JP5013231B2 - Umeshu manufacturing method - Google Patents
Umeshu manufacturing method Download PDFInfo
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- JP5013231B2 JP5013231B2 JP2010121076A JP2010121076A JP5013231B2 JP 5013231 B2 JP5013231 B2 JP 5013231B2 JP 2010121076 A JP2010121076 A JP 2010121076A JP 2010121076 A JP2010121076 A JP 2010121076A JP 5013231 B2 JP5013231 B2 JP 5013231B2
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- Prior art keywords
- plum
- umeshu
- plum wine
- ume
- wine
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- 238000004519 manufacturing process Methods 0.000 title claims description 23
- 244000018795 Prunus mume Species 0.000 claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 150000001720 carbohydrates Chemical class 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 235000020098 plum wine Nutrition 0.000 description 24
- 238000000034 method Methods 0.000 description 8
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000005554 pickling Methods 0.000 description 4
- 235000004347 Perilla Nutrition 0.000 description 3
- 241000229722 Perilla <angiosperm> Species 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 235000020083 shōchū Nutrition 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000008234 soft water Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
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- Alcoholic Beverages (AREA)
Description
本発明は、梅酒の製造方法に関し、とくに濃紅色を呈し、キレとコクのある梅酒の製造方法に関するものである。 The present invention relates to a method for producing plum wine, and more particularly to a method for producing plum wine that has a deep red color and has a sharp and rich body.
梅酒は酒税法上リキュールに属しており、古くから一般家庭で作られ飲用に供されるものであった。近年、健康志向により梅酒の需要が増大し、様々な原料を使った梅酒が発売されている。 Plum wine belongs to liqueurs under the liquor tax law, and has been made for drinking for a long time in ordinary households. In recent years, the demand for plum wine has increased due to health consciousness, and plum wine using various ingredients has been released.
通常梅酒は、青梅及び氷砂糖等の甘味糖類を焼酎等のアルコールに仕込み、冷暗所にて１〜３年貯蔵する製法によって作られており、透明で明るい褐色を呈するものであるが、消費者の多様な要望から、より高濃度な色沢や香味が期待されている。 Plum wine is usually made by a method of preparing sweet saccharides such as ume and rock sugar in alcohol such as shochu and storing it in a cool and dark place for 1 to 3 years. It is transparent and has a light brown color. Demands for higher concentrations of color and flavor.
そこで、しょうちゅうに青梅、砂糖及び赤シソの葉を加える新規な梅酒の製造方法が提案されている（特許文献１参照。）。また、梅実及び甘味糖類をアルコール含有液に仕込み、梅実成分の抽出を行なった後、梅実を分離し、加熱処理を行ない、梅酒の風味と色調を改善する方法もある（特許文献２参照。）。 Thus, a novel method for producing plum wine is proposed in which green plum, sugar and red perilla leaves are added to shochu (see Patent Document 1). There is also a method for improving the flavor and color tone of plum wine by adding plum fruit and sweet saccharides to an alcohol-containing liquid and extracting the plum fruit components and then separating the plum fruit and performing heat treatment (Patent Document 2). reference.).
しかしながら、上記特許文献１に提案されている梅酒の製造方法は、梅干しの製造に使用する赤シソの成分を利用して、色と香に特徴を持った新たな梅酒を得る技術であるが、青梅の抽出物と、赤シソの抽出物とを混合するため梅酒本来の味覚を味合うものではなかった。また、特許文献２に記載された技術は、実質的に梅実を含まない抽出液を加熱処理して光学密度を０．１以上高め、雑味がなく、後味のよい梅酒を短時間で製造するものであるが、本願発明の濃紅色を呈する梅酒を得るものではなかった。
However, the method for producing umeshu proposed in
本発明は、上記の問題点に鑑みなされたものであり、従来梅酒の製造とは無関係とされていた梅木や梅木の根から抽出した水性溶液が濃紅色を呈することを見出し鋭意研究の結果、今までにない濃紅色を呈すると共に、キレとコクのある梅酒の製造方法を提供するにいたった。 The present invention has been made in view of the above problems, and as a result of intensive studies, it has been found that an aqueous solution extracted from the roots of plum trees and plum trees, which has been conventionally unrelated to the production of plum wine, has a deep red color. In addition to presenting an unprecedented deep red color, we have provided a method for producing sharp and rich plum wine.
