.
The results are shown in Table 1.

Unit: mL / L

From Table 1, the commercially available banana had the highest ethylene gas concentration. It was found that, although the chilled apricot has a lower ethylene gas concentration than the banana, it can be sufficiently used as a source of ethylene gas. However, it was found that frozen apricots hardly generate ethylene gas and can not be used as an ethylene gas generation source.

Example 1 (Apricot, post-ripening test using banana)
The ripening test with ethylene gas generated from the ripened fruits of apricot and banana was carried out using the dew point fruit whose maturity is "color 2" and "color 5".
Among the fruits immediately after harvest, those of "color 2" and "color 5" were selected for the dew drop fruits and subjected to the test.
Apricot used what stored about 20 days in a refrigerator about 5 ° C after harvesting a ripening fruit. As the banana, a commercially available ripe banana was used.
In a resin-made harvest container with a mesh bottom, put 20 kg of dew point fruit and apricot or banana ripe fruit, cover with a polyethylene bag and seal, room temperature 25 ° C, relative humidity 50% or It was left under 100% conditions.
Thereafter, the ethylene gas concentration (unit: mL / L) inside the bag and the ripening degree (chromaticity) of the dew point fruit were measured over time. Measurement of the degree of ripeness (chromaticity) of the dew point fruit was performed visually.

The results are shown in FIGS.
Fig. 3 shows the results of ripening the fruit of "color 2" at 50% relative humidity; Fig. 4 shows the results of ripening the fruit of "color 2" at 100% relative humidity; FIG. 6 shows the results of ripening the fruits of degree 5 ”at relative humidity of 50%; FIG. 6 shows the results of ripening the fruits of“ color 5 ”at relative humidity of 100%.
In Figures 3-6, (1) is the result of using 5 g of (2), 20 g of (2), 50 g of (3) and 100 g of (4) per 1 L of bag volume, and (5) of 5 g of refrigerated apricots. It is the result of using commercially available bananas of 20 g for (6) and 50 g for (7) per liter of bag volume.
In FIGS. 3 to 6, in the graph, ▪ indicates maturity (chromaticity) (left vertical axis), and ◆ indicates ethylene gas concentration (right vertical axis, unit: mL / L).

From the results of FIGS. 3 to 6, it was found that under any conditions, it is possible to sufficiently redden the dew rose fruits to “chromaticity 10” with a short ripening period of 24 to 95 hours. In addition, it was found that the higher the ethylene gas concentration, the more the ripening is promoted and the shorter the ripening period.
Furthermore, when FIG. 3 and FIG. 5 are compared, in the environment of 50% of relative humidity, a big difference was not seen in the ripening period in the plum fruit of "color 2" and "color 5". On the other hand, when FIG. 4 and FIG. 6 are compared, in the environment of 100% of relative humidity, as a result of promoting ripening more, there was a tendency that the ripening period of “chromaticity 5” is significantly shortened.

Example 2 (ripening test under different temperature conditions)
A ripening test was conducted with ethylene gas generated from a ripened apricot fruit, using dew point fruit having a ripening degree of "chromaticity 1" to "chromaticity 9" at a room temperature of 15 to 35 ° C.
Using dew point fruits of “color 1”, “color 2”, “color 5” and “color 9”, under conditions of room temperature 15 ° C. or 35 ° C., relative humidity 50% or 100%, The ripening test was conducted in the same manner as in Example 1.
In all the tests, the amount of refrigerated apricot used was 50 g per liter of bag volume.

The results are shown in FIGS.
Fig. 7 shows the case of post-ripening at room temperature 15 ° C and relative humidity 50%; Fig. 8 shows the case of post-ripening at room temperature 15 ° C and relative humidity 100%; Fig. 9 shows the case of addition at room temperature 35 ° C and 50% relative humidity FIG. 10 shows the results of ripening at room temperature of 35 ° C. and relative humidity of 100%.
In Figs. 7 to 10, ● indicates "chromaticity 1", ◆ indicates "chromaticity 2", ■ indicates "chromaticity 5", ▲ indicates "chromaticity 9", and the vertical axis of the graph indicates maturity ( ) Are shown respectively.

