JPH05192125A - Fruit wine and its production - Google Patents

Abstract

PURPOSE:To obtain high-quality fruit wine or highly matured, high-quality fruit wine in a short period. CONSTITUTION:The objective fruit wine can be obtained by steeping fruits put to high-pressure treatment in an alcohol-contg. liquor, and the other objective fruit wine can be obtained by high-pressure treatment of the whole material therefor and then by maturing them as necessary. Specifically, the latter wine can be produced by high-pressure treatment of a package obtained by sealing the whole material for the final wine comprising fruits, an alcohol-contg. liquor and additive(s) in a packaging container, and, as necessary, by maturing them. In this production method, if plums are user as the fruits, wrinkle-free plums can be obtained.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fruit liquor and a method for producing the same, and more specifically, a high-quality fruit liquor which has been matured in a short period of time, and a fruit liquor from which this fruit liquor can be obtained in a short period of time. Regarding the method.

[0002]

2. Description of the Related Art In recent years, the demand for alcoholic beverages such as cocktails based on the flavor of fruits has increased with the diversification of consumers' taste.

Among such alcoholic beverages, fruit sake such as plum wine can be easily produced at home and has been popular. Then, as a method for producing this fruit wine, after the fruit is washed, peeled if necessary, and this fruit and sugars such as icing sugar and honey are soaked in an alcohol-containing liquid such as white liquor and stored for aging. The method of making was common.

[0004]

However, in the above method, it takes a certain amount of time until it becomes a state suitable for drinking, for example, in the case of plum wine, it usually takes 3 months or more, and more suitable color and It took a year or more to pick up the mellowness or flavor.

The present invention has been made based on the above circumstances, and an object of the present invention is to obtain high-quality fruit liquor which has been matured in a short period of time and high-quality fruit liquor in a short period of time. A method for producing fruit wine is provided.

[0006]

The constitution of the present invention for achieving the above-mentioned object is a fruit liquor characterized in that high-pressure-treated fruit is dipped in an alcohol-containing liquid. A fruit liquor characterized in that all ingredients of the fruit liquor consisting of the contained liquid and the additive are subjected to high pressure treatment in a mixed state, and further the fruit liquor obtained by aging the above all of the fruit liquor, wherein the fruits are plums. A fruit, which is any of the above fruit liquors having this plum fruit in a wrinkle-free state, in a method for producing a fruit liquor in which the fruit is dipped in an alcohol-containing liquid and aged, the fruit which has been subjected to high-pressure treatment in advance in an alcohol-containing liquid A method for producing a fruit liquor characterized by being pickled, comprising mixing all the ingredients of fruit liquor consisting of fruit, an alcohol-containing liquid and additives and simultaneously subjecting them to high pressure treatment. A method for producing a fruit liquor which is a brewing method, and is further ripened by storage after high-pressure treatment, wherein the fruit is a plum fruit, and the fruit wine according to any one of the above, which obtains a fruit wine having the plum fruit in a non-wrinkle state. Is a manufacturing method.

The first fruit liquor of the present invention can be produced as follows by suitably adopting the first production method of the present invention. First, the fruits are washed. As for the fruit, various fruits can be appropriately selected and used according to taste, and for example, plum, strawberry, apple, carin, etc. can be particularly preferably used. Water may be usually used to wash the fruit, but an organic acid aqueous solution such as an ascorbic acid aqueous solution may be used.

After washing, the fruits are peeled off if necessary, and the fruits are further cut if necessary. The fruit is then usually sealed in a packaging container. Specifically, only the fruit may be vacuum-packed, or an alcohol-containing liquid such as white liquor or water may be filled in the packaging container together with the fruit and sealed. Further, additives such as liquid sugar and honey may be filled in the packaging container together with the fruit and sealed.

The form of the packaging container used is not particularly limited as long as it can be sealed, and may be, for example, a pouch or a cup-shaped container. Subsequently, the fruit sealed in the packaging container as described above is subjected to high pressure treatment.

