JPH04108372A - Production of fruit wine - Google Patents

Abstract

PURPOSE:To shorten an aging period and to immerse fruits in an alcohol at a convenient time through four seasons by degassing fruits, hermetically packaging, freezing, thawing, further subjecting ultrahigh-pressure treatment and immersing in white liquor. CONSTITUTION:Fruits or flesh of unripe UME (Japanese apricot) or apricot are packaged into a plastic bag such as polyethylene having high gas barrier properties and slightly causing change of quality, the bag is degassed and hermetically sealed. Then, the fruits are frozen by industrial rapid freezing treatment, etc., and, after a fixed period, are thawed by allowing to stand at room temperature. Then the fruits are subjected to a specific ultrahigh-pressure treatment by hydrostatic pressure. After the treatment, the fruits are immersed in an alcohol such as white liquor. Namely, the above-mentioned treatment is a pretreating means of readily extracting essence components from the fruits. Therefore, fruit wine requiring 3-6 months for immersion by a conventional procedure is obtained in a short time of about 2-3 weeks. An ingredient can be conveniently immersed according to one's convenience irrespective of season.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing fruit wine using various fruits and pulps.

[Prior Art] Fruit wine is said to be the natural food of alcoholic beverages and has been enjoyed since ancient times. Riding the health boom in recent years, interest has increased as it greatly contributes to TI for health promotion and beauty creation.
In the case of f+4 plum wine, the method for producing fruit wine, which is commonly pickled in ordinary households, is to wash green plums with water, wipe the water with a trowel, and then pickle them in white liquor with sugars such as rock sugar or honey. , is an extremely simple method. No matter which fruit or pulp is used, the method is similar.

[Point H to be solved by the invention] However, in the conventional method, there is a problem in that the ripening period until the fruit wine can be enjoyed deliciously is too long, from 3 months to 6 years.

In addition, the fruits that are used as ingredients for fruit wine are usually harvested in season, so if you miss the ingredients, you have to wait until the next season, which is an inconvenience.
There are pressures that prevent you from marinating whenever it's convenient for you throughout the year.

Means for Solving the L Problems" The present inventor completed the present invention as a result of research as a method for solving the conventional problems.

That is, in the present invention, fruits that are ingredients for fruit wine are degassed and sealed in polyethylene bags, either alone or together with white liquor, and then frozen and thawed, and then subjected to ultra-high pressure treatment before being soaked in white liquor. It is in the method of producing fruit wine called komu.

The fruit or pulp referred to in the present invention refers to fruits that are pickled as they are, such as popular green plums, apricots, plums, karin, loquats, and gummies, and fruit pulp that is cut into appropriate sizes and pickled, such as pineapple, apples, etc. Therefore, when fruits are frozen and thawed, the skin and pulp of the fruits are denatured, and in order to make it easier for the extract components from the fruit to leak out in white liquor, the fruits are pretreated with high pressure and deterioration. This refers to wrapping fruits in a plastic bag that is difficult to wrap, and then deaerating and sealing the bag using conventional means. This degassing and sealing are essential means for the freezing treatment and ultra-high pressure treatment of the present invention.

The freezing-thawing process in the present invention refers to a process in which fruits, which are the ingredients for fruit wine, are once frozen and then thawed. Industrial rapid freezing may be used; there is no particular restriction on the freezing period as long as the material is kept fresh;
Regarding thawing, you can use any gentle thawing method that does not impair the flavor of the ingredients, such as leaving it at room temperature or thawing it in a microwave.
~7,000 atm, preferably 3,000-5,000
It refers to pressure treatment at about atmospheric pressure for about 5 to 60 minutes. This ultra-high pressure treatment expands the denaturation of the fruits, causing the extract components of the fruit to leak out inside the bag, making it even more likely that the extract components will leak out inside the white liquor.

This allows the fruit wine to mature in a short period of time, greatly shortening the time it takes to enjoy it.

Test Example 1 Regarding fruit wine made from green plums, the fruit wine (target area) that has been pickled using conventional methods and the green plums are degassed and sealed in polyethylene bags, then frozen and thawed before being exposed to ultra-high pressure. Table 1 shows the results of high-performance liquid chromatography (HPLC) analysis of the fruit wine components of the processed and pickled fruit wine (the present invention) after 1 to 4 pickles.

HPLC7i production conditions: Showa Denko 5hodex GA
Post-column derivatization method by system, columns: 5
hodex Jonpak KC-811, precolumn: 5ho4ex Ion++ak C-81OP, detector 5hodex 0AVD-1430na.

This was placed in a polyethylene bag with white liquor 02, degassed and sealed, and then stored in a freezer for 24 hours.

Thaw green plums in degassed and sealed packaging, and store at room temperature for 4 days.
After being allowed to stand for 5 minutes, it was subjected to ultra-high pressure treatment (room temperature, 4,000 atm for 15 minutes).

Then, take this out of the polyethylene bag and sprinkle it with rock sugar.
The white liquor, which had been soaked in 1.6 L of white liquor together with the og, and which had been placed in a polyethylene bag at the beginning, was also returned here for use. After two weeks, the extract components and aroma from the green plums were oozed out into the white liquor, yielding plum wine with a rich aroma.

As is clear from the above results, it was observed that the plum extract component rapidly leaked into the white liquor in the present invention plot.

Hereinafter, the present invention will be explained in detail using Examples.

Example 1 First, green plums were washed with water, dried one by one, and then put into a polyethylene bag using the apricots of Example 2, which were deaerated and sealed. Next, this was stored in the freezer for 4 months, thawed, and subjected to ultra-high pressure treatment (room temperature,
This was then removed from the polyethylene bag and soaked in 18 g of white liquor along with 30 GQ of rock sugar.

When apricot sake was produced in this way, delicious apricot sake was obtained in a short period of time.

1. Effects of the Invention] According to the present invention, fruit wine can be obtained in a short time of 2 to 3 weeks, whereas it would take 3 to 6 months after fermentation and pickling. In addition, most of the fruits used as ingredients are seasonal,
The present invention allows you to pickle ingredients according to your convenience, regardless of the season, by purchasing the ingredients at a low price when they are available, storing them in the freezer for a long or short period of time, and thawing them whenever you like. It's convenient.

Claims (2)

[Claims] (1) A method for producing fruit liquor, which comprises subjecting deaerated and hermetically sealed fruit or pulp to freezing-thawing and ultra-high-pressure treatment, and then soaking the fruit or pulp in an alcohol such as white liquor. (2) The method for producing fruit according to claim 1, characterized in that the fruit or pulp is degassed and hermetically packaged together with white liquor or the like.