JP4653661B2 - Method for producing cloudy fruit liquor - Google Patents

Method for producing cloudy fruit liquor Download PDF

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JP4653661B2
JP4653661B2 JP2005515147A JP2005515147A JP4653661B2 JP 4653661 B2 JP4653661 B2 JP 4653661B2 JP 2005515147 A JP2005515147 A JP 2005515147A JP 2005515147 A JP2005515147 A JP 2005515147A JP 4653661 B2 JP4653661 B2 JP 4653661B2
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博史 棚橋
紘一 藤田
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Suntory Holdings Ltd
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Description

本発明は混濁果実酒の製造方法およびその製造方法によって製造される混濁果実酒に関する。   The present invention relates to a method for producing a turbid fruit liquor and a turbid fruit liquor produced by the production method.

混濁果実酒は、近年その需要が増大しつつある。
混濁果実酒の製造方法としては、従来、果実酒に透明果汁を加え、これに着濁剤を添加して製造する方法、あるいは果実酒に混濁果汁を混和し、85〜95℃で加熱火入れして製造する方法(特許文献1)が知られている。
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.

しかしながら、前者の方法では原料由来でない着濁剤の添加により自然感を損なうという難点がある。また、後者の方法では、搾汁→発酵→加熱の工程を経て得られる果実酒に搾汁→加熱の工程を経て得られる混濁果汁が混和されているので、混濁果汁由来の糖度が多くなり、果汁特有の香味の混濁果実酒しか得られないという難点があり、また混濁果実酒のアルコール度を高くしようとすると、混和する混濁果汁の割合が小さくなり、濁度が低くなってしまうと共に、果汁本来の香味が低下するという難点がある。   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.

日本特許第3118550号Japanese Patent No. 3118550

本発明の目的は、従来の混濁果実酒よりもアルコール度及び濁度が高い、これまでにない香味(ドライで辛口)の混濁果実酒を製造する方法を提供するものである。本発明の他の目的は、濁度、アルコール度、糖度などの調整が可能であり、バラエティーに富んだ混濁果実酒を製造する方法を提供するものである。さらに、本発明の他の目的は、簡便な方法で混濁果実酒を製造する方法を提供するものである。   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.

本発明者らは、前記課題を解決すべく鋭意研究を重ねた結果、搾汁→加熱→発酵という簡便な方法により、果実から直接混濁果実酒が得られるという全く新規な知見を得、この知見に基づいて本発明を完成するに至った。   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.

すなわち、本発明は、
(1)(a)果実を搾汁する搾汁工程;
(b)搾汁された果汁を加熱する加熱工程;および
(c)加熱された果汁を発酵させる発酵工程;
を包含することを特徴とする混濁果実酒の製造方法、
(2)加熱工程(b)を80〜95℃で行う上記(1)に記載の製造方法、
(3)上記(1)または(2)に記載の製造方法で得られた混濁果実酒に果実酒および/または透明果汁を混和させることを特徴とする混濁果実酒の製造方法、
(4)上記(1)または(2)に記載の製造方法で得られた混濁果実酒に果実酒を混和させることを特徴とする混濁果実酒の製造方法、
(5)上記(1)または(2)に記載の製造方法で得られた混濁果実酒100容量部に対して、果実酒を10〜1200容量部用いることを特徴とする上記(4)に記載の製造方法、
(6)上記(1)または(2)に記載の製造方法で得られた混濁果実酒に透明果汁を混和させることを特徴とする混濁果実酒の製造方法、
(7)上記(1)または(2)に記載の製造方法で得られた混濁果実酒100容量部に対して、透明果汁を10〜900容量部用いることを特徴とする上記(6)に記載の製造方法、
(8)上記(1)または(2)に記載の製造方法で得られた混濁果実酒に果実酒および透明果汁を混和させることを特徴とする混濁果実酒の製造方法、
(9)上記(1)または(2)に記載の製造方法で得られた混濁果実酒100容量部に対して、果実酒10〜1200容量部および透明果汁10〜900容量部用いることを特徴とする上記(8)に記載の製造方法、および
(10)上記(1)〜(9)のいずれかに記載の製造方法で得られた混濁果実酒、
に関する。
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.

