JP4585458B2 - Plum wine with improved flavor and taste and method for producing the same - Google Patents

Description

  The present invention relates to a plum wine having a fresh flavor and a taste such as a body feeling and a depth feeling, and a method for producing the plum wine.

  Plum wine made by adding ume and sugar to alcohol such as shochu is a liquor that belongs to liqueurs under the Liquor Tax Law, and has been produced at home or industrially produced since ancient times. In recent years, plum wine has gained widespread popularity due to health benefits such as benzaldehyde-specific flavor components and ume-derived components such as bowel regulation, aging prevention, and fatigue recovery.

  Conventionally, in the production of umeshu, ume is soaked in shochu with an alcohol content of 20-30% and sugar added and stored for about 3 months, and ume components are eluted using osmotic pressure. By picking out the fruits and aging them for about six months to a year, a plum wine with a sweet and mild taste with aroma and sourness can be obtained. However, those having such a long aging period have the disadvantage that the fresh aroma components of Ome are lost. In addition, since a long aging period is required, there is a disadvantage that it is not suitable for industrial production.

In order to compensate for these drawbacks, for example, Patent Document 1 describes a method for obtaining a freshly flavored plum wine by adding ume plum juice, etc. to plum wine aged by a conventional production method, This method still requires a long aging period. For example, Patent Document 2 describes a method for supplementing an aroma component by adding a concentrated extract of plum or an aroma component of plum.
JP2004-337039 JP 61-35778

  As another method for producing umeshu, a method has been considered in which aroma components are efficiently extracted in a short aging period by roughly pulverizing or finely pulverizing (for example, freeze pulverizing) ume and then immersing it in alcohols. However, the umeshu obtained by the various methods described above has a good tasting taste for a long aging period, but has a low fresh flavour, while a short aging period has a fresh flavour, but has a body feeling. And taste such as a sense of depth.

  The present invention has been made in view of such circumstances, and has a sufficient fresh flavor with a short period of immersion (a short aging period), and enhances the taste of the body and depth. An object of the present invention is to provide a plum wine and a method for producing the plum wine.

  As a result of examining the taste improvement of Ome soaked liquor that has a fresh flavor sufficiently by short-term immersion, the present inventor frozen the plum fruit aged for a certain period of time, and the step of immersing the pulverized one in alcohol By mixing the ripened ume fruit freeze-dried soaked liquor obtained through this process, the taste of the body, depth, etc. can be further improved without losing the fresh flavor of the original ume soaked liquor. As a result, the present invention has been completed.

  Moreover, it discovered that a flavor and taste could be improved further by further mixing the ume nuclei freeze pulverization soaked liquor obtained through the process of freezing the ume nucleus and immersing the pulverized product in alcohol. Hereinafter, the present invention will be described in detail.

  That is, the present invention comprises (A) Ome soaked liquor and (B) aged soaked liquor (A) :( B) = 100: 10-100: 500, preferably 100: 10-100: 70, more preferably Umeshu is provided, including a volume ratio of 100: 30 to 100: 50. The present invention further comprises (C) plum nucleus soaked liquor to (A): (C) = 100: 1 to 100: 200, preferably 100: 1 to 100. : 20, more preferably 100: 5 to 100: 15, or (B) for aged plum soaked liquor (B) :( C) = 100: 1-100: 200, preferably 100: 10- Umeshu containing 100: 40, more preferably 100: 20-100: 30, is also provided.

  In the present specification, “Ome” refers to a fruit of blue plum that is harvested while it is immature, and is used for dipping in a conventional method for producing plum wine.

  In the present specification, the aged plum is plum fruit that is removed in the conventional method for producing plum wine as described in the background section, for example, oume is added to sugar-added alcohol for 3 to 6 months. Plum fruit taken out after soaking back and forth to elute the components of plum can be used. Normally, this ume fruit is discarded, but according to the present invention, this discarded ume fruit can be used effectively.

  In the present specification, plum nuclei are also referred to as plum seeds, and for example, those removed when removing fruit juice from green plums can be used. Normally, this ume nucleus is discarded, but according to the present invention, this discarded ume nucleus can be used effectively. In addition, since a peculiar component is contained in a ume nucleus, the upper limit at the time of drinking of the compounding quantity of a ume nucleus immersion liquor can be suitably determined by those skilled in the art, for example, less than 3.5%.

