JPS6317684A - Preparation of plum wine - Google Patents

Preparation of plum wine

Info

Publication number
JPS6317684A
JPS6317684A JP61162849A JP16284986A JPS6317684A JP S6317684 A JPS6317684 A JP S6317684A JP 61162849 A JP61162849 A JP 61162849A JP 16284986 A JP16284986 A JP 16284986A JP S6317684 A JPS6317684 A JP S6317684A
Authority
JP
Japan
Prior art keywords
plum
juice
yeast
fruit
fruit juice
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.)
Granted
Application number
JP61162849A
Other languages
Japanese (ja)
Other versions
JPH0759184B2 (en
Inventor
Hideo Nagai
永井 英雄
Eigoro Nakazawa
中沢 英五郎
Kiyoshi Yoshizawa
吉沢 淑
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
TAX ADM AGENCY
National Tax Administration Agency
Hakutsuru Sake Brewing Co Ltd
Original Assignee
TAX ADM AGENCY
National Tax Administration Agency
Hakutsuru Sake Brewing Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by TAX ADM AGENCY, National Tax Administration Agency, Hakutsuru Sake Brewing Co Ltd filed Critical TAX ADM AGENCY
Priority to JP16284986A priority Critical patent/JPH0759184B2/en
Publication of JPS6317684A publication Critical patent/JPS6317684A/en
Publication of JPH0759184B2 publication Critical patent/JPH0759184B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Abstract

PURPOSE:To prepare the titled wine having highly refreshing flavor of plum fruit and excellent palatability, by immersing plum fruits in a concentrated fruit juice having a specific sugar concentration, diluting the resultant fruit juice and fermenting the juice with yeast. CONSTITUTION:Plum fruits are immersed in a concentrated fruit juice having a sugar concentration of 30-90(w/v)%, the obtained concentrated fruit juice containing plum fruit juice is diluted to a sugar concentration of <=26% and the diluted juice is fermented with yeast (e.g. immobilized yeast) to obtain the objective plum wine. The wine is preferably added with (crushed) plum stone at an amount of 0.01-15wt% of MOROMI (unrefined fermentation mixture) during the fermentation process.

Description

【発明の詳細な説明】 産業上の利用分野 この発明は梅果実から香りの良い果汁を効率良く抽出し
、酵母により醗酵させる梅果実酒の製造法に関するもの
である。
DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to a method for producing plum fruit wine by efficiently extracting fragrant fruit juice from plum fruit and fermenting it with yeast.

背   景 梅は主成分としてクエン酸、リンゴ酸等の有機酸、及び
ミネラル、ビタミン等の有用な栄養成分を豊富に含み、
古来より優れた健康食品として広く用いられてきた。
Background Plums are rich in organic acids such as citric acid and malic acid as main components, as well as useful nutritional components such as minerals and vitamins.
It has been widely used as an excellent health food since ancient times.

梅を用いたアルコール飲料としては、リキュール類に属
する梅酒が最も有名であり、香味共に慢れた商品として
市販されている。しかし、梅果実もしくは梅果汁そのも
のを醗酵させたアルコール飲料としては2,3のものが
散見される程度であり、しかもすべて砂糖や香料等を使
用し、香味を改善したもので酒税法上、甘味果実酒に属
するものである。
Among the alcoholic beverages using plums, plum wine, which belongs to the liqueur category, is the most famous, and is marketed as a product that boasts both flavor and flavor. However, there are only a few alcoholic drinks that are made by fermenting plum fruit or plum juice itself, and all of them use sugar and flavorings to improve the flavor, so they are classified as sweet under the Liquor Tax Act. It belongs to fruit wine.