本発明によれば、アルコール度および濁度が高く、しかもこれまでにない香味(ドライで辛口)を有する混合果実酒を製造できるという利点が得られる。また、本発明の製造方法で得られる混濁果実酒は、常法で得られる果実酒および/または透明果汁と任意の割合で混和することができるので、濁度、アルコール度、糖度などを自由に変えたバラエティーに富んだ混濁果実酒を製造することができるという利点が得られる。さらに、本発明によれば、簡便な操作で混濁果実酒を製造できるという利点も得られる。   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.

本発明の実施の一形態に係る混濁果実酒の製造方法を示す図である。It is a figure which shows the manufacturing method of the cloudy fruit liquor which concerns on one Embodiment of this invention. 本発明の実施の一形態に係る混濁果実酒の製造過程における糖分の経時的変化を示す図である。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. 本発明の実施の一形態に係る混濁果実酒の製造過程における比重の経時的変化を示す図である。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. 本発明の実施の一形態に係る混濁果実酒の製造過程における濁度の経時的変化を示す図である。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.

本発明に用いられる果実としては、特に限定されず、例えばブドウ、モモ、リンゴ、グレープフルーツ、オレンジなどがあげられるが、これらのうち、とくにブドウが好ましい。以下、各工程の好ましい態様を説明する。
本発明の搾汁工程(a)は、通常の果実酒の製造方法におけると同様にして、果実(例えば、ブドウ果)を搾汁することにより実施できる。搾汁された果汁は次の加熱工程(b)に付すに先立ち、必要により、亜硫酸またはその塩(例えば、メタ重亜硫酸カリウム、メタ重亜硫酸ナトリウムなど)が添加される。亜硫酸の添加量は、果汁中の微生物の繁殖が抑制できる程度でよい。得られた果汁は遠心分離などを行って夾雑固形物を除去したのち、次の加熱工程に付すのがよい。
続く加熱工程(b)は、80〜95℃、好ましくは85〜90℃で実施する。加熱時間は、加熱温度にもよるが、通常30〜90秒、好ましくは30〜60秒である。
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.

加熱工程後、果汁を15〜30℃に調整し、必要により、糖分が添加される。糖分としては、砂糖、ブドウ糖(グルコース)などがあげられる。糖分の添加量は、発酵後のアルコール分が10〜14度となるようにするのが好ましい。   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.

続く発酵工程(c)は、果汁(もろみ)に酒母を添加して発酵を行う。酒母としては、果実酒の製造に用いられる酵母を使用することができる。発酵温度は、通常15〜30℃、好ましくは20〜25℃である。なお、発酵期間により、濁度、アルコール度、糖度などが異なるので、発酵期間を適宜選択することにより、混濁果実酒の製品設計をすることができる。
発酵後は、必要により、亜硫酸またはその塩(例えば、メタ重亜硫酸カリウム、メタ重亜硫酸ナトリウムなど)を添加し、ついで遠心分離などにより酵母等を除去することにより混濁果実酒が得られる。
上記製造方法の工程図を示せば、図1の通りである。
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.

得られる混濁果実酒はそのまま製品とすることもできるが、アルコール分や糖度、濁度を変えたり、あるいは味や香りにバラエティーを持たせるために、通常の方法で得られる果実酒および/または透明果汁を添加することができる。
混濁果実酒に果実酒を添加する場合は、混濁果実酒100容量部に対して果実酒を10〜1200容量部、好ましくは600〜800容量部の割合で添加するのが好ましい。また、混濁果実酒に透明果汁を添加する場合は、混濁果実酒100容量部に対して果実酒を10〜900容量部、好ましくは80〜150容量部の割合で添加するのが好ましい。さらに、混濁果実酒に果実酒および透明果汁を添加する場合は、混濁果実酒100容量部に対して、果実酒を10〜1200容量部、好ましくは600〜800容量部の割合で、また透明果汁を10〜900容量部、好ましくは80〜150容量部の割合で添加するのが好ましい。
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.

