JP3193961B2 - How to make wine-style ginseng - Google Patents
How to make wine-style ginsengInfo
- Publication number
- JP3193961B2 JP3193961B2 JP597490A JP597490A JP3193961B2 JP 3193961 B2 JP3193961 B2 JP 3193961B2 JP 597490 A JP597490 A JP 597490A JP 597490 A JP597490 A JP 597490A JP 3193961 B2 JP3193961 B2 JP 3193961B2
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- Prior art keywords
- ginseng
- wine
- added
- clarified
- yeast
- 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 - Lifetime
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Description
【発明の詳細な説明】 〔産業上の利用分野〕 この発明は、人参を原料としこれを醗酵させ、人参特
有の臭みや味をほとんど取り除きワイン風の酒に造りあ
げたワイン風人参酒の製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a wine-like ginseng liquor, which is produced by fermenting ginseng as a raw material and almost eliminating the smell and taste peculiar to the ginseng. It is about.
従来、あるものを原料として醗酵させて造るアルコー
ル性飲料には、ブドウの果実を原料として醗酵させて造
るワインが一般に広く知られている。その一方で、最近
では、種々の野菜を原料として醗酵させて造るアルコー
ル性飲料の製品化が試みられている。この野菜を原料と
する試みの中に、人参を原料として使用したものがあ
る。BACKGROUND ART Conventionally, as an alcoholic beverage produced by fermenting a certain product as a raw material, wine produced by fermenting grape fruit as a raw material is generally widely known. On the other hand, recently, an attempt has been made to commercialize an alcoholic beverage produced by fermenting various vegetables as a raw material. Some attempts to use this vegetable as a raw material have used carrot as a raw material.
人参は、セリ科に属し、水分85.8％、タンパク質1.3
％、脂質0.2％、糖質10.9％、繊維1.1％、灰分0.7％で
あり、また、カルシウム、ナトリウム、リン、鉄分を含
み、更に、ビタミンＡを多量に含み、この他にビタミン
B1,B2、ニコチン酸、ビタミンＣなどを含んでいる。Ginseng belongs to the Umbelliferae family, with 85.8% water and 1.3 protein
%, Fat 0.2%, carbohydrate 10.9%, fiber 1.1%, ash 0.7%, also contains calcium, sodium, phosphorus, iron, and also contains a large amount of vitamin A,
It contains B 1 , B 2 , nicotinic acid, vitamin C and the like.
人参の根部は品種によって10cm〜20cmの倒円錐形から
1mに及ぶ長形のものまであり、だいだい色、赤色または
黄色の色をしている。Ginseng roots fall from 10 cm to 20 cm depending on the variety
It can be as long as 1m and is a colour, red or yellow.
人参は他の野菜と同様に栄養に富んだ食物として、食
生活に欠くことができない必需品となっている。Ginseng, like other vegetables, is a nutritious food that has become an indispensable part of the diet.
しかしながら、人参は独特な風味をもっており、その
高い栄養価にも係らず、嗜好上の好き嫌いの激しい食物
の一つとして知られている。However, ginseng has a unique flavor and, despite its high nutritional value, is known as one of the most favorite foods in taste.
また、人参などの野菜は、ブドウなどの果実に比べ、
その搾汁液中の糖度が低いため、アルコール濃度の高い
ものを得ることが困難であり、その独特な風味と相まっ
てアルコール性飲料の原料として採用しにくい面があっ
た。In addition, vegetables such as carrots are better than fruits such as grapes
Since the sugar content in the juice is low, it is difficult to obtain a product having a high alcohol concentration, and in combination with its unique flavor, it has been difficult to employ it as a raw material for alcoholic beverages.
