JPH0113354B2 - - Google Patents
Info
- Publication number
- JPH0113354B2 JPH0113354B2 JP13028785A JP13028785A JPH0113354B2 JP H0113354 B2 JPH0113354 B2 JP H0113354B2 JP 13028785 A JP13028785 A JP 13028785A JP 13028785 A JP13028785 A JP 13028785A JP H0113354 B2 JPH0113354 B2 JP H0113354B2
- Authority
- JP
- Japan
- Prior art keywords
- rose
- alcohol
- extract
- fermentation
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 44
- 241000220317 Rosa Species 0.000 claims description 39
- 235000020096 rose wine Nutrition 0.000 claims description 29
- 239000000284 extract Substances 0.000 claims description 21
- 150000007524 organic acids Chemical class 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 11
- 239000008103 glucose Substances 0.000 claims description 11
- 239000007864 aqueous solution Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 description 37
- 230000004151 fermentation Effects 0.000 description 37
- 238000000605 extraction Methods 0.000 description 18
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- 239000007788 liquid Substances 0.000 description 13
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 11
- 238000009835 boiling Methods 0.000 description 9
- 235000005985 organic acids Nutrition 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000014101 wine Nutrition 0.000 description 4
- 239000004254 Ammonium phosphate Substances 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 description 3
- 240000006365 Vitis vinifera Species 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- 229910000148 ammonium phosphate Inorganic materials 0.000 description 3
- 235000019289 ammonium phosphates Nutrition 0.000 description 3
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 3
- 235000020094 liqueur Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 229940029079 rose petal extract Drugs 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 239000012675 alcoholic extract Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000001727 glucose Nutrition 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 description 1
- 229960002079 calcium pantothenate Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 229940111688 monobasic potassium phosphate Drugs 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 239000008132 rose water Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
[産業上の利用分野]
本発明は、飲用に供される薔薇酒の製造法に関
する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing rose wine for drinking.
[従来の技術とその問題点]
従来、砂糖などの糖分と飲料アルコールを主成
分とし、これに植物の根、葉、種子、樹皮などの
香味原料を浸漬し、前記アルコール等に香味をつ
けた各種のリキユール酒が知られている。[Conventional technology and its problems] Conventionally, the main ingredients were sugar such as sugar and beverage alcohol, and flavoring materials such as plant roots, leaves, seeds, and bark were soaked in this to give flavor to the alcohol, etc. Various liqueurs are known.
これらのリキユール酒は、(1) 前記香味原料を
アルコールで抽出し、これを蒸溜して香気を主に
取り出したり、(2) 蒸溜をしないで抽出液をその
ままアルコールと調合したり、(3) 香味原料から
直線香気成分をエツセンスとして取り出し、これ
をアルコールと混合する方法で製造されていた。 These liqueurs are produced by (1) extracting the flavor raw material with alcohol and distilling it to mainly extract the aroma, (2) mixing the extract directly with alcohol without distilling it, or (3) It was manufactured by extracting the linear aroma component from flavor raw materials as essence and mixing it with alcohol.
しかしながら、これらの方法は、いずれも香味
原料を抽出して得られる香気成分を単にアルコー
ルに添加混合するだけであり、得られたリキユー
ル酒は、エキス分に欠け、旨味、香気に欠けると
いう欠点があつた。 However, all of these methods simply add and mix aroma components obtained by extracting flavor raw materials to alcohol, and the resulting liqueur has the disadvantage that it lacks extract content and lacks flavor and aroma. It was hot.
また上記(3)の方法に用いられる香気成分のエツ
センスは、一般に高価であり、特に薔薇の花びら
のエツセンスは高価であり経済的でない。また薔
薇の花びらは腐敗し易いため、薔薇の花びらのエ
キス分を多量に含有する安価な薔薇酒の製造が困
難であつた。 Further, the essence of the aroma component used in the method (3) above is generally expensive, and rose petal essence is particularly expensive and uneconomical. Furthermore, since rose petals are easily perishable, it has been difficult to produce inexpensive rose wine containing a large amount of rose petal extract.
本発明の目的は、エキス分が多く、旨味、香気
などに優れた薔薇酒を安価に製造する方法を提供
するものである。 An object of the present invention is to provide a method for inexpensively producing rose wine with a high extract content and excellent taste and aroma.
