JP6959016B2 - Fruit liquor and its manufacturing method - Google Patents

Description

The present invention relates to fruit liquor and a method for producing the same.

Fruit liquor is a beverage obtained by fermenting fruit juice. A typical fruit liquor is grape liquor (wine). Cider is also well known as a fruit liquor other than grape liquor. Cider (France) or Cider (UK) is called apple liquor and is a favorite drink all over the world.

FIG. 1 is a graph showing the analysis results of alcohol content and extract content of a plurality of commercially available ciders. From FIG. 1, the general cider on the market includes a product having a relatively high alcohol content (about 4% or more) and a low extract content (more than 3 to 7%) and a product having a relatively low alcohol content (about 4%). It can be seen that there are products with a high extract content (8% or more) (below). Products with an extract content of 3% or less cannot be found as commercial products.

On the other hand, Japanese Patent Application Laid-Open No. 2015-104349 (Patent Document 1) discloses an invention having an object of obtaining a low-extract apple fruit liquor with a drinkability and sharpness. According to the document, an apple fruit liquor containing a high-intensity sweetener and an acidulant, wherein the total amount of the extract is 2.5 w / v% or less and the pH is 2.95 to 3.65. Fruit liquor is disclosed.

Japanese Unexamined Patent Publication No. 2015-104349

Common ciders have drinkability challenges. The drinkability means the ease of drinking the beverage (how easy it is to drink).

The inventor of the present invention considered that the reason why cider lacks drinkability is that it has a high extract content. As shown in FIG. 1, a general cider contains an extract content of more than 3%, and it is considered that the drinkability is lacking due to the height of this extract content. Therefore, the present inventor tried to improve the drinkability by reducing the extract content to 3% or less. However, when the extract content was 3% or less, the drink became watery and the richness was lost, although the drinkability was enhanced.
Therefore, an object of the present invention is to provide a fruit liquor having both drinkability and richness and a method for producing the same.

In order to solve the above problems, the following configuration is adopted in the present invention.
[1] A fruit liquor having an extract content of 3% or less, an alcohol content of 5.5 v / v% or more, and a content of 2.5 BHMF (2,5-bishydroxymethylfuran) of 2.0 ppm or more.
[2] The fruit liquor according to the above [1], wherein the content of 2.5 BHMF is 2.0 ppm to 30 ppm.
[3] The fruit liquor according to the above [1] or [2], which is cider or grape liquor.
[4] The fruit liquor according to any one of [1] to [3] above, wherein the content of the high-sweetness sweetener is zero or 0.5 w / v% or less in terms of sucrose.
[5] The fruit liquor according to any one of [1] to [4] above, wherein the total acidity is 0 g / L to (α + 5.0) g / L when the extract content is α%.
[6] The fruit liquor according to any one of [1] to [5] above, which contains carbonic acid.
[7] Step of preparing fruit juice and
The step of fermenting the fruit juice to prepare the fermented fruit juice,
The step of adjusting the extract content of the fermented fruit juice to 3% or less, and
The step of adjusting the alcohol content of the fermented fruit juice to 5.5% or more, and
A method for producing fruit liquor, including.
[8] The method for producing fruit liquor according to the above [7], wherein the step of preparing the fruit juice includes a step of preparing the concentrated fruit juice as the fruit juice.
[9] The method for producing fruit liquor according to the above [7] or [8], further comprising a step of adjusting the content of 2.5 BHMF in the fermented fruit juice to 2.0 ppm or more.
[10] The method for producing fruit liquor according to any one of [7] to [9] above, wherein the fruit juice is apple juice or grape juice.

According to the present invention, a fruit liquor having both drinkability and richness and a method for producing the same are provided.

It is a graph which shows the analysis result of the alcohol content and the extract content about a plurality of commercially available cider.

The fruit liquor of the present invention has an extract content of 3% or less and an alcohol content of 5.5% or more. By setting the extract content to 3% or less and the alcohol content to 5.5% or more, the richness can be imparted without impairing the drinkability.

(Fruit wine)
Fruit liquor is an alcoholic beverage obtained by fermenting fruit juice. The fruit used as a raw material for fruit juice is not particularly limited, and examples thereof include grapes, apples, pears and peaches, with grapes and apples being preferred, and apples being particularly preferred.