この発明は、上記のような問題点に鑑み、その問題点
を解決すべく創案されたものであって、その目的とする
ところは、人参特有の臭みや味を可能な限り取り除く一
方で、人参に含まれる栄養分を殆ど失われずに有し、ま
た、ソフトで口当たりの優れたワイン風人参酒の製造方
法を提供することにある。The present invention has been made in view of the above problems and has been made in order to solve the problems. The purpose of the present invention is to remove ginseng peculiar smell and taste as much as possible, It is intended to provide a method for producing a soft and palatable wine-like ginseng liquor, which has almost no loss of nutrients contained in ginseng.
以上の目的を達成するためにこの発明は、人参の搾汁
液を造り、これにペクチナーゼ酵素0.03％〜0.09％を添
加し、30分間程かけて徐々に加熱し、攪拌しながら35℃
〜45℃に１時間程度保った後、これを約12時間程度静置
して清澄化を行い、清澄化された人参液に天然の柑橘類
に含まれる酸を加えてPHを3.5〜4.5に調整した後、亜硫
酸を添加して人参の清澄液の殺菌を行い、これに酒母を
加えて１次醗酵させ、アルコール濃度を高めるために補
糖を行って２次醗酵させ、２次醗酵終了後の諸味を濾過
して熟成し、熟成後に加熱殺菌して得られた人参酒にブ
ドウを原料とするワインを一部加えた方法よりなる。In order to achieve the above object, the present invention provides a ginseng squeezed juice, to which 0.03% to 0.09% of pectinase enzyme is added, gradually heated for about 30 minutes, and stirred at 35 ° C.
After keeping it at ~ 45 ° C for about 1 hour, let it stand for about 12 hours for clarification, and adjust the PH to 3.5-4.5 by adding the acid contained in natural citrus to the clarified ginseng liquid After that, sulfuric acid was added to sterilize the ginseng clarified solution, to which primary fermentation was added by adding sake mash, secondary sugar was added to increase the alcohol concentration, and secondary fermentation was performed. It consists of a method in which moromi is filtered, aged, and then heat-sterilized after aging, and a part of wine made from grape is added to ginseng wine obtained.
ここで、酒母は清澄化された人参液を培養液とし、こ
れに協会酵母１号,2号又は３号のワイン酵母を接種して
得られる。Here, the sake mother is obtained by inoculating the clarified ginseng solution as a culture solution and inoculating the wine yeast of Association Yeast No. 1, No. 2 or No. 3.
以下、実施例に基づいてこの発明をより具体的に説明
する。Hereinafter, the present invention will be described more specifically based on examples.
先ず、原料である生の人参を洗浄し、洗浄した人参を
ジューサー機にかけ、人参の搾汁液を造る。この場合、
人参は皮をむいたものを使用するのが好ましい。なお、
洗浄中に人参の皮の一部をむける。First, the raw ginseng, which is the raw material, is washed, and the washed ginseng is put on a juicer machine to produce a juice of ginseng. in this case,
It is preferable to use peeled ginseng. In addition,
Peel off part of ginseng skin during washing.
次に、人参の搾汁液に微生物の酵素、例えばペクチナ
ーゼ系酵素0.03％〜0.09％を加えて溶解し、その後、酵
素を加えた人参の搾汁液を35℃〜45℃の温度に加熱す
る。加熱温度としては40℃が最適であり、30分程度の時
間をかけて徐々に加熱する。Next, an enzyme of a microorganism, for example, 0.03% to 0.09% of a pectinase-based enzyme is added to and dissolved in the ginseng juice, and then the ginseng juice containing the enzyme is heated to a temperature of 35C to 45C. The optimal heating temperature is 40 ° C, and the heating is performed gradually over about 30 minutes.
そして、酵素の反応を高めるために、35℃〜45℃の温
度の状態で１時間程、ゆっくりした攪拌反応を行う。Then, in order to enhance the enzyme reaction, a slow stirring reaction is performed at a temperature of 35 ° C. to 45 ° C. for about 1 hour.
