JPS6034171A - Preparation of fruit juice drink containing alcohol - Google Patents

Abstract

PURPOSE:To prepare an alcohol-containing fruit juice drink having unique taste and flavor, by using an ultrafiltration membrane device in the course of the alcoholic fermentation of fruit juice. CONSTITUTION:In the alcoholic fermentation of fruit juice, the alcohol-containing fruit juice is separated by using an ultrafiltration membrane device prior to the completion of the fermentation, i.e. the comsumption of the sugar in the fruit juice reaches >=10% and <100%. The separated fruit juice is used in the preparation of a fruit juice drink having desired alcohol concentration, e.g. a fruit juice drink having an alcohol content of <1% in the final product. The fruit juice is the juice prepared by pressing the fruit of orange, apple, grape, etc., the juice of the fruit centrifuged to remove the solid component, concentrated juice, or sugared juice, etc. The ultrafiltration membrane is a synthetic resin membrane such as polyvinyl alcohol, polyester, polyacrylonitrile, etc.

Description

[Detailed Description of the Invention] Conventionally, in the production of fruit wine, there is a limit of 1 m after the completion of fermentation.
A method of obtaining fruit wine through membrane treatment to remove yeast and storage and aging;
Furthermore, methods for obtaining fruit wine by drying, storing and aging are known.

With these methods, when the sugar content of the raw fruit juice is 10% to ao%, a beverage with an alcohol content of 5% to 75% after fermentation is produced, and this can be used to make alcoholic beverages. When producing fruit beverages for ginseng, it is necessary to dilute the fermented fruit juice by a factor of 75 to 75 times, so there is a problem in that it is not possible to obtain a product with a high fruit juice content using Cl11 fermented fruit juice. Further, in ultra-filter membrane treatment, a large amount of residual liquid that does not pass through the membrane is generated, and there is a problem in its disposal.

In order to solve these problems, the present invention provides a method for producing an alcohol-containing fruit juice beverage, characterized in that during the process of alcohol fermentation of fruit juice, alcohol-containing fruit juice is permeated using an ultra-high temperature hardening device. It provides:

In other words, it is alcohol-fermented as a fruit juice raw material,
10 before the end of fermentation, that is, the degree of sugar consumption in the raw fruit juice
% to less than 100%, the alcohol-containing fruit juice is filtered through a membrane using an ultrafiltration membrane device, and the permeate is used to determine the alcohol content of a fruit juice beverage containing any concentration of alcohol - for example, the alcohol content in the final product. S4 & so that it is less than /%
It produces fruit juice drinks.

In addition, during the process of alcoholic fermentation of fruit juice, the remaining liquid (
Is the retentate liquid the next fruit juice? The residual liquor used in the starter during alcoholic fermentation can be completely fermented to produce distilled liquor by completely fermenting the residual liquor that has permeated through the liquor (starter).

The fruit juice according to the second aspect of the present invention refers to juice obtained by squeezing fruits such as citrus fruits, apples, and grapes, or by removing solid content from these fruits using a centrifugal separator, or by condensing them.

It refers to something that has been modified.

5. Preparation of the yeast mother in alcohol fermentation and fermentation using conventional methods. What kind of yeast is used for #jid? :, / force 1: I Mrs. genus 0) s, ellipsoides, 8
．． apiculatus, S. cerevisiae
) A/Mycotorula 1nterrn
edia, torulopsis det ia, etc.

As the material for the ultraviolet membrane, synthetic resin membranes such as polyvinyl alcohol, cellulose acetate, polyester, polyacrylonitrile, and polysulfone threads are used. In addition, flat membrane type, tubular type, and medium-wall fiber type (capillary type) can be used, but from the viewpoint of cleaning the permeable ice and membrane module, the membrane has a molecular weight cutoff/θ00.
The 0-jθ000 module is preferably of Tuple type and manufactured by Capillary.

RF of fruit juice! The timing of membrane separation during fermentation is determined by the required amount of alcohol produced.

The alcohol content in the fermented fruit juice is 11% when making a fruit juice beverage with less than i/o% of alcohol in the final product.
The fermentation degree is shown in the table below.

(Note) The raw fruit juice used was natural fruit juice (Tang Agricultural content 10%).

According to the second part of the ultra-extended casing of the present invention, 100 parts of fermented fruit juice should be given tV~♂0 of permeation and 20~ge□ of non-permeable liquid. The gift is L for the decoration of alcoholic rice soup drinks.
Since the F4 retentate contains yeast, it can be used as a base for the next alcohol-resistant sake, or if it is completely fermented, it can be used as a 7i! Reservoir (pot).

Sudev4. ) Distilled alcoholic beverages are produced and aged using sound. You can also do it with Sinday.

The invention is to impart a flavor by fermentation to the product obtained by adding alcohol to the raw fruit juice.

A product with a unique flavor can be obtained compared to a product simply adding alcohol.

Example l Orange juice (sugar content/θjBXTn solid content aS% or less)
toJ3, Satucharomyces, ellipsoid (a, elB
psolde) Step 7: Fermented for 2 days using Garoe λOυ as a sake base. This was passed through an ultra-P-ih expansion device using a cellulose acetate membrane (fractionated molecules *xaooO), and the permeated liquid 7 BP and the non-permeated liquid (remaining a), 2.111 fy
'v got it. The permeate has a sugar content of 3°B (residual sugar content: 0%) and alcohol θY of 3%.

Example 1 Mandarin orange concentrate juice (4 degrees xiBx insoluble solid content θj%) was fermented and filtered in 10 JJf Co., Ltd. for 3 days according to the method of Example 1, and the permeated liquid was 1 L slip and the non-permeated liquid (residual liquid).
I got A J if. The permeate has a sugar content/, llJ'BX
(Residual ear content/it% and alcohol 3P%.

K, dtoof citric acid SSF pure water 3tsOt was mixed and prepared / 3" secret 0 analysis value was 1 degree 2θ5'BX acidity θt% alcohol/,?! arc.

When this was diluted twice with cold water and drunk, it had a fermented aroma and a unique flavor.

The non-permeate liquid (residual liquid) J, zKp (residual content //, 7% alcohol content 3♂%) was fermented at 20υ for t days rRl tn
Iffl J OKl (2% alcohol content) is obtained,
Distillation was performed using a pot still to obtain Pla/Demalt θq Deta (alcohol: 95%).

Claims (1)

[Claims] In the process of alcoholic fermentation of fruit juice, ultrap
A method for producing an alcohol-containing fruit juice beverage, which comprises permeating and producing alcohol-containing fruit juice using a membrane device.