JP4876213B2 - Umeshu manufacturing method - Google Patents

Description

  The present invention relates to a method for producing plum wine.

  In general, in order to produce umeshu, it is necessary to immerse an immature plum fruit, called a relatively young ume, in shochu together with sugar, and to extract the extract component of the plum fruit into the shochu, and ripen for at least 6 months.

  In this way, the plum fruit leached in ethyl alcohol over a long period of time has not only the flavor and extract in the fruit, but also the seed ingredients in the alcohol to create a balanced and mellow taste. Finished.

  By the way, the other way to use plum fruit is salted plums, which are softer and more fruity and have a high-class feeling. .

  In the production of such umeboshi, salt is added unlike the case of umeshu, but the action of this salt on the pulp has the effect of softening the tissue as well as increasing the storage stability. That is, divalent metals such as calcium and magnesium that are chelated between pectin chains in fruits are replaced with sodium ions derived from sodium chloride, and the pectin is reduced in molecular weight by dissociation of the chelate bond, thereby softening the tissue. I think that.

  It is known that by applying such a principle of softening of fruit tissue by salinity, pectin of immature fruit as a raw material is decomposed by a degrading enzyme, and low molecular weight can be produced to produce a soft and high quality plum dried (Patent Document 1). ).

  In addition, by immersing raw ume fruit in warm saline solution of a predetermined concentration as a pretreatment, the outer surface of the skin is sterilized and the temperature inside the fruit is increased, and the self-digesting enzyme of the ume fruit itself is activated. It is known to shorten the manufacturing period of (Patent Document 2).

JP 2002-238490 A JP 2001-46006 A

  However, as described above, the technique of softening the fruit used as a raw material for plum drying with salt has not been used for the production of plum wine. This is because it is not necessary to soften plum fruits in order to produce good quality plum wine, and in particular, it is thought that the purpose of production is different between plum dried products and plum wines that are made from plum fruits themselves.

  Moreover, in the production process of plum wine, there is a problem in production efficiency that a ripening period requires a long period of at least 6 months to one year or more. Such a long ripening period is shortened as much as possible, and plum wine is useful. It has been difficult to manufacture without reducing the components and without losing mellowness.

  Furthermore, as described above, even if the raw ume fruit is immersed in a predetermined concentration of warm saline as a pretreatment, it does not have a specific color to plum wine, so that it does not become sufficiently colored like plum wine. was there.

  Therefore, an object of the present invention is to solve the above-mentioned problems, shorten the aging period in the production process of umeshu as much as possible, and further include components such as polyphenols that are healthy for use in excess of the normal amount. In addition, it is to produce plum wine that is sufficiently colored with a peculiar hue to plum wine and has high commercial value.

In order to solve the above-mentioned problems, the present invention employs a method for producing umeshu in which a liquid is contained in a plum fruit and then immersed in an ethyl alcohol-containing liquid to which a sweet sugar is added.
As a pretreatment for the production of plum wine, when the raw plum fruit is made to contain liquid in the cell space of the plum fruit tissue by, for example, vacuum impregnation, the plum fruit is then immersed in a solution containing ethyl alcohol It is thought that the rate of leaching of components such as pulp and seeds will increase, and as is clear from the experimental results described below, conventional production of plum wine using plum fruit without any pretreatment as a raw material Compared to the method, mellow plum wine can be produced in a short time, and the color of plum wine appears well.

  In addition, the mechanism of action is still difficult to explain clearly. However, when raw materials containing liquids in the cell space of the fruit tissue of plum fruit are used, untreated raw materials (of the same degree of maturity) are used. The content of polyphenols in plum wine is higher than when using plum fruits). Furthermore, the effect can be enhanced by adding protopectinase to the liquid to be contained.

  As a result, it is possible to produce a good plum wine that contains a lot of polyphenols, which are antioxidant components useful for health, and has a mellow color and good color.

  Such advantageous effects of the present invention are surely exhibited even when the plum fruit used as a raw material is an immature fruit.

  In the present invention, it is preferable to produce umeshu using a protopectinase derived from Trichosporon penicillatum as a protopectinase in order to ensure the effect.

