JP4430115B2 - Novel wine and method for producing the same - Google Patents

Description

  The present invention relates to a novel beverage and food made from Kyoho Baby, and a method for producing the same.

  In the growth process of Kyoho, “branches of twigs that can be bunched” germinate on branches extending from the trunk of the tree, and “branches that can bunch” extend from the buds, and three or more “tufts” can be formed on the twigs. Through the various stages in which “Kyoho no Hana” blooms in the bunches and small berries of the Kyoho can be made from the Kyoho flowers, the “Mature Kyoho attached to the bunches” can be obtained. And, conventionally, in order to optimize the size of the mature Kyoho and the number of grains that can be finally made into one tuft during the course of the growth of Kyoho, the above-mentioned “twig buds that can be tufted” , "Removing the bunches at the stage where Kyoho's flowers blossomed" and "Bunches at the stage where the small berries of Kyoho's small fruits (" Immature Kyoho Baby "described below) were formed" from Kyoho's flowers " Has been done. All of these excised or thinned shoots and bunches are treated as waste.

For example, traditionally, when multiple tufts have been made on one twig, and after the flowering of Kyoho's flowers in those tufts, the small berries of Kyoho have been made, leave one tuft on one twig and others There is a work called “punching (bunch removal)” that cuts off the bunch (a bunch of small berries of Kyoho). The tufts dropped by the harvesting operation in the growth process of Kyoho are accompanied by many small fruits (in this context, “fruit” is used to mean seeds and skins; the same shall apply hereinafter). However, these are all treated as waste because they are sweet and sour and are not edible. On the other hand, it has been proposed not only to eat mature Kyoho as it is, but also to produce processed foods such as jams using it as a raw material (see Patent Document 1).
JP 2007-135573 A

  However, twig buds and bunches (the bunches with small berries) that have been cut or thinned out in the process of growing the conventional Kyoho are discarded because there is no appropriate usage. However, there was a problem that it was a waste of valuable plant resources.

  The present invention has been made by paying attention to such problems of the prior art, and has been removed by a pinching (bunching) operation in the growth process of the Kyoho from the viewpoint of utilizing valuable plant resources. In the past, many small kyoho berries (including seeds and skins) attached to the bunches that were discarded are effectively used to produce new beverages or foods that are extremely useful from the viewpoint of human health such as nutrients. It is an object to propose a manufacturing method thereof.

The novel wine made by fermenting the fruit juice of Kyoho Baby (Immature Kyoho) according to the present invention to solve the above-mentioned problems is composed of a plurality of “twigs that can form Kyoho bunches” extending from the branches of the Kyoho tree. This is a Kyoho baby that was collected after 20 days after the flowering of Kyoho in the area and before the elapse of 40 days, and the glucose content per 100 ml of fruit juice is 0.23 to 0.34 g. It is a wine made from “Kyoho Baby,” which contains 0.1 to 0.21 g of fructose per 100 ml of fruit juice.

In addition, a novel wine production method comprising fermenting Kyoho Baby's juice according to the present invention, after Kyoho's flowers blossomed at a plurality of locations of “twigs that can form Kyoho's bunch” extending from the branches of Kyoho's tree. Kyoho baby collected after 20 days and before 40 days, and the glucose content per 100 ml of the fruit juice is 0.23 to 0.34 g, and the fructose per 100 ml of the fruit juice A first step of preparing a large number of Kyoho babies having a content of 0.1 to 0.21 g, and a second step of crushing or crushing the fruits, seeds, and skins of the large Kyoho babies, And a third step of adding yeast to the raw material (including fruit juice) obtained in the second step and fermenting, and a fourth step of taking out wine from the fermented material obtained in the third step. Made of new wine, characterized by It is a method.

