JP4653661B2 - Method for producing cloudy fruit liquor - Google Patents

Description

  The present invention relates to a method for producing a turbid fruit liquor and a turbid fruit liquor produced by the production method.

The demand for cloudy fruit liquor is increasing in recent years.
As a method for producing turbid fruit liquor, conventionally, a method in which transparent fruit juice is added to fruit liquor and a turbid agent is added thereto, or turbid fruit juice is mixed with fruit liquor, and heated at 85 to 95 ° C. with heating. A manufacturing method (Patent Document 1) is known.

  However, the former method has a drawback that the natural feeling is impaired by the addition of a turbidity agent not derived from the raw material. Moreover, in the latter method, since the turbid juice obtained through the squeezing → heating process is mixed with the fruit liquor obtained through the squeezing → fermentation → heating process, the sugar content derived from the turbid juice increases. There is a problem that only the turbid fruit liquor with a flavor peculiar to fruit juice can be obtained, and when trying to increase the alcohol content of the turbid fruit liquor, the ratio of mixed turbid juice decreases, turbidity decreases, and fruit juice There is a drawback that the original flavor is lowered.

Japanese Patent No. 3118550

  An object of the present invention is to provide a method for producing a turbid fruit liquor having an unprecedented flavor (dry and dry), which has higher alcoholicity and turbidity than conventional turbid fruit liquor. Another object of the present invention is to provide a method for producing a turbid fruit liquor that can adjust turbidity, alcohol content, sugar content, and the like, and is rich in variety. Furthermore, another object of the present invention is to provide a method for producing a turbid fruit wine by a simple method.

  As a result of intensive studies to solve the above problems, the present inventors have obtained a completely novel finding that a turbid fruit liquor can be obtained directly from a fruit by a simple method of squeezing → heating → fermentation. Based on this, the present invention has been completed.

That is, the present invention
(1) (a) squeezing step of squeezing fruit;
(B) a heating step of heating the squeezed fruit juice; and (c) a fermentation step of fermenting the heated fruit juice;
A method for producing a cloudy fruit liquor, characterized in that
(2) The production method according to (1), wherein the heating step (b) is performed at 80 to 95 ° C.
(3) A method for producing a turbid fruit liquor, characterized in that fruit liquor and / or transparent juice is mixed with the turbid fruit liquor obtained by the production method according to (1) or (2) above,
(4) A method for producing a turbid fruit liquor, characterized in that fruit liqueur is mixed with the turbid fruit liquor obtained by the production method according to (1) or (2) above.
(5) 10 to 1200 parts by volume of fruit liquor is used with respect to 100 parts by volume of cloudy fruit liquor obtained by the production method according to (1) or (2) above. Manufacturing method,
(6) A method for producing turbid fruit liquor, characterized by mixing transparent fruit juice with the turbid fruit liquor obtained by the production method according to (1) or (2) above,
(7) 10 to 900 parts by volume of transparent fruit juice is used with respect to 100 parts by volume of the turbid fruit liquor obtained by the production method according to (1) or (2) above. Manufacturing method,
(8) A method for producing a turbid fruit liquor, characterized in that fruit liquor and transparent juice are mixed with the turbid fruit liquor obtained by the production method according to (1) or (2) above.
(9) 10 to 1200 parts by volume of fruit wine and 10 to 900 parts by volume of transparent fruit juice are used for 100 parts by volume of the turbid fruit wine obtained by the production method according to (1) or (2) above. And (10) the turbid fruit liquor obtained by the production method according to any one of (1) to (9),
About.

  According to the present invention, there is an advantage that a mixed fruit liquor having high alcoholicity and turbidity and having an unprecedented flavor (dry and dry) can be produced. In addition, the turbid fruit liquor obtained by the production method of the present invention can be mixed with the fruit liquor and / or transparent fruit juice obtained in a conventional manner at an arbitrary ratio, so that turbidity, alcohol content, sugar content, etc. can be freely set The advantage of being able to produce a turbid fruit wine rich in variety is obtained. Furthermore, according to this invention, the advantage that a turbid fruit liquor can be manufactured by simple operation is also acquired.

It is a figure which shows the manufacturing method of the cloudy fruit liquor which concerns on one Embodiment of this invention. It is a figure which shows the time-dependent change of the sugar content in the manufacture process of the cloudy fruit liquor which concerns on one Embodiment of this invention. It is a figure which shows the time-dependent change of specific gravity in the manufacture process of the cloudy fruit liquor which concerns on one Embodiment of this invention. It is a figure which shows a time-dependent change of the turbidity in the manufacture process of the cloudy fruit liquor which concerns on one Embodiment of this invention.