  The varieties for obtaining the above-mentioned ume, aged ume and plum nuclei are not particularly limited as long as they are generally used for the production of plum wine, but typical varieties are harvested in Wakayama Prefecture and Nara Prefecture, Minami High School, You can use Shirakaga, Bukujuku, etc. Moreover, these green plums, aged plums and plum nuclei can be used, for example, as they are, in a frozen, pulverized or dried form, or in a form in which they are stored for a certain period of time.

  The soaked liquor in the present invention is obtained by immersing the above-mentioned raw ume, aged ume, or ume nucleus in a solution containing alcohol and extracting the components. There is no particular limitation as long as it has a component that exhibits the fresh flavor of Ome as long as it is an ume soaked liquor. If it has enough, there will be no restriction | limiting in particular, and if it is a ume kernel immersion liquor, there will be no restriction | limiting in particular if it has enough components (for example, benzaldehyde) peculiar to a ume nucleus. From the viewpoint that it can be produced in a short period of time, the above-mentioned soaked liquor is preferably a freeze-pulverized soaked liquor described in detail below.

  That is, the present invention is at least one or more of the soaked liquors (A) to (C), preferably (B) or (C), more preferably (B) and (C), and even more preferably (A) to (C) All of the above plum wines that are freeze-ground soaked liquors are provided.

Furthermore, the present invention provides the following steps (a) to (c):
(a) a step of producing Ome frozen ground soaked liquor, comprising freezing Ome, grinding the frozen material, and immersing the ground material in alcohol for an extraction effective period;
(b) a step of producing an aged plum freeze-pulverized soaked liquor, comprising freezing the aged plum, pulverizing the frozen product, and immersing the pulverized product in alcohol for an effective extraction period;
(c) mixing the green frozen pulverized soaked liquor and the aged plum frozen pulverized soaked liquor;
If desired, the following steps (d) and (e):
(d) a step of producing ume nuclei frozen pulverized soaked liquor, comprising freezing the ume nucleus, pulverizing the frozen material, and immersing the pulverized material in alcohol for the extraction effective period;
(e) providing a method for producing umeshu, further comprising the step of mixing the ume nucleus freeze-ground soaked liquor with the mixture obtained in (c).

  In the present specification, freeze-pulverized soaking liquor is a method including freezing a raw material, pulverizing the obtained frozen material, and immersing the pulverized material thus obtained in a solution further containing alcohol. The soaked liquor obtained.

  In the production method of the present invention, the raw material is frozen in order to solidify the raw material and prevent deterioration of the components, and to perform subsequent pulverization of the frozen material sufficiently and easily at a low temperature. Therefore, if such an object can be achieved, the freezing method, freezing conditions, and material type of the freezing machine to be used are not particularly limited, and air freezing method, air blast freezing method, contact freezing method, brine freezing. Or a freezing method using liquid nitrogen can be used. From the viewpoint of being able to freeze rapidly, a freezing method using liquid nitrogen is preferable. The freezing temperature is preferably below the embrittlement point.

  In the production method of the present invention, the frozen material is pulverized so that the subsequent extraction by immersion of the pulverized material can be performed sufficiently easily and in a short time without applying heat. Therefore, if such an object can be achieved, the pulverization method, pulverization conditions, and material type of the pulverizer to be used are not particularly limited, but the process can be performed in as short a time as possible under freezing conditions using liquid nitrogen. preferable. The degree of pulverization is not particularly limited as long as extraction can be performed sufficiently and easily, but the average particle size of the frozen product is about 1 μm to about 1000 μm, preferably about 1 μm when measured by a method commonly used by those skilled in the art. It is performed until the thickness is 1 μm to about 200 μm, more preferably about 1 μm to about 100 μm. Here, unless otherwise specified, the average particle diameter refers to the median diameter (the particle diameter corresponding to 50% of the distribution curve on the sieve, also referred to as the median diameter or 50% particle diameter). The pulverized material thus obtained is used as it is or after being thawed into a paste to be used for subsequent immersion.