従来の技術 −果実酒に属する「梅ワイン」を調造する方法としては
、梅果実を搾汁し得られる果汁に糖分を糖濃度26 t
nt/ v%以下になるよう添加した後、酵母で醗酵さ
せる方法がある。しかし、この方法では搾汁率が60〜
70%と悪く、コストが高くなる他、果汁の滴定酸度が
50〜65と非常に高いため、得られる製品の滴定酸度
も35〜48と著しく酸味の強いものとなる。本発明者
らは酵母の?、LJ、醗酵条件或いはSchizosa
ccharomyces  pombeによる後醗酵(
マロアルコリック醗酵)等製品の滴定酸度を低(するた
めの方法について数多くの実験を繰り返したが、滴定酸
度を35以下にすることはできず飲用に通するものには
ならなかった。従って、梅果汁100%のままで「梅ワ
イン」を製造するためには梅果汁を課外濾過、イオン交
換処理、カセイソーダもしくはアンモニア等のアルカリ
水溶液による中和等の方法により除酸しなくてはならな
い。これらの方法のうちではイオン交換処理を行ったも
のが最も良い結果であったが、なお香味の点で満足のい
くものではなかった。又、梅果実を糖液或いは蜂蜜等で
浸透圧抽出を行った特許(公開 昭6O−199378
)も出されているが、本発明者らが追試験を行った結果
、醗酵時に窒素源もしくはその他の栄養源不足等の理由
で健全な醗酵が行われず、所謂酵母臭等異臭が発生し、
飲用に通したものは得られなかった。
Conventional technology - The method of preparing "ume wine", which belongs to fruit wine, involves squeezing plum fruit and adding sugar to the resulting fruit juice to a sugar concentration of 26 tons.
There is a method of fermenting with yeast after adding to a concentration of nt/v% or less. However, with this method, the juice extraction rate is 60~
70%, which increases the cost, and since the titratable acidity of the fruit juice is very high, at 50 to 65, the resulting product has a very strong titratable acidity, with a titratable acidity of 35 to 48. The inventors of yeast? , LJ, fermentation conditions or Schizosa
Post-fermentation with ccharomyces pombe (
Although many experiments were repeated on methods for lowering the titratable acidity of products such as maloalcoholic fermentation, it was not possible to lower the titratable acidity to 35 or less, and the product was not suitable for drinking. In order to produce ``ume wine'' from 100% plum juice, it is necessary to remove acid from the plum juice by methods such as extracurricular filtration, ion exchange treatment, and neutralization with an alkaline aqueous solution such as caustic soda or ammonia. Of these methods, ion exchange treatment gave the best results, but the flavor was still unsatisfactory.Also, osmotic extraction of plum fruits with sugar solution or honey etc. Patent (Published 1993-199378)
), but as a result of additional tests conducted by the present inventors, healthy fermentation did not take place due to lack of nitrogen source or other nutrient sources during fermentation, and so-called yeast odor and other strange odors were generated.
I couldn't get anything passable for drinking.

本発明が解決しようとする間ツ点 梅を用いたアルコール飲料を製造する場合、用いる梅の
品質とその果汁を得る方法が製品の香りに大きな影響を
与える。過熟した梅では梅の持つ爽やかな香りが失われ
、青梅或いは適熟梅でも果汁を直接搾ると青臭い臭いと
なる。又、前述したように梅果汁と砂糖やa蜜のみでは
窒素源等栄養源が不足し、酵母による健全な醗酵は望め
ない。
When producing an alcoholic beverage using plums, which is the problem solved by the present invention, the quality of the plums used and the method for obtaining their juice have a great influence on the aroma of the product. Overripe plums lose their refreshing aroma, and even green plums or properly ripe plums have a grassy odor when the juice is directly squeezed. Moreover, as mentioned above, if only plum juice, sugar, and honey are used, there will be insufficient nutritional sources such as nitrogen sources, and healthy fermentation by yeast cannot be expected.

そこで、以上のことから爽やかな香りの梅ワインを得る
ためには、青梅或いは適熟梅から濃縮果汁による浸透圧
差で果汁を抽出し、その豊富な栄養源で健全な醗酵を行
わせる必要がある。
Therefore, in order to obtain plum wine with a refreshing aroma, it is necessary to extract the fruit juice from green plums or ripe plums using the difference in osmotic pressure caused by concentrated fruit juice, and to perform healthy fermentation with its rich nutritional sources. .