[問題点を解決するための手段]
本発明は、上記従来の問題点を解決するため
に、薔薇酒の製造方法として、薔薇の花びらの成
分を抽出した抽出液の存在下、アルコールに転化
しうる成分および酵母を添加して醗酵させるもの
である。[Means for Solving the Problems] In order to solve the above-mentioned conventional problems, the present invention provides a method for producing rose wine, in which components of rose petals are converted into alcohol in the presence of an extract. It is fermented by adding ingredients and yeast.
特に、薔薇の花びらの成分の抽出を、水による
煮沸、あるいは乳酸、リンゴ酸、クエン酸などの
有機酸の水溶液を用いて常温で行ない、またアル
コールに転化しうる成分として、グルコースまた
は砂糖を特定量用いて醗酵させるものである。 In particular, the components of rose petals are extracted at room temperature by boiling with water or using an aqueous solution of organic acids such as lactic acid, malic acid, and citric acid, and glucose or sugar is identified as a component that can be converted into alcohol. It is fermented using a certain amount.
[作用]
本発明は、薔薇の花びらの成分の存在下に、ア
ルコールに転化しうる成分と酵母を添加して温和
な条件下で熟成、醗酵等されるため、エキス分や
香気成分が逃散することがないだけでなく、醸造
酒特有の旨味を有する。[Function] In the present invention, ingredients that can be converted into alcohol and yeast are added in the presence of rose petal ingredients, and the ingredients are aged and fermented under mild conditions, so that extracts and aromatic ingredients escape. Not only is it free of bitterness, but it also has the flavor unique to brewed sake.
また香味原料としての薔薇の花びらの抽出液を
そのまま用いているため、高価な薔薇の花びらの
エツセンスを必要としない。 In addition, since the rose petal extract is used as a flavor raw material, there is no need for expensive rose petal essence.
特に、薔薇の花びらの成分の抽出を、水による
煮沸、あるいは常温で乳酸、リンゴ酸、クエン酸
などの有機酸の水溶液により行なうことで、抽出
工程を短時間に、かつ簡便に行なうことができる
だけでなく、前記有機酸により、得られた薔薇酒
の酸味を調整することができる。また、アルコー
ルに転化しうる成分として、グルコースまたは砂
糖を特定量用いて醗酵させるので、アルコール醗
酵が迅速に行なわれる。 In particular, the extraction process can be carried out quickly and easily by boiling the rose petals with water or by using an aqueous solution of organic acids such as lactic acid, malic acid, or citric acid at room temperature. Rather, the organic acid can adjust the sourness of the rose wine obtained. Furthermore, since fermentation is carried out using a specific amount of glucose or sugar as a component that can be converted into alcohol, alcohol fermentation can be carried out quickly.
以下に本発明の内容を詳細に説明する。 The content of the present invention will be explained in detail below.
本発明に用いられる香気原料として用いられる
薔薇の花びらとしては、各種薔薇が用いられる
が、衛生上、残留農薬等が法定の基準値以下で飲
料に適するものがよい。なお、花びらだけに限ら
ず、花粉も同時に使用してもよい。 Various rose petals can be used as the rose petals used as the aroma raw material in the present invention, but from the viewpoint of hygiene, it is preferable to use those that have residual pesticides below the legal standard value and are suitable for use in beverages. Note that not only flower petals are used, but pollen may also be used at the same time.
上記の薔薇の花びらの成分の抽出液は、アルコ
ールに転化しうる成分とともにアルコール醗酵に
供される。 The above-mentioned extract of rose petal components is subjected to alcohol fermentation together with components that can be converted into alcohol.
上記の薔薇の花びらの成分の抽出液の存在下に
アルコール醗酵を行なう場合、薔薇の花びら等と
アルコールに転化しうる成分とを同時に仕込み醗
酵させてもよく、またアルコール醗酵中に前記薔
薇の花びら等を更に添加し、醗酵させてもよい。 When carrying out alcohol fermentation in the presence of the extract of the above-mentioned rose petal components, the rose petals, etc. and components that can be converted into alcohol may be simultaneously charged and fermented. etc. may be further added and fermented.
薔薇の花びらの成分を抽出するには、各種の溶
媒を用いることができるが、腐敗し易い薔薇の花
びらから迅速かつ有効に花びらの成分を抽出する
必要がある。また得られた薔薇酒が飲料として適
するような抽出溶媒を用いる必要がある。 Various solvents can be used to extract the components of rose petals, but it is necessary to quickly and effectively extract the components from rose petals, which are easily rotten. Furthermore, it is necessary to use an extraction solvent that makes the resulting rose wine suitable as a beverage.