  In addition, the novel liqueur manufacturing method using Kyoho Baby according to the present invention is about 20-50 after the flower of Kyoho blooms at a plurality of locations of “twigs capable of forming Kyoho bunches” extending from the branches of the Kyoho tree. A Kyoho baby collected in a pinch (bunch dropping) operation performed during the day, wherein (a) the content of polyphenol per 100 mL of the fruit juice is about 138 to 94 mg, and (b) per 100 mL of the fruit juice. A first step of preparing a large number of Kyoho babies having a tartaric acid content of about 0.90 to 0.85 g, a distilled liquor such as white liquor or vodka in the container, and the large number of Kyoho A second step of putting the baby and a predetermined amount of sugar, and a third step of maintaining the state in which the numerous kyoho babies and the sugar are immersed in the distilled liquor in the container for about 20 to 60 days; The container A fourth step of taking out the liquid, is intended to include.

  In addition, the method for producing health vinegar made from Kyoho Baby according to the present invention is about 20 to 50 days after Kyoho's flowers bloom at a plurality of locations of “twigs that can form Kyoho's bunch” extending from the branches of Kyoho's tree. Kyoho Baby collected during the pinching (bunch dropping) operation performed during the period (a) the content of polyphenol per 100 mL of the fruit juice is about 138 to 94 mg, and (b) per 100 mL of the fruit juice A first step of preparing a large number of kyoho babies having a tartaric acid content of about 0.90 to 0.85 g, and a second step of crushing or crushing the kyoho babies' fruits, seeds and skin And a third step of taking out the supernatant of the raw material (including fruit juice) obtained in the second step.

  In addition, the novel food made from Kyoho Baby according to the present invention is about 20 to 50 days after Kyoho's flowers bloom in multiple places of “twigs that can make Kyoho's bunch” extending from the branches of Kyoho's tree. Kyoho Babies collected in the pinching (bunch dropping) operation performed in the above, “(a) the content of polyphenol per 100 mL of the fruit juice is about 138 to 94 mg, and (b) tartaric acid per 100 mL of the fruit juice. Kyoho Baby whose content is about 0.90 to 0.85 g (including seeds in the fruit), processed by crushing or crushing (including fruit juice), It has a health promotion function by antioxidant action.

  In addition, the method for producing a new confiture made from Kyoho baby according to the present invention is about 20 to 50 days after the flower of Kyoho blooms at a plurality of locations of “twigs that form Kyoho bunches extending from the branches of Kyoho tree”. Kyoho Baby collected during the pinching (bunch dropping) operation performed during the period (a) the content of polyphenol per 100 mL of the fruit juice is about 138 to 94 mg, and (b) per 100 mL of the fruit juice A first step of preparing a kyoho baby having a tartaric acid content of about 0.90 to 0.85 g, and a second step of boiling the kyoho baby by heating the kyoho baby and water in a container. A step, a third step of adding a predetermined amount of sugar to the heated Kyoho baby and water, and heating the Kyoho baby and water in the container to which the sugar has been added, and the liquid in the container Sugar There are those comprising up to approximately 50% to 70%, a fourth step of raising cooked, the.

  In addition, in each invention of the above novel drink, a novel foodstuff, and each manufacturing method, it is desirable that the Kyoho baby has a weight of about 0.40 to 1.31 g. Moreover, in each invention of the above novel drink, novel food, and each production method, the Kyoho baby has a glucose content of about 1.0 to 1.9 mg per fruit juice. Is desirable. Moreover, in each invention of the above novel drink, novel food, and each manufacturing method, the Kyoho baby has a fructose content of about 0.7 to 0.9 mg per fruit juice. Is desirable.

  The present invention utilizes “a large number of small fruits attached to the tufts that have been dropped by the operation of removing the tufts in the growing process of Kyoho”, which has been treated as waste because there is no appropriate usage. Thus, a new beverage or food is produced. Therefore, according to the present invention, a plant obtained by treating the “a large number of small fruits attached to the tufts that have been dropped by the harvesting operation in the growing process of Kyoho” as waste as in the past. The waste of resources can be avoided.

