JPS6149952B2 - - Google Patents
Info
- Publication number
- JPS6149952B2 JPS6149952B2 JP15434683A JP15434683A JPS6149952B2 JP S6149952 B2 JPS6149952 B2 JP S6149952B2 JP 15434683 A JP15434683 A JP 15434683A JP 15434683 A JP15434683 A JP 15434683A JP S6149952 B2 JPS6149952 B2 JP S6149952B2
- Authority
- JP
- Japan
- Prior art keywords
- temperature
- add
- yuzu
- fruit
- day
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 241000951471 Citrus junos Species 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 238000004821 distillation Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 5
- 235000020083 shōchū Nutrition 0.000 claims description 5
- 244000274847 Betula papyrifera Species 0.000 claims description 3
- 235000009113 Betula papyrifera Nutrition 0.000 claims description 3
- 235000009109 Betula pendula Nutrition 0.000 claims description 3
- 235000010928 Betula populifolia Nutrition 0.000 claims description 3
- 235000002992 Betula pubescens Nutrition 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 108010001078 naringinase Proteins 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000005292 vacuum distillation Methods 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 229910052799 carbon Inorganic materials 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000013334 alcoholic beverage Nutrition 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Description
この発明は、ゆずの果実を利用して蒸留酒を製
造する方法に関するものである。
ゆずの果実を酒精飲料とする場合、天然独特の
風味を有すると同時に青くさ味と皮部に含まれる
ナリンギン等による苦味成分があるため原料とし
て不適とされているものである。
従来果実を利用する酒精飲料の製法としては、
まず高濃度の甲類焼酎に砂糖分とともに生果を浸
漬し、その成分の抽出を行う方法がある。
しかし、ゆずの果実をこの方法によつて、酒精
飲料を原料にしようとしてもゆず果実独特の苦味
成分が同時に抽出されるので、ごく微量のものし
か利用できない。
そこで、本発明者はゆず果実利用の酒精飲料の
製造法として、乙類焼酎のモロミに仕込んで蒸留
酒とする方法を考えたが、この方法も試作実験の
結果苦味は除去されず品質が悪く、又歩留りも悪
いことが判明した。
以上の経過を経て本発明はなされたもので、そ
の目的とする所はゆず独特の風味を残し、青くさ
味、苦味を除去して蒸留酒とするものであり、宮
崎県特産のゆず加工に役立てようとするものであ
る。
まず、本法の実施例を記述する。
実施例
乙類焼酎の製造法に準じて、内地破砕米10に種
麹(河内菌)を0.2%量使用し常法によつて製麹
し120%、すなわち121の水を加え一次仕込みを行
う。6日目で一次仕込みを終り、次に二次仕込み
として米10Kg、およびブドウ糖5Kg、水201を入
れる。そして二次仕込み後10日目に、予めゆずの
果実10Kgを酵素剤(ナリンギナーゼ)30g(果実
の0.3%)によつて、PH3.7、温度40℃下で2時間
作用させ苦味成分の約50%を除去したものをモロ
ミに添加混合し、そのまま放置熟成させ4日目に
蒸留を行う。蒸留方法は単式減圧蒸留機を使用
し、減圧度100mmHg、蒸留温度60℃で行いアルコ
ール濃度は30%以上となるように蒸留を止める。
この蒸留製品を更に2日間で品温を5℃まで冷却
しその温度を維持しつつ、白かばで作られた活性
炭を製品量の0.02%相当量(6g)使用してろ過
し最後の精製を行つて製品とする。
上記の実施例による原料および最終モロミ、最
終製品の分析結果は次の如くである。
The present invention relates to a method for producing distilled liquor using yuzu fruit. When making yuzu fruit into an alcoholic beverage, it is considered unsuitable as a raw material because it has a unique natural flavor and at the same time contains a green taste and bitter components such as naringin contained in the skin. Conventional methods for producing alcoholic beverages using fruits include:
