JP2829716B2 - Manufacturing method of alcoholic beverages - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of fruit liquor and its distilled liquor. When a fruit having a high pectin content is used as a fermentation raw material, the methoxy group of pectin is decomposed by pectin esterase generated during the overripening of the fruit, and methanol is accumulated. INDUSTRIAL APPLICABILITY The present invention is effective in alcoholic beverages in which fruit juice is subjected to alcohol fermentation by yeast, particularly in distilled liquor in which methanol is concentrated by distillation. high.

[0002]

2. Description of the Related Art The concentration of methanol contained in alcoholic beverages is regulated by the Food Sanitation Law. That is, beverages containing 1 mg or more of methanol per cubic centimeter of alcoholic beverage are considered to be harmful beverages.

[0003] As a method for reducing the methanol content of fruit wine, three methods have conventionally been known. That is,
1) a method using a distillation apparatus such as Super Aros Pass,
2) heat-treating the fruit to deactivate the enzyme; and 3) removing the skin.

[0004] A method using a distillation apparatus such as Super Aros Pass is a method used for producing a high-purity alcohol distilled liquor. Distillation by this method can separate ethanol and methanol. However, at the same time, the complex flavor required for brandy (distilled liquor) was lost, and it was not possible to obtain an excellent distilled liquor that retained the characteristics of the raw fruit. In the heat treatment method, it is necessary to provide a heating device to raise a large amount of fruit to a temperature at which protein denaturation occurs, and the flavor was decomposed by heating. As a method for removing the skin, it is sufficient to separate only the contents of the fruit with a squeezing machine before fermentation, and there are few difficulties in carrying out the method, but the methanol removing effect is not high.

On the other hand, there has hitherto been a method of filling fruits with a gas such as nitrogen or carbon dioxide for producing a kind. Used in the production of red wine by a method called carbonic maceration. In this method, grapes are placed in a container, filled with carbon dioxide or nitrogen gas, and sealed. By anaerobic extraction and fermentation the wine produces a soft flavor and complex aroma. However, this method does not release gases such as nitrogen and carbon dioxide, so that the methanol concentration cannot be reduced.

[0006]

SUMMARY OF THE INVENTION In an alcoholic beverage obtained by fermenting alcohol with yeast using a pectin-rich fruit as a raw material, and further in a distilled liquor obtained by distilling the same, the methanol concentration is reduced, and There has been a demand for a production method capable of producing the characteristics of the flavor from the sushi.

An object of the present invention is to develop a method for producing an alcoholic beverage having a low methanol content, and to provide a product having a methanol content lower than the regulation value of the Food Sanitation Law.

[0008]

[Means for solving the problems] According to the research of the present inventors,
It has been found that the above objectives are achieved by using pectinesterase and oxygen-free gas.

That is, pectin esterase is added to the juice to dissociate all methoxy groups of the pectin, and the pectin is accumulated in the juice as methanol. Next, a gas containing no oxygen is dispersed in the juice, and methanol is volatilized in the air together with the gas to reduce the methanol concentration in the juice. Thereafter, brewer's yeast is added, alcohol fermentation is performed to produce an alcoholic beverage, and a product having a methanol content below the regulation value of the Food Sanitation Law can be produced. Furthermore, even if this alcoholic beverage is distilled to produce distilled liquor (brandy), it is possible to produce a product in which the methanol content is less than or equal to the regulated value of the Food Sanitation Law.

[0010] The pectinesterase used can be of any origin. It may be a plant or a microorganism. In addition, commercially available pectinase is usually not pure, and usually contains pectinesterase. Therefore, a commercially available pectinase preparation can be used in the present invention. .

The gas blown into the fruit juice is preferably a gas containing no oxygen. When gas containing oxygen is blown into the juice, the juice rots. Therefore, the gas used in the present invention needs to be a gas such as carbon dioxide, nitrogen, or helium, or a mixture thereof, and containing no oxygen.

