JPH0314420B2 - - Google Patents
Info
- Publication number
- JPH0314420B2 JPH0314420B2 JP20328687A JP20328687A JPH0314420B2 JP H0314420 B2 JPH0314420 B2 JP H0314420B2 JP 20328687 A JP20328687 A JP 20328687A JP 20328687 A JP20328687 A JP 20328687A JP H0314420 B2 JPH0314420 B2 JP H0314420B2
- Authority
- JP
- Japan
- Prior art keywords
- fruit juice
- sake
- alkaline
- saccharified liquid
- subjected
- 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 - Lifetime
Links
- 235000015203 fruit juice Nutrition 0.000 claims description 57
- 239000007788 liquid Substances 0.000 claims description 21
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 235000020094 liqueur Nutrition 0.000 claims description 16
- 241000209094 Oryza Species 0.000 claims description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims description 13
- 235000009566 rice Nutrition 0.000 claims description 13
- 238000000108 ultra-filtration Methods 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 9
- 235000019658 bitter taste Nutrition 0.000 claims description 8
- 239000012528 membrane Substances 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims description 3
- 239000003463 adsorbent Substances 0.000 claims description 3
- 239000003456 ion exchange resin Substances 0.000 claims description 3
- 229920003303 ion-exchange polymer Polymers 0.000 claims description 3
- 235000019992 sake Nutrition 0.000 description 59
- 238000000034 method Methods 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 235000013334 alcoholic beverage Nutrition 0.000 description 11
- 235000013399 edible fruits Nutrition 0.000 description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 7
- 239000001814 pectin Substances 0.000 description 7
- 229920001277 pectin Polymers 0.000 description 7
- 235000010987 pectin Nutrition 0.000 description 7
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 5
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 5
- 229940052490 naringin Drugs 0.000 description 5
- 229930019673 naringin Natural products 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 238000005342 ion exchange Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 229920000036 polyvinylpyrrolidone Polymers 0.000 description 4
- 239000001267 polyvinylpyrrolidone Substances 0.000 description 4
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 229920002302 Nylon 6,6 Polymers 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 235000020971 citrus fruits Nutrition 0.000 description 3