The fruit used in the present invention is not particularly limited, and examples thereof include grapes, peaches, apples, grapefruits and oranges. Among these, grapes are particularly preferable. Hereinafter, preferred embodiments of each step will be described.
The squeezing step (a) of the present invention can be carried out by squeezing a fruit (for example, grape fruit) in the same manner as in the usual method for producing fruit wine. Prior to subjecting the squeezed fruit juice to the next heating step (b), sulfurous acid or a salt thereof (for example, potassium metabisulfite, sodium metabisulfite, etc.) is added as necessary. The amount of sulfurous acid added may be such that the growth of microorganisms in the fruit juice can be suppressed. The obtained fruit juice is preferably subjected to a subsequent heating step after removing solid impurities by centrifugation or the like.
The subsequent heating step (b) is carried out at 80 to 95 ° C, preferably 85 to 90 ° C. The heating time is usually 30 to 90 seconds, preferably 30 to 60 seconds, although it depends on the heating temperature.

  After the heating step, the fruit juice is adjusted to 15 to 30 ° C., and sugar is added as necessary. Examples of the sugar include sugar and glucose (glucose). The amount of sugar added is preferably such that the alcohol content after fermentation is 10 to 14 degrees.

In the subsequent fermentation step (c), fermentation is performed by adding a liquor to fruit juice (moromi). As the liquor, yeast used for the production of fruit liquor can be used. Fermentation temperature is 15-30 degreeC normally, Preferably it is 20-25 degreeC. In addition, since turbidity, alcohol content, sugar content, etc. differ with fermentation periods, the product design of cloudy fruit liquor can be performed by selecting a fermentation period suitably.
After fermentation, if necessary, sulfite or a salt thereof (for example, potassium metabisulfite, sodium metabisulfite, etc.) is added, and then turbid fruit liquor is obtained by removing yeasts by centrifugation or the like.
A process diagram of the manufacturing method is shown in FIG.

The obtained turbid fruit liquor can be used as a product as it is, but in order to change the alcohol content, sugar content, turbidity, or to have a variety in taste and fragrance, fruit liquor obtained and / or transparent. Fruit juice can be added.
When adding fruit liquor to turbid fruit liquor, it is preferable to add 10 to 1200 parts by volume, preferably 600 to 800 parts by volume of fruit liquor to 100 parts by volume of turbid fruit liquor. Moreover, when adding transparent fruit juice to turbid fruit liquor, it is preferable to add fruit liquor in a ratio of 10 to 900 parts by volume, preferably 80 to 150 parts by volume with respect to 100 parts by volume of turbid fruit liquor. Furthermore, when adding fruit liquor and transparent fruit juice to turbid fruit liquor, the amount of fruit liquor is 10 to 1200 parts by volume, preferably 600 to 800 parts by volume with respect to 100 parts by volume of turbid fruit liquor. Is preferably added at a rate of 10 to 900 parts by volume, preferably 80 to 150 parts by volume.

The turbid fruit liquor obtained as described above, or the one obtained by adding fruit liquor and / or clear fruit juice to it, is sterilized and then bottled, and turbid fruit liquor in the same manner as ordinary fruit liquor. Product.
Hereinafter, although an example is given and explained, the present invention is not limited to these examples. In Examples, the turbidity was centrifuged at 3000 rpm for 10 minutes, and then the supernatant was measured for absorbance at 660 nm (cell optical path: 10 mm) using a spectrophotometer (manufactured by Shimadzu Corporation, UV-1600). Obtained by measuring. Moreover, in the table | surface of an Example, each item was measured in accordance with the method as described in the 4th revision NTA predetermined analysis method comment.

Squeeze Koshu grapes to obtain grape juice. After adding potassium metabisulfate to this grape juice as 50 ppm as sulfurous acid, it centrifuged, and the obtained supernatant was heated at 85-90 degreeC for 60 second. It cooled to 15-20 degreeC after heat processing. Then, the white sucrose is added so that the alcohol content becomes 11.0 ± 0.5%, and the mash (a, b, c) is added in an amount of 3% with respect to the mash after the addition, and 20-25 Fermented for 11 days at ° C. After fermentation, potassium metabisulfite was added as sulfurous acid to 30 ± 5 ppm and centrifuged to obtain a dry and dry cloudy fruit liquor having a very thick turbidity.
The results of analyzing the specific gravity of the raw fruit juice and the turbid fruit liquor that is a manufactured liquor, various components (sugar, alcohol, extract, total acid, volatile acid, free sulfurous acid, total sulfurous acid), pH, etc. are shown in Table 1 below. It was street.

  FIG. 2 shows changes in sugar content with time in the production process of cloudy fruit wine. It can be seen from FIG. 2 that the sugar content is almost gone in the fermentation period of 7 days. In addition, FIG. 3 shows changes in specific gravity over time. Furthermore, if the change with time of turbidity (OD660 nm) is shown, it is as shown in FIG. 4, and it can be seen that the turbidity is maximized in the fermentation period of 2 to 3 days. In addition, after fermenting, the produced turbid fruit liquor was stored at room temperature for 17 days and measured for turbidity. I was not able to admit.

  To 100 parts by volume of the turbid fruit liquor (using liquor a) obtained in Example 1, 800 parts by volume of fruit liquor obtained by a conventional method and 100 parts by volume of transparent grape juice were mixed, A cloudy fruit liquor was obtained that was a blend with clear fruit juice.

