JP7016090B1 - How to make fruit liquor and how to make fruit juice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a variety of fruit liquors. SOLUTION: The method for producing fruit liquor according to one aspect of the present invention comprises (i) a superheated steam treatment step of treating a fruit with superheated steam, and (ii) a fruit and / or the fruit that has undergone the superheated steam treatment step. It includes a fermentation step of fermenting the fruit juice obtained by squeezing. [Selection diagram] FIG. 5

Description

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

Conventionally, various methods for producing fruit liquor have been proposed in order to improve the flavor and flavor of fruit liquor (see, for example, Patent Document 1).

Japanese Unexamined Patent Publication No. 2018-186794

However, there is still room for improvement in the prior art from the viewpoint of providing a wider variety of fruit liquors. One aspect of the present invention is to provide a method for producing a variety of fruit liquors. At the same time, another aspect of the present invention is to provide a method for producing fruit juice that can be used for producing a variety of fruit liquors.

The present invention includes the following configurations.
<1>
A superheated steam treatment process that treats fruits with superheated steam,
The juice squeezing process that squeezes the fruits that have undergone the above superheated steam treatment process,
A method for producing fruit juice, including.
<2>
A superheated steam treatment process that treats fruits with superheated steam,
A fermentation step of fermenting the fruit and / or the fruit juice obtained by squeezing the fruit that has undergone the superheated steam treatment step, and
A method for producing fruit liquor, including.
<3>
The production method according to <2>, wherein the temperature of the superheated steam is more than 100 ° C. and 140 ° C. or lower.
<4>
The production method according to <2> or <3>, wherein at least a part of the green leaf odor component is removed from the fruit by the superheated steam treatment step.
<5>
The production method according to any one of <2> to <4>, wherein the sulfurous acid concentration of the charging liquid at the start of the fermentation step is 30 mg / L ppm or less.
<6>
The production method according to any one of <2> to <5>, wherein in the fermentation step, alcohol-fermenting microorganisms other than wine yeast are added to the charging liquid.
<7>
The production method according to any one of <2> to <6>, wherein the fruit is a grape or a strawberry.

According to one aspect of the present invention, there is provided a method for producing a variety of fruit liquors. According to another aspect of the present invention, there is provided a method for producing fruit juice that can be used for producing a variety of fruit liquors.

It is a figure which shows that the color tone of a fruit juice changes by a superheated steam treatment process. The left panel shows the change in the absorption spectrum of grape juice, and the right panel shows the change in the absorption spectrum of strawberry juice. It is a figure which shows that the aroma of fruit juice changes by a superheated steam treatment process. It represents a gas chromatogram of aroma components contained in grape juice. It is a figure which shows that the aroma of fruit juice changes by a superheated steam treatment process. It represents a change in the amount of aroma components contained in grape juice. It is a figure which shows that the taste of fruit juice changes by a superheated steam treatment process. It shows the result of sensory evaluation of strawberry juice. It is a figure which shows that the color tone of fruit liquor (grape liquor) changes by the manufacturing method which concerns on one Embodiment of this invention. It shows that the color tone of the fruit liquor changed depending on the time of the superheated steam treatment step and the type of yeast used. It is a figure which shows that the color tone of fruit liquor (grape liquor) changes by the manufacturing method which concerns on one Embodiment of this invention. The left panel shows the change in the absorption spectrum with time of the superheated steam treatment step, and the right panel shows the change in the absorption spectrum depending on the type of yeast. It is a figure which shows that the taste of fruit liquor (grape liquor) changes by the manufacturing method which concerns on one Embodiment of this invention. The upper left panel is a radar chart in which the change in taste over time in the superheated steam treatment process is evaluated by a taste sensor. The upper right panel is a radar chart that sensory-evaluates the change in taste over time in the superheated steam treatment process. The lower left panel is a radar chart that evaluates changes in taste depending on the type of yeast using a taste sensor. The lower right panel is a radar chart that sensory-evaluates changes in taste depending on the type of yeast. It is a figure which shows that the color tone of a fruit liquor (strawberry liquor) changes by the manufacturing method which concerns on one Embodiment of this invention.

Hereinafter, an example of an embodiment of the present invention will be described in detail, but the present invention is not limited thereto.

Unless otherwise specified in the present specification, "A to B" representing a numerical range means "A or more and B or less".

