WO2006009252A1 - アルコール浸漬物またはそれを用いた食品もしくは飲料およびその製造方法 - Google Patents
アルコール浸漬物またはそれを用いた食品もしくは飲料およびその製造方法 Download PDFInfo
- Publication number
- WO2006009252A1 WO2006009252A1 PCT/JP2005/013489 JP2005013489W WO2006009252A1 WO 2006009252 A1 WO2006009252 A1 WO 2006009252A1 JP 2005013489 W JP2005013489 W JP 2005013489W WO 2006009252 A1 WO2006009252 A1 WO 2006009252A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- alcohol
- fruit
- product
- food
- frozen
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 23
- 235000013305 food Nutrition 0.000 title claims abstract description 18
- 239000000463 material Substances 0.000 title claims abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 117
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 51
- 238000004519 manufacturing process Methods 0.000 claims abstract description 32
- 235000013311 vegetables Nutrition 0.000 claims abstract description 24
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims description 45
- 235000005979 Citrus limon Nutrition 0.000 claims description 41
- 244000131522 Citrus pyriformis Species 0.000 claims description 41
- 235000013361 beverage Nutrition 0.000 claims description 26
- 240000000560 Citrus x paradisi Species 0.000 claims description 17
- 235000020971 citrus fruits Nutrition 0.000 claims description 17
- 235000015203 fruit juice Nutrition 0.000 claims description 17
- 238000007654 immersion Methods 0.000 claims description 16
- 238000010298 pulverizing process Methods 0.000 claims description 16
- 238000002791 soaking Methods 0.000 claims description 11
- 235000011158 Prunus mume Nutrition 0.000 claims description 8
- 244000018795 Prunus mume Species 0.000 claims description 8
- HDOMLWFFJSLFBI-UHFFFAOYSA-N Eriocitrin Natural products CC1OC(OCC2OC(Oc3cc(O)c4C(=O)CC(Oc4c3)c5ccc(OC6OC(COC7OC(C)C(O)C(O)C7O)C(O)C(O)C6O)c(O)c5)C(O)C(O)C2O)C(O)C(O)C1O HDOMLWFFJSLFBI-UHFFFAOYSA-N 0.000 claims description 6
- OMQADRGFMLGFJF-MNPJBKLOSA-N Eriodictioside Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=C(O)C(O)=CC=2)O1 OMQADRGFMLGFJF-MNPJBKLOSA-N 0.000 claims description 6
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 claims description 5
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 claims description 5
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 claims description 5
- 235000021028 berry Nutrition 0.000 claims description 5
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 claims description 5
- 229940025878 hesperidin Drugs 0.000 claims description 5
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 claims description 5
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 claims description 5
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 claims description 5
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 241000219094 Vitaceae Species 0.000 claims description 3
- 235000021021 grapes Nutrition 0.000 claims description 3
- 235000021018 plums Nutrition 0.000 claims description 3
- 235000011511 Diospyros Nutrition 0.000 claims description 2
- 244000236655 Diospyros kaki Species 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims 2
- 235000021015 bananas Nutrition 0.000 claims 2
- 235000021038 drupes Nutrition 0.000 claims 2
- 230000001476 alcoholic effect Effects 0.000 claims 1
- 235000021012 strawberries Nutrition 0.000 claims 1
- 238000007710 freezing Methods 0.000 abstract description 15
- 230000008014 freezing Effects 0.000 abstract description 15
- 238000003801 milling Methods 0.000 abstract description 2
- 239000007858 starting material Substances 0.000 abstract 2
- 238000005554 pickling Methods 0.000 abstract 1
- 230000003389 potentiating effect Effects 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 description 95
- 239000000047 product Substances 0.000 description 52
- 239000000796 flavoring agent Substances 0.000 description 21
- 235000019634 flavors Nutrition 0.000 description 21
- 239000002245 particle Substances 0.000 description 20
- 230000001953 sensory effect Effects 0.000 description 18
- 235000013334 alcoholic beverage Nutrition 0.000 description 13
- 238000000605 extraction Methods 0.000 description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 239000007788 liquid Substances 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 10
- 230000006866 deterioration Effects 0.000 description 9
- 238000004128 high performance liquid chromatography Methods 0.000 description 9
- 235000000346 sugar Nutrition 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 238000001914 filtration Methods 0.000 description 7
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 235000012055 fruits and vegetables Nutrition 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 6
- 239000005909 Kieselgur Substances 0.000 description 5
- 238000000227 grinding Methods 0.000 description 5
- VLKZOEOYAKHREP-UHFFFAOYSA-N hexane Substances CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 241001672694 Citrus reticulata Species 0.000 description 4
- 235000009827 Prunus armeniaca Nutrition 0.000 description 4
- 244000018633 Prunus armeniaca Species 0.000 description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 description 4
- 244000078534 Vaccinium myrtillus Species 0.000 description 4
- BEOLWJVNPROZQJ-AQSKNYQYSA-N rtd-1 Chemical compound C([C@@H]1NC(=O)CNC(=O)[C@H](CCCNC(N)=N)NC(=O)[C@H]([C@@H](C)O)NC(=O)[C@@H]2CSSC[C@H](NC1=O)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@H]1CSSC[C@H](NC(=O)[C@H](CCCNC(N)=N)NC(=O)[C@@H]3CSSC[C@@H](C(N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)NCC(=O)N[C@H](C(=O)N3)C(C)C)=O)NC(=O)[C@H](CC(C)C)NC1=O)C(=O)N[C@H](C(N2)=O)[C@@H](C)CC)C1=CC=CC=C1 BEOLWJVNPROZQJ-AQSKNYQYSA-N 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000015192 vegetable juice Nutrition 0.000 description 4
- 244000099147 Ananas comosus Species 0.000 description 3
- 235000007119 Ananas comosus Nutrition 0.000 description 3
- 241000167854 Bourreria succulenta Species 0.000 description 3
- 235000009467 Carica papaya Nutrition 0.000 description 3
- 235000005976 Citrus sinensis Nutrition 0.000 description 3
- 240000002319 Citrus sinensis Species 0.000 description 3
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
- 229930003427 Vitamin E Natural products 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 235000021029 blackberry Nutrition 0.000 description 3
- 235000019693 cherries Nutrition 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 239000011709 vitamin E Substances 0.000 description 3
- 229940046009 vitamin E Drugs 0.000 description 3
- 235000019165 vitamin E Nutrition 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 2
- 240000006432 Carica papaya Species 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- 241000951471 Citrus junos Species 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 244000070406 Malus silvestris Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000124853 Perilla frutescens Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 240000005809 Prunus persica Species 0.000 description 2
- 240000006909 Tilia x europaea Species 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 2
- 229940087168 alpha tocopherol Drugs 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- -1 flavonoid compounds Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 238000012494 forced degradation Methods 0.000 description 2
- 239000008369 fruit flavor Substances 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 230000003834 intracellular effect Effects 0.000 description 2
