JPH0673446B2 - Watermelon wine manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing watermelon wine using watermelon as a raw material.

[Conventional technology]

Currently, most of the consumption patterns of watermelon fruits are treated as raw food, which lags other fruits in terms of processing and utilization. The reason for this is that it is treated as a fruit in the distribution process, but it does not leave the area of vegetables at the production stage.
The extremely difficult removal of lactic acid contributes to the delay in the food processing field.

As a technique for using watermelon in the food processing field, JP-A-51-
There is a method for producing an alcoholic beverage made from watermelon as disclosed in Japanese Patent No. 86192. This is a vacuum-concentration of the watermelon juice,
The watermelon wine is obtained by adjusting the acid sugar ratio, adding a fermented product and fermenting, and also obtaining the watermelon brandy based on the watermelon wine.

[Problems to be Solved] However, according to the conventional method for producing an alcoholic beverage using watermelon as a raw material, there are the following problems.

The method of removing the odor is to concentrate the squeezed juice of the watermelon under reduced pressure, but it requires expensive vacuum equipment and the cost of the alcoholic beverage made from the watermelon is inevitably high. Also, the vacuum concentration process takes a lot of time, and is not suitable for supplying a large amount according to the time of shipment of watermelon.

It is necessary to produce a large amount of watermelon juice at the time of shipment from the watermelon, refrigerate it, and put it in the brewing process as needed, but refrigeration storage as a vacuum concentrated solution poses a problem in preventing the growth of various bacteria. .

An object of the present invention is to solve the above problems, and to provide a method for producing watermelon wine that can be put to practical use, and in particular, an improved method for removing smelt and a brewed liquid for watermelon wine. It is intended to improve the shelf life of watermelon juice.

[Means for solving problems]

In order to solve the above problems, the method for producing watermelon wine according to the present invention comprises the following six steps.

There must be a squeezing process in which the edible portion of watermelon is crushed, preheated and squeezed.

The "preheating" is performed to improve the juice extraction effect and also contributes a little to the removal of odor.

There must be a step of obtaining clear fruit juice by solid-liquid separation treatment of the juice.

"Solid-liquid separation treatment" is to remove the residue of the squeezed juice. Usually, centrifugation is performed after centrifugation.

The “clarified fruit juice” has a lower odor than the cloudy fruit juice (squeezed juice) that is not subjected to the solid-liquid separation treatment because it does not have any residue.

After adding primary activated carbon to the clear juice, 11
There shall be a high-temperature heating step in which heating is performed under the heating conditions capable of removing the odor in the range of 5 to 130 ° C for 15 seconds to 127 minutes.

The addition of "primary activated carbon" is for adsorbing the smell of clarified juice, and the amount added varies depending on the type of activated carbon.
"High temperature heating" is to enhance the adsorption effect. The heating conditions are specified by heating temperature versus heating time, and for example, about 115 ° C-127 minutes, about 125 ° C-2 minutes, about 130 ° C-15 minutes.
Seconds. By adding the primary activated carbon and using the high-temperature heat treatment in combination, it is possible to obtain fruit juice from which the odor has been removed. This high temperature heating also has the effect of sterilizing and sterilizing the fruit juice, and provides the fruit juice with long-term storage.

There is a step of adding secondary activated carbon to the juice containing the primary activated carbon after heating and filtering this.

A so-called "burnt or caramel odor" is added to the fruit juice from which the odor has been removed after heating at high temperature, accompanying the high temperature heating. In order to remove this caramel odor, "secondary activated carbon is added" to adsorb the caramel odor, after which the primary activated carbon and secondary activated carbon are removed by "filtration", and the odor is also caramelized. You can get watermelon juice with no odor.

There must be a step of fermentation adjustment for filtration as watermelon juice.

"Fermentation adjustment" means adding organic acids (tartaric acid, citric acid, malic acid, etc.) and potassium bisulfite to impart antibacterial properties and adjusting flavors such as supplement sugar or adjustment of acidity of various sugars. Say.