As used herein, the term "fruit liquor" means all alcoholic beverages obtained by fermenting fruits and / or juice. Therefore, alcoholic beverages referred to as "fruit liquor" in the present specification are not always classified as "fruit liquor" under the Liquor Tax Law of Japan. The fruit liquor in the present specification includes fruit liquor under the Japanese Liquor Tax Law (wine (including effervescent wine), ceddle, etc.), sweet fruit liquor, brandy, other brewed liquor, spirits, liqueurs, and miscellaneous liquor. It can be.

[1. Superheated steam treatment process]
The production method according to one aspect of the present invention includes a superheated steam treatment step of treating fruits with superheated steam. By including the superheated steam treatment step, [5. ] The various effects exemplified in the section are imparted to the produced fruit liquor.

The type of fruit to be subjected to the superheated steam treatment step is not particularly limited. Specific examples of fruits include grapes, apples, pears, peaches, plums, plums, cherry blossoms, apricots, strawberries, pomegranates, blackcurrants, loquats, quinces, lychees, kiwifruits, and citrus fruits. In addition, various varieties of these fruits can be appropriately selected and used as raw materials for fruit liquor. In one embodiment, the fruit is a grape. In one embodiment, the fruit is a strawberry.

The state of the fruit subjected to the superheated steam treatment step is not particularly limited. In one embodiment, the whole fruit is subjected to a superheated steam treatment step. In one embodiment, a portion of the fruit removed is subjected to a superheated steam treatment step. In this embodiment, for example, the pericarp and / or seeds are removed. In one embodiment, the crushed fruit is subjected to a superheated steam treatment step.

As used herein, the term "superheated steam" means steam obtained by further heating saturated steam at 100 ° C. to a high temperature of over 100 ° C. under constant pressure. The lower limit of the temperature of the superheated steam is preferably more than 100 ° C, more preferably 105 ° C or higher, still more preferably 110 ° C or higher. The upper limit of the temperature of the superheated steam is preferably 140 ° C. or lower, more preferably 130 ° C. or lower. When the temperature of the superheated steam exceeds 100 ° C., the aroma, color tone and / or taste of the fruit liquor can be changed by changing the composition ratio of the components contained in the fruit. When the temperature of the superheated steam is 140 ° C. or lower, it is possible to prevent the fruit from drying and / or burning.

As used herein, the term "temperature of superheated steam" means the temperature at the source of superheated steam. The temperature of the superheated steam at the time of reaching the fruit may be substantially the same as the temperature at the source of the superheated steam, but may be as low as about 5 to 10 ° C. However, it is preferable to appropriately set the temperature of the water vapor reaching the fruit to exceed 100 ° C.

The time for contacting the fruit with the superheated steam can be appropriately set according to the temperature of the superheated steam, the type and size of the fruit, and the like. The lower limit of the contact time is preferably 1 minute or longer, more preferably 3 minutes or longer. The upper limit of the contact time is preferably 30 minutes or less, more preferably 20 minutes or less.

In order to heat the fruit uniformly, it is preferable not to directly hit the fruit with the superheated steam flow ejected from the spout. Instead, it is preferable to fill a space having a certain volume with superheated steam and arrange the fruits in the space. For example, it is preferable to place the fruit in a chamber filled with superheated steam.

In one embodiment, the superheated steam treatment step removes at least a portion of the green leafy odor component of the fruit from the fruit. As a result, the green odor can be removed from the finished fruit liquor. In the present specification, the "green leaf odor component" means an aroma component that makes a green odor felt. Examples of green leaf odor components include 1-hexanol, n-hexenol, (2E) -hexenol, (3Z) -hexenol (green leaf alcohol), (3E) -hexenol, hexanal, n-hexenal, (2E) -hexenal ( Green leaf aldehyde), (3Z) -hexenal, (3E) -hexenal. The amount of the green leaf odor component of one or more kinds of fruits is preferably reduced to 80% or less of the untreated control, more preferably 70% or less, and more preferably 60% or less by the superheated steam treatment step. It is more preferable to reduce it.

The above-mentioned superheated steam treatment step can be carried out by a known apparatus. An example of such an apparatus is the steaming apparatus described in Japanese Patent No. 6,397,448. As a commercially available device, a vegetable steam cooker and a multi-steam cooker (both manufactured by Ace System Co., Ltd.) are preferably used.