- 239000004571 lime Substances 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- WQGWDDDVZFFDIG-UHFFFAOYSA-N pyrogallol Chemical compound OC1=CC=CC(O)=C1O WQGWDDDVZFFDIG-UHFFFAOYSA-N 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000010979 ruby Substances 0.000 description 2
- 229910001750 ruby Inorganic materials 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 229960000984 tocofersolan Drugs 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 239000002076 α-tocopherol Substances 0.000 description 2
- 235000004835 α-tocopherol Nutrition 0.000 description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 235000021558 10% juice Nutrition 0.000 description 1
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 241000380131 Ammophila arenaria Species 0.000 description 1
- 244000021317 Annona cherimola Species 0.000 description 1
- 235000010870 Annona cherimola x Annona squamosa Nutrition 0.000 description 1
- 235000017401 Annona x atemoya Nutrition 0.000 description 1
- 244000137984 Annona x atemoya Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000219172 Caricaceae Species 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 244000183685 Citrus aurantium Species 0.000 description 1
- 235000007716 Citrus aurantium Nutrition 0.000 description 1
- 241000675136 Citrus sulcata Species 0.000 description 1
- 235000017102 Citrus x nobilis Nutrition 0.000 description 1
- 244000295848 Citrus x nobilis Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 240000004784 Cymbopogon citratus Species 0.000 description 1
- 235000017897 Cymbopogon citratus Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 description 1
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 235000017048 Garcinia mangostana Nutrition 0.000 description 1
- 240000006053 Garcinia mangostana Species 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 241001091440 Grossulariaceae Species 0.000 description 1
- 244000157072 Hylocereus undatus Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 244000108452 Litchi chinensis Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 235000014837 Malpighia glabra Nutrition 0.000 description 1
- 240000003394 Malpighia glabra Species 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 235000015742 Nephelium litchi Nutrition 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000008673 Persea americana Nutrition 0.000 description 1
- 244000025272 Persea americana Species 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- 240000006086 Petroselinum crispum Neapolitanum Group Species 0.000 description 1
- 235000006038 Petroselinum crispum Neapolitanum Group Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000006029 Prunus persica var nucipersica Nutrition 0.000 description 1
- 244000017714 Prunus persica var. nucipersica Species 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000001537 Ribes X gardonianum Nutrition 0.000 description 1
- 235000001535 Ribes X utile Nutrition 0.000 description 1
- 235000002357 Ribes grossularia Nutrition 0.000 description 1
- 235000016919 Ribes petraeum Nutrition 0.000 description 1
- 244000281247 Ribes rubrum Species 0.000 description 1
- 235000002355 Ribes spicatum Nutrition 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 235000017848 Rubus fruticosus Nutrition 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 239000004480 active ingredient Substances 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
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012547 cherimoya Nutrition 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- HIGQPQRQIQDZMP-UHFFFAOYSA-N geranil acetate Natural products CC(C)=CCCC(C)=CCOC(C)=O HIGQPQRQIQDZMP-UHFFFAOYSA-N 0.000 description 1
- 229940113087 geraniol Drugs 0.000 description 1
- HIGQPQRQIQDZMP-DHZHZOJOSA-N geranyl acetate Chemical compound CC(C)=CCC\C(C)=C\COC(C)=O HIGQPQRQIQDZMP-DHZHZOJOSA-N 0.000 description 1
- 235000013531 gin Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000012447 hatching Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene 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
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 238000010525 oxidative degradation reaction Methods 0.000 description 1
- HFPZCAJZSCWRBC-UHFFFAOYSA-N p-cymene Chemical compound CC(C)C1=CC=C(C)C=C1 HFPZCAJZSCWRBC-UHFFFAOYSA-N 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000020098 plum wine Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229940079877 pyrogallol Drugs 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000021013 raspberries Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000013529 tequila Nutrition 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000013522 vodka Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Definitions
- the present invention relates to an alcohol soaked product containing fruits and vegetables, a food or beverage using the same, and a method for producing the same.
- the alcohol soaked product of the present invention can be used as a raw material for foods or beverages, and is particularly suitable for use in the production of low alcohol beverages.
- Alcoholic beverages with an alcohol content of less than 9 are generally called low-alcohol beverages, and cans that can be drunk immediately without being poured into a glass called RTD (Ready To Drink), bottles, and beverages containing pet bottles have recently become popular.
- RTD Ready To Drink
- Increasing power This includes, for example, canned chu-his containing fruit juice and carbonic acid.
- Patent Document 1 JP 2002-125653
- Patent Document 2 JP-A 61-166353
- the present inventors have surprisingly found that raw sake obtained by pulverizing whole raw fruits while frozen and dipping them in alcohol is surprising. As a result, it was discovered that it has the fruit flavor as it is, contains various active ingredients and has excellent storage stability, and completed the present invention.
- the present invention provides the fruit flavor as it is, and provides a flavor, alcohol soaked product and beverage more than ever.
- FIG. 1A is an HPLC chart of commercially available Chu-Hi A.
- FIG. 1B is an HPLC chart for commercially available Chu-Hi B.
- the arrow indicates the peak of eriocitrin (the same applies to the following figures).
- FIG. 1C is a HPLC chart for commercially available Chu-Hi C.
- FIG. 1D is an HPLC chart for the raw material liquor of Example 1.
- FIG. 1E is an HPLC chart of eriocitrin lOOppm.
- the present invention provides a method for producing an alcohol soaked product or a food or beverage using the same, comprising the following steps (a) to (c):
- “/ fruit” refers to fruits of berries, semi-fruits (citrus fruits, etc.), nuclear fruits, berries, nuts, and fruits, except in special cases. That are treated as fruit in the factory (For example, strawberry, watermelon, melon). Multiple types may be used in combination, or only one type may be used.
- citrus fruits such as lemon, grapefruit (white and ruby), lime, oranges (navel orange and Valencia orange), eel mandarin orange, tangor, summer mandarin, sweet summer, hassaku, hinoki Yuganatsu, Shiku ⁇ Shear, Sudachi, Yuzu, Kabosu, Daidai, Yokan, Pokan, Kinkan, Sanbokan, Oro Blanco, and Botan can be preferably used.
- Fruits such as apricots (aka apricots), cherries, ume, plums (Japanese peach, brune), peaches (peach, nectarines, yellow peaches), berries, such as grapes (Muscat, Riesling, Delaware, Kyoho), strawberry can be used preferably.
