JP3476732B2 - Concentrated wine composition - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a concentrated wine composition having a richer taste and appearance than conventional products.

[0002]

2. Description of the Related Art Conventionally, wine or concentrated wine has been added to Western dishes such as beef stew and hashed beef to adjust the flavor of the dish.
A wine composition is commercially available as a raw material suitable for imparting a wine flavor to the above dishes. Exemplifying this wine composition, the extract content is 18% (W / V)
After mixing the above-mentioned concentrated wine composition (Japanese Patent Application Laid-Open No. 3-240462) containing 8 times or more and cyclodextrin and / or maltodextrin with wine extract,
Dried powdered wine extract composition (JP-A-6-4679)
No. 4) and the like.

Incidentally, the conventional concentrated wine composition is generally subjected to a filtration treatment. This filtration treatment removes tartar contained in the concentrated wine composition, and prevents tartar from settling on the bottom of the container and impairing the appearance of the wine composition. Therefore, the conventional concentrated wine composition which has been subjected to the filtration treatment has an improved appearance by reducing the amount of precipitated tartar to some extent. However, the present inventor has noticed that there is a problem that the concentrated wine composition after the above-mentioned filtration treatment has a weaker taste than that before the filtration treatment.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems in the conventional concentrated wine composition and to provide a concentrated wine composition having a good appearance with a rich kokumi peculiar to wine. That is.

[0005]

Means for Solving the Problems The present inventor has considered that the components constituting the kokumi of the concentrated wine composition may have been removed when the concentrated wine composition is filtered. As a result of repeated studies, it was found that tartar is actually an important component that constitutes the kokumi of concentrated wine compositions.
Therefore, the present inventor made a prototype of a concentrated wine composition having a higher tartar content than the conventional product based on this finding, and this prototype was unattractive because a significant amount of tartar precipitated on the bottom of the container. became. Also, the flavor of this prototype became uneven. For this reason, when using the above-mentioned prototype, it was necessary to once stir it uniformly, which was troublesome. Therefore,
Upon further study, the concentrated wine composition has a paste-like physical property, and the tartar is uniformly dispersed and held, so that the concentrated wine composition has a stronger aroma than the conventional product, a uniform appearance and flavor, and is easy to use. I got things.

Therefore, the gist of the present invention is a pasty concentrated wine composition obtained by adding modified starch to a concentrated wine composition to uniformly disperse and maintain tartar.

[0007] Another aspect of the present invention is that in the above concentrated wine composition, any one or more of flavonoid-containing material, polyphenol-containing material, grape fruit-derived fiber or insoluble protein is homogeneously used. The concentrated wine composition is characterized in that it is dispersed and held in.

Another subject matter of the present invention is the concentrated wine composition, wherein the modified starch is reduced dextrin in the concentrated wine composition.

[0009] Another feature of the present invention is that in the concentrated wine composition, the amount of the modified starch is 5% by weight to 50% by weight based on the total amount of the concentrated wine composition. A concentrated wine composition.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The wine according to the present invention is a fruit liquor obtained by fermenting grape juice, filling and sealing in a container such as a barrel or a bottle if necessary, and aging. More specifically, in addition to red wine, rose wine, and white wine, concentrated fruit juice, supplemented wine such as brandy, sherry, port, madeira, malaga, reinforced wines such as Marsala, or herbs, flavors or pigments added Examples include mixed wine such as vermouth.

In the present invention, concentrated wine obtained by concentrating the above-mentioned wine is used. As the concentrated wine, commercially available concentrated wine may be used as it is, or unconcentrated wine may be subjected to a concentration treatment before use. You may. The concentration ratio of the concentrated wine may be set in consideration of usability of the concentrated wine composition, and is 10 to 20 times that of the wine before concentration.
It is preferable to use a double concentrated product. When the wine is subjected to a concentration treatment, the concentration method is preferably heat concentration, freeze concentration or reduced pressure concentration. The concentration treatment conditions may be appropriately set according to the concentration method. For example, in the case of heat concentration, the wine is 80 ° C to 110 ° C,
It is preferable to employ the condition of heating for 60 minutes to 100 minutes.

[0012] The concentrated wine composition of the present invention comprises tartar in the concentrated wine as described above. Here, tartar is a crystal in which tartaric acid contained in wine is precipitated in the wine as monopotassium tartrate.
In the present invention, it is possible to provide a concentrated wine composition having a strong body taste as compared with the conventional product by only uniformly holding the tartar precipitated in the concentrated wine composition, but in the production process of the conventional product. It is possible to further enhance the kokumi of the concentrated wine composition by adding tartar or monopotassium tartrate (compound name: potassium hydrogen tartrate) removed by the filtration treatment. When tartar is added to the concentrated wine, its addition timing is not particularly limited, but it is preferable to add it before adjusting the physical properties of the concentrated wine composition into a paste. This allows tartar to be dispersed more uniformly.