The above-mentioned device includes a processing chamber and a transport device. The treatment chamber is a chamber for bringing the fruit into contact with superheated steam. The transport device is arranged so as to pass through the processing chamber and transports the fruit. The fruit transported by the transport device comes into contact with superheated steam while passing through the treatment chamber, and the superheated steam treatment step is carried out. Due to such a design, the above-mentioned device can adjust the contact time between the fruit and the superheated steam by changing the length of the transport path and the transport speed.

Further, the above-mentioned apparatus includes a steam chamber arranged above the processing chamber and a steam supply chamber arranged below the processing chamber. The superheated steam supplied from the superheated steam generator first flows into the steam supply chamber and then moves to the steam chamber. Therefore, the superheated steam can be uniformly brought into contact with the fruit.

Further, when the above-mentioned device is used, the fruit after the superheated steam treatment step is carried out of the treatment room by the transfer device. Therefore, the green leaf odor component extracted from the fruit by contact with superheated steam is separated from the fruit. As a result, it is possible to prevent the green leaf odor component extracted from the fruit from being mixed in the subsequent fermentation step.

[2. Fermentation process]
The production method according to one aspect of the present invention includes a fermentation step of fermenting a fruit that has undergone a superheated steam treatment step and / or a fruit juice obtained by squeezing the fruit. Fermentation as used herein means alcoholic fermentation.

In one embodiment, the preparation liquid to be subjected to the fermentation step contains only fruits and does not contain fruit juice obtained by squeezing the fruits. In one embodiment, the charging liquid contains both the fruit and the juice obtained by squeezing the fruit. In one embodiment, the charging liquid does not contain fruits, but contains only the juice obtained by squeezing the fruits. The fruit referred to here may be the whole fruit, a fruit from which a part of the fruit (pericarp, seeds, etc.) has been removed, or a crushed fruit. The fruit juice referred to here also includes concentrated fruit juice.

Ingredients other than fruits and / or fruit juice may be added to the preparation liquid used in the fermentation process. For example, sugar as a substrate for alcoholic fermentation may be added. In addition, additives generally used in the production of fruit liquor may be added to the preparation liquid.

In the production method according to the embodiment of the present invention, since the fruit is sterilized by the superheated steam treatment step, it is not essential to add sulfite, which is generally used in the production of fruit wine such as wine. Sulfurous acid is added to prevent oxidation and microbial contamination of fruit wines such as wine. The amount of sulfurous acid added to fruit liquor is determined by the Food Sanitation Law, and the upper limit thereof is 350 mg / L or less. Sulfurous acid is said to be harmless if it does not exceed this upper limit, but due to recent health consciousness, some consumers tend to prefer fruit liquor without sulfurous acid.

In one embodiment of the present invention, the upper limit of sulfurous acid in the charging liquid at the start of the fermentation step is preferably 30 mg / L or less, more preferably 25 mg / L or less, further preferably 20 mg / L or less, and 15 mg / L or less. Is even more preferable, and 10 mg / L or less is particularly preferable. The lower limit of the concentration of sulfurous acid in the charging liquid at the start of the fermentation step may be 0 mg / L or more, but may be 3 mg / L or more or 5 mg / L or more. In one embodiment, in the fermentation step, sulfurous acid as an additive derived from other than the raw material is not added to the charging liquid. Since sulfurous acid derived from raw materials or alcohol-fermenting microorganisms is generated, the brewing liquid at the completion of the fermentation process contains about 10 to 30 mg / L of sulfurous acid even if sulfurous acid as an additive is not added. In some cases. The concentration of sulfurous acid can be measured by a known method. The Rankine method and the Ripper method are exemplified as the method for measuring the sulfurous acid concentration, but the Rankine method is a more preferable method because it is a method prescribed by the National Tax Agency. There is no big difference in the measurement results of the sulfurous acid concentration between the Rankine method and the ripper method.

Conventionally, in the production of fruit liquor such as wine, since sulfurous acid is added to the preparation liquid, yeast having high sulfurous acid resistance such as wine yeast must be used. However, as described above, in the production method according to the embodiment of the present invention, the fermentation step can be carried out under the condition that the sulfurous acid concentration is low. Therefore, fruit liquor can be produced using alcohol-fermenting microorganisms other than wine yeast, which are not always highly resistant to sulfurous acid. Examples of such alcohol-fermenting microorganisms include naturally occurring natural yeast, shochu yeast, sake yeast, beer yeast, baker's yeast, non-Saccharomyces yeast, and Zymomonas mobilis. By using such a microorganism, it is possible to produce a fruit liquor having a color tone, aroma and / or taste different from that of ordinary fruit liquor. Of course, the fermentation step may be carried out using wine yeast, or the fermentation step may be carried out in combination with wine yeast and other alcohol-fermenting microorganisms.