上記の如くして得られた混濁果実酒、あるいはこれに果実酒および/または透明果汁を添加したものは、以下通常の果実酒の場合と同様にして、殺菌後、ビン詰めして混濁果実酒の製品とすることができる。
以下、実施例をあげて説明するが、本発明はこれら実施例に限定されるものではない。なお、実施例において、濁度は、3000rpmで10分間遠心分離した後、その上清を分光光度計(株式会社島津製作所製、UV−1600)を用い、660nmにおける吸光度(セル光路:10mm)を測定することにより求めた。また、実施例の表中、各項目は第4回改正国税庁所定分析法注解に記載の方法に従って測定した。
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.

甲州種ブドウを搾汁してブドウ果汁を得る。このブドウ果汁にメタ重硫酸カリウムを亜硫酸として50ppmになるように添加した後、遠心分離し、得られる上清を85〜90℃で60秒加熱した。加熱処理後、15〜20℃に冷却した。ついで、上白糖をアルコール含量が11.0±0.5%となるように添加し、酒母(a、b、c)を添加後のもろみに対して3%となる量添加して20〜25℃で11日間発酵させた。発酵後、メタ重亜硫酸カリウムを亜硫酸として30±5ppmになるように添加し、遠心分離することにより、極めて濃厚な濁りを有し、ドライで辛口の混濁果実酒を得た。
原料の果汁と製成酒である混濁果実酒の比重、各種成分(糖分、アルコール、エキス、総酸、揮発酸、遊離型亜硫酸、総亜硫酸)、pH等を分析した結果は、下記表1の通りであった。

Figure 0004653661
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.
Figure 0004653661

混濁果実酒の製造過程における糖分の経時的変化を示せば、図2の通りである。図2から発酵期間7日で糖分がほとんどなくなっていることが分かる。また、比重の経時的変化を示せば、図3の通りである。さらに、濁度(OD660nm)の経時的変化を示せば、図4の通りであり、発酵期間2〜3日で濁度が最大になっていることが分かる。なお、発酵させた後、製成した混濁果実酒を室温で17日間保存し、濁度を測定したところ、いずれの酒母を用いた場合も、0.4以上で濁度の実質的な低下は認められなかった。   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.

実施例1で得た混濁果実酒(酒母aを使用)100容量部に、常法により得られた果実酒800容量部および透明ブドウ果汁100容量部を混和して、混濁果実酒と果実酒と透明果汁とのブレンド品である混濁果実酒を得た。   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.

なお、混和する果実酒は次のように製造した。すなわち、ブドウ果汁にメタ重亜硫酸カリウムを亜硫酸として50ppmになるように添加した後、遠心分離し、得られる上清に酒母を3%添加して20〜25℃12日間発酵させた。発酵後、メタ重亜硫酸カリウムを亜硫酸として30±5ppmになるように添加し、遠心分離することにより、果実酒を得た。この果実酒は遠心分離したのち、混和工程に付した。また、混和する透明果汁は次のように製造した。すなわち、メタ重亜硫酸カリウムを亜硫酸として100ppmとなるように添加したブドウ果汁を遠心分離した。ついで、15〜20℃、50ppmでペクチナーゼ処理を行った後、5〜10℃に冷却し、一夜静置後、遠心分離し、得られる上清にメタ重亜硫酸カリウムを加えて亜硫酸濃度が80ppmとなるように調整した。殺菌処理のため85〜90℃、60秒間加熱処理し、0〜5℃に冷却後、混和するまで同温度で保冷した。   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.