There is a step of brewing by adding a fermentation carrier mainly composed of yeast to the adjusted fruit juice.

〔Example〕

 Next, examples of the present invention will be described.

(About the manufacturing method of watermelon juice) First, crush the edible portion of watermelon and preheat (about 95-98 ℃)
And squeezed with an extractor. Preheating is a conventional treatment in the juice extraction process of various fruit juices, and has the function of enhancing the juice extraction effect. Especially in the squeezing of watermelon, it also acts to reduce the odor. Here, the yield of the edible portion of watermelon is 62.3%, the squeezing rate is 79.1%, and the Brix degree of squeezing BX
The degree was 8.2.

Next, the obtained juice was cooled and subjected to a solid-liquid separation treatment by centrifugation and filtration to obtain a clear juice (raw fruit juice). Since squeezed juice is cloudy fruit juice and the presence of its residue is considered to be one of the causes of odor, it is desirable to obtain clear juice. Here, the yield of clear juice was 87.6%, and 42.6% of clear juice was obtained based on the raw watermelon.
Here, the sugar composition was examined by liquid chromatography, and the direct reducing sugar was examined by a conventional method. The sugar composition of 100% by weight of clear juice is 100% glucose, 3.39% fructose, 6.97% sucrose, 11.74% in total, 4.35% in direct reducing sugar.
Was analyzed. According to these results, it was found that the clarified fruit juice was composed of three main sugars, and simple fermentation with a fermentation carrier was possible without adjustment. However, this clarified fruit juice still has a smelt odor, and it is necessary to actively take a scent removal method in order to use it as watermelon juice.

By the way, the odorous component is considered to be a mixture of acetaldehyde of carbonyl compound, enanthate ester, hexyl alcohol and caproic acid aldehyde belonging to amine compound, methyl mercaptan, etc., but it is necessary to remove all of these substances. is there. Therefore, the unique removal method in the present application is to use addition of activated carbon and heat treatment in combination to activate the adsorption of activated carbon and exert a synergistic deodorizing effect.

That is, the data obtained by changing the amount of primary activated carbon and the heating conditions by using an autoclave (high-temperature high-pressure heater) in 300 ml of clarified juice are shown in Table 1 at the end of the specification. here,
The activated carbon used was selected Shirasagi and Shirasagi MCL (manufactured by Takeda Pharmaceutical Co., Ltd.), and sensory evaluation of the smell of smelt in each case was added. The sensory evaluation method is a limit method by 8 panelists, where the descending series of ignorant stimulus values is r ′ and the rising series of ignorant stimulus values is r ″,
The stimulus threshold RL = (r ′ + r ″) / 2 is used for determination. In Table 1, Kikimi I is a sensory evaluation of the smell of fruit juice after the addition of primary activated carbon and high temperature heating, and the primary activity It was found that the effect of deodorization increases as the amount of carbon used is increased and the heating temperature is increased or the heating time is increased. The value stimulus value was r ″ = 10.5 and the stimulation threshold RL = 9.4. Therefore, at least Kikimi No. 10 or more, that is, about 121
It was found that under the heating condition of -10 ° C for 10 minutes or more, the odor can be removed without any problem when the amount of primary activated carbon used is 500 g. It goes without saying that the heating conditions of about 121 ° C. for 10 minutes or more are not limited to this heating temperature and heating time. Heating at about 121 ° C. for 10 minutes is thermally performed, for example, at about 115 ° C.
It should be noted that it is equivalent to heating at -127 minutes, about 125-2 minutes, and about 130-15 seconds. The removal of odor is an essential condition for the addition of primary activated carbon, but its adsorption effect becomes extremely remarkable by high temperature heating, so it is concluded that the addition of a large amount of primary activated carbon does not necessarily increase the adsorption effect. Can not. That is, according to the embodiment,
This is because it can be presumed that the addition of 500 g of primary activated carbon is already sufficient under the above heating conditions.