- a banana can be used suitably.
- “vegetables” refers to leafy vegetables, fruit vegetables (except those treated as fruits in the market), flower vegetables, root vegetables, except in special cases. , Legumes, edible plant seeds. Also included are shiso, ginger, herbs (eg, mint, lemongrass, Korean da, Italian parsley, rosemary), wasabi, etc. Only one type may be used, or a plurality of types may be used in combination. In the present invention, it is preferable to use tomato, celery, carrot, parsley, spinach, tareson, pepper, lettuce, cabbage, beet, soy sauce S (soy bean leaf), and shiso (blue and red). it can.
- the natural flavor of the fruit 'vegetables can be fully utilized in the alcoholic beverage obtained, so that in the present invention, the taste such as sweetness, sourness, bitterness with good aroma is obtained.
- Ba Fruits for which lances are particularly preferred can be used particularly preferably.
- the present invention includes fragrant citrus fruits (especially lemons, grapefruits (white and ruby), limes, oranges (navel orange, norenshia orange), tangoles, natsumikan, It is preferable to use sweet summer, hassaku, hiyuuganatsu, shiiku ⁇ sya, sudachi, yuzu, kabosu, oroblanco).
- the obtained liquor can contain an effective component contained in fruits and vegetables, for example, vitamin P.
- vitamin P an effective component contained in fruits and vegetables
- the present invention uses at least one selected from citrus fruits (especially lemon, grapefruit, tangerine, orange), apricots, cherries, blackberries, pineapples and papayas that are rich in vitamin P.
- citrus fruits especially lemon, grapefruit, tangerine, orange
- apricots cherries, blackberries, pineapples
- papayas that are rich in vitamin P.
- Vitamin P is a general term for pigments (flavones) contained in citrus fruits and flavonoid compounds such as rutin contained in citrus fruits.
- Eriocitrin has the following structure.
- Vitamin P is sometimes referred to as “flavonoid” or “lemon polyphenol”.
- the term "fruit” or “vegetable” refers to the whole raw fruit or vegetable including juice and solids, unless otherwise specified.
- the fruit or vegetable juice obtained by squeezing or the like is used as the raw material and the fruit and vegetable juice. Does not include fruit and / or vegetable juice that would be included in the final product as a result of using Z or whole vegetables.
- “food” includes processed food
- “beverage” includes alcoholic beverages, soft drinks and fruit juice drinks, and drinks.
- “/ alcohol” means, unless otherwise specified, a beverage containing alcohol, or a liquid containing alcohol used as a raw material for beverages (“raw liquor”). ).
- alcohol refers to drinking alcohol (ethanol, ethyl alcohol), except for special cases.
- drinkable liquids containing alcohol and Z or alcohol Liquids that can be used in food production including The term “ ⁇ %” in relation to the alcohol concentration is synonymous with the alcohol content except in special cases, and represents the amount (volume / volume) of pure alcohol contained in the solution lOOmL.
- low alcohol beverage refers to a beverage containing less than 9% alcohol, unless otherwise specified.
- the freezing treatment in the step (a) solidifies the raw material fruit 'vegetables by freezing, and deteriorates the components.
- the freezing machine and the freezing method are not particularly limited, and the air freezing method, air, blast freezing method, contact freezing method, brine freezing method, freezing method using liquid nitrogen are used. Any of these can be used. From the viewpoint of being able to freeze rapidly, the freezing method using liquid nitrogen is preferred.
- the freezing temperature is preferably not higher than the hatching point of the raw fruit and vegetable used.
- the size of the fruit 'vegetable to be used in step (a) is not particularly limited as long as it can be put into a freezer, but it may be more appropriate to cut it small in order to freeze it in as short a time as possible. In order to freeze as much as possible without damaging and exposing to air, it may be appropriate not to cut them apart.
- Fruit'vegetables can be used in their entirety, including pericarp and seeds, and can also be used after removing the non-edible part, the part containing no effective ingredients, and the part containing Z or, preferably, the ingredients. . Such a portion can be removed after the step (a).
- the whole fruit with a pericarp can be divided into about 2 to 16 and chopped to about lcm square before being used for step (a).
- the whole fruit including the pericarp and seeds can be used as it is in the step (a).
- the pulverization treatment in step (b) is carried out in order to carry out the subsequent extraction step sufficiently and easily without applying heat.
- the pulverizer and the fine pulverization method are no particular limitation on the pulverizer and the fine pulverization method as long as such an object can be achieved.
- the pulverization is preferably performed in a short time as possible under freezing conditions using liquid nitrogen.
- the degree of pulverization is not particularly limited as long as extraction can be carried out sufficiently and easily, but the average particle size of the frozen material is about 1 ⁇ m when measured by usual means used in this field. To about 1000 i um, preferably about 1 ⁇ m to about m, more preferably about 1 ⁇ m to about 100 ⁇ m.
- the cell size of citrus fruits such as lemons is 10-50 ⁇ m, and the oil sac of the outer pericarp (flavedo) is about 250 ⁇ m (see Shuzo Sasakawa, “Food Histology”, Tokyo Metropolitan Koseikan), page 239. Therefore, in order to make intracellular components such as essential oils fully available, the average particle size should be pulverized to less than about 50 ⁇ m, for example, about 40 ⁇ m or about 30 ⁇ m. It is preferable. In this specification, the finely pulverized product obtained by the fine pulverization treatment is used.
- the average particle size means the median diameter (the particle size corresponding to 50% of the distribution curve on the sieve. It is also called the median diameter or 50% particle size) unless otherwise specified.
- the frozen finely pulverized product can be used for the soaking process, or it can be thawed and made into a paste.
- the extraction treatment in step (c) is performed by immersing the frozen finely pulverized product in alcohol without applying heat.
- the alcohol used in step (c) the intended water-soluble component and Z or fat-soluble component derived from fruit 'vegetables can be extracted sufficiently and in a balanced manner, and from the viewpoint of flavor, stability, microbial management, etc. Therefore, the alcohol concentration is about 15% to about 100%, preferably 25% to about 60%.
- the alcohol concentration is about 20% or more, preferably about 30% or more, more preferably about about from the viewpoint of providing sufficient flavor.
- the alcohol concentration is, for example, about 20% to about 60%, preferably about 30% to about 50%, and more. Preferably it can be about 40%.
- the alcohol used in step (c) may be a raw alcohol or an alcoholic beverage.
- the production method is not particularly limited, and any of brewed liquor, distilled liquor, and mixed liquor may be used.
- the raw material is not particularly limited.
- As the alcohol used for the immersion extraction only one kind may be used or a plurality of kinds may be used in combination.