  In the production method of the present invention, the pulverized product is immersed by immersing the pulverized product in alcohol for the effective extraction period without applying heat. By this immersion, a desired component is extracted from the pulverized product. The alcohol used for the dipping is preferably an alcohol content of 25 to 60%, more preferably from the viewpoint of flavor, stability, microbial management, etc. so that water-soluble components and / or fat-soluble components derived from raw materials can be extracted in a balanced manner. 26-59%, even more preferably 30-50% alcohol is used. By changing the alcohol content, it is possible to change the type or amount of a flavor, taste, or effective ingredient. 25% or more from the viewpoint of providing sufficient taste such as flavor and body feeling, unfavorable taste (eg bitter taste, miscellaneous taste, strong alcoholic taste) and aroma (eg heavy oily flavor, miscellaneous flavor) From the standpoint of not having the content, it can be made 60% or less. From the viewpoint of producing plum wine with a good balance of flavor and taste, it is preferable to immerse using alcohol having an alcohol content of 30 to 50%. Furthermore, from the viewpoint of placing importance on transparency, an alcohol content such that the ume turbidity of the obtained plum wine is about 120 Helm or less can be selected.

  In the present specification, “alcohol” refers to a drinking alcohol, unless otherwise specified, and includes a pure alcohol, a drinkable solution containing alcohol, and a solution containing alcohol and usable for food production. Further, the alcohol content represents the amount (volume / volume) of pure alcohol contained in 100 ml of the solution.

  The alcohol in which the pulverized product is immersed is not particularly limited in terms of type, manufacturing method, raw material, and the like. For example, alcohol for raw materials (neutral spirits made from molasses, grain spirits made from cereals, etc.), alcohol that can be consumed, such as distilled liquor (shochu, whiskey, brandy, gin, etc.) Can be used. In the production method of the present invention described above, the alcohol used for dipping in each of the steps (a), (b) and (d) is usually the same alcohol, but may be different.

  The conditions for immersing the pulverized product in alcohol (for example, the effective extraction period required for immersing, the alcohol content and type of the alcohol solution, the immersion ratio, the stirring time, the additive added to the alcohol, etc.) are the types of raw materials and the pulverized product. Can be determined as appropriate according to the particle size of the soaked product, the flavor and taste of the soaked sake to be obtained. By appropriately adjusting these conditions, the flavor and taste of the soaking liquor can be adjusted. Therefore, even if there are variations in the quality of the raw materials, it is possible to maintain a stable quality in the obtained soaked liquor or plum wine containing it.

  The effective extraction period in the steps (a), (b) and (d) is preferably less than 7 days, more preferably 1 to 6 days, and even more preferably 2 to 4 days. If the extraction period is too short, the extraction will be insufficient, but if it is more than 7 days, an eggy taste and miscellaneous taste will be extracted, and when it reaches the plum nucleus, the oily taste is mixed with taste, which is not preferable.

  In the steps (a), (b) and (d), at least one of the alcohols (preferably two or more, more preferably all of (a), (b) and (d)) is added to a saccharide (for example, granulated sugar (sucrose). Sugar)) is extracted with an effective extraction amount (preferably 10-50 (W / V)%, more preferably 18-36 (W / V)%) to increase extraction efficiency by osmotic pressure. Can do. Moreover, the raw material liquor extracted with the alcohol which added sugar generally has a soft taste and a gentle flavor with roundness.

  The saccharide is not limited as long as it is used in the field of food production. For example, monosaccharides (glucose, fructose), disaccharides (sucrose, lactose), oligosaccharides (oligosaccharides), and polysaccharides are used. be able to.

  In general, unless sugars are added during the production of plum wine, plum wine with a flavor that matches the taste of Japanese people cannot be obtained. Therefore, sugars are added when producing the plum wine of the present invention, but in the method of the present invention, there is no particular limitation on the timing of addition of the sugars, and at the stage of producing each soaked liquor as described above. The pulverized product may be added at the time of immersing in the alcohol, may be added at the stage of mixing each of the soaking liquors, or may be added at the preparation stage before filling the container. From the viewpoint of increasing the extraction efficiency by osmotic pressure, saccharides are preferably added when the pulverized product is immersed in alcohol.

  The immersion ratio is generally about 1 g to about 500 g (about 0.1 to about 50 (W / V)%), preferably about 5 g to about 300 g (about 0.5 to about 30 ( W / V)%), more preferably about 10 g to about 200 g (about 1 to about 20 (W / V)%).

  You may stir the alcohol which immersed the pulverized material. The timing of stirring is not particularly limited as long as it is dipping. Preferably, the pulverized product is stirred immediately after dipping in alcohol. The stirring time is preferably 4 hours or less, more preferably 1 to 3 hours, in order to obtain a soaked liquor having a desired flavor and taste. If it is longer than 4 hours, miscellaneous tastes and egg flavors appear, which is not preferable in terms of flavor and taste.