- 238000005868 electrolysis reaction Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- MYRTYDVEIRVNKP-UHFFFAOYSA-N 1,2-Divinylbenzene Chemical compound C=CC1=CC=CC=C1C=C MYRTYDVEIRVNKP-UHFFFAOYSA-N 0.000 description 2
- PAYRUJLWNCNPSJ-UHFFFAOYSA-N Aniline Chemical compound NC1=CC=CC=C1 PAYRUJLWNCNPSJ-UHFFFAOYSA-N 0.000 description 2
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 2
- 150000001450 anions Chemical class 0.000 description 2
- 150000001768 cations Chemical class 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000013067 intermediate product Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020083 shōchū Nutrition 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- BYPIKLIXBPMDBY-UHFFFAOYSA-N 2-hydroxypropanoic acid;potassium Chemical compound [K].CC(O)C(O)=O BYPIKLIXBPMDBY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920003071 Polyclar® Polymers 0.000 description 1
- 101100310633 Xenopus laevis sojo gene Proteins 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229920001577 copolymer Polymers 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 159000000011 group IA salts Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920002492 poly(sulfone) Polymers 0.000 description 1
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Description
（産業上の利用分野）
本発明は果汁を用いたリキユールの製造方法に
関する。
（従来技術の背景）
近年、日本国内で柑橘類を始めとして種々の果
物が非常に多く産出されるようになり、その消費
拡大のために生食や飲料物原料以外の利用方法が
求められるようになつてきた。
（従来技術及び発明が解決しようとする問題点）
そこで考えられた利用方法の一つに、果汁を含
む酒類が考えられてきた。
しかしながら、単に果汁と酒類を混和して得ら
れたアルコール飲料の味わいは、非常に不満足な
ものであつた。この理由の一つとして、果物特有
の香味と、従来の酒類の味わいが調和しないため
であると考えられる。例えば、果汁と清酒を含む
混合酒に関しては、特開昭61−185178号に示され
たような、何ら特別な処理を施していない果実エ
キスなどを、何ら特別な処理を施していない清酒
に単に混合した改質清酒が開示されている。
そこで、混和すべき果汁ならびに清酒の改良に
ついて種々研究されている。
例えば、清酒の改良に関しては、アルカリ清酒
の製造方法について、特開昭55−124489号には、
水に醸造用乳酸及び炭酸カリ（K2CO3）を加え
て中和して乳酸カリを生じせしめた割水を清酒に
混和したアルカリ清酒の製造方法、特開昭54−
17191号には、水の電気分解で生じた電解槽の陰
極付近に生じるアルカリ性水の割水を清酒に混和
したアルカリ清酒の製造方法が開示されている。
しかしながら、これらのアルカリ清酒では、清
酒自体に、アルカリ性の水を混和するので、清酒
の有する独特の香味、風味が残存するばかりか、
混和すべきアルカリ性の水として、前者では、化
学的中和反応によつて生じるアルカリ塩を含んだ
水、後者では、電気分解で生じたアルカリ性水を
混和しているので、純粋の水に近い所謂味気のな
い（水くさい）アルカリ清酒となつている。
従つて、これら従来のアルカリ清酒を、果汁リ
キユールを製造するために果汁と混和しても、果
汁特有の香味と調和するる果汁リキユールを得る
には程遠いものがあつた。
一方、混和すべき果汁の改良に関しては、特公
昭59−35580号に、果実を粉砕し、植物組織崩壊
酵素処理後、限外濾過膜を利用し清澄化ジユース
を得る方法が開示されている。
しかし、この方法では、長時間の酵素反応、酵
素失活工程、及び使用済酵素の回収工程を必要と
し、さらに従来法と比較して加熱履歴が少ないた
め酵素反応液中の不純物の混入及び微生物汚染な
どによつて、果汁の色調や香味を損なうという問
題点があつた。
また、一般に夏柑、八朔などの柑橘類では、そ
の果汁に苦味成分としてナリンギンが多く含まれ
ていることが知られているが、上記の方法ではこ
の苦味成分が除去されておらず、リキユール成分
とするには適さないものであつた。
さらに、果汁中には、一般にペクチンが含まれ
ており、清酒との混合時にこのペクチンが凝固或
いは沈澱し、白濁するなどの問題があつた。
（本発明の目的）
本発明は、上述の問題点に鑑み、果物に適した
酒類に応じて、味わいの良い、果汁と酒類を混和
した飲料、すなわちリキユールを提供することを
目的とする。
すなわち、リキユール製造の際に、混和すべき
清酒を改良し、清酒本来の香味、風味がない果汁