- raw alcohol, distilled liquor, and mixed liquor can be preferably used.
- Distilled liquor may be made from shochu (rice, rice cake, wheat, corn, buckwheat, brown sugar, molasses, natto palm, crude alcohol, etc.) Either is acceptable.
- shochu rice, rice cake, wheat, corn, buckwheat, brown sugar, molasses, natto palm, crude alcohol, etc.
- Other than those preferred by vodka and spirits, whiskey, brandy, gin, lamb, tequila, etc. can be used.
- the immersion ratio and extraction time in step (c) can be appropriately determined according to the type of material, the particle size of the finely pulverized product, the type of component to be extracted, the amount of extraction required, and the like.
- the soaking ratio is generally about lg to about 500 g, preferably about 5 g to about 300 g, more preferably about 10 g to about 200 g, per liter of alcohol.
- the extraction time is generally about half a day to several months, but is preferably about 1 day to about 3 days for citrus fruits, and may be several months for fruit fruits such as ume. .
- the flavor and ingredients can be adjusted. Therefore, even if the quality of raw fruits varies, it is possible to maintain a stable quality in the obtained alcohol soaked product or food or beverage using the same.
- the solid content is removed as it is or by filtration to obtain an alcohol immersion product.
- the usual means used for the same purpose in this field for example, a method using diatomaceous earth can be applied.
- the obtained alcohol soaked product may be subjected to an additional treatment such as distillation if necessary.
- the production method of the present invention including steps (a) to (c) can reduce loss of material-derived components, oxidative degradation, and the like by a freezing step or by not performing a heating step.
- the immersion extraction is performed with an alcohol having an appropriate concentration
- the alcohol immersion product obtained by the production method of the present invention can contain the intended component sufficiently and / or in a well-balanced manner. Even if it does not supplement fruit juice etc., it can have a sufficient flavor.
- the components that prevent deterioration can be easily extracted by immersing the frozen finely pulverized product, the alcohol immersed product obtained by the production method of the present invention does not deteriorate components such as flavor. It may be excellent in storage stability.
- the present invention provides an alcohol soaked product obtainable by the production method comprising the steps (a) to (c); that is, the alcohol obtained by the production method comprising the steps (a) to (c).
- One or more of the soaked product and an alcohol soaked product of the same composition as the raw material fruit and persimmon or vegetable preferably the raw material Fruit and / or vegetable strength 15% to 100% alcohol extractive component of frozen finely pulverized product of lemon, grapefruit, tangerine, orange, apricot, cherry, blackberry, pineapple and papaya
- An alcohol soak is also provided, preferably comprising vitamin P, more preferably eliocitrin and hesperidin.
- the alcohol-immersed product of the present invention can be used as a beverage as it is, and can also be used as a raw alcohol for producing various alcoholic beverages.
- a raw material liquor it can be suitably used for the production of liqueurs and spirits, especially for the production of low alcohol beverages containing RTD such as Chuhai.
- the alcohol soaked product of the present invention can contain the intended components sufficiently and in a well-balanced manner or in a well-balanced manner, and can have sufficient flavor without supplementing flavors, fruit juices, etc.
- a low-alcohol beverage having a sufficiently excellent flavor without adding food additives such as fruit juices, vegetable juices, flavors, acidulants, and coloring agents, or by adding a small amount thereof.
- the alcohol soaked product of the present invention is extracted by immersing the frozen finely ground product in which the frozen finely ground product is not added to the low alcohol solution in about 15% to about 100% alcohol. Therefore, when used as a raw material, it is possible to obtain a low-alcohol beverage or the like that contains sufficient intended components and has reduced unintended components.
- the alcohol soaked product of the present invention is used as a raw material liquor (for example, in the case of 40% alcohol, about 1% to about 25% (volume Z volume) can be used).
- An alcoholic beverage is one of the preferred embodiments of the present invention.
- a low-alcohol beverage that is free of flavoring and contains no more than 5% (volume Z volume), preferably 3% or less, more preferably 1.5% or less, and is sufficiently tasty and sufficiently delicious. This is one of the preferred embodiments of the invention.
- by adding a fragrance it can be made into a low-alcohol beverage with a strong aroma.
- the alcohol soaked product of the present invention and the frozen finely pulverized product obtained in the production process of the present invention include alcoholic beverages, other beverages (for example, fruit / vegetable juice, carbonated beverages, drinks), foods (for example, , Jam, jelly, ice cream, yogurt, gum, cake, salad).
- Sugars and acidulants may be added to the alcohol soaked product of the present invention and foods and beverages using the alcohol soaked product of the present invention as a raw material.
- sugars that can be used include sugar, fructose, glucose, and fructose-glucose liquid sugar.
- As the sour agent for example, citrate, malic acid, phosphoric acid and the like can be used.
- the raw grapefruit fruit was divided into 8 pieces so that it could be put into a freeze crusher and -1 frozen using 96 ° C liquid nitrogen. This was put into a freeze pulverizer (see Example 1) and finely pulverized while frozen to obtain a white free-flowing powdered fine pulverized product having a particle size of about 50 m. The particle size was measured in the same manner as in Example 1. Next, the frozen finely pulverized product was immersed in 40% raw material alcohol for 2 days (100 gZ. The obtained immersion liquid was filtered using diatomaceous earth to remove solids, and a grapefruit freeze pulverized immersion liquor with 40% alcohol was obtained. It was.
- Example 2 Using the freeze-pulverized soaked liquor obtained in Example 1 and Example 2 as raw material liquor,
- Example 4 The RTD using the raw material liquor of Example 1 or Example 2 had a fresh, soft and flavor different from the conventional chu-hi of lemon or grapefruit, respectively.
- Example 4
- Example 2 The raw material liquor of Example 1 was directly filtered through a 0.45 m filter, and the resulting supernatant was used.
- a commercially available chu-hi was used by collecting 10 mL, concentrating 10 times with an evaporator, and filtering with a 0.45 / z m filter.
- Example 1 The same lemon fruit as in Example 1 was pulverized as it was without being frozen.
- the pulverized product was immersed in 40% raw material alcohol for 2 days and then filtered to obtain raw material liquor.
- RTD was produced by using the raw material liquor obtained in Example 1 and the raw material liquor obtained here (Comparative Example 1), respectively, with the composition shown in the table below.
- freeze-ground RTD had a fresher flavor than the mixer-ground RTD.
- Each RTD was subjected to a forced deterioration acceleration test at 50 ° C. RTD after forced deterioration was subjected to sensory inspection.
