JP6778432B2 - Non-alcoholic beverages containing wine pomace and / or grape juice pomace suspension and methods for their production - Google Patents

Description

The present invention relates to non-alcoholic beverages containing wine pomace and / or grape juice pomace suspension and methods for producing the same.

Some non-alcoholic wines are produced by removing alcohol from the wine by decompression concentration, but there is a problem that the flavor balance is poor because some of the aroma components peculiar to wine are removed in the process of decompression concentration. was there.
On the other hand, when brewing red wine, the juice of the grape pulp and the pericarp seeds is alcohol-fermented and then squeezed to remove the pericarp seeds. Normally, this fermented peel seed is not used and is discarded as wine pomace or grape juice pomace, or used as fertilizer or livestock feed. It has been proposed to use fermented peel seeds for beverages, but it is a tea bag of fermented grape peel seed mixed tea that allows you to enjoy the color and flavor of red wine (Patent Document 1). Tea bags are used and then discarded.
Patent Document 2 describes a wine-like beverage having an alcohol concentration of 0.00% and containing grape juice, black tea extract, grape seed extract and grape fruit juice residue extract. The extract tries to realize the wine flavor by supplementing the astringency and aroma of the wine with the flavor of the grape juice, and does not utilize all the grape seeds and the grape fruit juice residue. In addition, in an attempt to realize a wine flavor by blending the astringency, bitterness, and sourness of tannin contained in catechin with the flavor of various fruit juices, a water-drained extract of green tea was used as the main raw material, and this extract was used. It is described in Patent Document 3 that non-alcoholic wine having an alcohol concentration of 0% is produced by adding grapes, peaches, kiwis, melons and other fruit juices. This is also the use of only extract and fruit juice.

In non-alcoholic beverages that do not contain alcohol, the alcohol concentration must be less than 1% by volume, and the amount of raw materials such as fruit juice and flavors containing a small amount of alcohol is limited, so it is difficult to balance the flavors. It may have an artificial taste with an unbalanced taste, no richness or complex taste, and a taste that is not suitable as an alcohol-taste beverage.

Japanese Unexamined Patent Publication No. 2008-263942 Japanese Unexamined Patent Publication No. 2012-187050 Japanese Unexamined Patent Publication No. 2011-147386

Non-alcoholic beverages are alcohol-taste beverages that are substantially free of alcohol. Non-alcoholic beverages include non-alcoholic beer (beer-taste beverage), non-alcoholic wine, non-alcoholic cocktails, non-alcoholic chuhai (chuhai-taste beverage), non-alcoholic sake and non-alcoholic shochu (shochu-taste beverage), etc. .. According to the Liquor Tax Law, the alcohol concentration of non-alcoholic beverages is less than 1% of the amount of ethyl alcohol contained in the original volume at a temperature of 15 ° C.

In recent years, consumers have become more safety-conscious and health-conscious, and there is a demand for non-alcoholic beverages that do not contain alcohol. Non-alcoholic beverages that do not contain alcohol do not get drunk even when drunk in large amounts, and ingestion of alcohol does not cause adverse effects on the human body. For example, there are consumers who are not allowed to get drunk to prevent danger such as car drivers, and consumers who have restricted alcohol intake due to health reasons such as pregnant women, and for non-alcoholic beverages that do not contain alcohol. There is demand.
Non-alcoholic beverages that do not contain alcohol need to exhibit the same flavor as alcoholic beverages without the use of alcohol, and it is difficult to select the type and amount of ingredients to be blended.

Red wine is fermented with the peel and pulp mixed. It is kept at about 20 to 30 ° C., and depending on the production method, it is fermented at a temperature exceeding 30 ° C. for several days to several tens of days, and then when the desired degree of fermentation is reached, the liquid and the solid content are separated by pressing. This solid content, red wine pomace, is also used in livestock feed and ferment because it contains a lot of flavor, aroma, and nutrients, but not as livestock feed or ferment. The purpose is to provide a delicious non-alcoholic beverage by using all of the fermented peel seeds and grape pomace in order to effectively ingest a lot of taste, aroma and nutrients. An object of the present invention is to provide a non-alcoholic beverage that exhibits a well-balanced taste with a complex taste and a richness that is typical of alcoholic beverages.