との混和に適したものとするとともに、混和すべ
き果汁も改良し、苦味成分が除去され、かつ白濁
の原因となるペクチンの除去、ならびにその他の
セルロースなどの繊維成分（高分子量成分）を除
去した清酒との混和性の良好なものとして、果汁
の香味、旨味を呈するリキユールを提供すること
を目的とする。
（問題点を解決するための手段）
このため、本発明の果汁を用いたリキユールの
製造方法は、
下記の(a)〜(c)の果汁製造工程、(d)〜(g)のアルカ
リ清酒製造工程、ならびに(h)の果汁とアルカリ清
酒の混和工程から成ることを特徴とするリキユー
ルの製造方法である。
(a) 果物の搾汁を濃縮、還元して濃縮還元果汁を
得る。
(b) 得られた濃縮還元果汁を、合成吸着剤を用い
て、苦味成分を吸着除去する脱苦味処理を施
す。
(c) 脱苦味処理を施した果汁を、限外濾過膜を利
用して、不溶性高分子量成分を除去する限外濾
過処理をして果汁を得る。
(d) 米糠を液化酵素を用いて液化する。
(e) 得られた液化液を糖化酵素を用いて糖化して
糖化液を得る。
(f) 得られた糖化液をイオン交換樹脂にてアルカ
リ化してアルカリ性糖化液を得る。
(g) 前記アルカリ性糖化液に、常法により原料米
から得た清酒醪を添加してアルカリ清酒を得
る。
(h) 前記(c)で得られた果汁に、前記(g)で得られた
アルカリ清酒を混和して、アルコール分10〜14
％、酸度2.2ml、ブリツクス5.4゜Bxのリキユー
ルを得る。
（作用）
上述の特徴を備えた本発明の方法は、果物特有
の香味と酸味あるいは仄かな酸味が、アルカリ清
酒とよく調和して、今までの果汁と酒類を混和し
た飲料にない味わいの良い飲料を提供することが
できる。
（実施例）
本発明によるリキユールの製造方法は、大きく
三つの部分に分けられる。
即ち、果物を処理する果汁製造工程、アルカリ
清酒を作る工程と最後にそれらを混和する工程で
ある。
以下、図面に示した実施例に基づいて本発明を
詳述する。
実施例 １
本実施例では、果汁を得る果物として八朔を用
いた。
（製造方法）
まず、八朔の処理は、以下の(1)〜(4)の工程で
行う。
(1) 摘み取つた八朔を、流水中にて洗浄、選果
後、インライン搾汁機にかける。その後、夾
雑物除去のため0.5〜1.5mmの篩にかけ篩別
し、果汁の酸化防止ならびに品質劣下防止の
ために脱気後、93〜95℃、20秒で殺菌し、八
朔の搾汁を得る。
(2) 上記の八朔の搾汁を薄膜降下式濃縮機にか
けて、濃縮液を得る。さらに、搾汁後の果汁
では糖酸比のバラツキが多いため、濃縮果汁
成分の調整を行うために、還元して濃縮還元
果汁を得る。
(3) 得られた濃縮還元果汁に脱苦味処理を施
す。
本実施例で用いた方法は、合成吸着剤を利
用するもので、前田久夫他、
Polyvinylpyrrolidone、Nylon−66および
High porous polymerによる夏柑果汁中の
ナリンギンの吸着について、日本食品工業学
会誌、vol.26、No.１、1979に詳述されてい
る。
すなわち、一般に夏柑、八朔などの柑橘類
では、その果汁に苦味成分としてナリンギン
が含まれていることが知られているが、この
ナリンギンを除去するには、Polyvinyl
pyrrolidone（PVP）、Nylon−66、スチレン
とジビニルベンゼンの共重合体であるHigt
porous polymer（HPP）が利用可能で、ナ
リンギン吸着性、再生機能などを考慮すれば
HPPが好適である。
なお、PVPとしては、「Polyclar AT」
（200mesh）（General Aniline ＆ Film
Corporation製）、Nylon−66としては、
「SBF」（120mesh）（旭化成工業(株)製）、
HPPとしては、「ダイヤイオンHP」
（50mesh）（三菱化成工業(株)製）を利用すれ
ば良い。
(4) 脱苦味処理を施された果汁に限外濾過処理
を施す。
本実施例で用いた方法は、特開昭61−
63300に詳述されている。
すなわち、果汁中には、一般にペクチンが
含まれており、清酒との混合時にこのペクチ
ンが凝固或いは沈澱し、白濁するなどの問題
があつたが、このペクチン、ならびに繊維成
分であるセルロース、ヘミセルロースなどの
高分子量成分を除去するために、基準分画分
子量約40000程度の限外濾過膜を用いて限外
濾過処理を施す。
なお、この限外濾過膜としては、例えば、
耐熱性限外濾過膜ポリスルフオン系膜
「DUS−40」（ダイセル化学工業(株)製）など
が使用可能である。
このようにして、得られた八朔果汁の成分
は以下の通りであつた。
成分：酸度*1.1ml 糖度10゜Bx
（注記：＊…酸度は、国税庁「所定分析
法」による。すなわち、0.1Nのアルカリ
による滴定mlによる（以下、同様））
上述したように脱苦味処理、限外濾過処理
を施した果汁は、苦味成分が除去され、かつ
白濁の原因となるペクチンの除去、ならびに
その他のセルロースなどの繊維成分（高分子
量成分）が除去され、かつ果物特有の香味と
酸味あるいは仄かな酸味が残存した清酒との
混和性が良好な果汁である。
次に、アルカリ清酒の製造を説明する。
アルカリ清酒の全工程は、第１図に示した通
りであつて、米糠からアルカリ性糖化液を得
(A)、そのアルカリ性糖化液を清酒醪(B)に添加し
ていく(C)ものである。
本実施例においては、仕込み配合を、白米
1460Kg、白糠1440Kgとした原料により、以下に
述べる(A)、(B)、(C)の方法でアルカリ清酒を得
た。
(A) 米糠のアルカリ性糖化液の製造方法は、第
２図にそのフローシートが示され、次(1)〜(4)
の工程で行う。
(1) 米糠1440Kg（50〜60％精米後の糠）を液
化酵素、仕込水とともに液化槽１に入れ、
液化する。
液化酵素には大和化成(株)製造のコクゲン
KGAを用い、その分量は250ｇ／米糠1tで
ある。
(2) (1)で得られた液を液化槽２に移し、糖化
酵素を加えて所定の温度で８時間放置し