On the other hand, the addition of caramel odor associated with high temperature heating poses a problem.
High-temperature heating achieves short-time deodorization of odor, but on the other hand, it causes deterioration of quality due to addition of caramel odor. In this method of removing caramel odor, secondary activated carbon is added to fruit juice containing primary activated carbon after heating, and Table 1 shows data obtained by changing the amount of secondary activated carbon used. A sensory evaluation for caramel odor (Kikimi II) was added. The evaluation method is the same as that of the smelt odor, and the case where the heating condition is maximum and the amount of secondary activated carbon used is 500 g is defined as No. 1 of the KIKI II. As a result, the ignorance stimulus value r '= 7 in the descending series of Kikimi II and the value stimulus value r "= 9.8 in the ascending series, and the stimulation threshold RL = 8.4. In other words, it can be said that the caramel odor can be wiped off when the amount of secondary activated carbon used is 2000 g under heating conditions of about 121 ° C. for 10 minutes The minimum amount of secondary activated carbon that can remove the caramel odor is It is inferred that there is a correlation with the amount of primary activated carbon used, as suggested by Table 1. If the amount of primary activated carbon used is sufficient to remove the odor, the caramel odor caused by it may be increased during high temperature heating. The amount of secondary activated carbon used is inevitably small, since the amount of primary activated carbon used is 2000 g and the amount of secondary activated carbon used is 2000 g at heating conditions of about 121 ° C for 10 minutes. On the contrary, the amount of primary activated carbon used is mostly spent to remove the odor. In this case, it is necessary to addition of a large amount of secondary activated carbon usage. This heating conditions about 121 ° C. -1
In 0 minutes, primary activated carbon usage 500g, secondary activated carbon usage
It can be inferred from the case of 2000 g. However, heating condition role 121 ℃
Even if the primary activated carbon usage amount is 500 g and the secondary activated carbon usage amount is 500 g in 10 minutes, both the odor and caramel odor are removed. You can say that 500g is enough.

Therefore, when the Kiki Taste I and Kiki Taste II are combined from this Example, the conditions for being able to drive out the odor and caramel odor are heating conditions of about 121 ° C. for 10 minutes, and the minimum amount of primary activated carbon used is 500 g. It can be seen that the minimum amount of secondary activated carbon used is tentatively 500 g. However, in the present example, the activated carbon used was selected Shirasagi and Shirasagi MCL (manufactured by Takeda Pharmaceutical Co., Ltd.).
It should be noted that the minimum amount of activated carbon used is not limited to the above examples, since the amount required and sufficient for deodorization will be slightly different from the above data.

The fruit juice obtained under heating conditions of about 121 ° C. for 10 minutes was filtered to separate the active carbon, and a watermelon juice with no odor or caramel odor was obtained, but in terms of the components associated with the use of activated carbon and high temperature heating. I examined the effect of. In Table 1, TA is acidity,
AA showed amino acid content, and DRS showed direct reducing sugar, but almost no change was observed.

(About watermelon wine manufacturing method) Primary activated carbon consumption 500 at heating temperature of about 121 ℃ -10 minutes
The production method of watermelon wine was investigated by using watermelon juice obtained with g and secondary activated carbon amount of 500g. The raw watermelon juice has a Brix degree BX ° of 9.4, which allows unfermented fermentation using a fermentation carrier. In order to obtain high-alcohol watermelon wine, it is necessary to supplement sugar. In this example, 100 ppm of meta potassium (potassium bisulfite) was added to the raw material juice in order to promote antibacterial activity against various bacteria in alcohol fermentation. It is also possible to add an organic acid (tartaric acid, citric acid, malic acid, etc.) to impart antibacterial properties.