  In addition, the Kyoho baby used in the present invention contains an extremely high concentration of polyphenols compared to mature Kyoho and other mature koji such that the content of polyphenol per 100 mL of fruit juice is about 138 to 94 mg. (The polyphenols are thought to be present more in the “seed” in the “fruits” of Kyoho Baby, but in the first place, the seeds of Kyoho Baby are extremely small and soft, so they can be separated from the fruit. In the present invention, “seed rich in polyphenols” can be processed together with fruits because it is difficult and unnecessary. Polyphenols also have a strong antioxidant action that suppresses active oxygen. Therefore, when manufacturing beverages such as wine, liqueur, health vinegar, or foods such as confitures using Kyoho Baby as a raw material, aging prevention, cancer prevention, arteriosclerosis prevention, allergy prevention, stress disease prevention, etc. It becomes possible to obtain novel beverages or foods having various health benefits.

  In addition, the Kyoho baby used as a material for beverages and foods in the present invention has a tartaric acid content of about 0.90 to 0.85 g per 100 mL of fruit juice, as compared with mature Kyoho and other mature koji. The tartaric acid concentration is extremely high, and tartaric acid is well-known as a umami ingredient such as wine, so when you make beverages such as wine, liqueur, health vinegar, or foods such as confiture, using Kyoho Baby as a raw material. Makes it possible to obtain a delicious new beverage or food containing a large amount of Kyoho umami ingredients (such as tartaric acid). Further, Kyoho Baby used as a material for beverages and foods in the present invention has a feature that the content of glucose and fructose contained in each fruit juice is smaller than that of mature Kyoho, which will be described in detail later. (On the other hand, as will be described in detail later, mature Kyoho has a large content of glucose and fructose because of its large weight and size).

  In addition, the Kyoho baby used in the present invention has a feature that the content per 100 mL of tartaric acid, which is said to be a umami component of wine as described in detail later, is large (compared to the mature Kyoho). Therefore, it is suitable for the raw material of wine, and as described above, the polyphenol content (about 138 to 94 mg) per 100 mL of fruit juice is extremely higher than that of mature Kyoho. Therefore, in the present invention, by using the Kyoho baby, it is possible to obtain a new wine that is delicious and has a green hue that is the color of Kyoho, and is excellent in health promoting functions such as an antioxidant action by polyphenols. (In contrast, mature Kyoho has less tartaric acid content per 100 mL of wine, which is said to be a delicious component of wine compared to Kyoho Baby, so when using mature Kyoho, delicious wine, antioxidants, etc. It was difficult to produce wines with excellent health promotion functions).

  In addition, the Kyoho baby used in the present invention has a feature that the content per 100 mL of tartaric acid is extremely large (compared to the mature Kyoho) as will be described in detail later. In addition, as described above, the content (about 138 to 94 mg) of polyphenol per 100 mL of fruit juice is extremely higher than that of mature Kyoho. Therefore, in the present invention, by using the Kyoho baby, it is possible to obtain a novel liqueur that is delicious and has a scent of candy and is excellent in health promotion functions such as an antioxidant action by polyphenols (in contrast to mature liqueurs). (Kyoho has less tartaric acid content per 100 mL compared to Kyoho Baby, so when using mature Kyoho, it was difficult to produce a liqueur that was delicious and excellent in health promotion functions such as antioxidant action) .

  Moreover, since the Kyoho baby used in the present invention has a characteristic that the content per 100 mL of tartaric acid is large (compared to the mature Kyoho) as described later in detail, it is used as a raw material for healthy vinegar. In addition, as described above, the content (about 138 to 94 mg) of polyphenol per 100 mL of fruit juice is extremely higher than that of mature Kyoho. Therefore, in the present invention, by using the Kyoho baby as a raw material, it is possible to obtain a new healthy vinegar that is sour but very easy to drink and excellent in health promotion functions such as antioxidant action by polyphenol (this) On the other hand, mature Kyoho has less tartaric acid content per 100 mL compared to Kyoho Baby, so when using mature Kyoho, it produces healthy vinegar that is easy to drink and has excellent health promotion functions such as antioxidant effect. It was difficult).