て、糖化液を得る。
糖化酵素には大和化成(株)製造のコクゲン
KGTを250ｇ／米糠1tの割合で用いる。
(3) 糖化液を搾り機３にかけ、活性炭処理槽
４内で活性炭処理を施し、苦味を除去す
る。
(4) 苦味を除去された糖化液をイオン交換待
槽５に通して冷却した後、カチオン塔６、
アニオン塔７によりイオン交換を行う。
イオン交換樹脂としては、カチオン塔に
三菱化成(株)製造のSK−1Bを、アニオン塔
に同社製造のWA−30を用いる。
得られたアルカリ性糖化液は、PH13程度
のものである。
(B) 別途、原料米から常法により清酒醪を得
る。この清酒醪はPH4.3程度のものである。
(C) (A)で得られたアルカリ性糖化液を(B)で得ら
れた清酒醪に添加する。
添加後、適宜、除酸剤としてCaCO3、乳
酸を補酸剤として添加して、上槽してPH7.5
程度のアルカリ清酒を得る。その成分は次の
通りであつた。
アルコール分 18.0％ 日本酒度±０
酸度1.5ml
このようにして得られたアルカリ清酒は、
従来の化学的又は電気分解により得られたア
ルカリ性水を割水として清酒に添加するので
はなく、糖化液をイオン交換によりアルカリ
性とし、これを清酒製造の中間産物たる清酒
醪に添加しているので、清酒自体の独自の香
味、風味といつたものがない果汁との混和に
適したアルカリ清酒となる。
で得られた八朔果汁にで得られたアルカ
リ清酒を混和して、八朔の果汁を用いたリキユ
ールを得る。
このように、混和すべき果汁が、脱苦味処
理、限外濾過処理を施し、苦味成分が除去さ
れ、かつ白濁の原因となるペクチンの除去、な
らびにその他のセルロースなどの繊維成分（高
分子量成分）が除去され、かつ果物特有の香味
と酸味あるいは仄かな酸味が残存した清酒との
混和性が良好な果汁であり、混和すべきアルカ
リ清酒が、糖化液をイオン交換によりアルカリ
性とし、これを清酒製造の中間産物たる清酒醪
に添加しているので、清酒本来の香味、風味と
いつたものがない果汁との混和に適したアルカ
リ清酒であるので、最終製品たる果汁リキユー
ルは、下記の〓酒試験の結果に示すように、果
物特有の香味と酸味あるいは仄かな酸味が、ア
ルカリ清酒とよく調和して、今までの果汁と酒
類が混和したアルコール飲料にない味わいの良
いものである。
（〓酒試験）
次に、本発明の効果を試験するために、本発明
の方法よつて得られた八朔の果汁を用いたリキユ
ール（以下、八朔リキユールと略記する）と、八
朔果汁とその他の酒類を混和したものについて、
５名のパネラーにより〓酒試験を行つた。
比較の対象としたその他の酒類は、
イ 普通醸造清酒、
ロ 辛口醸造清酒、
ハ 増醸清酒、
ニ 焼酎甲類、
ホ 焼酎乙類
である。
〓酒の条件は、以下の通りである。
室温 15℃ 試料温度 ５℃
アルコール分11.0％
〓酒の成績は第１表の通りであつた。
(Industrial Application Field) The present invention relates to a method for producing liqueur using fruit juice. (Background of the prior art) In recent years, various fruits including citrus fruits have been produced in large quantities in Japan, and in order to expand their consumption, methods of using them other than eating them raw or as raw materials for beverages have become necessary. It's here. (Prior Art and Problems to be Solved by the Invention) Alcoholic beverages containing fruit juice have been considered as one of the usage methods that have been considered. However, the taste of alcoholic beverages obtained by simply mixing fruit juice and alcoholic beverages has been extremely unsatisfactory. One of the reasons for this is thought to be that the unique flavor of fruit does not harmonize with the taste of conventional alcoholic beverages. For example, regarding mixed liquor containing fruit juice and sake, as shown in Japanese Patent Application Laid-Open No. 185178/1984, fruit extract without any special treatment is simply added to sake without any special treatment. A mixed modified sake is disclosed. Therefore, various studies are being conducted to improve fruit juice and sake to be mixed with. For example, regarding the improvement of sake, JP-A-55-124489 describes a method for producing alkaline sake.
