JP4585458B2 - Plum wine with improved flavor and taste and method for producing the same - Google Patents
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Description
本発明は、フレッシュな香味を有し、かつボディ感や奥行き感等の呈味を有する梅酒及びその製造方法に関する。 The present invention relates to a plum wine having a fresh flavor and a taste such as a body feeling and a depth feeling, and a method for producing the plum wine.
青梅及び砂糖を焼酎等のアルコール類に加えて作る梅酒は、酒税法上リキュールに属する酒類であり、古くから家庭内で作られたり、工業的に生産されたりしている飲料である。近年、梅酒の、ベンズアルデヒド等特有の香味成分や、梅由来の成分による整腸、老化予防、疲労回復等の健康に対する効果により、広く親しまれており、その需要は増加傾向にある。 Plum wine made by adding ume and sugar to alcohol such as shochu is a liquor that belongs to liqueurs under the Liquor Tax Law, and has been produced at home or industrially produced since ancient times. In recent years, plum wine has gained widespread popularity due to health benefits such as benzaldehyde-specific flavor components and ume-derived components such as bowel regulation, aging prevention, and fatigue recovery.
従来、梅酒の製造においては、青梅を、アルコール分20〜30%の焼酎に糖類を加えたものに浸漬して3ヶ月前後貯蔵し、浸透圧を利用して梅の成分を溶出させ、その後梅果を取り出して更に半年から一年程度熟成することにより、香気と酸味のある甘口のまろやかな味質を有する梅酒が得られる。しかし、このような長い熟成期間をおくものは青梅のフレッシュな香気成分がなくなってしまうという欠点があった。また、長期の熟成期間を必要とするために、工業的な生産に適さないという欠点もあった。 Conventionally, in the production of umeshu, ume is soaked in shochu with an alcohol content of 20-30% and sugar added and stored for about 3 months, and ume components are eluted using osmotic pressure. By picking out the fruits and aging them for about six months to a year, a plum wine with a sweet and mild taste with aroma and sourness can be obtained. However, those having such a long aging period have the disadvantage that the fresh aroma components of Ome are lost. In addition, since a long aging period is required, there is a disadvantage that it is not suitable for industrial production.
これらの欠点を補うため、例えば、特許文献1は、従来の製法で熟成させた梅酒に、青梅の梅果汁等を添加することで、フレッシュ感のある香味の梅酒をえる方法について記載するが、該方法では、やはり長い熟成期間を必要とする。また、例えば特許文献2は、梅の濃縮エキスや梅の香気成分を添加することで、香気成分を補う方法について記載する。
梅酒製造の別の方法として、青梅を粗粉砕または微粉砕(例えば、凍結粉砕)した後にアルコール類に浸漬することで、短い熟成期間で効率よく香気成分を抽出する方法が考えられている。しかしながら、上記の様々な方法において得られる梅酒は、長い熟成期間をおいたものは、呈味が良い反面、フレッシュな香味が乏しく、短い熟成期間のものは、フレッシュな香味を有する反面、ボディ感や奥行き感等の呈味が乏しいものとなっていた。 As another method for producing umeshu, a method has been considered in which aroma components are efficiently extracted in a short aging period by roughly pulverizing or finely pulverizing (for example, freeze pulverizing) ume and then immersing it in alcohols. However, the umeshu obtained by the various methods described above has a good tasting taste for a long aging period, but has a low fresh flavour, while a short aging period has a fresh flavour, but has a body feeling. And taste such as a sense of depth.
本発明は、このような事情に鑑みてなされたものであり、短期間の浸漬(短い熟成期間)で、フレッシュな香味を充分に有し、かつ、ボディ感や奥行き感等の呈味を強化した梅酒、及びその製造方法を提供することを目的とする。 The present invention has been made in view of such circumstances, and has a sufficient fresh flavor with a short period of immersion (a short aging period), and enhances the taste of the body and depth. An object of the present invention is to provide a plum wine and a method for producing the plum wine.
本発明者は、短期間の浸漬でフレッシュな香味を充分に有する青梅浸漬酒の呈味改善について検討した結果、一定期間熟成させた梅果を凍結し、粉砕したものをアルコールに浸漬する工程を経て得られた熟成梅果凍結粉砕浸漬酒を混合することで、青梅浸漬酒の本来持っているフレッシュな香味を損なわずに、ボディ感や奥行き感等の呈味をより向上させることが出来ることを見出し、本発明を完成させるに至った。 As a result of examining the taste improvement of Ome soaked liquor that has a fresh flavor sufficiently by short-term immersion, the present inventor frozen the plum fruit aged for a certain period of time, and the step of immersing the pulverized one in alcohol By mixing the ripened ume fruit freeze-dried soaked liquor obtained through this process, the taste of the body, depth, etc. can be further improved without losing the fresh flavor of the original ume soaked liquor. As a result, the present invention has been completed.
また、梅核を凍結し、粉砕したものをアルコールに浸漬する工程を経て得られる梅核凍結粉砕浸漬酒をさらに混合することで、香味及び呈味を更に向上させることができることも見出した。以下、本発明を具体的に詳述する。 Moreover, it discovered that a flavor and taste could be improved further by further mixing the ume nuclei freeze pulverization soaked liquor obtained through the process of freezing the ume nucleus and immersing the pulverized product in alcohol. Hereinafter, the present invention will be described in detail.
すなわち、本発明は、(A)青梅浸漬酒及び(B)熟成梅浸漬酒を(A):(B)=100:10〜100:500、好ましくは100:10〜100:70、より好ましくは100:30〜100:50の容積比で含む、梅酒を提供する。本発明は、該梅酒に、さらに(C)梅核浸漬酒を、(A)青梅浸漬酒に対し、(A):(C)=100:1〜100:200、好ましくは100:1〜100:20、より好ましくは100:5〜100:15の容積比、又は(B)熟成梅浸漬酒に対し、(B):(C)=100:1〜100:200、好ましくは100:10〜100:40、より好ましくは100:20〜100:30の容積比で含む梅酒も提供する。 That is, the present invention comprises (A) Ome soaked liquor and (B) aged soaked liquor (A) :( B) = 100: 10-100: 500, preferably 100: 10-100: 70, more preferably Umeshu is provided, including a volume ratio of 100: 30 to 100: 50. The present invention further comprises (C) plum nucleus soaked liquor to (A): (C) = 100: 1 to 100: 200, preferably 100: 1 to 100. : 20, more preferably 100: 5 to 100: 15, or (B) for aged plum soaked liquor (B) :( C) = 100: 1-100: 200, preferably 100: 10- Umeshu containing 100: 40, more preferably 100: 20-100: 30, is also provided.
本明細書中において、青梅とは、未熟なうちに収穫される青い梅の果実を指し、従来の梅酒の製造方法において、浸漬するのに用いられるものである。 In the present specification, “Ome” refers to a fruit of blue plum that is harvested while it is immature, and is used for dipping in a conventional method for producing plum wine.