このため本発明の梅酒の製造方法は、青梅と、甘味糖類と、アルコール分３５度以上の蒸留酒とを、所定の容量配合すると共に、洗浄した梅木若しくは梅木の根を適量投入し、常温にて仕込むことを特徴とする。 For this reason, the method for producing umeshu of the present invention is to mix a predetermined volume of ume, sweet saccharide, and distilled liquor with an alcohol content of 35 ° C. or more, and add an appropriate amount of washed umeki or plum tree roots at room temperature. It is characterized by charging.
尚、上記梅酒の製造方法に使用する、青梅、梅木若しくは梅木の根はいずれも無農薬栽培によって得られるものが望ましいく、また必要に応じて割り水によってアルコール度数が調整される。 In addition, as for the root of Ome, Umeki, or a plum tree used for the manufacturing method of the said umeshu, it is desirable that all are obtained by agrochemical-free cultivation, and the alcohol content is adjusted by split water as needed.
本発明による梅酒の製造方法によれば、梅由来の木、根、実を使用して、濃紅色を呈し、梅本来の風味と味を味合うことができる梅酒が製造できるという優れた効果を有する。 According to the method for producing umeshu according to the present invention, an excellent effect that umeshu can be produced that uses a plum, tree, root, and fruit, has a deep red color and can taste the original flavor and taste of ume. Have.
また、いままで利用されることなく廃棄処分されていた梅木や梅木の根の有効活用が可能となるという優れた効果を有する。 Moreover, it has the outstanding effect that the effective utilization of the ume tree and the ume tree root which were discarded without being used until now is attained.
以下、本発明の梅酒の製造法について、その工程を示す図面に基づいて説明する。図１は本発明の梅酒の製造方法を説明する工程図である。 Hereinafter, the manufacturing method of plum wine of this invention is demonstrated based on drawing which shows the process. FIG. 1 is a process diagram illustrating a method for producing plum wine according to the present invention.
図に示すように、本発明による梅酒の製造工程は、蒸留酒であるホワイトリカー１に、梅実である洗浄した青梅２と、甘味糖類である氷砂糖３を加え、さらに切断して洗浄した梅木４を加え、所定の期間漬込み５、６、を行ない、青梅２と、梅木４を取り除き、さらに冷暗保管７を行なって梅酒８を製造するものである。
As shown in the figure, the production process of umeshu according to the present invention includes a
上記の製造工程からなる本発明の梅酒の製造方法によれば、濃紅色を呈し、梅本来の風味と味を味合うことができる。しかも製造設備は従来の製造設備が使用可能である。 According to the method for producing umeshu of the present invention comprising the above-described production steps, a deep red color can be exhibited and the original flavor and taste of ume can be matched. Moreover, conventional manufacturing equipment can be used as the manufacturing equipment.
次に、本発明の梅酒の製造方法を詳細に説明する。 Next, the manufacturing method of the plum wine of this invention is demonstrated in detail.
（一次漬込み）
青梅１kgと、氷砂糖２ｋｇと、伐採して所定の長さに切断した梅木０．５ｋｇと、ホワイトリカー（アルコール分３５度）１．８ｌとを所定用量のガラス容器に投入する。
（二次漬込み）
３月間漬込みした後、梅木のみを取り除き、さらに漬込みを継続する。
（冷暗保存）
二次漬込みからさらに３月間漬込みした後、青梅を取除き、さらに冷暗保存を行なう。
（濾過）
冷暗保管した梅酒を０．２〜０．６ｍｍメッシュのフィルターによって濾過を行い、不純物を取除き濃紅色の梅酒を得た。
（梅酒の希釈）
上記の方法で得られた梅酒と、軟水を混合し、所望の色と味の梅酒を得た
(Primary pickles)
1 kg of ume, 2 kg of rock sugar, 0.5 kg of plum tree cut and cut to a predetermined length, and 1.8 l of white liquor (alcohol content 35 degrees) are put into a glass container of a predetermined dose.
(Secondary pickles)
After pickling for 3 months, remove only Umeki and continue pickling.
(Cold dark storage)
After pickling for a further three months from the secondary pickling, remove the ume and store in cold and dark.
(filtration)
The plum wine stored in the cold and dark was filtered through a 0.2-0.6 mm mesh filter to remove impurities, and a dark red plum wine was obtained.
(Dilution of plum wine)
The plum wine obtained by the above method was mixed with soft water to obtain the plum wine of the desired color and taste.
上記の工程からなる製造方法によって得られた梅酒は、キレとコクがあり、まろやかで喉ごしの良いものであった。特に梅木を投入することによって、青梅だけでは得られない濃紅色を呈する梅集を得ることができる。尚、本実施例においては梅木を使用して説明したが、他の部位(例えば梅木の根、葉、等）であっても良いことは無論である。さらに、アルコール分３５度以上の蒸留酒としてホワイトリカーを使用したが、他の蒸留酒（例えば焼酎、ウイスキーなど）であってもかまわない。 The plum wine obtained by the production method comprising the above steps had sharpness and richness, and was mellow and good for throat. In particular, by adding ume trees, it is possible to obtain a collection of plums that have a deep red color that cannot be obtained only with ome. In the present embodiment, explanation has been given using Umeki, but it goes without saying that other parts (for example, Umeki root, leaves, etc.) may be used. Furthermore, although white liquor is used as distilled liquor having an alcohol content of 35 degrees or more, other distilled liquor (eg, shochu, whiskey, etc.) may be used.
以上本発明による梅酒の製造方法によれば、梅由来の木、根、実を使用して、濃紅色を呈し、梅本来の風味と味を味合うことができる梅酒が製造することができる。また、いままで利用されることなく廃棄処分されていた梅木や梅木の根の有効活用が可能となる。 As described above, according to the method for producing umeshu according to the present invention, umeshu can be produced that uses dark ume-derived trees, roots, and fruits, and has a deep crimson color, which can match the original flavor and taste of ume. In addition, it is possible to effectively use plum trees and plum tree roots that have been discarded without being used.
１ ホワイトリカー
２ 青梅
３ 氷砂糖
４ 梅木
５、６ 漬込み
７ 冷暗保管
８ 梅酒
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010121076A JP5013231B2 (en) | 2010-05-27 | 2010-05-27 | Umeshu manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010121076A JP5013231B2 (en) | 2010-05-27 | 2010-05-27 | Umeshu manufacturing method |
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| Publication Number | Publication Date |
|---|---|
| JP2011244738A JP2011244738A (en) | 2011-12-08 |
| JP5013231B2 true JP5013231B2 (en) | 2012-08-29 |
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| JP2010121076A Active JP5013231B2 (en) | 2010-05-27 | 2010-05-27 | Umeshu manufacturing method |
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| CN109251812A (en) * | 2018-11-24 | 2019-01-22 | 章放军 | A kind of manufacture craft of green liquor |
Family Cites Families (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60126072A (en) * | 1983-12-13 | 1985-07-05 | Hiroshi Onodera | Preparation of healthy sake (liquor) |
| JPS60217890A (en) * | 1984-04-12 | 1985-10-31 | Seido Ishida | Sake |
| JPS6211085A (en) * | 1985-07-09 | 1987-01-20 | Tax Adm Agency | Production of ume wine |
| JPH01240172A (en) * | 1988-03-17 | 1989-09-25 | Yoshihiro Nakamoto | Health food prepared from extract of plum tree |
| JPH03117474A (en) * | 1989-09-28 | 1991-05-20 | Nara Pref Gov | Preparation of liqueur |
| JPH04183379A (en) * | 1990-11-15 | 1992-06-30 | Honbou Shuzo Kk | Production of ume (japanese apricot) wine |
| JPH0775524A (en) * | 1993-09-06 | 1995-03-20 | Harutayuu Miyamoto | Production of healthy food using ume tree as main raw material |
| JPH09275967A (en) * | 1996-04-11 | 1997-10-28 | Makoto Yafuji | Production of health liquor |
| JPH1084939A (en) * | 1996-09-13 | 1998-04-07 | Kikkoman Corp | Production of japanese apricot brandy |
| JPH111409A (en) * | 1997-04-16 | 1999-01-06 | Azuma Nouen:Kk | Antimicrobial agent and its production |
| JP2000239297A (en) * | 1998-12-25 | 2000-09-05 | Azuma Noen:Kk | Plum extract with medicinal efficacy and composition containing the same |
| JP3547351B2 (en) * | 1999-09-28 | 2004-07-28 | 株式会社東農園 | Manufacturing method of plum leaves for drinking |
| JP2002370922A (en) * | 2001-06-15 | 2002-12-24 | Azuma Noen:Kk | Cosmetic containing japanese plum extract |
| JP2006333702A (en) * | 2004-11-19 | 2006-12-14 | Yoshiaki Nagaura | New method for extraction |
| US20080193592A1 (en) * | 2007-02-12 | 2008-08-14 | Chungbuk Soju Co., Ltd. | Method for preparing alcoholic beverage using incubated wild ginseng root |
| KR20110068949A (en) * | 2008-05-05 | 2011-06-22 | 항저우 유-메이트 사이언스 앤 테크닉 씨오., 엘티디 | A plum tree extract, a method for preparing the plum tree extract and use thereof |
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