An example of yeast used in the fermentation process is "Kyokai Yeast" available from the Brewing Society of Japan. Specific examples of shochu yeast include Kyokai Yeast S-2 (Brewing Society of Japan) and Shochu No. 1 (Akita Konno Shoten Co., Ltd.). Specific examples of sake yeast include Kyokai Yeast No. 901 (brewing society of Japan), No. No. 1 (Akita Konno Shoten Co., Ltd.) can be mentioned. Specific examples of wine yeast include No. 1 for wine (brewing society of Japan) and SENSY (LALLEMAND). Specific examples of brewer's yeast include Beer No. 9 (Akita Konno Shoten Co., Ltd.) and Pilsner Lager East WLP800 (WHITE LABS). Specific examples of baker's yeast include Bread No. 1 (Akita Konno Shoten Co., Ltd.) and LT-3 (Oriental Yeast Co., Ltd.). Examples of non-Saccharomyces yeasts include BIODIVA (Torulaspora delbrueckii, LALLEMAND) and FLAVIA (Metschnikowia pulcherrima, LALLEMAND).

[3. Other processes]
The production method according to the embodiment of the present invention may include steps other than the superheated steam treatment step and the fermentation step. Examples of such a step include a fermentation termination step (addition of sulfurous acid, yeast filtration, heat treatment, etc.), a storage step, a clarification step (slagging, filtration, etc.), and a bottling step. When producing distilled liquor such as brandy, a distillation step may be further included. When producing a mixed liquor such as sweet fruit liquor, a step of mixing with other components may be further included.

[4. How to make fruit juice]
Another aspect of the present invention is a method for producing fruit juice. This production method includes a superheated steam treatment step of treating the fruit with superheated steam and a juice squeezing step of squeezing the fruit through the superheated steam treatment step. The superheated steam treatment step is as described in Section [1]. The juice squeezing step can be carried out by conventionally known means.

The method of using the fruit juice obtained by the method for producing the fruit juice according to one aspect of the present invention is not particularly limited. It may be drunk as it is, may be used as a material for other foods, or may be used for other than foods. Fermenting this fruit juice to make fruit liquor is preferable because a wide variety of fruit liquors can be obtained.

[5. Example of effect of the present invention]
According to the production method according to the embodiment of the present invention, at least one of the effects exemplified below can be exhibited. However, the effects of the present invention are understood throughout the specification and are not limited to the following examples. Therefore, the production method according to the embodiment of the present invention does not necessarily have to exert the effects illustrated below.

(1) Change in aroma of fruit liquor In the production method according to the embodiment of the present invention, the composition of the aroma component contained in the fruit can be changed by going through the superheated steam treatment step. For example, the content of the green leaf odor component can be reduced by going through the superheated steam treatment step. Therefore, the green odor of the obtained fruit liquor can be reduced.

Further, in the production method according to the embodiment of the present invention, alcohol-fermenting microorganisms (sake yeast, shochu yeast, etc.) other than wine yeast can be used in the fermentation step. Therefore, the aroma generated by fermentation can be imparted to the fruit liquor. Therefore, there is a possibility that fruit liquor having a different aroma from wine yeast can be produced. For example, if sake yeast (particularly Ginjo yeast) is used, fruit wine with the aroma of sake (Ginjo aroma) can be produced.

(2) Change in color tone of fruit liquor In the production method according to the embodiment of the present invention, the color tone of fruit and / or fruit juice can be changed by going through a superheated steam treatment step. For example, in grape fruits that have undergone a superheated steam treatment step, the color of the pericarp shifts to fruit juice. Therefore, a wine having a color tone such as red wine or rosé wine can be produced by a method for producing white wine (only the juice obtained by squeezing grape fruits is used in the fermentation process).

Further, in the production method according to the embodiment of the present invention, alcohol-fermenting microorganisms (sake yeast, shochu yeast, etc.) other than wine yeast can be used in the fermentation step. Therefore, if the yeast to be used is properly selected, a different color tone can be imparted to the fruit liquor.

(3) Change in the taste of fruit liquor In the production method according to the embodiment of the present invention, the composition of the taste component contained in the fruit can be changed by going through the superheated steam treatment step. Further, in the production method according to the embodiment of the present invention, alcohol-fermenting microorganisms (sake yeast, shochu yeast, etc.) other than wine yeast can be used in the fermentation step. Therefore, the taste of the obtained fruit liquor can be changed.