- RTD by freeze pulverization processing had less flavor deterioration than mixer-pulverized RTD and Chuhai B. This is thought to be due to the fact that components that prevent deterioration are easily extracted by freeze-milling.
- Raw material liquor (Example 1) 4mL finely pulverized product 10% w / v-7J13-M0% finely pulverized product 0.4g
- RTD1 using frozen finely pulverized product as a soaked liquor had less deterioration in flavor than RTD2 blended with frozen finely pulverized product as it was. It was thought that the components that prevent deterioration were well extracted by immersion.
- RTD1 which used frozen finely pulverized product as a soaked liquor, had a fresh and persistent lemon rather than RTD2, which was blended with frozen finely pulverized product as it was. The flavor was felt.
- Carrier gas He (2.7 mLZmin—constant flow)
- Ion source temperature 230 ° C
- Geraniol 30 46 ND ND ND ND ND ND ND ND p-Cymen 49 61 63 52 54 ND ND ND ND ND p-Cymen-8-ot 13 112 166 167 219 ND ND ND ND ND ND ND ND ND ND ND
- Frozen pulverized immersion liquor (lemon) was produced by changing the alcohol content of the raw material at the time of immersion to 20, 30, 40, 50, 60%.
- the production method was the same as in Example 1, but the lemon to be charged into the freeze pulverizer was divided into four or more pieces (about 1 cm square). Freeze-ground products are frozen without thawing. It was immersed and filtered with 4 layers of gauze instead of diatomaceous earth filtration.
- Freeze-pulverized soaking liquor (lemon) with each alcohol content was diluted 10 times, and sensory evaluation and turbidity measurement were performed. When diluting, the final alcohol content was unified to 6% using raw alcohol and water.
- turbidity was measured when the final alcohol content was 6%.
- a Siglist turbidimeter (model number KTL30-2M; manufactured by NASAist Co.) was used.
- the alcohol content at the time of immersion was 40% or more, and it was good that a strong lemon feeling was felt.
- the alcohol is 50% or more, the bitter taste produces a musty odor, while turbidity was observed when the alcohol was made low.
- the optimal alcohol content was 40%.
- the production method was in accordance with Examples 1 and 2. However, the lemon to be put into the freeze pulverizer was divided into four or more (about 1 cm square). The frozen pulverized product was immersed in a frozen state without thawing, and filtered with 4 layers of gauze instead of diatomaceous earth filtration.
- Freeze-pulverized soaked liquors (lemon, grapefruit) of each particle size were diluted 4 times with water for sensory evaluation.
- the sensory test was performed by nine expert panelists using a five-point scale method.
- the average score of sensory evaluation by 9 expert panelists is shown in the table below.
- the optimum particle size at the time of pulverization was 40 ⁇ m.
- the cell size of citrus fruits such as lemons is 10-50 ⁇ m, and the oil sac of the outer skin (flavedo) is about 250 m. ). Therefore, it is considered that by crushing to 40 ⁇ m, all intracellular components such as essential oil are uniformly extracted as powder!
- Lemon freeze-pulverized soaked liquor was produced.
- the production method was in accordance with Example 1. However, when the lemon is divided into 4 or more pieces (about 1cm square) and put into the freeze pulverizer, it is used as a control (with FC), and 4 or more lemons are cut (about 1cm square). Just split it into freeze grinders. It was compared with the one that had been frozen in the raw material alcohol (without FC). In addition, with or without freeze pulverization, the sample was immersed in a frozen state without thawing, and filtered with 4 layers of gauze instead of diatomite filtration.
- Freeze-pulverized soaked liquors (lemon, grapefruit) of each particle size were diluted with water four times for sensory evaluation.
- the sensory test was performed by nine expert panelists using a five-point scale method.
- the average score of sensory evaluation of 9 expert panelists is shown in the table below.
- Ume freeze-pulverized soak was made.
- the preparation method was in accordance with Example 1. However, Ume was used as a plum, and the whole (including seeds) was put into a freeze pulverizer as it was. The frozen pulverized product was immersed in alcohol while being frozen without being thawed.
- RTD was produced with the following composition using the freeze-pulverized soaked liquor obtained here as a raw material liquor.
- Lemon, grapefruit and ume freeze-pulverized soaking liquors were made.
- the lemon was pulverized according to Example 9 while changing the particle size to 40, 100, and 200 m.
- the amount of a-tocopherol (vitamin E) in each freeze-dried soaked liquor was measured by the following method.
- RFlOAxl Fluorescence detector
- Lemons, grapefruits, and plums were also found to contain vitamin E in the soaking liquor by the freeze-grinding soaking method. It was also found that the extraction efficiency was higher when the particle size was reduced.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