The gist of the present invention is the method for producing the following non-alcoholic beverages ( 1 ) and ( 2 ).
( 1 ) In a method of producing a non-alcoholic beverage by adding wine residue and / or grape juice pomace and water to grape juice and fermenting with wine yeast.
(A) Supplementing the flavor of grape pomace with the aroma of wine pomace and / or grape juice pomace by adding wine pomace and / or grape juice pomace.
(B) Nano-sized refinement of wine pomace and / or grape juice pomace extracts active ingredients and umami to give the grape juice a wine-like richness and a complex and well-balanced taste. the sugar concentration is lowered by the c) hydrolysis, and characterized in that in accordance with the consumption of sugars continue to remain fermentation of low concentration by adding One not a small amount of juice, reduce the alcohol concentration throughout the course of the production how to.
( 2 ) The method according to ( 1 ) above, wherein mulberry leaves and / or olive leaves are added in addition to wine pomace and / or grape juice pomace.

Red wine pomace and / or grape juice pomace contains many flavors, aromas and nutrients, and in order to effectively ingest them, they are fermented and finely ground to add flavor and richness, and fermented peels. All of the seeds can be used up, and the mulberry leaf suspension and / or the olive suspension or its fermented product is also fermented and pulverized to suppress sweetness and astringency. It is possible to provide a delicious non-alcoholic beverage by imparting the effect of imparting.
That is, according to the present invention, it is possible to provide a non-alcoholic beverage that exhibits a well-balanced taste with a richness and a complex taste that are typical of alcoholic beverages. The non-alcoholic beverage of the present invention exhibits a well-balanced taste with a richness and a complex taste that are typical of alcoholic beverages. The non-alcoholic beverage of the present invention is excellent in cohesive taste. Further, the non-alcoholic beverage of the present invention has an alcohol concentration of less than 1% by volume. Therefore, even if the non-alcoholic beverage of the present invention is drunk, the person does not get drunk and does not have an adverse effect on the human body due to ingestion of alcohol or caffeine.

It is a drawing explaining the outline of making non-alcoholic wine by individually performing three kinds of fermentations and mixing fruit juice with each. Undiluted stock solutions (1), (2), and (3) of the individually fermented products shown in FIG. 1 without filtration (experiments exclude those that are loosely precipitated, but are not limited to this). * 2 *, 3 *, 2 * or 3 * was added to a commercially available juice, and about 2% was added (A), and 1 * was added to this A (B). It is a drawing explaining. Nanoparticles of mulberry and olive were added to the ultrafine 1 * without filtering the stock solution 1 of the individually fermented product shown in FIG. 1 (the experiment excludes the loosely precipitated product, but is not limited to this). It is a drawing explaining that when a commercially available juice is added to a product, the same effect as (A) of FIG. 2 is exhibited (the same effect is obtained not by fermentation but by miniaturization).

The raw material liquid of the present invention is a basic component of a non-alcoholic beverage. The type of raw material liquid determines the basic flavor of non-alcoholic beverages. When grape juice is used as the raw material liquid, it is easy to produce a wine-taste non-alcoholic beverage, and when wort is used, it is easy to produce a beer-taste non-alcoholic beverage. Sake grounds have been used effectively since ancient times, but the method of mixing them with something as fine particles can create new beverages. In addition, various pomace or fine particles of fermented products thereof, which have not been effectively used as beverages, can be used as basic components of non-alcoholic beverages.

It is preferable to use fruit juice as the raw material liquid. The type of fruit is appropriately selected according to the type of the target non-alcoholic beverage. Fruits for obtaining juice include grapes, raspberries, blueberries, cranberries, cassis, strawberries, cherries, grapefruits, oranges, apples, pineapples, thighs, pears, kiwi fruits, passion fruits, lemons, yuzu, shikuwasa, and lime. , Kabosu, Sudachi, Ume, Thigh, Anzu, Pineapple, Mango, Guava, Reishi, Melon, etc., but are not limited to these. The preferred fruit for obtaining juice is grapes.

The juice is appropriately concentrated or diluted. When fermented fruit juice is used, the alcohol content is very small or alcohol is removed. One type of fruit juice may be used, or two or more types may be mixed and used.
The amount of the raw material liquid used varies greatly depending on the type of raw material used and the flavor of the target non-alcoholic beverage. In general, the amount of the raw material liquid used is 1 to 20 g / liter, preferably 1.5 to 10 g / liter, as the weight / volume concentration in the non-alcoholic beverage in the non-concentrated and non-diluted state.