  Plum wine produced as described above is used for confectionery such as Western confectionery, Japanese confectionery, prepared dishes prepared using meat, fish and vegetables, fermented foods such as yogurt and cheese, cereals such as breads and rice grains. It can be used as appropriate by adding it to food such as

  In this invention, a liquid such as a protopectinase-containing solution is added to the plum fruit and used as a raw material for the production of plum wine, so that low molecular weight pectin is easily leached into the ethyl alcohol-containing liquid, and ripening of plum wine It has the advantage that the period can be shortened, and good quality plum wine with mellow color and good product value can be produced efficiently and in a short time.

  In addition to shortening the ripening period of plum wine in this way, the polyphenol component, which is an antioxidant that is health-friendly, is now included in plum wine, so it is possible to efficiently produce higher-valued plum wine There is also.

  In this invention, when producing plum wine by immersing plum fruits such as ume in ethyl alcohol-containing liquids such as shochu added with sweet saccharides, a method such as vacuum impregnation for the raw plum fruits Then, after the liquid is contained in the cell space of the fruit tissue, it is immersed in the liquid containing ethyl alcohol.

  Here, the plum fruit used in the present invention is not particularly limited to plum varieties, but is a fruit of a plant known by the scientific name of Prunus mume Sieb. Et Zucc. If so, it is possible to use edible or food processing plum fruits such as Minami High School, Yoro, Shirakaga, Kashiwa, Bungo and Kojo. In addition, the maturity of the plum fruit can be used without any particular limitation, but usually, the one that is harvested at the stage of so-called unripe green ume is used.

  The sweet saccharide used in the present invention is necessary as an additive component because it cannot be extracted from the plum fruit with only the ethyl alcohol-containing liquid described later, and for example, disaccharides and monosaccharides can be used. Is rock sugar, sugar, liquid sugar, isomerized sugar, etc. These usually mix | blend 50-100 weight part with respect to 100 weight part of plum fruits.

  The ethyl alcohol-containing liquid used in the present invention can be used separately or in combination with shochu, gin, brandy, whiskey, rum, etc., separately produced as distilled liquor. It is preferable to use it in order to sufficiently bring out the flavor of plum fruit. The ethanol concentration of the ethyl alcohol-containing liquid is not particularly limited, and for example, about 20 to 70% by volume can be exemplified.

  As a rough indication of the combination of the plum fruit, sweet saccharide and ethyl alcohol-containing liquid, 1.8 liters of white liquor (shochu) with an alcohol content of 35% per 1 kg of impregnated ume and 0. What is necessary is just to add 6-1 kg.

  The liquid used in this invention is not particularly limited as long as it is used for general food processing, but based on food production water such as tap water, ion-exchanged water, distilled water, It is optional to add an enzyme agent or the like. The protopectinase to be added to the liquid may be either a microorganism-derived one or a synthetically-obtained one as long as it is an enzyme that degrades insoluble pectin, and can be used alone or in combination of two or more. There may be. Protopectinases include protopectinases derived from yeast and yeast-related microorganisms such as Trichosporo npenicillatum (Methods in Enzymology, 161, 335, 1988), polymorphs derived from Aspergillus awamori. Galacturonases (Biochem. Biophys. Biotech., 64, 1337 and 1729, 2000), polymethoxygalacturonases derived from trichosporon penicillatum (FEBS Letters, 414, 439, 1997), etc. Among them, protopectinase-S (Methods in Enzymology, 161, 335, 1988) produced by Trichosporon penicillatam SNO3 strain is particularly preferable.

  Protopectinase depends on the enzyme and the type of target fruit, but it can usually be used at a concentration of 100,000 to 500,000 U (international unit) per kg of fruit, specifically 200 to 400,000 U. It is preferable that the concentration is within this range as a whole and that all the fruits are immersed.

  In addition, as long as a liquid can be contained in the cell space | gap of fruit tissue, the procedure, processing time, etc. are arbitrary. For example, the solution may be added to a container containing fruit, or the fruit may be added to a container containing the solution in advance. The treatment time is not particularly limited, and is usually 10 minutes to 1 hour, preferably 10 to 20 minutes.