  In addition, the Kyoho baby used in the present invention has a feature that the content per 100 mL of tartaric acid is extremely large (compared to the mature Kyoho) as described in detail later. In addition, as described above, the content (about 138 to 94 mg) of polyphenol per 100 mL of fruit juice is extremely higher than that of mature Kyoho. Therefore, in the present invention, by using the Kyoho baby as a raw material, it has an unprecedented taste with a balance between sweetness and sourness, and is excellent in health promotion functions such as an antioxidant action by polyphenols. New confiture can be obtained (in contrast, mature Kyoho has a lower content per 100 mL of tartaric acid compared to Kyoho Baby, so when using mature Kyoho, it produces a delicious and antioxidative confiture. Was difficult to do).

  The best mode for carrying out the present invention will be described. The inventor of the present invention is a harvesting (bunch dropping) performed when about 20 to 50 days have passed since the flowering of the Kyoho flower at a plurality of “twigs capable of forming a Kyoho bunch” extending from the branches of the Kyoho tree. For many small fruits (including seeds and skin) (hereinafter referred to as “Kyoho Babies”) attached to the tufts that have been dropped by the work (piping (bunching) work in the growing process of Kyoho) Size, weight, ingredients, etc. were measured. In the measurement of this component, the seeds contained in the small fruit (Kyoho baby) obtained by the above-described harvesting operation (bottle dropping) are extremely small in size and are soft and virtually inseparable. Since it is not necessary to separate, and the skin that wraps the fruit is also soft, it is not necessary to separate it from the edible side, so we measured not only the fruit but also the whole ingredients including seed and skin. (In this specification, the term “fruit” may be used to include its seeds and skins).

  More specifically, the present inventor confirmed that the flower of Kyoho flowered around May 10 this year in a plurality of locations of “twigs that can form Kyoho bunches” extending from the branches of the Kyoho tree, On June 1st, June 10th, June 20th, and June 30th of this year, which are between about 20 and 50 days after the flowering, the collected samples were each “Kyoho Baby ( Immature Kyoho) ”was measured as follows. In addition, in order to compare with Kyoho Baby, the present inventor collected mature Kyoho collected on July 20 of this year and about 70 days after July 10 of this year and about 70 days after the flowering. As each “Comparative Example”, the same measurement as that of Kyoho Baby was performed as follows.

First, the present inventor made an average weight and an average size (vertical length) of a plurality (for example, about 10) of Kyoho Baby and a plurality of comparative examples (mature Kyoho) collected on each day. The length in the direction and the length in the lateral direction) were measured, and the results were as shown in Table 1 below and FIGS. 1 (a) and 1 (b).

  As can be seen from Table 1 and FIGS. 1 (a) and 1 (b), the average weight and the average size of the collected samples are greatly different before and after about 50 days have passed since the flowering. That is, after about 50 days have passed since the flowering, the weight and size of the “fruit” (Kyoho Baby or Mature Kyoho) have increased and grown (= mature) fairly rapidly. Therefore, it was found that Kyoho Baby and the comparative example (mature Kyoho) can be clearly distinguished based on the weight and size before and after about 50 days have passed since the flowering. In addition, as can be seen from Table 1 and FIGS. 1 (a) and 1 (b), at least about 50 days after the flowering, the “fruits” collected are small in weight and size, so they are processed as they are (something processed) It turns out that it is not suitable for edible use (in the past, it was considered appropriate to be discarded).

  In addition, when the inventor observed the immature Kyoho targeted for collection, the “fruit” in a period in which about 20 days have not passed since the flowering (that is, between about 1 to 19 days from the flowering) has a size. Since it is extremely small and immature, it is not suitable to use as a raw material for beverages and foods from the viewpoint of collection cost. Therefore, before and after about 20 days have passed since the flowering, “Immature fruit suitable for use as a raw material for beverages and foods (Kyoho Baby)” and “Materials for beverages and foods” It is appropriate to distinguish from “unsuitable, very immature fruit” (in terms of collection costs, etc.).