この後、人参の搾汁液を一晩（約12時間程度）静置し
て清澄させる。一晩の静置により、人参の搾汁液中の不
溶性のタンパク質はタンクの底に沈澱し、タンク内には
やや黄色味かかった透明な清澄液が生成される。また、
この清澄により、人参の臭みを含むものが多数沈澱し
て、人参の臭みの軽減が図られる。そして、清澄液と沈
澱物に分離されたタンクから人参の清澄液を取り出して
別のタンクに移しかえる。この場合、沈澱側については
フィルターを使って綿濾過を行う。Thereafter, the carrot juice is allowed to stand overnight (about 12 hours) to clarify. On standing overnight, insoluble proteins in the ginseng squeezed liquid settle at the bottom of the tank, producing a clear, slightly yellowish clear liquid in the tank. Also,
Due to this clarification, a large amount of ginseng containing ginseng is precipitated, and the ginseng odor is reduced. Then, the carrot clarified liquid is taken out of the tank separated into the clarified liquid and the precipitate, and transferred to another tank. In this case, cotton filtration is performed on the precipitation side using a filter.
このようにして得られた人参の清澄液に、天然の柑橘
類に含まれる酸を加えてPHを3.5〜4.5に調整する。天然
の柑橘類に含まれる酸を使用することにより、人参の臭
みや味の軽減を図ることができると共に、ワイン風の味
を高めることができる。天然の柑橘類に含まれる酸とし
ては、レモンやダイダイから得られる酸が最適である。
また、人参の清澄液のPHとしては、4.2〜4.3が最適であ
り、この範囲に調整するのが好ましい。The acid contained in natural citrus fruits is added to the carrot clarified liquid thus obtained to adjust the pH to 3.5 to 4.5. By using the acid contained in natural citrus fruits, the smell and taste of ginseng can be reduced and the wine-like taste can be enhanced. As the acid contained in natural citrus fruits, acids obtained from lemon and daidai are most suitable.
The pH of the carrot clarified solution is optimally 4.2 to 4.3, and is preferably adjusted to this range.
PHを調整した人参の清澄液に100ppm〜150ppmの亜硫酸
を添加して、人参の清澄液の殺菌を行う。そして、亜硫
酸を添加して殺菌した人参の清澄液に酒母を10％程度加
えて１次醗酵を行う。このとき使用される酒母は人参の
清澄液を用いて造られる。The carrot clarified solution is sterilized by adding 100 ppm to 150 ppm of sulfurous acid to the pH adjusted ginseng clarified solution. Then, about 10% of sake mother is added to a clear solution of carrot, which has been sterilized by adding sulfurous acid, to perform primary fermentation. The sake mother used at this time is made using a carrot clarified solution.
即ち、人参の清澄液にブドウ糖を加えて清澄液の糖濃
度を7.0％〜10％に調整し、これにワイン酵母を接種し
て、48時間、振とう培養して酒母が得られる。酒母を造
る場合の人参の清澄液の糖濃度は7.5％が最適であり、
この濃度になるように調整するのが好ましい。また、ワ
イン酵母は協会酵母１号,2号でも使用可能であるが、協
会酵母３号を使用するのが最適であり好ましい。That is, glucose is added to the clarified liquid of carrot to adjust the saccharide concentration of the clarified liquid to 7.0% to 10%, and the yeast is inoculated with the yeast and shake-cultured for 48 hours to obtain a sake brewer. The optimum sugar concentration in the carrot clarified solution when making sake liquor is 7.5%,
It is preferable to adjust the concentration to this level. The wine yeast can be used in association yeast Nos. 1 and 2, but it is most preferable to use association yeast No. 3.
ワイン酵母として協会酵母３号を使用して造られた酒
母を添加した場合には、10℃程度の温度の状態で６日〜
10日間程度、１次醗酵を行う。最適な１次醗酵期間は１
週間である。When a sake brewery made using Association Yeast No. 3 as wine yeast is added, the temperature is about 10 ° C. for 6 days.