First, there is a method of soaking fresh fruit along with sugar in high-concentration shochu and extracting its components. However, even if yuzu fruit is used as a raw material for alcoholic beverages using this method, the unique bitterness of yuzu fruit will be extracted at the same time, so only a very small amount can be used. Therefore, the present inventor considered a method for producing an alcoholic beverage using yuzu fruit by adding it to Otsu-type shochu moromi to make a distilled liquor, but as a result of trial production experiments, the bitterness was not removed and the quality was poor. It was also found that the yield was poor. Through the above process, the present invention was made, and its purpose is to make a distilled liquor by retaining the unique flavor of yuzu and removing the green taste and bitterness. It is intended to be helpful. First, an example of this method will be described. Example: According to the manufacturing method of Otsu-class shochu, 10% of inland crushed rice is used to make koji using a 0.2% amount of seed koji (Kawachi fungus), and 120%, that is, 12 :1 of water is added to make koji for the primary preparation. conduct. Finish the primary preparation on the 6th day, then add 10 kg of rice, 5 kg of glucose, and 20 1/2 of water as the secondary preparation. Then, on the 10th day after the secondary preparation, 10 kg of yuzu fruit was treated with 30 g of an enzyme (naringinase) (0.3% of the fruit) for 2 hours at a pH of 3.7 and a temperature of 40°C to remove approximately 50% of the bitterness. % removed is added to moromi and mixed, left to mature as it is, and distilled on the 4th day. The distillation method uses a single vacuum distillation machine, with a degree of vacuum of 100 mmHg and a distillation temperature of 60°C, and the distillation is stopped when the alcohol concentration is 30% or more.
This distilled product is further cooled down to 5℃ over two days, and while maintaining that temperature, it is filtered using activated carbon made from white birch in an amount equivalent to 0.02% of the product amount (6g) for final purification. to produce a product. The analysis results of the raw materials, final moromi, and final products according to the above examples are as follows.
【表】
イソプチルアルコール イソアミルアル
コール 250mg〓 706mg〓
しかして本法を実施するに当つては次の諸条件
を勘案具備させるものである。
まず原料の品質については完熟した新鮮な果実
を選定しなければならない。
次にゆず果実の前処理に当つては、ゆず果実の
熟度をよく見極めた上で蒸気加熟粉砕時間を20〜
30分とし、酵素剤(ナリンギナーゼ)を果実の
0.2〜0.3%相当量加え、反応PH2.5〜6.0、反応温
度30〜50℃、反応時間1〜3時間を決定して苦味
成分を半分位除去することによつて、製品になつ
た際にゆず特有の風味が残り、しかも青くさ味と
苦味成分は除去される。又添加時期としては、あ
まり早く添加すると醗酵を妨害しモロミ中に苦味
成分が抽出されてくるので、主醗酵が終了した9
〜10日目ころが適当で更に3〜4日熟成醗酵させ
るとモロミとゆずの風味がよく調和される。
この時減圧蒸留機を用いて、減圧度を100mm
Hg、蒸留温度を60℃に保つて蒸留を行い、留出
成分が30%以上の時に蒸留を完了し香味の変化を
防ぐものである。この留出製品を冷却して、2〜
3日以内に品温を4〜6℃以内に保つと油成分、
別途に留出された苦味成分が分離されるので、留
出成分の状況をよく観察しながら、製品量の0.01
〜0.04%相当量の白かば活性炭によつて吸着させ
てろ過を行い製品とする製造方法であり、ゆずの
風味を生かした酒精飲料が得られ、乙類焼酎の品
質改善の方法に有効であるとともに、宮崎県特産
のゆず加工に新しい開発が見られるものである。[Table] Isoptyl alcohol Isoamyl alcohol 250mg〓 706mg〓
However, in implementing this Act, the following conditions shall be taken into consideration. First of all, regarding the quality of the raw materials, you must select fresh, fully ripe fruits. Next, when pre-processing the yuzu fruit, carefully assess the ripeness of the yuzu fruit, and then steam-cure and crush for 20 to 30 minutes.
After 30 minutes, the enzyme agent (naringinase) is added to the fruit.
By adding an amount equivalent to 0.2 to 0.3%, determining the reaction pH 2.5 to 6.0, reaction temperature 30 to 50°C, and reaction time 1 to 3 hours, and removing about half of the bitter components, The unique flavor of yuzu remains, and the green taste and bitterness are removed. Also, when adding it too early, it will interfere with the fermentation and bitter components will be extracted from the moromi, so add it after the main fermentation has finished.
The best time is around the 10th day, and if you let it ferment for an additional 3 to 4 days, the moromi and yuzu flavors will blend well. At this time, use a vacuum distillation machine to reduce the pressure to 100mm.
Distillation is carried out by maintaining Hg and distillation temperature at 60℃, and when the distillate component is 30% or more, the distillation is completed to prevent changes in flavor. This distillate product is cooled and
If you keep the product temperature within 4-6℃ within 3 days, the oil component,
The separately distilled bitter components are separated, so while carefully observing the status of the distilled components,
This is a production method in which white birch is adsorbed with an amount of ~0.04% activated carbon and filtered to produce a product.It produces an alcoholic beverage that takes advantage of the flavor of yuzu, and is effective as a method for improving the quality of Otsu-class shochu. At the same time, new developments can be seen in the processing of yuzu, a specialty of Miyazaki Prefecture.
Claims (1)
に準じて常法に従い、ブドウ糖を加えて二次仕込
みを行つた後、9〜10日目のモロミに予め20〜30
分間水蒸気加熱後破砕し冷却したゆずの果実に、
酵素剤(ナリンギナーゼ)を果実の0.2〜0.3%相
当量加え、PH2.5〜6.0、温度30〜50℃で1〜3時
間作用させたものを添加混合し、二次仕込み後12
〜14日目に減圧度50〜150mmHg蒸留温度65℃以下
で減圧蒸留を行いアルコール濃度30%以上とす
る。それを2〜3日以内に品温4〜6℃に冷却し
た後、その温度下で白かば炭素を製品量の0.01〜
0.04%作用させ、ろ過後製品とする、ゆずを利用
した蒸留酒の製造方法。1 Following the production method of Otsu-type shochu using rice as a secondary preparation material, add glucose and perform the secondary preparation, and then add 20 to 30 ml of moromi in advance on the 9th to 10th day.
Yuzu fruit is crushed and cooled after steam heating for a minute.
Add an enzyme agent (naringinase) in an amount equivalent to 0.2 to 0.3% of the fruit, and let it act for 1 to 3 hours at a pH of 2.5 to 6.0 and a temperature of 30 to 50°C. After secondary preparation, 12
On the 14th day, perform vacuum distillation at a vacuum degree of 50 to 150 mmH and a distillation temperature of 65°C or less to obtain an alcohol concentration of 30% or higher. After cooling it to a temperature of 4 to 6℃ within 2 to 3 days, add 0.01 to 0.01 of the product amount of white birch carbon at that temperature.
A method for producing distilled liquor using yuzu, which is made into a product after 0.04% reaction and filtration.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58154346A JPS6047672A (en) | 1983-08-23 | 1983-08-23 | Preparation of distilled liquor utilizing fruit of citron |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58154346A JPS6047672A (en) | 1983-08-23 | 1983-08-23 | Preparation of distilled liquor utilizing fruit of citron |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6047672A JPS6047672A (en) | 1985-03-15 |
JPS6149952B2 true JPS6149952B2 (en) | 1986-10-31 |
Family
ID=15582147
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58154346A Granted JPS6047672A (en) | 1983-08-23 | 1983-08-23 | Preparation of distilled liquor utilizing fruit of citron |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6047672A (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5089446B2 (en) * | 2008-03-11 | 2012-12-05 | 宝酒造株式会社 | Cooking liquors and their uses, and processed foods |
JP6468858B2 (en) * | 2015-01-23 | 2019-02-13 | サントリーホールディングス株式会社 | Alcoholic beverages containing citrus distilled liquor |
-
1983
- 1983-08-23 JP JP58154346A patent/JPS6047672A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS6047672A (en) | 1985-03-15 |
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