Further, according to the production method according to the embodiment of the present invention, the polyphenol content in the fruit liquor can be increased. Therefore, it can be expected to have a health-promoting effect as well as change the taste of fruit liquor.

(4) Reduction of Sulfurous Acid Addition In the production method according to the embodiment of the present invention, the fruit is sterilized by the superheated steam treatment step, so that the amount of sulfurous acid added in the fermentation step can be reduced. Therefore, it is possible to produce fruit liquor having a reduced sulfurous acid content. In addition, the fermentation step can be carried out using alcohol-fermenting microorganisms having low resistance to sulfurous acid.

The contents described in each of the above items can be appropriately applied to other items. The present invention is not limited to the above-described embodiments, and various modifications can be made within the scope of the claims. Therefore, embodiments obtained by appropriately combining the technical means disclosed in the different embodiments are also included in the technical scope of the present invention.

All academic and patent documents described herein are incorporated herein by reference.

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples.

[Manufacturing example: Wine making]
Wine was produced according to the following procedure.
1. 1. The grape berries were placed in a metal tray and contacted with superheated steam using a vegetable steam cooker (manufactured by Ace System Co., Ltd.). At this time, the superheated steam flowed from the ejection port to the steam supply chamber at the lower part of the treatment chamber, and then the superheated steam was moved to the steam chamber at the upper part of the treatment chamber. The grape fruits were brought into contact with superheated steam in a steam chamber. The temperature of the superheated steam in the superheated steam generation source was 120 ° C., and the temperature of the upper part of the treatment chamber was 100 ° C.
2. 2. The grape fruits that had completed the superheated steam treatment step were rapidly cooled.
3. 3. Grape fruit was squeezed with a small hydraulic juice machine (MISURINA, manufactured by Enotecnica PILLAN) at a squeezing rate of 60% to obtain grape juice. Up to this point, sulfurous acid as a fungicide and an antioxidant has not been added in the process. On the other hand, the untreated control fruits not subjected to the superheated steam treatment step were added with potassium pyrosulfite (manufactured by Wako Pure Chemical Industries, Ltd.) immediately after crushing, and then squeezed. The amount of potassium pyrosulfite added was 50 ppm in terms of sulfurous acid with respect to the weight of the fruit (this amount is a normal amount in winemaking, and it is estimated that the concentration of sulfurous acid in the preparation liquid exceeds 30 mg / L. Will be).
4. Fruit juice corresponding to 3% of the total fruit juice was separated, and dried yeast was added. The amount of yeast added was 6 mg / mL. The prepared juice was allowed to stand at 20 ° C. overnight to acclimatize the yeast.
5. The residual juice that was not separated in step 4 was allowed to stand at 4 ° C. overnight, and the supernatant was recovered (deburvage).
6. The fruit juices obtained in Step 4 and Step 5 were mixed and fermentation was started at 18 ° C.
7. The end of fermentation was judged when the change in specific density disappeared and the yeast began to settle. Potassium metabisulfate (manufactured by Wako Pure Chemical Industries, Ltd.) was added to stop fermentation.
8. For clarification treatment, it was slagged at 4 ° C. After that, it was further filtered with a multi-lab filter (manufactured by Nihon Rosuiki Kogyo Co., Ltd.). As the filter medium, Cerapore filter A250L-R grade (manufactured by Nihon Rosuiki Kogyo Co., Ltd.) was used.

[Example 1: Change in color tone of fruit juice]
The change in color tone of fruit juice due to the superheated steam treatment process was investigated.

[Example 1-1: Grape juice]
According to steps 1 to 3 of the production example, a sample of grape juice subjected to a superheated steam treatment step for 5 minutes or 10 minutes was obtained. An absorption spectrum of a sample in the wavelength region of 300 to 800 nm was obtained by a spectrophotometer. The results are shown in the left panel of FIG.

[Example 1-2: Strawberry juice]
According to the procedure according to steps 1 to 3 of the production example, a sample of strawberry juice subjected to a superheated steam treatment step for 5 minutes or 10 minutes was obtained. An absorption spectrum of a sample in the wavelength region of 300 to 800 nm was obtained by a spectrophotometer. The results are shown in the right panel of FIG.