本明細書中において、熟成梅とは、背景技術の項で記載したような従来の梅酒の製造方法において取り除かれる梅果であり、例えば、青梅を、糖類を加えたアルコールに3ヶ月〜6ヶ月前後浸漬して梅の成分を溶出させたあとに取り出した梅果を使用することができる。通常、この梅果は廃棄されるが、本発明によれば、この廃棄される梅果を有効に利用することができる。 In the present specification, the aged plum is plum fruit that is removed in the conventional method for producing plum wine as described in the background section, for example, oume is added to sugar-added alcohol for 3 to 6 months. Plum fruit taken out after soaking back and forth to elute the components of plum can be used. Normally, this ume fruit is discarded, but according to the present invention, this discarded ume fruit can be used effectively.
本明細書中において、梅核とは、梅の種子ともいい、例えば青梅から果汁を取る際に取り除かれるものを使用することができる。通常、この梅核は廃棄されるが、本発明によれば、この廃棄される梅核を有効に利用することができる。なお、梅核中には特有の成分が含まれるため、梅核浸漬酒の配合量の飲用時における上限値は、例えば3.5%未満等、当業者であれば適宜決定することができる。 In the present specification, plum nuclei are also referred to as plum seeds, and for example, those removed when removing fruit juice from green plums can be used. Normally, this ume nucleus is discarded, but according to the present invention, this discarded ume nucleus can be used effectively. In addition, since a peculiar component is contained in a ume nucleus, the upper limit at the time of drinking of the compounding quantity of a ume nucleus immersion liquor can be suitably determined by those skilled in the art, for example, less than 3.5%.
上記の青梅、熟成梅及び梅核を得る品種は、一般に梅酒の製造に用いられるものであれば特に限定されないが、代表的な品種としては、和歌山県や奈良県で収穫される、南高、白加賀、鶯宿等を使用することができる。また、これらの青梅、熟成梅及び梅核を、例えば、そのまま、冷凍して、粉砕して若しくは乾燥した形態で、又はそれらを一定期間保管した形態で用いることが出来る。 The varieties for obtaining the above-mentioned ume, aged ume and plum nuclei are not particularly limited as long as they are generally used for the production of plum wine, but typical varieties are harvested in Wakayama Prefecture and Nara Prefecture, Minami High School, You can use Shirakaga, Bukujuku, etc. Moreover, these green plums, aged plums and plum nuclei can be used, for example, as they are, in a frozen, pulverized or dried form, or in a form in which they are stored for a certain period of time.
本発明における浸漬酒とは、原料である上記の青梅、熟成梅又は梅核を、アルコールを含む溶液に浸漬し、成分を抽出したものである。青梅浸漬酒であれば青梅のフレッシュな香味を呈する成分を充分に有するものであれば特に制限はなく、熟成梅浸漬酒であれば熟成梅のボディ感や奥行き感等の呈味を呈する成分を充分に有するものであれば特に制限はなく、また、梅核浸漬酒であれば梅核特有の成分(例えばベンズアルデヒド)を充分に有するものであれば特に制限はない。短期間で製造できるという観点からは、上記浸漬酒は、好ましくは以下に詳しく述べる、凍結粉砕浸漬酒である。 The soaked liquor in the present invention is obtained by immersing the above-mentioned raw ume, aged ume, or ume nucleus in a solution containing alcohol and extracting the components. There is no particular limitation as long as it has a component that exhibits the fresh flavor of Ome as long as it is an ume soaked liquor. If it has enough, there will be no restriction | limiting in particular, and if it is a ume kernel immersion liquor, there will be no restriction | limiting in particular if it has enough components (for example, benzaldehyde) peculiar to a ume nucleus. From the viewpoint that it can be produced in a short period of time, the above-mentioned soaked liquor is preferably a freeze-pulverized soaked liquor described in detail below.
すなわち、本発明は、前記浸漬酒(A)〜(C)の少なくとも1以上、好ましくは(B)又は(C)、より好ましくは(B)及び(C)、さらにより好ましくは(A)〜(C)全てが、凍結粉砕浸漬酒である、上記の梅酒を提供する。 That is, the present invention is at least one or more of the soaked liquors (A) to (C), preferably (B) or (C), more preferably (B) and (C), and even more preferably (A) to (C) All of the above plum wines that are freeze-ground soaked liquors are provided.
さらに本発明は、以下の工程(a)〜(c):
(a)青梅を凍結し、凍結物を粉砕し、粉砕物を抽出有効期間アルコールに浸漬することを含む、青梅凍結粉砕浸漬酒を製造する工程;
(b)熟成梅を凍結し、凍結物を粉砕し、粉砕物を抽出有効期間アルコールに浸漬することを含む、熟成梅凍結粉砕浸漬酒を製造する工程;
(c)前記青梅凍結粉砕浸漬酒及び前記熟成梅凍結粉砕浸漬酒を混合する工程;を含み、
所望により、以下の工程(d)及び(e):
(d)梅核を凍結し、凍結物を粉砕し、粉砕物を抽出有効期間アルコールに浸漬することを含む、梅核凍結粉砕浸漬酒を製造する工程;
(e)前記(c)で得た混合物に前記梅核凍結粉砕浸漬酒を混合する工程;をさらに含む、梅酒の製造方法を提供する。
Furthermore, the present invention provides the following steps (a) to (c):
(a) a step of producing Ome frozen ground soaked liquor, comprising freezing Ome, grinding the frozen material, and immersing the ground material in alcohol for an extraction effective period;
(b) a step of producing an aged plum freeze-pulverized soaked liquor, comprising freezing the aged plum, pulverizing the frozen product, and immersing the pulverized product in alcohol for an effective extraction period;
(c) mixing the green frozen pulverized soaked liquor and the aged plum frozen pulverized soaked liquor;
If desired, the following steps (d) and (e):
(d) a step of producing ume nuclei frozen pulverized soaked liquor, comprising freezing the ume nucleus, pulverizing the frozen material, and immersing the pulverized material in alcohol for the extraction effective period;
(e) providing a method for producing umeshu, further comprising the step of mixing the ume nucleus freeze-ground soaked liquor with the mixture obtained in (c).
本明細書中において、凍結粉砕浸漬酒とは、原料を、凍結し、得られた凍結物を粉砕し、そうして得られた粉砕物をさらにアルコールを含む溶液に浸漬することを含む方法で得られる、浸漬酒をいう。 In the present specification, freeze-pulverized soaking liquor is a method including freezing a raw material, pulverizing the obtained frozen material, and immersing the pulverized material thus obtained in a solution further containing alcohol. The soaked liquor obtained.
本発明の製造方法において、原料の凍結は、原料を凍結することで固化し、成分の劣化を防いで、続く凍結物の粉砕を低温下で充分にかつ容易に実施するために行われる。従って、このような目的を達成することが出来れば、凍結方法、凍結条件、使用する凍結機の材種とも特に限定されず、空気凍結法、エア・ブラスト凍結法、接触式凍結法、ブライン凍結法、液体窒素を用いる凍結法等を用いることが出来る。急速に凍結できるとの観点からは、液体窒素を用いる凍結法が好ましい。また、凍結する温度は、ぜい化点以下が好ましい。 In the production method of the present invention, the raw material is frozen in order to solidify the raw material and prevent deterioration of the components, and to perform subsequent pulverization of the frozen material sufficiently and easily at a low temperature. Therefore, if such an object can be achieved, the freezing method, freezing conditions, and material type of the freezing machine to be used are not particularly limited, and air freezing method, air blast freezing method, contact freezing method, brine freezing. Or a freezing method using liquid nitrogen can be used. From the viewpoint of being able to freeze rapidly, a freezing method using liquid nitrogen is preferable. The freezing temperature is preferably below the embrittlement point.
