TW202305107A - Plum wine or beverage containing plum wine - Google Patents

Abstract

The present invention addresses the problem of improving a plum-like fruity taste and a mellow aroma in a plum wine or a beverage containing a plum wine. In the present invention, the content of ethyl laurate and the weight ratio of the ethyl laurate to the total content of diethyl malate and triethyl citrate in the plum wine and the plum wine-containing beverage are set to a specific range.

Description

Plum wine or drinks containing plum wine

The present invention relates to plum wine having a specific composition or a drink containing plum wine and related methods.

Umeshu is a drink made by adding plum fruit and sugar to alcohol such as shochu. Umeshu has traditionally been made at home, and in recent years, brewers have produced and sold easy-to-drink Umeshu or new Umeshu with a specific flavor.

The general production method of plum wine is to use plum fruit, sugar and alcohol in a certain ratio, immerse the plum fruit in the alcohol, and then remove the plum fruit and make it mature. During the aging period, umeshu is endowed with a deep and rich aroma with aromatic properties such as esters, and has a unique aging aroma different from the original aroma of umeshu.

In Patent Document 1, plum wine containing hexyl acetate and having a fresh and fruity flavor enhancement is described. [Prior Art Literature] [Patent Document]

[Patent Document 1] Japanese Patent Laid-Open No. 2019-77

[Problem to be Solved by the Invention]

Various types of umeshu have been produced so far, and as the times change, there is a need for umeshu with further different tastes. Then, the inventors of the present invention attempted to enhance the plum-like fruity taste and/or the gorgeous aroma of plum wine, and as a result, it was possible to obtain plum wine or a drink containing plum wine with an excellent aroma that has never been seen before.

The object of the present invention is to enhance the plum-like fruity taste and/or gorgeous aroma in plum wine or beverages containing plum wine. [Means to solve the problem]

The present inventors have found that if the content of ethyl laurate in plum wine and the weight ratio of the total content of ethyl laurate to diethyl malate and triethyl citrate are set within a specific range, the fruity taste and /Or gorgeous fragrance just improves, then completes the present invention.

That is, the present invention relates to the following, but is not limited thereto. [1] A plum wine or a drink containing plum wine containing (a) ethyl laurate, (b) diethyl malate and/or (c) triethyl citrate, (a) ethyl laurate The content is 10-50mg/L, and the weight ratio of the total content of (b) diethyl malate and (c) triethyl citrate relative to the content of (a) ethyl laurate ((b+c)/ a) 2.7 or less. [2] The plum wine or beverage containing plum wine as described in [1], wherein the total content of diethyl malate and triethyl citrate is 80 mg/L or less. [3] The plum wine or drink containing plum wine as described in [1] or [2], which satisfies at least one of the following conditions 1-2: 1. The content of phenylethyl acetate is 11-27mg/L, and 2. The content of ethyl lactate is 2-10mg/L. [4] A method for enhancing the plum-like fruity taste and gorgeous aroma of umeshu or a drink containing umeshu, comprising A step of adjusting the content of (a) ethyl laurate in plum wine or beverages containing plum wine to 10-50 mg/L, and The process of adjusting the weight ratio ((b+c)/a) of the total content of (b) diethyl malate and (c) triethyl citrate to the content of (a) ethyl laurate to 2.7 or less . [Invention effect]

The present invention can enhance the plum-like fruity taste and/or gorgeous aroma in plum wine or drinks containing plum wine. The so-called "plum-like fruity flavor" in this specification means a fragrance with a strong sense of plum fruit and a sense of unity. In addition, the so-called "magnificent fragrance" means a gentle and elegant fragrance like a flower.

The plum wine of the present invention, the beverage containing plum wine, and related methods are described below. (plum wine and beverages containing plum wine) The term "ume wine" used in this specification refers to a drink obtained by immersing plum fruits such as green plums or ripe plums as raw materials in a solution containing alcohol such as shochu, and extracting the ingredients.

There are no particular limitations on the variety of plums supplied to the ume fruit, as long as they are generally used for making plum wine. As representative varieties, Nanko, Shirakaga, and Osuku can be used. In addition, the ume fruit may be immersed in a solution containing alcohol as it is, or may be used in the immersion step after pulverizing the ume fruit or in a dry form.

