JP4895133B2 - Manufacturing method of food additive material - Google Patents

Description

The present invention relates to a method for producing a food additive material for allowing a residue after squeezing wine, which has been conventionally discarded, to be effectively used as a food additive material.

Conventionally, the residue after squeezing wine has been discarded without being used, but it has been slightly dehydrated and dried and used as it is as a sample of cattle or as compost.
For example, JP 2002-171916 A (see Patent Document 1) describes a facility whose environment is controlled to the extent that it does not interfere with normal fermentation due to bacteria entering from the surroundings for about one month in the squeezed grapes of wine. It has been proposed to dry after fermenting, and then crushing and classifying the squeezed rice cake with a crusher.

In addition, as a food additive material, as shown in JP-A-2002-360208 (see Patent Document 2), a pressed mash containing grape fruit seed coats and / or seeds for wine production is dried and then pulverized. Thus, there has been proposed a method for producing an edible powder that is made into a powder having a moisture content of 10% or less and is used for baked goods.

Furthermore, in Japanese Patent Application Laid-Open No. 2007-124996 (see Patent Document 3), a residue of a fermented liquor is put in a cotton cloth bag and pressed or squeezed to obtain a liquid containing a large amount of a non-alcoholic fermentation enzyme. This is mixed with a sugar solution (sugar concentration 20 to 40%) and cultured at 15 to 30 ° C. for 48 to 72 hours to obtain a pure culture solution. It has been shown that flour is added to this culture broth and fermented to produce a flavorful natural food bread.
JP 2002-171916 A JP 2002-360208 A JP 2007-124996 A

However, as disclosed in Japanese Patent Application Laid-Open No. 2002-171916 (see Patent Document 1), the squeezed lees of wine are fermented for about one month and then dried, and then the squeezed lees are crushed and classified by a crusher to obtain feed materials. In things, fermentation is carried out in a state that includes the skin of grape vines and seeds themselves.
Therefore, the degree of fermentation is likely to vary, and of course, after squeezing the squeezed koji with a crusher, it cannot be a food additive material.

Further, as disclosed in JP-A-2002-360208 (see Patent Document 2), a dried squeezed mash containing grape fruit seed coat and / or seeds for wine production is dried and pulverized to obtain a water content of 10 When the powder is used in a baked confectionery, etc., it is simply reuse of grape fruit grains and cannot be a food additive material that can give a food with a wine flavor or the like.

Further, as in JP 2007-124996 A (see Patent Document 3), in the case of producing bread by adding flour and fermenting it in the state of a pure culture solution, the bread can be given a wine flavor. Although there is a possibility of being able to do so, the method for producing bread is extremely limited, and there is a problem that it is difficult to add not only wine flavor but also wine color to the bread.

Therefore, the problem to be solved by the present invention is that it can reliably give the bread a wine flavor and can be used for various purposes, and the food to be added has not only the wine flavor but also the color of wine. It is intended to provide a method for producing a food additive material that can also be added.

Therefore, the method for producing a food additive material of the present invention is characterized by adopting the following steps.
a. Step of boiling about 30 minutes to 1 hour while adding water to keep the water after adding almost equal amount to the residue after squeezing wine b. Step of mixing with residue and boiling water and backing using a mesh having a mesh of about 2 mm c. A step of adding a required amount of wine yeast to 100 parts by weight of the obtained paste and fermenting at a temperature of about 20 to 25 ° C. for about 7 to 10 days.

The method for producing a food additive material according to the present invention is characterized in that the step c comprises the following steps.
c. A step of adding about 10 to 30 parts by weight to 100 parts by weight of the obtained paste, adding a required amount of wine yeast, and fermenting at a temperature of about 20 to 25 ° C. for about 7 to 10 days.

The method for producing a food additive material according to the present invention is characterized in that the operation of mixing the residue and boiling water together is performed using a stirrer with a rotary blade.

Since the manufacturing method of the food additive material of the present invention is configured as described above, it can reliably give the bread a wine flavor and can be used for various purposes, and the food to be added only has a wine flavor. In addition, it is possible to provide a food additive material that can add wine color.

Hereinafter, based on the following Example, embodiment of the manufacturing method of the food additive raw material of this invention is described in detail.

<Making grape paste>
Berry A was used as a grape fruit, and after boiling this for wine, approximately 100 parts by weight of water was added to the residue, and the mixture was boiled for about 30 minutes while adding water in the middle to retain moisture. . By this step, alteration after residue collection, over-fermentation, infection with germs and the like can be prevented, and the remaining active ingredients can be taken out to facilitate crushing of the skin.
The obtained residue after boiling and boiling water were mixed using a stirrer with a rotating blade (for example, a food processor), and then backed using a mesh having a mesh of about 2 mm to remove seeds and stems.
Without adding sugar to 100 parts by weight of the paste obtained, 0.2 parts by weight of wine yeast (YOUNG wine yeast) used for normal wine fermentation in a fermentation vessel was added, and the temperature was about 23 ° C. for about 8 days. Fermented.
The obtained wine flavor and magenta paste were stored frozen at −25 ° C. or packaged and stored in a retort pack. Of course, it may be canned or bottled.