  Examples of components that are extracted by dipping and are involved in flavor include vanillin, which is a typical sweet scent of barrel components, and syringic acid, which is a typical natural tree-like scent. These components can be analyzed using techniques known to those skilled in the art, for example, as described in Example 4 below.

  The present invention provides the umeshu as described above, wherein (A) the ume soaked liquor contains syringic acid at a concentration of 0.5 to 2.0 ppm, preferably 0.7 to 1.5 ppm. The present invention also includes (B) aged plum soaked liquor, 0.1 to 1.5 ppm, preferably 0.3 to 1.1 ppm, more preferably 0.5 to 0.8 ppm concentration of vanillin and 0.3 to 2.5 ppm, preferably 0.7 to The umeshu as described above is provided comprising syringic acid at a concentration of 1.7 ppm, more preferably 0.9 to 1.3 ppm. The present invention also includes (C) Ume nucleus soaked liquor in a concentration of 0.1 to 15 ppm, preferably 5.1 to 11.8 ppm, more preferably 6.0 to 9.0 ppm vanillin and 0.5 to 5.0 ppm, preferably 1.3 to 2.9. The umeshu described above is provided comprising syringic acid in a concentration of ppm, more preferably 1.6 to 2.5 ppm. The present invention further provides the above plum wine comprising vanillin: syringic acid in a concentration ratio of 1: 0.2 to 1:20, preferably 1: 0.3 to 1:10, more preferably 1: 0.4 to 1: 6. To do.

  The above-mentioned plum wine has a good balance of ripening, fruity, freshness, thickness, and sourness of plums, and these characteristics are good when used as plum wine or as raw material sake for plum wine.

  From the pulverized product soaked alcohol after the effective extraction period, the solid content is removed by filtration to obtain a frozen pulverized soaked liquor. Filtration can be performed by a normal method such as a method using diatomaceous earth. You may use for additional processes, such as distillation, as needed. If filtration is not performed, extraction proceeds too much, which is not preferable.

  According to the method of the present invention, it is possible to obtain a soaked liquor that sufficiently suppresses loss of material-derived components, oxidative degradation, and the like, and that sufficiently includes a component that provides flavor and / or taste. This is presumably because the freezing step was used or the overheating step was not performed. By blending these soaked drinks in a well-balanced manner, an unprecedented plum wine that has a fresh flavor and a taste of body and depth without supplementing flavors, fruit juices, etc. Makes it possible to obtain in a short period of time. Plum wine to which no fragrance and / or fruit juice is added is one of the preferred embodiments of the present invention.

  The freeze-pulverized soaked liquor obtained in each step of the present invention can be used as a beverage as it is, but can be used as a raw liquor for blending these to produce umeshu.

  When used as a raw material liquor, additives known to those skilled in the art, such as sugars and acidulants, can be added to make plum wine. As the saccharide, for example, sugar, fructose, glucose, fructose glucose liquid sugar and the like can be used. As the acidulant, for example, citric acid, malic acid, phosphoric acid and the like can be used.

  There is no restriction | limiting in particular in the packaging container of the plum wine of this invention, Containers of various forms, such as a bottle, a can, paper, a plastic bottle, can be utilized.

  According to the method of the present invention, compared with the conventional method for producing umeshu, it is a umeshu that has a sufficiently fresh flavor with a very short immersion (short aging period) and a body. It has become possible to produce plum wine that also has a taste such as a feeling of depth and a feeling of depth. In addition, since the aging period is short, it is possible to produce such plum wine industrially simply and at low cost. Furthermore, it has been found that the umami taste can be sufficiently strengthened by using aged plums removed during the production of conventional plum wine and plum kernels removed during the production of plum juice as raw materials. The plum wine can be produced.

  Hereinafter, the present invention will be specifically described with reference to examples.