In the present invention, it is preferable that the following components are uniformly dispersed and held together with the above tartar. This makes it possible to further enhance the rich taste of the concentrated wine composition as compared with the case where tartar alone is uniformly dispersed and held. The above-mentioned component is a flavonoid-containing substance such as anthocyan or catechin, a polyphenol-containing substance such as tannin, or a fiber or insoluble protein contained in the flesh or skin of grape fruits. The flavonoid-containing material and the polyphenol-containing material, more specifically, the flavonoid precipitate in which the flavonoid itself is precipitated or the polyphenol precipitate in which the polyphenol itself is precipitated, or the flavonoid or polyphenol is attached to the tartar, fiber or insoluble protein or Examples thereof include bound flavonoid-bound products or polyphenol-bound products. In particular, the present invention preferably contains a large amount of the above-mentioned tannin precipitates or bound substances, because the concentrated wine composition has the highest effect of enhancing the aroma.

In the present invention, the flavonoid-containing material, the polyphenol-containing material, the fibrous material and the insoluble protein are obtained from a wine different from the raw wine used in the concentrated wine composition of the present invention. By adding this to the above concentrated wine, the rich taste of the concentrated wine composition can be further enhanced. When adding the flavonoid-containing material, polyphenol-containing material, fiber and insoluble protein, the addition time is not particularly limited,
It is preferable before adjusting the physical properties of the concentrated wine composition to a paste form. As a result, the flavonoid-containing material, polyphenol-containing material, fiber and insoluble protein can be dispersed more uniformly.

The concentrated wine composition of the present invention comprises the above tartar,
More preferably, the flavonoid-containing material, polyphenol-containing material, fiber and insoluble protein are uniformly dispersed and retained. Thereby, tartar, which is an important component constituting the kokumi of the concentrated wine composition, is uniformly dispersed and held to have a stronger kokumi than conventional products, and a concentrated wine composition having a uniform appearance and flavor is obtained. Can be provided. Therefore, in the present invention, the physical properties of the concentrated wine composition are adjusted to a paste state in order to disperse and hold the tartar and the like.

The term "paste" as used in the present invention means that the viscosity of the concentrated wine composition is such that tartar contained in the concentrated wine composition can be uniformly dispersed and held, and more specifically, The above concentrated wine composition has a viscosity of 100 mPa.
・ S-2000mPa ・ s, and further 400mPa ・ s
It is preferably ˜1400 mPa · s. In addition, the viscosity in the present invention is the B type viscometer (rotor No. 3, rotor rotation speed 10
rpm).

Means for making the concentrated wine composition into a paste is not limited as long as tartar can be uniformly dispersed and held, but in the present invention, the above-mentioned concentrated wine composition is prepared by adding modified starch to the concentrated wine composition. It is preferable to make the physical properties of the paste into a paste. As a result, tartar can be uniformly dispersed and held for a long period of time in spite of containing more tartar than the conventional concentrated wine composition. Further, since the modified starch has almost no influence on the wine flavor of the concentrated wine composition, even if the modified starch is added to the concentrated wine composition to adjust the viscosity of the concentrated wine composition, the excellent wine taste is obtained. A pasty concentrated wine composition having is obtained.

The above-mentioned modified starch is potato starch, sweet potato starch,
Raw starch such as wheat starch, tapioca starch, corn starch or bean starch is subjected to various processes to improve some of its original structure or physical properties. Examples of the modified starch include a partially decomposed product obtained by hydrolyzing the raw starch with an acid, an enzyme, and a heat treatment, or a decomposed product of reduced starch subjected to a reduction treatment such as hydrogenation. . More specifically, oxidized starch, acid-treated starch, alkali-treated starch, pregelatinized starch, phosphoric acid cross-linked starch, acetic acid, phosphoric acid,
Esterified starch with succinic acid added, etherified starch with carboxymethyl group or hydroxypropyl group added,
Examples include starch octenylsuccinate, dextrin, maltodextrin, cyclodextrin, reduced dextrin and the like.

The DE value (glucose reducing power equivalent) of the above-mentioned modified starch is not particularly limited, but it is difficult to inhibit the wine flavor of the concentrated wine composition, so that the modified starch having a DE of 20 or less, more preferably a DE of 10 or less is used. Is preferred.

The amount of the modified starch contained in the concentrated wine composition of the present invention may be any amount that can give the concentrated wine composition a viscosity that allows tartar in the concentrated wine composition to be uniformly dispersed and held. For example, it is preferable that the amount of the modified starch is 5 wt% to 50 wt% with respect to the total amount of the concentrated wine composition.

In the present invention, any one kind or two or more kinds of the above-mentioned modified starch may be used, but it is particularly preferable to use the reduced dextrin. The concentrated wine composition containing reduced dextrin has a smaller decrease in viscosity over time than the composition containing modified starch other than reduced dextrin, and has an effect that tartar can be stably retained for a long period of time. This action is due to the fact that the reduced dextrin has a low p value such as in concentrated wine compositions.
It is thought that this is because it has the property of being hardly affected by H. Therefore, in the present invention, low pH, more specifically pH 3.0 to pH 5.0, and more preferably pH 3.
It is preferred to use reduced dextrin as the modified starch when providing a concentrated wine composition with an enhanced sour taste of 4 to pH 4.4.