本発明の製造方法において、凍結物の粉砕は、続く粉砕物の浸漬による抽出を、熱をかけず充分に、容易にかつ短時間に実施するために行われる。従って、このような目的を達成することが出来れば、粉砕方法、粉砕条件、使用する粉砕機の材種とも特に限定されないが、液体窒素を用いた凍結条件下で、なるべく短時間に行うことが好ましい。粉砕の程度は、抽出を充分にかつ容易に行うことが出来れば特に限定されないが、凍結物の平均粒径が、当業者が通常用いる手法で測定した場合に約1μm〜約1000μm、好ましくは約1μm〜約200μm、より好ましくは約1μm〜約100μmとなるまで行う。ここで、平均粒径は、特別な場合を除き、メディアン径(ふるい上分布曲線の50%に対応する粒径。中位径、又は50%粒子径ともいう)を指す。このようにして得られた粉砕物を、そのまま、又は解凍してペースト状にして、続く浸漬に供する。 In the production method of the present invention, the frozen material is pulverized so that the subsequent extraction by immersion of the pulverized material can be performed sufficiently easily and in a short time without applying heat. Therefore, if such an object can be achieved, the pulverization method, pulverization conditions, and material type of the pulverizer to be used are not particularly limited, but the process can be performed in as short a time as possible under freezing conditions using liquid nitrogen. preferable. The degree of pulverization is not particularly limited as long as extraction can be performed sufficiently and easily, but the average particle size of the frozen product is about 1 μm to about 1000 μm, preferably about 1 μm when measured by a method commonly used by those skilled in the art. It is performed until the thickness is 1 μm to about 200 μm, more preferably about 1 μm to about 100 μm. Here, unless otherwise specified, the average particle diameter refers to the median diameter (the particle diameter corresponding to 50% of the distribution curve on the sieve, also referred to as the median diameter or 50% particle diameter). The pulverized material thus obtained is used as it is or after being thawed into a paste to be used for subsequent immersion.
本発明の製造方法において、粉砕物の浸漬は、熱をかけずに粉砕物を抽出有効期間アルコールに浸漬することにより行う。この浸漬により、粉砕物から所望の成分を抽出する。浸漬に用いるアルコールは、原料由来の水溶性成分及び/又は脂溶性成分をバランスよく抽出出来るよう、また、香味、安定性、微生物管理等の観点から、好ましくはアルコール度数25〜60%、より好ましくは26〜59%、さらにより好ましくは30〜50%のアルコールを用いる。アルコール度数を変化させることで、香味や呈味、効能のある成分の種類又は量を変化させることが出来る。香味やボディ感等の呈味を充分に持たせるという観点からは25%以上とし、好ましくない呈味(例えば苦味、雑味、強いアルコリックさ等)及び香り(例えば重たいオイリー香、雑味香)を持たせないようにするという観点からは、60%以下とすることができる。香味、呈味のバランスが良い梅酒を製造するという観点からは、アルコール度数が30〜50%のアルコールを用いて浸漬することが好ましい。さらに透明性を重視する観点からは、得られる梅酒の濁度が約120Helm以下となるようなアルコール度数を選択することができる。 In the production method of the present invention, the pulverized product is immersed by immersing the pulverized product in alcohol for the effective extraction period without applying heat. By this immersion, a desired component is extracted from the pulverized product. The alcohol used for the dipping is preferably an alcohol content of 25 to 60%, more preferably from the viewpoint of flavor, stability, microbial management, etc. so that water-soluble components and / or fat-soluble components derived from raw materials can be extracted in a balanced manner. 26-59%, even more preferably 30-50% alcohol is used. By changing the alcohol content, it is possible to change the type or amount of a flavor, taste, or effective ingredient. 25% or more from the viewpoint of providing sufficient taste such as flavor and body feeling, unfavorable taste (eg bitter taste, miscellaneous taste, strong alcoholic taste) and aroma (eg heavy oily flavor, miscellaneous flavor) From the standpoint of not having the content, it can be made 60% or less. From the viewpoint of producing plum wine with a good balance of flavor and taste, it is preferable to immerse using alcohol having an alcohol content of 30 to 50%. Furthermore, from the viewpoint of placing importance on transparency, an alcohol content such that the ume turbidity of the obtained plum wine is about 120 Helm or less can be selected.
本明細書中において、「アルコール」とは、特別な場合を除き、飲用アルコールを指し、純粋なアルコール、アルコールを含む飲用可能な溶液及びアルコールを含み食品製造に使用可能な溶液を含む。また、アルコール度数は、溶液100ml中に含まれる純粋アルコールの量(容積/容積)を表したものである。 In the present specification, “alcohol” refers to a drinking alcohol, unless otherwise specified, and includes a pure alcohol, a drinkable solution containing alcohol, and a solution containing alcohol and usable for food production. Further, the alcohol content represents the amount (volume / volume) of pure alcohol contained in 100 ml of the solution.
粉砕物を浸漬するアルコールは、種類、製法、原料等特に限定されない。例えば、原料用アルコール(糖蜜を原料とするニュートラルスピリッツ、穀物を原料とするグレーンスピリッツ等)、蒸留酒(焼酎、ウイスキー、ブランデー、ジン等)等の飲用可能なアルコールを、1種又は複数を組み合わせて用いることが出来る。上記の本発明の製造方法において、工程(a)、(b)及び(d)のそれぞれにおいて浸漬に用いるアルコールは通常は同一のものを用いるが、異なるものであってもよい。 The alcohol in which the pulverized product is immersed is not particularly limited in terms of type, manufacturing method, raw material, and the like. For example, alcohol for raw materials (neutral spirits made from molasses, grain spirits made from cereals, etc.), alcohol that can be consumed, such as distilled liquor (shochu, whiskey, brandy, gin, etc.) Can be used. In the production method of the present invention described above, the alcohol used for dipping in each of the steps (a), (b) and (d) is usually the same alcohol, but may be different.
粉砕物をアルコールに浸漬する際の条件(例えば、浸漬に要する抽出有効期間、アルコール溶液のアルコール度数及び種類、浸漬比、攪拌時間、アルコールに添加する添加剤等)は、原料の種類、粉砕物の粒径、得たい浸漬酒の香味や呈味等に応じて適宜決定することが出来る。これらの条件を適宜調整することにより、浸漬酒の香味や呈味を調整することが出来る。従って、原料の品質等にばらつきがあったとしても、得られる浸漬酒またはそれを含む梅酒において、安定した品質を維持することが可能となる。 The conditions for immersing the pulverized product in alcohol (for example, the effective extraction period required for immersing, the alcohol content and type of the alcohol solution, the immersion ratio, the stirring time, the additive added to the alcohol, etc.) are the types of raw materials and the pulverized product. Can be determined as appropriate according to the particle size of the soaked product, the flavor and taste of the soaked sake to be obtained. By appropriately adjusting these conditions, the flavor and taste of the soaking liquor can be adjusted. Therefore, even if there are variations in the quality of the raw materials, it is possible to maintain a stable quality in the obtained soaked liquor or plum wine containing it.