問題を解決するための手段 今回、発明者らが目的としたのは、青梅IP通塾梅の非
常に爽やかな香りを持ち、酵母による健全な醗酵が行わ
れる原料果汁を調整すると共に、醗酵工程においても、
その爽やかな香りが変化することなく最終製品に残存す
る醗酵条件を見い出すことである。
Means to Solve the Problem This time, the inventors aimed to prepare the raw fruit juice of Ome IP Tsujuku plum, which has a very refreshing aroma and which can be fermented in a healthy manner by yeast, and to improve the fermentation process. Even in
The goal is to find fermentation conditions that allow the refreshing aroma to remain in the final product without changing.

そこで、本発明者らは梅果実より果汁を抽出し得る浸透
圧を持つ果汁を種々用い、検討を加えた結果、濃縮ブド
ウ果汁を用いた場合が最も良い結果が得られ、本発明を
完成するに至った。勿論、糖濃度が30wt/v%以上
ある果汁であれば林檎、蜜柑、キーライフルーツ等でも
良く、果物の種類は問わない。
Therefore, the present inventors used various fruit juices with osmotic pressure capable of extracting fruit juice from plum fruits, and as a result of their investigation, the best results were obtained when using concentrated grape juice, and the present invention was completed. reached. Of course, apples, mandarin oranges, keelai fruit, etc. may be used as long as the fruit juice has a sugar concentration of 30 wt/v% or more, and the type of fruit does not matter.

これらの濃縮果汁で梅果汁を浸透圧抽出すると効率良く
果汁を抽出し得ると共に梅果汁の持つ爽やかな香りのみ
を原料果汁に移行させ得た。又、bス縮果汁は梅搾汁に
比べて窒素源、ビタミン、ミネラル等栄養源の含量が高
いため、未決を用いると、栄養源の補添を行わず健全な
醗酵が行われることが明らかになった。
Osmotic pressure extraction of plum juice using these concentrated fruit juices allowed efficient extraction of the fruit juice, and only the refreshing aroma of the plum juice was transferred to the raw fruit juice. In addition, since bsu condensed fruit juice has a higher content of nutrients such as nitrogen sources, vitamins, and minerals than squeezed plum juice, it is clear that when unsettled fruit juice is used, healthy fermentation can be carried out without supplementing nutrients. Became.

なお、梅果実の種子を砕き醗酵醪中に少量添加すると、
酵母への栄#源の供給がより完全になると共に梅果実の
香りをより強く最終製品に残すことができ、嗜好性の高
い製品を造り得ることをも見い出した。以下実施σ11
により従来行われてきた方法に比べ、著しく嗜好性の高
い梅ワインが得られることを説明する。
In addition, if you crush the seeds of plum fruit and add a small amount to the fermentation moromi,
It has also been found that the supply of sakae to the yeast becomes more complete, and a stronger plum fruit aroma can be left in the final product, making it possible to create a highly palatable product. The following implementation σ11
It will be explained that this method produces plum wine with significantly higher palatability than the conventional method.

(実 施 例) 青梅或いは通熟梅3 kgを水でよく洗浄後水切りを行
い、表皮に傷をつけ、白ワイン用3倍濃縮果汁(スペイ
ン産、糖分85wt/v%)2.3j2に浸漬し、時々
攪拌しながら15℃に2ケ月間放置した。抽出完了後、
梅果実を分離し、再度上記濃縮ブドウ果汁2!に浸漬し
、15℃に2ケ月間放置した。抽出完了後、1回目及び
2回目の抽出液を混合し、糖分が26wt/v%以下に
なるように水で稀釈した。稀釈後の梅果汁含有ブドウ果
汁の成分を表−1に示す。
(Example) 3 kg of green plums or mature plums were thoroughly washed with water, drained, the epidermis was scratched, and immersed in 2.3j2 of 3x concentrated fruit juice for white wine (produced in Spain, sugar content 85 wt/v%). The mixture was left at 15° C. for 2 months with occasional stirring. After the extraction is complete,
Separate the plum fruit and add the concentrated grape juice 2 again! and left at 15°C for 2 months. After the extraction was completed, the first and second extracts were mixed and diluted with water so that the sugar content was 26 wt/v% or less. Table 1 shows the components of the grape juice containing plum juice after dilution.

