JPH05123154A - Production of longan wine and longan vinegar - Google Patents

Abstract

PURPOSE:To obtain a longan (Nephelium longanum) wine having peculiar sweetness and aroma by inoculating fruits comprising longans with a wine yeast and subsequently culturing the yeast for the fermentation of the fruits. CONSTITUTION:Fruits comprising longans are inoculated with a wine yeast and subsequently cultured for the fermentation of the fruits to obtain a longan wine. Since the saccharide content of the longan is limited a saccharide is supplied for the wine, which is preferably exemplified by sucrose, glucose, fructose and maltose.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing longan wine and longan vinegar using specific fruits and longan.

[0002]

2. Description of the Related Art Conventionally, wine brewed from various fruits as raw materials has been produced, but fruits other than grapes are made of apples, strawberries, cherries, loquats, peaches, tangerines, apricots. There are some made from such materials.

Further, vinegar brewed from the above-mentioned wine and the like has been manufactured as the alcoholic vinegar.

[0004]

Therefore, for these wines, we have produced wine and sake vinegar that make the best use of the sweetness and aroma of each fruit. The production of new wine can be considered. Therefore, in recent years, there has been a demand for wine and vinegar made from Ryugan, which makes use of the unique sweetness and fragrance of Ryugan, in addition to raw or dried Ryugan.

A first object of the present invention is to provide a method for producing longan wine which is excellent in the flavor unique to longan by using longan as a raw material. A second object of the present invention is to provide a method for producing excellent retained longan vinegar without using the longan wine as a raw material without changing the flavor unique to longan.

[0006]

[Means for Solving the Problems] The first aspect of the present invention is, in a method for producing wine in which wine yeast is inoculated and cultured and fermented, wherein the fruit is a long eye. Longan has a low sugar content and therefore is supplemented with various sugars such as sucrose, glucose, fructose and maltose.

[0007] A second aspect of the present invention is, in a method for producing liquor vinegar in which wine is inoculated and cultivated with acetic acid bacterium, wherein the wine is Longan wine.

[0008]

The present invention thus constructed pays attention to longan, which has a unique sweetness and scent, so that longan wine and longan vinegar can be produced in a direction to effectively utilize them.

[0009]

【Example】

(First Example) In order to more specifically describe the present invention, a method for producing longan wine will be described as a first example.

First of all, the raw material (Scientific name: Eupho)
ria longana or Nephelium l
Organa), it is an evergreen tree of the sectaceae native to the Chinese mainland and contains a trace amount of non-toxic alkaloids that can be used mainly as a nutrient tonic blood supplement. It should be noted that in this example, Taiwan-made dragon eye was used.

Next, Dragon Eye 1.4K with skin and seeds removed
When g was mashed with a juicer and 800 ml of the mash obtained by crushing was measured, it was 11% by weight. In addition to this,
Sucrose was added to supplement sucrose so that the sucrose content became 20% by weight. After the completion of the supplemental sugar, 100 mg / l of potassium metabisulfite (meta potassium) was added to the porridge-shaped long eye and left for 5 to 10 hours. As wine yeast on this neglected porridge-shaped dragon eye, 13% glucose, 0.5% yeast extract and 2% malt extract were cultivated at 30 ° C in advance, and then the measured amount obtained by a centrifuge was 3 to 5 g. Saccharomyces cerevisiae (Japanese Sake Brewing Association) was inoculated and cultured, and fermented at a low temperature of 15 ° C for about 10 days. After the completion of fermentation, the fermented liquid was squeezed with gauze and centrifuged at 8000 rpm in a continuous centrifuge, and 600 ml of the obtained supernatant was transferred to another tank. The alcohol content of this finally-formed longan wine was 9.4%.

[0012] As described above, in the method for producing longan wine according to the first embodiment, by using longan as a raw material, it is possible to produce longan wine having a light and unique flavor without releasing aroma components peculiar to longan. You can

In addition, the trace amount of non-toxic alkaloids contained in Ryugu remains in the wine making process,
It can also be used as a nourishing tonic blood supplement. (Second Example) Hereinafter, a method for producing longan vinegar will be described with reference to a second example.

100 ml of Ryugu wine produced in the first embodiment was placed in a fermenter, and 1 platinum loop of acetic acid bacterium Acetobacter aceti was inoculated and cultured on the Ryugu wine in the fermenter at a fermentation temperature of about 30 ° C. If left to stand for 4 to 10 days, Ryugu vinegar with an acetic acid concentration of 5% will be produced.

As described above, in the method for producing longan vinegar according to the second embodiment, by using longan wine as a raw material, it is possible to produce liquor vinegar having a unique and excellent flavor derived from longan.

Further, since a trace amount of non-toxic alkaloids contained in Ryugu wine remain, it can be used as a vinegar for health food such as a nutrient tonic and blood supplement. The present invention is not limited to the above-mentioned examples, and for example, in the above-mentioned second example, Acetobacter aceti was used as the acetic acid bacterium, but any of those commonly used as acetic acid bacterium for producing vinegar can be used. You may.

[0017]

As described in detail above, the method for producing longan wine according to the first aspect of the present invention has an excellent effect that it is possible to produce longan wine having an excellent flavor unique to longan.

In addition, the method for producing longan vinegar according to the second aspect of the present invention has an excellent effect that the flavor unique to longan wine does not change, and a good method for producing retained longan vinegar can be obtained. Play.

Claims (2)

[Claims] 1. A method for producing wine, which comprises inoculating and culturing wine yeast into fruit and fermenting the fruit, wherein the fruit is a longan. 2. A method for producing vinegar, which comprises inoculating and culturing wine with acetic acid bacteria to produce vinegar, wherein said wine is longan wine.