  As described above, the present inventor has performed harvesting (bunch removal) performed about 20 to 50 days after the flowering of the Kyoho flower at a plurality of locations of “twigs that can form Kyoho bunches extending from the branches of the Kyoho tree”. Immature fruits (including seeds and skins) collected during the work were defined as “Kyoho Baby”.

Next, the present inventor measured the polyphenol content per 100 mL of fruit juice of a plurality of Kyoho babies and the polyphenol content per 100 mL of fruit juice of a plurality of comparative examples (mature Kyoho). It was as Table 2 below and FIG. 2 (a) (b). In this measurement, the amount of polyphenol was calculated as a gallic acid equivalent and quantified by a known foreign thiocult method.

  From Table 2 and FIGS. 2 (a) and 2 (b), the content of polyphenol contained in 100 mL of fruit juice in Kyoho Baby is 138 to 94 g, whereas the content of polyphenol contained in 100 mL of fruit juice in mature Kyoho. Is 84 to 79 g. Therefore, from this, it was found that the concentration of polyphenol contained in 100 mL of fruit juice was higher in Kyoho Baby compared to mature Kyoho. From this, if a new beverage or food made from Kyoho Baby can be manufactured, the high health promotion effect such as anticancer action and anti-aging action can be obtained by utilizing the antioxidant action of polyphenol contained in high concentration in it. It has been found that beverages or foods that can be demonstrated can be provided to consumers.

Next, the inventor measured the organic acid content per 100 mL of fruit juice of a plurality of Kyoho Baby and the organic acid content per 100 mL of fruit juice of a plurality of comparative examples (mature Kyoho). Were as shown in Table 3 below and FIGS. 3 (a) and 3 (b). In addition, in this measurement, it analyzed by well-known HPLC (high performance liquid chromatography).

  As shown in Table 3 and FIGS. 3A and 3B, the content of tartaric acid per 100 mL of fruit juice in Kyoho Baby is about 0.90 to 0.85 g, and 100 mL of fruit juice in the comparative example (mature Kyoho). Per tartaric acid content is about 0.78 g. Therefore, this showed that the concentration of tartaric acid was higher in Kyoho Baby than in the comparative example (mature Kyoho). Traditionally, tartaric acid is said to be a umami component of wine and the like. In this way, Kyoho Baby has a higher concentration of tartaric acid, which is particularly a umami ingredient such as wine, compared to mature, so if a new beverage or food made from Kyoho Baby can be produced, It has been found that it is possible to provide consumers with a new taste beverage or food that can function as a savory ingredient of tartaric acid contained in a high concentration.

Next, the inventor measured the content of sugars per 100 mL of fruit juice of a plurality of Kyoho Baby and the content of sugars per 100 mL of fruit juice of a plurality of comparative examples (mature Kyoho). Was as shown in Table 4 and FIGS. 4 (a) and 4 (b). In addition, in this measurement, it analyzed by well-known HPLC (high performance liquid chromatography).

  As shown in Table 4 and FIGS. 4 (a) and 4 (b), particularly FIG. 4 (b), in Kyoho Baby, the content of glucose contained in each fruit juice is about 1.0 to 1.9 mg, The content of fructose contained in each fruit juice is about 0.7 to 0.9 mg. On the other hand, in mature Kyoho, the content of glucose contained in each fruit juice is about 3.6 mg, and the content of fructose contained in one fruit juice is about 1.4 to 1.5 mg. It has become.

As described above, it was found that the Kyoho Baby producing wine has a high content (as compared with the mature Kyoho) of tartaric acid, which is said to be a umami component of wine, per 100 mL. Therefore, the present inventor takes out about 100 g of Kyoho Baby (plural), and after washing, it contains not only the fruit but also the seeds and skin (in the first place, in Kyoho Baby, the seeds are extremely small and soft. Separation is difficult and unnecessary, and the skin is soft, so there is little need for separation, whereas in the case of mature Kyoho, the seeds are large and hard and the skin is hard, so it is necessary to remove them Crushed, added about 26 g of sugar and mixed. Then, it put into the container of the semi-sealed state (The state closed so loosely that the carbon dioxide gas by fermentation can be discharge | released outside), the yeast for wine was added, and it was made to ferment. After fermentation for about 1 to 2 weeks at a temperature suitable for fermentation, the mixture was left for about 1 month, and then the supernatant was taken out to produce wine. In addition, FIG. 5 is a figure which shows many Kyoho babies used as a material for the production of wine according to the first embodiment in a state where they are attached to the bunch.