  In addition, the fruit wine to mix was manufactured as follows. That is, after adding potassium metabisulfite as a sulfurous acid to 50 ppm to grape juice, it centrifuged and fermented at 20-25 degreeC for 12 days by adding 3% of liquor to the obtained supernatant. After the fermentation, potassium metabisulfite was added as sulfurous acid to 30 ± 5 ppm and centrifuged to obtain a fruit liquor. The fruit liquor was centrifuged and then subjected to a mixing step. Moreover, the transparent fruit juice to mix was manufactured as follows. That is, grape juice added with potassium metabisulfite as sulfite to be 100 ppm was centrifuged. Next, after pectinase treatment at 15 to 20 ° C. and 50 ppm, the solution was cooled to 5 to 10 ° C., allowed to stand overnight, centrifuged, and potassium metabisulfite was added to the resulting supernatant to obtain a sulfite concentration of 80 ppm. It adjusted so that it might become. Heat treatment was performed at 85 to 90 ° C. for 60 seconds for sterilization, and after cooling to 0 to 5 ° C., the mixture was kept at the same temperature until mixed.

80 parts by volume of the turbid fruit liquor (using liquor a) obtained in Example 1 is mixed with 320 parts by volume of fruit liquor obtained by a conventional method and 600 parts by volume of clear fruit juice, and the turbid fruit liquor, fruit liquor and clear fruit juice are mixed. A cloudy fruit liquor that is a blended product was obtained. Thereby, the turbid fruit liquor whose alcohol degree and turbidity were lower than Example 2 was able to be manufactured.
In addition, the thing similar to what was used in Example 2 was used for the fruit liquor and transparent fruit juice to mix.

100 parts by volume of fruit liquor obtained by a conventional method and 600 parts by volume of clear fruit juice are mixed with 300 parts by volume of the cloudy fruit liquor (using sake mother a) obtained in Example 1, and the cloudy fruit liquor, fruit liquor and clear fruit juice are mixed. A cloudy fruit liquor that is a blended product was obtained. As a result, a turbid fruit liquor having a lower alcohol content and higher turbidity than Example 2 could be produced.
In addition, the fruit liquor and transparent fruit juice to be mixed were the same as those used in Example 2.

80 parts by volume of the turbid fruit liquor (using liquor a) obtained in Example 1 was mixed with 870 parts by volume of fruit liquor obtained by a conventional method and 50 parts by volume of clear fruit juice. A cloudy fruit liquor that is a blended product was obtained. Thereby, the turbid fruit liquor whose alcohol degree was higher than Example 2 and whose turbidity was low was able to be manufactured.
In addition, the thing similar to what was used in Example 2 was used for the fruit wine and transparent fruit juice to mix.

300 parts by volume of the turbid fruit liquor (using liquor a) obtained in Example 1 is mixed with 650 parts by volume of fruit liquor obtained by a conventional method and 50 parts by volume of clear fruit juice. A cloudy fruit liquor that is a blended product was obtained. Thereby, the turbid fruit liquor whose alcohol degree and turbidity were higher than Example 2 was able to be manufactured.
In addition, the thing similar to what was used in Example 2 was used for the fruit wine and transparent fruit juice to mix.

The method for producing a turbid fruit liquor of the present invention is useful as a method for producing a dry and dry turbid fruit liquor having a high alcohol content and turbidity. Further, it is useful as a method for producing a variety of turbid fruit wines with various turbidity, alcohol content, sugar content and the like. Furthermore, it is useful as a simple method for producing cloudy fruit wine.

Claims (10)

(A) squeezing step of squeezing fruit;
(B) a heating step of heating the squeezed fruit juice at 80 to 95 ° C. for 30 to 90 seconds ; and (c) a fermentation step of fermenting the heated fruit juice;
A method for producing a cloudy fruit liquor, comprising: The manufacturing method according to claim 1, wherein the heating step (b) is performed at 85 to 90 ° C.   A method for producing a turbid fruit liquor, comprising mixing fruit liqueur and / or transparent fruit juice with the turbid fruit liquor obtained by the production method according to claim 1 or 2.   A method for producing a turbid fruit liquor, comprising mixing the fruit liqueur with the turbid fruit liquor obtained by the production method according to claim 1 or 2.   10 to 1200 parts by volume of fruit liquor is used with respect to 100 parts by volume of cloudy fruit liquor obtained by the production method according to claim 1 or 2. The manufacturing method as described.   A method for producing a turbid fruit liquor, characterized in that transparent fruit juice is mixed with the turbid fruit liquor obtained by the production method according to claim 1 or 2.   The transparent juice is used in an amount of 10 to 900 parts by volume with respect to 100 parts by volume of the turbid fruit liquor obtained by the production method according to claim 1 or 2. The manufacturing method as described.   A method for producing a turbid fruit liquor, characterized in that fruit liquor and transparent juice are mixed with the turbid fruit liquor obtained by the production method according to claim 1 or 2.   10 to 1200 parts by volume of fruit liquor and 10 to 900 parts by volume of transparent fruit juice are used for 100 parts by volume of cloudy fruit liquor obtained by the production method according to claim 1 or 2. The manufacturing method according to claim 8.   The turbid fruit liquor obtained by the manufacturing method in any one of Claims 1-9.

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