Claims
Priority Applications (8)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2006529298A JP4892348B2 (ja) | 2004-07-23 | 2005-07-22 | アルコール浸漬物またはそれを用いた食品もしくは飲料およびその製造方法 |
ES05761791.2T ES2627847T3 (es) | 2004-07-23 | 2005-07-22 | Material sumergido en alcohol, alimento o bebida que lo utilizan y método para producirlo |
CA2574871A CA2574871C (en) | 2004-07-23 | 2005-07-22 | Alcohol-dipped material, food or drink using the same and method of production thereof |
US11/658,091 US8163319B2 (en) | 2004-07-23 | 2005-07-22 | Method of production of an alcohol-dipped food or drink |
AU2005264590A AU2005264590B2 (en) | 2004-07-23 | 2005-07-22 | Alcohol-dipped material, food or drink using the same and method of production thereof |
KR1020077004152A KR101286443B1 (ko) | 2004-07-23 | 2005-07-22 | 알코올 침지물 또는 그것을 사용한 식품 혹은 음료 및 그제조 방법 |
EP05761791.2A EP1792974B1 (en) | 2004-07-23 | 2005-07-22 | Alcohol-dipped material, food or drink using the same and method of producing the same |
CN2005800249244A CN101023162B (zh) | 2004-07-23 | 2005-07-22 | 酒精浸泡物或使用此物的食品或饮料及其制造方法 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004216428 | 2004-07-23 | ||
JP2004-216428 | 2004-07-23 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2006009252A1 true WO2006009252A1 (ja) | 2006-01-26 |
Family
ID=35785359
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2005/013489 WO2006009252A1 (ja) | 2004-07-23 | 2005-07-22 | アルコール浸漬物またはそれを用いた食品もしくは飲料およびその製造方法 |
Country Status (10)
Country | Link |
---|---|
US (1) | US8163319B2 (ja) |
EP (1) | EP1792974B1 (ja) |
JP (1) | JP4892348B2 (ja) |
KR (1) | KR101286443B1 (ja) |
CN (1) | CN101023162B (ja) |
AU (1) | AU2005264590B2 (ja) |
CA (1) | CA2574871C (ja) |
ES (1) | ES2627847T3 (ja) |
TW (2) | TWI450959B (ja) |
WO (1) | WO2006009252A1 (ja) |
Cited By (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2007083812A1 (ja) * | 2006-01-23 | 2007-07-26 | Suntory Limited | 食品又は飲料及びその製造方法 |
JP2007195435A (ja) * | 2006-01-25 | 2007-08-09 | Suntory Ltd | 香味及び呈味の改善された梅酒及びその製造方法 |
JP2009017854A (ja) * | 2007-07-13 | 2009-01-29 | Mercian Corp | 菓子類の果実香の改善方法および果実香が改善された菓子用部材 |
JP2009027981A (ja) * | 2007-07-27 | 2009-02-12 | Suntory Ltd | 食品用原料抽出液の製造方法 |
JP2010500333A (ja) * | 2006-08-09 | 2010-01-07 | コーエッセンス、リミテッド | ポリフェノール抽出方法 |
KR100991740B1 (ko) * | 2010-03-31 | 2010-11-05 | 대한민국 | 메밀주의 제조방법 |
JP2012173000A (ja) * | 2011-02-17 | 2012-09-10 | National Research Inst Of Brewing | 蒸留酒類の産地の判別方法 |
JP2012228193A (ja) * | 2011-04-25 | 2012-11-22 | Suntory Holdings Ltd | 果汁含有貯蔵原酒を含むアルコール飲料 |
JP2013118849A (ja) * | 2011-12-08 | 2013-06-17 | Yuichi Endo | 果実製品製造用キットならびにこれを用いた果実シロップの製造方法および果実酒の製造方法 |
JP2015084751A (ja) * | 2013-11-01 | 2015-05-07 | サントリーホールディングス株式会社 | 柑橘類果実の浸漬酒 |
JP2015116187A (ja) * | 2013-11-14 | 2015-06-25 | サントリーホールディングス株式会社 | 酒らしい味わいが付与された又は増強された飲料 |
US20160010121A1 (en) * | 2010-01-15 | 2016-01-14 | Xyleco, Inc. | Cooling and processing materials |
JP2017099371A (ja) * | 2015-12-04 | 2017-06-08 | アサヒビール株式会社 | 容器入り炭酸アルコール飲料及びその製造方法 |
WO2019230467A1 (ja) | 2018-05-29 | 2019-12-05 | サントリーホールディングス株式会社 | アルコール飲料 |
WO2022163483A1 (ja) | 2021-01-26 | 2022-08-04 | サントリーホールディングス株式会社 | 果汁含有アルコール飲料 |
Families Citing this family (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101245304B (zh) * | 2008-03-27 | 2011-04-20 | 唐赐斌 | 苦荞青梅酒 |
US20100291282A1 (en) * | 2009-05-15 | 2010-11-18 | Pisces Beverage Corp. | Flavored vodka and method of making the same |
WO2014019291A1 (zh) * | 2012-08-01 | 2014-02-06 | 天津泰达酒店有限公司 | 鲜水果酒、酒味果脯和果酱的制造方法 |
US20140272089A1 (en) * | 2013-03-13 | 2014-09-18 | Alvin Velasco | Method for production of frozen untapped young coconut water inside its carved tender coconut meat |
US12018238B1 (en) * | 2012-10-12 | 2024-06-25 | Susanne GARDNER | Beverages composed of fruit and/or vegetable components and methods for producing the same |
CN103045437A (zh) * | 2013-01-08 | 2013-04-17 | 黑龙江省轻工科学研究院 | 芒果汽酒的制作方法 |
CN103666977A (zh) * | 2013-12-31 | 2014-03-26 | 柯利佳 | 一种冻果泡酒及其制作方法 |
CN103919046B (zh) * | 2014-04-22 | 2015-11-18 | 宁波江东唐通机电设备有限公司 | 菠萝味锅巴的制备方法 |
CN103947953B (zh) * | 2014-04-22 | 2015-11-18 | 宁波市鄞州风名工业产品设计有限公司 | 芒果味锅巴的制备方法 |
CN105296159A (zh) * | 2015-04-01 | 2016-02-03 | 上海百润香精香料股份有限公司 | 一种金橘香精的制备方法 |
CN107019207B (zh) * | 2016-02-02 | 2022-03-18 | 林岳辉 | 植物自体萃取营养份的方法及营养份 |
CN106387558A (zh) * | 2016-11-28 | 2017-02-15 | 北华大学 | 果蔬汁制备系统及利用该系统的果蔬汁制备方法 |
CN111182798A (zh) | 2017-09-29 | 2020-05-19 | 三得利控股株式会社 | 水通道蛋白3表达促进用组合物及其使用 |
GB2599349B (en) * | 2020-08-26 | 2024-03-20 | Ortet Ltd | Ethanol extraction process |
CN113430082A (zh) * | 2021-08-20 | 2021-09-24 | 刘海清 | 一种百香果酒及其酿造方法 |
KR102594698B1 (ko) * | 2022-06-09 | 2023-10-27 | 우재훈 | 견과류 술의 제조 방법 및 이에 의해 제조된 견과류 술 |
Citations (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5561778A (en) * | 1978-11-04 | 1980-05-09 | Yoshito Haramaki | Extraction and production of food essence |
JPS58134942A (ja) * | 1982-02-02 | 1983-08-11 | Taiyo Kagaku Kk | 果実類の加工方法 |
