JPS6019489A - Honey fruit wine - Google Patents

Abstract

PURPOSE:To prepare mellow honey fruit wine, by mixing the juice of bottle ground with another kind of fruit juice having different flavor, and fermenting the mixture. CONSTITUTION:The juice prepared by crushing the steamed fruit of bottle gourd is mixed with fresh juice of other fruits having excellent flavor, such as grape, lemon, etc., and sweetened with honey. Separately, pollen balls collected by bees from natural flowers are suspended as the nutrient of yeasts in a fruit juice, and a ferment is prepared by the pure culture of Saccharomyces cerevisiae (yeast) and Aspergillus oryzae (fungi) in the pollen suspension. The obtained ferment is added to the above fruit juice mixture, and fermented. In the middle stage of fermentation, pure fresh royal jelly is added to the crude fermenting material.

Description

[Detailed Description of the Invention] Yugao is an annual plant that belongs to the Cucurbitaceae family, and its white flowers bloom at night, and the fleshy part of the fruit is cut into long strips and dried to produce Kambiu.

The ingredients of Yugao are 96.6% water, 12% protein
, fat 0.03 t, hydrated carbon 1.4 t, fiber 0.03%
Contains 1.73% ash and other vitamins and minerals. Yugao fruit juice has no sugar and is almost tasteless and odorless. Therefore, it can be supplemented with flavor by adding fresh fruit juice of other types of fruit containing good flavor or flavoring agents, without adding sugar. If you do, you won't get It's wine.

This invention uses the center part of the fruit containing seeds, which is produced in large quantities as a by-product when producing Campideu, as the main material, and steams and crushes this to produce fruit juice that contains other types of fruit containing good flavor. Add fresh fruit juice from the fruit to replenish the flavor, add honey to replenish the sugar, and add the juice slurry of pollen balls collected by bees from natural flowers as a nutritional source for the yeast. (Sakurikiromyces, cerevisiae)
1. Fermentation is carried out by adding yeast mother made by pure culturing Aspergillus oryzae and Aspergillus oryzae with fruit juice. In the middle of this fermentation, pure raw royal jelly is added to the fermentation process, and the active ingredients of royal jelly are fused into wine through the enzyme action of mold, resulting in a rich and delicious sake. The purpose is to incorporate ingredients into the body and contribute to beauty and health.

Chikara/Biβ is one of the prefecture's specialty products, and Yugao, which is produced in this prefecture as the raw material for Kambiu, accounts for 85% of the national production.
% share. Therefore, the amount of by-products is enormous, and the dumping of these by-products on riverbeds and the like poses water pollution and other pollution problems.

The present invention has succeeded in preventing pollution, processing and fermenting unused resources, and transforming them into delicious sake.

In addition, in order to obtain high-quality wine, healthy growth of yeast is a necessary condition, and in the present invention, as a nutritional source for yeast, a slurry of fruit juice from pollen balls collected by bees from natural flowers is added. As a result, we were able to meet that condition. Grapes, lemons, mandarin oranges, yuzu, and apples are fruits that contain good flavor to supplement Yugao juice.

Strawberries, apricots, peaches, etc. Wild nuts, medicinal herbs, etc. can also be added as flavoring agents.

By adding fruit juices with different flavors to Yugao fruit juice and fermenting them, a wide variety of wines based on those flavors can be made.

Additionally, experiments have shown that fermentation progresses more smoothly when raw royal jelly is added to the various fermentation methods in the middle of fermentation.

Example 5 tons of fruit juice obtained by steaming and crushing Yugao was supplemented with the juice of 3 lemons as a flavor source, and honey was added to bring the sugar content of the juice to 25%.

As a nutritional source for the yeast, add 50 liters of pollen to the fruit juice and stir to create a turbid liquid, then add 150 CC of yeast mash, which is a pure culture of yeast (Zaracharmyces, cerevisiae) and mold (7 Supergillus, oryzae) in the fruit juice. Fermentation is carried out, and in the middle of this fermentation, 5 tons of pure raw royal jelly is added to the fermentation method, and the active ingredients of p-yal jelly are fused into the wine by the enzymatic action of mold.

Main fermentation is carried out for 7 to 10 days at 20°C to 25°C, the yeast is separated by r-filtration, the wine is returned to the fermentation tank for post-fermentation, the wine is drained, and the supernatant wine is poured into barrels. Or put it in a tank and age it for 6 months to 1 year at 12°C to 15°C for a honey fruit wine with an alcohol content of 12 cm.
I got t.

Claims (4)

[Claims] (1) To the juice obtained by steaming and crushing Yugao fruit, fresh fruit juice of other kinds of fruits containing good flavor or flavoring agents are added to replenish the flavor, and honey or other sugars are added to this. Pollen pellets (POLLEN LOA) collected by bees from natural flowers are used as a nutritional source for yeast.
D) The fruit juice turbidity is added, and fermentation is carried out by adding yeast (Mrs. cerevisiae) and mold (Aspergillus oryzae) that have been pure cultured with the fruit juice, and fermentation is carried out in the middle of this fermentation. By adding pure raw royal jelly to the wine, the active ingredients of I: + - royal jelly are fused into the wine by the enzymatic action of the mold, thereby preventing cloudiness in the wine caused by white matter, fat, cell p-zvectin, etc. A honey fruit wine featuring (2) Steamed Yugao fruit [Crushed fruit juice is added with fresh fruit juice of other types of fruit containing good flavor or flavorings, etc. to replenish the flavor (-), and honey or other sugar is added to this. Claim No. 1 above, which additionally supplements sugar.
21 fruit wine listed in ). (3) The 7-bi-furuso wine according to claim 1, wherein a fruit juice turbidity of pollen balls collected by bees from natural flowers is added as a nutritional source for the yeast. (4) Fermentation ff1 (Satsukalo ≦ Seth, cerevisiae -> and e<
Fermentation is carried out by adding sake mash, which is a pure culture of Aspergillus oryzae) in fruit juice, and in the middle of this fermentation, pure raw royal jelly is added to the fermentation method, and the active ingredients of royal jelly are converted into wine by the enzymatic action of mold. No. 2 fruit wine according to claim 1, which is fused.