[Results of Examples 1-1 and 1-2]
As can be seen from FIG. 1, it can be seen that the absorption spectrum of the fruit juice is changed by performing the superheated steam treatment step. Grape juice changed from colorless and transparent to pink, and strawberry juice changed from pink to crimson. By brewing the fruit juice having a different color tone in this way, a fruit liquor having a different color tone can be obtained (see also Example 5).

[Example 2: Change in aroma of fruit juice]
The change in aroma of fruit juice due to the superheated steam treatment process was investigated. According to steps 1 to 3 of the production example, a sample of grape juice subjected to a superheated steam treatment step for 5 minutes or 10 minutes was obtained. The content of the aroma component contained in the sample was quantified (see Table 1 below for the quantified component). Specifically, after injecting 50 μL of cyclohexanol (115.2 μg / mL) as an internal standard (IS) into an HS collection bottle (volume: 20 mL), 1 mL of each sample is added and sealed, and gas chromatograph measurement is performed. did. The measurement conditions are as follows.
-Measurement equipment used: Agilent Technologies 7890A GC System and JEOL JMS Q1050 GC / MS
-Column: DB-WAX 0.25 mm x 60 m x 0.25 μm
・ Temperature temperature condition: Hold at 40 ℃ for 5 minutes → Heat up to 200 ℃ at 5 ℃ / min → Heat up to 250 ℃ at 15 ℃ / min → Hold at 250 ℃ for 20 minutes ・ Carrier gas: Helium ・ Column flow rate : 2.1 mL / min ・ HS collection conditions: Sample heating time: 10 minutes, heating temperature: 70 ° C

[Result of Example 2]
FIG. 2 shows a chromatogram. As can be seen from the figure, the composition of the aroma component of the grape juice was changed by going through the superheated steam treatment step. FIG. 3 shows a graph showing the amount of change. More detailed quantitative values are shown in Table 2. As can be seen from these, the content of the green leaf odor substance was significantly reduced by going through the superheated steam treatment step. By using such fruit juice as a raw material, it is expected that a fruit liquor having an unusual aroma (reduced green odor) can be obtained.

[Example 3: Change in taste of fruit juice]
The change in the taste of the fruit juice due to the superheated steam treatment step was subjected to a sensory evaluation by a panelist.

According to the procedure according to steps 1 to 3 of the production example, a sample of strawberry juice subjected to a superheated steam treatment step for 5 minutes or 10 minutes was obtained. Eight panelists (4 males and 4 females; average age 48.5 years) who had a certain skill in sensory evaluation were asked to sample strawberry juice at random and answer the following items.
・ Aroma: 1 to 5 (weak to strong) 5 grades ・ Color: 1 to 5 (weak to strong) 5 grades ・ Sweetness: 1 to 5 (weak to strong) 5 grades ・ Acidity: 1 5 grades from 5 (weak to strong) / Ease of drinking: 5 grades from 1 to 5 (bad to good)

[Result of Example 3]
The results are shown in FIG. Table 3 shows the detailed evaluation points of each evaluation item. As can be seen from these, the taste of strawberry juice was clearly changed by undergoing the superheated steam treatment step. By using such fruit juice as a raw material, it is expected that a fruit liquor having an unusual taste can be obtained (see also Example 6).

[Example 4: Changes in fruit juice components]
According to steps 1 to 3 of the production example, a sample of grape juice subjected to a superheated steam treatment step for 5 minutes or 10 minutes was obtained. For this sample, Brix, specific gravity, converted sugar content, pH, titratable acidity (tartaric acid equivalent value), and yeast assimilating nitrogen (YAN) were measured. The specific measurement method is as follows.
● Brix analysis A pocket sugar content meter (PAL-1, manufactured by Atago Co., Ltd.) was used.
● Relative density Measured according to the analysis method prescribed by the National Tax Agency.
● Calculated from the value of the converted sugar specific density.
● Titration acidity and pH
A total acidity / pH meter for wine analysis (HI84502, manufactured by Hanna Instruments) was used.
● Yeast assimilating nitrogen (YAN)
A formor nitrogen / pH meter for wine analysis (HI84533, manufactured by Hanna Instruments) was used.

[Result of Example 4]
The results are shown in Table 4. As can be seen from Table 4, it was found that the components of the fruit juice were not affected even after the superheated steam treatment step. This is considered to work favorably in order to appropriately proceed with the fermentation step of the next step.

