JPS6236667B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] This invention relates to an alcoholic beverage having a plum flavor and a unique sour flavor, and a method for producing the same.

[Conventional technology]

Shochu is strictly defined under the Liquor Tax Law, and most of the conventionally produced shochu contains flavor components other than sake lees shochu. Among the conventional shochu containing flavor components, there is Japanese Patent Publication No. 56-22509, which is an invention relating to a method for producing shochu containing an extract of raw pine needles.

In addition, "umeshu" which has been popular for a long time (for example, "Shufu to Seikatsu King 8 , Sweets and Drinks" Shufu to Seikatsusha (June 25, 1960))
(Page 149) belongs to "Liquille" under the Liquor Tax Law.
You can enjoy the overall flavor formed by the flavor of the whole plum extract, the sweetness of the added sugar (rock sugar = cane sugar), and the alcohol component.

Furthermore, for example, Yoshito Sakurai et al., ed., "New and Expanded Edition General Food Industry", Kouseisha Kosekaku Co., Ltd. (September 1975)
As stated on page 480 of ``Liquille'' (issued on May 15th), the term "liqueur" refers to alcoholic beverages made by adding sugars, flavorings, and pigments to various brewed liquors, distilled liquors, or pure alcoholic liquids. According to Japan's Liquor Tax Law, alcoholic beverages with an alcohol content of 15% or more and an extract content of 21% or more (Songshoku Kogyo, page 480, lines 1 to 4 on the left)
However, Article 3, Item 11 of the Liquor Tax Law stipulates ``twice or more.''

By the way, the above-mentioned "extract content" in Japan's Liquor Tax Law refers to the number of grams of non-volatile components contained in one hundred cubic centimeters of original volume at a temperature of 15 degrees (Article 3, Item 2 of the Liquor Tax Law). Conventional liqueurs are alcoholic beverages containing non-volatile components.

However, the flavor and acidity of plum fruit has traditionally been considered desirable for alcoholic beverages, but it does not contain the sweetness of plum wine or the non-volatile components of plum liqueur. There has never been an alcoholic beverage that only has flavor.

[Problem that the invention seeks to solve]

The method for manufacturing shochu disclosed in the above-mentioned Japanese Patent Publication No. 56-22509 requires extraction and storage of more than one year to obtain the shochu product, and the flavor components diverge widely, making it difficult to control during the manufacturing process. This is disadvantageous for controlling the flavor and acidity of plum fruit. Similarly, in the case of the method for manufacturing plum liqueur (distillation method) described in page 480 of Sogo Shokuhin Kogyo, the extraction and storage period is similarly long, which is disadvantageous for controlling the flavor and acidity of plum fruit. Moreover, there are problems such as quality deterioration such as spoilage and adverse effects during extraction and storage.

In addition, when distilling conventional plum wine, the viscosity of the distillate becomes extremely high due to the large amount of sucrose added in the plum wine manufacturing process, which not only makes operation in the distillation process difficult, but also reduces the amount of distillation residue. The process is cumbersome, and in addition, the increased viscosity of the distillate during the distillation process leads to uneven heating temperatures, and as a result, the distillation residue often caramelizes, resulting in the production of alcoholic beverages (distilled spirits). ) had a fatal adverse effect, such as a burnt odor etc. Furthermore, there is a problem in that the distillation residue adheres to the inside of the distillation apparatus, significantly reducing the thermal efficiency of the apparatus and shortening the life of the distillation apparatus.

Furthermore, ``ume vinegar'' produced during the umeboshi manufacturing process is a seasoning and flavoring liquid that is well-balanced with the organic acids contained in the plum fruit and the salt added during the manufacturing process. However, there are no examples of its use in the conventional process for producing flavored alcohols.

[Means for solving problems]

In order to solve the above-mentioned problems, the feature of this invention is to provide an innovative method for producing alcoholic beverages in the process of extracting plum extract components, including flavor components and sour flavor components from fresh plum fruits. By adding a large amount of salt and effectively utilizing the effect of salt's osmotic pressure, the manufacturing period was shortened to about one-tenth of the conventional manufacturing period (about one year). By using common salt in this invention, all of the aforementioned problems, such as deterioration of product quality due to the addition of a large amount of sucrose and problems in operation and equipment management, can be solved at once. Furthermore, in addition to the bactericidal effect of ethyl alcohol used during the manufacturing process, the preservative effect of the salt added during the manufacturing process prevents deterioration of the flavor and sour flavor components of plum fruit.
We succeeded in supplying stable products.

As mentioned above, this invention is an alcoholic beverage under the Liquor Tax Act, and moreover, it does not contain sweetness like conventional plum wine, nor does it contain non-volatile additives such as salt added during the manufacturing process. It is possible to obtain a new alcoholic beverage that contains only volatile components such as plum flavor and unique sour flavor among plum fruit extracts, and a stable and high-quality alcoholic product in a shorter period of time than before. The purpose of this invention is to provide a manufacturing method that allows for

This invention will be explained in more detail.

Place 30 to 60 parts by weight of fresh plum fruit, preferably 45 to 55 parts by weight, and 10 to 45 parts by weight of common salt, preferably 30 to 40 parts by weight, in a sealable container, and add 25 to 40 parts by weight of salt.
65% by volume ethyl alcohol, preferably 30-45%
After adding 80 to 100 parts by volume of ethyl alcohol, the container is sealed and stored at room temperature for 20 to 40 days. During storage, the contents in the container may be stirred as appropriate (preferably with the container kept tightly closed) to promote the extraction of extract components such as plum fruit flavor components and sour flavor components into the liquid phase. can.

In this case, the fresh plum fruit can be used at a grade suitable for the purpose of the final product. It goes without saying that the fresh plum fruit itself may be whole plum fruit, plum flesh, plum kernels, or a combination of two or more of them.

The purpose of adding salt is to increase the osmotic pressure, thereby promoting the extraction of extract components such as flavor components and sour flavor components from the plum fruit into the liquid phase, and to preserve the plum fruit during the extraction process. be. Therefore, the amount of salt can be determined as appropriate to achieve a saturated state or less. Note that even if the amount of salt added reaches a supersaturated state, there is no particular effect on the final alcoholic beverage (product).

Ethyl alcohol is 25-65% by volume as above
can be used, but preferably 30-45% by volume
It is preferable to use 35% shochu by volume.

After extracting the flavor components and sour flavor components of plum fruit at room temperature for 20 to 40 days as described above, the extract is filtered through a cloth or other filter material to separate solid and liquid, and then the extract is filtered using a known method. Distill under normal pressure or reduced pressure depending on the method, take the distillate at about 35°C to 95°C, and add 40°C if necessary depending on the flavor intensity of the distillate.
Ethyl alcohol around % by volume (i.e. ethyl alcohol with a concentration equal to the alcohol concentration of the distillate)
dilute it to an appropriate flavor strength and use it as unprocessed sake.
In order to prevent the flavor components from evaporating as much as possible in the distillation step, it is preferable to perform distillation under reduced pressure, and it is optimal to take the distillate at 35°C to 55°C under reduced pressure of 30 mmHg to 50 mmHg. Water is then added to the unprocessed sake to produce a 25% alcoholic beverage (or shochu) product by volume.

The alcoholic beverage according to the present invention is a novel alcohol that does not have the sweetness of conventional plum wine or the spiciness of salt added during production, but only has a flavor reminiscent of plums and a unique sour flavor. It provides drinks. Furthermore, since the alcoholic beverage according to the present invention includes a distillation step in the manufacturing process, it contains only volatile components such as flavor and sour flavor components out of the plum fruit extract.

[Effect]

In this invention, as described above, a large amount of salt is added to fresh plum fruit, and ethyl alcohol is further added to extract the extract component of the plum fruit. The extraction effect can be dramatically improved and the manufacturing period can be significantly shortened. Furthermore, in addition to the bactericidal effect of ethyl alcohol, the preservative effect of the added salt prevents spoilage of plum fruits and the like and contamination by mold during the manufacturing process, making it possible to stably supply high-quality products. Furthermore, since salt does not cause problems such as thickening of the extract or caramelization due to heating, the quality of the alcoholic beverage obtained by distillation is stable, and the above-mentioned plum fruit extract The distillation process is simple and there is no problem of shortening the life of the distillation equipment.

〔Example〕

Example 1 Put 500 g of a mixture of moderately ripe whole plums and plum flesh into a sealable container, add 300 g of table salt, and add 35% ethyl alcohol (or 35% by volume) to the container.
Add vol.% shochu) 1, stir well, then seal the container and store at room temperature for 30 days. If necessary, the contents are stirred (preferably with the container kept tightly closed) to extract the flavor components, sour flavor components, etc. of the plum fruit.

After storage for 30 days, strain with a cloth to obtain 1250 ml of extract (alcohol concentration: 25% by volume).

1250ml of the above extract was distilled under reduced pressure using a known method.
Under reduced pressure of around 40 mmHg, 724 ml of distillate at 39°C to 52°C is obtained. The distillate had an alcohol concentration of 41% by volume, and the distillation loss in this vacuum distillation was 5%. Add 41% by volume of ethyl alcohol to the distillate to obtain an appropriate flavor strength and obtain about 1303 ml of unprocessed sake.

Water was added to the raw sake to obtain 2130 ml of an alcoholic beverage (product) with an alcohol concentration of 25% by volume. The alcoholic beverage has a flavor reminiscent of plum and also has a unique sour taste.

〔Effect of the invention〕

In this invention, when extract components such as flavor components and sour flavor components of fresh plum fruits are extracted with ethyl alcohol, salt is added, so the flavor components and sour flavor components of the extract are extracted by the action of the osmotic pressure of the salt. The extraction effect can be significantly enhanced, and the manufacturing period of the product can be shortened to less than one-tenth of the conventional period. Furthermore, as the production period is shortened, the release of flavor components and the like can be reduced, making it possible to obtain a novel alcoholic beverage with characteristics reminiscent of plums and a unique sour taste. In addition to the sterilizing effect of ethyl alcohol, the preservative effect of the salt added during the manufacturing process of this alcoholic beverage prevents spoilage and deterioration during the extraction process of flavor and sour components, resulting in high quality and stable products. You can get quality products.

Since the alcoholic beverage (shochu) according to the present invention includes a distillation process in the manufacturing process, the alcoholic beverage (shochu) does not contain the sweetness or salt components contained in plum fruit, and does not contain plum extract. A novel alcoholic beverage containing only volatile components such as plum flavor components and sour flavor can be obtained.

Furthermore, like when traditional plum wine is distilled,
There is no adverse effect such as burnt odor in the product, the operation in the distillation process is simple, and the life of the distillation apparatus can be extended, which has a remarkable effect of achieving the purpose of the invention.

Claims (1)

[Scope of Claims] 1. An alcohol characterized by not containing salt added during the manufacturing process and containing only volatile components such as plum flavor and sour flavor among plum fruit extracts. Beverages. 2 Production of an alcoholic beverage characterized by adding salt to fresh plum fruit, further adding ethyl alcohol to extract extract components such as flavor components and sour flavor components of plum into a liquid phase, and then distilling the extract. Method.