JPH0446553B2 - - Google Patents

Description

[Detailed Description of the Invention] Yugao is an annual climbing plant belonging to the Cucurbitaceae family, and its white flowers bloom at night, and the fleshy part of its fruit is cut into long strips and dried to produce Kanpiyo.

The ingredients of Yugao are 96.6% water, 0.12% protein,
Fat 0.03%, hydrated carbon 1.4%, fiber 0.03%, ash content
Contains 1.73% other vitamins and minerals. Yugao fruit juice has no sugar and is almost tasteless.
Adding fresh fruit juice of other species or flavorings that are odorless and therefore have a good flavor,
You can't get good quality wine without adding flavor and supplementing sugar.

This invention uses the center part of the fruit, which contains seeds, which is produced in large quantities as a by-product when producing Campiyo, as the main material, and steams and crushes this to produce fruit juice that contains other types of fruit containing good flavor. Add fresh fruit juice from the fruit to replenish the flavor, add honey to replenish the sugar, and add the juice slurry of pollen balls collected by bees from natural flowers as a nutritional source for the yeast. (Satsucharomyces cerevisiae)
Fermentation is carried out by adding sake mash, which is a pure culture of Aspergillus oryzae and mold (Aspergillus oryzae) in fruit juice.In the middle of this fermentation, pure raw royal jelly is added to the fermented moromi, and the active ingredients of royal jelly are extracted by the enzymatic action of the mold. It is a mellow and delicious liquor that is fused with wine, and by drinking it, the purpose is to take in its active ingredients into the body and contribute to beauty and health.

Campiyo is one of the prefecture's specialty products, and the Yugao produced in this prefecture as the raw material for campiyou accounts for 85% of the national production. Therefore,
The amount of by-products produced is enormous, and the dumping of these on riverbeds has become a problem of water pollution and other pollution.

The present invention has succeeded in preventing pollution, processing and fermenting unused resources, and transforming them into delicious sake. In addition, in order to obtain high-quality wine, healthy growth of yeast is a prerequisite, and in the present invention, as a nutritional source for yeast, a slurry of fruit juice from pollen balls collected by bees from natural flowers is added. As a result, we were able to meet that condition. Fruits containing good flavor that can be added to Yugao juice include grapes, lemons, mandarin oranges, yuzu, apples, strawberries, apricots, peaches, etc. Wild nuts, medicinal herbs, etc. can also be added as flavoring agents. .

By adding fruit juices with different flavors to Yugao fruit juice and fermenting them, it is possible to make a wide variety of wines based on those flavors. Additionally, experiments have shown that fermentation progresses more smoothly when raw royal jelly is added to fermented moromi midway through fermentation.

Example 5 liters of juice obtained by steaming and crushing Yugao was supplemented with the juice of 3 lemons as a flavor source, and honey was added to bring the sugar content of the juice to 25%.

As a nutritional source for yeast, 50g of pollen balls are added to fruit juice and stirred to create a turbid liquid, which is then mixed with yeast (Satucharomyces cerevisiae) and mold (Aspergillus cerevisiae).
Fermentation is carried out by adding 150 c.c. of sake mash, which is a pure culture of M. oryzae), with fruit juice, and in the middle of this fermentation,
5g of pure raw royal jelly is added to the fermented moromi, and the active ingredients of the royal jelly are fused into the wine through the enzymatic action of the mold.

Main fermentation is carried out at 20℃ to 25℃ for 7 to 10 days, the yeast is separated, the wine is returned to the fermentation tank for post-fermentation, the wine is drained, and the supernatant wine is placed in barrels or tanks. It was packed and aged at 12°C to 15°C for 6 months to 1 year to obtain Honey Fruit Wine 4.5 with an alcohol content of 12%.

Claims (1)

[Claims] 1. To the fruit juice obtained by steaming and crushing Yugao fruit, fresh fruit juice of other kinds of fruits containing good flavor or flavoring agents are added to replenish the flavor, and honey or other ingredients are added to the fruit juice. Sugar is added to supplement the sugar, and as a nutritional source for the yeast, a slurry of fruit juice from pollen loads collected by bees from natural flowers is added, and yeast (Saccharomyces cerevisiae) and mold (Aspergillus spp. Fermentation is carried out by adding sake mash, which is a pure culture of M. oryzae) with fruit juice, and in the middle of this fermentation, pure raw royal jelly is added to the fermented moromi. A honey fruit wine that prevents cloudiness in wine caused by white matter, fat, cellulose, pectin, etc. 2. To the juice obtained by steaming and crushing the Yugao fruit, add fresh fruit juice of other types of fruit or flavorings that contain a good flavor to replenish the flavor, and add honey or other sugars to supplement the flavor. Honey fruit wine according to claim 1. 3. The honey fruit wine according to claim 1, wherein a fruit juice cloudy liquid of pollen balls collected by bees from natural flowers is added as a nutritional source for the yeast. 4 Fermentation is carried out by adding yeast (Saccharomyces cerevisiae) and mold (Alpergillus oryzae) pure cultured with fruit juice, and in the middle of this fermentation, pure raw royal jelly is added to the fermented moromi to stimulate the enzymatic action of the mold. The honey fruit wine according to claim 1, wherein the active ingredient of royal jelly is fused into the wine.