Example 1: Production of Ome frozen ground soaked liquor, aged plum frozen ground soaked liquor and plum nucleus frozen ground soaked sake
(A) Manufacture of Ome freeze pulverized soaked liquor 1 kg of frozen Ome was frozen in whole (including seeds) using liquid nitrogen at -196 ° C, and this was put into a freeze pulverizer (Linlex Mill; manufactured by Liquid Gas Co., Ltd.) The powder was frozen and pulverized to obtain a powdered frozen pulverized product having an average particle size of about 50 μm. The particle size was measured by diluting the frozen pulverized product with about 20 times the amount of water, and measuring the particle size distribution with a laser diffraction particle size distribution analyzer (SALD-3100; Shimadzu Corporation). . The frozen pulverized product was immersed in 10 L of 40% raw material alcohol while frozen, stirred for 1 hour, and then immersed for 24 hours. After centrifuging at 25 ° C. and 3,000 rpm for 10 minutes, diatomaceous earth filtration was carried out to obtain Ome freeze-ground soaked liquor (alcohol content: 38%).
(B) Manufacture of aged plum frozen soaked liquor 1 kg of fresh green ume is immersed in a mixed solution of 220 g of sugar and 1 L of 37% alcohol solution (neutral spirits) for 6 months. Using 1 kg of aged ume obtained by adding about 120 ml as a raw material, an aged plum freeze-pulverized soaked liquor was obtained by the same method as in (A) above (alcohol content: 38%).
(C) Manufacture of frozen plum ground soaked liquor By using 1 kg of frozen raw plum seeds as a raw material, the frozen plum ground soaked liquor was obtained in the same manner as in (A) above (alcohol content: 38%).

Example 2: Comparison of flavor and taste of various plum wines Umeshu (1) to (4) were produced by the following method. Add sugar (160g / L for the final product), citric acid (8.8g / L for the final product), alcohol solution (neutral spirits) and water for each raw liquor. Finished.
(1) Plum wine produced by the conventional method 1 kg of fresh green ume is immersed in a mixed solution of 220 g of sugar and 1 L of 37% alcohol solution (neutral spirits) for 6 months. After draining, the product is aged for 6 months or more. (Alcohol content of raw material liquor: 24%), and other raw materials (sugar, citric acid, neutral spirits and water) were added to finish the plum wine with 14% alcohol content.
(2) Ome frozen pulverized soaked liquor Ome frozen pulverized soaked liquor obtained in Example 1 (A) was used as a raw material liquor, and other raw materials (sugar, citric acid, neutral spirits and water) were added, and the alcohol content was 14%. Finished with plum wine.
(3) Ome freeze pulverized soaked liquor + Aged plum freeze pulverized soaked liquor 23.6 L of Ome frozen pulverized soaked liquor obtained in Example 1 (A), In addition, other ingredients (sugar, citric acid, neutral spirits and water) were added to finish the plum wine with an alcohol content of 14%.
(4) Ome frozen pulverized soaked liquor + matured plum frozen pulverized soaked liquor + Ume nucleus frozen crushed soaked liquor 23.6 L of Ome frozen pulverized soaked liquor obtained in Example 1 (A) Plum frozen pulverized soaked liquor 10 L and plum kernel frozen pulverized soaked liquor 2.5 L obtained in Example 1 (C) were added, and other ingredients were added to finish the plum wine.

About said (1)-(4), it tasted by three special panelists, and the following evaluation was obtained about taste and flavor.
Evaluation for each plum wine
(1) Rich fragrance and taste that you can feel the ripening feeling of plums firmly. The heavy scent feels a little heavy.
(2) The fresh omelet flavor is on the top note. There is a fresh fresh feeling of ume and a bit of plum blossoms in the back. The taste is easy to drink like plum juice, but the thickness of the taste is poor.
(3) The fresh Omeka can feel the richness and depth of plum wine, and the taste can be spread. It tastes like alcohol and thickens.
(4) Ume nucleus freeze-pulverized soaked liquor has a strong potency and can be added in small amounts, giving it a depth of taste that could not be expressed in (3). Thickness and taste came out. In addition, by blending the soaked liquors of (A), (B), and (C) of Example 1, fresh fresh plums are also added, and ease of drinking not found in plum wines by conventional production methods is obtained. A new type of plum wine.

  In addition, each item described in Table 1 was evaluated in five stages. Table 1 shows the average value of evaluation in each item.

  It can be seen that the contents of the comments regarding each plum wine are reflected well in Table 1.

  In addition, for the aged plum soaked liquor obtained in Example 1 (B) and the raw liquor soaked in Ume nucleus soaked in Example 1 (C), three expert panelists sampled each item listed in Table 2. The evaluation was made in 5 stages. Table 2 shows the average value of evaluation in each item. In the case of only the aged plum soaked liquor, it can be seen that the ripening feeling and thickness of the plum are sufficiently felt, but the fresh feeling of the plum is weak. It can be seen that only the Ume nucleus soaked sake has a weak acidity and freshness, and a strong taste of astringency and astringency.

