JPH02174667A - Production of kiwi liquor - Google Patents
Production of kiwi liquorInfo
- Publication number
- JPH02174667A JPH02174667A JP63330204A JP33020488A JPH02174667A JP H02174667 A JPH02174667 A JP H02174667A JP 63330204 A JP63330204 A JP 63330204A JP 33020488 A JP33020488 A JP 33020488A JP H02174667 A JPH02174667 A JP H02174667A
- Authority
- JP
- Japan
- Prior art keywords
- kiwi
- filtrate
- liquor
- ethyl alcohol
- added
- 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.)
- Pending
Links
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 38
- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 35
- 235000009434 Actinidia chinensis Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000019441 ethanol Nutrition 0.000 claims abstract description 19
- 230000032683 aging Effects 0.000 claims abstract description 6
- 238000007865 diluting Methods 0.000 claims abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims 1
- 239000000706 filtrate Substances 0.000 abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 4
- 235000014655 lactic acid Nutrition 0.000 abstract description 3
- 239000004310 lactic acid Substances 0.000 abstract description 3
- 239000011369 resultant mixture Substances 0.000 abstract 2
- 235000019631 acid taste sensations Nutrition 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 8
- 230000004151 fermentation Effects 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- WBZKQQHYRPRKNJ-UHFFFAOYSA-L disulfite Chemical compound [O-]S(=O)S([O-])(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-L 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 241000271567 Struthioniformes Species 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】 産業上の利用分野 本発明は、キウィ酒の製造法に関するものである。[Detailed description of the invention] Industrial applications The present invention relates to a method for producing kiwi liquor.
従来の技術
従来、キウィ酒を製造するには、キウィを破砕し、これ
にペクチン分解酵素とメタ重亜硫酸塩を加えて搾汁効果
を高めると共に、雑菌の繁殖を抑制し、その果汁を醗酵
させている。Conventional technology Traditionally, in order to produce kiwi sake, kiwi fruits were crushed, pectin-degrading enzymes and metabisulfite were added to this to enhance the juice extraction effect, and the growth of bacteria was inhibited, and the juice was fermented. ing.
発明が解決しようとする課題
しかし、上記従来技術により製造されたキウィ酒は、キ
ウィ自体が有する酸に醗酵による酸が加わり、１１．０
〜１８，０度となり、ブドウ酒の６〜１０度に比べて酸
度が非常に強いものとなり、軽く飲むことができない。Problems to be Solved by the Invention However, the kiwi liquor produced by the above-mentioned prior art has a 11.0
It reaches ~18.0 degrees Celsius, which makes it extremely acidic compared to grape wine's 6 to 10 degrees Celsius, making it difficult to drink lightly.
また、キウィの収穫に始まり、熟成軟化、搾汁、醗酵と
連続して作業が冬期に集中し、不便であった。更にメタ
重亜硫酸塩を使用しているので、食品添加物として安全
性において問題があった。In addition, the work that began with kiwi harvest, ripening, softening, squeezing, and fermentation was concentrated in the winter season, which was inconvenient. Furthermore, since metabisulfite is used, there is a problem in terms of safety as a food additive.
本発明は、上記のような従来技術の問題を解決するもの
であり、原料果汁を長期間保存することができ、したが
って、特定の季節に拘らず、都合のよい時期を選択して
醗酵作業を行なうことができ、また、メタ重亜硫酸塩を
不要として安全性を図ることができ、また、適度な酸度
で飲みやす（することができ、更にはキウィの風味を充
分に抽出することができると共に、白濁を防止すること
ができるようにしたキウィ酒の製造法を提供することを
目的とするものである。The present invention solves the problems of the prior art as described above, and allows raw fruit juice to be stored for a long period of time. Therefore, fermentation work can be carried out by selecting a convenient time, regardless of a specific season. In addition, it eliminates the need for metabisulfite, ensuring safety, and has an appropriate acidity that makes it easy to drink. The object of the present invention is to provide a method for producing kiwi sake that can prevent cloudiness.
課題を解決するための手段
本発明のキウィ酒の製造法は、上記目的を達成するため
、熟したキウィ、若しくは蒸したキウィにエチルアルコ
ールを加え、アルコール分を２０〜２５％として４〜６
箇月熟成させ、熟成後、このろ過汁を希釈して醗酵させ
るようにしたものである。Means for Solving the Problems In order to achieve the above object, the method for producing kiwi liquor of the present invention adds ethyl alcohol to ripe kiwis or steamed kiwis, and adjusts the alcohol content to 20 to 25% to produce 4 to 6 ml of kiwi liquor.
It is aged for several months, and after aging, the filtered juice is diluted and fermented.
熟したキウィ、若しくは蒸したキウィに添加したエチル
アルコール分が２０％より少ないと、殺菌効果が弱く、
また、２５％より多いと、キウィの特性を減じ、醗酵し
難（、上記の量に設定することにより、キウィの特性を
減じることなく、酵素作用による熟成効果と防腐効果を
奏することができる。If the ethyl alcohol content added to ripe or steamed kiwi is less than 20%, the bactericidal effect will be weak.
Moreover, if it is more than 25%, the characteristics of kiwi will be reduced and fermentation will be difficult (by setting the amount above, it is possible to achieve the ripening effect and preservative effect by enzyme action without reducing the characteristics of kiwi.
作用 上記技術的手段による作用は次のようになる。action The effects of the above technical means are as follows.
熟したキウィ、若しくは蒸したキウィに対するエチルア
ルコール分を２０〜２５％とすることにより、キウィの
酸とエチルアルコールの殺菌作用の相乗効果により雑菌
の繁殖を防止することができ、これにより、メタ重亜硫
酸塩の添加が不要となり、そのろ過汁はそのままで４〜
６箇月の長期の貯蔵に堪えることができ、また、キウィ
の強い酸をアルコールによって希釈することができ、更
に、長期熟成により酵素作用を充分に働かせることがで
きる。By setting the ethyl alcohol content of ripe or steamed kiwis to 20-25%, the synergistic effect of the bactericidal action of kiwi acid and ethyl alcohol can prevent the growth of bacteria, and this can prevent the growth of metabolites. Addition of sulfite is no longer necessary, and the filtered juice can be used as it is for 4~
It can withstand long-term storage of 6 months, the strong acid of kiwi can be diluted with alcohol, and long-term aging allows the enzymatic action to be fully activated.
実施例 以下、本発明の実施例について説明する。Example Examples of the present invention will be described below.
熟したキウィ１００ｋｇに対し、５６％エチルアルコー
ル６０１！を添加し、４〜６箇月熟成させた。これをろ
過して得たろ過汁の成分はアルコール分２１％、酸度１
２，２、エキス分８８であり、数量は１４１１であった
。56% ethyl alcohol 601 parts per 100 kg of ripe kiwi! was added and aged for 4 to 6 months. The filtered juice obtained by filtering this has an alcohol content of 21% and an acidity of 1.
2,2, the extract content was 88, and the quantity was 1411.
次に上記ろ過汁を下記の表で示す仕込配合例により希釈
して醗酵させた。Next, the above-mentioned filtered juice was diluted and fermented according to the mixing ratio shown in the table below.
表
まず、キウィろ過汁３１、糖類３ｋｇ、乳酸３０１１、
水１（ｌを混合した。この酵母を加えた酒母仕込は醗酵
の初期で、未だ酵母の増殖も少なく、しかも、酸も不足
しているため、防腐性を高める必要があり、また、酒母
中のアルコール分は醗酵により０から１０％に増すが、
１０％以下では不良雑菌等の増殖を防止することができ
ず、これを防止する必要がある。そこで、上記乳酸の添
加により防腐性を高め、不良雑菌等の増殖を防止するこ
とができる。そして、この酒母仕込の７日後、キウィろ
過汁８１１水２２１を追加して混合した。この−次仕込
の２日後、キウィろ過汁２６１、水３４１を追加して混
合した。この二次仕込の翌日、キウィろ過汁５８１、糖
類２５ ｋｇ ｓ水２４ｐを追加して混合した。この三
次仕込の１６日後、キウィろ過汁４６１を追加して混合
した。この四次仕込後、５日間で醗酵を終了した。Table: Kiwi filtered juice 31, sugars 3kg, lactic acid 3011,
1 (liter) of water was mixed. This yeast was added to the yeast mash at the early stage of fermentation, and there was still little yeast growth, and there was also a lack of acid, so it was necessary to increase the preservative properties. The alcohol content increases from 0 to 10% through fermentation, but
If it is less than 10%, it is impossible to prevent the proliferation of harmful bacteria, etc., and it is necessary to prevent this. Therefore, by adding the lactic acid, the antiseptic properties can be enhanced and the growth of harmful bacteria can be prevented. Seven days after this fermentation, 811 parts of filtered kiwi fruit juice and 221 parts of water were added and mixed. Two days after this second preparation, 261 parts of kiwi filtrate juice and 341 parts of water were added and mixed. The day after this secondary preparation, 581 liters of kiwi filtrate juice, 25 kg of sugars, and 24 p of water were added and mixed. After 16 days of this tertiary preparation, kiwi filtrate juice 461 was added and mixed. After this fourth preparation, fermentation was completed in 5 days.
上記実施例による層成数量は２４２Ｉ！であり、アルコ
ール分１４，４％、日本酒度へ〇。The number of layers according to the above example is 242I! The alcohol content is 14.4%, and the sake level is 0.
０、酸度７．７、エキス分６．０３であった。0, acidity 7.7, and extract content 6.03.
そして、上記実施例のキウィ酒を市販用として、アルコ
ール分１１．５％に希釈した結果、酸度６，２、エキス
分４．８となり、通常の果実酒に比べて甘、酸味のバラ
ンスが非常によくとれた飲みやすいキウィ酒を得ること
ができた。When the kiwi liquor of the above example was diluted to an alcohol content of 11.5% for commercial use, the acidity was 6.2 and the extract content was 4.8, which resulted in a much better balance of sweetness and acidity than ordinary fruit liquor. We were able to obtain kiwi sake that was well-produced and easy to drink.
なお、上記実施例では、熟したキウィを用いているが、
これに替えて蒸したキウィを用いることもできる。In addition, although ripe kiwi is used in the above example,
You can also use steamed kiwi instead.
発明の効果
以上要するに本発明によれば、熟したキウィ、若しくは
蒸したキウィに対するエチルアルコール分を２０〜２５
％とすることにより、キウィの酸とエチルアルコールの
殺菌作用の相乗効果により雑菌の繁殖を防止することが
でき、これにより、メタ重亜硫酸塩は不要となるので、
安全性を図ることができ、また、ろ過汁はそのままで４
〜６箇月の長期の貯蔵に堪えるので、特定の季節に拘ら
ず、都合のよい時期を選択して醗酵作業を行なうことが
できる。また、キウィの強い酸をアルコールによって希
釈し、爽やかな酸度（５〜７度）に調整することができ
、非常に飲みやすくなる。更に、上記のような長期熟成
により酵素作用を充分に働かせることができるので、キ
ウィの風味を充分に抽出することができ、加熱による白
濁も防止することができ、品質を向上させることができ
る。Effects of the Invention In short, according to the present invention, the ethyl alcohol content of ripe kiwi or steamed kiwi is 20 to 25%.
%, the synergistic effect of the bactericidal action of kiwi acid and ethyl alcohol can prevent the growth of bacteria, making metabisulfite unnecessary.
Safety can be ensured, and the filtered juice can be used as is.
Since it can be stored for a long period of up to 6 months, fermentation can be carried out at any convenient time, regardless of the specific season. In addition, the strong acid of kiwi can be diluted with alcohol and adjusted to a refreshing acidity (5 to 7 degrees), making it extremely easy to drink. Furthermore, the enzyme action can be sufficiently activated by long-term aging as described above, so that the flavor of kiwi can be fully extracted, cloudiness caused by heating can be prevented, and the quality can be improved.
Claims (1)
ルを加え、アルコール分を２０〜２５％として４〜６箇
月熟成させ、熟成後、このろ過汁を希釈して醗酵させる
ことを特徴とするキウイ酒の製造方法Production of kiwi liquor characterized by adding ethyl alcohol to ripe kiwi or steamed kiwi and aging it for 4 to 6 months at an alcohol content of 20 to 25%, and after aging, diluting this filtered juice and fermenting it. Method
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63330204A JPH02174667A (en) | 1988-12-27 | 1988-12-27 | Production of kiwi liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63330204A JPH02174667A (en) | 1988-12-27 | 1988-12-27 | Production of kiwi liquor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02174667A true JPH02174667A (en) | 1990-07-06 |
Family
ID=18230005
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63330204A Pending JPH02174667A (en) | 1988-12-27 | 1988-12-27 | Production of kiwi liquor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02174667A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105524815A (en) * | 2016-02-17 | 2016-04-27 | 南阳师范学院 | Brewing method of kiwi fruit wine |
-
1988
- 1988-12-27 JP JP63330204A patent/JPH02174667A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105524815A (en) * | 2016-02-17 | 2016-04-27 | 南阳师范学院 | Brewing method of kiwi fruit wine |
| CN105524815B (en) * | 2016-02-17 | 2018-03-20 | 南阳师范学院 | The brewing method of Yangtao wine |
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