JPS6360992B2 - - Google Patents
Info
- Publication number
- JPS6360992B2 JPS6360992B2 JP14934485A JP14934485A JPS6360992B2 JP S6360992 B2 JPS6360992 B2 JP S6360992B2 JP 14934485 A JP14934485 A JP 14934485A JP 14934485 A JP14934485 A JP 14934485A JP S6360992 B2 JPS6360992 B2 JP S6360992B2
- Authority
- JP
- Japan
- Prior art keywords
- plum wine
- red perilla
- sugar
- perilla leaves
- red
- 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.)
- Expired
Links
- 235000004347 Perilla Nutrition 0.000 claims description 23
- 241000229722 Perilla <angiosperm> Species 0.000 claims description 23
- 235000020098 plum wine Nutrition 0.000 claims description 22
- 235000021018 plums Nutrition 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 150000007524 organic acids Chemical class 0.000 claims description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 238000000034 method Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 235000013334 alcoholic beverage Nutrition 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021027 japanese diet Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Description
本発明は、赤シソを原料の一部とする新規な梅
酒の製造法に関するものである。
梅酒は、しようちゆうに青梅及び砂糖を加えて
造る、日本在来のリキユールであり、飲むときは
そのまま、あるいは氷水で割つたり、オンザロツ
クにして飲用され、疲労回復の効果があるといわ
れる。
最近の酒類に対する消費者の要望は多様化し、
また、フアション性を目的とした様々な香味、色
沢を有する酒類も市販されている。また、消費者
の酒類に対する健康志向も強くなつている。
赤シソは、古くから梅干漬の材料として使用さ
れており、日本人の食生活にかかわつてきたが、
シソについては、精神不安を散じ、発汗、鎮咳、
利尿、健胃及び消化促進等の作用があるとされて
いる。そこで赤シソの持つ香味、色沢を利用し、
特徴のある新しいタイプの梅酒を創出すべく鋭意
研究した結果、従来の梅酒に赤シソの香味、色沢
を付与した新規な梅酒を製造することができた。
かくして得られた梅酒は、しようちゆう、青梅、
砂糖及びシソの葉の配合割合により異なるが、ア
ルコール分11％〜20％、全糖12〜30％程度を含有
し、すつきりとした酸味を有し、梅の香りと赤シ
ソの香りを持つた赤紅紫色の梅酒となつた。赤シ
ソの香味、色沢は、青梅に含まれるクエン酸によ
り抽出されるので、本発明による梅酒を製造する
には、しようちゆうに青梅、砂糖及び赤シソの葉
を同時に加える方法、しようちゆうに青梅及び砂
糖を加えて数日後に赤シソの葉を加える方法並び
に従来の方法で製造した梅酒に赤シソの葉を加え
る方法、さらに、赤シソの葉を加える方法によら
ずに、赤シソの有機酸抽出液を加える方法がある
が、いずれの方法によつてもよい。また、赤シソ
の葉の香味、色沢を抽出するために用いる有機酸
はクエン酸が最良であるが、クエン酸に限定する
ものではなく、リンゴ酸、乳酸及び酒石酸などい
ずれでもよい。
なお、赤シソの葉を使用しなくとも、商品とし
て市販されている天然色素又は香料を使用しても
本発明の梅酒と外観が類似した梅酒を製造するこ
とは可能である。
実施例 １
しようちゆう（アルコール分35度）１、青梅
１Kg、砂糖300ｇをびんに入れ、１週間後赤シソ
の葉300ｇを水洗して加え、さらに、１週間放置
後ろ過した。このとき得られた梅酒は深赤紅紫色
を有し、梅及び赤シソの芳香があり、甘酸味
The present invention relates to a novel method for producing plum wine using red perilla as part of the raw materials. Plum wine is a native Japanese liqueur made by adding green plums and sugar to shochiyu, and can be drunk as is, diluted with ice water, or on the rocks, and is said to have the effect of relieving fatigue. Consumer demands for alcoholic beverages have recently become more diverse.
In addition, alcoholic beverages with various flavors and colors for fashionability are also commercially available. Additionally, consumers are becoming more health-conscious about alcoholic beverages. Red perilla has been used as an ingredient in pickled plums since ancient times, and has been involved in the Japanese diet.
As for perilla, it disperses mental anxiety, sweating, suppresses cough, and
It is said to have diuretic, stomachic, and digestive effects. Therefore, using the flavor and color of red perilla,
As a result of intensive research to create a unique new type of plum wine, we were able to produce a new type of plum wine that added the flavor and color of red perilla to conventional plum wine.
