JPS61289874A - Production of rose liqueur - Google Patents

Abstract

PURPOSE:To obtain rose liqueur having high essence content and excellent taste and fragrance, at a low cost, by adding yeast and a component convertible to alcohol to rose petals or a liquid containing extracted component of rose petal and fermenting the mixture. CONSTITUTION:Rose petals are extracted preferably with water or an organic acid (e.g. lactic acid, malic acid, citric acid, etc.) to obtain extract liquid of rose petal component. A component convertible to alcohol (e.g. glucose or sugar) and yeast are added to the rose petals or the above extract and the mixture is fermented. It is preferable to add 0.2-1wt% additive containing a nitrogen component such as ammonium phosphate to the fermentation system to promote the proliferation of the yeast. The yeast used in the above process is e.g. SAKE yeast, wine yeast, etc., for the fermentation of conventional alcoholic drink.

Description

[Detailed description of the invention] [Industrial application field 1 The present invention relates to a method for producing rose wine for drinking.

[Conventional technology and its problems] Conventionally, sugar such as sugar and beverage alcohol were used as ingredients, and flavoring materials such as plant roots, sweets, seeds, and bark were soaked in this to impart flavor to the alcohol, etc. It is known for its various liqueurs.

These liqueurs are produced by (1) extracting the flavor raw material with alcohol and distilling it to mainly extract the aroma, (2) mixing the extract directly with alcohol without distilling it, or (3) It was manufactured by extracting the aroma components directly from flavor raw materials as essence and mixing this with alcohol.

However, all of these methods simply add and mix aroma components obtained by extracting flavor raw materials with alcohol, and the resulting liqueur lacks extract content and lacks flavor and aroma. There was a drawback.

Further, the essence of the aroma component used in the method (3) above is generally expensive, and the essence of rose petals is particularly expensive and not cost-effective.

Also, because rose petals are easily perishable, it has been difficult to produce inexpensive sake containing a large amount of rose petal hinges.

The object of the present invention is to provide a method for inexpensively producing high quality sake with a high kiss content and excellent taste and aroma.

[Means for Solving the Problems] In order to solve the above-mentioned conventional problems, the present invention provides a method for producing rose wine in the presence of rose petals or an extract obtained by extracting components of rose petals. , converted to alcohol1
It is a method in which wJ fermentation is carried out by adding vine components and yeast.

In particular, the components of rose petals can be extracted by boiling them in water,
Alternatively, it can be carried out at room temperature using an aqueous solution of an organic acid such as lactic acid, malic acid, or phosphoric acid, and glucose or sugar can be used for quantitative determination as a component that is converted into alcohol. '
There are some things you should avoid using fill fermentation.

[Function] The present invention is characterized by adding yeast and a component that converts into alcohol to the seven colored petal components of mi.
Because it is aged, fermented, etc., it not only prevents the aromatic components from escaping, but also retains the unique flavor of roses.

In addition, since the 7 doors of I1g #I or its extract can be used directly as a flavor raw material, expensive rose petal essence is required. In addition, since the rose petals are used as they are and are submitted to the fleur-de-lis fermentation process, there is no risk of the petals rotting.

In particular, extracting the components of the petals of M.
Alternatively, extraction 1-culm can be extracted in a short time by using an aqueous solution of organic acid such as lactic acid, malic acid, or phosphoric acid at room temperature.
Moreover, it is possible to easily adjust the sourness of the rose wine by the above-mentioned resistance.In addition, glucose is a component that converts into alcohol. Alternatively, since fermentation is carried out using specific amounts of sugar, alcohol fermentation can be carried out quickly.

The content of the present invention will be explained in detail below.

Various types of roses can be used as the rose petals used as the aroma source r1 used in the present invention, but for hygiene reasons, it is preferable to use petals that have the legal residual pesticide value of 11 per liter and are suitable for beverages. Note that not only flower petals are used, but pollen may also be used at the same time.

The above-mentioned rose petals or an extract of rose petal components are converted into alcohol and subjected to alcohol fermentation together with vine components.

When carrying out alcoholic fermentation in the presence of the above-mentioned rose petals or an extract of rose petal components, the rose petals, etc. and components that can be added to alcohol may be added at the same time to avoid fermentation, or during alcohol fermentation. The petals etc. of the previous step 11 may be further added and fermented.

Note that when rose petals themselves are used, the resulting rose wine may lack stability in taste, color, etc., depending on the type of rose, season, etc. In this case, it is best to use the rose petal extract described below.

Various solvents can be used to extract the components of rose petals, but it is necessary to quickly and effectively extract the components from rose petals, which are easily rotten. Furthermore, it is necessary to use an extraction solvent that makes the resulting rose wine suitable as a beverage.

Water and organic acids are preferred as the extraction solvent.

Extraction with water may be carried out over a long period of time at room temperature, but from the viewpoint of workability and petal rot, it is preferable to extract rose petals by boiling them in water.

The boiling extraction conditions can be selected as appropriate, but in order to improve the extraction efficiency and shorten the extraction time, it is preferable to perform the boiling extraction at a temperature of 50 to 100'C for about 1 to 10 minutes.

In addition, the acid C refers to various acids such as tartaric acid produced by fermentation, especially lactic acid, malic acid, and phosphoric acid.
These organic acids are preferably
One type may be used. Although the above organic acid -〇- may be used in pure form, it is preferable to use it as an aqueous solution in order to perform the extraction operation smoothly and avoid excessive extraction.

By using an organic acid, it is possible to impart an appropriate sourness to the rose wine, which not only makes the resulting rose drink easier to drink, but also allows extraction to be carried out efficiently at room temperature, making it easier than boiling the water for extraction. However, the flavoring ingredients and extracts do not escape, and the fermentation process increases the flavor.

Note that the amount of the organic acid can be changed as appropriate depending on the sourness of the obtained '#i sake, but it is usually mixed with water.
The ratio of water to acid is 10,001ft! against 1-10
d is enough.

In addition, in order to facilitate the alcohol fermentation described below, the water contains 0.005 to 0.0% of a compound containing nitrogen, potassium, etc., which are generally lacking in the fermentation process, such as potassium monophosphate.
．． It is preferable to add 0.05% by weight.

The ratio of the rose petals to water or an aqueous solution of an organic acid can be changed as appropriate depending on the degree of fragrance, but the ratio of rose petals to 100 widths of water, etc.
10 parts by weight is preferred.

If the amount of rose petals is less than 0.5 parts by weight, the flavor and aroma of the sake obtained will not be sufficient, and if it exceeds 10 parts by weight, the amount used will be excessive and will not be suitable for drinking. The color is too strong and undesirable.

Note that rose petals are sensitive to temperature and the like and tend to be extracted in an excessive amount, but within the range of use mentioned above, extraction by boiling with water or extraction with an organic acid will not result in excessive extraction.

In addition, for IIIWT using the above petals and extract,
This is done using the following materials:

While aging the above-mentioned extract, components that can be converted into alcohol and yeast are added to carry out alcohol fermentation.

Examples of ingredients that can be converted into alcohol include various materials that can be converted into glucose, such as rice, wheat, or various starches, and various materials that are used in alcohol fermentation, such as grapes, glucose, and other glucose-containing materials. However, it is preferable to use glucose or sugar to increase fermentation efficiency.

The amount of the component that can be converted into glucose can be changed as appropriate depending on the alcohol concentration of the rose wine obtained, but
15 to 35% by weight is preferred.

If it is less than 15% by weight, the alcohol concentration due to fermentation will be low and a large amount of alcohol will be required to adjust the alcohol concentration in the adjustment process described below, and if it exceeds 35% by weight, a long period of time will be required for alcohol concentration fermentation. do.

In addition, in the fermentation culm, 0.2 to 1% by weight of nitrogen-containing additives such as ammonium phosphate are added for yeast growth.
It is preferable to add If it is less than 0.2% by weight,
If yeast does not grow sufficiently and the amount exceeds 1% by weight, the amount used will be excessive, which is not preferable.

In addition, in the fermentation process, in order to promote III drunkenness,
Fermentation aids such as pan i and calcium denate 5 to 50
It may be added in ppm.

By adding the above additives for yeast growth and fermentation aids, alcohol fermentation can be carried out smoothly and efficiently.

Various fermentation yeasts can be used in the above-mentioned fermentation ■culm. Examples of these include sake yeast, wine yeast, etc., which are commonly used for fermentation of beverages. In addition, when starting from a starchy material such as rice, koji, an enzyme agent, etc. may be added.

After mixing the fermented liquid of the rose petals obtained in the above fermentation process or the mixing alcohol described later with the fermented liquid, the product is filtered to remove impurities.

The alcohol concentration of the obtained rose wine is determined by the fermentation efficiency in the fermentation step, etc., but in order to adjust the alcohol concentration, it may be mixed with mixing alcohol of various concentrations.

Alcohol to be mixed includes various types of wine such as red and white,
Various alcoholic beverages such as sake and alcohol required for brewing are used.

The ratio of the above fermentation liquid and mixing alcohol is as follows:
It can be changed arbitrarily depending on the alcohol fermentation, flavor, aroma, etc., but in order to avoid losing the flavor components of N. rose petals, it is necessary to add 10 parts by weight of alcohol for mixing such as grape wine. It is preferable to mix 10 to 90 parts of iris sake.

Moreover, if the mixing alcohol is mixed with the fermented T culm or the filtered rose wine and then aged with the rose wine, the flavor will further increase.

Note that it is optional to add an alcoholic extract of rose petal fragrance, such as rose water. When adding this alcoholic extract, the appropriate amount is 0.02 to 0.11%.

Note that the obtained rose wine with an acidity of 6 to 8 is easy to drink and has a good taste. In order to adjust the acidity, an appropriate amount of the above-mentioned organic acid or rose wine using an organic acid may be mixed.

[Example] The present invention will be explained in detail below.

11 Example 1, Water 100 containing 0.02% by weight of potassium monophosphate
Add 20 petals of UtH& to 1 0-layer hanging part, boil it for a short time to extract the pigment etc. of the petals, and then add 11!1
Take out the petals of PfI and make the extract 111. Next, 24% by weight of glucose was added to 75.41% of this extract.
, ammonium vA acid 0.6Φcloth% were respectively added, wine yeast was inoculated for 1 h, and the temperature was increased to 150 °C at 20°C.
Interfermented. 1 meter of this fermented T culm is approximately 12
% (hereinafter referred to as liquid A).

10 parts of red raw grape wine (alcohol content 12%) were mixed with 900 parts of the obtained IUA fermentation liquid, and 2 parts were mixed.
After aging for several days, the product was filtered. The obtained rose wine had a bright rose color and excellent flavor and flavor.

Example 2゜I! A rose wine was obtained in the same manner as in Example 1, except that 7 L of Ith rose petals were further added in an amount of 15 fl/l.

The obtained rose wine had a brighter color and a stronger rose aroma than that of Example 1.

Example 3 75% lactic acid was added to 1000 parts by weight of the water used in Example 1.
15 rose petals were added to an organic acid aqueous solution containing 6 parts by weight.
Parts by weight were added, and the components of the petals of the rose petal were extracted with the organic acid aqueous solution at room temperature for 3 days, and the residue of the petals was removed.

The same amounts of glucose, ammonium phosphate, and yeast as in Example 1 above were added to 75.4% by weight of the obtained extract, and
Fermentation was carried out under the same conditions as in Example 1 to obtain a fermentation liquid with an alcohol ski of approximately 12% (hereinafter referred to as liquid B). This B
The liquid had a strong rose scent.

Next, 30 parts by weight of raw grape wine (white) was added to and mixed with 10 parts of the above WJ fermentation solution, and after further aging,
The product was filtered.

The obtained rose wine had a rich rose aroma, had a sour taste, and had a good taste.

13 Example 4 The liquid A of Example 1 and the liquid B of Example 3 were mixed by adding 40 parts by weight of liquid B to 60 parts of liquid A, and then filtered to obtain a product.

The obtained rose wine had a rose aroma and moderate acidity, and was rich in flavor.

[Effects of the Invention] In the present invention, the presence of rose petals or an extract obtained by extracting the components of rose petals F1 is carried out under mild conditions for aging, alcohol fermentation, etc., so that the obtained rose wine has a low extract content. Rich in flavor and flavor. In particular, when an aqueous solution of an ionic acid is used as an extraction solvent, the resulting rose wine has a moderate sourness and is therefore palatable and easy to drink.

Furthermore, since rose petals or their extracts are used as they are, inexpensive M rose wine can be provided without using expensive rose petal essence. Even if rose petals are used as they are, they are suitable as a beverage because they do not go through the alcohol fermentation process and spoil.

In particular, the extraction process can be carried out quickly and easily by extracting the components of the flower petals by boiling them in water or using an aqueous solution of organic acids such as lactic acid, malic acid, and phosphoric acid at room temperature. Because it can be done easily, it does not require complicated extraction. Furthermore, when fermentation is carried out using glucose as a component that can be converted into alcohol, alcohol fermentation can be carried out quickly, making it possible to provide even cheaper rose wine.

Patent Applicant: Miyoshi Sake Brewery Procedures Necessary... J Ding (spontaneous) August 221, 1985 1. Indication of matter f1 1985 Patent Application No. 130287 2. Name of the invention 'J' of crystal sake! Formation method 3, relationship with the person making the amendment f1 Patent applicant representative 3 Kazushige Furu 4, agent 6, statement of the specification to be amended, column 7 for detailed explanation of the invention, content of the amendment (1) In the specification, page 7, lines 8 to 10, [boiling extraction in water...The fermentation process increases the flavor. '' has been corrected to read, ``Flavor ingredients, 112 minutes, etc., are not lost compared to boiling extraction using pre-distribution of water, and the flavor increases during the fermentation process.''

(2) The statement 11-10 dJ on page 7, line 14 of the specification is corrected to IO,01-0.15 gram equivalent.

(3) On page 10, line 19 of the specification, the statement ``1 brewing required'' should be corrected to ``for brewing''.

(4) In the second line of page 13 of the specification, the statement ``r'iii. Items with a strong rose scent'' should be corrected to ``items with a strong rose scent.''

Claims (1)

[Scope of Claims] 1. Production of rose wine, which is characterized by fermentation in the presence of rose petals or an extract obtained by extracting components of rose petals, by adding a component that can be converted into alcohol and yeast. Law. 2. The method for producing rose wine according to claim 1, wherein the extract is a boiled extract with water. 3. The method for producing rose wine according to claim 2, wherein the extract is an extract extracted at room temperature using an aqueous solution of an organic acid. 4. The method for producing rose wine according to claim 4, wherein the organic acid is at least one selected from lactic acid, malic acid, and citric acid. 5. The method for producing rose wine according to claim 1, wherein the component that can be converted into alcohol is glucose or sugar.