前記工程(a)、(b)及び(d)における抽出有効期間は、好ましくは7日未満、より好ましくは1〜6日、さらにより好ましくは2〜4日である。抽出期間が短すぎると抽出が不充分になるが、7日以上だとエグ味、雑味が抽出され、梅核に至っては油っぽさが呈味に混ざり、好ましくない。 The effective extraction period in the steps (a), (b) and (d) is preferably less than 7 days, more preferably 1 to 6 days, and even more preferably 2 to 4 days. If the extraction period is too short, the extraction will be insufficient, but if it is more than 7 days, an eggy taste and miscellaneous taste will be extracted, and when it reaches the plum nucleus, the oily taste is mixed with taste, which is not preferable.
前記工程(a)、(b)及び(d)におけるアルコールの少なくとも1以上(好ましくは2以上、より好ましくは(a)、(b)及び(d)全て)に、糖類(例えばグラニュー糖(ショ糖))を、抽出有効量(好ましくは10〜50(W/V)%、より好ましくは18〜36(W/V)%)添加して抽出することで、浸透圧により抽出効率を高めることができる。また、糖を添加したアルコールで抽出した原料酒は、一般に丸みのあるやわらかな呈味及びおとなしい香味を有する。 In the steps (a), (b) and (d), at least one of the alcohols (preferably two or more, more preferably all of (a), (b) and (d)) is added to a saccharide (for example, granulated sugar (sucrose). Sugar)) is extracted with an effective extraction amount (preferably 10-50 (W / V)%, more preferably 18-36 (W / V)%) to increase extraction efficiency by osmotic pressure. Can do. Moreover, the raw material liquor extracted with the alcohol which added sugar generally has a soft taste and a gentle flavor with roundness.
上記の糖類は、食品製造の分野で用いられるものであれば限定されず、例えば、単糖類(ブドウ糖、果糖)、二糖類(ショ糖、乳糖)、少糖類(オリゴ糖)、多糖類を用いることができる。 The saccharide is not limited as long as it is used in the field of food production. For example, monosaccharides (glucose, fructose), disaccharides (sucrose, lactose), oligosaccharides (oligosaccharides), and polysaccharides are used. be able to.
一般に、梅酒の製造の際に糖類を添加しないと、日本人の嗜好に合うような香味を伴う梅酒が得られない。従って、本発明の梅酒を製造する際には糖類を添加するが、本発明の方法において、この糖類の添加時期については、特に制限はなく、上述のようにそれぞれの浸漬酒を製造する段階で、粉砕物をアルコールに浸漬する時点で添加しても良いし、各浸漬酒を混合する段階で添加しても良いし、容器詰め前の調合段階で添加しても良い。浸透圧により抽出効率を高めるという観点からは、好ましくは、粉砕物をアルコールに浸漬する時点で糖類を添加する。 In general, unless sugars are added during the production of plum wine, plum wine with a flavor that matches the taste of Japanese people cannot be obtained. Therefore, sugars are added when producing the plum wine of the present invention, but in the method of the present invention, there is no particular limitation on the timing of addition of the sugars, and at the stage of producing each soaked liquor as described above. The pulverized product may be added at the time of immersing in the alcohol, may be added at the stage of mixing each of the soaking liquors, or may be added at the preparation stage before filling the container. From the viewpoint of increasing the extraction efficiency by osmotic pressure, saccharides are preferably added when the pulverized product is immersed in alcohol.
また、浸漬比は、一般的にはアルコール1Lに対し、粉砕物約1g〜約500g(約0.1〜約50(W/V)%)、好ましくは約5g〜約300g(約0.5〜約30(W/V)%)、より好ましくは約10g〜約200g(約1〜約20(W/V)%)である。 The immersion ratio is generally about 1 g to about 500 g (about 0.1 to about 50 (W / V)%), preferably about 5 g to about 300 g (about 0.5 to about 30 ( W / V)%), more preferably about 10 g to about 200 g (about 1 to about 20 (W / V)%).
粉砕物を浸漬したアルコールを攪拌してもよい。攪拌の時期は、浸漬中であれば特に制限されないが、好ましくは粉砕物をアルコールに浸漬後すぐに攪拌する。攪拌時間は、所望の香味及び呈味を有する浸漬酒を得るためには、好ましくは4時間以下であり、より好ましくは1〜3時間である。4時間以上では雑味、エグ味がでてきて香味、呈味の面で好ましくない。 You may stir the alcohol which immersed the pulverized material. The timing of stirring is not particularly limited as long as it is dipping. Preferably, the pulverized product is stirred immediately after dipping in alcohol. The stirring time is preferably 4 hours or less, more preferably 1 to 3 hours, in order to obtain a soaked liquor having a desired flavor and taste. If it is longer than 4 hours, miscellaneous tastes and egg flavors appear, which is not preferable in terms of flavor and taste.
浸漬で抽出される成分であって香味に関与するものとして、例えば樽成分の甘い香りの代表であるバニリン(vanillin)及び生木様の香りの代表であるシリンガ酸(syringic acid)が挙げられる。これらの成分は、例えば後述の実施例4に記載するような、当業者に公知の手法を用いて分析することができる。 Examples of components that are extracted by dipping and are involved in flavor include vanillin, which is a typical sweet scent of barrel components, and syringic acid, which is a typical natural tree-like scent. These components can be analyzed using techniques known to those skilled in the art, for example, as described in Example 4 below.
本発明は、前記の(A)青梅浸漬酒中に、0.5〜2.0ppm、好ましくは0.7〜1.5ppmの濃度のシリンガ酸を含む、上記の梅酒を提供する。本発明はまた、前記の(B)熟成梅浸漬酒中に、0.1〜1.5ppm、好ましくは0.3〜1.1ppm、より好ましくは0.5〜0.8ppmの濃度のバニリン及び0.3〜2.5ppm、好ましくは0.7〜1.7ppm、より好ましくは0.9〜1.3ppmの濃度のシリンガ酸を含む、上記の梅酒を提供する。本発明はまた、前記の(C)梅核浸漬酒中に、0.1〜15ppm、好ましくは5.1〜11.8ppm、より好ましくは6.0〜9.0ppmの濃度のバニリン及び0.5〜5.0ppm、好ましくは1.3〜2.9ppm、より好ましくは1.6〜2.5ppmの濃度のシリンガ酸を含む、上記の梅酒を提供する。本発明は、さらに、バニリン:シリンガ酸を1:0.2〜1:20、好ましくは1:0.3〜1:10、より好ましくは1:0.4〜1:6の濃度比で含む、上記の梅酒を提供する。 The present invention provides the umeshu as described above, wherein (A) the ume soaked liquor contains syringic acid at a concentration of 0.5 to 2.0 ppm, preferably 0.7 to 1.5 ppm. The present invention also includes (B) aged plum soaked liquor, 0.1 to 1.5 ppm, preferably 0.3 to 1.1 ppm, more preferably 0.5 to 0.8 ppm concentration of vanillin and 0.3 to 2.5 ppm, preferably 0.7 to The umeshu as described above is provided comprising syringic acid at a concentration of 1.7 ppm, more preferably 0.9 to 1.3 ppm. The present invention also includes (C) Ume nucleus soaked liquor in a concentration of 0.1 to 15 ppm, preferably 5.1 to 11.8 ppm, more preferably 6.0 to 9.0 ppm vanillin and 0.5 to 5.0 ppm, preferably 1.3 to 2.9. The umeshu described above is provided comprising syringic acid in a concentration of ppm, more preferably 1.6 to 2.5 ppm. The present invention further provides the above plum wine comprising vanillin: syringic acid in a concentration ratio of 1: 0.2 to 1:20, preferably 1: 0.3 to 1:10, more preferably 1: 0.4 to 1: 6. To do.