  When this wine was sampled by seven monitors, the following results were obtained. Five out of seven responded that it was a delicious and easy-to-drink wine that they had never tasted before. One out of seven responded that it had never been tasted before but was not sweet and elegant. One out of seven responded that it was a strange taste I had never tasted before, but it was a little difficult to drink. In addition, the color of this wine is green (a little brown is mixed) which is the color of Kyoho, and has a color not found in conventional wines. As described above, in Example 1, “green (emerald green) wine” which has not been conventionally obtained can be produced.

Production of liqueur The inventor first put 2 kg of vodka in a container, and dipped about 1 kg of the Kyoho Babies (plural) and 1 kg of rock sugar in this 2 kg of vodka. And in this state, the container was left to stand for about 1 to 2 months while being sealed. Thereafter, liqueur was produced by taking out only the liquid from the container.

  When this liqueur was sampled by seven monitors, the following results were obtained. Four out of seven responded that it was a liqueur with a refreshing taste and a refreshing taste that had never been drunk before. One out of seven responded that the scent of candy is delicious. Two out of seven answered that they had never tasted before. In addition, although not about the taste, 4 out of 7 people said that the hue was darkened and cooled down (because it was darkened because the straw of the material was oxidized because no antioxidant was added, There seems to be room for improvement).

Production of healthy vinegar The present inventor took out about 100 g of the Kyoho baby (plural) and washed it and not only contained the seeds and skins (in the first place, in Kyoho Baby, It is extremely small and soft and difficult to separate, and does not need to be separated, and the skin is soft, so there is little need for separation, whereas in the case of mature Kyoho, the seeds are large and hard, and the skin is also hard. Therefore, it is necessary to separate and remove them), and crushed to extract fruit juice (about 85 g). Then, this fruit juice was heat-processed with the microwave oven so that bitterness disappeared and it became a mellow taste, and the healthy vinegar was manufactured.

  When this healthy vinegar was sampled on seven monitors, the following results were obtained. 4 out of 7 people are sour vinegar with a taste that has never been tasted (perhaps because it is a vinegar mainly composed of tartaric acid) (a citrus like traditional black vinegar) It is not a difficult vinegar to drink like acid-based health vinegar. Two out of seven responded that they don't know well because they don't like vinegar. One out of seven responded that it felt the same as ordinary vinegar.

Manufacture of confiture First, the present inventor, about 500 g of Kyoho baby (plural) after washing with water, contains not only the fruit but also seeds and skin (in the first place, in Kyoho baby, the seed is extremely Because it is small and soft, it is difficult to separate and it is not necessary, and the skin is soft, so it is not necessary to separate it), and by boiling it once in a container with the same 500 g of water, I removed it. Next, 110 g of sugar and 110 g of trehalth were added to the container. Next, the material in the container was cooked in a state where the heat was initially high and the water was dropped to a low heat when boiling. While the degree of evaporation in the container was measured with a saccharimeter, the heating was stopped when the sugar level reached 60% (the sugar level was set to 60% in order to enhance long-term storage). In this state, the Kyoho baby in the container is deformed into a guñaguna, and the entire interior of the container is a muddy jam. The confiture was manufactured by the above.

  When this confiture was sampled on seven monitors, the following results were obtained. Three out of seven responded that the taste was balanced between sweetness and sourness, and a taste that had never been tasted before. Three out of seven responded that the sweetness was low and the back was refreshing and delicious. 1 out of 7 responded that it tastes like plum jam but is delicious. Not about the taste, but 3 out of 7 people said that the color was a little dark so it did n’t look good (this is because Kyoho Baby was oxidized because it did n’t contain any antioxidants) It is thought that there is room for improvement.) As for the scent, 5 out of 7 responded that the scent was good.