[Example 5: Change in color tone of fruit liquor]
The following fruit liquors were produced according to the production examples. SENSY (LALLEMAND) was used as the wine yeast. As the sake yeast, Kyokai Yeast No. 901 (brewing society of Japan) was used. As the shochu yeast, Kyokai Yeast S-2 (Japan Brewing Society of Japan) was used. The color tone of the produced fruit liquor was measured by the same method as in Example 1.
・ Fruit liquor fermented with wine yeast after 5 minutes of heat treatment ・ Fruit liquor fermented with wine yeast after 10 minutes of heat treatment ・ Fermented with sake yeast after 10 minutes of heat treatment Fruit wine that has been fermented with shochu yeast after a 10-minute heat treatment process.

[Result of Example 5]
The results are shown in FIGS. 5 and 6. FIG. 5 is a photograph of each fruit liquor. As can be seen from the figure, the color tone of the obtained fruit liquor was clearly changed (reddish color tone) even when the same wine yeast was used by going through the superheated steam treatment process. .. In addition, fruit liquor could be produced by using sake yeast or shochu yeast having low resistance to sulfite, and the color tone of the obtained fruit liquor was further different from that of fruit liquor using wine yeast (deep redness). It has become). This change in color tone is also supported by the absorption spectrum shown in FIG.

[Example 6: Change in taste of fruit liquor]
The four types of fruit liquor analyzed in Example 5 were subjected to analysis by a taste sensor and sensory evaluation by a panelist.

[Example 6-1: Analysis by taste sensor]
Analysis was performed using a taste recognition device (TS-5000Z, manufactured by Intelligent Sensor Technology Co., Ltd.) according to the usage method recommended by the manufacturer. The undiluted solution of each fruit liquor was used as a sample, and Bistro White (manufactured by Mercian Corporation) was used as a control sample. The sensors used were five types of sensors used in normal food analysis (AAE, CT0, CA0, C00, AE1). During the measurement, the sample temperature was kept constant by adjusting the room temperature to 20 ° C.

[Example 6-2: Sensory test by panel]
Eight panelists (4 males and 4 females; average age 48.5 years) who had a certain skill in sensory evaluation were asked to sample fruit liquor at random and answer the following items.
・ Aroma: 1 to 5 (weak to strong) 5 grades ・ Pungency: 1 to 5 (weak to strong) 5 grades ・ Acidity: 1 to 5 (weak to strong) 5 grades ・ Alcohol feeling: 5 grades from 1 to 5 (weak to strong) ・ Ease of drinking: 5 grades from 1 to 5 (bad to good)

[Results of Examples 6-1 and 6-2]
The results are shown in FIG. Table 5 shows the detailed evaluation points of each evaluation item. As can be seen from these, by going through the superheated steam treatment step, even when the same wine yeast was used, the taste of the obtained fruit liquor was clearly changed. In addition, fruit wine can be produced by using sake yeast or shochu yeast, and the taste of the obtained fruit wine is also changed by changing the type of yeast. In the sensory evaluation, good results were obtained for the fruit liquor that had undergone the superheated steam treatment step.

[Example 7: Changes in the components of fruit liquor]
Alcohol content, pH, titrated acidity (tartaric acid equivalent), organic acid composition (citric acid, malic acid, tartaric acid, succinic acid, lactic acid, acetic acid) and total polyphenol content of the four types of fruit liquor analyzed in Example 5. Was measured. The specific measurement method is as follows.
● Alcohol content Measured according to the National Tax Agency's prescribed analysis method.
● Titration acidity and pH
A total acidity / pH meter for wine analysis (HI84502, manufactured by Hanna Instruments) was used.
● Organic acid composition analysis High-performance liquid chromatography (organic acid analysis system, manufactured by Shimadzu Corporation) was used for analysis under the following conditions.
・ Column: Shim-pack SCR-102H (300mmL. × 8.0mmi.d.) 2 series connection ・ Guard column: Guard column SCR-102H (50mmL. × 6.0mmi.d.)
-Column temperature: 40 ° C
・ Mobile phase: 5 mmol / L p-toluenesulfonic acid aqueous solution ・ Flow velocity: 0.8 mL / min ・ Detector: Electrical conductivity detection ・ Detector temperature: 43 ° C
● Total polyphenol content Measured by the Folin-Ciocalt method. After diluting the fruit liquor 10 times with distilled water, the absorbance at a wavelength of 765 nm was measured with an absorptiometer. The total polyphenol content was expressed as the amount equivalent to gallic acid.

