JPS6255071A - Production of date vinegar for drinking - Google Patents

Abstract

PURPOSE:To produce date vinegar for drinking having flavor of UME (Japanese apricot), optionally having a color derived from Perilla frutescens, by flavoring date vinegar produced from date as a raw material with UME and Perilla frutescens. CONSTITUTION:Dates or data juice is heat-treated, optionally treated with an enzyme, subjected to alcohol fermentation and optionally pressed to give an alcohol fermented solution, which is subjected to acetic acid fermentation to give date vinegar. Then, the date vinegar is incorporated with an extracted solution of essence of UME obtained by extracting UME with the date vinegar and/or an extracted solution of Perilla frutescens with hot water and further with a saccharide and filtered.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing drinking date vinegar having a plum flavor.

Plum wine is made by purifying green plum fruit into shochu with sugar, and adding perilla leaves to the plum vinegar or plum fruit and plum vinegar that comes out when the plum fruit is pickled in salt, and the acidity of the plum vinegar turns the anthocyanin pigments of the perilla leaves red, producing plum vinegar. It has been well known for a long time to color plum fruits. It is also well known that it has recently been seasoned with rice vinegar, apple vinegar, shiso, and kelp extract to make it drinkable.

- The present inventor achieved the present invention as a result of research into the use of date fruits, which contain a large amount of high-quality carbohydrates, as Iraq is the main producing country.

An object of the present invention is to provide a method for producing vinegar for date fruit drinks, which is obtained by flavoring date vinegar produced from date fruits with plum fruit, perilla leaves, etc.

In the present invention, after heat-treated date fruit or date juice is subjected to alcohol fermentation treatment, the fermented fruit is subjected to solid-liquid separation treatment to obtain fruit juice, and this or the fermented fruit juice is used as it is. After adding red perilla hot water extract and plum fruit extract to the date vinegar obtained by acetic acid fermentation and filtration, I! This is a method for producing date fruit vinegar for drinking, which is characterized by adding ingredients such as:

In the case of date fruits, heat treatment in the present invention means heat treatment of an appropriate number of date fruits in hot water of 70 to 90°C for 30 to 60 minutes, preferably with appropriate stirring), In the case of date juice, this means shell-and-tube sterilization, high-temperature flash killing, and other appropriate means. Note that fruit juice obtained by squeezing the heat-treated date fruit may also be used. In addition, since date fruits have a high content of pectin, citrus, and $%fT, removal of impurities, that is, peeling and enucleating after hot water heat treatment,
Since it is difficult to squeeze the juice (before the alcohol fermentation process) or after the alcohol fermentation process, enzymes such as pectinase and galacturonase are added during the juice extraction process to facilitate the juice extraction process. It is preferable to carry out enzymatic treatment. The amount used is preferably 0.025 to 0.03%, and a composite enzyme agent containing enzymes such as pectinase and cellulase may also be used. Juice from date fruits is carried out after or without removing the seed coat etc., and a squeezing press, a pulper, a Finisher-2 centrifugal filter, etc. are used as appropriate. Furthermore, the heat treatment of date fruits is effective not only for sterilization but also for crushing the fruits and for solid-liquid separation treatment.

The hot water extract of red perilla used in the present invention refers to an extract obtained by immersing chili menjiso and other red perilla leaves in hot water at a temperature of 90°C or higher for 10 to 20 minutes. The plum fruit extract in the present invention refers to a regret fruit extract obtained by soaking plum fruit in a solution containing sugars in date vinegar for 10 days to 1 year. In the present invention, the saccharide is sucrose liquid sugar or saccharide inverted saccharide? &Sugar, glucose mixed liquid sugar, other liquid sugar or ice υ
3. Means cube sugar etc. Also, sugars for date vinegar,
The composition of plum fruit correlates with the concentration of vinegar and sugar, but for every 1 j2 of date vinegar, 500 to 1000 g of sugar and 50 g of plum fruit are added.
0-1000g is preferred.

Example 1 3000 kg of date fruits were placed in 80°C hot water and heat sterilized for 30 minutes while stirring, then seeds etc. were removed with a pulper, and a pectinase-containing agent (commercially available sucrase-containing) was added for enzyme treatment. 2400f of fruit juice obtained by squeezing with the rear finisher and 700I of water! and 1.5 kg of ammonium phosphate.

Alcoholic fermentation was carried out by adding 100β of sake mash to obtain date sake 31001 with an alcohol content of 13.5% after filtration.

Take a portion of the obtained date wine, add vinegar after sterilization, and make the initial acidity 1.95% and the initial alcohol content 4.1%.
Water was added to make mash of 1520A, and acetic acid fermentation was performed by the standing method to obtain date vinegar with an acidity of 5.4%. In the same manner, date vinegar with an acidity of 9.8% was obtained.

On the other hand, 50 g of chile menjiso leaves were placed in 200 cc of boiling water, and after extraction treatment for 15 minutes, the mixture was filtered to obtain a hot water extract of perilla. In addition, plum fruit was added to a solution prepared by adding a desired amount of grape-fructose corn syrup to date vinegar with an acidity of 5.4%, and after being left for one month, a plum fruit extract was obtained.

40cc of the above perilla hot water extract and plum fruit extract
and date vinegar (100 cc of acidity 9.8%, acidity 5
．． 40 cc) of 4% and then 400 g of glucose fructose solution t) M were mixed and purified by filtration to obtain food-grade date vinegar with an acidity of 1.41%. The obtained date vinegar for drinking had a beautiful reddish-purple color and became a suitable drink when diluted 3 to 4 times.

It should be noted that only one type of date acid, either normal acidity or high acidity, can be used.

Example 2 Put 150 kg of date fruits in 430 β water and heat 7
The mixture was heated at a temperature of 0°C for 50 minutes with stirring, and the juice was squeezed to obtain a squeezed liquid. Next, after sterilizing this juice (date juice), when the crystal/l'TL reached about 35 to 45°C, 0.025
% addition, and when the temperature reached 26℃, sake yeast 1
30 g was added, and the clear liquid obtained by alcohol fermentation and filtration was subjected to acetic acid fermentation to obtain date vinegar with an acidity of 5.1%.

500 g of plum fruit, 500 g of high-fructose corn syrup, and 500 g of Delan's fruit juice were mixed into 1 liter of the obtained date vinegar, stirred occasionally, and stored for one month to obtain drinking date vinegar.

A suitable date vinegar beverage was obtained by appropriately diluting the obtained drinking date vinegar.

According to the present invention, it is possible to obtain date vinegar for drinking, which has a plum flavor and is optionally colored with a color derived from red perilla. Furthermore, the date vinegar obtained in the present invention can be used not only for drinking but also for cooking.

Claims (1)

[Claims] After alcohol fermentation of the heat-treated date fruit or date juice, the fermented fruit is squeezed into fruit juice, and the fermented fruit juice is subjected to acetic acid fermentation. , date vinegar obtained through filtration,
Add plum fruit extract and/or red perilla hot water extract,
A method for producing date vinegar for drinking, which is characterized by adding sugars, etc.