As yeasts which are fermentation carriers, sake association yeast 3 (W-3) sold by the Japan Brewing Association, sake yeast 7
No. (K-7) and Sake Association Yeast No. 9 (K-9) were used.

First, 100 ml of the above-prepared raw material juice was inoculated with each of the above-mentioned three types of yeast and fermented at 28 ° C. for 2 days to prepare a mother of liquor. Next, add 40 ml of each liquor to 400 ml of raw juice and ferment for 5 days at 25 ° C.
I got gourd wine. The ingredients of the raw juice and each watermelon wine are shown in Table 2 at the end of the specification.

As is clear from Table 2, about 98% of the sugar content of the raw fruit juice
The above was fermented to produce a corresponding amount of alcohol. A small amount of residual sugar remained as direct reducing sugar. Of course, each watermelon wine is a rich fruit wine without smelling or caramel odor, and each watermelon wine brewed was a good one with its own flavor due to the difference in the type of yeast used.

(Production method of watermelon brandy) Under the heating conditions of about 121 ° C. for 10 minutes, the watermelon juice obtained at a primary activated carbon usage amount of 500 g and a secondary activated carbon usage amount of 500 g was used as a fermentation adjustment, and tartaric acid was added to pH 4. The raw material watermelon wine 10.8L was obtained. Using Sake Association Yeast No. 3 (W-3) sold by the Japan Brewing Association, 10% of the watermelon wine whose flavor was adjusted beforehand was fermented at 28 ° C. for 3 days to prepare a sake mother. About all the raw juices using this sake mother
Fermentation was carried out at 25 ° C. for 6 days to obtain a raw watermelon wine.

The raw watermelon wine was distilled using a pot still type distillation apparatus (20 L capacity, made of copper alloy) to obtain 3.7 L of a crude distillate. Further, this crude distillate was redistilled with a pot still type distillation apparatus (3 L, glass) to produce watermelon brandy (alcohol content 73%, 0.5 L). The ingredients of the raw watermelon wine and watermelon brandy are shown in Table 3 at the end of the specification.

In this watermelon brandy, of course, the odor of the raw material characteristic is not sensually recognized, and it has a fruity aroma and mild taste, which is flavorfully converted to distilled liquor.

〔The invention's effect〕

As described above, the method for producing watermelon wine according to the present invention is characterized by the method of removing the odor of the raw material characteristics, and after adding the primary activated carbon to the clarified juice, the temperature of the predetermined heating conditions is increased. Since the odor is removed by the high temperature heating step of heating below, and the caramel odor imparted by the high temperature heating step is removed by the addition of secondary activated carbon, the following effects are exhibited.

That is, according to such a manufacturing method, it is possible to mass-produce the watermelon juice for the watermelon wine without the smell of odor quickly and inexpensively without the need for an expensive vacuum device, and to commercialize the watermelon wine. In addition, it is possible to use watermelon that cannot be used for food. The clarified juice (watermelon juice) that has been subjected to the high temperature heating process is subjected to sterilization and sterilization at the same time, and as a result, its preservability up to the subsequent process is guaranteed, which is advantageous in food hygiene. In particular, since it is not necessary to consider the removal of the smell of odor in the brewing process and the conventional brewing process is adopted, conventional equipment for producing fruit wine can be used.

Claims (1)

[Claims] 1. A squeezing step of crushing the edible portion of watermelon and squeezing it by preheating, a step of obtaining a clear juice by solid-liquid separation treatment of the juice, and a primary activity against the clear juice. After adding carbon, a high temperature heating step of heating under a heating condition capable of removing the odor in the range of 115 to 130 ° C for 15 seconds to 127 minutes, and to the juice containing primary activated carbon after the heating Secondary activated carbon is added and filtered, the step of performing fermentation adjustment on the filtrate, and the step of brewing by adding a fermentation carrier mainly composed of yeast to the adjusted fruit juice. A method for producing watermelon wine characterized by.