表−1梅果実含有ブドウ果汁稀釈後の成分該果汁300
m7!に培養酵母を湿閉体濃度で、Ig/j!となるよ
うに添加し、25℃で30間馴養した。馴養酵母を遠心
分離し、再度該果汁300 m Rに湿菌体濃度で1g
/lとなるよう添加し、15℃で50間馴養した。2回
馴養した酵母けん濁液を酒母とし、これに該果汁2βを
添加、15’C,10口間本醗酵を行った。醗酵後表−
2に示す成分の香味共に優れた欠品が得られた。なお、
馴養を行わない酵母を用いても醗酵は可能であるが、嗜
好性が著しく劣る製品となり、ここで述べたごとく最低
2回位の馴養は必要である。
Table-1 Components of grape juice containing plum fruit after dilution The juice 300
m7! Cultured yeast at a wet concentration, Ig/j! It was added so that Centrifuge the acclimatized yeast and add 1 g of wet bacterial cells to 300 m R of the fruit juice again.
/l and incubated at 15°C for 50 minutes. The twice-acclimated yeast suspension was used as a yeast base, and the fruit juice 2β was added thereto, and main fermentation was carried out at 15'C for 10 mouths. Table after fermentation
A missing item with excellent flavor and flavor of the components shown in 2 was obtained. In addition,
Although fermentation is possible using yeast that is not acclimated, the resulting product is significantly less palatable, and as mentioned above, at least two acclimatizations are required.

表−2製品成分 なお、本醗酵時、梅種子を小量砕いて醪中に添加すると
、より良い香りの欠品が得られた。これは主として梅自
身の持つ香気成分自体が増強される事と、醪中に欠乏し
がちな窒素源の補強によるものと考えられる。
Table 2 Product Components During the main fermentation, when a small amount of crushed plum seeds was added to the moromi, a better aroma was obtained. This is thought to be mainly due to the enhancement of the aromatic components of the plums themselves and the reinforcement of nitrogen sources, which tend to be deficient in the moromi.

又、前記のようにSl+ 養した酵母をルーカラギーナ
ン或いはアルギン酸カルシウム等の固定化担体を用い常
法に従って固定化した後、稀釈後の果汁で3〜40間馴
養し、バッチ或いはカラムリアクターで本醗酵させた。
In addition, the yeast cultured in Sl+ as described above is immobilized using an immobilization carrier such as lucerageenan or calcium alginate according to a conventional method, and then acclimatized with the diluted fruit juice for 3 to 40 hours, followed by main fermentation in a batch or column reactor. I let it happen.

その結果、固定化酵母を用いた方がエステル価の高い香
味の優れたものが得られた。
As a result, the use of immobilized yeast yielded a product with a higher ester value and better flavor.

本発明品の官能特性を知るために前述した各種の方法に
より得た欠品3種、及び白ワイン(市販品)INに青梅
より搾汁して得た果汁70 m +2を加えたものの計
4サンプルを用い、g !9したパネル20名に好まし
い欠品を2点選出させる官能検査を行った結果、表−3
に示す通り固定化酵母を用い醪中に砕いた梅種子を加え
バッチで醗酵させたものが最も好まれ、本発明が特に(
れた官能特性を有することが判明した。
In order to understand the sensory characteristics of the products of the present invention, a total of 4 samples were prepared, including 3 types of missing items obtained by the various methods described above, and white wine (commercially available product) IN with 70 m +2 juice obtained by squeezing green plums. Using the sample, g! As a result of a sensory test in which 20 panelists were asked to choose two items that were out of stock, Table 3.
As shown in Figure 2, the most preferred method is to ferment in batches using immobilized yeast and adding crushed plum seeds to the mortar, and the present invention is particularly suited to (
It was found that it had excellent organoleptic properties.

