JPH10165164A - Production of saffron liquor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a saffron liquor maintaining the characteristics of saffron as such and strengthened and improved in the taste (aroma) of the saffron liquor by adding the saffron to neutral alcohol. SOLUTION: This method for producing a saffron liquor comprises adding washed saffron powder to neutral alcohol, distilling the mixture with a distillation device at a temperature of approximately 80 deg.C, decocting the obtained saffron syrup to concentrate the syrup into the saffron liquor having a saffron content of 0.45mg/ml or a saffron concentration of 9-54%, cooling the concentrated saffron liquor to room temperature, and subsequently adding sucrose and mineral-removed water to the cooled liquor to adjust the content of the neutral alcohol to 90-450mg.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing saffron liquor, and more particularly to a method for producing saffron liquor based on a mixture of saffron and neutral alcohol, which can enhance the taste (aroma) of liquor. It is about the method.

[0002]

2. Description of the Related Art Heretofore, there has been no saffron liquor based on a mixture of saffron and a neutral alcohol which has an improved taste (aroma).

[0003]

Generally, instant tea is produced by drying and concentrating an extract of black tea as needed. During this manufacturing process, most of the volatiles important for the taste development are lost, but the volatiles can be recovered by concentrating and then re-incorporating into the liquor extract. However, in many cases, the volatile substance is deteriorated, so that there is a problem that the taste of the sake does not improve even if the volatile matter is returned to the extract of the sake.

The present invention has been made in order to solve the above-mentioned conventional problems, and comprises adding an aromatic substance, saffron, to sake,
It is an object of the present invention to provide a method for producing saffron liquor, which enhances the taste (aroma) of liquor and improves the taste of liquor.

[0005]

According to the present invention, a saffron syrup is prepared by adding purified saffron powder to neutral alcohol, mixing the mixture with a neutral alcohol, and heat-distilling the mixture at a temperature of about 80 ° C. using a distillation apparatus. To a saffron juice with a saffron content of 0.45 mg / ml or a saffron concentration of 9% to 54%, then cool it to room temperature, then add sucrose and demineralized water, The above problem was solved by adopting a means of adjusting the neutral alcohol content to 90 mg to 450 mg.

[0006]

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a saffron syrup obtained by adding saffron powder to neutral alcohol, mixing the mixture with a neutral alcohol, and heat-distilling the mixture at a temperature of about 80.degree. concentrated in saffron juice with a saffron content of 5 ml or a saffron concentration of 9% to 54%, which is then cooled to room temperature, after which sucrose and demineralized water are added to give a neutral alcohol content. Of saffron is prepared at a concentration of 90 mg to 450 mg. Hereinafter, the manufacturing method will be described in detail.

[0007] Saffron is used as a spice, but it is the most expensive spice because only about 100 g can be obtained from about 15,000 flowers. The flavor has a unique stimulating aroma and pleasant bittersweetness, and when dissolved in water it becomes a very stretchy golden color. And strong,
It is also known to have a diuretic effect.

In the production method of the present invention, foreign substances are first removed from saffron powder, then mixed with neutral alcohol and distilled at a temperature of about 80 ° C. using a distillation apparatus to obtain saffron syrup. 0.45m
g / ml saffron content, or a saffron concentration of 9% to 54%, and concentrated in the saffron liquor soup which has the characteristics of aroma and saffron, and then, in order not to lose the characteristics of aroma and saffron, Let it cool down to room temperature,
Hold for 24 hours. The saffron may be mixed with sacchar as an aromatic substance at a ratio of 2 to 1 of saffron.

[0008] Then, sucrose (sucrose) and demineralized water are added to the chilled juice of the saffron liquor to prepare a neutral alcohol content of 90 mg to 450 mg. Is manufactured.

The amount of demineralized water used is as follows:
It is determined at a ratio of 1: 2.5 to saffron. As a result, the amounts of saffron, demineralized water and sucrose added to the neutral alcohol are determined so as to have the following composition.

That is, 1 part of saffron, 0.25% of demineralized water and 1 to 5% of sucrose. In the case of the above-mentioned addition amount, the concentration of saffron is in the range of 9% to 54%, and the weight is 0.45 mg / ml or close to it.

Saffron is a relatively simple and inherently easy-to-use substance. Saffron is also stable and contains an aromatic component consisting of substantially non-volatile substances. Therefore, even if the temperature rises during the processing of saffron, it is not particularly seriously affected, and the aroma component remains.

The steps in the present invention are shown in the following examples. The hydroalcoholic solutions mentioned in these examples contain 10% ethanol, whereas the figures expressed in PPM are based on tea solids.

[0013]

EXAMPLE 1 0.6 ml of an aqueous emulsion containing 37.5 mg per liter of ester is re-added to about 10 l of demineralized water and prepared by decocting 360 mg of saffron leaves. Next, the solution is stirred vigorously. Saffron contains 0.36 mg solids per liter, which means that saffron contains 0.81 ppm of aromatic esters.

As mentioned above, the saffron liquor prepared is subjected to a committee of aroma examiners. Each examiner commented on saffron, but all eight determined that saffron was preferred. In other words, there was a rich herbal scent and spice scent.

Using a comparative method, a 0.54 ppm aroma solution was prepared and tested in the same manner.
Four were determined to be preferred. The four said they had a spice scent, but at 0.3635 ppm, the examiners all agreed that saffron had a strong aroma.

[0016]

Example 2 According to the method described in Example 1, saffron liquor blended with 1.5 ppm of the herbal agent ethyl ester was judged by all nine examiners to be preferred. He stated that the spice had a scent.

[0017]

EXAMPLE 3 According to the method described in Example 1, saffron liquor blended with 30 ppm of propyl ester showed favorable feeling that out of 10 examiners, 8 persons slightly smelled herbs.

[0018]

The saffron liquor obtained by the above-mentioned production method retains the characteristics of saffron such as having the fragrance, strongness and diuretic effect of saffron, and also enhances the taste (aroma) of the liquor to further enhance the taste of the liquor. It has the effect that it can be improved.

Claims (4)

[Claims] A saffron syrup is obtained by adding a purified saffron powder to a neutral alcohol, mixing the mixture with a neutral alcohol, and heat-distilling the mixture at a temperature of about 80 ° C. to form a saffron syrup. Content, or 9% ~
Characterized in that it is concentrated into a saffron juice having a saffron concentration of 54%, then cooled to room temperature, and then sucrose and demineralized water are added to adjust the neutral alcohol content to 90 mg to 450 mg. Saffron production method. 2. The process for producing saffron according to claim 1, which comprises a mixture of saffron and circa in a ratio of 1: 2. 3. The method for producing saffron liquor according to claim 1, wherein the saffron liquor soup has a characteristic of aroma and saffron. 4. The method for producing saffron liquor according to claim 1, wherein the saffron juice is cooled to room temperature and kept for 24 hours thereafter.