The non-alcoholic beverage of the present invention contains a suspension of wine pomace and / or grape juice pomace or a fermented product thereof. As a result, an appropriate volume and aroma of the non-alcoholic beverage can be imparted to the flavor, and a well-balanced taste with a richness and a complex taste that is typical of alcoholic beverages can be realized.
In the case of red wine, the wine residue is fermented with the peel and pulp mixed, kept at about 20 to 30 ° C, fermented for several days to several tens of days, and when the desired degree of fermentation is reached. Fermented grape peel seeds obtained by compressing and separating liquid and solid content.

For easy drinking without leaving wine pomace and / or grape juice pomace, wet crush to 5 μm or less to 1 μm or less to obtain wine pomace and / or grape juice pomace suspension. Depending on the raw material, it may be about 5 μm or 1 μm or less. A suspension is an inhomogeneous fluid that is large enough to settle and contains solid particles that will reduce the transparency of the solution. As used herein, suspension refers to a heterogeneous mixture in which particles are dispersed throughout a medium, preferably a liquid. The particles of the suspension may settle out of the medium, but can be redispersed, for example, through agitation of the mixture. As used herein, suspensions are not limited to mixtures containing particles greater than 1 μm in diameter, but range from mixtures containing particles having a diameter of less than 1 μm, including particles having a diameter of 15-300 nm. Included in. In the present invention, "non-calming colloidal particles" in solid particles including not only particles having a size that calms down with the passage of time when placed in a quiet place but also non-calming colloidal particles. "" Means colloidal particles such as submicron (100 nm to 1 μm) particles and nano (1-100 nm) particles.
Regarding the production of suspensions, processing of several microns or less is not often done in the food sector due to quantity and price issues, but it has already been adopted for sesame seeds and the like. Rolling ball mills, vibration mills, tower mills, medium stirring mills, roller mills, high-speed rotary mills, jet mills, planetary mills, attriters, etc. for finely pulverizing and colloidizing wine residue and / or grape juice residue. Physical crushing means is effective. For example, in the case of a planetary mill, a colloidal solution of wine pomace and / or grape juice pomace containing a large amount of fine particles having a particle size of 0.1 μm or less can be obtained. By making the undiluted solution into fine particles or colloidal, the filtration step of filtering the stock solution with a wire mesh and removing the residue becomes unnecessary. Moreover, since the filtration step is not required, it is not necessary to discard the wine residue and / or the grape juice pomace residue in the manufacturing process. The colloidal pomace and / or grape juice pomace formed by the method according to the invention has a wide active interface, so that, for example, the pomace and / or grape juice pomace is evenly diffused into the liquid. It will be stable. A wet crusher (http://www.yoshidakikai.co.jp/nano/prodct/takujou.html) is actually used for crushing the present invention to nano size. Submicron can be realized even with a swirling airflow type crusher.

Regarding the concentration of the suspension, Brix is a scale name of the measured display value of the sugar content meter (refractometer). Brix = sugar content in samples such as fruit juice and jam in which almost only sugar is dissolved, and Brix = concentration in samples in which various components are dissolved such as soup and sauce. In the present invention, the concentration of the suspension of wine pomace and / or grape juice pomace or a fermented product thereof is Brix 0.002 or more. A suspension of wine residue and / or grape juice squeezed residue or its fermented particles is not only sized to subside over time when placed in a quiet location, but also colloidal particles that do not subside. It is a dispersion system in which solid particles including also are dispersed in a liquid, and it is not economical to make all of them into a colloidal solution of wine pomace and / or grape juice pomace. The concentration of the suspension of wine pomace and / or grape juice pomace or its fermented product may be Brix 0.02 or less, and contains particles of a size that subsides over time when placed in a quiet place. You may be.
The amount of wine pomace and / or grape juice pomace or its fermented product used is that the concentration of the suspension of wine pomace and / or grape juice pomace or its fermented product in a non-alcoholic beverage is Brix 0.0002 to Brix 0.024. The amount is preferably Brix 0.002 to 0.02. If the concentration of the wine residue and / or grape juice pomace or its fermented product suspension is less than Brix 0.002, the effect of improving the flavor cannot be obtained, and if it exceeds Brix 0.02, the taste is felt heavy. Become. Recently, wines with high turbidity, including wine, have tended to be preferred.