Example 3: Examination of extraction conditions Aged plums obtained by freezing and pulverizing into an alcohol solution (neutral spirits) having an alcohol content of 26%, 40% or 59% using the method described in Example 1 (B) The pulverized product and the pulverized ume kernel obtained by freezing and pulverizing using the method described in Example 1 (C) were immersed in each alcohol solution at a rate of 10 (W / V)%. After stirring for 1 hour, the material that had been immersed for 1, 3, or 7 days was centrifuged, and the raw material and the solution were separated by diatomaceous earth filtration to produce raw material liquor. Other raw materials were added to the raw material liquor in the same manner as in Example 2 to finish it into plum wine. Each plum wine was sampled by three expert panelists and evaluated for flavor and taste.

  As a result, when the alcohol content was low (26%), the plum aroma and taste were soft, and juice-like ease of drinking and sweetness were felt. When the immersion alcohol content was high (59%), miscellaneous taste and alcoholic were felt. When the soaked alcohol content was 40%, both good aspects were drawn out well, and a plum wine with just the right balance of flavor and taste was obtained.

  Regarding the number of days of immersion, it was found that extraction was not enough in 1 day, and when it was 7 days, taste and miscellaneous taste were also felt, and the negative aspect of oiliness also appeared in the plum nucleus.

  In addition, when the stirring time was changed in the range of 1 to 8 hours, any soaked liquor had a misty taste and a delicious taste at 4 hours or more, which negatively affected the flavor. The stirring time of 1-3 hours was optimal.

  When 18 or 36 (W / V)% sucrose (granulated sugar) was added to the soaking alcohol solution and the degree of extraction was confirmed, the raw alcohol produced by supplementing sugar was finished with a soft and rounded taste. The scent was somewhat subdued.

Example 4: For raw liquor analysis plum flavor components were analyzed two components of syringic acid is representative of vanillin and living trees like aroma which is representative of the sweet barrel component fragrance.

  The analysis was performed under the following conditions. Equipment used: Hewlett Packard 1100 series Liquid chromatography, column: Phenomenex LUNA5u C18 (2), solvent A = ultrapure water 2,940ml + acetic acid 60ml + sodium acetate 8.16g, solvent B = ultrapure water 1,260ml + acetic acid 60ml + sodium acetate 8.16g + methanol 1500ml + 1-propanol 180ml, timetable: 0min Solvent A: Solvent B = 97: 3; 12min Solvent A: Solvent B = 97: 3; 22min Solvent A: Solvent B = 85: 15; 45min Solvent A: Solvent B = 80 : 20; 55 min Solvent A: Solvent B = 80: 20; 70 min Solvent A: Solvent B = 0: 100, Column temperature: 40 ° C., Flow rate: 1.0 ml / min, Wavelength: 260 nm, Retention Time: Vanillin = 27.39 min; Syringic acid = 29.44 min.

  In a solution having an alcohol content of 26%, 40%, or 59%, a pulverized product of Ome frozen and pulverized using the method described in Example 1 (A) is 10 (W / V)% for each alcohol solution. The mixture was added and stirred for 1 hour, then immersed for 1 day, centrifuged, and the raw material and the solution were separated by diatomaceous earth filtration. The thus-produced Ome freeze pulverized soaked liquor and each raw material liquor obtained in Example 3 (aged plum freeze pulverized soaked liquor and plum nucleus frozen pulverized soaked liquor) were analyzed.

  Tables 3 to 5 show the analysis results. In the table, TR indicates that measurement was not possible below the detection limit. Bar graphs are also shown in FIG. 1 and FIG. 2 for the aged plum frozen ground soaked liquor and plum nucleus frozen ground soaked sake.

  It was found that the concentration of vanillin and syringic acid tended to decrease as the immersion alcohol frequency increased. In addition, the concentration of both vanillin and syringic acid increased in the order of Ome frozen ground soaked liquor <Aged plum frozen ground soaked liquor <Ume nucleus frozen ground soaked liquor. I understood it. It was also found that the concentration of vanillin in Ome frozen ground soaked liquor was very low.

  In plum wine (40% soaked alcohol and 3 days soaked) with the most preferred flavor and taste, vanillin: syringic acid = 1: 1.6, and plum nucleus freeze ground soaked liquor is 1 : 0.3.

  Table 6 shows the analysis results of a mixture of aged frozen ground soaked liquor and ume nucleus frozen ground soaked liquor in a ratio of 4: 1 with a soaked alcohol content of 40% and a soaking date of 1 day.