それらの抽出溶媒として、水や有機酸が好まし
い。 Water and organic acids are preferred as the extraction solvent.
水で抽出するには常温で長時間かけて抽出して
もよいが、作業性、花びらの腐敗等の点から、薔
薇の花びらを水で煮沸抽出するのが好ましい。煮
沸抽出の条件は、適宜選択できるが、抽出効率を
良くし、時間を短縮するため、50〜100℃の温度
で約1〜10分間行なうのがよい。 Extraction with water may be carried out over a long period of time at room temperature, but from the viewpoint of workability and petal rot, it is preferable to extract rose petals by boiling them in water. The boiling extraction conditions can be selected as appropriate, but in order to improve the extraction efficiency and shorten the time, it is preferable to perform the boiling extraction at a temperature of 50 to 100°C for about 1 to 10 minutes.
また有機酸としては、アルコール醗酵により生
ずる酒石酸などの各種の有機酸、特に乳酸、リン
ゴ酸、クエン酸が好ましく、これらの有機酸は、
少なくとも1種用いればよい。また上記の有機酸
は純粋な形で用いてもよいが、抽出作業を円滑に
行ない、過度の抽出とならないように、前記有機
酸の水溶液として用いるのが好適である。 In addition, as the organic acid, various organic acids such as tartaric acid produced by alcohol fermentation, particularly lactic acid, malic acid, and citric acid are preferable;
At least one kind may be used. Further, the above-mentioned organic acids may be used in a pure form, but in order to perform the extraction operation smoothly and avoid excessive extraction, it is preferable to use the above-mentioned organic acids as an aqueous solution.
有機酸を用いると、得られた薔薇酒に適度の酸
味を付与することができ、得られた薔薇酒が飲み
易くなるだけでなく、室温で効率良く抽出できる
ため、前記水による煮沸抽出よりも香料成分、エ
キス分などが逃げず、醗酵工程で旨味が増す。 The use of organic acids not only makes it possible to impart a moderate sourness to the resulting rose wine, making the resulting rose wine easier to drink, but also enables efficient extraction at room temperature, which is more effective than the boiling extraction method using water. Flavoring ingredients and extracts do not escape, and the flavor increases during the fermentation process.
なお、前記有機酸の量は、得られる薔薇酒の酸
味などに応じて適宜変えることができるが、通
常、水と有機酸との割合は、水1000mlに対して
0.01〜0.155グラム当量で足りる。 The amount of the organic acid can be changed as appropriate depending on the sourness of the rose wine to be obtained, but usually the ratio of water to organic acid is 1000ml of water.
0.01 to 0.155 gram equivalent is sufficient.
なお、後述するアルコール醗酵を円滑にするた
め、水には、第一燐酸カリウムなど醗酵工程で一
般に不足気味の窒素、カリウムなどを含有する化
合物を0.005〜0.05重量%添加するのが好ましい。 In order to facilitate the alcohol fermentation described below, it is preferable to add 0.005 to 0.05% by weight of a compound containing nitrogen, potassium, etc., which are generally lacking in the fermentation process, such as potassium monophosphate, to the water.
前記薔薇の花びらと、水または有機酸の水溶液
との割合は、香気の程度などに応じて適宜変化さ
せることができるが、水等100重量部に対して薔
薇の花びら0.5〜10重量部が好ましい。薔薇酒の
花びらの量が0.5重量部よりも少ないと、得られ
た酒の旨味、香気などが充分でなく、また10重量
部を越えると、過度の使用量となり経済的でない
だけでなく、色が強すぎ好ましくない。 The ratio of the rose petals to water or an aqueous solution of an organic acid can be changed as appropriate depending on the degree of fragrance, etc., but preferably 0.5 to 10 parts by weight of rose petals to 100 parts by weight of water etc. . If the amount of rose petals is less than 0.5 part by weight, the flavor and aroma of the resulting liquor will not be sufficient, and if it exceeds 10 parts by weight, the amount used will be excessive and not only will it be uneconomical, but the color will also deteriorate. is too strong and undesirable.