The term "beverage containing plum wine" used in this specification means a drink containing plum wine. Typical examples of plum wine-containing drinks include drinks obtained by diluting plum wine with water or carbonated water.

The content of plum wine in the plum wine-containing beverage is preferably 1-99v/v%, more preferably 5-99v/v%, more preferably 10-99v/v%, more preferably 20-99v/v%.

(ethyl laurate, diethyl malate, triethyl citrate) The plum wine or plum wine-containing beverage of the present invention contains ethyl laurate, and diethyl malate and/or triethyl citrate.

The content of ethyl laurate in the plum wine or beverage containing plum wine of the present invention is 10-50 mg/L, preferably 10-47 mg/L, more preferably 10.3-46.1 mg/L, more preferably 20-40 mg/L L, more preferably 28.2-37.1 mg/L. In addition, in the plum wine of the present invention or the beverage containing plum wine, the weight ratio ((b+c)/a) of the total content of diethyl malate and triethyl citrate to the content of ethyl laurate is 2.7 or less, preferably less than 2.5, more preferably less than 2.2, more preferably less than 1.6, more preferably less than 1.2. The lower limit of the weight ratio is not particularly limited, and is, for example, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7 or 0.8.

The total content of diethyl malate and triethyl citrate in the plum wine of the present invention or beverages containing plum wine is preferably less than 80 mg/L, more preferably less than 76 mg/L, more preferably less than 71 mg/L, preferably less than 71 mg/L. Preferably it is less than 62.3mg/L, more preferably less than 45mg/L, more preferably less than 34.9mg/L. The lower limit of the content is not particularly limited, for example, 2.6mg/L, 5.3mg/L, 7.9mg/L, 10.5mg/L, 13.1mg/L, 15.8mg/L, 18.4mg/L or 21.2mg /L.

In order to adjust the content and weight ratio of ethyl laurate, diethyl malate, and triethyl citrate, for example, a part or all of these components may be added from the outside, or a compound with a different content of these components may be mixed. Plurals of plum wine or beverages containing plum wine. In order to add desired components from the outside, these components may be added directly, or materials such as plum juice, plum extract, raw wine, etc. containing some or all of these components may be added to plum wine. Examples of such original wines are whiskey and brandy (such as cognac). This kind of wine can be added as a raw material, and the plum fruit can also be soaked in this kind of wine. In addition, the ripening time can also be adjusted as needed.

(Other ingredients related to plum wine or beverages containing plum wine) In one aspect, the plum wine or beverage containing plum wine of the present invention satisfies at least one of the following conditions 1-2: 1. The content of phenylethyl acetate is 11-27 mg/L, more preferably 11.2-26.2 mg/L, more preferably 12-26.2 mg/L, more preferably 13.7-26.2 mg/L, more preferably 15-2 mg/L 26.2mg/L, more preferably 16.2～26.2mg/L, and 2. The content of ethyl lactate is 2-10 mg/L, more preferably 3-10 mg/L, more preferably 3.4-10 mg/L, more preferably 4-10 mg/L, more preferably 4.7-10 mg/L.

The method for adjusting the content of these components can be the same as the above-mentioned method for the content and weight ratio of ethyl laurate, diethyl malate, and triethyl citrate. (Analytical method) The analysis of the components of alcoholic beverages is not limited, and any known method can be used.

For example, the contents of ethyl laurate, phenylethyl acetate, and ethyl lactate can be measured by gas chromatography (GC) under the following conditions, for example. Specifically, a quantitative value was calculated by an internal standard analysis method using a solution obtained by mixing 100 µl of an internal standard (methyl caprate) and 1000 µl of a sample. The GC measurement conditions are as follows.

Gas chromatograph: GC 6890N (Agilent Technologies) Column: HP-ULTRA2 (Agilent J&W) inner diameter 0.32mm, length 50m, film thickness 0.52μm Mobile phase: Helium (2.5mL/min) Injection method: Split Split ratio: 15:1 Injection port temperature: 250°C Oven temperature: 40°C (5min)→10°C/min→230°C (10min) Detector: FID Detector temperature: 260°C Sample injection volume: 2.0μl In addition, the contents of diethyl malate and triethyl citrate can be measured by, for example, LCMS under the following conditions.