上記の梅酒は、梅の熟成感・フルーティー感・フレッシュ感・味わいの厚み・酸味がバランス良く、梅酒としても、梅酒の原料酒として用いても、これらの特徴が良く出る。 The above-mentioned plum wine has a good balance of ripening, fruity, freshness, thickness, and sourness of plums, and these characteristics are good when used as plum wine or as raw material sake for plum wine.
抽出有効期間を経過した、粉砕物浸漬アルコールから、濾過して固形分を除き、凍結粉砕浸漬酒を得る。濾過は、例えば珪藻土を使用する方法等、通常の方法で行うことが出来る。必要に応じ、蒸留等追加の処理に供してもよい。濾過をしないと抽出が進行しすぎ、好ましくない。 From the pulverized product soaked alcohol after the effective extraction period, the solid content is removed by filtration to obtain a frozen pulverized soaked liquor. Filtration can be performed by a normal method such as a method using diatomaceous earth. You may use for additional processes, such as distillation, as needed. If filtration is not performed, extraction proceeds too much, which is not preferable.
本発明の方法によれば、材料由来成分の損失及び酸化劣化等が抑制され、かつ、香味及び/又は呈味を供する成分を充分に含む浸漬酒が得られる。これは、凍結工程を用いたため、あるいは過熱工程を経ていないためと考えられる。これら複数の浸漬酒をバランスよくブレンドすることで、香料、果汁等を補わなくとも、フレッシュな香味を有し、かつボディ感や奥行き感等の呈味を有する、従来にない梅酒を、非常に短期間で得ることを可能にする。香料及び/又は果汁が添加されていない梅酒は、本発明の好ましい態様の一つである。 According to the method of the present invention, it is possible to obtain a soaked liquor that sufficiently suppresses loss of material-derived components, oxidative degradation, and the like, and that sufficiently includes a component that provides flavor and / or taste. This is presumably because the freezing step was used or the overheating step was not performed. By blending these soaked drinks in a well-balanced manner, an unprecedented plum wine that has a fresh flavor and a taste of body and depth without supplementing flavors, fruit juices, etc. Makes it possible to obtain in a short period of time. Plum wine to which no fragrance and / or fruit juice is added is one of the preferred embodiments of the present invention.
本発明の各工程で得た凍結粉砕浸漬酒は、そのまま飲料としても用いることが出来るが、これらをブレンドして梅酒を製造するための原料酒として用いることが出来る。 The freeze-pulverized soaked liquor obtained in each step of the present invention can be used as a beverage as it is, but can be used as a raw liquor for blending these to produce umeshu.
原料酒として用いる場合、糖類、酸味料等、当業者に公知の添加物を加え、梅酒に仕上げることが出来る。糖類としては、例えば、砂糖、果糖、ブドウ糖、果糖ブドウ糖液糖等を用いることが出来る。酸味料としては、例えば、クエン酸、リンゴ酸、リン酸等を使用することが出来る。 When used as a raw material liquor, additives known to those skilled in the art, such as sugars and acidulants, can be added to make plum wine. As the saccharide, for example, sugar, fructose, glucose, fructose glucose liquid sugar and the like can be used. As the acidulant, for example, citric acid, malic acid, phosphoric acid and the like can be used.
本発明の梅酒の包装容器に特に制限はなく、瓶、缶、紙、ペットボトル等、種々の形態の容器を利用することができる。 There is no restriction | limiting in particular in the packaging container of the plum wine of this invention, Containers of various forms, such as a bottle, a can, paper, a plastic bottle, can be utilized.
本発明の方法によれば、従来の梅酒の製造方法と比較して、非常に短期間の浸漬(短い熟成期間)で、フレッシュな香味を充分に有している梅酒であって、かつ、ボディ感や奥行き感等の呈味も有する梅酒を製造することが可能になった。また、熟成期間が短いことにより、このような梅酒を工業的に簡易且つ低コストで製造することが可能になった。さらには、原料として、従来の梅酒の製造時に取り除かれる熟成梅や、梅果汁製造時に取り除かれる梅核を用いることで、梅のうまみを充分に強化することができることを見出し、これにより低コストでの前記梅酒の製造が可能となった。 According to the method of the present invention, compared with the conventional method for producing umeshu, it is a umeshu that has a sufficiently fresh flavor with a very short immersion (short aging period) and a body. It has become possible to produce plum wine that also has a taste such as a feeling of depth and a feeling of depth. In addition, since the aging period is short, it is possible to produce such plum wine industrially simply and at low cost. Furthermore, it has been found that the umami taste can be sufficiently strengthened by using aged plums removed during the production of conventional plum wine and plum kernels removed during the production of plum juice as raw materials. The plum wine can be produced.
以下に実施例をあげて本発明を具体的に説明する。 Hereinafter, the present invention will be specifically described with reference to examples.
実施例1:青梅凍結粉砕浸漬酒、熟成梅凍結粉砕浸漬酒及び梅核凍結粉砕浸漬酒の製造
(A)青梅凍結粉砕浸漬酒の製造
冷凍青梅1kgを丸ごと(種を含む)-196℃の液体窒素を用いて凍結し、これを凍結粉砕機(リンレックスミル;株式会社リキッドガス製)に投入し、凍結したまま粉砕することにより、平均粒子径約50μmの粉末状の凍結粉砕物を得た。なお、粒径の測定は、凍結粉砕物を約20倍量の水で希釈し、レーザ回析式粒度分布測定装置(SALD-3100;株式会社島津製作所)で粒度分布を測定することによって行った。凍結粉砕物を、凍ったまま40%の原料アルコール10Lに浸漬し、一時間攪拌後、24時間浸漬した。25℃、3,000回転で10分間遠心分離した後、珪藻土濾過を行い、青梅凍結粉砕浸漬酒を得た(アルコール度数:38%)。
(B)熟成梅凍結粉砕浸漬酒の製造
生青梅1kgを、砂糖220g及び37%アルコール溶液(ニュートラルスピリッツ)1Lの混合溶液に6ヶ月浸漬して得た熟成梅1kg又は該熟成梅にさらに水を約120ml投入して得た熟成梅1kgを原料とし、上記(A)と同様の手法により、熟成梅凍結粉砕浸漬酒を得た(アルコール度数:38%)。
(C)梅核凍結粉砕浸漬酒の製造
冷凍生梅の種1kgを原料とし、上記(A)と同様の手法により、梅核凍結粉砕浸漬酒を得た(アルコール度数:38%)。
Example 1: Production of Ome frozen ground soaked liquor, aged plum frozen ground soaked liquor and plum nucleus frozen ground soaked sake
(A) Manufacture of Ome freeze pulverized soaked liquor 1 kg of frozen Ome was frozen in whole (including seeds) using liquid nitrogen at -196 ° C, and this was put into a freeze pulverizer (Linlex Mill; manufactured by Liquid Gas Co., Ltd.) The powder was frozen and pulverized to obtain a powdered frozen pulverized product having an average particle size of about 50 μm. The particle size was measured by diluting the frozen pulverized product with about 20 times the amount of water, and measuring the particle size distribution with a laser diffraction particle size distribution analyzer (SALD-3100; Shimadzu Corporation). . The frozen pulverized product was immersed in 10 L of 40% raw material alcohol while frozen, stirred for 1 hour, and then immersed for 24 hours. After centrifuging at 25 ° C. and 3,000 rpm for 10 minutes, diatomaceous earth filtration was carried out to obtain Ome freeze-ground soaked liquor (alcohol content: 38%).