  A pulverized product of aged plums frozen and ground using the method described in Example 1 (B) is added to a solution having an alcohol content of 30%, and 10 (W / V)% is added to each alcohol solution. Then, after stirring for 2, 4, 6 or 8 hours, it was immersed for 1 day, centrifuged, and the raw material and the solution were separated by diatomaceous earth filtration. The raw material liquor thus produced (aged plum frozen and soaked liquor) was analyzed. FIG. 3 shows the analysis results of the aged plum freeze-pulverized soaked liquor obtained by changing the stirring time.

FIG. 1 is a graph showing the analysis results of vanillin and syringic acid in each aged plum frozen pulverized soaking liquor in Example 3. FIG. 2 is a graph showing the analysis results of vanillin and syringic acid in each ume nucleus freeze-dried liquor in Example 3. FIG. 3 is a graph showing the analysis results of vanillin and syringic acid in aged plum freeze-pulverized soaked liquor when the stirring time was changed in Example 3.

Claims (12)

Umeshu containing (A) Ome frozen ground soaked liquor and (B) Aged plum frozen ground soaked liquor in a volume ratio of (A) :( B) = 100: 10-100: 70 . Further (C) a Umekaku freeze-grinding soaking liquor, to (A) Ome freeze-grinding soaking liquor, (A) :( C) = 100: 1~100: 200 volume ratio of, or (B) aging plum freeze-grinding The plum wine according to claim 1, which is contained in a volume ratio of (B) :( C) = 100: 1 to 100: 200 with respect to the soaking liquor. The plum wine according to claim 1 or 2, wherein syringic acid at a concentration of 0.5 to 2.0 ppm is contained in the (A) frozen frozen soaking liquor. The plum wine according to any one of claims 1 to 3, comprising vanillin having a concentration of 0.1 to 1.5 ppm and syringic acid having a concentration of 0.3 to 2.5 ppm in the (B) aged plum frozen pulverized soaked liquor. The plum wine according to any one of claims 2 to 4, wherein the (C) plum kernel frozen ground soaked liquor contains vanillin at a concentration of 0.1 to 15 ppm and syringic acid at a concentration of 0.5 to 5.0 ppm.   The plum wine according to any one of claims 1 to 5, comprising vanillin: syringic acid in a concentration ratio of 1: 0.2 to 1:20. The following steps (a) to (c):
(a) a step of producing Ome frozen ground soaked liquor, comprising freezing Ome, grinding the frozen material, and immersing the ground material in alcohol for an extraction effective period;
(b) a step of producing an aged plum freeze-pulverized soaked liquor, comprising freezing the aged plum, pulverizing the frozen product, and immersing the pulverized product in alcohol for an effective extraction period;
(c) a step of mixing the green frozen pulverized soaked liquor and the aged plum frozen pulverized soaked liquor;
Optionally comprising the following steps (d) and (e):
(d) a step of producing ume nuclei frozen pulverized soaked liquor, comprising freezing the ume nucleus, pulverizing the frozen material, and immersing the pulverized material in alcohol for the extraction effective period;
(e) mixing the ume nucleus freeze-pulverized soaked liquor with the mixture obtained in (c);
A method for producing umeshu , wherein the extraction effective period in the steps (a), (b) and (d) is less than 7 days .   8. The production method according to claim 7, wherein the alcohol content of the alcohol in the steps (a), (b) and (d) is 25 to 60%. 9. The production method according to claim 7 , wherein an extraction effective amount of saccharide is added to at least one of the alcohols in the steps (a), (b) and (d).   Alcohol immersion of the pulverized product extraction effective period in the steps (a), (b) and (d), the pulverized product is immersed, stirred for 1 to 3 hours, and then immersed for 1 to 6 days. The production method according to any one of 7 to 9.   The ripening period of plum wine characterized by using (A) Ome frozen ground soaked liquor and (B) aged plum frozen ground soaked liquor in a volume ratio of (A) :( B) = 100: 10-100: 70 Shortening method.   (A) Ome frozen ground soaked liquor with a pulverized product extraction period of less than 7 days, (B) Aged plum frozen ground soaked liquor with a ground product extraction period of less than 7 days Is used so that it may become a volume ratio of (A) :( B) = 100: 10-100: 70, The method which strengthens the ripening feeling of a plum in plum wine characterized by the above-mentioned.