Specifically, the sample solution was diluted with ethanol to an appropriate ratio. The obtained diluted solution was then filtered through a 0.2 μM membrane filter, collected into a 2 mL vial, and used as a measurement sample. The measurement sample was subjected to LC/MS measurement, and the quantitative value was calculated by the absolute calibration curve method. The LC/MS measurement conditions are as follows.

"LC Conditions" High performance liquid chromatography: 1260 Infinity II LC system (Agilent Technologies) Column: COSMOCORE 2.6Cholester (Nacalai Tesque Co., Ltd., inner diameter 3.0mm, length 100mm) Column temperature: 40°C Eluent A: water-acetonitrile (950:50) solution containing ammonium acetate 10mM Eluent B: water-acetonitrile (50:950) solution containing ammonium acetate 10mM Gradient conditions: 9-minute linear gradient from 0% to 40% eluent B Flow rate: 0.5mL/min Injection volume: 2μL "MS conditions" Mass analyzer: G6135B (Agilent Technologies) Ionization method: electrospray ionization (ESI) method Capillary voltage: 3000V Drying gas: 350°C, 11L/min Atomizer: 50psi Measurement mode: SIM Polarity: Positive Ions used for quantification: m/z 191 (diethyl malate), m/z 277 (triethyl citrate) (Alcohol) The plum wine or the beverage containing plum wine of the present invention contains alcohol. The term "alcohol" in this manual means ethanol unless otherwise specified.

The alcohol content of the plum wine or beverage containing plum wine of the present invention is preferably 1.0-30 v/v%, more preferably 5.0-25.0 v/v%. In this specification, the alcohol content can be measured by any known method, for example, it can be measured by a vibrating density meter. Specifically, a sample obtained by removing carbonic acid gas from beverages by filtration or ultrasonic waves can be prepared, and the sample can be subjected to direct fire distillation, and the density of the obtained distillate at 15°C can be measured. Analysis method (National Tax Agency Order No. 6, Heisei 19, revised on June 22, 2019) attached table "Table 2 Alcohol content and density (15°C) and specific gravity (15/15°C) conversion table" Calculate and find out.

(other ingredients) In the plum wine or beverages containing plum wine in the present invention, in addition, it is possible to blend the usual blends without impairing the original unique taste of plum wine and without impairing the effect of the present invention. Additives to beverages, such as sugars, spices, vitamins, pigments, antioxidants, preservatives, seasonings, sours, extracts, pH regulators, quality stabilizers, etc.

(container filled beverage) The plum wine or plum wine-containing beverage of the present invention can also be provided in a container-filled form. The form of the container includes, but is not limited to, metal containers such as cans, plastic bottles, paper packages, glass bottles, bags, and the like.

(method) In another aspect, the present invention is a method for enhancing the plum-like fruity taste and gorgeous aroma of umeshu or a beverage containing umeshu. The method includes the following steps. A step of adjusting the content of (a) ethyl laurate in plum wine or beverages containing plum wine to 10-50 mg/L, and The process of adjusting the weight ratio ((b+c)/a) of the total content of (b) diethyl malate and (c) triethyl citrate to the content of (a) ethyl laurate to 2.7 or less .

The method of adjusting the content and weight ratio is the same as or obvious from the above-mentioned plum wine or beverage containing plum wine. The timing is also unlimited. For example, the above-mentioned steps may be carried out simultaneously, may be carried out individually, and the order of the steps may be changed. The beverage finally obtained only needs to meet the above conditions. In addition, the content and weight ratio of ethyl laurate, diethyl malate, and triethyl citrate, and the specific examples or amounts of other components added are the same as those described above for plum wine or drinks containing plum wine.

(value range) When described for clarity, the numerical range represented by the lower limit and the upper limit in this specification, that is, "lower limit - upper limit" includes the lower limit and the upper limit. For example, the range represented by "1-2" includes 1 and 2. [Example]

Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited to these Examples. In addition, in the following examples, "ppm" is synonymous with "mg/L".

(Test example 1) Umeshu-containing beverage A (comparative example 1-1) with a pH of 2.8 was prepared by diluting the original liquor of plum wine owned by the company with water. The quantity of each component in the obtained plum wine containing drink A is shown in the following table.