A method for producing alkaline sake in which sake is mixed with water prepared by adding lactic acid for brewing and potassium carbonate (K 2 CO 3 ) to neutralize water to produce potassium lactic acid, JP-A-1988-
No. 17191 discloses a method for producing alkaline sake by mixing sake with alkaline water produced near the cathode of an electrolytic cell produced by water electrolysis. However, in these alkaline sakes, alkaline water is mixed with the sake itself, so not only the unique aroma and flavor of the sake remains, but also
The alkaline water to be mixed is water containing alkaline salts produced by chemical neutralization reaction in the former case, and alkaline water produced by electrolysis in the latter case, so it is close to pure water. It is a bland (watery) alkaline sake. Therefore, even if these conventional alkaline sakes are mixed with fruit juice to produce fruit juice liqueurs, it is far from possible to obtain fruit juice liqueurs that harmonize with the flavor unique to fruit juices. On the other hand, regarding the improvement of the fruit juice to be mixed, Japanese Patent Publication No. 59-35580 discloses a method of obtaining clarified juice by crushing the fruit, treating it with a plant tissue disintegrating enzyme, and using an ultrafiltration membrane. However, this method requires a long enzyme reaction, an enzyme deactivation process, and a spent enzyme recovery process, and also requires less heating history compared to conventional methods, which can lead to contamination of impurities and microorganisms in the enzyme reaction solution. There was a problem that the color tone and flavor of the fruit juice were impaired due to contamination. In addition, it is generally known that the juice of citrus fruits such as Natsukan and Hassaku contains a large amount of naringin as a bitter component, but the above method does not remove this bitter component, and it is mixed with liqueur components. It was not suitable for me to do so. Furthermore, fruit juice generally contains pectin, and when mixed with sake, this pectin coagulates or precipitates, causing problems such as cloudiness. (Objective of the present invention) In view of the above-mentioned problems, an object of the present invention is to provide a drink, that is, a liqueur, which is a mixture of fruit juice and alcoholic beverage, and has good taste, depending on the alcoholic beverage suitable for the fruit. In other words, when producing liqueur, the sake to be mixed is improved to make it suitable for mixing with fruit juice that does not have the original flavor and flavor of sake, and the fruit juice to be mixed is also improved so that bitter components are removed. We also aim to provide a liqueur that exhibits the flavor and flavor of fruit juice as a sake that has good miscibility with sake from which pectin, which causes cloudiness, and other fiber components (high molecular weight components) such as cellulose have been removed. purpose. (Means for Solving the Problems) Therefore, the method for producing liqueur using fruit juice of the present invention includes the following fruit juice production steps (a) to (c), and alkaline refined sake (d) to (g). This is a method for producing liqueur characterized by comprising a production step and a step (h) of mixing fruit juice and alkaline sake. (a) Concentrating and reducing fruit juice to obtain concentrated fruit juice. (b) The obtained concentrated and reduced fruit juice is subjected to a bitterness removal treatment in which bitter components are adsorbed and removed using a synthetic adsorbent. (c) The fruit juice that has been subjected to the bitterness removal treatment is subjected to an ultrafiltration treatment to remove insoluble high molecular weight components using an ultrafiltration membrane to obtain fruit juice. (d) Liquefy rice bran using a liquefying enzyme. (e) Saccharify the obtained liquefied liquid using a saccharifying enzyme to obtain a saccharified liquid. (f) The obtained saccharified liquid is alkalized with an ion exchange resin to obtain an alkaline saccharified liquid. (g) Sake mash obtained from raw rice is added to the alkaline saccharified liquid in a conventional manner to obtain alkaline sake. (h) Mix the alkaline sake obtained in step (g) above with the fruit juice obtained in step (c) above to obtain an alcohol content of 10 to 14
%, acidity 2.2ml, and brix 5.4°Bx. (Function) The method of the present invention having the above-mentioned characteristics allows the flavor and sourness or slight sourness peculiar to fruits to harmonize well with alkaline sake, resulting in a good taste that has not been found in conventional beverages made by mixing fruit juice and alcoholic beverages. Beverages can be provided. (Example) The method for producing liqueur according to the present invention can be roughly divided into three parts. That is, the fruit juice production process involves processing fruits, the process of making alkaline sake, and the final process of mixing them together. Hereinafter, the present invention will be explained in detail based on embodiments shown in the drawings. Example 1 In this example, Hassaku was used as the fruit from which the juice was obtained. (Manufacturing method) First, processing of hassaku is carried out in the following steps (1) to (4). (1) The picked Hassaku is washed under running water, sorted, and then passed through an in-line juicer. After that, it is sieved through a 0.5-1.5 mm sieve to remove impurities, and after deaeration to prevent oxidation and quality deterioration of the juice, it is sterilized at 93-95℃ for 20 seconds, and the Hassaku juice is extracted. obtain. (2) The above-mentioned Hassaku juice is passed through a thin film descending type concentrator to obtain a concentrated liquid. Furthermore, since there are many variations in the sugar-acid ratio in the fruit juice after squeezing, in order to adjust the concentrated fruit juice components, the fruit juice is reduced to obtain concentrated fruit juice. (3) The obtained concentrated and reduced fruit juice is subjected to a bittering treatment. The method used in this example uses a synthetic adsorbent, and is described by Hisao Maeda et al.