From the results of FIGS. 7 to 10, under any condition, dewdrop fruits of "color 2" to "color 9" are sufficiently redned to "color 10" in a short ripening period of 24 to 95 hours. It turned out that it is possible. However, it is desirable to actually harvest the fruit of "color 9" by "color 8" in consideration of the risk of browning due to fruit drop and overripening. On the other hand, the fruit of "chromaticity 1" was only "chromaticity 7" at most at 4 days even in an environment of 35 ° C. and 100%, and ripening was insufficient (FIG. 10).
From these results, when the plum blossoms used in the ripening step of the present invention are classified into 10 stages, the color of the pericarp is classified into 10 stages, with the alum being "chromaticity 1" and the mature plum being "chromaticity 10", It turned out that what was harvested at the time whose chromaticity is 2-8 was suitable.

Further, comparing FIG. 7 with FIG. 9 and FIG. 8 with FIG. 10, as the ethylene gas concentration becomes higher at room temperature 35 ° C. than at room temperature 15 ° C., ripening is promoted and the ripening period is remarkable. There was a tendency to be shortened.

Example 3 (immersion test of plum wine at different temperatures)
The ripening test of plum wine was conducted using dew-ripened fruits ripened and frozen according to the method of Example 1.
First, using dew point fruits of "color 5", ethylene gas generated from apricot's fully ripened fruits (50 g per liter of bag volume) was used under the conditions of room temperature 25 ° C. and relative humidity 100%. Similarly, I ripened up to "chromaticity 10".
Next, the ripened dew point fruit is stored for 30 days in a freezer at -20 ° C., and then 1 kg of frozen dew point fruit is placed in a glass container containing alcohol (45.5% alcohol) 1.3 for raw material L and 0.5 kg of glacial sugar were added and sealed, and plum wine was charged. The alcohol content after charging was 24%.
After charging, it was immersed (stirred once / day) for 20 to 30 days under room temperature conditions shown in Table 2 to extract plum wine.

  During the immersion period, the extract was collected every 5 days, and the absorbance at a wavelength of 430 nm and 540 nm was measured with a spectrophotometer. After the twentieth day, when the increase in absorbance at a wavelength of 540 nm, which indicates the content of the red pigment, stopped (it turned to decrease), the dew drop fruits were separated from the extract to terminate the test. The absorbance at a wavelength of 430 nm indicates the content of a component exhibiting a brown color.

The results are shown in Table 2. The criteria for "evaluation" in Table 2 are as follows.
○: Umeshu exhibiting a bright red color (Absorbance 540 nm at the end of the test is 0.4 or more, and 430 nm absorbance is 0.3 or less)
X: Plum red that is not bright red (the absorbance at the end of the test is less than 0.4 and the absorbance at 430 nm is greater than 0.3)

From Table 2, when the immersion temperature is in the range of 15 ° C. or more and 40 ° C. or less, the absorbance 540 nm showing the red pigment content within 30 days exceeds 0.4, and the brown at 30 days or when the increase in absorbance 540 stops. The absorbance 430 nm indicating the component content was 0.3 or less, and it was found that plum wine exhibiting a bright red color was obtained.
On the other hand, below 15 ° C., the increase in absorbance at 540 nm was gradual and did not exceed 0.4 even on the 30th day, whereas the increase in absorbance at 430 nm was rapid, and plum wine exhibiting a bright red color was not obtained. Moreover, after reaching 40 ° C., after reaching a peak of absorbance 540 nm on the 10th, fading and browning of red progressed rapidly, and absorbance 430 nm exceeded 0.3 on the 15th day.
From these results, it was found that the immersion temperature is preferably 15 ° C. or more and 40 ° C. or less, and more preferably 25 ° C. or more and 40 ° C. or less.

Example 4 (stability evaluation test of red plum wine)
A severe test was conducted at 50 ° C. for 20 days using red plum wine of different alcohol contents manufactured by the method of Example 3, and the stability of “bright red” in the red plum wine of the present invention was evaluated.
In the umeshu manufacturing method shown in Example 3, the immersion temperature is 25 ° C., the immersion period is 25 days, the alcohol content of the raw material alcohol used for charging is changed, and red umeshu having the alcohol content shown in Table 3 below Manufactured.
Next, a severe test was conducted by sealing each plum wine in a glass container and storing it for 20 days under the room temperature of 50 ° C. (same condition when stored for 16 months at normal temperature (20 ° C.)). . The absorbance at 540 nm (indicating a red pigment content) and the absorbance at 430 nm (indicating a brown component content) before and after the test were measured in the same manner as in Example 3.