The suspension of mulberry leaves or its fermented product and / or the suspension of olive or its fermented product also has the same concentration as the suspension of wine pomace and / or grape juice pomace or its fermented product. used.
Mulberry leaves are used for the effect of suppressing sweetness (adding sourness). We have conducted experiments in which mulberry leaves are dried and powdered (30 μm or more) and fermented by adding them to wine residue and / or grape juice pomace, but instead of fermentation, an ultrafine suspension of mulberry leaves is added. There is no limit to the size of the mulberry leaves when fermenting in addition to wine pomace and / or grape juice pomace, as it had a similar effect. Mulberry leaf powder was added and fermented with yeast ((2) in FIG. 1). It is considered that the components in the mulberry leaves were eluted by fermentation. Since it remains as a precipitate, it needs to be filtered, but this has not been precipitated due to miniaturization. This is because both mulberry leaves and wine pomace and / or grape juice pomace have become smaller. Separately, crushed powder alone has the effect of suppressing sweetness and has the same effect as in the case of fermentation, so there is a possibility that the process of (2) in FIG. 1 can be omitted. When the dried mulberry leaf powder was crushed to 1 μm or less, precipitation did not occur, and the effect of suppressing sweetness became stronger. The same effect can be obtained by adding 1 μm or less of crushed mulberry leaves.
Olive leaves are added to add astringency. Similarly, dried and pulverized olive leaves (several tens of μm or more) are added to a suspension of wine pomace and / or grape juice pomace or a fermented product thereof. Olive leaf powder was added and fermented with yeast ((3) in FIG. 1). When this is added, astringency close to that of wine is added. It is considered that the components in the olive leaves were eluted by fermentation. Precipitation was also observed in this, but the precipitation disappeared when pulverized to 1 μm or less. That is, when the olive leaf dry powder is crushed to 1 μm or less, no precipitation occurs. Mulberry leaves have a stronger effect of suppressing sweetness, but crushed olive leaves (1 μm or less) have the same effect as when fermented.
The amount of the mulberry leaf suspension and / or the olive suspension used is more than the amount at which the effect of improving the flavor is obtained and not more than the amount at which the taste is felt heavy.

Regarding other additives, the non-alcoholic beverage of the present invention further comprises non-alcoholic beverages such as sweeteners, acidulants, water-soluble dietary fibers, flavors, vitamins, amino acids, stabilizers and defoamers, as required. Additives commonly used in the field of beverages may be used. However, it is preferable that these additives have a small amount of alcohol or do not contain alcohol.

As the sweetener, one usually contained in soft drinks may be used. Specifically, sugars such as sucrose, glucose, high fructose corn syrup, high fructose corn syrup containing rare sugar, and high-sweetness sweeteners such as acesulfam potassium, sucralose, aspartame, stevia, kanzo extract, saccharin, and sodium saccharin And so on.

Among them, sucrose, high fructose corn syrup, and high fructose corn syrup containing rare sugar can easily impart a refreshing and rich taste to the obtained non-alcoholic beverage, and are preferable for use as a sweetener. When it is necessary to limit the calories of the obtained non-alcoholic beverage to a low level, it is preferable to use fructose-glucose liquid sugar containing a rare sugar and a high-sweetness sweetener. In that case, high-sweetness sweeteners such as rare sugar sweet (registered trademark), aspartame, sucralose, acesulfam K, stevia, monatin, monerin, and miraculin, sugar alcohols such as sorbitol, xylitol, erythritol, lactitol, and maltol, ketos A sweetener can be prepared by further mixing with a sweetener such as aldose to adjust the sweetness.
In the process of fermentation, fruit juice is used as a sugar that can be assimilated by yeast. In order not to increase the alcohol concentration, start culturing from a fruit juice concentration of 1% and add fruit juice as the fermentation progresses. For example, glucose, fructose, maltose, and a mixture thereof can be used, and a mixture of glucose and fructose is preferably used.

The method for producing a non-alcoholic beverage of the present invention includes a step usually performed when producing a non-alcoholic beverage. As an example, raw material liquid, wine pomace and / or grape juice pomace or its fermented product suspension, mulberry leaf or its fermented product suspension and / or olive or its fermented product suspension, sweetener. And a predetermined amount of water-soluble components such as fragrances are mixed to prepare a formulation. Next, a predetermined amount of drinking water is added to the formulation to prepare a non-alcoholic beverage. Non-alcoholic beverages are sterilized by heating as needed.

