JPS62673B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing refreshing plum wine, and more particularly to a method for producing plum wine having a refreshing and mellow taste and aroma.

[Technical background and explanation of conventional technology]

Plum fruits contain large amounts of organic acids, especially citric acid, and are said to be useful for maintaining and improving health.
For this reason, ume fruits are used in the production of umeboshi, umezuke, ume meat extract, umeshu, umebishio, or sugar pickles. Umeshu, in particular, is a liqueur-like liquor made by soaking green plum fruit in high alcohol content shochu (approximately 35%) with sugar, and has a unique taste, so there are many fans of it.
The production process does not involve alcohol fermentation, that is, the production of alcohol, and the production is simple, so it is widely produced in ordinary households. There is also a known method for producing a plum fruit drink that contains alcohol but does not cause intoxication by adding an appropriate amount of sugar to Ome fruit and fermenting the fruit (Patent No. 60591). There is a known method for producing a honey drink containing plum fruit sufficiently impregnated with honey sugar and plum fruit extract by soaking plum fruit in honey.

In order to improve the excessively sour taste of pickled plums, the present inventor added the required amount of sugar and water to the nuts of pickled plums, and then fermented the pickled plums. He invented a method for producing pickled plums with improved taste by pickling them in salt (Japanese Patent Publication No. 25097/1983). In this method,
The present inventor added the required amount of sugar and water to green plum fruit, carried out sugar fermentation, pulled green plum fruit from the obtained sugar fermentation product, and created a plum fruit drink with the remaining liquid with an aroma similar to that of plum wine. It was found that it has a good taste.

However, these processed plum products and methods for processing plums all use unripe green plums as raw materials, and do not process fully ripe yellow plums. In other words, processed plum products made from fully ripe yellow plums and their processing methods have not been known so far. When carrying out the method for making pickled plums from green plums disclosed in the above-mentioned Japanese Patent Publication No. 54-29057, the present inventor added plum fruits that had fully ripened yellow plums mixed in with the raw plum fruits. When used as a raw material, it was discovered that the resulting plum fruit drink (rather similar to plum wine) had a refreshing, mellow taste and aroma, and based on this knowledge, the present invention was achieved.

[Object of the invention and summary of the invention]

An object of the present invention is to provide a method for producing refreshing plum wine that has a refreshing and mild taste and aroma. A more detailed object of the present invention is to provide a method for commercially producing the above-mentioned refreshing plum wine.

The present invention is a method for producing refreshing plum wine, which is characterized by adding sugar solution to and fermenting fully ripened and yellow plum fruits (yellow plums). A sugar solution is added to ferment it, and then a yellow plum extract obtained by adding fully ripe yellow plums to extract the extract is added, and the fermentation is re-fermented in the presence of plum fruits. This is a method for producing refreshing plum wine that is characterized by its refreshing, mellow taste and aroma.

[Specific Description of the Invention] According to the present invention, refreshing plum wine is produced by putting ripe and yellow plum fruits in a sugar solution and leaving them at room temperature to ferment. .

First, add the yellow plums to the sugar solution and let it cool to room temperature (approximately 15-
When left at 18℃, the liquid begins to foam and fermentation progresses, with the yellow plum fruit floating on top of the sugar solution. It is thought that the sugar content (disaccharide) contained in the sugar solution is hydrolyzed by invertase, and the produced monosaccharide is fermented by yeast attached to the fruit of the yellow plum. After a certain period of time, the foaming of the sugar solution subsides and the fermentation stops, so at this point, the yellow plum fruit floating at the top of the solution is scooped out. Then check the pH of the remaining liquid,
If the PH is low, add water to lower the PH to 4.
-Adjust to 5. When the yellow plum fruit that was pulled earlier is added back in and left to stand at room temperature again, the remaining sugar in the liquid restarts fermentation, causing the liquid to foam violently. At this time, take a portion of the liquid and taste it to see if the sugar content has decreased, then scoop out the yellow plum fruit floating at the top of the liquid and pull it out, and use the remaining liquid to make refreshing plum wine.

In some cases, the yellow plum fruit floating at the top of the liquid is pulled up, water is added to the remaining liquid to adjust the pH of the liquid, and then the extract obtained by extracting the yellow plum fruit with sugar is added and mixed well. Afterwards, the yellow plum fruit can be added back in and left to stand at room temperature to continue fermentation, but this addition of plum extract and continuation of fermentation can be repeated many times. At this time, it is preferable to take a portion of the liquid and taste it to check whether the residual sugar content in the liquid has decreased. By repeating the addition of plum extract and the continuation of fermentation while tasting the liquid, the alcohol concentration of the refreshing plum wine product can be adjusted.
It can be reduced to around 10-15%, making the taste and aroma of refreshing plum wine more mellow, and by adjusting the residual sugar content in the liquid, the refreshing plum wine can be made into sweet or spicy products. , can be anything. Such adjustment of the residual sugar content can be carried out by taste-tasting the liquid, adjusting the timing of stopping fermentation, and adjusting the amount of ume extract added.

The plum extract described above is prepared as follows. Add sugar to ripened yellow plum fruit, sprinkle the yellow plum fruit with sugar, place the yellow plum fruit on top, add more sugar, and sprinkle the yellow plum fruit with sugar. This operation is repeated 2 to 3 times to ensure that all the yellow plum fruits are coated with sugar so that the yellow plum fruits do not come into contact with each other, and the yellow plum fruits are not directly exposed to the outside. If the yellow plum fruit coated with sugar is left at room temperature (generally around 15-18°C to 10-25°C, but in some cases over 30°C), the surrounding area of the yellow plum will grow. The osmotic pressure of the sprinkled sugar extracts the extract and water from the yellow plums, but the sugar dissolves in the extracted water together with the plum extract, creating a sugar solution containing the plum extract. Form. The sugar solution containing plum extract contains citric acid and other organic acids contained in the fruit of the yellow plum, so it is acidic and has a pH of 2 to 3. However, if the sugar solution containing the plum extract is mixed with the fruit of the yellow plum, If left at room temperature,
Fermentation begins and the sugar solution foams, and the yellow plum fruit begins to float on top of the sugar solution. When this condition has reached this point, scoop out the yellow plum fruit floating on the top of the sugar solution and pull it up, add precipitated calcium carbonate to the remaining sugar solution containing plum extract, and adjust the pH of the sugar solution to 4-5. After adjusting the sugar solution of plum extract, store it in a condition such as a refrigerator to prevent further fermentation. This sugar solution of plum extract is used as an additional sugar solution during the production of seiryo plum wine, and by this use, the alcohol content of seiryo plum wine can be increased to 10% or more. The taste and aroma of can be made more refreshing and mellow.

As the sugar solution and sugar used in the production of refreshing plum wine and plum extract in the present invention, in addition to the sugar solution obtained by adding water to sugar, honey, maltose, or a sugar solution thereof can be used. can. It is also possible to use molasses, which is a by-product during the production of cane sugar. Since peak honey and sugar honey have a high content of monosaccharides, they are advantageous for fermentation in the production of the refreshing plum wine of the present invention.

The fully ripened and yellow plum fruits (yellow plums) used as raw materials for producing the refreshing plum wine and plum extract of the present invention include fully ripened plum fruits that have grown into plum trees and plum trees. It is possible to use any type of plum (yellow plum) that is harvested as an unripe green plum from a plant and artificially ripened to full ripeness. As a means of artificially ripening green plums, there are two methods: (a) leaving green plums in a well-ventilated place at room temperature; (b) placing green plums in an atmosphere containing ethylene gas at room temperature. Any of the following methods can be used: (c) leaving the green plum fruit in a closed state in a chamber where the charcoal is burned. When charcoal is burned, various gases are emitted, and when the room is sealed, the temperature inside the room rises, and these effects are thought to promote the ripening of green plums.

When harvesting plum fruits, fully ripened plums (huang plums) are easily damaged during transportation or storage, and if transportation or storage takes a long time, the yellow plum fruits may become overripe. On the other hand, if green plums are harvested, the green plums are less likely to be damaged during transportation or storage, and will not overheat during that time. Therefore, it is preferable to use yellow plums obtained by harvesting plum fruits in the green plum state and artificially ripening them to full ripeness in the present invention. Generally, when such yellow plums, that is, artificially ripened yellow plum fruits, are used, the taste and aroma of the refreshing plum wine product tends to be sweet.

Furthermore, in the production of refreshing plum wine or plum extract in the present invention, if the fruit of the yellow plum is treated by soaking it in water and leaving it overnight to remove the scum, the product can be produced. The refreshing plum wine and plum extract have no bitterness, and the product has the advantage that the taste and aroma of the refreshing plum wine are sweet and refreshing without any bitterness.

It is believed that the fermentation of the sugar solution containing the plum fruit extract in the present invention is carried out by yeast naturally attached to the yellow plum fruit. When fermentation is actually carried out, if yellow plum fruit coexists, the foaming of the liquid will increase, and fermentation will also occur actively.
The concentration of alcohol also increases. For this purpose, when fermentation is carried out, the huang plum fruit that has been pulled once is put back in. In this case, it is also possible to use the huang plum fruit that has been pulled and used for the production of ume extract. It is thought that these plum fruits provide the yeast for fermentation, but it is also thought that the nutritious sources necessary for the yeast to grow, multiply, and ferment in the sugar solution are supplied by the plum fruits.

Examples necessary for carrying out the present invention will be described below, but the present invention is not limited to the description of these examples.

Reference example 1 [Preparation of yellow plums from fully ripened green plums (leaved at room temperature)] Remove the stems from 2 kg of green plums, store them in a cardboard case, cover the cardboard case with paper, and store at room temperature (15-18℃) It was left for one week. Most of the green plums are ripe and have turned yellowish. Take out 1 kg of fully ripe yellow plums (yellow plums), soak them in water overnight to remove the scum, remove the yellow plums from the water, wipe off the water adhering to the yellow plums, and add them to the plum extract. It was also used as a raw material for refreshing plum wine.

1 kg of the remaining plum fruit (green plum) was left in the same condition at room temperature (15-18°C) for another week.
In this way, all the plums (green plums) turned yellow and became fully ripe plums (yellow plums). This yellow plum fruit was also treated in the same manner as described above and used as a raw material for producing plum extract or refreshing plum wine.

Reference example 2 [Preparation of yellow plums by artificially ripening green plums (ren charcoal)] Remove the stems from green plums, store them in a basket,
Place it in a closed room where charcoal is burning and heat it to 25℃.
Green plums were fully ripened at a temperature of . One week later, all the green plums had turned yellow and had ripened into yellow plums. This yellow plum was treated in the same manner as in Reference Example 1 and used as a raw material for producing plum extract or refreshing plum wine.

Reference Example 3 [Preparation of yellow plums by artificially ripening green plums (ethylene)] Remove the stems from 3 kg of green plums, store them in a basket, place them in a room with an atmosphere containing 5% ethylene gas, and keep at a temperature of 20°C. So I made Ome Ome. One week later, all the green plum fruits turned yellow and were fully ripened to become yellow plums. This yellow plum was treated in the same manner as in Reference Example 1 and used as a raw material for producing plum extract or refreshing plum wine.

Reference Example 4 (Preparation of plum extract using sugars) Put 400g of fully ripe yellow plum fruits in a 5L wide-mouth bottle and arrange them at the bottom.Put 182g of caster sugar on top, and sprinkle the yellow plum fruits with caster sugar. . Arrange 300g of fully ripe yellow plum fruits on top of it, and top with 136g of caster sugar.
and sprinkled the yellow plum fruit with caster sugar. This operation was repeated once again to pickle the yellow plums. After the soaking was completed, the lid of the wide-mouth bottle was closed and the wide-mouth bottle was left at room temperature (15-18°C). 1
After a week, the Huangmei fruit wilts and releases extract.
It was floating on top and the extract was slightly foamy. Therefore, the yellow plum fruit floating on the top of the extract was scooped out, and precipitated calcium carbonate was added to the extract (PH. 2 to 3) that remained after foaming, to bring the pH of the extract to 4.5. The obtained plum extract was stored in the refrigerator.