  The liquid can be efficiently impregnated by placing the fruit under a reduced pressure such as 0-100 hPa or under a pressurized condition such as 1000-1050 hPa and then returning to normal pressure. In a state immersed in the container, it is placed in a vacuum container at room temperature, the pressure in the container is maintained under a reduced pressure condition of 20 to 60 hPa, and then this is rapidly returned to normal pressure. The time for holding at reduced pressure or increased pressure is not particularly limited, and is usually 10 minutes to 1 hour, preferably 10 to 20 minutes. Such a change in pressure can be performed, for example, using a pressure transducer in a state where fruits and solutions are put in a known pressure vessel.

  In order to impregnate the fruit with the liquid as described above, it is necessary to use the fruit within 24 hours starting from harvesting, that is, when collecting from the tree. This is because the liquid permeability to the fruit decreases with the passage of time after the fruit is harvested, and for example, the impregnation of the liquid into the fruit after 48 hours after the harvest becomes almost impossible.

  Therefore, the fruit to which this method is to be applied is either immersed in a solution containing a water-soluble calcium salt, or under reduced pressure or pressurized conditions before the enzyme permeability decreases after harvesting (preferably within several hours after harvesting). By storing underneath or by a combination of these methods, the liquid can be effectively impregnated even after several days from collection.

  Protopectinase (pectinase IGA) produced by Trichosporon penicillatam SNO3 strain is dissolved in 1000 ml of distilled water in a plastic container to obtain a 0.1% enzyme-containing aqueous solution (150,000 U). ) 500 g was added. The container was decompressed to 60 hPa with a pressure transducer (manufactured by Shibata Kagaku Co., Ltd.) at room temperature, held for 15 minutes, and then rapidly returned to normal pressure. Plum wine was made using this plum fruit.

  That is, to 800 g of plum fruit impregnated with a solution containing protopectinase, 1.8 liters of white liquor (shochu) with a degree of alcohol of 35% and 1.0 kg of refined sugar are added and immersed for 5 months. , Made plum wine.

  The obtained umeshu was tested for polyphenol content (ppm concentration as gallic acid), color tone (absorbance 470 nm), and antioxidant power test (DPPH radical scavenging rate). The results are shown in FIGS. 2 and shown in FIG.

[Comparative Example 1 (blank)]
In Example 1, except that the solution was not impregnated, plum fruit was prepared in the same manner, and plum wine was produced using this. A measurement test was also performed on the plum wine of Comparative Example 1 under the same conditions as in Example 1. These results are also shown in FIGS. 1, 2, and 3.

As is clear from the results of FIG. 1, it was found that the plum wine of Example 1 had an excellent polyphenol content as compared with Comparative Example 1 and had excellent component elution characteristics from seeds.
As is clear from the results of FIG. 2, the plum wine of Example 1 is thought to have enhanced antioxidant power because it contains a large amount of polyphenol component, which is an antioxidant.

The following experiments were conducted using only the fruit and vegetable period raw materials.
Protopectinase (pectinase IGA) produced by Trichosporon penicillatam SNO3 strain is dissolved in 1000 ml of distilled water in a plastic container to obtain a 0.1% enzyme-containing aqueous solution (150,000 U). ) 500 g was added. The container was decompressed to 60 hPa with a pressure transducer (manufactured by Shibata Kagaku) at room temperature, held for 15 minutes, and then rapidly returned to normal pressure. Plum wine was made using this plum fruit.
That is, to 1.8 grams of plum fruit impregnated with a solution containing protopectinase, 1.8 liters of white liquor (shochu) with an alcohol content of 35% and 1.0 kg of refined sugar were added, and the plum wine was soaked as it was. Manufactured.

  The obtained umeshu was measured for color tone (absorbance 470 nm) and polyphenol content (ppm concentration as gallic acid) every month, and the results are shown in FIGS. 4 and 5.

In Example 2, in place of the solution containing protopectinase, water-impregnated plum fruit was prepared in the same manner except that it was impregnated with water as a liquid, and umeshu was produced using this as the raw material plum fruit.
The plum wine of Example 3 was also analyzed under the same conditions as in Example 2, and the results are also shown in FIGS.

[Comparative Example 2]
The plum wine of Example 2 was performed without the solution impregnation treatment. That is, plum wine was manufactured using the plum fruit prepared without being immersed in the predetermined solution used in Example 2.
A measurement test was performed on the plum wine of Comparative Example 2 under the same conditions as in Example 2. The results are also shown in FIGS. 4 and 5.

As is apparent from the results of FIG. 4, the color tone important as the commercial value of plum wine could be improved by vacuum impregnation with liquid (water, etc.) (Examples 2 and 3). Furthermore, the tendency which color tone is strengthened by using the aqueous solution which added protopectinase to water was recognized (Example 2).
Further, as apparent from the results of FIG. 5, it was found that the plum wine of Example 3 had a higher polyphenol content than that of Comparative Example 2 and an excellent component elution characteristic from seeds. Furthermore, in Example 2 using an aqueous solution in which protopectinase was added to water, an improvement in polyphenol content up to 6 months was observed, and it was recognized that it was effective for ripening plum wine even in a short period of 6 months or less. .

A pilot scale production experiment was conducted as follows.
Pectinase IGA produced by Trichosporon penicillatum SNO3 strain is dissolved in 500 L of pure water in a stainless steel container to make a 0.1% enzyme-containing aqueous solution (150,000 U). It was. The container was decompressed to 90 hPa with a pressure transducer at room temperature, held for 15 minutes, and then rapidly returned to normal pressure. Plum wine was made using this plum fruit. That is, 107 L of white liquor (shochu) with an alcohol content of 47.5% and 66.6 kg of sugar were added to 120 kg of plum fruit denatured with pectin degrading enzyme, and immersed as it was to produce plum wine. Component analysis (polyphenol content) was performed on the obtained plum wine, the results are shown in FIG. 6, and the results of sensory evaluation at the sixth month are shown in FIG.

[Comparative Example 3]
In producing the plum wine of Example 4, the enzyme impregnation treatment was omitted. That is, plum wine was manufactured using the plum fruit prepared without being immersed in the predetermined enzyme-containing aqueous solution used in Example 3.
For the plum wine of Comparative Example 3, component analysis was performed under the same measurement test conditions as in Example 4, and the results are also shown in FIG.

  As is apparent from the results of FIG. 6, the plum wine of Example 4 is a polyphenol component which is a high concentration of polyphenol from an early stage and is a health-friendly antioxidant during the immersion ripening period of 2 to 5 months. It can be seen that umeshu can be produced in a short period of time with a mellow and high commercial value.

  As is clear from the results of FIG. 7, the plum wine of Example 4 was particularly excellent in evaluation of mellowness compared with Comparative Example 3, and high evaluation was obtained for all items in a very balanced manner.

The chart which shows the time-dependent change of the polyphenol content of Example 1 and Comparative Example 1 The chart which shows the time-dependent change of DPPH radical scavenging rate of Example 1 and Comparative Example 1 Chart showing changes over time in color tone (absorbance) of Example 1 and Comparative Example 1 Chart showing changes over time in color tone (absorbance) of Examples 2 and 3 and Comparative Example 2 The chart which shows the time-dependent change of the polyphenol content of Examples 2 and 3 and Comparative Example 2 Table showing changes over time in polyphenol content in Example 4 and Comparative Example 3 The chart which shows evaluation according to item by the sensory test of Example 4 and Comparative Example 3

Claims (6)

A method for producing plum wine, wherein a plum fruit is immersed in a liquid under reduced pressure and then returned to normal pressure so as to contain the liquid, and then immersed in an ethyl alcohol-containing liquid to which a sweet saccharide is added. The method for producing plum wine according to claim 1, wherein the plum fruit is an immature fruit within 24 hours after harvesting .   The method for producing plum wine according to claim 1, wherein the liquid is water.   The method for producing plum wine according to claim 1, wherein the liquid is a liquid containing protopectinase.   Plum wine manufactured by the method in any one of Claims 1-4. A food containing the plum wine according to claim 5.

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