表−3官能検査結果Table-3 Sensory test results

Claims (3)

【特許請求の範囲】[Claims] (1)梅果実を糖濃度30〜90wt/v%の濃縮果汁
に浸漬し、得られた梅果汁含有濃縮 果汁を糖濃度26wt/v%以下になるように希釈した
後、酵母で醗酵させることを特 徴とする梅果実酒の製造法。
(1) Soak plum fruit in concentrated fruit juice with a sugar concentration of 30 to 90 wt/v%, dilute the obtained concentrated fruit juice containing plum juice to a sugar concentration of 26 wt/v% or less, and then ferment it with yeast. A method for producing plum fruit wine characterized by:
(2)上記醗酵過程において、梅果実の種子をそのまま
あるいは砕いて醪重量の0.01〜15wt/v%量添
加し、醗酵させる梅果実酒の製造法。
(2) A method for producing plum fruit wine in which plum fruit seeds are added as they are or crushed in an amount of 0.01 to 15 wt/v% of the weight of the moromi in the above fermentation process, and then fermented.
(3)固定化酵母を用い醗酵させることを特徴とする特
許請求の範囲第1項記載の梅果実 酒製造法。
(3) The method for producing plum fruit wine according to claim 1, characterized in that fermentation is carried out using immobilized yeast.
JP16284986A 1986-07-09 1986-07-09 Plum wine manufacturing method Expired - Lifetime JPH0759184B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP16284986A JPH0759184B2 (en) 1986-07-09 1986-07-09 Plum wine manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP16284986A JPH0759184B2 (en) 1986-07-09 1986-07-09 Plum wine manufacturing method

Publications (2)

Publication Number Publication Date
JPS6317684A true JPS6317684A (en) 1988-01-25
JPH0759184B2 JPH0759184B2 (en) 1995-06-28

Family

ID=15762411

Family Applications (1)

Application Number Title Priority Date Filing Date
JP16284986A Expired - Lifetime JPH0759184B2 (en) 1986-07-09 1986-07-09 Plum wine manufacturing method

Country Status (1)

Country Link
JP (1) JPH0759184B2 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100393728B1 (en) * 2000-10-04 2003-08-06 주식회사 두산 Method for preparing fermentated liquor of plum
JP2007028904A (en) * 2005-07-22 2007-02-08 Manns Wine Co Ltd Ume wine and method for producing the same
CN102399661A (en) * 2011-11-25 2012-04-04 西安丰园果业科技有限公司 Preparation method for plum health-care fruit wine
CN108220069A (en) * 2018-03-19 2018-06-29 云南省药物研究所 A kind of preparation process for carving plum wine

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61162848A (en) * 1985-01-14 1986-07-23 Matsushita Electric Ind Co Ltd Magnetic recording and reproducing device

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61162848A (en) * 1985-01-14 1986-07-23 Matsushita Electric Ind Co Ltd Magnetic recording and reproducing device

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100393728B1 (en) * 2000-10-04 2003-08-06 주식회사 두산 Method for preparing fermentated liquor of plum
JP2007028904A (en) * 2005-07-22 2007-02-08 Manns Wine Co Ltd Ume wine and method for producing the same
CN102399661A (en) * 2011-11-25 2012-04-04 西安丰园果业科技有限公司 Preparation method for plum health-care fruit wine
CN108220069A (en) * 2018-03-19 2018-06-29 云南省药物研究所 A kind of preparation process for carving plum wine

Also Published As

Publication number Publication date
JPH0759184B2 (en) 1995-06-28

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