なお、薔薇の花びらは、温度等に対して弱く、
過度の抽出量となり易いが、上記の使用量の範囲
では、水による煮沸抽出、有機酸による抽出にお
いては過度の抽出となることがない。 In addition, rose petals are sensitive to temperature, etc.
Excessive extraction is likely to occur, but within the range of the amount used above, excessive extraction will not occur in boiling extraction with water or extraction with organic acid.
また、上記の抽出液を用いる醗酵工程は、以下
の材料を用いて行なわれる。 Furthermore, the fermentation process using the above extract is carried out using the following materials.
上記の抽出液を熟成するとともに、アルコール
醗酵させるため、アルコールに転化しうる成分
と、酵母を添加する。 While aging the above-mentioned extract, components that can be converted into alcohol and yeast are added for alcohol fermentation.
アルコールに転化しうる成分としては、例え
ば、米、麦あるいは種々の澱粉のようにグルコー
スに転化される各種の材料、葡萄、ブドウ糖など
グルコースを含有する材料などアルコール醗酵に
用いられる各種の材料が使用できるが、醗酵効率
を高めるには、グルコースまたは砂糖を用いるの
が好ましい。 Examples of ingredients that can be converted into alcohol include various materials that can be converted into glucose, such as rice, wheat, or various starches, and various materials that are used in alcohol fermentation, such as grapes, glucose, and other glucose-containing materials. However, it is preferable to use glucose or sugar to increase fermentation efficiency.
上記のグルコースに転化しうる成分の添加量
は、得られる薔薇酒のアルコール濃度等に応じて
適宜変え得るが、15〜35重量%が好ましい。15重
量%より少ないと、醗酵によるアルコール濃度が
低く、後述する調整工程においてアルコール濃度
の調整に多くのアルコールを必要としたり、また
35重量%を越すと、アルコール醗酵に長時間を必
要とする。 The amount of the component that can be converted into glucose may be changed as appropriate depending on the alcohol concentration of the rose wine to be obtained, but is preferably 15 to 35% by weight. If it is less than 15% by weight, the alcohol concentration due to fermentation will be low, and a large amount of alcohol will be required to adjust the alcohol concentration in the adjustment process described below, or
If it exceeds 35% by weight, a long time will be required for alcohol fermentation.
なお醗酵工程において、酵母の増殖のために燐
酸アンモニウムなど窒素分を含有する添加剤を
0.2〜1重量%添加するのが好ましい。0.2重量%
よりも少ないと、酵母の増殖が十分でなく、また
1重量%を越すと、過度の使用量となり好ましく
ない。 In addition, during the fermentation process, additives containing nitrogen such as ammonium phosphate are used to propagate yeast.
It is preferable to add 0.2 to 1% by weight. 0.2% by weight
If it is less than 1% by weight, the yeast will not grow sufficiently, and if it exceeds 1% by weight, it will be an excessive amount, which is not preferable.
また醗酵工程において、醗酵を促進させるため
に、パントテン酸カルシウムなどの醗酵助成剤を
5〜50ppm添加してもよい。 Further, in the fermentation process, a fermentation aid such as calcium pantothenate may be added in an amount of 5 to 50 ppm in order to promote fermentation.
上記の酵母増殖のための添加剤、醗酵助成剤の
添加により、アルコール醗酵を円滑にしかも効率
良く行なうことができる。 By adding the above additives for yeast growth and fermentation aids, alcohol fermentation can be carried out smoothly and efficiently.
上記の醗酵工程では、各種の醗酵酵母が使用で
きる。それらの例として、通常飲料酒の醗酵に使
用される清酒酵母、ワイン酵母などが挙げられ
る。なお、米など澱粉質から出発する場合、麹や
酵素剤などを添加してもよい。 In the above fermentation process, various fermentation yeasts can be used. Examples of these include sake yeast, wine yeast, etc., which are commonly used for fermentation of beverages. In addition, when starting from a starchy material such as rice, koji, an enzyme agent, etc. may be added.
上記の醗酵工程で得られた薔薇の花びらの醗酵
液またはこの醗酵液に後述する混合用アルコール
を混合した後、狭雑物を除去するため、濾過し、
製品とする。 After mixing the rose petal fermentation liquid obtained in the above fermentation process or the mixing alcohol described later with this fermentation liquid, it is filtered to remove impurities,
Product.
得られた薔薇酒のアルコール濃度は、前記醗酵
工程での醗酵効率等により定まるが、アルコール
濃度を調整するため、各種濃度の混合用アルコー
ルと混合してもよい。混合するアルコールとして
は、赤、白など各種葡萄酒、清酒など各種の酒類
や醸造用アルコールが用いられる。 The alcohol concentration of the obtained rose wine is determined by the fermentation efficiency in the fermentation step, etc., but in order to adjust the alcohol concentration, it may be mixed with mixing alcohol of various concentrations. As the alcohol to be mixed, various types of wine such as red and white wine, various alcoholic beverages such as sake, and brewing alcohol are used.
なお、上記の醗酵液と、混合用アルコールとの
割合は、アルコール濃度、旨味、香気等に応じて
任意に変えることができるが、薔薇の花びらの香
味成分などが味覚上失われないようにするため、
ブドウ酒などの混合用アルコール10重量部に対し
て、薔薇酒10〜90重量部混合するのが、好まし
い。 The ratio of the above fermentation liquid to the mixing alcohol can be changed arbitrarily depending on the alcohol concentration, flavor, aroma, etc., but it should be done so that the flavor components of the rose petals are not lost on the taste. For,
It is preferable to mix 10 to 90 parts by weight of rose wine with 10 parts by weight of mixing alcohol such as grape wine.
また混合用アルコールを前記醗酵工程、または
濾過後の薔薇酒に混合した後、薔薇酒とともに熟
成すると、旨味が更に増す。 Moreover, if the mixing alcohol is mixed with the rose wine after the fermentation process or filtered, and then aged with the rose wine, the flavor will further increase.
なお、ローズウオーターなどの薔薇の花びらの
香料のみを取出したアルコール抽出液を添加する
ことは、任意である。このアルコール抽出液を添
加する場合、その量は0.02〜0.1重量%が適当で
ある。 Note that it is optional to add an alcoholic extract from which only a fragrance of rose petals, such as rose water, is extracted. When adding this alcoholic extract, the appropriate amount is 0.02 to 0.1% by weight.
なお、得られた薔薇酒は、酸度6〜8のものが
飲み易く、口当りがよい。酸度を調整するには、
前記有機酸あるいは有機酸を用いた薔薇酒を適量
混合すればよい。 Note that the obtained rose wine with an acidity of 6 to 8 is easy to drink and has a good taste. To adjust the acidity,
An appropriate amount of the organic acid or rose wine using an organic acid may be mixed.
[実施例] 以下に本発明の実施例を説明する。[Example] Examples of the present invention will be described below.
実施例 1
第一燐酸カリウムを0.02重量%含有する用水
1000重量部に対して薔薇の花びら20重量部を加
え、短時間煮沸して花びらの色素等を抽出したあ
と、薔薇の花びらを取り出し、抽出液を得た。次
いで、この抽出液75.4重量%にグルコースを24重
量%、燐酸アンモニウム0.6重量%をそれぞれ加
えるとともに、ワイン酵母を適量接種し、20℃に
て15日間醗酵させた。この醗酵工程でアルコール
濃度は略12%であつた(以下、A液という)。Example 1 Water containing 0.02% by weight of monobasic potassium phosphate
20 parts by weight of rose petals were added to 1000 parts by weight, and after boiling for a short time to extract pigments from the petals, the rose petals were taken out to obtain an extract. Next, 24% by weight of glucose and 0.6% by weight of ammonium phosphate were added to 75.4% by weight of this extract, and an appropriate amount of wine yeast was inoculated and fermented at 20°C for 15 days. In this fermentation process, the alcohol concentration was approximately 12% (hereinafter referred to as liquid A).
得られた薔薇の醗酵液90重量部に対して、赤の
生ブドウ酒(アルコール分12%)10重量部を混合
し、2日間熟成した後、濾過して製品とした。得
られた薔薇酒は、鮮かなローズ色で、香味、旨味
に優れていた。 10 parts by weight of red raw grape wine (alcohol content 12%) was mixed with 90 parts by weight of the obtained rose fermentation liquid, and after aging for 2 days, it was filtered to obtain a product. The obtained rose wine had a bright rose color and excellent flavor and flavor.
実施例 2
上記実施例1のA液の醗酵後機に薔薇の花びら
を更に15g/Lとなる量を添加する以外は、実施
例1と同様に行ない薔薇酒を得た。Example 2 A rose wine was obtained in the same manner as in Example 1, except that rose petals were further added in an amount of 15 g/L to the fermenter of liquid A in Example 1.
得られた薔薇酒は、実施例1のものよりも更に
色が鮮かで、薔薇の香りが高いものであつた。 The obtained rose wine had a more vivid color and a strong rose aroma than that of Example 1.
実施例 3
実施例1の用水1000重量部に対して75%乳酸
3.6重量部を添加した有機酸水溶液に、薔薇の花
びら15重量部を加え、薔薇の花びらの成分を前記
有機酸水溶液で3日間室温で抽出し、花びらの残
分は取り除いた。Example 3 75% lactic acid for 1000 parts by weight of water in Example 1
15 parts by weight of rose petals were added to an organic acid aqueous solution containing 3.6 parts by weight, and the components of the rose petals were extracted with the organic acid aqueous solution at room temperature for 3 days, and the remaining petals were removed.
得られた抽出液75.4重量%に上記実施例1と同
量のグルコース、燐酸アンモニウム、および酵母
を添加し、実施例1と同様な条件で醗酵させ、ア
ルコール濃度が略12%の醗酵液をを得た。(以下、
B液という)。このB液は、薔薇の香りが高いも
のであつた。 The same amounts of glucose, ammonium phosphate, and yeast as in Example 1 were added to the obtained extract (75.4% by weight), and fermentation was carried out under the same conditions as in Example 1 to obtain a fermented liquid with an alcohol concentration of approximately 12%. Obtained. (below,
(referred to as liquid B). This B solution had a strong rose scent.
次いで、上記の醗酵液70重量部に対して生ブド
ウ酒(白)30重量部を添加混合した後、更に熟成
した後、濾過し製品とした。 Next, 30 parts by weight of raw grape wine (white) was added and mixed with 70 parts by weight of the above fermentation liquid, and the mixture was further aged and filtered to obtain a product.
得られた薔薇酒は、薔薇の香りに富み酸味があ
り、口当りがよいものであつた。 The obtained rose wine had a rich rose aroma, had a sour taste, and had a good taste.
実施例 4
実施例1のA液と、実施例3のB液とをA液60
重量部に対してB液40重量部添加混合した後、濾
過して製品とした。Example 4 The A liquid of Example 1 and the B liquid of Example 3 were mixed into A liquid 60
After adding and mixing 40 parts by weight of liquid B, the mixture was filtered to obtain a product.
得られた薔薇酒は、薔薇の香りと酸味が適度で
あり、旨味に富むものであつた。 The obtained rose wine had a moderate rose aroma and acidity, and was rich in flavor.
[発明の効果]
本発明は、薔薇の花びらの成分を抽出した抽出
液の存在下、温和な条件で熟成、アルコール醗酵
等させているため、得られた薔薇酒は、エキス分
が多く、香味や醸造酒としての旨味に富む。[Effects of the Invention] In the present invention, the rose petal components are aged under mild conditions and alcoholic fermentation is carried out in the presence of an extract obtained by extracting the components of rose petals. It is rich in flavor as a brewed alcoholic beverage.
特に、有機酸の水溶液を抽出溶媒として用いた
ものは、得られた薔薇酒が適度の酸味を有するた
め、口当りがよく、飲み易い。 In particular, when an aqueous solution of an organic acid is used as an extraction solvent, the resulting rose wine has a moderate sourness and is therefore palatable and easy to drink.
また薔薇の花びらの抽出液をそのまま用いてい
るため、高価な薔薇の花びらのエツセンスを用い
ることなく、安価な薔薇酒を提供できる。 Furthermore, since the rose petal extract is used as is, it is possible to provide inexpensive rose wine without using expensive rose petal essence.
特に、薔薇の花びらの成分の抽出を、水による
煮沸、あるいは乳酸、リンゴ酸、クエン酸などの
有機酸の水溶液により常温で行なうことで、抽出
工程を短時間に、かつ簡便に行なうことができる
ため、複雑な抽出を必要とせず、経済的である。
またアルコールに転化しうる成分として、グルコ
ースを用いて醗酵させた場合、アルコール醗酵が
迅速に行なわれるため、更に安価な薔薇酒を提供
できる。 In particular, the extraction process can be carried out quickly and easily by extracting the components of rose petals by boiling them in water or using an aqueous solution of organic acids such as lactic acid, malic acid, or citric acid at room temperature. Therefore, it is economical and does not require complicated extraction.