(B) Manufacture of aged plum frozen soaked liquor 1 kg of fresh green ume is immersed in a mixed solution of 220 g of sugar and 1 L of 37% alcohol solution (neutral spirits) for 6 months. Using 1 kg of aged ume obtained by adding about 120 ml as a raw material, an aged plum freeze-pulverized soaked liquor was obtained by the same method as in (A) above (alcohol content: 38%).
(C) Manufacture of frozen plum ground soaked liquor By using 1 kg of frozen raw plum seeds as a raw material, the frozen plum ground soaked liquor was obtained in the same manner as in (A) above (alcohol content: 38%).
実施例2:各種梅酒の香味及び呈味の比較
下記の方法で梅酒(1)〜(4)を製造した。それぞれの原料酒について、砂糖(最終製品に対し160g/L)、クエン酸(最終製品に対し8.8g/L)、アルコール溶液(ニュートラルスピリッツ)及び水を添加し、全てアルコール度数14%の梅酒に仕上げた。
(1)従来の方法で製造した梅酒
生青梅1kgを、砂糖220g及び37%アルコール溶液(ニュートラルスピリッツ)1Lの混合溶液に6ヶ月浸漬し、液抜き後、6ヶ月以上熟成させたものを原料酒とし(原料酒のアルコール度数:24%)、他の原料(砂糖、クエン酸、ニュートラルスピリッツ及び水)を添加し、アルコール度数14%の梅酒に仕上げた。
(2)青梅凍結粉砕浸漬酒
実施例1(A)で得た青梅凍結粉砕浸漬酒を原料酒とし、他の原料(砂糖、クエン酸、ニュートラルスピリッツ及び水)を添加し、アルコール度数14%の梅酒に仕上げた。
(3)青梅凍結粉砕浸漬酒 + 熟成梅凍結粉砕浸漬酒
実施例1(A)で得た青梅凍結粉砕浸漬酒23.6Lに、実施例1(B)で得た熟成梅凍結粉砕浸漬酒10Lを加え、他の原料(砂糖、クエン酸、ニュートラルスピリッツ及び水)を添加し、アルコール度数14%の梅酒に仕上げた。
(4) 青梅凍結粉砕浸漬酒 + 熟成梅凍結粉砕浸漬酒 + 梅核凍結粉砕浸漬酒
実施例1(A)で得た青梅凍結粉砕浸漬酒23.6Lに、実施例1(B)で得た熟成梅凍結粉砕浸漬酒10L及び実施例1(C)で得た梅核凍結粉砕浸漬酒2.5Lを加え、他の原料を添加して梅酒に仕上げた。
Example 2: Comparison of flavor and taste of various plum wines Umeshu (1) to (4) were produced by the following method. Add sugar (160g / L for the final product), citric acid (8.8g / L for the final product), alcohol solution (neutral spirits) and water for each raw liquor. Finished.
(1) Plum wine produced by the conventional method 1 kg of fresh green ume is immersed in a mixed solution of 220 g of sugar and 1 L of 37% alcohol solution (neutral spirits) for 6 months. After draining, the product is aged for 6 months or more. (Alcohol content of raw material liquor: 24%), and other raw materials (sugar, citric acid, neutral spirits and water) were added to finish the plum wine with 14% alcohol content.
(2) Ome frozen pulverized soaked liquor Ome frozen pulverized soaked liquor obtained in Example 1 (A) was used as a raw material liquor, and other raw materials (sugar, citric acid, neutral spirits and water) were added, and the alcohol content was 14%. Finished with plum wine.
(3) Ome freeze pulverized soaked liquor + Aged plum freeze pulverized soaked liquor 23.6 L of Ome frozen pulverized soaked liquor obtained in Example 1 (A), In addition, other ingredients (sugar, citric acid, neutral spirits and water) were added to finish the plum wine with an alcohol content of 14%.
(4) Ome frozen pulverized soaked liquor + matured plum frozen pulverized soaked liquor + Ume nucleus frozen crushed soaked liquor 23.6 L of Ome frozen pulverized soaked liquor obtained in Example 1 (A) Plum frozen pulverized soaked liquor 10 L and plum kernel frozen pulverized soaked liquor 2.5 L obtained in Example 1 (C) were added, and other ingredients were added to finish the plum wine.
上記の(1)〜(4)について、専門パネラー3人により試飲し、呈味及び香味について、下記の評価を得た。
各梅酒に対する評価
(1) 梅の熟成感がしっかりと感じられる濃厚な香りと味わい。どっしりとした香りはやや重たさも感じられる。
(2) フレッシュな生青梅の香味がトップノートに出ている。生のフレッシュな青梅感、若干後口に梅の渋さも残る。梅ジュース的な飲みやすい味わいだが、味の厚みが乏しい。
(3) フレッシュな青梅香に、梅酒の濃さ、深みが感じられ、味に広がりが感じられる。お酒らしい味わいで厚みも濃くなった。
(4) 梅核凍結粉砕浸漬酒は力価が強く、少量添加するだけで、(3)では表現できなかった味わいの奥行きがでて、(1)の従来の製造方法による梅酒と同じような厚み、味わいがでてきた。また、実施例1の(A)、(B)、(C)の浸漬酒をブレンドすることにより、生青梅のフレッシュ感もプラスされ、従来の製造方法による梅酒にはない飲み易さが得られ、新しいタイプの梅酒に仕上がっている。
About said (1)-(4), it tasted by three special panelists, and the following evaluation was obtained about taste and flavor.
Evaluation for each plum wine
(1) Rich fragrance and taste that you can feel the ripening feeling of plums firmly. The heavy scent feels a little heavy.
(2) The fresh omelet flavor is on the top note. There is a fresh fresh feeling of ume and a bit of plum blossoms in the back. The taste is easy to drink like plum juice, but the thickness of the taste is poor.
(3) The fresh Omeka can feel the richness and depth of plum wine, and the taste can be spread. It tastes like alcohol and thickens.
(4) Ume nucleus freeze-pulverized soaked liquor has a strong potency and can be added in small amounts, giving it a depth of taste that could not be expressed in (3). Thickness and taste came out. In addition, by blending the soaked liquors of (A), (B), and (C) of Example 1, fresh fresh plums are also added, and ease of drinking not found in plum wines by conventional production methods is obtained. A new type of plum wine.
また、表1に記載の各項目について5段階で評価をした。各項目における評価の平均値を表1に示す。 In addition, each item described in Table 1 was evaluated in five stages. Table 1 shows the average value of evaluation in each item.
上記の各梅酒に関するコメントの内容が、表1によく反映されていることがわかる。 It can be seen that the contents of the comments regarding each plum wine are reflected well in Table 1.
