JPS6291175A - Tomato liquor and production thereof - Google Patents

Abstract

PURPOSE:To produce a tomato liquor having unique taste and flavor characterized by a body standing between a fruit liquor and Japanese rice wine while keeping the tasty component of the tomato raw material with little loss, by fermenting squeezed tomato juice. CONSTITUTION:Squeezed tomato juice is produced by squeezing a tomato and removing insoluble solid component from the juice. The obtained juice is optionally added with a proper amount of glucose and subjected to alcoholic fermentation at about 25 deg.C for several days in the presence of yeast.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel tomato liquor obtained by fermenting tomato juice and a method for producing the same.

Tomatoes have been widely used since ancient times, not only naturally but also processed into tomato juice, tomato puree, tomato ketchup, tomato soup, etc. Tomatoes are a food with high nutritional value, have a good flavor due to their abundance of amino acids, and are also excellent as seasoning materials.

The present inventors completed the present invention as a result of intensive research to develop a new alcoholic beverage made from tomatoes.

The present invention consists of tomato liquor obtained by fermenting tomato juice.

The present invention further comprises a method for producing tomato liquor by squeezing tomatoes, removing insoluble solids from the obtained tomato juice, and fermenting the obtained tomato juice.

The tomato liquor of the present invention retains almost all of the flavor components of the tomato raw material and is extremely rich in flavor.

That is, tomato liquor is a liquor with a unique flavor that is between fruit liquor and Japanese sake.

Table 1 shows the results of analyzing the amino acid composition of the tomato liquor of the present invention.
Shown below.

Table 1 Amino acid composition of tomato wine, etc. (Hi7100F) Aspartic acid 35.5 4.5 2 ~
23 Threonine 29.9 54
13-21 lines a7
Q, 7 20-51 Glutamic acid 190
．． 7 37.1 26 ~ 66 proline
--21~40 glycine
0.7 1.2 14 ~56 Alanine 6.6 4.2 26 ~
34 paris y 1,3
Q, 7 13-54 methionine
α9 0.3 2-6 Isoleucine &2 0.1 9 ~
210 Ishin il G,
5 21-53 Tyrosine 2.
3 0.5 20 ~69 Phenylalanine 7.3 1.0 14 ~31
Lysine 5.3 0.
8 13-19 Histidine 6.2
0.9 6-17 arginine
4.4 2.0 39 ~48 total 1
6.1 57.9 259 - 559 Furthermore, as shown in Table 2, the tomato liquor of the present invention is an alkaline food and has excellent health benefits, in contrast to other liquors made from soup, which are acidic foods. It can be said that it has value.

Table 2 Alkalinity of tomato sake etc.Tomato sake + 2.99 Japanese sake
-aOO The tomato liquor of the present invention is produced by removing insoluble solids from the juice obtained by squeezing tomatoes and fermenting the obtained juice. Tomato juice can be obtained by washing tomatoes with water, crushing them, heating them to destroy the oxidative enzymes in the fruit, and then applying the juice to a press. As tomato juice, in addition to the juice obtained by squeezing the raw raw materials as described above, it is also possible to use those that have been frozen, sterilized by heat, or concentrated and stored.

Tomato juice contains a large amount of insoluble solids (so-called pulp)
This tends to inhibit the smooth fermentation of tomato juice. Furthermore, during fermentation, pulp floats as scum or adheres to the fermentation tank, causing problems in filtration and clarification after one fermentation. Furthermore, the flavor of the fermented liquor is better when insoluble solids are removed. Therefore, it is desirable to remove insoluble solids from the juice before fermentation. Insoluble solids were removed using conventional methods.

For example, this is done by subjecting the juice to centrifugation. It is desirable to remove about 25% (v/v) of the insoluble solids as a sedimentation amount and 1.1% (w/vr) as a dry solids amount.

The separated pulp can be effectively used as a raw material for tomato puree, tomato ketchup, dried tomatoes, etc.

The tomato juice thus obtained can be used for fermentation as is, but it is preferably used after it has been further clarified by centrifugation or filtration. The components of the clarified tomato juice are shown in Table 3.

Table 3 Component refractometer reading of cleared tomato juice (BX') 4.0
4゜0pH4,334,33 Carbohydrate (sub)) 4.15
4.05 glucose (sub)) 0
．． 99 1.06 fructose (%)
1.18 1.18 Sucrose
-- Total acid (as citric acid) 0.56
Q, 36 amino air (η ratio) 46.05
45.78 ash (burnt 0.4
8 α48 total R cutin (chi)
0.134 0.146 Salt σ)
0.07 0.07 (Note) (1) 1a0 using a vertical axis centrifugal sedimentator (product name: Sharpless)
Clarification at 00 rpm (2) The centrifuged clarified liquid obtained in the above (1) is filtered through a leaf filter using a filter medium.The thus obtained tomato juice is fermented according to a conventional method.

That is, in order to produce tomato liquor, an appropriate amount of glucose is added to the tomato juice if necessary (1), yeast is added, and the mixture is heated to about 25°C.
Alcohol fermentation takes place for several days.

After fermentation is complete, add egg white to clarify and filter to obtain a light orange-yellow tomato liquor. Distilling this produces spirits.

Next, the present invention will be explained in more detail by showing comparative examples and examples.

Comparative example 1 Presence or absence of insoluble solids and alcohol fermentation progress for 1 day
11.84 12.113 11
．． 70 12.20 From the above comparative example, when producing tomato liquor, it is preferable to use clarified tomato juice from which insoluble solids have been removed, rather than tomato juice, from the viewpoint of product yield. I understand that.

Example 1 A well-ripened processing tomato (variety: Kiko No. 216) was washed with water, crushed, heated to 85° C. to inactivate the enzyme, and then put in a tomato juice extractor to extract the juice. Pour this squeezed juice through Sharpless for 1s, o o
□ Clarify by centrifugation at rpm (15,350 G) to remove insoluble solids as a wet filter at a ratio of 10 parts by weight of the stock solution. Although the juice thus obtained still contains fine pulp and is slightly cloudy, it can be used satisfactorily as a fermentation raw material.

Prepared clear tomato juice 25Q yeast (active wine, 5ach, cerevisiae)
After fermentation for 5 days at 25°C, the egg white was clarified and filtered to obtain a light orange-yellow tomato-flavored liquor. Its ingredients were as follows.

Alcohol content (v/v%) 12.
9 acidity (N/10 Na0F (m/)
8.01pl (4,25 direct reducing sugar (support)) α23
Amino acid (formoru) 0.9
In addition, this is distilled to give an alcohol degree of 25° and 45°.
A mild flavored spirit was obtained.

Example 2 In order to further clarify the clarified tomato juice obtained in the same manner as in Example 1, a leaf filter was used.The base was filter cell 2a-M, the middle layer was Standard Supercell 28-EF, and the surface was When the solution was coated with Celite 28-Vtl'i and filtered, a highly transparent liquid was obtained. As shown in Table 3, its component composition is completely unchanged from that of the centrifuge.

Using this product, alcoholic fermentation was carried out according to Example 1, and the progress was smooth and a similarly good tomato liquor was obtained.

Claims (1)

[Claims] 1) Tomato liquor obtained by fermenting tomato juice. 2) A method for producing tomato liquor, which comprises squeezing tomatoes, removing insoluble solids from the obtained tomato juice, and fermenting the obtained tomato juice.