[Result of Example 7]
The results are shown in Table 6. As can be seen from Table 6, the total polyphenol content was greatly improved when the same wine yeast was used through the superheated steam treatment step. Moreover, when the type of yeast was changed to sake yeast or shochu yeast, the titratable acidity was also improved in addition to the improvement of the total polyphenol content due to the superheated steam treatment step. Polyphenols have a strong antioxidant effect and have the effect of converting harmful substances such as active oxygen into harmless substances, and are said to be useful for preventing lifestyle-related diseases such as arteriosclerosis. Therefore, from the results of Example 7, it was suggested that the fruit liquor having high nutritional value could be obtained by performing the superheated steam treatment.

[Example 8]
We produced fruit liquor made from strawberries and confirmed changes in the components of fruit juice and fruit liquor and changes in the color tone of fruit liquor due to the process of superheated steam treatment. The method for producing fruit wine made from strawberries is as follows.
1. 1. The strawberry fruit was treated with superheated steam in the same manner as in the production example, and then rapidly cooled.
2. 2. By hand squeezing, strawberry fruit was squeezed at a squeezing rate of 50% to obtain strawberry juice. Sodium sulfite (manufactured by Fuji Film Wako Pure Chemical Industries, Ltd.) equivalent to 50 ppm as sulfurous acid was added to the fruit juice as a bactericide and an antioxidant.
3. 3. Fruit juice corresponding to 3% of the total fruit juice was separated, and dried yeast was added. The amount of yeast added was 6 mg / mL. The prepared juice was allowed to stand at 20 ° C. overnight to acclimatize the yeast.
4. The residual juice that was not separated was allowed to stand at 4 ° C. overnight, and the supernatant was recovered (deburvage).
5. The yeast-acclimated juice and the debulvaged juice were mixed and fermentation was started at 18 ° C.
6. The end of fermentation was judged when the change in specific density disappeared and the yeast began to settle. Potassium metabisulfate (manufactured by Wako Pure Chemical Industries, Ltd.) was added to stop fermentation.
7. For clarification treatment, it was slagged at 4 ° C.

Brix, specific gravity, converted sugar content, pH, titratable acidity (tartaric acid equivalent value), and yeast assimilating nitrogen (YAN) were measured for the strawberry juice sample obtained in step 2. The measuring method is the same as that of the fourth embodiment. Further, the alcohol content, pH, and titratable acidity (tartaric acid equivalent value) of the strawberry liquor sample obtained in step 6 were measured. The measuring method is the same as in Example 7.

[Result of Example 8]
The analysis results of the strawberry juice sample are shown in Table 7. The analysis results of the strawberry liquor sample are shown in Table 8. The appearance of the strawberry liquor sample is shown in FIG.

As can be seen from Table 7, it was found that the components of the fruit juice were not affected even after the superheated steam treatment step. This is considered to work favorably in order to appropriately proceed with the fermentation step of the next step. Further, as can be seen from Table 8, the titratable acidity of the fruit liquor was improved by undergoing the superheated steam step. This is thought to change the taste of fruit wine. Further, as can be seen from FIG. 8, the fruit liquor obtained by the production method including the superheated steam step changed to a deep reddish color tone.

The present invention can be used for producing a wide variety of fruit liquors.

Claims (7)

A method for producing fruit juice, which is the raw material for fruit liquor.
A superheated steam treatment step in which fruits (excluding persimmons) are treated with superheated steam of more than 100 ° C and 140 ° C or less, and
The juice squeezing process that squeezes the fruits that have undergone the above superheated steam treatment process,
A method for producing fruit juice, including. A superheated steam treatment step in which fruits (excluding persimmons) are treated with superheated steam of more than 100 ° C and 140 ° C or less, and
A fermentation step of fermenting the fruit and / or the fruit juice obtained by squeezing the fruit that has undergone the superheated steam treatment step, and
A method for producing fruit liquor, including. The production method according to claim 2, wherein the temperature of the superheated steam is more than 100 ° C. and 130 ° C. or lower. The production method according to claim 2 or 3, wherein at least a part of the green leaf odor component is removed from the fruit by the superheated steam treatment step. The production method according to any one of claims 2 to 4, wherein the sulfurous acid concentration in the charging liquid at the start of the fermentation step is 30 mg / L or less. The production method according to any one of claims 2 to 5, wherein in the fermentation step, alcohol-fermenting microorganisms other than wine yeast are added to the charging liquid. The production method according to any one of claims 2 to 6, wherein the fruit is a grape or a strawberry.

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