Polyvinylpyrrolidone, Nylon−66 and
The adsorption of naringin in Natsukan fruit juice by a high porous polymer is described in detail in Journal of the Japan Food Industry Association, vol. 26, No. 1, 1979. In other words, it is generally known that the juice of citrus fruits such as Natsukan and Hassaku contains naringin as a bitter component, but in order to remove this naringin, polyvinyl
pyrrolidone (PVP), Nylon-66, and Higt, a copolymer of styrene and divinylbenzene.
Porous polymer (HPP) is available, and if you consider naringin adsorption ability, regeneration function, etc.
HPP is preferred. In addition, as a PVP, "Polyclar AT"
(200mesh) (General Aniline & Film
Corporation), as Nylon-66,
"SBF" (120mesh) (manufactured by Asahi Kasei Industries, Ltd.),
As an HPP, "Diaion HP"
(50mesh) (manufactured by Mitsubishi Chemical Industries, Ltd.) may be used. (4) The fruit juice that has been subjected to the bitterness removal treatment is subjected to an ultrafiltration treatment. The method used in this example is
63300. In other words, fruit juice generally contains pectin, and when mixed with sake, this pectin coagulates or precipitates, resulting in a cloudy appearance. In order to remove high molecular weight components, ultrafiltration treatment is performed using an ultrafiltration membrane with a standard molecular weight cut-off of about 40,000. In addition, as this ultrafiltration membrane, for example,
A heat-resistant ultrafiltration membrane such as polysulfone membrane "DUS-40" (manufactured by Daicel Chemical Industries, Ltd.) can be used. The components of the Hassaku fruit juice thus obtained were as follows. Ingredients: Acidity * 1.1ml Sugar content 10゜Bx (Note: *...Acidity is based on the National Tax Agency's "prescribed analytical method". In other words, it is based on titration ml with 0.1N alkali (hereinafter the same)) De-bittering treatment as described above, Fruit juice that has been subjected to ultrafiltration has bitter components removed, pectin that causes cloudiness, and other fiber components (high molecular weight components) such as cellulose are removed, and the fruit juice has the unique fruit flavor and acidity. Alternatively, it is a fruit juice that has a slight sourness and is highly miscible with sake. Next, the production of alkaline sake will be explained. The entire process of making alkaline sake is as shown in Figure 1, and consists of obtaining an alkaline saccharified liquid from rice bran.
(A), and (C) the alkaline saccharified liquid is added to sake moromi (B). In this example, the preparation mixture was changed to white rice.
Using 1,460 kg of raw materials and 1,440 kg of white rice bran, alkaline sake was obtained using methods (A), (B), and (C) described below. (A) The flow sheet of the method for producing alkaline saccharified rice bran liquid is shown in Figure 2, and the following steps (1) to (4)
This is done in the following steps. (1) Put 1440Kg of rice bran (50-60% rice bran after milling) into liquefaction tank 1 along with liquefaction enzyme and preparation water.
liquefy. The liquefaction enzyme is Kokugen manufactured by Daiwa Kasei Co., Ltd.