JPS60237958A (ja) * | 1984-05-11 | 1985-11-26 | Iwatani & Co | 柚子粉末の製造方法 |
JPS61166353A (ja) * | 1985-01-14 | 1986-07-28 | Kodama Kk | 柿の果実の粉末及びその製造方法 |
JPH04316448A (ja) * | 1991-04-12 | 1992-11-06 | Iwatani Internatl Corp | 人参微粉末の製造方法 |
JPH10262641A (ja) * | 1997-03-21 | 1998-10-06 | Kikkoman Corp | リキュールの製造法 |
JP2000312579A (ja) * | 1999-04-28 | 2000-11-14 | Kazuo Takahashi | 酒類の製造方法。 |
JP2000350571A (ja) * | 1999-04-05 | 2000-12-19 | Takara Shuzo Co Ltd | アルコール含有香味液及びアルコール飲料 |
JP2001299323A (ja) * | 2000-02-18 | 2001-10-30 | Takara Shuzo Co Ltd | 野菜成分含有酒 |
JP2002511237A (ja) * | 1998-04-08 | 2002-04-16 | コリア インスティテュート オブ サイエンス アンド テクノロジー | 健康増進用薬味組成物 |
JP2002125653A (ja) * | 2000-10-26 | 2002-05-08 | Nikka Whisky Distilling Co Ltd | 新規な蒸留酒とその製造法 |
JP2002360241A (ja) * | 2001-06-13 | 2002-12-17 | Pokka Corp | エリオシトリン高含有カルスの製造方法 |
JP2005124567A (ja) * | 2003-10-01 | 2005-05-19 | Asahi Breweries Ltd | アルコール炭酸飲料の製造方法、及び、風味強化果汁の製造方法 |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1979124A (en) * | 1931-02-25 | 1934-10-30 | Tival Henri Louis Paul | Process for the preparation in dry powdered form of animal, fish and vegetable matter |
US3824323A (en) * | 1970-04-15 | 1974-07-16 | Mirlin Corp | Method of preparing taste-modifying composition |
JPS5853995A (ja) * | 1981-09-28 | 1983-03-30 | 長谷川香料株式会社 | 柑橘油の抽出方法 |
EP0854916A4 (en) * | 1995-09-20 | 2002-07-24 | Univ Queensland | NEW ACC SYNTHASE GENES |
WO1999021549A1 (en) * | 1997-10-28 | 1999-05-06 | Korea Institute Of Science And Technology | Hesperidin and hesperetin as inhibitor of acyl coa-cholesterol-o-acyltransferase, inhibitor of macrophage-lipid complex accumulation on the arterial wall and preventive or treating agent for hepatic diseases |
JP3758125B2 (ja) * | 1998-11-27 | 2006-03-22 | 株式会社ポッカコーポレーション | 柑橘果実由来の抗酸化性成分含有食品素材 |
JP4255612B2 (ja) | 1999-11-17 | 2009-04-15 | 株式会社ポッカコーポレーション | フラボノイド入り飲食料 |
JP4837816B2 (ja) | 2000-07-14 | 2011-12-14 | 株式会社ポッカコーポレーション | フリーラジカル消去剤 |
CN1351985A (zh) | 2000-11-13 | 2002-06-05 | 潘君琦 | 一种白藜芦醇的生产工艺及其在食品饮料葡萄酒中的运用 |
DE20121482U1 (de) * | 2001-08-02 | 2003-01-02 | Holst Lars | Alkoholisches Konzentrat für die Zubereitung alkoholischer Mischgetränke |
CN1475556A (zh) * | 2002-08-17 | 2004-02-18 | 陈宏基 | 一种银杏酒及其制备方法 |
EP1662889A1 (en) * | 2003-06-24 | 2006-06-07 | Mott's Inc. | Method and system for micro-particulating food matter |
-
2005
- 2005-07-22 EP EP05761791.2A patent/EP1792974B1/en active Active
- 2005-07-22 AU AU2005264590A patent/AU2005264590B2/en active Active
- 2005-07-22 TW TW094124962A patent/TWI450959B/zh active
- 2005-07-22 CN CN2005800249244A patent/CN101023162B/zh active Active
- 2005-07-22 KR KR1020077004152A patent/KR101286443B1/ko active IP Right Grant
- 2005-07-22 TW TW102145573A patent/TW201418453A/zh unknown
- 2005-07-22 CA CA2574871A patent/CA2574871C/en active Active
- 2005-07-22 WO PCT/JP2005/013489 patent/WO2006009252A1/ja active Application Filing
- 2005-07-22 US US11/658,091 patent/US8163319B2/en active Active
- 2005-07-22 ES ES05761791.2T patent/ES2627847T3/es active Active
- 2005-07-22 JP JP2006529298A patent/JP4892348B2/ja active Active
Patent Citations (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5561778A (en) * | 1978-11-04 | 1980-05-09 | Yoshito Haramaki | Extraction and production of food essence |
JPS58134942A (ja) * | 1982-02-02 | 1983-08-11 | Taiyo Kagaku Kk | 果実類の加工方法 |
JPS60237958A (ja) * | 1984-05-11 | 1985-11-26 | Iwatani & Co | 柚子粉末の製造方法 |
JPS61166353A (ja) * | 1985-01-14 | 1986-07-28 | Kodama Kk | 柿の果実の粉末及びその製造方法 |
JPH04316448A (ja) * | 1991-04-12 | 1992-11-06 | Iwatani Internatl Corp | 人参微粉末の製造方法 |
JPH10262641A (ja) * | 1997-03-21 | 1998-10-06 | Kikkoman Corp | リキュールの製造法 |
JP2002511237A (ja) * | 1998-04-08 | 2002-04-16 | コリア インスティテュート オブ サイエンス アンド テクノロジー | 健康増進用薬味組成物 |
JP2000350571A (ja) * | 1999-04-05 | 2000-12-19 | Takara Shuzo Co Ltd | アルコール含有香味液及びアルコール飲料 |
JP2000312579A (ja) * | 1999-04-28 | 2000-11-14 | Kazuo Takahashi | 酒類の製造方法。 |
JP2001299323A (ja) * | 2000-02-18 | 2001-10-30 | Takara Shuzo Co Ltd | 野菜成分含有酒 |
JP2002125653A (ja) * | 2000-10-26 | 2002-05-08 | Nikka Whisky Distilling Co Ltd | 新規な蒸留酒とその製造法 |
JP2002360241A (ja) * | 2001-06-13 | 2002-12-17 | Pokka Corp | エリオシトリン高含有カルスの製造方法 |
JP2005124567A (ja) * | 2003-10-01 | 2005-05-19 | Asahi Breweries Ltd | アルコール炭酸飲料の製造方法、及び、風味強化果汁の製造方法 |
Non-Patent Citations (2)
Title |
---|
See also references of EP1792974A4 * |
SHUFUNOTOMO CO, LTD.: "Tsukemono to Kajitsushu.", 1997, SHUFUNOTOMO CO, LTD, pages: 105 - 127, XP002998899 * |
Cited By (26)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1987725A4 (en) * | 2006-01-23 | 2011-12-07 | Suntory Holdings Ltd | FOOD OR BEVERAGE AND METHOD OF PRODUCTION |
EP1987725A1 (en) * | 2006-01-23 | 2008-11-05 | Suntory Limited | Food or drink and method of producing the same |
US8993024B2 (en) | 2006-01-23 | 2015-03-31 | Suntory Holdings Limited | Food or drink and method of production thereof |
JP5154230B2 (ja) * | 2006-01-23 | 2013-02-27 | サントリーホールディングス株式会社 | 食品又は飲料及びその製造方法 |