Further, when fermentation is carried out using glucose as a component that can be converted into alcohol, alcohol fermentation can be carried out quickly, making it possible to provide an even cheaper rose wine.
Claims (1)
下、アルコールに転化しうる成分および酵母を添
加して醗酵させることを特徴とする薔薇酒の製造
法。 2 抽出液が、水による煮沸抽出液である特許請
求の範囲第1項記載の薔薇酒の製造法。 3 抽出液が、有機酸の水溶液を用い常温で抽出
した抽出液である特許請求の範囲第1項記載の薔
薇酒の製造法。 4 有機酸が、乳酸、リンゴ酸、クエン酸から選
ばれた少なくとも1種である特許請求の範囲第3
項記載の薔薇酒の製造法。 5 アルコールに転化しうる成分が、グルコース
または砂糖である特許請求の範囲第1項記載の薔
薇酒の製造法。[Scope of Claims] 1. A method for producing rose wine, which comprises fermenting the rose petal by adding a component that can be converted into alcohol and yeast in the presence of an extract obtained by extracting components from rose petals. 2. The method for producing rose wine according to claim 1, wherein the extract is a boiled extract with water. 3. The method for producing rose wine according to claim 1, wherein the extract is an extract extracted at room temperature using an aqueous solution of an organic acid. 4 Claim 3, wherein the organic acid is at least one selected from lactic acid, malic acid, and citric acid.
Method for producing rose wine as described in Section 1. 5. The method for producing rose wine according to claim 1, wherein the component that can be converted into alcohol is glucose or sugar.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60130287A JPS61289874A (en) | 1985-06-14 | 1985-06-14 | Production of rose liqueur |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60130287A JPS61289874A (en) | 1985-06-14 | 1985-06-14 | Production of rose liqueur |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS61289874A JPS61289874A (en) | 1986-12-19 |
JPH0113354B2 true JPH0113354B2 (en) | 1989-03-06 |
Family
ID=15030706
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60130287A Granted JPS61289874A (en) | 1985-06-14 | 1985-06-14 | Production of rose liqueur |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS61289874A (en) |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03290179A (en) * | 1990-04-06 | 1991-12-19 | Kamiyama Kenichi | Perfume-containing sake |
JP2007159502A (en) * | 2005-12-15 | 2007-06-28 | Manns Wine Co Ltd | Distilled liquor of perfume plant |
JP2008104408A (en) * | 2006-10-26 | 2008-05-08 | Manns Wine Co Ltd | Distilled liquor rich in flavor of roasted plant |
JP4785877B2 (en) * | 2008-01-31 | 2011-10-05 | 株式会社東農園 | Alcoholic beverage having a flavor of rose and method for producing the alcoholic beverage |
WO2015011720A1 (en) * | 2013-07-23 | 2015-01-29 | Yadav Jayshree | A melloed rose brew and process for preparation thereof |
CN103773661B (en) * | 2014-02-14 | 2015-05-13 | 哈尔滨伟平科技开发有限公司 | Method for preparing rose wine |
KR101989999B1 (en) * | 2017-04-10 | 2019-07-01 | 주식회사 크릴랜드 | Rose wine extract and manufacturing method thereof |
CN108865606A (en) * | 2018-05-30 | 2018-11-23 | 河南寿酒集团有限公司 | A kind of Roselle wine and its match preparation method |
CN109136008A (en) * | 2018-08-31 | 2019-01-04 | 南阳市京德啤酒技术开发有限公司 | A kind of brew method of three reddish yellows wine |
CN110521897A (en) * | 2019-09-12 | 2019-12-03 | 深圳市体香生物科技有限公司 | A kind of active oxygen perfume (or spice) body oral solution and preparation method thereof |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS517195A (en) * | 1974-07-01 | 1976-01-21 | Tetsutaro Takeda | Sakeno seizohoho |
-
1985
- 1985-06-14 JP JP60130287A patent/JPS61289874A/en active Granted
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS517195A (en) * | 1974-07-01 | 1976-01-21 | Tetsutaro Takeda | Sakeno seizohoho |
Also Published As
Publication number | Publication date |
---|---|
JPS61289874A (en) | 1986-12-19 |
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