(Extract)
The extract content is a parameter indicating the content of the non-volatile solid content contained in the fruit liquor. Most of the extract is sugar. During fermentation, yeast produces alcohol from sugars, which reduces the extract content during fermentation.
When the extract content is 3% or less, the drinkability of fruit wine can be enhanced. Preferably, the extract content is 1% or more and 3% or less, more preferably 1.5% or more and 3% or less, and further preferably 2% or more and 3% or less.
The extract content refers to the number of grams of the non-volatile component contained in the original volume of 100 cubic centimeters at a temperature of 15 degrees. The extract content can be calculated by the indirect method by measuring the specific gravity and alcohol content according to the analysis method prescribed by the National Tax Agency.

(Alcohol degree)
As described above, the alcohol content of the fruit liquor of the present invention is 5.5% or more. Preferably, the alcohol content is 5.5% or more and 15% or less, more preferably 5.5% or more and 12.5% or less, and further preferably 5.5% or more and 10.0% or less. By setting the alcohol content to 5.5% or more, it is possible to add richness to the fruit liquor even if the extract content is 3% or less. In the present invention, the alcohol content refers to the ethanol concentration (v / v%) in the beverage.

(2.5BHMF)
It is preferable that the fruit liquor of the present invention contains 2,5 BHMF (2.5 bishydroxymethylfuran). The present inventor has found that 2.5 BHMF is involved in the richness of fruit liquor. By adding an appropriate amount (for example, 2.0 ppm or more) of 2.5 BHMF to the fruit liquor, the richness can be imparted without impairing the drinkability.
The content of 2.5 BHMF in the fruit liquor is preferably 2.0 ppm or more, more preferably 2.0 ppm or more and 30.0 ppm or less, and further preferably 2.0 ppm or more and 15.0 ppm or less. When 2.5 BHMF is contained in such a content, richness can be imparted without impairing the drinkability.
The 2.5BHMF may be derived from the fruit (fruit juice) as a raw material, or may be added separately from the fruit. For example, 2,5BHMF can be obtained by a reduction reaction of 5HMF (5-hydroxymethylfurfural). 5HMF is, for example, a component produced by heating sugars and is contained in a specific concentrated juice. 5HMF is a component that is not contained in a large amount in fruit juices other than concentrated fruit juices, that is, fruit juices that have not been heat-treated and concentrated fruit juices that have been concentrated by treatments other than heat treatment. Therefore, as the fruit juice as a raw material, a fruit juice in which a predetermined amount of 5HM is produced by heat treatment or the like is selected, and then the 5HMF is reduced in the fermentation step to obtain a fruit liquor containing a predetermined amount of 2.5BHMF. can.

(Sugar)
Sugars other than those derived from fruit juice may be added to the fruit liquor. Examples of sugars include sucrose, lactose, maltose, fructose and glucose, or mixtures thereof. By adding saccharides, the extract content can be adjusted to a predetermined amount.

(High sweetness sweetener)
The fruit liquor may contain a high-intensity sweetener, but the content thereof is preferably in a small amount. Specifically, the content of the high-sweetness sweetener in fruit liquor is preferably 0.5 w / v% or less, more preferably 0 w / v% (non-containing) in terms of sucrose.
In the present invention, the sucrose-equivalent content is a value obtained by multiplying the concentration (w / v%) of the high-sweetness sweetener in the fruit liquor by the "sweetness" of the high-sweetness sweetener. ..
Here, the "sweetness degree" is a parameter indicating the intensity of sweetness of each sweetener when compared with sucrose. In the present invention, the value of "Beverage Glossary, published on June 25, 1999, Beverage Japan Co., Ltd., Shi 11" is adopted as the "sweetness". If there is a range of sweetness values, the median value is adopted.
For example, the sweetness of a typical high-sweetness sweetener is as follows.
Sucralose (sweetness 600)
Acesulfame potassium (sweetness 200)
Aspartame (sweetness 200)
Further, in the present invention, the high sweetness sweetener means a sweetener having a sweetness degree of 10 or more.