また、実施例1(B)で得た熟成梅浸漬酒及び実施例1(C)で得た梅核浸漬酒の原料酒について、専門パネラー3人により試飲し、表2に記載の各項目について5段階で評価をした。各項目における評価の平均値を表2に示す。熟成梅浸漬酒のみの場合、梅の熟成感や厚みは充分に感じられるが、梅のフレッシュ感は弱いことがわかる。梅核浸漬酒のみでは酸味やフレッシュ感が弱く、えぐ味・渋味の強いことがわかる。 In addition, for the aged plum soaked liquor obtained in Example 1 (B) and the raw liquor soaked in Ume nucleus soaked in Example 1 (C), three expert panelists sampled each item listed in Table 2. The evaluation was made in 5 stages. Table 2 shows the average value of evaluation in each item. In the case of only the aged plum soaked liquor, it can be seen that the ripening feeling and thickness of the plum are sufficiently felt, but the fresh feeling of the plum is weak. It can be seen that only the Ume nucleus soaked sake has a weak acidity and freshness, and a strong taste of astringency and astringency.
実施例3:抽出条件の検討
アルコール度数26%、40%又は59%のアルコール溶液(ニュートラルスピリッツ)に、実施例1(B)に記載の方法を用いて凍結及び粉砕して得た熟成梅の粉砕物、並びに実施例1(C)に記載の方法を用いて凍結及び粉砕して得た梅核の粉砕物を、各アルコール溶液に対して10(W/V)%の割合で浸漬した。一時間攪拌後、1日、3日又は7日の浸漬日数を経過したものを遠心分離し、珪藻土濾過により原料と溶液とを分離し、原料酒を生成した。該原料酒に、実施例2と同様に他の原料を添加し、梅酒に仕上げた。各梅酒について、専門パネラー3人により試飲し、その香味及び呈味を評価した。
Example 3: Examination of extraction conditions Aged plums obtained by freezing and pulverizing into an alcohol solution (neutral spirits) having an alcohol content of 26%, 40% or 59% using the method described in Example 1 (B) The pulverized product and the pulverized ume kernel obtained by freezing and pulverizing using the method described in Example 1 (C) were immersed in each alcohol solution at a rate of 10 (W / V)%. After stirring for 1 hour, the material that had been immersed for 1, 3, or 7 days was centrifuged, and the raw material and the solution were separated by diatomaceous earth filtration to produce raw material liquor. Other raw materials were added to the raw material liquor in the same manner as in Example 2 to finish it into plum wine. Each plum wine was sampled by three expert panelists and evaluated for flavor and taste.
結果、浸漬アルコール度数が低い(26%)場合、梅の香り、味わいともにやわらかく、ジュース様の飲み易さ及び甘さが感じられた。浸漬アルコール度数が高い(59%)場合、雑味、アルコリックさが感じられた。浸漬アルコール度数が40%の場合には、双方のよい面がうまく引き出され、香味、呈味のバランスがちょうど良い梅酒が得られた。 As a result, when the alcohol content was low (26%), the plum aroma and taste were soft, and juice-like ease of drinking and sweetness were felt. When the immersion alcohol content was high (59%), miscellaneous taste and alcoholic were felt. When the soaked alcohol content was 40%, both good aspects were drawn out well, and a plum wine with just the right balance of flavor and taste was obtained.
浸漬日数については、1日では抽出が充分でなく、7日だとエグ味、雑味も感じられ、梅核に至っては油っぽさのマイナス面も出てくることがわかった。 Regarding the number of days of immersion, it was found that extraction was not enough in 1 day, and when it was 7 days, taste and miscellaneous taste were also felt, and the negative aspect of oiliness also appeared in the plum nucleus.
また、攪拌時間を1〜8時間の幅で変化させた場合、どの浸漬酒についても4時間以上では雑味、エグ味がでてきて香味にマイナスの影響を与えた。1〜3時間の攪拌時間が最適であった。 In addition, when the stirring time was changed in the range of 1 to 8 hours, any soaked liquor had a misty taste and a delicious taste at 4 hours or more, which negatively affected the flavor. The stirring time of 1-3 hours was optimal.
浸漬するアルコール溶液にショ糖(グラニュー糖)を18又は36(W/V)%添加して抽出の程度を確認したところ、補糖して生成した原料酒は、丸みのあるやわらかな味わいに仕上がっており、香り立ちはややおとなしかった。 When 18 or 36 (W / V)% sucrose (granulated sugar) was added to the soaking alcohol solution and the degree of extraction was confirmed, the raw alcohol produced by supplementing sugar was finished with a soft and rounded taste. The scent was somewhat subdued.
実施例4:香り成分の分析
梅酒の原料酒について、樽成分の甘い香りの代表であるバニリン及び生木様の香りの代表であるシリンガ酸の二成分を分析した。
Example 4: For raw liquor analysis plum flavor components were analyzed two components of syringic acid is representative of vanillin and living trees like aroma which is representative of the sweet barrel component fragrance.
分析は以下の条件で行った。使用機器:Hewlett Packard 1100 series Liquid chromatography、カラム:Phenomenex LUNA5u C18(2)、溶媒A=超純水2,940ml+酢酸60ml+酢酸ナトリウム8.16g、溶媒B=超純水1,260ml+酢酸60ml+酢酸ナトリウム8.16g+メタノール1500ml+1-プロパノール180ml、タイムテーブル: 0min 溶媒A:溶媒B=97:3; 12min 溶媒A:溶媒B=97:3; 22min 溶媒A:溶媒B=85:15; 45min 溶媒A:溶媒B=80:20; 55min 溶媒A:溶媒B=80:20; 70min 溶媒A:溶媒B=0:100、カラム温度:40℃、流速:1.0ml/min、波長:260nm、Retention Time:バニリン=27.39min;シリンガ酸=29.44min。 The analysis was performed under the following conditions. Equipment used: Hewlett Packard 1100 series Liquid chromatography, column: Phenomenex LUNA5u C18 (2), solvent A = ultrapure water 2,940ml + acetic acid 60ml + sodium acetate 8.16g, solvent B = ultrapure water 1,260ml + acetic acid 60ml + sodium acetate 8.16g + methanol 1500ml + 1-propanol 180ml, timetable: 0min Solvent A: Solvent B = 97: 3; 12min Solvent A: Solvent B = 97: 3; 22min Solvent A: Solvent B = 85: 15; 45min Solvent A: Solvent B = 80 : 20; 55 min Solvent A: Solvent B = 80: 20; 70 min Solvent A: Solvent B = 0: 100, Column temperature: 40 ° C., Flow rate: 1.0 ml / min, Wavelength: 260 nm, Retention Time: Vanillin = 27.39 min; Syringic acid = 29.44 min.
アルコール度数26%、40%又は59%の溶液に、実施例1(A)に記載の方法を用いて凍結及び粉砕した青梅の粉砕物を、各アルコール溶液に対して10(W/V)%添加して一時間攪拌後、1日浸漬し、遠心分離し、珪藻土濾過により原料と溶液とを分離した。このようにして生成した青梅凍結粉砕浸漬酒及び実施例3で得た各原料酒(熟成梅凍結粉砕浸漬酒及び梅核凍結粉砕浸漬酒)について分析を行った。 In a solution having an alcohol content of 26%, 40%, or 59%, a pulverized product of Ome frozen and pulverized using the method described in Example 1 (A) is 10 (W / V)% for each alcohol solution. The mixture was added and stirred for 1 hour, then immersed for 1 day, centrifuged, and the raw material and the solution were separated by diatomaceous earth filtration. The thus-produced Ome freeze pulverized soaked liquor and each raw material liquor obtained in Example 3 (aged plum freeze pulverized soaked liquor and plum nucleus frozen pulverized soaked liquor) were analyzed.
表3〜5に分析結果を示す。表中、TRは、検出限界以下で測定不能であったことを示す。熟成梅凍結粉砕浸漬酒及び梅核凍結粉砕浸漬酒については、図1及び図2に棒グラフも示す。 Tables 3 to 5 show the analysis results. In the table, TR indicates that measurement was not possible below the detection limit. Bar graphs are also shown in FIG. 1 and FIG. 2 for the aged plum frozen ground soaked liquor and plum nucleus frozen ground soaked sake.
浸漬アルコール度数が高くなるにつれ、バニリン、シリンガ酸ともに濃度が低くなる傾向があることがわかった。また、バニリン、シリンガ酸ともに、青梅凍結粉砕浸漬酒 < 熟成梅凍結粉砕浸漬酒 < 梅核凍結粉砕浸漬酒の順で濃度が高まり、特に梅核凍結粉砕浸漬酒は、両方を非常に高濃度含むことがわかった。青梅凍結粉砕浸漬酒中のバニリン濃度は非常に低いこともわかった。 It was found that the concentration of vanillin and syringic acid tended to decrease as the immersion alcohol frequency increased. In addition, the concentration of both vanillin and syringic acid increased in the order of Ome frozen ground soaked liquor <Aged plum frozen ground soaked liquor <Ume nucleus frozen ground soaked liquor. I understood it. It was also found that the concentration of vanillin in Ome frozen ground soaked liquor was very low.
香味及び呈味が最も好ましかった梅酒(浸漬アルコール度数40%及び浸漬日数3日)において、熟成梅凍結粉砕浸漬酒では、バニリン:シリンガ酸=1:1.6、梅核凍結粉砕浸漬酒は1:0.3であった。 In plum wine (40% soaked alcohol and 3 days soaked) with the most preferred flavor and taste, vanillin: syringic acid = 1: 1.6, and plum nucleus freeze ground soaked liquor is 1 : 0.3.
浸漬アルコール度数40%及び浸漬日数1日の、熟成凍結粉砕浸漬酒と梅核凍結粉砕浸漬酒を、4:1の割合で混合したものについての分析結果を表6に示す。 Table 6 shows the analysis results of a mixture of aged frozen ground soaked liquor and ume nucleus frozen ground soaked liquor in a ratio of 4: 1 with a soaked alcohol content of 40% and a soaking date of 1 day.
アルコール度数30%の溶液に、実施例1(B)に記載の方法を用いて凍結及び粉砕した熟成梅の粉砕物を、各アルコール溶液に対して10(W/V)%添加して、1、2、4、6又は8時間攪拌後、1日浸漬し、遠心分離し、珪藻土濾過により原料と溶液とを分離した。このようにして生成した原料酒(熟成梅凍結粉砕浸漬酒)について分析を行った。攪拌時間を変化させて得た熟成梅凍結粉砕浸漬酒の分析結果を、図3に示す。 A pulverized product of aged plums frozen and ground using the method described in Example 1 (B) is added to a solution having an alcohol content of 30%, and 10 (W / V)% is added to each alcohol solution. Then, after stirring for 2, 4, 6 or 8 hours, it was immersed for 1 day, centrifuged, and the raw material and the solution were separated by diatomaceous earth filtration. The raw material liquor thus produced (aged plum frozen and soaked liquor) was analyzed. FIG. 3 shows the analysis results of the aged plum freeze-pulverized soaked liquor obtained by changing the stirring time.
Claims (12)
(a)青梅を凍結し、凍結物を粉砕し、粉砕物を抽出有効期間アルコールに浸漬することを含む、青梅凍結粉砕浸漬酒を製造する工程;
(b)熟成梅を凍結し、凍結物を粉砕し、粉砕物を抽出有効期間アルコールに浸漬することを含む、熟成梅凍結粉砕浸漬酒を製造する工程;
(c)前記青梅凍結粉砕浸漬酒及び前記熟成梅凍結粉砕浸漬酒を混合する工程;
を含み、所望により、以下の工程(d)及び(e):
(d)梅核を凍結し、凍結物を粉砕し、粉砕物を抽出有効期間アルコールに浸漬することを含む、梅核凍結粉砕浸漬酒を製造する工程;
(e)前記(c)で得た混合物に前記梅核凍結粉砕浸漬酒を混合する工程;
をさらに含む、梅酒の製造方法であって、 前記工程(a)、(b)及び(d)における抽出有効期間が、7日未満である、製造方法。 The following steps (a) to (c):
(a) a step of producing Ome frozen ground soaked liquor, comprising freezing Ome, grinding the frozen material, and immersing the ground material in alcohol for an extraction effective period;
(b) a step of producing an aged plum freeze-pulverized soaked liquor, comprising freezing the aged plum, pulverizing the frozen product, and immersing the pulverized product in alcohol for an effective extraction period;
(c) a step of mixing the green frozen pulverized soaked liquor and the aged plum frozen pulverized soaked liquor;
Optionally comprising the following steps (d) and (e):
(d) a step of producing ume nuclei frozen pulverized soaked liquor, comprising freezing the ume nucleus, pulverizing the frozen material, and immersing the pulverized material in alcohol for the extraction effective period;
(e) mixing the ume nucleus freeze-pulverized soaked liquor with the mixture obtained in (c);
A method for producing umeshu , wherein the extraction effective period in the steps (a), (b) and (d) is less than 7 days .
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JP5757692B2 (en) * | 2010-04-23 | 2015-07-29 | マンズワイン株式会社 | Umeshu and its production method |
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JP5162009B2 (en) * | 2011-07-11 | 2013-03-13 | サッポロビール株式会社 | Umeshu-like alcoholic beverage production method |
JP5587378B2 (en) * | 2012-10-16 | 2014-09-10 | サッポロビール株式会社 | Umeshu-like alcoholic beverage and method for producing the same |
CN103146523A (en) * | 2012-11-14 | 2013-06-12 | 潘海燕 | Household plum wine brewing process |
JP5698399B1 (en) * | 2014-04-09 | 2015-04-08 | 直子 香美 | Fruit wine and method for producing the same |
JP5941510B2 (en) * | 2014-08-11 | 2016-06-29 | サントリーホールディングス株式会社 | Alcoholic beverage |
CN104293577A (en) * | 2014-09-24 | 2015-01-21 | 安徽东吴酿酒有限公司 | Lophatherum gracile/greengage wine |
JP2015091268A (en) * | 2015-02-05 | 2015-05-14 | 京屋酒造有限会社 | Method for producing shochu liqueur |
JP2023110306A (en) * | 2022-01-28 | 2023-08-09 | サントリーホールディングス株式会社 | Beverage containing component derived from wooden container |
JP2024053439A (en) * | 2022-10-03 | 2024-04-15 | サントリーホールディングス株式会社 | Production method for steviol glycoside-containing beverage, and beverage |
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