A pressure medium is used for this high-pressure treatment, and the pressure medium may be appropriately selected from water, silicone oil, etc., depending on the type of contents, the form of the packaging container, and the like. .. For this high-pressure treatment, various high-pressure treatment devices such as those using a reciprocating pump can be used.

It is difficult to determine the high-pressure treatment conditions uniformly because it depends on the type of fruit, but usually the pressure is 100 kgf / cm ² or more, preferably 1000 kg.
f / cm ² or more, and the treatment time is 1 second or longer, preferably 1 minute or longer.

Then, the fruits which have been subjected to the high pressure treatment as described above are put into a storage bottle which has been thoroughly washed and then wiped dry. To put it concretely, put fruits and additives such as rock sugar in a storage bottle alternately, and when the predetermined amount is finished, pour a predetermined amount of alcohol-containing liquid such as white liquor, and then seal this storage bottle in a cool dark place. Let stand and ripen the fruit wine. In addition, since the drip is formed from the high-pressure-treated fruit over time, it is desirable to use the high-pressure-treated fruit promptly.

[0013] It is difficult to determine the storage period for ripening fruit liquor depending on the type of fruit liquor, so that it is difficult to determine it uniformly. You can get good plum wine, and in about three months, you can get more matured plum wine.

Further, the second fruit wine of the present invention can be manufactured as follows by suitably adopting the second manufacturing method of the present invention. In the second manufacturing method of the present invention,
The fruits are washed in the same manner as in the above-mentioned first production method, peeled if necessary, and further cut if necessary, and then all the ingredients of fruit wine, that is, addition of fruits and sugar, etc. are added. The product and an alcohol-containing liquid such as white liquor are filled and mixed in a packaging container and sealed to form a package. Next, this package is subjected to high-pressure treatment in the same manner as in the first manufacturing method described above. The high-pressure treatment conditions are the same as in the first manufacturing method described above. In the second fruit liquor of the present invention thus obtained, the fruit component is extracted by high-pressure treatment, and the fruit extract component is eluted in the alcohol-containing liquid.
It can be used as it is for drinking. Here, examples of fruits suitably used in the second production method of the present invention include strawberry, orange, mandarin orange, lemon, pineapple, and ume.

Then, the third fruit wine of the present invention is obtained by the third production method of the present invention in which the second fruit wine of the present invention is aged. Specifically, all the high-pressure-treated fruit liquor materials are stored by leaving them in a cool dark place, and this storage may be carried out by transferring the contents of the packaging container described above to a storage bottle, or You may save it as it is. In addition, the storage period for aging the second fruit wine of the present invention is the same as the above first period.
Is the same as in the manufacturing method of.

Furthermore, the fourth fruit wine of the present invention can be obtained by the fourth production method of the present invention in which plum fruit is used as the fruit. That is, when plum fruit is used as the fruit and any one of the above-mentioned first manufacturing method, second manufacturing method and third manufacturing method is applied, shrinkage and wrinkles are significantly reduced and a good appearance and A wrinkle-free plum having a texture is obtained. Here, the non-wrinkled plum refers to plum fruits in which no wrinkles are observed at all or the number of wrinkles is at most about 1 to 2 even if wrinkles are generated. In the conventional method for producing umeshu, the osmotic pressure differs due to the difference in sugar concentration inside and outside the ume fruit, and when the extract content in the ume fruit is extracted into the alcohol-containing liquid, the ume fruit contracts and the rind peels. It is suspected that wrinkles will occur in the liquor, and the icing sugar gradually dissolves in the alcohol-containing liquid to gradually increase the sugar concentration in umeshu and minimize the effect on ume fruit contraction due to changes in osmotic pressure. Has been used for a long time, but it is well known that wrinkles are still observed in the plum fruits in the plum wine. On the other hand, there is also a method of suppressing the contraction of plum fruits by controlling the sugar concentration in plum wine, but in this method, controlling the sugar concentration is complicated.
On the other hand, according to the method of the present invention, the plum fruit does not shrink even after the extract component is extracted, the generation of wrinkles is prevented, and the labor for controlling the sugar concentration can be omitted. However, it is unclear why the method of the present invention prevents the occurrence of wrinkles in plum fruits. The thus obtained fourth fruit liquor of the present invention has a good appearance and texture, and has a chewy, non-wrinkled plum.

[0017]

In the first production method of the present invention, the fruits are sealed in the packaging container and subjected to high pressure treatment in that state.
High-pressure processed fruits, additives such as rock sugar and alcohol-containing liquid such as white liquor were placed in a storage container, and this storage container was allowed to stand in a cool and dark place, and matured sufficiently in a short period of time as compared with conventional methods. The first fruit wine of the present invention is obtained.

Further, in the second production method of the present invention, all the ingredients of fruit liquor, that is, fruits, an alcohol-containing liquid such as white liquor, and additives such as sugar are sealed in a packaging container to form a package. Then, high-pressure treatment is carried out in the state of this package, whereby the second fruit wine of the present invention is obtained. Further, according to the third production method of the present invention in which the second fruit wine of the present invention thus obtained is allowed to stand in a cool dark place for aging, the third mellow taste of the present invention is further increased.
You can get fruit wine.

Furthermore, the first aspect of the present invention is obtained by using plum fruits as fruits.
Through the fourth production method of the present invention, which is carried out by any one of the third to third production methods, the fourth fruit wine of the present invention having no wrinkle plum can be obtained.

[0020]

EXAMPLES The present invention will be described in more detail below by showing examples of the present invention. (Example 1) Ome was washed with water to remove dust adhering to the epidermis, and then thoroughly wiped off with water.

The ume, sugar and white liquor (alcohol content of 35 degrees) were packed in a packaging bag (15 cm × 20 cm) at a weight ratio of (Ome) :( sugar) :( white liquor) of 1: 1: 1.8. Filled and sealed. The packaging bag has polyethylene terephthalate (thickness 12 μm)
/ Nylon (thickness 15 μm) / Polypropylene (thickness 6
0 μm) was used for the three-layer laminated sheet.

Next, a high-pressure treatment was carried out on the packaging bag in which the ume, sugar and white liquor were filled and sealed as described above under the following conditions. High-pressure treatment conditions Pressurized medium; water (20 ° C.) pressure; 4000 kgf / cm ² treatment time; 10 minutes The packaging bag subjected to the above-mentioned high-pressure treatment is left as it is in a dark place at a temperature of 22 ° C. and immediately after the high-pressure treatment, 1 The aroma and flavor of each fruit wine were evaluated after months, two months, and three months. The results are shown in Table 1.

The fragrance was evaluated by the sensory test in the following four stages. ⊚: Very good O: Good Δ: Some fragrance is felt X: No fragrance is felt Further, the flavor was evaluated by tasting the undiluted solution by 10 panelists.

Furthermore, the ume fruit in the ume liquor thus obtained did not show any shrinkage or wrinkle regardless of the length of the storage period, and had a good appearance and texture and a crunchy texture. ..

[0025]

[Table 1] (Comparative Example 1) Fruit wine was produced in the same manner as in Example 1 except that the high-pressure treatment was not carried out in Example 1, and the fruit wines after 1 month, 2 months and 3 months were prepared. The aroma and flavor were evaluated in the same manner as in Example 1 above. The results are shown in Table 1.

The ume fruit in the ume liquor thus obtained showed contraction and wrinkling regardless of the length of the storage period. (Example 2) Ome was washed with water to remove dust adhering to the epidermis and then thoroughly wiped off with water.

This ume was filled in a packaging bag, and white liquor (alcohol content: 35 degrees) was filled in the packaging bag and then sealed. The same packaging bag as that used in Example 1 was used.

[0028] After that, about this packaging bag,
The high pressure treatment was carried out under the same conditions as in (1). Next, this packaging bag is opened, and by using high-pressure-treated Ome and white liquor, the weight ratio of (Ome) :( frosted sugar) :( white liquor) becomes 1: 1: 1.8. Then, put Ome, rock sugar and white liquor in a dry storage bottle, seal it and leave it in a dark place at a temperature of 22 ° C., and aroma and flavor of each fruit sake after 1 month, 2 months and 3 months. Was evaluated in the same manner as in Example 1 above. The results are shown in Table 1.

Further, the appearance of each fruit sake after 1 month, 2 months and 3 months was evaluated by visual observation. The results are shown in Table 2. Furthermore, the ume fruit in the ume liquor thus obtained did not show shrinkage or wrinkles regardless of the length of the storage period, had a good appearance and texture, and had a crunchy texture.

[0030]

[Table 2] (Comparative Example 2) Ome was washed with water to remove dust adhering to the epidermis, and then wiped well.

The ume and rock sugar were alternately placed in a dry storage bottle, and white liquor (alcohol content: 35 degrees) was poured into the storage bottle. In addition, the ratio of Ome, rock sugar, and white liquor was set so that the weight ratio of (Ome) :( frost sugar) :( white liquor) was 1: 1: 1.8. The storage bottle was sealed and allowed to stand in a dark place at a temperature of 22 ° C., and the aroma and flavor of each fruit sake after 1 month, 2 months and 3 months were measured as in Example 1 above.
Evaluation was performed in the same manner as in. The results are shown in Table 1.

The appearance of each fruit sake after 1 month, 2 months and 3 months was evaluated in the same manner as in Example 2. The results are shown in Table 2. In addition, the ume fruit in the ume liquor thus obtained showed contraction and wrinkling regardless of the length of the storage period.

Examination of Results As is clear from Tables 1 and 2, the plum wines of Examples 1 and 2 matured faster than the plum wines of Comparative Example 1 and Comparative Example 2, and were sufficiently matured after two months. While aging proceeded, it took three months for the plum wines of Comparative Example 1 and Comparative Example 2 to mature sufficiently. From this result, according to the present invention, there is provided a high-quality plum wine that has been sufficiently aged in a short period of time and a method for producing fruit wine that can obtain high-quality fruit wine in a short period of time as compared with the conventional method. Was confirmed. It was also confirmed that the plum wines of Examples 1 and 2 had plum fruits without shrinkage and wrinkles.

[0034]

As described in detail above, according to the present invention, high-pressure-treated fruits are soaked in an alcohol-containing liquid, and ripening progresses in a short period of time to give a fruity aroma and a mellow, pleasant texture. Quality fruit liquor,
Alternatively, all the high-pressure processed fruit liquor ingredients are aged,
It is possible to provide a high-quality fruit wine that is mellow and has a fruity aroma as it matures in a short period of time and is mellow and has a pleasant mouthfeel. It is possible to provide a method for producing fruit liquor which can be obtained in a short period by subjecting all materials of liquor to high pressure treatment. Further, by using plum fruit as a fruit, a fruit wine having a good appearance and texture, and a chewy, non-wrinkle plum, and a method for producing the same are provided.

Claims (8)

[Claims] 1. A fruit liquor characterized in that the high-pressure-treated fruit is immersed in an alcohol-containing liquid. 2. A fruit liquor characterized in that all materials of fruit liquor consisting of fruit, alcohol-containing liquid and additives are subjected to high pressure treatment in a mixed state. 3. The fruit liquor according to claim 2, wherein all the ingredients of the fruit liquor are further aged. 4. The fruit liquor according to claim 1, wherein the fruit is plum fruit and the plum fruit is in a wrinkle-free state. 5. A method for producing a fruit liquor in which a fruit is soaked in an alcohol-containing liquid for aging, wherein the fruit which has been subjected to high-pressure treatment in advance is immersed in the alcohol-containing liquid. 6. A method for producing fruit liquor, which comprises mixing all materials of fruit liquor consisting of fruit, alcohol-containing liquid and additives and simultaneously subjecting them to high pressure treatment. 7. The method for producing fruit wine according to claim 6, wherein the fruit wine is further aged by storage after the high-pressure treatment. 8. The fruit wine as claimed in claim 5, wherein the fruit is plum fruit, and the fruit wine has the plum fruit without wrinkles.
The method for producing fruit wine according to any one of 1.