The plum wine thus obtained is classified as Shōchiyuu, Ome,
Although it varies depending on the blending ratio of sugar and perilla leaves, it contains about 11% to 20% alcohol and 12 to 30% total sugar, has a refreshing sour taste, and has a scent of plum and red perilla. It turned out to be a reddish-purple plum wine. The flavor and color of red perilla are extracted by the citric acid contained in green plums. Therefore, in order to produce plum wine according to the present invention, green plums, sugar, and red perilla leaves are added to shōchi yuu at the same time. A method of adding red perilla leaves to umeshu after a few days after adding green plums and sugar to yuyu; a method of adding red perilla leaves to plum wine produced by the conventional method; There is a method of adding an organic acid extract of perilla, but any method may be used. Furthermore, the best organic acid used to extract the flavor and color of red perilla leaves is citric acid, but it is not limited to citric acid, and any of malic acid, lactic acid, tartaric acid, etc. may be used. Note that it is possible to produce plum wine similar in appearance to the plum wine of the present invention without using red perilla leaves and using commercially available natural pigments or fragrances. Example 1 1 shochiyuu (alcohol content: 35%), 1 kg of green plums, and 300 g of sugar were placed in a bottle, and after 1 week, 300 g of red perilla leaves were added after washing with water, and the mixture was allowed to stand for 1 week before being filtered. The plum wine obtained at this time has a deep reddish-purple color, has the aroma of plums and red perilla, and has a sweet and sour taste.
【表】
の調和した新しいタイプの梅酒であつた。この梅
酒の分析値を表１に示した。
実施例 ２
従来法で製造した梅酒（アルコール分19.3％、
酸度16ml、全糖27％）１に赤シソの葉200ｇを
水洗して加え、１週間放置後ろ過し、赤紅紫色の
梅酒を得た。表２に、このとき得られた梅酒の分
析値を示した。It was a new type of plum wine that harmonized with [table]. The analytical values of this plum wine are shown in Table 1. Example 2 Plum wine produced using the conventional method (alcohol content 19.3%,
200 g of red perilla leaves were washed with water and added to 1 (acidity: 16 ml, total sugar: 27%), left for one week, and then filtered to obtain reddish-purple plum wine. Table 2 shows the analytical values of the plum wine obtained at this time.
【表】
実施例 ３
実施例２で使用した従来法で製造した梅酒１
に、赤シソの葉500ｇを３％クエン酸水溶液２
に10日間浸漬し、シソの香味、色沢を抽出した抽
出液400mlを加え、梅酒を製造した。このとき得
られた梅酒の分析値を表３に示した。[Table] Example 3 Umeshu 1 produced by the conventional method used in Example 2
Add 500g of red perilla leaves to 3% citric acid solution 2
400 ml of the extract obtained by soaking the perilla for 10 days and extracting the flavor and color of perilla was added to produce plum wine. The analytical values of the plum wine obtained at this time are shown in Table 3.
Claims (1)
加えることにより特徴のある香味、色沢を有する
梅酒の製造法。 ２ しようちゆうに青梅、砂糖を加えて製造した
梅酒に、赤シソの葉又は赤シソの葉の有機酸抽出
液を添加することを特徴とする梅酒の製造法。[Claims] 1. A method for producing plum wine that has a distinctive flavor and color by adding green plums, sugar, and red perilla leaves to shōchiyu. 2. A method for producing plum wine, which comprises adding red perilla leaves or an organic acid extract of red perilla leaves to plum wine produced by adding white plums, green plums, and sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60149344A JPS6211085A (en) | 1985-07-09 | 1985-07-09 | Production of ume wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60149344A JPS6211085A (en) | 1985-07-09 | 1985-07-09 | Production of ume wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6211085A JPS6211085A (en) | 1987-01-20 |
| JPS6360992B2 true JPS6360992B2 (en) | 1988-11-28 |
Family
ID=15473063
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60149344A Granted JPS6211085A (en) | 1985-07-09 | 1985-07-09 | Production of ume wine |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6211085A (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6452856A (en) * | 1987-08-21 | 1989-02-28 | Teijin Ltd | Raised cloth |
| JP2676020B2 (en) * | 1988-12-23 | 1997-11-12 | 寳酒造株式会社 | Manufacturing method of real umeshu |
| JPH02186975A (en) * | 1989-01-12 | 1990-07-23 | Reizo Zushi | Post-processing of liquor characterized by adding red beefsteak plant |
| JPH0724566B2 (en) * | 1990-09-05 | 1995-03-22 | 礼三 図師 | Post-processing method of wine characterized by adding red shiso |
| TWI449786B (en) * | 2007-06-14 | 2014-08-21 | Suntory Holdings Ltd | Safflower and natural aroma of distilled liquor and its manufacturing method |
| JP5013231B2 (en) * | 2010-05-27 | 2012-08-29 | 秀貴 長友 | Umeshu manufacturing method |
| CN106071559B (en) * | 2016-06-24 | 2019-08-23 | 天津科技大学 | A kind of purple perilla coconut suspending beverage and preparation method thereof |
-
1985
- 1985-07-09 JP JP60149344A patent/JPS6211085A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6211085A (en) | 1987-01-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |