JPH0723765A - Post processing for wine characterized by adding leaves of red beefsteak plant previously removed harshness thereof with sugar - Google Patents

Post processing for wine characterized by adding leaves of red beefsteak plant previously removed harshness thereof with sugar

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Publication number
JPH0723765A
JPH0723765A JP22046093A JP22046093A JPH0723765A JP H0723765 A JPH0723765 A JP H0723765A JP 22046093 A JP22046093 A JP 22046093A JP 22046093 A JP22046093 A JP 22046093A JP H0723765 A JPH0723765 A JP H0723765A
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JP
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Patent type
Prior art keywords
wine
sugar
harshness
leaves
red
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP22046093A
Other languages
Japanese (ja)
Inventor
Reizo Zushi
礼三 図師
Original Assignee
Reizo Zushi
礼三 図師
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
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Abstract

PURPOSE:To enable efficient post-treatment for giving wine of improved quality with the aging period largely shortened by soaking red beefsteak plant leaves which have been sufficiently removed harshness with sucrose in wine together with citric acid and effecting aging under specific conditions. CONSTITUTION:Harshness is thoroughly removed from red beefsteak plant leaves and the leaves, citric or malic acid, glucose for supplementing insufficient sugar content are soaked in wine at room temperature and aged at room temperature for 30 to 40 hours as post processings to add color, flavor, and sweet taste, as the natural taste is kept.

Description

【発明の詳細な説明】 DETAILED DESCRIPTION OF THE INVENTION

【0001】 [0001]

【産業上の利用分野】本発明は、砂糖によりアク抜きした赤紫蘇を添加することを特徴とするワインの後加工法に関するものである。 The present invention relates to relates to a processing method after the wine, characterized in that the addition of red shiso was Aku unplug by sugar.

【0002】 [0002]

【従来の技術】従来、赤紫蘇を添加することを特徴とするワインの後加工法には、「砂糖により十分にアク抜き加工した赤紫蘇をワインに浸漬し、一工程で同時に着色・香味を付加することを特徴とするワインの後加工法(熟成期間約1ケ月)」(特公平5−008670号参照)(以下、従来技術(1)と呼称する)がある。 Conventionally, the processing method after the wine, characterized in that the addition of red shiso is, "sugar by immersing the fully Aku punched the red shiso to the wine, at the same time coloring or flavor in one step processing method after the wine, characterized in that the addition (about 1 month aging period) "(see Kokoku No. 5-008670) (hereinafter, referred to as the prior art (1)) is.

【0003】又、「加熱したワインにアク抜きをしない赤紫蘇の葉と砂糖及びクエン酸の混合物を浸漬し、一工程で同時に着色・香味・甘味を付加することを特徴とするワインの後加工法(熟成期間8時間)」(特開平4− [0003] Further, the processing after the wine, characterized in that "a mixture of leaves and sugar and citric acid red shiso without accession vent a heated wine was immersed, adding at the same time coloring or flavor-sweetness in one step law (aging period 8 hr) "(Patent 4-
117274号参照)(以下、従来技術(2)と呼称する)がある。 117274 No. see) (hereinafter, prior art (2) referred to as) it is.

【0004】又、従来技術(2)に改良を加え、一層まろやかな風味を付与することを目的とする「加熱したワインにアク抜きをした赤紫蘇の葉と砂糖及びリンゴ酸の混合物を浸漬し、一工程で同時に着色・香味・甘味・風味を付加することを特徴とするワインの後加工法(熟成期間8時間)」(特願平3−305773号参照)(以下、従来技術(3)と呼称する)がある。 [0004] Also, an improvement over the prior art (2), dipping a more mellow taste to the purpose of providing "a mixture of leaves and sugar and malic acid red shiso in which the accession vent a heated wine , processing method after wine, characterized by adding at the same time coloring or flavor, sweetness and flavor in one step (maturation period 8 hr) "(see Japanese Patent Application No. 3-305773) (hereinafter, prior art (3) there is referred to) and.

【0005】 [0005]

【発明が解決しようとする課題】従来技術(1)においては、熟成期間として約1ケ月を要するが、本発明は熟成期間の大幅な短縮を目的としている。 In THE INVENTION Problems to be Solved prior art (1), it takes about one month ripening period, the present invention is directed to a significant reduction in aging period.