According to the concentrated wine composition of the present invention having the above-mentioned constitution, the concentrated wine composition has a good appearance with little or no precipitate such as tartar, and has a rich kokumi peculiar to wine. A wine composition may be provided. The concentrated wine composition of the present invention can be added to Western dishes such as beef stew, hashed beef and curry sauce to impart a wine flavor to these dishes. When the concentrated wine composition is used, the concentrated wine composition may be diluted or used, or may be used as it is without being diluted.

The preferred method for producing the concentrated wine composition of the present invention will be described below. First, there is a method in which the raw wine is concentrated and the concentrated wine composition finally obtained has a concentration ratio, and then modified starch is added and uniformly mixed. According to this method, the viscosity of the wine during the concentration process is low and the workability is good. As a method other than this, there is a method in which a modified starch is added to wine and uniformly mixed, and then this mixture is subjected to a concentration treatment to obtain a concentration ratio of a finally obtained concentrated wine composition. Further, a method in which the concentration treatment is divided into plural times and the modified starch is added at an arbitrary time point can also be mentioned. In the present invention, in any of the above methods, when tartar, flavonoid-containing material, polyphenol-containing material, fiber and insoluble protein are added,
The addition is preferably performed before adding the above-mentioned modified starch.

The concentrated wine composition of the present invention may be added as it is to a dish or the like, or may be provided by hot-pack filling and sealing in a container such as a pouch, a bottle or a PET bottle. Alternatively, the concentrated wine composition of the present invention may be heat-sterilized after being filled and sealed in the container. When the concentrated wine composition is subjected to heat sterilization treatment, the heat sterilization conditions may be set according to the storage period of the concentrated wine composition. For example, when providing a concentrated wine composition that can be stored at room temperature for 6 months. 80 ℃ to 110 ℃,
It may be sterilized under a condition corresponding to 30 minutes to 90 minutes.
Hereinafter, the present invention will be described based on examples.

[0025]

Example 1 Commercially available concentrated red wine (concentration ratio 10 times) 1
50 parts by weight of reduced dextrin (manufactured by Matsutani Chemical Co., Ltd., product name "HL-PDX") was added to 60 parts by weight, and after uniformly mixing, the mixture was heated and concentrated at 100 ° C for 90 minutes to concentrate 100 parts by weight. A red wine composition (thus a concentration factor of 16 times that of unconcentrated wine) was obtained. Next, the concentrated red wine composition was hot-packed and sealed in a sealable transparent wide-mouth synthetic resin container at 95 ° C., and 100 parts by weight of the concentrated red wine composition (containing 50 parts by weight of reducing dextrin, pH.
4.3, 900 mPa · s) was obtained at a product temperature of 20 ° C. Next, the concentrated red wine composition in the container was stored at 10 ° C. for 1 month, and the appearance of the concentrated red wine composition was observed. As a result, precipitation of tartar on the bottom of the container was not observed.
Further, among the concentrated red wine composition in the container, the surface layer portion, the middle layer portion and the bottom layer portion were collected, and it was sensory confirmed whether or not there was a difference in the body taste, and the body taste of any part was also good. It was of equal strength. Further, the influence of tartar on the texture was confirmed by including the concentrated red wine composition in the mouth, but tartar was not noticeable and the mouthfeel was smooth as a whole.

[0026]

EFFECTS OF THE INVENTION The concentrated wine composition of the present invention has a stronger aroma characteristic of wine than conventional concentrated wine compositions, and since tartar does not precipitate even after long-term storage, the appearance and flavor are better than those of conventional products. Is excellent, and the appearance and flavor can be uniformly maintained. Therefore, the product of the present invention saves the trouble of making it uniform each time it is used, and is thus more convenient than the conventional product.
Further, the concentrated wine composition of the present invention has a low pH,
By using reduced dextrin as the modified starch, tartar can be uniformly dispersed and held for a long period of time.

Claims (4)

(57) [Claims] 1. A paste-like concentrated wine composition obtained by adding modified starch to a concentrated wine composition to uniformly maintain tartar. 2. The method according to claim 1, further comprising one or more of flavonoid-containing material, polyphenol-containing material, fiber or insoluble protein contained in grape fruits, which are uniformly dispersed and held. Concentrated wine composition. 3. The concentrated wine composition according to claim 1, wherein the modified starch is reduced dextrin. 4. The amount of the modified starch contained in the concentrated wine composition is 5% by weight to 50% based on the total amount of the concentrated wine composition.
The concentrated wine composition according to any one of claims 1 to 3, wherein the concentrated wine composition is wt%.