  The results are shown in Table 3. In Table 3, "% increase / decrease" indicates the ratio (%) of the absorbance after the test to the absorbance before the test. Moreover, in Table 3, the result of having evaluated red stability in three steps of x, (circle), and (double-circle) based on the value of increase / decrease% of a light absorbency 540 nm and 430 nm is shown.

From Table 3, in the alcohol concentration range of 18 to 25%, the red color (540 nm) is maintained 76% or more after the test, and the increase in brown color (430 nm) is also suppressed to less than 142%. Was less than 0.4, and it turned out that "bright red" stability is high. In particular, in the range of 18 to 21%, it showed extremely high stability.
On the other hand, when the alcohol content is less than 18% or more than 25%, the increase in brown color (430 nm) is large, the absorbance 430 nm after test is over 0.45, and the red color (540 nm) is also greatly reduced. It was found that fading and browning proceeded rapidly.
No significant change in flavor was observed before and after the test with any alcohol content.
From these results, the alcohol content in the final product is preferably 18 to 25%, particularly preferably 18 to 21%. Within this range, the red plum wine of the present invention is "bright red" It was shown that the stability of is extremely excellent.

  According to the present invention, it is possible to provide a ripening method suitable for “Dokin”, as well as plum wine having a bright red color lasting for a long time, and a method for producing the same. Therefore, the present invention is expected to contribute in the liquor manufacturing industry.

Claims (9)

The plum fruit that is slightly colored from plum blossoms has an ethylene concentration of 0.1 ml / L or more and less than 2.0 ml / L, a temperature of 15 ° C. or more and 35 ° C. or less, and a humidity of 50% or more and 100% or less, 24 A method of post-ripening plum fruits, characterized in that the ripening is carried out for a period of more than hours and less than 96 hours.
The method according to claim 1, wherein the ume fruit is dew.
The ume fruits are harvested at a time when the chromaticity is 2 to 8 when the chromaticity of the pericarp is classified into 10 stages, with the alum as the chromaticity 1 and the ripe plum as the chromaticity 10. A method according to claim 1 or 2.
The manufacturing method of plum wine characterized by including the process of following (1)-(4).
(1) An environment having an ethylene concentration of 0.1 ml / L or more and less than 2.0 ml / L, a temperature of 15 ° C. or more and 35 ° C. or less, and a humidity of 50% or more and 100% or less. And ripening for a period of 24 hours or more and less than 96 hours.
(2) A step of freezing the ripened plum fruits.
(3) A step of preparing plum wine so that the alcohol content in the final product is 18% or more and 25% or less using frozen plum blossoms.
(4) A step of dipping ume fruits into an ethanol-containing solution at a temperature of 15 ° C. or more and 40 ° C. or less for a period of 20 days or more and less than 30 days.
5. The method of claim 4, wherein the plum fruit is dew.
The ume fruits are harvested at a time when the chromaticity is 2 to 8 when the chromaticity of the pericarp is classified into 10 stages, with the alum as the chromaticity 1 and the ripe plum as the chromaticity 10. A method according to claim 4 or 5.
In the step (4), when the absorbance at a wavelength of 430 nm is 0.3 or less, the absorbance at a wavelength of 540 nm is 0.4 or more, and the increase of the absorbance at a wavelength of 540 nm stops, the plum blossoms are separated The method according to any one of claims 4 to 6, characterized by obtaining plum wine.
Immediately after production, the absorbance at a wavelength of 430 nm is 0.3 or less, and the absorbance at a wavelength of 540 nm is 0.4 or more, and the alcohol content is 18% or more and 25% or less. .
  The bottle is packed with plum wine immediately after production, and after storing for 20 days at 50 ° C., the absorbance at a wavelength of 540 nm is 0.2 or more, and the absorbance at a wavelength of 430 nm is 0.4 or less. Plum wine described in Item 8.