KGA is used, and the amount is 250g/1 ton of rice bran. (2) Transfer the liquid obtained in (1) to liquefaction tank 2, add a saccharifying enzyme, and leave it at a predetermined temperature for 8 hours to obtain a saccharified liquid. For the saccharifying enzyme, Kokugen manufactured by Daiwa Kasei Co., Ltd.
KGT is used at a ratio of 250g/1t of rice bran. (3) The saccharified liquid is applied to the squeezer 3 and treated with activated carbon in the activated carbon treatment tank 4 to remove bitterness. (4) After cooling the saccharified liquid from which bitterness has been removed through the ion exchange waiting tank 5, the cation column 6,
Ion exchange is performed by an anion column 7. As the ion exchange resin, SK-1B manufactured by Mitsubishi Kasei Co., Ltd. is used for the cation tower, and WA-30 manufactured by the same company is used for the anion tower. The alkaline saccharified solution obtained has a pH of about 13. (B) Separately, obtain sake moromi from raw rice using a conventional method. This sake moromi has a pH of about 4.3. (C) Add the alkaline saccharified liquid obtained in (A) to the sake mash obtained in (B). After addition, CaCO 3 is added as an acid remover and lactic acid is added as an acid supplement, and the pH is adjusted to 7.5 in an upper tank.
Obtain a certain amount of alkaline sake. Its ingredients were as follows. Alcohol content 18.0% Sake content ±0 Acidity 1.5ml The alkaline sake obtained in this way is
Rather than adding alkaline water obtained through conventional chemical or electrolysis to sake as diluted water, the saccharified liquid is made alkaline through ion exchange and then added to sake moromi, which is an intermediate product of sake production. , it becomes an alkaline sake that is suitable for mixing with the unique aroma and flavor of sake itself and fruit juice that has no bitterness. The alkaline refined sake obtained in step 1 is mixed with the Hassaku fruit juice obtained in Step 2 to obtain a liqueur using Hassaku fruit juice. In this way, the fruit juice to be mixed is subjected to bittering treatment and ultrafiltration treatment to remove bitter components, remove pectin that causes cloudiness, and remove other fiber components such as cellulose (high molecular weight components). It is a fruit juice that has good miscibility with sake, which has the fruit-specific flavor and acidity or slight sourness remaining, and the alkaline sake to be mixed with is made by making the saccharified liquid alkaline through ion exchange and producing sake. Since it is added to sake moromi, which is an intermediate product of sake, it is an alkaline sake that is suitable for mixing with fruit juice that has the original flavor and aroma of sake. As shown in the results, the fruit-specific flavor and sourness or slight sourness harmonize well with alkaline refined sake, giving it a delicious taste not found in conventional alcoholic beverages that mix fruit juice and alcoholic beverages. (= Liquor test) Next, in order to test the effects of the present invention, liqueurs using hassaku fruit juice obtained by the method of the present invention (hereinafter abbreviated as hassaku liqueur), and liqueurs using hassaku fruit juice and other Regarding those mixed with alcoholic beverages,
A liquor test was conducted by five panelists. The other alcoholic beverages that were compared are: (a) Ordinary brewed sake, (b) Dry brewed sake, (c) Sojo sake, (d) Shochu type A, and (e) Shochu type Otsu. = The conditions for sake are as follows. Room temperature: 15°C Sample temperature: 5°C Alcohol content: 11.0% The results of the sake were as shown in Table 1.
【表】
清酒 が出る
±0
[Table] Sake is served.