Perform primary fermentation for about 10 days. The optimal primary fermentation period is 1
Week.
１次醗酵を終了して得られた諸味はアルコール濃度が
３％程度と低いので補糖を行い、諸味のアルコール濃度
を10％程度までに高める。補糖としては好ましくは上白
糖、又はブドウ糖を用いる。諸味の最終アルコール濃度
が10％程度になるように補糖を行い、10℃位の温度の状
態で更に６日〜10日間、２次醗酵を行う。最適な２次醗
酵期間は１週間である。Since the moromi obtained after the primary fermentation has a low alcohol concentration of about 3%, sugar supplementation is performed to increase the alcohol concentration of the moromi to about 10%. Preferably, sugar is used as sugar supplement or sugar. Sugaring is performed so that the final alcohol concentration of moromi becomes about 10%, and secondary fermentation is further performed at a temperature of about 10 ° C. for 6 to 10 days. The optimal secondary fermentation period is one week.
２次醗酵の終了後に、諸味中のおりを除去するために
濾過する。諸味の濾過は綿濾過した後に更に精密濾過の
２段階にわたって行い、濾過した諸味を１ケ月〜３ケ月
間熟成させる。After the completion of the secondary fermentation, filtration is performed to remove cages in the moromi. The filtration of the moromi is performed over two stages of fine filtration after the cotton filtration, and the filtered moromi is aged for one to three months.
１ケ月〜３ケ月間熟成して得られた人参酒を火入れし
て、酵母を殺菌する。火入れの温度は60℃〜65℃で20分
〜30分間行って人参酒が得られる。このときの人参酒
は、少し黄色味がかった透明色をしている。The ginseng liquor obtained by aging for one to three months is burned to sterilize the yeast. Burning temperature is 60-65 ° C for 20-30 minutes to obtain ginseng liquor. The ginseng liquor at this time has a slightly yellowish transparent color.
このようにして製造された人参酒には、未だ人参特有
の臭みや味が若干残っているため、これを除去するため
に、市販のブドウを原料としたワインによるブレンドを
行う。市販のワインを人参酒に10％程度加えて混合す
る。これによって、人参特有の臭みや味がほとんど除去
され、ソフトタイプでまろやかなワイン風人参酒ができ
あがる。The ginseng liquor thus produced still has some odors and tastes peculiar to ginseng, and in order to remove these, blending with commercially available grape-based wine is performed. Add about 10% of commercially available wine to ginseng liquor and mix. As a result, the smell and taste peculiar to ginseng are almost removed, and a soft and round wine-like ginseng liquor is completed.
ブレンドする前の人参酒は少し黄色味がかった透明色
をしているため、ブレンドする市販のワインの色を変え
ることによって人参酒の色を好みの色にすることができ
る。The ginseng liquor before blending has a slightly yellowish transparent color, so that the color of the ginseng liquor can be changed to a desired color by changing the color of the commercially available wine to be blended.
以上の記載より明らかなように、この発明に係るワイ
ン風人参酒の製造方法によれば、人参の搾汁液を清澄す
ると共に天然の柑橘類に含まれる酸を使用することによ
り、人参特有の臭みや味をほとんど除去することができ
る。その一方で、人参特有に含まれる栄養分はほとんど
失われることがない。As is apparent from the above description, according to the method for producing wine-like ginseng liquor according to the present invention, by clarifying the juice of ginseng and using the acid contained in natural citrus, the odor peculiar to ginseng is reduced. Most of the taste can be removed. On the other hand, the nutrients inherent in ginseng are hardly lost.
また、ブドウを原料とするワインには多量のアルデヒ
ド混合物が含まれ悪酔いの原因となっているが、この発
明による人参酒にはアルデヒド混合物が含まれる量が少
ないため、悪酔いの恐れもほとんどない。In addition, wine made from grapes contains a large amount of the aldehyde mixture, which causes sickness. However, the ginseng liquor according to the present invention contains a small amount of the aldehyde mixture, and thus there is almost no danger of sickness.
さらに、その風味もソフトタッチでまろやかな飲酒と
して非常に優れたワイン風人参酒を得ることができ、極
めて新規的有益なる効果を奏するものである。Further, the flavor of the ginseng can be very excellent as a mild drink with a soft touch, and a very novel and beneficial effect can be obtained.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) C12G 1/00 - 3/14 ──────────────────────────────────────────────────続 き Continuation of front page (58) Field surveyed (Int.Cl. 7 , DB name) C12G 1/00-3/14
Claims (2)
酵素0.03％〜0.09％を添加し、30分間程かけて徐々に加
熱し、攪拌しながら35℃〜45℃に１時間程度保った後、
これを約12時間程度静置して清澄化を行い、清澄化され
た人参液に天然の柑橘類に含まれる酸を加えてPHを3.5
〜4.5に調整した後、亜硫酸を添加して人参の清澄液の
殺菌を行い、これに酒母を加えて１次醗酵させ、アルコ
ール濃度を高めるために補糖を行って２次醗酵させ、２
次醗酵終了後の諸味を濾過して熟成し、熟成後に加熱殺
菌して得られた人参酒にブドウを原料とするワインを一
部加えたことを特徴とするワイン風人参酒の製造方法。1. Ginseng squeezed juice is prepared, and pectinase enzyme 0.03% to 0.09% is added thereto, gradually heated for about 30 minutes, and kept at 35 ° C to 45 ° C for about 1 hour with stirring. ,
This is allowed to stand for about 12 hours for clarification, and the acid contained in natural citrus is added to the clarified ginseng liquid to adjust the pH to 3.5.
After adjusting to ~ 4.5, sulfuric acid was added to sterilize the clarified liquid of carrot, to which primary fermentation was added by adding sake mash, and secondary fermentation was performed by adding sugar to increase the alcohol concentration.
A process for producing ginseng wine, comprising: adding grape-based wine to ginseng liquor obtained by filtering and ripening the moromi after the completion of the next fermentation, and heat-sterilizing the mixture after aging.
これに協会酵母１号,2号又は３号のワイン酵母を接種し
て得られる請求項１記載のワイン風人参酒の製造方法。2. The sake mother uses the clarified ginseng solution as a culture solution,
2. The method for producing a wine-like ginseng liquor according to claim 1, wherein the method is obtained by inoculating the yeast with No. 1, No. 2 or No. 3 wine yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP597490A JP3193961B2 (en) | 1990-01-14 | 1990-01-14 | How to make wine-style ginseng |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP597490A JP3193961B2 (en) | 1990-01-14 | 1990-01-14 | How to make wine-style ginseng |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03210172A JPH03210172A (en) | 1991-09-13 |
| JP3193961B2 true JP3193961B2 (en) | 2001-07-30 |
Family
ID=11625824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP597490A Expired - Lifetime JP3193961B2 (en) | 1990-01-14 | 1990-01-14 | How to make wine-style ginseng |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3193961B2 (en) |
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-
1990
- 1990-01-14 JP JP597490A patent/JP3193961B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100969858B1 (en) * | 2008-01-22 | 2010-07-13 | 강원대학교산학협력단 | Functional rice wine, Yakju by adding and fermenting Codonopsis lanoeolata and its preparation method |
| CN102498199A (en) * | 2009-09-18 | 2012-06-13 | 李寅成 | Second run ginseng wine |
| CN105733885A (en) * | 2016-04-27 | 2016-07-06 | 陕西师范大学 | Biological fermentation making method of semen astragali complanati wine |
| CN105733885B (en) * | 2016-04-27 | 2018-12-07 | 陕西师范大学 | A kind of biofermentation brewing method of semen astragali complanati wine |
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