得たワインパンは、風味や食感、色合い等の官能試験において表２の特徴を有するものであった。

ｎ（パネル数）＝２０ <Creation of wine bread>
Create bread dough with the following composition.
Powerful powder 100 (parts by weight)
Sugar 5
Salt 1.5
Baker's yeast 3
Water 32
Wine paste 32
The blend was mixed in a mixer at a low speed of 8 minutes, the primary fermentation was performed at 30 ° C. and a humidity of 85% for 1 hour, the formed secondary fermentation was performed at a temperature of 38 ° C. and a humidity of 85% for 45 minutes, and the firing was performed at a temperature of 190 This was carried out at 15 ° C. for 15 minutes.
The obtained wine bread was subjected to a sensory test such as flavor, texture and color based on Table 1.

The obtained wine bread had the characteristics shown in Table 2 in sensory tests such as flavor, texture and color.

n (number of panels) = 20

ｎ（パネル数）＝２０ <Creation of wine cake>
Make a cake dough with the following composition.
Soft flour 100 (parts by weight)
Sugar 100
Whole egg 90
Milk 30
Butter 20
Baking powder 15
Wine paste 15
The above blend was mixed at a low speed of 8 minutes with a mixer, and baked at a temperature of 180 ° C. for 40 minutes.
In the case of red wine such as berry A, since the anthocyanins of the wine component and baking powder react and fade, the red wine is sprayed after being cut into a product so as to exhibit a wine color by an alkaline reaction.
The obtained wine cake had the characteristics shown in Table 3 in sensory tests such as flavor, texture, and hue.

n (number of panels) = 20

ｎ（パネル数）＝２０ <Creation of wine jam>
Make a wine jam with the following recipe.
Wine paste 100 (parts by weight)
90 sugar
Pectin 50
Minamata 10
Lemon 3
Red wine 5
The above blend was mixed at a low speed of 8 minutes with a mixer and heated to make a jam.
The obtained wine jam had the characteristics shown in Table 4 in sensory tests such as flavor, texture, and hue.

n (number of panels) = 20

<Making grape paste>
Koshu seeds were used as grape fruits, and after boiling this for wine, about 100 parts by weight of the residue was boiled for about 30 minutes while water was added in the middle so as to retain moisture while adding almost equal amount. . By this step, alteration after residue collection, over-fermentation, infection with germs and the like can be prevented, and the remaining active ingredients can be taken out to facilitate crushing of the skin.
The obtained residue after boiling and boiling water were mixed using a stirrer with a rotating blade (for example, a food processor), and then backed using a mesh having a mesh of about 2 mm to remove seeds and stems.
20 parts by weight of sugar is added to 100 parts by weight of the obtained paste, and 0.2 part by weight of wine yeast (YOUNG wine yeast) used for normal wine fermentation in a fermentation vessel is added, and the temperature is about 23. Fermented at about 10 days for about 10 days.
The obtained wine-flavored and cream-colored paste was stored frozen at −25 ° C. or packaged and stored in a retort pack. Of course, it may be canned or bottled.

ｎ（パネル数）＝２０ <Creation of wine bread>
Create bread dough with the following composition.
Powerful powder 100 (parts by weight)
Sugar 5
Salt 1.5
Baker's yeast 3
Water 32
Wine paste 32
The blend was mixed in a mixer at a low speed of 8 minutes, the primary fermentation was performed at 30 ° C. and a humidity of 85% for 1 hour, the formed secondary fermentation was performed at a temperature of 38 ° C. and a humidity of 85% for 45 minutes, and the firing was performed at a temperature of 190 This was carried out at 15 ° C. for 15 minutes.
The obtained wine bread had the characteristics shown in Table 5 in sensory tests such as flavor, texture and color.

n (number of panels) = 20

ｎ（パネル数）＝２０ <Creation of wine cake>
Make a cake dough with the following composition.
Soft flour 100 (parts by weight)
Sugar 100
Whole egg 90
Milk 30
Butter 20
Baking powder 15
Wine paste 15
The above blend was mixed at a low speed of 8 minutes with a mixer, and baked at a temperature of 180 ° C. for 40 minutes.
The obtained wine cake had the characteristics shown in Table 6 in sensory tests such as flavor, texture, and hue.

n (number of panels) = 20

ｎ（パネル数）＝２０ <Creation of wine jam>
Make a wine jam with the following recipe.
Wine paste 100 (parts by weight)
90 sugar
Pectin 50
Minamata 10
Lemon 3
Red wine 5
The above blend was mixed at a low speed of 8 minutes with a mixer and heated to make a jam.
The obtained wine jam had the characteristics shown in Table 7 in sensory tests such as flavor, texture, and hue.

n (number of panels) = 20

The present invention configured as described above is not limited to the production of not only berry A and Koshu grapes, but also wines of other varieties, as well as the production of food additives using other fruits brewed as wine. It goes without saying that can also be used.

Claims (2)

The manufacturing method of the food additive raw material characterized by including the following process.
a. A step of boiling about 30 minutes to 1 hour while adding water so as to retain moisture after adding almost equal amount to the residue containing the seeds after squeezing wine b. Mixing the residue and boiling water together using a stirrer with a rotary blade and backing with a mesh having a mesh of about 2 mm c. A step of adding a required amount of wine yeast to 100 parts by weight of the obtained paste and fermenting at a temperature of about 20 to 25 ° C. for about 7 to 10 days. The said c process consists of the following processes, The manufacturing method of the food additive raw material of Claim 1 characterized by the above-mentioned.
c. A step of adding about 10 to 30 parts by weight to 100 parts by weight of the obtained paste, adding a required amount of wine yeast, and fermenting at a temperature of about 20 to 25 ° C. for about 7 to 10 days.