JP3118435B2 - Red wine ingredients - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to red wine raw materials. More specifically, it is a red wine raw material that can impart a flavor of red wine to a seasoning sauce such as a Dumigrass sauce, and especially a mild acidity and astringency, and a red wine that can impart a rich body. It is about raw materials.

[0002]

2. Description of the Related Art Conventionally, in order to prepare Western-style dishes such as beef stew and hashed beef, a deep flavor is imparted to a dish by adding a seasoning sauce such as a Dumigrass sauce. ing.
Red wine is indispensable for obtaining a seasoning sauce capable of imparting a deep flavor.

[0003] However, among red wines, those with excellent flavor are expensive, and when such red wine is used for flavoring a seasoning sauce, an increase in raw material costs cannot be avoided. Therefore, the content of the extract is reduced to 18% (W /
V) Concentrated wine compositions for cooking that have at least the above and can produce a wine flavor even in a small amount (Japanese Patent Application Laid-Open No. 3-240462) have been proposed.

[0004] However, when red wine is concentrated as described above, the astringency and sourness of red wine, which are suitable for cooking,
And body are reduced. For this reason, the conventional technique has a problem that the flavor of red wine cannot be sufficiently imparted to a dish.

In order to solve the above-mentioned problems, the present applicant has proposed a red wine concentrate comprising a red wine concentrate, a residue concentrate obtained by distilling a red wine to collect a distillate, and a wine flavor (Japanese Patent Application Laid-Open No. Hei 8- 38097). The red wine raw material focuses on the above-mentioned residual liquid concentrate, which was conventionally abandoned as a waste liquid, and suppresses the astringency and sourness of the wine, and enhances the richness. The body can be applied to a seasoning sauce or the like.

[0006] However, even with the above red wine raw materials, the sourness and astringency tend to still be felt sharply in the flavor, and the body needs to be further enhanced.

[0007]

The inventor of the present invention, worried about the above problems, is a red wine raw material which is used by adding it to a seasoning sauce or the like, while maintaining the flavor level of the red wine itself while maintaining its acidity and astringency. The challenge was to make the taste mild, and to provide something with a richer body.
Diligent research and development.

[0008]

As a result, it has been found that the sharp sourness and astringency felt in the red wine raw material according to the present applicant's application are caused by the above-mentioned residual liquid concentrate, and the red wine raw material Only when the above-mentioned residual liquid concentrate used for low-temperature storage is kept at a low temperature for a certain period of time, it has been found that the sharp sourness and astringency in the above-mentioned red wine raw material are suppressed and the body is enhanced, and the present invention has been achieved. It was.

That is, the present invention relates to a red wine concentrate comprising a red wine concentrate, a residue concentrate obtained by distilling red wine to obtain a distillate, and a wine flavor, wherein the residue concentrate is from 4 months to 24 months. A red wine raw material characterized by being stored at a low temperature for months.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The red wine concentrate according to the present invention is obtained by subjecting red wine to a concentration treatment. As the red wine, black grape or dark red agar is fermented without separating the skin and seeds, as long as the pigment in the skin and the tannin in the seeds are eluted in the alcoholic beverage. May be used.

In concentrating red wine, for example, there is a method in which red wine is put into a vacuum concentrator or the like and concentrated under reduced pressure at a temperature of about 50 ° C. If the flavor and components of the red wine do not change significantly, they may be concentrated by a method other than the above. In the present invention, it is desirable to adopt a method in which the alcohol content in the concentrate of red wine remains 5 to 10% of the red wine before the concentration process by the above-described concentration process.

The concentration of the red wine concentrate used in the present invention is preferably 3 to 12 times, more preferably 6 to 11 times. When the concentration of the red wine concentrate is higher than 12 times, the sweetness peculiar to the red wine tends to decrease. Conversely, if the concentration is less than three times, a large amount of red wine concentrate needs to be added, so that the cost reduction of raw materials by using the concentrate cannot be expected. In the present specification, when the degree of concentration is described, for example, double concentration means that the volume of red wine after concentration is reduced to half the volume before concentration.

[0013] The red wine raw material of the present invention contains the above-mentioned red wine concentrate, so that the sweetness unique to red wine can be obtained.
Aroma and sourness are imparted. The content of the red wine concentrate varies depending on the concentration of the red wine concentrate. For example, when the red wine concentrate is concentrated 10 times, it occupies 35% to 60% by weight with respect to the total amount of the red wine raw material, and when it is 6 times, occupies 50% to 70% by weight with respect to the total amount of the red wine raw material. It is preferable to contain it.

In the present invention, the residual liquid concentrate stored at a low temperature for a certain period of time, that is, the residual liquid concentrate obtained by distilling a red wine and collecting a distillate, is stored at a low temperature for 4 to 24 months. . By using this residual liquid concentrate, mild acidity, astringency, and rich body can be imparted.

The above-mentioned residual liquid is a liquid remaining after the red wine is put into a simple distillation machine or a continuous distillation machine and distilled to collect all or a part of the alcohol contained in the red wine. . Specifically, brandy or red wine as a raw material, liquor raw materials, medical use, brewed alcohol used as a food alcohol is the above-mentioned distillate, the remainder is a residual liquid, that is, a liquid that has been discarded .

The above-mentioned residual liquid is concentrated by a known method such as heat concentration or concentration under reduced pressure to obtain a residual liquid concentrate. The concentration of the residual liquid is preferably 8 to 20 times, more preferably 10 to 14 times. If the concentration is less than 8 times, even if the low-temperature preservation treatment described below is performed, the finally obtained red wine raw material tends to have insufficient astringency and richness. On the contrary, when the concentration of the residual liquid exceeds 20 times, the flavor of the residual liquid tends to be different from that of red wine.

The content of the above-mentioned residue concentrate varies depending on the degree of concentration of the residue concentrate. For example, when the concentration of the residual liquid concentrate is 8 times, 70% by weight to 88% by weight based on the total amount of the red wine raw material, and when the concentration is 14 times, 40% by weight to 50% by weight based on the total amount of the red wine raw material. It is flavor-friendly that it is contained so as to occupy. Further, as the concentration of the above-mentioned red wine concentrate increases, it is preferable to use a concentrate of the remaining liquid having a small concentration. For example, when the concentration of a red wine concentrate is 10 to 11 times, use of a residual liquid concentrate having a concentration of 10 to 12 times may be used. Thereby, the deterioration of the flavor due to the concentration can be effectively prevented.

In the present invention, the storage period of the residual liquid concentrate is preferably from 4 months to 24 months, more preferably from 6 months to 18 months. In the case of less than 4 months, the finally obtained red wine raw material has a sharp feeling of sourness and astringency due to the residual liquid concentrate, and has an insufficient body. Note that the flavor of the residual liquid concentrate reaches a peak by 24 months after the start of storage, and thereafter, there is no sign of further improving the flavor.

The storage temperature T ° C of the residual liquid concentrate is the freezing point of the residual liquid concentrate <T ≦ 20 ° C, and more preferably 3 ° C to 1 ° C.
Preferably it is 0 ° C. When the temperature of the residual liquid concentrate is at the freezing point, that is, when part or all of the residual liquid concentrate freezes, a part of the components of the residual liquid concentrate is separated. A red wine raw material containing a residual liquid concentrate in which such component separation has occurred tends to have a sharp acidity and astringency and an insufficient body. On the other hand, when stored at a temperature exceeding 20 ° C., the red wine flavor is scattered or an unpleasant odor is generated due to the deterioration of the residual liquid concentrate, so that a red wine raw material having a suitable flavor cannot be obtained.

The wine flavor in the present invention can be used without any limitation as long as it has a wine extract (wine lease) as a main component. By using the above-mentioned wine flavor, the above-mentioned red wine concentrate and the remaining liquid concentrate among the red wine flavors are given a fragrance which is insufficient, and the flavor balance of the red wine raw material is improved. The content of wine flavor is 0.05% by weight to 5% by weight, and more preferably 0.1% by weight, based on the total amount of red wine ingredients.
It is preferably about 3% by weight. In any case of less than 0.05% by weight or more than 5% by weight, it is difficult to impart the aroma peculiar to red wine, and the flavor balance tends to be lost.

By mixing the above three raw materials, the red wine raw material of the present invention can be obtained. Preferable examples of the composition include red wine concentrate (10-fold concentrated) at 35% by weight to 60% by weight, and residual liquid concentrate (12-fold concentrated, storage period of 6%).
Months, storage temperature 5 ° C) 40% to 65% by weight, and wine flavor 0.1% to 5% by weight.

The above-mentioned red wine raw material is subjected to a powdering treatment, and can be used as a powder raw material. By performing the powdering treatment, a change in flavor over time can be prevented, so that the preservability of the red wine raw material is improved. Also,
The powdered red wine raw material is suitable for adding a curry or a stew or the like into a solid, powder or granule, and for improving the flavor of a food which is preferably maintained at a low water content.

As described above, as a method for pulverizing the red wine raw material, for example, dextrin, salt or reduced starch syrup is added to the red wine raw material, and this is dried and powdered by spray drying, freeze drying, CVD, or the like. Method and the like.

[0024]

[Example 1] 8 red wine from France under reduced pressure atmosphere
49.7 parts by weight of a red wine concentrate obtained by concentrating red wine, and the remaining liquid obtained by distilling red wine and collecting a distillate is concentrated 13 times under reduced pressure atmosphere, and then at 5 ° C. for 12 months. 50 parts by weight of the residual liquid concentrate and 0.3 parts by weight of wine flavor are mixed, and the red wine raw material 100 of the present invention is mixed.
The parts by weight were adjusted.

Next, 8 parts by weight of the 100 parts by weight of the above red wine raw material were added to 92 parts by weight of Dumigrass sauce and cooked by heating, and the sourness, astringency, and richness of the red wine raw material in this Dumigrass sauce were organoleptically evaluated. .
Table 1 shows the results. The evaluation method is a five-level evaluation of ++ (very good), + (good), ± (normal),-(poor),-(very poor).

[0026]

[Example 2] 1 red wine from France under reduced pressure atmosphere
44.5 parts by weight of a red wine concentrate obtained by a concentration treatment of 0 times and a residual solution obtained by distilling a red wine and collecting a distillate are concentrated 12 times under a reduced pressure atmosphere. 55 parts by weight of the residual liquid concentrate, which is stored for a month, and the wine flavor is 0.
5 parts by weight were mixed to prepare 100 parts by weight of the red wine raw material of the present invention.

8 parts by weight of the 100 parts by weight of the above red wine raw material were added to 92 parts by weight of Dumigrass sauce and cooked, and the quality was evaluated in the same manner as in Example 1. Table 1 shows the results.

[0028]

[Comparative Example 1] 1 red wine from France under reduced pressure atmosphere
45 parts by weight of a red wine concentrate obtained by a concentration treatment of 0 times,
The residual liquid obtained by distilling the red wine and collecting the distillate is concentrated 13 times under reduced pressure atmosphere, and then 55 parts by weight of the residual liquid concentrate and 0.5 parts by weight of wine flavor which are not stored in a low-temperature atmosphere. Was mixed to adjust 100 parts by weight of a red wine raw material.

8 parts by weight of the above 100 parts by weight were added to 92 parts by weight of Dumigrass sauce and cooked, and the quality was evaluated in the same manner as in Example 1. Table 1 shows the results.

[0030]

[Comparative Example 2] 1 red wine from France under reduced pressure atmosphere
45 parts by weight of a red wine concentrate obtained by a concentration treatment of 0 times,
The residual liquid obtained after distilling the wine and collecting the distillate is concentrated 13 times under reduced pressure atmosphere, and stored at 5 ° C. for 2 months, 55 parts by weight of the residual liquid concentrate, and 0.5 parts by weight of wine flavor. Were mixed to prepare 100 parts by weight of a red wine raw material.

8 parts by weight of the above 100 parts by weight were added to 92 parts by weight of Dumiglass sauce and cooked, and the quality was evaluated in the same manner as in Example 1. Table 1 shows the results.

[0032]

[Table 1]

[0033]

According to the red wine raw material of the present invention, a seasoning source such as Dumigrass sauce, beef stew, hashed beef, and beef stroganoff is suitable for a wine having a unique flavor and mild acidity and astringency. Flavor can be imparted. Moreover, a stronger and richer body can be imparted to the sauce than in the case where a conventional red wine raw material is used. In addition to the above-mentioned sauces, the same flavor can be imparted even when added to solid, powdery or granular foods.

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Claims (4)

(57) [Claims] 1. A red wine raw material comprising a red wine concentrate, a residual liquid concentrate obtained by distilling red wine to obtain a distillate, and a wine flavor, wherein the residual liquid concentrate is from 4 months to 24 months.
A red wine ingredient that has been stored at low temperatures for months. 2. The red wine raw material according to claim 1, wherein the storage temperature T (° C.) of the residual liquid concentrate is such that the freezing point of the residual liquid concentrate is <T ≦ 20 ° C. 3. The concentration of the red wine concentrate is 3 to 1 times.
The red wine raw material according to claim 1, wherein the raw material is doubled. 4. The concentration of the residual liquid concentrate is 10 to 16 times.
The red wine raw material according to any one of claims 1 to 3, wherein the raw material is doubled.