実施例1で得た混濁果実酒(酒母aを使用)80容量部に、常法により得られた果実酒320容量部および透明果汁600容量部を混和し、混濁果実酒と果実酒と透明果汁とのブレンド品である混濁果実酒を得た。これにより、実施例2よりもアルコール度および濁度が低い混濁果実酒を製造することができた。
なお、混和する果実酒および透明果汁は、実施例2において使用したものと同様のものを使用した。
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.

実施例1で得た混濁果実酒(酒母aを使用)300容量部に、常法により得られた果実酒100容量部および透明果汁600容量部を混和し、混濁果実酒と果実酒と透明果汁とのブレンド品である混濁果実酒を得た。これにより、実施例2よりアルコール度が低く、濁度は高い混濁果実酒を製造することができた。
なお、混和する果実酒および透明果汁は、実施例2で使用したものと同様のものを使用した。
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.

実施例1で得た混濁果実酒(酒母aを使用)80容量部に、常法により得られた果実酒870容量部および透明果汁50容量部を混和し、混濁果実酒と果実酒と透明果汁とのブレンド品である混濁果実酒を得た。これにより、実施例2よりアルコール度が高く、濁度は低い混濁果実酒を製造することができた。
なお、混和する果実酒および透明果汁は、実施例2で使用したものと同様のものを使用した。
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.

実施例1で得た混濁果実酒(酒母aを使用)300容量部に、常法により得られた果実酒650容量部および透明果汁50容量部を混和し、混濁果実酒と果実酒と透明果汁とのブレンド品である混濁果実酒を得た。これにより、実施例2よりアルコール度および濁度が高い混濁果実酒を製造することができた。
なお、混和する果実酒および透明果汁は、実施例2で使用したものと同様のものを使用した。
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.

本発明の混濁果実酒の製造方法は、アルコール度や濁度が高い、ドライで辛口の混濁果実酒の製造方法として有用である。また、濁度、アルコール度、糖度などを種々変えたバラエティーに富んだ混濁果実酒の製造方法として有用である。さらに、簡便な混濁果実酒の製造方法としても有用である。
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)果実を搾汁する搾汁工程;
(b)搾汁された果汁を80〜95℃で30〜90秒加熱する加熱工程;および
(c)加熱された果汁を発酵させる発酵工程;
を包含することを特徴とする混濁果実酒の製造方法。
(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:
加熱工程(b)を85〜90℃で行う請求の範囲第1項に記載の製造方法。The manufacturing method according to claim 1, wherein the heating step (b) is performed at 85 to 90 ° C. 請求の範囲第1項または第2項に記載の製造方法で得られた混濁果実酒に果実酒および/または透明果汁を混和させることを特徴とする混濁果実酒の製造方法。  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. 請求の範囲第1項または第2項に記載の製造方法で得られた混濁果実酒に果実酒を混和させることを特徴とする混濁果実酒の製造方法。  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. 請求の範囲第1項または第2項に記載の製造方法で得られた混濁果実酒100容量部に対して、果実酒を10〜1200容量部用いることを特徴とする請求の範囲第4項に記載の製造方法。  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. 請求の範囲第1項または第2項に記載の製造方法で得られた混濁果実酒に透明果汁を混和させることを特徴とする混濁果実酒の製造方法。  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. 請求の範囲第1項または第2項に記載の製造方法で得られた混濁果実酒100容量部に対して、透明果汁を10〜900容量部用いることを特徴とする請求の範囲第6項に記載の製造方法。  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. 請求の範囲第1項または第2項に記載の製造方法で得られた混濁果実酒に果実酒および透明果汁を混和させることを特徴とする混濁果実酒の製造方法。  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. 請求の範囲第1項または第2項に記載の製造方法で得られた混濁果実酒100容量部に対して、果実酒10〜1200容量部および透明果汁10〜900容量部用いることを特徴とする請求の範囲第8項に記載の製造方法。  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. 請求の範囲第1項〜第9項のいずれかに記載の製造方法で得られた混濁果実酒。  The turbid fruit liquor obtained by the manufacturing method in any one of Claims 1-9.
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