WO2007083812A1 (ja) * | 2006-01-23 | 2007-07-26 | Suntory Limited | 食品又は飲料及びその製造方法 |
JP2007195435A (ja) * | 2006-01-25 | 2007-08-09 | Suntory Ltd | 香味及び呈味の改善された梅酒及びその製造方法 |
JP2010500333A (ja) * | 2006-08-09 | 2010-01-07 | コーエッセンス、リミテッド | ポリフェノール抽出方法 |
JP2009017854A (ja) * | 2007-07-13 | 2009-01-29 | Mercian Corp | 菓子類の果実香の改善方法および果実香が改善された菓子用部材 |
JP2009027981A (ja) * | 2007-07-27 | 2009-02-12 | Suntory Ltd | 食品用原料抽出液の製造方法 |
US10584360B2 (en) | 2010-01-15 | 2020-03-10 | Xyleco, Inc. | Cooling and processing materials |
US20170233772A1 (en) * | 2010-01-15 | 2017-08-17 | Xyleco, Inc. | Cooling and processing materials |
US9476069B2 (en) * | 2010-01-15 | 2016-10-25 | Xyleco, Inc. | Cooling and processing materials |
US20160010121A1 (en) * | 2010-01-15 | 2016-01-14 | Xyleco, Inc. | Cooling and processing materials |
KR100991740B1 (ko) * | 2010-03-31 | 2010-11-05 | 대한민국 | 메밀주의 제조방법 |
JP2012173000A (ja) * | 2011-02-17 | 2012-09-10 | National Research Inst Of Brewing | 蒸留酒類の産地の判別方法 |
JP2012228193A (ja) * | 2011-04-25 | 2012-11-22 | Suntory Holdings Ltd | 果汁含有貯蔵原酒を含むアルコール飲料 |
JP2013118849A (ja) * | 2011-12-08 | 2013-06-17 | Yuichi Endo | 果実製品製造用キットならびにこれを用いた果実シロップの製造方法および果実酒の製造方法 |
WO2015064748A1 (ja) * | 2013-11-01 | 2015-05-07 | サントリーホールディングス株式会社 | 柑橘類果実の浸漬酒 |
JP2015084751A (ja) * | 2013-11-01 | 2015-05-07 | サントリーホールディングス株式会社 | 柑橘類果実の浸漬酒 |
EP3064566A4 (en) * | 2013-11-01 | 2017-07-05 | Suntory Holdings Limited | Citrus fruit infused liquor |
JP2015116187A (ja) * | 2013-11-14 | 2015-06-25 | サントリーホールディングス株式会社 | 酒らしい味わいが付与された又は増強された飲料 |
JP2017099371A (ja) * | 2015-12-04 | 2017-06-08 | アサヒビール株式会社 | 容器入り炭酸アルコール飲料及びその製造方法 |
WO2019230467A1 (ja) | 2018-05-29 | 2019-12-05 | サントリーホールディングス株式会社 | アルコール飲料 |
WO2022163483A1 (ja) | 2021-01-26 | 2022-08-04 | サントリーホールディングス株式会社 | 果汁含有アルコール飲料 |
CN116670262A (zh) * | 2021-01-26 | 2023-08-29 | 三得利控股株式会社 | 含果汁的酒精饮料 |
KR20230135573A (ko) | 2021-01-26 | 2023-09-25 | 산토리 홀딩스 가부시키가이샤 | 과즙 함유 알코올 음료 |
Also Published As
Publication number | Publication date |
---|---|
CN101023162B (zh) | 2012-01-04 |
KR101286443B1 (ko) | 2013-07-18 |
CA2574871C (en) | 2013-01-08 |
EP1792974A1 (en) | 2007-06-06 |
EP1792974A4 (en) | 2011-06-15 |
TW200606250A (en) | 2006-02-16 |
AU2005264590A1 (en) | 2006-01-26 |
AU2005264590B2 (en) | 2012-03-01 |
US20090087526A1 (en) | 2009-04-02 |
ES2627847T3 (es) | 2017-07-31 |
US8163319B2 (en) | 2012-04-24 |
CN101023162A (zh) | 2007-08-22 |
TWI450959B (zh) | 2014-09-01 |
KR20070050444A (ko) | 2007-05-15 |
JPWO2006009252A1 (ja) | 2008-05-01 |
EP1792974B1 (en) | 2017-05-17 |
JP4892348B2 (ja) | 2012-03-07 |
TW201418453A (zh) | 2014-05-16 |
CA2574871A1 (en) | 2006-01-26 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP4892348B2 (ja) | アルコール浸漬物またはそれを用いた食品もしくは飲料およびその製造方法 | |
EP1987725B1 (en) | Method of extracting citrus fruit raw material and method of making a food or drink | |
KR101175602B1 (ko) | 차 생잎 분말 및 차 생잎 분말로부터 수득되는 처리물, 추출물, 오일 및 아로마 | |
AU2015368565B2 (en) | Citrus-derived liquid composition | |
JP5241943B1 (ja) | 容器詰トマト含有飲料及びその製造方法、並びに容器詰トマト含有飲料の食感及び呈味改善方法 | |
EP3620503A1 (en) | Collection of aroma component from citrus peel | |
JP7282560B2 (ja) | 飲食品の香味又は風味の劣化抑制用組成物及び劣化抑制方法 | |
WO2024142876A1 (ja) | アルコール由来の好ましくない味又は臭いが低減された飲料 | |
Sangeeta et al. | New Food Product Development from Citrus Fruits | |
TW202400768A (zh) | 含有聖草次苷與果汁之飲料 | |
JP2024094784A (ja) | アルコール由来の好ましくない味又は臭いが低減された飲料 | |
JP2010057428A (ja) | 飲食品 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AK | Designated states |
Kind code of ref document: A1 Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KM KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NA NG NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SM SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW |
|
AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): BW GH GM KE LS MW MZ NA SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LT LU LV MC NL PL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
WWE | Wipo information: entry into national phase |
Ref document number: 200580024924.4 Country of ref document: CN Ref document number: 2006529298 Country of ref document: JP Ref document number: 2574871 Country of ref document: CA |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
WWE | Wipo information: entry into national phase |
Ref document number: 1020077004152 Country of ref document: KR |
|
REEP | Request for entry into the european phase |
Ref document number: 2005761791 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2005264590 Country of ref document: AU Ref document number: 2005761791 Country of ref document: EP |
|
ENP | Entry into the national phase |
Ref document number: 2005264590 Country of ref document: AU Date of ref document: 20050722 Kind code of ref document: A |
|
WWP | Wipo information: published in national office |
Ref document number: 2005264590 Country of ref document: AU |
|
WWP | Wipo information: published in national office |
Ref document number: 2005761791 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 11658091 Country of ref document: US |