If necessary, the insoluble matter may be separated and removed by filtration, centrifugation or the like. In addition, carbon dioxide may be added by performing a carbonation step. Alternatively, a non-alcoholic beverage may be prepared by adding carbonated water after preparing an intermediate solution in a concentrated state.

For fermentation, wine yeast can be used as in normal wine fermentation. According to a preferred embodiment, the amount of yeast extract added is 1-4% (w / v), i.e. 1-4% (w / v) relative to the total amount of liquid to be incubated. The yeast extract addition procedure may be either a batch addition in which the required total amount is added at one time or a divided addition method in which the yeast extract is added in a plurality of times, as long as the addition amount of the yeast extract is satisfied. It can also be changed to the addition of yeast extract by adding dried yeast. The anaerobic condition can be achieved by stopping the ventilation of the brewed yeast cell solution and stirring gently or by stopping the stirring. Preferably, the brewed yeast cell solution prepared by the fed-batch culture method is incubated under the conditions of an aeration rate of 0 vvm and a stirring speed of 100 rpm. However, when yeast extract or dried yeast is added, aeration or stirring may not be performed.
In addition, culture in which a mixture containing fruit juice or sugar is added as sugar is consumed in the culture process is also called fed-batch culture or semi-batch culture, and refers to culturing cells while supplying medium components to the culture system. .. The culture temperature is preferably 20 ° C to 30 ° C. It is preferable to set the cell concentration of the brewed yeast cell solution at a cell concentration of at least 3 × 10 ⁸ cells / ml or more, more preferably at a cell concentration of 9 × 10 ⁸ cells / ml or more. Medium components required during culturing can be supplied to the medium during culturing.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

A variety produced by crossing the wild grapes "Ryukyu Ganebu" and "Muscat of Alexandria" that grow naturally in the beach areas of the Nansei Islands such as Okinawa (Kodaino R-1). It is characterized by a large amount of anthocyanins and polyphenols. However, it has a strong sweetness and less astringency. In addition, there are more blue pigments than ordinary grapes. There is no unpleasant taste peculiar to seeds and skins. Rather, I found it to be very delicious. We decided to use wine grounds for fermentation.
FIG. 1 shows an outline of the production of non-alcoholic wine in which three types of fermentation are individually performed and each of them is mixed with fruit juice.
(1) Grape juice + wine dregs (skin and seeds crushed with a mill) + water were added and fermented with wine yeast (as in normal wine fermentation). Non-alcoholic wine (1) was obtained.
The sugar content decreases and the alcohol concentration decreases due to water addition → Low alcohol (less than 0.5%) can be achieved. By keeping the sugar concentration low, the alcohol concentration can be kept low throughout the manufacturing process. Since alcohol is not produced in the process, it can be said to be a soft drink.
(2) Further fermented mulberry powder or olive powder was added.
Mulberry leaves were used to suppress sweetness, and olive leaves were used to add astringency, and fermented in the same manner as in (1) above.
(2-1) Powdered mulberry leaves were added to the same raw materials as in (1) and fermented. Non-alcoholic wine (2) was obtained.
(2-2) Powdered olive leaves were added to the same raw materials as in (1) and fermented. Non-alcoholic wine (3) was obtained.
(3) The above three types of non-alcoholic wines (1), (2) and (3) and undiluted wine juice were added to obtain non-alcoholic beverages 1, 2 and 3 of the present invention. This wine juice was able to give ease of drinking.
In the non-alcoholic beverage 1, the taste and aroma (alcoholic odor) of the wine dregs could be taken out by the miniaturization and fermentation of the wine dregs in the above step (1).
In the non-alcoholic beverage 2, the sweetness was suppressed and the sourness was raised and the sharpness was improved by the miniaturization and fermentation of the mulberry leaves by the above step (2-1).
In addition, the non-alcoholic beverage 3 was able to produce astringency and suppress sourness by the miniaturization and fermentation of olive leaves by the above step (2-2). The following points to be improved were found.
(A) Water makes it watery.
(B) Precipitation occurs when filtration is difficult and insufficient.
(C) The manufacturing method is difficult and not suitable for mass production.

[Development of low sugar concentration fermentation method with minimal water addition]
(4) Normal wine is fermented by adding yeast to fruit juice having a sugar concentration of 10% or more. Alcohol is hardly produced if the sugar concentration is less than 1% (usually about 0.5%). Alcohol is hardly produced if fruit juice or the like is diluted 10 to 20 times with water. At first, yeast takes in about 1% of sugar and grows (ferments). As yeast grows, sugar concentration decreases (0.5% to 0%).
Add the reduced amount of grape juice.
When 900 ml of water was added to 100 ml of fruit juice and the culture was started, 110 ml after the sugar concentration decreased (2nd day) and 120 ml on the 3rd day were gradually added, and on the 8th day, water and fruit juice were added. The liquid volume of is about the same. It will be 1: 2 on the 13th day.
(5) Improvement of wine residue, grape juice pomace, mulberry leaf, and olive leaf precipitate.
It was possible to make an aqueous solution by reducing the particle size to 1 μm or less.

(6) Perform culture with fruit juice added (half-batch culture, fed-batch culture). Fed-batch culture is also called semi-batch culture, and refers to culturing while supplying medium components to the culture system. In fed-batch culture, generally, the culture solution is not extracted, but is performed by supplying a new medium component containing a necessary component to the culture solution being cultured.
In order not to increase the alcohol concentration, the juice was first cultured from a fruit juice concentration of 5%, and the fruit juice was added as the fermentation progressed. As a result of culturing in a 10-liter beaker, the concentration of ethanol did not increase through fermentation as shown in Table 1.

(7) The same result was obtained when the same experiment was performed using a 50 L culture tank (starting from 9.5 L of water and final 21 L) (data omitted).

[Manufacturing method that does not make alcohol 1]
We investigated at a non-alcoholic wine tasting party that blending grape juice with non-alcoholic wine (commercially available) makes it more delicious than grape juice.
Without telling the contents, I told them which one was delicious and investigated it by the method.
We prepared 5 kinds of materials.
1) 100% grape juice
2) 100% non-alcoholic wine (made in Germany)
Blend 1) and 2) above.
3) 1: 4
4) 1: 2
5) 1: 1
The survey targets are adults and children.
When asked by adults, few people answered that 2) was delicious. This was as expected. Most of them, including wine connoisseurs, answered that 3) or 4) was delicious. When asked what is wine-like, there was also an answer of 2).
Most children answered that 3) and 4) were more delicious than 1) when they were asked to drink. I was convinced that the juice still contained umami. This result was unexpected.

[Manufacturing method that does not make alcohol 2]
Undiluted stock solutions (1), (2), and (3) of the individually fermented products shown in FIG. 1 without filtration (experiments exclude those that are loosely precipitated, but are not limited to this). ^{Of *} , 2 ^* , 3 ^* , 2 ^* or 3 ^* was added to a commercially available juice, and about 2% was added (A), and 1 ^* was added to this A (B). Will be described with reference to FIG.
In addition, the undiluted solution 1 of the individually fermented product shown in FIG. 1 was not filtered (the experiment excludes those that were roughly precipitated, but the experiment is not limited to this). Ultrafine products 1 ^* with nanoparticles of mulberry and olive. It will be described with reference to FIG. 3 that when a commercially available juice is added to the added product, the same effect as (A) of FIG. 2 is exhibited (the same effect is obtained not by fermentation but by miniaturization).
We have developed a manufacturing method that does not produce ethanol. Ethanol is produced from glucose. If the sugar concentration is lowered, the purified ethanol concentration * will decrease (* alcohol concentration). In this example, ethanol was also low enough to meet the criteria and also reached the goal of being tastier than juice.
The one used at the tasting party by the project team was fermented in the same manner as in Example 1 by adding finely pulverized wine residue and water to R-1 juice. The obtained fermented liquor was blended with R-1 juice. However, the result was that the acidity was too strong, the sweetness was too strong, and the astringency was low. This was the limit of the results that came without auxiliary ingredients.
Therefore, water was added to R-1 juice, wine dregs, seeds, and skin, and further fermented using mulberry leaves. Mulberry leaves are a specialty of Sanuki City, Kagawa Prefecture, and are known to have the effect of lowering blood sugar levels. It is also said to be the effect of a glucose analog called DNJ (deoxynojirimycin). I chose this because the powder has a flavor similar to matcha and I thought it would go well with wine.
Fermentation using olive leaves was also performed. Olive is a specialty of Shodoshima, Kagawa Prefecture, and in recent years its leaves have been used for olive hamachi. It was known to be very polyphenolic and very astringent.
By combining these, it was decided to add fermented umami and seed / skin umami to the deliciousness and sweetness of the juice, to eliminate the sweetness, add taste and richness, reduce sourness, and add astringency. It was found that there are variations such as being closer to wine and easier to drink depending on these blend ratios.
In addition, new challenges have arisen. Alcohol concentration has increased during the manufacturing process. Therefore, the solution was to change the method of adding fruit juice. Another problem is that it is difficult to remove wine residue and powder. Therefore, we decided to adopt ultra-fine processing technology to solve the problem. By making nanoparticles with ultra-miniaturization technology, it was possible to utilize all of the wine residue and / or grape juice pomace and powder without the need to remove them.

