JPS5913186B2 - Fruit-containing liqueur - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fruit-containing liqueur that has good storage stability and retains and enhances flavor by using palatinose as a sweetener.

Liqueurs are brewed or distilled spirits, fruits, roots, bark, etc.
It is an alcoholic beverage made by transferring the color and flavor of flowers and adding sugars and pigments.It has a unique aroma and is strong in both alcohol content and sweetness.

Flavor extraction methods include an infusion method in which the material is immersed in alcohol, a distillation method in which the infused liquid is distilled, and an essence method in which natural or artificial essence is prepared and added.

The main liqueurs are peppermint, curacao,
Talem do cacao, cherry brandy, violet na, etc. are also types of liqueurs, as are plum wine and toso wine.

Among these liqueurs, liqueurs using fruits are the fruit-containing liqueurs of the present invention.

While conducting research on palatinose, the present inventors found that when palatinose was used in a liqueur that had a sour taste due to the fruit content, it was found that immediately after the production of fruit-containing liqueurs, compared to when sucrose or glucose was used, Not only this, but also after several months of storage, the flavor of the food is accentuated and becomes significantly more desirable, leading to the completion of the present invention.

That is, an object of the present invention is to provide a fruit-containing liqueur that has good storage stability and retains and enhances flavor by incorporating palatinose into the fruit-based liqueur.

Palatinose used in the present invention is a reducing trisaccharide having the following structural formula, and its crystals have one molecule of water of crystallization.

The intensity of sweetness is about 42 parts of sucrose, and the solubility in water is 40 parts.
When the temperature is 46g/10og, the viscosity is about 90 parts that of sucrose.

Furthermore, when ingested, palatinose not only does not have the ability to induce lateral caries in the oral cavity, but also has the ability to induce lateral caries in the oral cavity.
The research conducted by the present inventors has revealed that it is a preferable sugar for preventing side cavities, as it suppresses the formation of dental plaque, which is a cause of side cavities, caused by Ccus mutans.

Therefore, the fruit-containing liqueur of the present invention has the advantageous effect of being a beverage with low incidence of lateral erosions.

In the present invention, the amount of palatinose to be included in the fruit liqueur is not limited to %, but it should be an amount equivalent to 0.7 to 2.5 times the amount of sucrose that is normally added to the fruit liqueur. It is preferable that there be a certain amount of alcohol in order to improve storage stability, maintain flavor, and enhance flavor.

The fruit-containing liqueur of the present invention has extremely good storage stability, but for example, as seen in the case of producing plum wine in Example 2, plum wine using palatinose can be used immediately after production is completed after 2 tons of preparation. Even after being stored for one month, all of them have a better flavor than the conventional plum wine made with sucrose, whereas plum wine made with sugar has a poorer flavor both immediately after production and after storage. On the contrary, plum wine made with palatinose has a better flavor.

When producing plum wine, if sucrose is used as shown in Table 1, the amount of sucrose is approximately 70 in 2 tons of preparation per month, and approximately 80 in 3 months.
However, when using palatinose, palatinose is not hydrolyzed at all even after 6 tons.

As described above, palatinose has the property of being difficult to be hydrolyzed by acids.

Although this may be somewhat related to the flavor development before and after storage, this alone cannot explain the flavor development effect of palatinose.

Even in fruit-containing liqueurs other than plum wine, palatinose can be added at any stage of the manufacturing process, and no special operations are required.

Palatinose does not usually need to be used in combination with a known sweetener, but it can be used in combination with a known sweetener if desired.

Hereinafter, the present invention will be explained in more detail with reference to Examples and Comparative Examples.

Example 1 Put 1 kg of Palatinose (as anhydrous) into a wide-mouthed bottle along with 1 yuyu of green plums, pour 1.8 tons of 35 degree shochu and mix. Seal the pin and store in a dark place at room temperature of 20 degrees Celsius. After a month, the plums were harvested and plum wine P was obtained.

Umeshu S was obtained in exactly the same manner as Umeshu P, except that granulated sugar was used as a substitute for Palatinose.

The above plum wine P1 was further stored in a dark place at a room temperature of 20 degrees Celsius for about one month (actually, it was prepared about one month before preparing the plum wine P), and the plum wine S1 was further stored in a dark place at a room temperature of 20 degrees Celsius for one month. A simultaneous flavor ranking comparison test was conducted on four types of stored plum wine S' (actually prepared about one month before preparing Umeshu S) by nine members of the taste panel A-I who had been trained in advance. .

As shown in Table 2, when using palatinose, P' after 3 months of preparation has a better flavor than P after 2 months of preparation, and both have better flavor than s and s' which use sugar. It was clearly recognized that

In order of flavor, p'>p>s≧S'.

When a flavor test was conducted in the same manner as S', the total rank was as shown in Table 3, and similar results were obtained even when tasting at the same sweetness level.

Example 2 Slice 6 lemons with skin into rounds.

After mixing 600 g of palatinose and 1.8 tons of 35 degree shochu in a wide-mouthed pin, sliced lemons are soaked.

The mixture is stored and aged in a dark place at a room temperature of 20° C. for one month while stirring gently from time to time to obtain Lemon Cure L.

Nishitelemon liqueur L' is obtained in exactly the same manner as lemon liqueur L by using 300 g of granulated sugar and 300 g of palatinose in place of palatinose as sugar.

Further, using 600 g of granulated sugar, lemon liqueur L was obtained in the same manner.

A simultaneous flavor ranking comparison test was conducted by nine taste panels A to ■, who were previously trained on three types of lemon liqueurs: L, L', and υ.

As shown in Table 4, it was clearly recognized that lemon liqueurs L and L using 100% palatinose and 50% palatinose had better flavor than liqueurs using granulated sugar.

Example 3 10 Sudachi pieces with skin and 2 peeled lemons were each cut into rounds.

After mixing 600 g of palatinose and 1.8 tons of 35-degree sake in a wide-mouthed bottle, soak Sudachi slices and lemon.

Sudachi Liqueur S is obtained by storing and aging in a dark place at a room temperature of 20° C. for one month while stirring gently from time to time.

Sudachi liqueur S' is obtained in exactly the same manner as Sudachi liqueur S, using 300 g of granulated sugar and 300 g of palatinose instead of palatinose as sugars.

Furthermore, 600 g of granulated sugar was used to obtain Sudachi liqueur Pi in the same manner.Panels A-I were previously trained on three types of Sudachi liqueurs: 3s, s', and d.
A simultaneous flavor ranking comparison test was conducted by 9 people.

As shown in Table 5, Sudachi liqueurs s and s' using 10-group palatinose and 50-group palatinose are:
It was clearly observed that the flavor was superior to the one using granny sugar.

Example 4 Cut 1 kg of mandarin oranges with skin and 2 peeled lemons into rounds.

35 degree soju 1.8.4. The same three types of caloric sugar as in Example 3 were used, and the storage and aging conditions were also the same.

Regarding the obtained tangerine liqueurs M, m, and M, a simultaneous ranking comparison test was conducted by a panel of 9 people in the same manner as described above.

As shown in Table 6, it is clearly recognized that M and M' are superior in flavor to M, but no difference was observed between M and Zo.

Claims (1)

[Claims] 1. A fruit-containing liqueur that retains and enhances flavor, which is obtained by adding palatinose to a fruit-based liqueur.