±0
Claims (1)
て、下記の(a)〜(c)の果汁製造工程、(d)〜(g)のアル
カリ清酒製造工程、ならびに(h)の果汁とアルカリ
清酒の混和工程から成ることを特徴とするリキユ
ールの製造方法。 (a) 果物の搾汁を濃縮、還元して濃縮還元果汁を
得る。 (b) 得られた濃縮還元果汁を、合成吸着剤を用い
て、苦味成分を吸着除去する脱苦味処理を施
す。 (c) 脱苦味処理を施した果汁を、限外濾過膜を利
用して、不溶性高分子量成分を除去する限外濾
過処理をして果汁を得る。 (d) 米糠を液化酵素を用いて液化する。 (e) 得られた液化液を糖化酵素を用いて糖化して
糖化液を得る。 (f) 得られた糖化液をイオン交換樹脂にてアルカ
リ化してアルカリ性糖化液を得る。 (g) 前記アルカリ性糖化液に、常法により原料米
から得た清酒醪を添加してアルカリ清酒を得
る。 (h) 前記(c)で得られた果汁に、前記(g)で得られた
アルカリ清酒を混和して、アルコール分10〜14
％、酸度2.2ml、ブリツクス5.4゜Bxのリキユー
ルを得る。[Scope of Claims] 1. A method for producing liqueur using fruit juice, which comprises the following fruit juice production steps (a) to (c), the alkaline sake production steps (d) to (g), and (h) A method for producing liqueur, comprising a step of mixing fruit juice with alkaline sake. (a) Concentrating and reducing fruit juice to obtain concentrated fruit juice. (b) The obtained concentrated and reduced fruit juice is subjected to a bitterness removal treatment in which bitter components are adsorbed and removed using a synthetic adsorbent. (c) The fruit juice that has been subjected to the bitterness removal treatment is subjected to an ultrafiltration treatment to remove insoluble high molecular weight components using an ultrafiltration membrane to obtain fruit juice. (d) Liquefy rice bran using a liquefying enzyme. (e) Saccharify the obtained liquefied liquid using a saccharifying enzyme to obtain a saccharified liquid. (f) The obtained saccharified liquid is alkalized with an ion exchange resin to obtain an alkaline saccharified liquid. (g) Sake mash obtained from raw rice is added to the alkaline saccharified liquid in a conventional manner to obtain alkaline sake. (h) Mix the alkaline sake obtained in step (g) above with the fruit juice obtained in step (c) above to obtain an alcohol content of 10 to 14
%, acidity 2.2ml, and brix 5.4°Bx.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP20328687A JPS6447368A (en) | 1987-08-14 | 1987-08-14 | Production of liqueur using fruit juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP20328687A JPS6447368A (en) | 1987-08-14 | 1987-08-14 | Production of liqueur using fruit juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6447368A JPS6447368A (en) | 1989-02-21 |
| JPH0314420B2 true JPH0314420B2 (en) | 1991-02-26 |
Family
ID=16471530
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP20328687A Granted JPS6447368A (en) | 1987-08-14 | 1987-08-14 | Production of liqueur using fruit juice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6447368A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010017371A (en) * | 1999-08-10 | 2001-03-05 | 김길용 | Production of raw rice wine using grape, ginseng, etc. |
| KR100903734B1 (en) * | 2007-10-31 | 2009-06-19 | 이순덕 | Manufacturing process of?Makgeolli?mixed with fruit |
| JP2014042458A (en) * | 2012-08-24 | 2014-03-13 | Jomon Seibutsu Kenkyusho:Kk | Drinking water, food improving agent, and food product including the food improving agent and production method of the same |
| JP6208465B2 (en) * | 2013-04-26 | 2017-10-04 | マルボシ酢株式会社 | New sensory liqueur manufacturing method applying deoxidation raw material processing technology |
| JP6613022B2 (en) * | 2014-06-26 | 2019-11-27 | サントリーホールディングス株式会社 | Naringin-containing beverage |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5417191A (en) * | 1977-07-08 | 1979-02-08 | Furuichi Takinosuke | Improved producing method of sake |
| JPS55124489A (en) * | 1979-03-20 | 1980-09-25 | Yuji Nishioka | Preparation of alkaline "sake" |
| JPS5935580A (en) * | 1982-08-24 | 1984-02-27 | Olympus Optical Co Ltd | Speed controller for dc motor |
| JPS61185178A (en) * | 1985-02-13 | 1986-08-18 | Sadao Nakayama | Production of modified refined sake |
-
1987
- 1987-08-14 JP JP20328687A patent/JPS6447368A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5417191A (en) * | 1977-07-08 | 1979-02-08 | Furuichi Takinosuke | Improved producing method of sake |
| JPS55124489A (en) * | 1979-03-20 | 1980-09-25 | Yuji Nishioka | Preparation of alkaline "sake" |
| JPS5935580A (en) * | 1982-08-24 | 1984-02-27 | Olympus Optical Co Ltd | Speed controller for dc motor |
| JPS61185178A (en) * | 1985-02-13 | 1986-08-18 | Sadao Nakayama | Production of modified refined sake |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6447368A (en) | 1989-02-21 |
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