Next, ethyl laurate was added to this beverage which became Comparative Example 1-1, and several types of beverages were prepared. The content of ethyl laurate in the obtained drink is shown in the table below.

The beverages described above were submitted for sensory evaluation. Specifically, trained professional panelists evaluated fruity taste and gorgeous aroma. Evaluation is carried out in 7 stages according to the criteria shown below. A score of 3 or more is considered acceptable. Unless otherwise specified, this evaluation method is also used in other test cases. ＜Evaluation criteria＞ 1: No fruity feeling. 2: Not very fruity. 3: Slightly fruity. 4: It has a fruity taste. 5: There is a fruity taste and a gorgeous aroma is felt. 6: A fruity taste is strong, and a gorgeous aroma is sensed. 7: Strong fruity taste, gorgeous aroma and aftertaste. The results are shown in Table 2. If the content of ethyl laurate is within a certain range, it will be excellent in fruity taste and gorgeous aroma.

(Test example 2) Furthermore, methods for enhancing fruity taste and/or gorgeous aroma are examined. Specifically, diethyl malate and triethyl citrate were further added to Examples 1-4 in Test Example 1, and sensory evaluation was implemented. The amount of components in each beverage and the results of sensory evaluation are shown in the table below.

When the ratio of the total content of diethyl malate and triethyl citrate to ethyl laurate is within a specific range, an excellent effect can be obtained.

(Test example 3) Furthermore, methods for enhancing fruity taste and/or gorgeous aroma are examined. Specifically, ethyl lactate and phenylethyl acetate were further added to Examples 1-4 in Test Example 1 and Examples 2-3 in Test Example 2, and sensory evaluation was performed. The amount of components in each beverage and the results of sensory evaluation are shown in the table below.

Very excellent effects can be obtained if the content of these components is within a specific range.

(Test example 4) A test similar to that of Test Example 1 was carried out using the original liquor of plum wine different from that used in Test Example 1.

This raw liquor was diluted with water, and the plum wine containing drink B (comparative example 4-1) of pH 2.8 was prepared. The amount of each component in the obtained umeshu-containing drink B is shown in the table below.

Next, ethyl laurate was added to this beverage belonging to Comparative Example 4-1, and several types of beverages were prepared. The contents of components such as ethyl laurate in the obtained drink are shown in the table below. Moreover, the weight ratio of the total content of diethyl malate and triethyl citrate with respect to content of ethyl laurate in these beverages is 2.54 or less.

A sensory evaluation was carried out on the beverage obtained. The results are also shown in the table below.

Even if the kind of raw liquor of plum wine was changed, the same tendency as Experiment 1 was seen. Next, a test similar to Test Example 3 was implemented. Specifically, ethyl lactate and phenylethyl acetate were further added to the plum wine-containing beverage of Example 4-3 to prepare two types of beverages.

The amounts of components in these beverages and the results of sensory evaluation are shown below.

If ethyl lactate and phenylethyl acetate are added, very excellent effects can be obtained.

Claims (4)

A plum wine or a drink containing plum wine, which contains (a) ethyl laurate, and (b) diethyl malate and/or (c) triethyl citrate, the content of (a) ethyl laurate is 10 ~50mg/L, and the weight ratio ((b+c)/a) of the total content of (b) diethyl malate and (c) triethyl citrate relative to the content of (a) ethyl laurate is Below 2.7. The plum wine or beverage containing plum wine according to claim 1, wherein the total content of diethyl malate and triethyl citrate is 80 mg/L or less. The plum wine or drink containing plum wine as claimed in claim 1 or 2, which satisfies at least one of the following conditions 1-2: 1. The content of phenylethyl acetate is 11-27mg/L, and 2. The content of ethyl lactate is 2-10mg/L. A method for enhancing the plum-like fruity taste and gorgeous aroma of umeshu or a drink containing umeshu, comprising A step of adjusting the content of (a) ethyl laurate in plum wine or beverages containing plum wine to 10-50 mg/L, and The process of adjusting the weight ratio ((b+c)/a) of the total content of (b) diethyl malate and (c) triethyl citrate to the content of (a) ethyl laurate to 2.7 or less .