JPS6131077A - Brewed liquor containing plum extract, and its preparation - Google Patents

Abstract

PURPOSE:To prepare brewed liquor containing plum extract, having unique taste and flavor, and meeting the taste of general consumers, by immersing plum fruits in refined SAKE prepared by adding sugars and organic acids for brewing, thereby extracting the plum component to the SAKE. CONSTITUTION:Brewed SAKE prepared by using rice, rice koji and water as main raw materials is incorporated with sugars for brewing such as sucrose, invert sugar, glucose, etc. and organic acids such as succinic acid, lactic acid, citric acid, etc. to obtain refined SAKE having an alcohol content of >=15%, and a SAKE degree of -10--15 deg.. Plum fruits and sugars for extraction are added to the refined SAKE to effect the extraction of the plum fruit. The plum fruits are taken out of the SAKE, and the SAKE is aged. The obtained liquor is diluted with a refined SAKE having an alcohol content of 10-15% to obtain the brewed liquor containing plum extract and having an alcohol content of 10-15% and a plum extract content of 1-10%.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a novel plum wine made using refined sake and a method for producing the same.

[Prior Art] Alcoholic beverages are broadly classified into brewed liquors and distilled liquors depending on the manufacturing method, and plum wine is produced using distilled liquors, especially shochu type A class shochu obtained by the continuous W&distillation method, as the main raw material. Plum wine is generally made by soaking plum fruit in shochu type shochu, adding rock sugar, sealing it, and leaving it for one month or more.

The reason why shochu is conventionally used to make plum wine is thought to be due to its alcohol concentration and its own weak flavor.

This is thought to be because shochu has a high alcohol content of 25 to 35%, so it has a large ability to extract extracts, and the concentrated plum wine obtained is suitable for drinking by diluting it with water. If the alcohol content is low, there is a problem that the extraction ability is weakened and secondary acetic acid fermentation is likely to occur. Furthermore, if sake itself has a taste, the taste changes greatly depending on the ratio of plum extract concentration to alcohol concentration and dilution rate, making it extremely difficult to obtain plum wine of your choice. Therefore, sake, which generally has a lower alcohol content than shochu, has its own taste, and is not suitable for drinking diluted with water, is not used at all as a side dish when making plum wine, and it cannot be sold commercially as sake. There are no examples of producing plum wine.

In recent years, with the diversification of consumer tastes, various types of shochu have been manufactured, and the amount of shochu produced has increased dramatically, but the current situation is that the production of sake has decreased accordingly. . Therefore, the development of new products is strongly desired in the field of sake as well.

[Problems to be Solved by the Invention] Taking the above facts into consideration, the present invention aims to produce a novel plum wine using sake that can suit a wide range of consumer tastes.

[Means for Solving the Problems] The brewed sake containing plum extract according to the present invention is made by soaking plum fruit in sake made by adding brewing sugars and organic acids and extracting the extract. It is also mixed with sake.

Sake is generally brewed using rice, rice malt, and water as the main ingredients, but the sake for extraction of the present invention, which is made by steeping plum fruit, is made by adding brewing sugars, organic acids, and if necessary brewing alcohol and sodium glutamate. is added. As the brewing sugar, for example, sucrose, invert sugar, glucose, or water syrup can be used. Organic acids are added to prevent mash from rotting and to adjust the sweetness of sake, along with brewing sugars, and examples include succinic acid, lactic acid, and citric acid. A sake brewing method is known in which brewing alcohol and brewing sugars are added at the final stage of mash preparation, and the sake brewing method obtained by this method can be used for the sake for extraction of the present invention. The alcohol content of the sake for extraction is preferably 15% or more, and the sake degree, which indicates the degree of sweetness and dryness, is preferably -10 to -15 degrees.

The higher the negative (-) value of sake, the higher the sake degree.

When using sake made by the normal sake brewing method using rice, rice malt, and water as raw materials, brewing sugars, organic acids,
Brewing alcohol and sodium glutamate may be added as necessary. The amounts of these additions are determined so that the alcohol content and sake content fall within the above ranges.

The plum fruit is soaked in the sake for extraction prepared in this way, and sugar for extraction (usually rock sugar) is added to extract the Koji extract. The amount added varies depending on conditions such as alcohol concentration and extraction period, so it cannot be specifically limited, but usually 3 (11) to 8 (11) g of plum fruit and 1 (11) to 1 (11) g of rock sugar are added to 1 Q of sake for extraction. It is about 5 (11) (l).

The extraction period is about six months to one year, and after extraction, the plum fruit is taken out and stored and aged for another three months to three years to obtain unprocessed sake.

The unprocessed sake obtained through the aging process is mixed with refined sake to make the finished product. This refined sake for sake has an alcohol content of 10-15%.
It is preferable that The size of the sake bottle used for besshu differs depending on the alcohol content of the original sake and the plum extract content, but it is usually 5 to 20 times the alcohol content of the original sake, and the alcohol content of IS products is 10 to 1.
It is preferable to split the sake so that the extract content is 5% and the extract content is 1 to 10%. The brewed sake containing ume extract mixed with sake is sterilized by pasteurization at approximately 65 degrees Celsius in a conventional manner to produce the final product.

The brewed liquor containing plum extract obtained by the above production method has a novel flavor that has never been seen before.
It is compatible with a wide range of consumer tastes. In the present invention, brewing sugars and organic acids are added to the sake for extraction, so it is possible to create a brewed sake that is well fused with the plum extract. It is thought that the IIm produced during the process suppressed the generation of harmful bacteria and enabled the extraction and aging process over a long period of time, which is impossible with ordinary sake. Furthermore, since the unprocessed sake is mixed with sake instead of water, it is possible to create a product that retains its sweetness, roundness, and umami, and has an appropriate concentration of plum extract that meets the tastes of a wide range of consumers. It was done.

[Example 1 Examples of the present invention are shown below.

Example 1 Using rice, rice malt, and water as raw materials, mash was prepared according to a conventional method. Preparation takes place for 25 days. At the end of preparation, brewing alcohol, sucrose, lactic acid, succinic acid, and sodium glutamate were added. The amount of preparation is as shown in Table 1. The fermented mash was put through a press to separate the sake lees and sterilized by pasteurization at 65°C to produce sake for extraction with an alcohol content of about 20% and a sake content of -13%.

On the other hand, a sake for splitting sake with an alcohol content of about 13% and a sake content of -3% was produced according to the usual sake brewing method, except that sucrose, lactic acid, succinic acid, and sodium glutamate were added at the final stage of brewing. This was also pasteurized at 65°C.

556g of plum fruit, 167g of rock sugar per 1Q of sake for extraction
g was added and left in a cold dark for 10 months, then the plums were taken out and aged for an additional 3 years. The resulting raw sake had an alcohol content of 13% and a plum extract content of 22%.

This unprocessed sake is mixed with 9 times the amount of the above-mentioned sake for split sake, sterilized by pasteurization at 65℃, and the alcohol content is 13% and the plum extract content is 2.2%.
, sake degree -10 degrees, acid [I 3.1 d! A brewed liquor containing plum extract was obtained.

Example 2 A sensory test of the plum extract-containing brewed liquor obtained in Example 1 was conducted.
(11) Conducted on humans. The results are shown in Table 2.

Specifically, in Table 2, it was rated as having sweetness, roundness, and umami.

Claims (15)

[Claims] (1) A brewed sake containing plum extract, which is made by diluting unprocessed sake obtained by soaking plum fruit in sake made by adding brewing sugars and organic acids to extract the plum extract, and diluting it with sake. (2) The sake for extraction in which the plum fruit is soaked has an alcohol content of 1
The brewed sake containing plum extract according to claim 1, which has a sake content of 5% or more and a sake content of -10 to -15 degrees. (3) The alcohol content of the sake used to break down the unprocessed sake is 10 to 15.
% of the plum extract-containing brewed liquor according to claim 1 or 2. (4) Plum extract according to claim (1) or (2), wherein the brewed liquor containing plum extract mixed with sake has an alcohol content of 10 to 15% and a plum extract content of 1 to 10%. Brewed sake. (5) The brewed sake containing plum extract according to any one of claims (1) to (4), wherein the sake for extraction in which the plum fruit is steeped is senjoshu. (6) Claim No. 1, wherein the sake for extraction into which plum fruit is steeped is a brewed sake made from rice, rice malt, and water as main ingredients, with brewing sugars and organic acids added. Item to item (4)
) A brewed liquor containing plum extract as described in any of the above. (7) The brewing sugar according to any one of claims (1) to (6), wherein the brewing sugar is one or more of sucrose, invert sugar, glucose, and water syrup. Brewed liquor containing plum extract. (8) Claim No. 1, wherein the organic acid is one or more of succinic acid, lactic acid, and citric acid.
The brewed liquor containing plum extract according to any one of paragraphs to (7). (9) A method for producing brewed sake containing plum extract, which is obtained by diluting the unprocessed sake obtained by soaking plum fruit in sake and extracting plum extract, and adding brewing sugars and organic acids to achieve an alcohol content of 15%. that's all,
A brewing process of brewing sake with a sake content of -10 to -15 degrees, an extraction process of adding extraction sugars and plum fruit to the sake obtained in the brewing process, and extracting plum extract, and after the extraction process. 1. A method for producing brewed liquor containing plum extract, comprising: a maturing step in which plum fruit is taken out and further ripened; and a sake splitting step in which the unprocessed sake obtained in the maturing step is mixed with refined sake. (10) The method for producing brewed sake containing ume extract according to claim (9), wherein the brewing step is a step of producing senjoshu by the sake senjo method. (11) Plum extract according to claim (9), wherein the brewing step is a step of adding brewing sugars and organic acids to brewed liquor made using rice, rice malt, and water as main ingredients. A method for producing brewed sake. (12) The alcohol content of the sake used to break down the unprocessed sake is 10 to 1.
The method for producing a brewed liquor containing plum extract according to any one of claims (9) to (11), wherein the content is 5%. (13) Any one of claims (9) to (12), wherein the brewed sake containing plum extract obtained in the split sake step has an alcohol content of 10 to 15% and a plum extract content of 1 to 10%. A method for producing brewed sake containing plum extract as described in Crab. (14) The brewing sugar is sucrose, invert sugar, glucose,
The method for producing a brewed liquor containing plum extract according to any one of claims (9) to (13), wherein one or more types of watermelon are used. (15) Claim No. 9, wherein the organic acid is one or more of succinic acid, lactic acid, and citric acid.
) The method for producing a brewed liquor containing plum extract according to any one of items (14).