Reference Example 5 (Preparation of plum extract using honey) 1 kg of fully ripe yellow plum fruit was placed in a 5L wide-mouth bottle, and 900 g of honey (sugar concentration: 70%) was added thereto. This wide mouth bottle was left at room temperature. 1
After a week, the ripe yellow plum fruit had shrunk and floated to the top of the honey liquid, and the entire liquid was foaming and fermentation had begun. Then, the yellow plum fruit that was floating at the top of the liquid was scooped out and pulled up, and precipitated calcium carbonate was added to the liquid that remained after foaming (PH: 2.0) to bring the pH of the extract to 4.5. The obtained plum extract was stored in the refrigerator.

Reference example 6 (Preparation of plum extract from artificially ripened yellow plums) In a 5L wide-mouth bottle, put 400g of yellow plum fruits ripened by the method in Reference example 1 and arrange them at the bottom, and then add 182g of caster sugar on top. Then, the yellow plum fruit was sprinkled with caster sugar. Arrange 300g of the same yellow plum fruit on top, add 130g of caster sugar, and sprinkle the yellow plum fruit with caster sugar. This operation was repeated once again to pickle the yellow plum fruit. After the soaking is finished,
Close the lid of the wide-mouth bottle and leave the wide-mouth bottle at room temperature (15-18
℃). After one week, the yellow plum fruit shrunk and released an extract, which was floating on top, and the extract was slightly foamy. Therefore, the yellow plum fruit floating on the top of the extract was scooped out, and precipitated calcium carbonate was added to the extract that remained after foaming (PH: 2.0) to bring the pH of the extract to 4.5. The obtained plum extract was stored in the refrigerator.

Reference Example 7 (Preparation of plum extract from artificially ripened yellow plums) Using the ripe yellow plum fruit according to the method of Reference Example 2, it was treated in the same manner as in Reference Example 6 to obtain plum extract. Ta. This plum extract was stored in the refrigerator.

Reference Example 8 (Preparation of plum extract from artificially ripened yellow plums) Put 1 kg of yellow plum fruits ripened by the method in Reference Example 2 into a 5L wide-mouth bottle, and add honey (sugar concentration: 70
%) 900g was added. At this time, the yellow plum fruit was submerged in the honey liquid. After closing the lid of the wide-mouth bottle, the wide-mouth bottle was left at room temperature (15-18°C). One week later, the yellow plum fruit had withered and floated on top of the honey liquid, and the entire liquid was foaming and fermentation had begun. Then, the yellow plum fruit that was floating at the top of the liquid was scooped out and pulled up, and precipitated calcium carbonate was added to the liquid that remained after foaming (PH: 2.0) to bring the pH of the extract to 4.5. The obtained plum extract was stored in the refrigerator.

Reference example 9 (Adjustment of plum extract using artificially ripened yellow plums) 1 kg of yellow plum fruits fully ripened by the method of Reference example 3
was placed in a washing tub, 2L of water was added thereto, and the yellow plum fruit was immersed in the water. After leaving it overnight at room temperature (15-18℃), tilt the washing tub to remove the water, wipe the remaining yellow plum fruit with a cloth, wipe off the adhering water, remove the scum, and drain the water. 5L of clean yellow plum fruit with no adhesion
The mixture was placed in a wide-mouth bottle and treated in the same manner as in Reference Example 8 to obtain plum extract. The obtained plum extract was stored in the refrigerator.

Example 1 (Production of refreshing plum wine using sugar solution) 545 g of white sugar was placed in a 5L wide-mouth bottle, 500 ml of water was added to dissolve it, and 500 g of fully ripened plum fruit (produced in Mito) was added. The lid of this wide-mouth bottle was closed and left at room temperature (15-18°C) for one week. In the wide-mouth bottle, the liquid foamed and the yellow plum fruit floated to the top of the liquid.
A wide-mouth bottle was left in the same manner, but foaming became more intense. The foaming subsided after 75 days. There, he scooped up the yellow plum fruit that was floating on the top of the liquid and pulled it up.
The pH of the remaining liquid was measured. The pH of the liquid was 2.8. 5450 ml of water (organo water) was added to this liquid portion. The pH of the liquid became 4.5. After that, I put the yellow plum fruit I had pulled up earlier back into the wide-mouthed bottle. The wide-mouth bottle was left at room temperature (15-18°C) to continue fermentation. During this time, the liquid foamed smoothly, indicating that fermentation was progressing. The foaming subsided after 30 days. The sugar content of this liquid was measured using sugar test paper. The sugar content of the liquid was 1%. They scooped up the yellow plum fruit that was floating at the top of the liquid, pulled it up, and measured the pH of the remaining liquid. The pH of the liquid had returned to 3.0. Next, 1300 ml of water (organo water) was added. The pH of the liquid became 4.5. To this liquid, add 160 g of plum extract using the caster sugar obtained in Reference Example 4 and Reference Example 5.
Added 450g of plum extract obtained from honey. After stirring the liquid well to mix it and tasting it to confirm the degree of sweetness, the yellow plum fruit that had been pulled out earlier was put back into the wide-mouthed bottle. The lid of the wide-mouth bottle was closed and the wide-mouth bottle was left at room temperature (15-18°C). After one week, the liquid foamed, fermentation restarted, and the yellow plum fruit floated to the top of the liquid again. After 10 days, the liquid became amber-colored, its sweetness decreased, and alcoholization progressed. Then, after scooping up the yellow plum fruit that was floating on the top of the liquid and pulling it up, the plum extract from honey obtained in Reference Example 5 was added.
150g was added to a wide mouth bottle and stirred well to mix. After tasting it to confirm its sweetness, I put the yellow plum fruit I had pulled up earlier back into the wide-mouthed bottle. The wide-mouth bottle was capped and the wide-mouth bottle was left at room temperature (15-18°C). After 7 days, a decrease in sweetness was confirmed by a sweetness test, and then 140 g of the plum extract prepared from white sugar obtained in Reference Example 4 was added to the wide-mouthed bottle, and the liquid was stirred to mix well. The wide-mouth bottle was capped and the wide-mouth bottle was left at room temperature (15-18°C). One week later, after scooping up the yellow plum fruit and pulling it out, air was introduced into the liquid while stirring it. The floating matter that had risen to the surface of the liquid was brought to the glass surface of a wide-mouth bottle and wiped clean. After two days, the foaming of the liquid had subsided, and a small amount of sediment had formed at the bottom of the liquid. The wide-mouthed bottle was left to mature for two weeks at room temperature (15-18°C), and the precipitate was filtered off to obtain 7L of refreshing plum wine with a mellow taste.

The analysis results of the refreshing plum wine were as follows.

Specific gravity: 1.01 Alcohol: 10.52% Extract content: 7.49% Extract level: 22.8% Volatile acid: 0.007% Non-volatile acid: 0.47% Sugar: 0.1% Methanol: None Cyanide Not detected Example 2 (Production of refreshing plum wine using honey) ) Put 1350g of honey into a 5L wide-mouth bottle, add 300ml of water (organo water), stir the liquid to mix, then add the fully ripened yellow plum fruit (produced in Mito) in Reference Example 1. Then, I soaked the fruit of Huangbai in honey. Put the lid on the wide-mouth bottle and let it cool to room temperature (15-
18°C). After one week, the liquid foamed and the yellow plum fruit was floating on the top of the liquid. After that, the foaming became more intense, but after 75 days, the foaming stopped. Then, scoop out the yellow plum fruit that was floating on the top of the liquid, pull it up, and check the pH of the remaining liquid.
was measured. The pH of the liquid was 2.8. Next, 4675 ml of water (organo water) was added to this liquid. PH of liquid
became 4.5. Then, put the yellow plum fruit that was pulled up earlier into the wide-mouthed bottle, and place the wide-mouthed bottle at room temperature (15-
18°C). After 9 days, foaming started and the yellow plum fruit began to float to the top of the liquid. After that, the foaming became more intense and fermentation progressed, but after 30 days, the foaming subsided and the color of the liquid became clear.
They scooped up the yellow plum fruit that was floating at the top of the liquid, measured the sugar in the remaining liquid with sugar test paper, and then measured the pH. The concentration of residual sugar is
0.1% and PH was 4.0. 500 yen of water in a wide mouth bottle
ml was added and the pH was measured. The pH of the liquid became 4.5. To this, add 450 g of honey-based plum extract obtained in Reference Example 5, stir the liquid and mix well.
After tasting it to confirm its sweetness, I put the yellow plum fruit I had pulled up earlier back into the wide-mouthed bottle. The wide-mouth bottle was capped and left at room temperature (15-18°C). 1
After a week, foaming started, fermentation started, and the yellow plum fruit floated to the top of the liquid. 20
After a few days, the color of the liquid took on an amber color, and when I tasted it, I noticed that it had lost its sweetness and had become more alcoholic. There, he scooped up the yellow plum fruit floating on the top of the liquid and pulled it out. To the remaining liquid, add 38g of the honey plum extract obtained in Reference Example 5 again, taste it to confirm the sweetness, stir the liquid to mix well, and then pour the yellow plum fruit that was pulled up earlier into a wide mouth. I put it back in the bottle. Put the lid on the wide-mouth bottle and keep the wide-mouth bottle at room temperature (15-18
℃). At that time, the liquid foamed and the fermentation restarted, and the yellow plum fruit floated to the top of the liquid, but after 7 days, the foaming subsided, and the yellow plum fruit floating at the top of the liquid was scooped out. Then, 65 g of the plum extract prepared from caster sugar obtained in Reference Example 4 was added to the remaining liquid in a wide-mouthed bottle. After stirring the liquid to mix it, the yellow plum fruit that had been pulled up earlier was put back into the wide-mouthed bottle. The lid of the wide-mouth bottle was closed, and the wide-mouth bottle was left at room temperature (15-18°C). One week later, the yellow plum fruit was scooped out and the remaining liquid was stirred, and then air was introduced into the liquid in the wide-mouthed bottle. This caused a small amount of sediment to form at the bottom of the wide-mouth bottle. At this time, the wide-mouth bottle was left for another two weeks to age the liquid, and then the liquid was filtered to remove the precipitate.
In this way, 7L of refreshing plum wine with a mellow taste and rich body was obtained. The analytical values of this refreshing plum wine were as follows.

Specific gravity: 1.0 Alcohol: 9.5% Extract content: 3.79% Extract level: 20.0% Volatile acid: 0.005% Non-volatile acid: 0.62% Sugar: 0.1% Methanol: None Cyan Not detected

Claims (1)

[Scope of Claims] 1. In the production of plum wine, which involves adding sugar solution to fully ripened and yellow plum fruits and fermenting the same, as fully ripened and yellow plum fruits, Production of refreshing plum wine characterized by using plum fruit obtained by soaking mature plum fruit in water overnight to remove the scum, and by carrying out fermentation at pH 4 to 5 in the presence of plum fruit. Law. 2. The refreshing beverage according to claim 1, characterized in that the ripened plum fruit that has turned yellow is a plum fruit that is obtained by artificially ripening a green plum that has been harvested in an unripe state. How to make plum wine. 3. The method for producing refreshing plum wine according to claim 2, wherein the means for artificially ripening the green plums is to place the green plums in a room where charcoal is burned. 4. The method for producing refreshing plum wine according to claim 2, wherein the means for artificially ripening the green plums is to place the green plums in an atmosphere containing ethylene gas. 5 Add sugar to the fully ripened and yellow plum fruit,
A refreshing plum wine according to any one of claims 1 to 4, characterized in that the plum fruit is sprinkled with sugar and left at room temperature, and the obtained plum extract is added during fermentation. manufacturing method. 6. The method for producing refreshing plum wine according to any one of claims 1 to 4, characterized in that honey is used as the sugar solution. 7. The method for producing refreshing plum wine according to any one of claims 1 to 4, characterized in that honey is used as the sugar solution. 8. The method for producing refreshing plum wine according to claim 5, characterized in that honey honey or sugar honey is used as the sugar.