The yeast used for fermentation to obtain an alcoholic beverage can be used without particular limitation as long as it is yeast for brewing.

[0013]

[Action] Brewed products made from fruits with a high pectin quality have a high methanol content. This is because the methyl group modifying pectin is hydrolyzed by pectin esterase. Pectinesterase is an enzyme that is biosynthesized in fruits along with pectinase along with the overripening of the fruits.

In the present invention, methanol derived from fruit pectin is produced by adding pectin esterase. Then, gas containing no oxygen is volatilized by blowing the gas to reduce the methanol concentration.

After that, since alcohol fermentation is performed, the fragrance components produced by the fermentation do not volatilize.

[0016]

The present invention will be described in detail below with reference to examples. However, the present invention is not limited to these examples.

As a fermentation raw material, ripe plums (red star species) were used. Naturally thaw the frozen plums,
Seeds were removed. This was crushed with a mixer to obtain plum juice. The sugar content was about 12% Brix. Pectinesterase was added to 3 kg of this fruit juice, and a commercially available pectinase preparation was used. Pectinase preparations are
Using Ultra (Novo Nordisk), 0.1% for juice
The mixture was added and kept at 45 ° C. for 2 hours. The reaction time required for methanol production by addition of pectinase was 2 hours at 45 ° C. Methanol was produced at about 820 ppm, and reached a plateau.

On the other hand, fruit juice which was not treated with pectinase and carbon dioxide was used as a control. Other conditions are the same.

Carbon dioxide was blown into the fruit juice from which methanol was completely drained. Using a diffuser, bubbles were reduced and 300 ml was blown per minute. The amount of methanol present in the juice decreased with time, and 70% or more was volatilized in 18 hours of blowing carbon dioxide.

Next, the fruit juice from which methanol was evaporated was subjected to alcohol fermentation. The yeast used for fermentation was Saccharomyc, a low-temperature fermentable yeast donated by the Yamanashi Prefectural Industrial Technology Center.
es cerevisiae Yamanashi W-3 strain was used. Yeast is YPD
The cells were cultured and collected in a medium, and stored at -80 ° C in 20% glycerol. When used, the frozen yeast was activated with YPD medium. Glucose was supplemented so that the sugar content in the treated plum juice was about 25%. Yeast was added thereto, and alcohol fermentation was performed at 25 ° C.

The produced plum wine has a methanol concentration of 40 ppm, which is 1 when compared with 583 ppm of the untreated control plot.
It was kept below a certain rate.

The produced plum wine was distilled with a single still to give a crude fraction brandy. The methanol concentration of the distilled liquor produced by the method of the present invention was 117 ppm, which was much lower than the 1000 ppm specified by the Food Sanitation Law.
However, in the target area, it was 1615 ppm, which exceeded the standards of the Food Sanitation Law (Table 1). The produced plum wine and crude brandy had excellent flavor and low methanol concentration.

[0023]

[Table 1] Frame 01

[0024]

According to the present invention, an alcoholic beverage such as fruit liquor and fruit brandy having a low methanol concentration and conforming to the standards of the Food Sanitation Law by performing the pectin esterase treatment and the volatilization treatment of methanol with an oxygen-free gas according to the present invention. Can be manufactured.

──────────────────────────────────────────────────続 き Continued on the front page (56) References Food Chem. 4 [2] (1979) p. 143-148 (58) Fields surveyed (Int. Cl. ⁶ , DB name) C12G 3/02 118 C12G 3/08 JICST file (JOIS)

Claims (2)

(57) [Claims] When producing an alcoholic beverage from a pectin-rich fruit as a raw material, an enzyme agent containing pectin esterase is added to the juice, methanol is produced from the pectin, and a gas is blown into the juice to volatilize the methanol. Thereafter, a method for producing an alcoholic beverage through a production process in which alcohol is fermented by brewer's yeast. 2. A method for producing an alcoholic beverage, wherein the gas of claim 1 is carbon dioxide, nitrogen, or a mixture of the two and does not contain oxygen.