(Acidulant)
The fruit liquor may contain an acidulant in addition to the acid derived from the fruit juice. Examples of the acidulant include at least one salt selected from malic acid, tartaric acid, citric acid, succinic acid, gluconic acid, acetic acid, lactic acid, fumaric acid, and phosphoric acid, and salts thereof. Preferably, tartaric acid is used in the case of fruit liquor made from grapes, and malic acid is used in the case of fruit liquor made from apples. The acidulant has a total acidity of 0 g / L to (α + 5.0) g / L, preferably 0 g / L to (α + 4.0) g / L, and more preferably 0 g / L, when the extract content is α%. It is preferably used in an amount such that L to (α + 3.0) g / L. In the present invention, the total acidity is a numerical value obtained according to the analysis method prescribed by the National Tax Agency. Specifically, it is obtained by taking 10 ml of a sample and titrating it with an N / 10 sodium hydroxide solution using a pH meter (including an automatic titrator equipped with a pH meter) until the pH reaches 8.2. , Value in terms of malic acid.

(alcohol)
Alcohol may be added to the fruit liquor. As the alcohol raw material, alcohol-containing substances such as raw material alcohol, brandy, shochu, gin, vodka, lamb, wine, and beer may be added. Alcohol for raw materials is preferable.

(Fragrance)
The fruit liquor may contain, as a flavoring agent, a flavoring agent that supplements the original aroma of the fruit.

(Other ingredients, etc.)
In addition, pigments, pH regulators, antioxidants, preservatives, vitamins, umami ingredients, dietary fiber, stabilizers, emulsifiers and the like may be added to the fruit liquor, if necessary. ..
Further, the fruit liquor may or may not contain carbonic acid. In the case of a carbonated beverage, the carbon dioxide gas pressure is preferably 2.0 to 3.5 gas volume, more preferably 2.5 to 3.2 gas volume.

(Production method)
The fruit liquor according to the present invention can be prepared, for example, by the following method.

1: Preparation of pre-fermentation liquid First, prepare fruit juice. Fruit juice can be obtained, for example, from fresh fruits through crushing and squeezing steps. Further, the fruit juice thus obtained may be concentrated once and the concentrated fruit juice may be used as a raw material. Preferably, concentrated juice is used as the juice. As the concentrated juice, a juice containing a predetermined concentration of 5 HMF is preferable.
As described above, 5HMF can be produced by heating the juice. Therefore, by adjusting the heating conditions for obtaining the concentrated juice from the juice before concentration, the concentrated juice having a desired 5HMF concentration can be produced. Can be obtained. Next, sugars, acidulants, fermentation aids and the like are added to the concentrated juice, if necessary, and then mixed with water to dilute the juice. For example, a pre-fermentation liquid is obtained by diluting the concentrated juice so that the 5HMF concentration is 1 to 100 ppm, preferably 1 to 50 ppm, more preferably 1 to 30 ppm.

2: Fermentation Yeast is added to the pre-fermentation liquid to ferment. For example, it is fermented at 5 ° C. to 30 ° C. for 5 to 30 days to produce alcohol. When a fruit juice containing a predetermined concentration of 5HMF is used as the pre-fermentation liquid, the 5HMF is reduced by fermentation, whereby a desired concentration of 2.5BHMF can be obtained. On the other hand, 2.5BHMF may be externally added, that is, derived from other than fruit juice.

3: Preparation of fruit liquor Then, if necessary, filtration is performed to adjust the extract content, total acidity, and alcohol content to obtain the desired fruit liquor. The extract content, total acidity, and alcohol content can be adjusted, for example, by adding water, alcohol, sugars, and acidulants. It is also possible to adjust the flavor by using a fragrance. Further, carbon dioxide gas may be injected as needed to prepare a carbonated beverage.

(Example)
Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the examples shown below.

(Measurement of 2,5BHMF and 5HMF concentrations)
In the following experimental examples, 2,5BHMF and 5HMF concentrations were detected by post-column pH buffered electrical conductivity detection using ion exclusion chromatography. Specifically, the following conditions were used.
This column: Inertsil ODS-3 (trade name; GL Sciences Co., Ltd.)
Mobile phase: Liquid A 0.1% formic acid / pure water, liquid B 0.1% formic acid / CH ₃ CN
Flow rate: 1 ml / min
Program: 0-20 minutes 5% B; 20-30 minutes 80% B; 30-45 minutes 5% B
Column temperature: 35 ° C
Detector: SPD, 5HMF 280nm; 2,5BHMF 220nm

[Experimental Example 1]
400 g of Fuji apple concentrated juice (Brix 70) was mixed with 350 g of fructose-glucose liquid sugar (Brix 75). Further, water was added so that the total amount became 4 L, and a raw material liquid was prepared. The prepared raw material liquid was boiled for 5 minutes and then allowed to stand at a high temperature. Then, after cooling, yeast ^{was added to a concentration of 10 × 10 6} cell / L and fermented. The alcohol content of the liquid after fermentation was 7.6%, the extract content was 1.8%, the total acidity was 2.6 g / L, and the 2.5 BHMF concentration was 5.0 ppm.
Then, the liquid after fermentation was subjected to depth filtration (30S). Further, water, fructose-glucose liquid sugar, and malic acid were added to adjust the alcohol content, extract content, total acidity, and 2.5 BHMF concentration to predetermined values. Further, carbon dioxide gas was added so as to have a gas volume of 2.8 to obtain fruit liquors according to Test Examples 1 to 10.
The total acidity and alcohol content were analyzed according to the analysis method prescribed by the National Tax Agency. Specifically, 10 ml of a sample is taken and titrated with an N / 10 sodium hydroxide solution using a pH meter (including an automatic titrator equipped with a pH meter) until the pH reaches 8.2, and the required apple acid conversion is obtained. The value of was taken as the total acidity.

The obtained beverages according to Test Examples 1 to 10 were evaluated for richness by a sensory test by 6 panelists. The sensory evaluation of richness was performed using the following five-level criteria, and the average value of the six panelists was used as the result, and a score of 3 or more was considered effective.
1: I don't feel it at all 2: I don't feel it 3: I feel it 4: I feel strongly 5: I feel very strongly

Table 1 shows the characteristic values and sensory test results of Test Examples 1 to 10. As shown in Table 1, in the beverages of Test Examples 3 to 5 and 8 to 10 having an alcohol content of 5.5% or more, the richness evaluation result was obtained even though the extract content was 3% or less. Was over 3.0. That is, although the extract content was 3% or less, it had sufficient richness.

[Experimental Example 2]
Instead of the concentrated fruit juice, straight fruit juice obtained by squeezing Fuji apples was used, and fermentation was carried out in the same manner as in Experimental Example 1 to obtain a fermented liquid derived from straight fruit juice. Depth filtration (30S) was carried out on the fermented fruit liquor. The alcohol content of the obtained fruit liquor was 8.1%, the extract content was 1.6%, the total acidity was 2.6 g / L, and the 2.5 BHMF concentration was 1.5 ppm.
Next, the fermented liquid derived from the obtained straight fruit juice and the fermented liquid obtained in Experimental Example 1 were mixed, and the 2.5 BHMF concentration was adjusted to a predetermined concentration. In addition, fructose-glucose liquid sugar, malic acid and water were used to adjust the extract content, total acidity and alcohol content. Further, carbon dioxide gas was added (carbon dioxide gas pressure = 2.8 gas volume). As a result, fruit liquors according to Test Examples 11 to 18 having different 2.5 BHMF concentrations, extract contents, and total acidity were obtained. The obtained fruit liquors according to Test Examples 11 to 18 were subjected to a sensory test in the same manner as in Experimental Example 1.

Table 2 shows the characteristic values and sensory test results of Test Examples 11 to 18. As shown in Table 2, in the beverages of Test Examples 12 to 14 and 16 to 18 having a 2.5 BHMF concentration of 2.0 ppm or more, richness was felt even though the extract content was 3% or less. rice field.

[Experimental Example 3]
Fruit liquor made from apple straight juice (2.5 BHMF concentration 0 ppm, alcohol content 4.7%, extract 6.0%, acidity 3.6 g / L) was used as a base. To this, 2.5 BHMF, alcohol, fructose-dextrose liquid sugar, and malic acid were added to adjust the 2.5 BHMF concentration, alcohol content, extract content, and total acidity to predetermined concentrations. Further, carbon dioxide gas was added (carbon dioxide gas pressure = 2.8 gas volume) to obtain fruit liquors according to Test Examples 19 to 33.
The obtained fruit liquors according to Test Examples 19 to 33 were subjected to a sensory test for richness in the same manner as in Experimental Example 1. In addition to richness, we also evaluated drinkability. The drinkability was evaluated according to the following five evaluation criteria, and the average value of six panelists was used as the result. The larger the value, the higher the drinkability (very easy to drink).
1: I don't feel it at all 2: I don't feel it 3: I feel it 4: I feel strongly 5: I feel very strongly

The characteristic values and sensory test results of Test Examples 19 to 33 are shown in Tables 3-1 and 3-2. As shown in Tables 3-1 and 3-2, the fruit liquors of Test Examples 21 to 26 and Test Examples 29 to 34 having a 2.5BHMF content of 2.0 ppm or more have a richness evaluation result of 3. It was more than .0, and it was confirmed that the content of 2.5 BHMF was involved in the richness. Further, the drinkability was good in the range of 2.5 BHMF content of 2.0 ppm or more and 30.0 ppm or less, and the drinkability was further good in the range of 2.0 ppm or more and 15.0 ppm or less. .. That is, it was found that by containing 2.5 BHMF, the richness can be imparted without impairing the drinkability.

[Test Example 4]
At a 3000 L scale beer brewing pilot plant, 315 kg of apple concentrated juice and 287 kg of fructose-glucose liquid sugar were mixed, and water was further added to adjust the juice to 3200 L to prepare a raw material juice. The prepared juice was boiled for 5 minutes and then allowed to stand at high temperature. Then, the fruit juice was cooled to obtain a pre-fermentation liquid. The 5 HMF concentration of the pre-fermentation solution was 12.3 ppm. The yeast was then ^{added to the pre-fermentation solution to 20 × 10 6} Cell / ml and fermented at 12 ° C. After fermentation, it was allowed to stand at -1 ° C. for 1 week, and then diatomaceous earth filtration was performed. The extract content was adjusted to 2.9% and the total acidity was adjusted to 3.2 g / L by adding fructose-glucose liquid sugar and malic acid to the filtrate. Further, the alcohol content was adjusted by diluting with water so as to be 5.8%, and carbon dioxide gas was added (carbon dioxide gas pressure = 2.8 gas volume) to obtain the fruit liquor according to Test Example 4. The 2.5 BHMF concentration in the obtained fruit liquor was 6.5 ppm. The obtained fruit liquor was subjected to sensory evaluation by 6 panelists in the same manner as in Example 3. The results are shown in Table 4.
As shown in Table 4, the fruit liquor according to Test Example 4 had a richness and drinkability of 3 points or more. That is, even on a mass production scale, fruit liquor with excellent richness and drinkability was obtained.

[Test Example 5]
Commercially available white wine (Santa Helena Alpaca Chardonnay Semillon) was diluted to an alcohol content of 5.5%. 2.5 BHMF was added thereto to obtain fruit liquors according to Test Examples 35 to 38 having different 2.5 BHMF. The extract content was 1.5% and the total acidity was 3.0 g / L. In addition, carbon dioxide gas was not added. The obtained fruit liquor was subjected to a sensory test by 6 panelists in the same manner as in the method of Experimental Example 1. The results are shown in Table 5.

As shown in Table 5, when white wine is used, that is, even in fruit liquor whose raw material is white grapes, by adding 2.5 BHMF, fruits with richness even if the extract content is 3% or less. It is understood that liquor can be obtained.

Claims (5)

The extract content is 1.5 to 3%, the alcohol content is 5.5 v / v% or more and 6.5 v / v% or less, and 2.5 BHMF (2,5-bishydroxymethylfuran) is 2.0 ppm or more and 30 ppm or less. Contains fruit liquor. The fruit liquor according to claim 1, which is cider or grape liquor. The fruit liquor according to claim 1 or 2, wherein the content of the high-sweetness sweetener is zero or 0.5 w / v% or less in terms of sucrose. The fruit liquor according to any one of claims 1 to 3, wherein the total acidity is 0 g / L to (α + 5.0) g / L when the extract content is α%. The fruit liquor according to any one of claims 1 to 4, which contains carbonic acid.

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