There was a physical change due to ultra-miniaturization. Increased surface area Changes in viscosity and increased solubility (increased dispersion rate). In addition, the merits of ultra-fine foods include improved absorbability, changes in taste sensitivity, reduced precipitation, improved ease of drinking, improved permeability, emulsification, and changes in gelation. The original texture has not been lost.
The obtained beverage has the flavor and aroma of wine (isobutanol, 2-3 methylbutanol, phenyl alcohol), and is delicious with the addition of the nutrient source contained in the wine skin and dregs, and the nutrients produced by fermentation. It was refreshing, easy to drink, and the taste of grapes was straightforward. Adding a small amount of non-alcoholic wine made by adding mulberry leaf powder has the effect of suppressing sweetness and making it sour.

The same effect can be obtained by using a water-soluble mulberry leaf. Add water to R-1 juice, wine pomace and / or grape juice pomace, seeds and rind, and ferment with mulberry leaves to replace the finely divided wine 1 in Example 1. The same effect can be obtained by adding a water-soluble mulberry leaf.
The effect of suppressing sweetness and increasing sourness is that mulberry leaves are dried and powdered (several tens of μm or more) and fermented (eg, non-alcoholic wine 1 of Example 1) added to Kagawa Prefecture. It has been sensoritested to more than 100 companies and staff. At the event in Tokyo, more than 90% of the 450 people agreed with the addition of the crushed material up to 1 μm.
Adding a small amount of non-alcoholic wine made by adding olive leaf powder has the effect of suppressing acidity and adding astringency. Regarding olives, the above tastes were divided into those who dislike it and those who should add a lot of olives. We have more than 20 people, including wine project teams (Organization for Small & Medium Enterprises and Regional Innovation, Chamber of Commerce, winery factory managers, restaurant staff, sommeliers) and other wine lovers at other events, make their own favorite blends. It has a reputation of being close to no wine. Face to face, about 1 to 2% of people (10 people or less) gave a strict evaluation that it was not wine.
Mulberry leaves and olive leaves are solubilized by crushing with the wet crusher NVL-ES008-D10 of Yoshida Kikai Kogyo. The same effect can be obtained by using water-soluble leaves.
Mulberry leaves dissolve in water when crushed to a few microns. The agglomerated material appears in a large size, but disappears when shaken a little.
From the above, it was possible to solve problems such as too strong acidity, too strong sweetness, less astringency, and residual precipitate (difficult to drink, residue). To the flavor of grape juice, wine residue and / or grape juice squeezed and / or mulberry leaf and / or olive leaf nano-sized micronization of the active ingredient and umami. It was found that by supplementing the aroma of / or grape juice squeezed residue and the astringency of mulberry leaves and / or olive leaves, it is possible to give grape juice a wine-like richness and a complex and well-balanced taste. It was.

It is expected that the scope of application will be further expanded because fine particles of squeezed residue of various fermented liquids that have not been effectively used as beverages can be used as basic components of non-alcoholic beverages.

Claims (2)

In a method of adding wine residue and / or grape juice pomace and water to grape juice and fermenting with wine yeast to produce a non-alcoholic beverage.
(1) To supplement the flavor of grape pomace with the aroma of wine pomace and / or grape juice pomace by adding wine pomace and / or grape juice pomace.
(2) By making the wine residue and / or the grape juice pomace nano-sized, the active ingredient and the taste are taken out, and the grape juice is given a wine-like richness and a complex and well-balanced taste, and ( 3) the sugar concentration is lowered by hydrolysis, and characterized in that in accordance with the consumption of sugars continue to remain fermentation of low concentration by adding One not a small amount of juice, reduce the alcohol concentration throughout the course of the production how to. Other wine lees and / or grape juice pomace, added leaves mulberry leaves and / or olive A method according to claim 1.