Manufacture of jam The present inventor took out about 100 g of Kyoho Baby (multiple, frozen storage) after washing with water, and not only the seeds but also the seeds and skins (Kyoho Baby in the first place) In the case of mature Kyoho, the seeds are large and hard, and the seeds are very small and soft, so it is difficult and difficult to separate. Since they are hard, there is a great need to remove them), frozen (without thawing), or crushed (may be crushed), put in a pan and heated for several tens of minutes with high heat and boiled. After simmering until it comes to a little trolley, add about 100 g of granulated sugar in several batches (Kyoho Baby has a very low sugar content compared to mature Kyoho, so it is necessary to add a large amount of sugar) Boiled for tens of minutes on medium heat. Then, when it became the whole jelly form, heating was stopped and jam was manufactured. The schematic flow of the jam manufacturing process according to the sixth embodiment is shown in the flowchart of FIG.

  When this jam was sampled on seven monitors, the following results were obtained. Three out of seven responded that it was a jam with a strong taste and a special taste that they had never tasted before. Two out of seven responded that the sourness was refined and the aftertaste was good. 2 out of 7 answered that they were sour and not delicious.

  As mentioned above, although each Example of this invention was described, this invention is not limited to each said Example. For example, the novel beverages and foods according to the present invention are not limited to the wines, liqueurs, health vinegars, confitures, and jams shown in the above embodiments, but various beverages and foods and methods for producing them, For example, the present invention can also be applied to tablet-shaped and capsule-shaped supplements and manufacturing methods thereof. In addition, granulated sugar or the like is added in the process of manufacturing the jam of the above-described example. In the present invention, instead of the granulated sugar or the like, there is a sweetness such as Trehas (trade name). You may make it use the foodstuff which can avoid the influence of obesity.

(A) (b) is a graph which shows the measurement result of the magnitude | size and weight of the Kyoho baby used as a material of each Example of this invention, and a comparative example (mature Kyoho). (A) (b) is a graph which shows the measurement result of the component of the polyphenol of Kyoho baby used as a material of each Example of this invention, and a comparative example (mature Kyoho). (A) (b) is a graph which shows the measurement result of the component of the organic acid of Kyoho baby used as a material of each Example of this invention, and a comparative example (mature Kyoho). (A) (b) is a graph which shows the measurement result of the component of the saccharide | sugar of Kyoho baby used as a material of each Example of this invention, and a comparative example (mature Kyoho). The figure which shows many kyoho babies used as a material of each Example of this invention in the state which has attached to the bunch. The flowchart which shows an example of the manufacturing method of the jam by Example 6 of this invention.

Claims (2)

A Kyoho baby sampled after 20 days and before 40 days have passed since the flower of the Kyoho flower bloomed at multiple locations of the “twigs that can form Kyoho bunch” extending from the branches of the Kyoho tree , The fermented fruit juice of Kyoho Baby whose glucose content per 100 ml of fruit juice is 0.23 to 0.34 g and whose content of fructose per 100 ml of fruit juice is 0.1 to 0.21 g . New wine. A Kyoho baby sampled after 20 days and before 40 days have passed since the flower of the Kyoho flower bloomed at multiple locations of the “twigs that can form Kyoho bunch” extending from the branches of the Kyoho tree , A large number of kyoho babies having a glucose content of 0.23 to 0.34 g per 100 ml of fruit juice and a content of fructose per 100 ml of fruit juice of 0.1 to 0.21 g are prepared. The first step;
A second step of crushing or crushing the multiple kyoho baby berries, seeds and skin;
A third step of adding yeast to the raw materials (including fruit juice) obtained in the second step and fermenting;
A fourth step of taking wine from the fermented material obtained in the third step;
A method for producing a new wine, comprising:

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