【0006】従来技術(2)及び従来技術(3)においては、後加工を施すワインを一度加熱することにより、 In the prior art (2) and prior art (3), by heating the wine subjected to post-processing time,
反応の促進を図り、熟成期間を8時間に短縮出来た。 Aims to promote the reaction, it was able to shorten the ripening period to 8 hours. しかし、後加工を施すワインを一度人工加熱するので、本来ワインが持っている自然の風味が若干失われる欠点があった。 However, since the once artificial heating the wine subjected to post-processing, there is a disadvantage that the natural flavor of the wine is originally it has lost some. 本発明は、その欠点を除去することを目的としている。 The present invention aims at removing the drawbacks.

【0007】 [0007]

【課題を解決するための手段】上記目的を達成するために、本発明においては、赤紫蘇の葉を水洗いし水を切った後、砂糖を加え攪拌圧縮を繰返しながら十分にアクを抽出削除し、十分にアクを除去した赤紫蘇の葉を常温のワインに浸漬し、クエン酸又はリンゴ酸を加え、不足分の糖分を葡萄糖で補った後、該ワインを気候により30 To achieve the above object, according to the solution to ## in the present invention, after turning off the wash leaves red perilla water, extracted remove sufficiently accession while repeating stirring compression added sugar , fully immersed leaves red shiso removing the accession to room temperature wine, 30 citric acid or malic acid added, after supplemented with sugar shortage in glucose, climate the wine
時間から40時間常温で貯酒熟成し、本来ワインが持っている自然の風味を残しながら着色・香味・甘味を付加定着させた。 And alcohol storage aging at 40 hours at room temperature from the time, the wine is originally obtained by adding fix the coloring or flavor, sweetness while leaving the natural flavor to have. なお、添加する有機酸は、クエン酸・リンゴ酸にかえ、乳酸・酒石酸などでもよく、又、不足分の糖分を補う場合、葡萄糖が最良であるが、砂糖・果糖・ Note that the organic acid is added, instead of the citric acid malic acid, may be such as lactic acid, tartaric acid, and when to supplement the sugar shortage, glucose but is best, sugar, fructose,
人工甘味料であってもよい。 It may be an artificial sweetener.

【0008】 [0008]

【実施例】実施例(1)について説明すると、赤紫蘇の葉2.7kgを水洗いし水を切った後、砂糖830gを加え攪拌圧縮を繰返しながら十分にアクを抽出削除し、 When EXAMPLE (1) will be described, after turning off the wash the leaves 2.7kg of red shiso water, extracted remove a sufficient evil while repeating the stirring compression added sugar 830g,
十分にアクを除去した赤紫蘇の葉を10lの常温のワインに浸漬し、クエン酸85gを加え、不足分の糖分を葡萄糖1.2kgで補った後、該ワインを35時間常温で貯酒熟成し、本来ワインが持っている自然の風味を残しながら着色・香味・甘味を付加定着させた。 Fully immersed leaves red shiso removing the accession to room temperature wine 10l, citric acid 85g was added, after supplemented with sugar shortage in glucose 1.2 kg, the wine was alcohol storage aged at 35 hours at normal temperature , obtained by adding fix the coloring or flavor, sweetness while leaving the natural flavor of the wine is originally have.

【0009】実施例(2)について説明すると、赤紫蘇の葉2.7kgを水洗いし水を切った後、砂糖830g [0009] Referring to the embodiment (2), after turning off the water to wash the leaves 2.7kg of red shiso, sugar 830g
を加え攪拌圧縮を繰返しながら十分にアクを抽出削除し、十分にアクを除去した赤紫蘇の葉を10lの常温のワインに浸漬し、リンゴ酸83gを加え、不足分の糖分を葡萄糖1.2kgで補った後、該ワインを35時間常温で貯酒熟成し、本来ワインが持っている自然の風味を残しながら着色・香味・甘味を付加定着させた。 Extracted remove a sufficient evil while repeating the stirring compression added, thoroughly soaking the leaves of red perilla removal of the accession to the normal temperature of the wine of 10l, malic acid 83g addition, glucose sugar shortfall 1.2kg after supplemented with, the wine and alcohol storage aged at 35 hours at room temperature, and the wine is originally obtained by adding fix the coloring or flavor, sweetness while leaving the natural flavor to have.

【0010】 [0010]

【発明の効果】本発明は、以上説明したように構成されているので、以下に記載されるような効果があった。 According to the present invention, which is configured as described above, it had the effect as described below.

【0011】本発明と従来技術(1)とを比較し、本発明のもたらす効果を説明すると、従来技術(1)においては、熟成期間として約1ケ月を要するが、本発明の熟成期間は、気候にもよるが30時間から40時間を要するのみで、本発明が解決しようとする課題の第1である熟成期間の大幅な短縮が実現出来た。 [0011] comparing the present invention and the prior art (1) and, when explaining the effects caused by the present invention, in the prior art (1), it takes about one month ripening period, ripening period of the present invention, depending on the climate requires only 30 hours and 40 hours, a significant reduction of the first and is aging period of the problem to be solved the present invention is able to achieve.

【0012】本発明と従来技術(2)および従来技術(3)とを比較し、本発明のもたらす効果を説明すると、従来技術(2)および従来技術(3)においては、 [0012] comparing the present invention and the prior art (2) and prior art (3), to explain the effects caused by the present invention, in the prior art (2) and prior art (3),
後加工を施すワインを一度人工加熱するので、本来ワインが持っている自然の風味が若干失われる欠点があり、 Because once artificial heating the wine subjected to post-processing, there is a drawback that the natural flavor wine originally have lost some,
本発明が解決しようとする課題の第2として、その欠点を除去することを目的としているが、本発明においては、人工加熱を行わず常温のワインに後加工を施すため、本来ワインが持っている自然の風味がそのまま無理なく保たれ、第2の欠点の除去も実現出来た。 As a second object of the present invention is to solve, but intended to remove the disadvantages, in the present invention, for performing the post-processing to normal temperature wine without artificial heating, originally wine have natural flavor there are maintained without as it is impossible, was also able to achieve removal of the second drawback.

【0013】又、従来技術(2)および従来技術(3) [0013] In addition, the prior art (2) and the prior art (3)
においては、添加するクエン酸・リンゴ酸は、後加工しようとするワイン10lに対して、共に150gを必要とするが、本発明においては、後加工しようとするワイン10lに対して、クエン酸の場合は85g、リンゴ酸の場合は83gを必要とするのみで、添加物を約半分に減縮出来た。 In citric acid malic acid is added, with respect to wine 10l to be post-processed, but the both require 150 g, in the present invention, with respect to wine 10l to be post-processed, the citrate 85g If, requires only 83g for malic acid, could condensation reduced additive to about half. この添加物の減縮は、後加工しようとするワインの持つ自然の風味を保持する効果があつた。 Genchijimi of this additive, effect of retaining the natural flavor with the wine to be post-processing has been made.

【0014】以上に記載した如く、本発明によって、添加物の半減と熟成期間の大幅な短縮が可能となり、自然の風味を重視する良質のワインを短時間に生産出来ることとなり、品質の向上と生産コストの削減に効果がある。 [0014] As described above, in accordance with the present invention, a significant reduction of half the ripening period of the additive becomes possible, will be able to produce in a short period of time the quality of the wine that emphasizes the natural flavor, and the improvement of quality there is an effect on the reduction of production cost.

Claims (1)

    【特許請求の範囲】 [The claims]
  1. 【請求項1】 砂糖により十分にアク抜き加工した赤紫蘇の葉を、クエン酸又はリンゴ酸、不足糖分を補充する葡萄糖と共に、常温のワインに浸漬し、30時間から4 1. A fully leaves accession punching the red shiso by sugar, citric acid or malic acid, along with glucose to replenish the shortage of sugar, was immersed in room temperature wine, from 30 hours 4
    0時間常温で貯酒熟成し、自然の風味を残しながら、着色・香味・甘味を付加することを特徴とするワインの後加工法。 Alcohol storage was aged at 0 hours at normal temperature, while leaving the natural flavor, processing methods after wine, characterized by adding a coloring or flavor-sweetness.
JP22046093A 1993-07-02 1993-07-02 Post processing for wine characterized by adding leaves of red beefsteak plant previously removed harshness thereof with sugar Pending JPH0723765A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP22046093A JPH0723765A (en) 1993-07-02 1993-07-02 Post processing for wine characterized by adding leaves of red beefsteak plant previously removed harshness thereof with sugar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP22046093A JPH0723765A (en) 1993-07-02 1993-07-02 Post processing for wine characterized by adding leaves of red beefsteak plant previously removed harshness thereof with sugar

Publications (1)

Publication Number Publication Date
JPH0723765A true true JPH0723765A (en) 1995-01-27

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Country Status (1)

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JP (1) JPH0723765A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1985457A2 (en) 2007-04-25 2008-10-29 FUJIFILM Corporation Cardboard cylinder for a heat-sensitive transfer image-receiving sheet, rolled heat-sensitive transfer image-receiving sheet to form a roll shape, and image-forming method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1985457A2 (en) 2007-04-25 2008-10-29 FUJIFILM Corporation Cardboard cylinder for a heat-sensitive transfer image-receiving sheet, rolled heat-sensitive transfer image-receiving sheet to form a roll shape, and image-forming method

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