JP5526051B2 - Non-alcoholic wine - Google Patents
Non-alcoholic wine Download PDFInfo
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- JP5526051B2 JP5526051B2 JP2011020623A JP2011020623A JP5526051B2 JP 5526051 B2 JP5526051 B2 JP 5526051B2 JP 2011020623 A JP2011020623 A JP 2011020623A JP 2011020623 A JP2011020623 A JP 2011020623A JP 5526051 B2 JP5526051 B2 JP 5526051B2
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- 235000014101 wine Nutrition 0.000 title claims description 45
- 230000001476 alcoholic effect Effects 0.000 claims description 21
- 235000019674 grape juice Nutrition 0.000 claims description 19
- 235000013599 spices Nutrition 0.000 claims description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims description 14
- 235000005979 Citrus limon Nutrition 0.000 claims description 9
- 244000131522 Citrus pyriformis Species 0.000 claims description 9
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 230000009471 action Effects 0.000 claims description 3
- 239000002075 main ingredient Substances 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 235000007862 Capsicum baccatum Nutrition 0.000 claims 1
- 239000001728 capsicum frutescens Substances 0.000 claims 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 28
- 239000002994 raw material Substances 0.000 description 11
- 229920002472 Starch Polymers 0.000 description 10
- 239000007788 liquid Substances 0.000 description 10
- 239000012528 membrane Substances 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 9
- 235000013334 alcoholic beverage Nutrition 0.000 description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 8
- 239000008239 natural water Substances 0.000 description 8
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 235000020357 syrup Nutrition 0.000 description 7
- 239000006188 syrup Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000010724 Wisteria floribunda Nutrition 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 4
- 229940007061 capsicum extract Drugs 0.000 description 4
- 239000001943 capsicum frutescens fruit extract Substances 0.000 description 4
- 230000035622 drinking Effects 0.000 description 4
- 238000001223 reverse osmosis Methods 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 3
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 3
- 238000004821 distillation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229940010454 licorice Drugs 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 239000012466 permeate Substances 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 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 2
- 241000202807 Glycyrrhiza Species 0.000 description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 241000219094 Vitaceae Species 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 241001278898 Glycyrrhiza inflata Species 0.000 description 1
- 240000008917 Glycyrrhiza uralensis Species 0.000 description 1
- 235000000554 Glycyrrhiza uralensis Nutrition 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical group 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 235000021440 light beer Nutrition 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000013944 peach juice Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Description
本発明はノンアルコールワイン、すなわちアルコール抜きワインの改良に関する。 The present invention relates to improvements in non-alcoholic wines, ie alcohol-free wines.
ワインは通常アルコール分があって酸味・渋味・苦味のバランスがとれており、発酵過程でできた旨み成分が加わり、またぶどうの品種によってワイン特有の香り成分が造られる等、酒類の中でも唯一アルカリ飲料として世界的に最も消費量の多い酒類である。
また、外食等の食事においてワインを飲むことにより、食事が美味しく、食欲も増すことが知られている。
しかしながら、近年は特に飲酒による問題点が多く、ワイン党にとっても飲酒を控える人達が増えてきて消費の低迷を招いている。
また、低カロリ食品および飲料の消費者の要望が増加し、低カロリーソフト飲料およびライトビールの浸透および市場成長が劇的に上昇している。最近になって、ワイン業界はこの消費者の要望に応えるべく種々の低カロリーワインを導入している。
Wine is usually the only alcoholic beverage that has a good balance of sourness, astringency, and bitterness with the addition of umami ingredients produced during the fermentation process, and wine-specific fragrance ingredients created by the grape varieties. Alcohol is the most consumed alcoholic beverage in the world.
In addition, it is known that drinking wine in meals such as eating out makes the meal delicious and increases appetite.
However, in recent years, there are many problems caused by drinking, and the number of people who refrain from drinking is increasing for the Wine Party, which has caused sluggish consumption.
Also, consumer demand for low calorie foods and beverages has increased, and the penetration and market growth of low calorie soft drinks and light beers has risen dramatically. Recently, the wine industry has introduced a variety of low calorie wines to meet this consumer demand.
この傾向に一致して、種々のアルコール抜きワインは導入されたが、品質に疑問を呈されることが多かった。しかし、アルコールを僅かしか含まず、飲み過ぎの問題のないアルコール抜きワインの需要はまだまだ増大している。
したがって、消費者の要求に応えるアルコール抜きワインの品質の改良が残されている。
Consistent with this trend, various alcohol-free wines have been introduced, but often questioned quality. However, there is still a growing demand for alcohol-free wines that contain only a small amount of alcohol and do not have the problem of drinking too much.
Thus, there remains an improvement in the quality of alcohol-free wines that meet consumer demands.
過去において、蒸溜あるいは蒸発の方法、また浸透膜によるアルコールの分離等の手段を用いて、アルコール抜きワインの製造努力がなされた。これらの方法は、用いられる装置の特徴によって高温状態あるいは長接触時間を伴っている。
このような技術の例を以下に示す。
In the past, efforts have been made to produce alcohol-free wines using methods such as distillation or evaporation, or separation of alcohol by osmosis membranes. These methods involve high temperature conditions or long contact times depending on the characteristics of the equipment used.
Examples of such techniques are shown below.
特開平６−８６６６１号公報（特許文献１）には、全てあるいはほぼアルコール抜きの低カロリーワインであるにも拘らずワインの風味と香りを維持することができるアルコール抜きワインが提案され、アルコールを気相中へ除去して、アルコールを含まない液相が濃縮グレープジュースと混合されたものが示されている。
特開平９−９８７６７号公報（特許文献２）には、初期製品の生来の特性を維持したまま、アルコール飲料、特に糖類の発酵に由来するアルコール性飲料中からアルコール分を除去する方法であって、微生物層を減少させる目的で予め滅菌プレート中で濾過して精製したアルコール含有飲料を、化学的および微生物学的に精製した水と容量比１：１０乃至１：１で混合、希釈し、次いでこの混合物を２０乃至５０バールの圧力、温度１０乃至３０℃において逆浸透膜により分画してアルコール溶夜に該当する第１画分を回収することにより、上記化学的および微生物学的に精製した水中で処理した飲料からアルコール分を除去する工程から成る方法および低アルコール性飲料が示されている。
特表平７−５００２８３号公報（特許文献３）には、一方の領域はアルコールと少なくとも１種の他の液の溶液を含み、他方の領域は主として当該他の液のみを含む、微孔質の膜で分離された二つの領域のアルコールの分圧差を利用して、当該膜を通してアルコールを移動させる技術が示されている。
特開平４−２２２５８５号公報（特許文献４）には、ワイン、清酒等のアルコール飲料から味覚成分を失うことなく、パーペーパレーション法のアルコール分離効率を改善して、低アルコール飲料を製造するため、アルコール飲料を逆浸透膜処理して膜透過液と膜非透過液を得る工程（１）、工程（１）で得た膜透過液をパーペーパレーション処理して低アルコール含有液を得る工程（２）、及び工程（１）で得た膜非透過液の一部又は全部と工程（２）で得た低アルコール含有液の一部又は全部とを混合する工程（３）を含む低アルコール飲料の製造法が示されている。
JP-A-6-86661 (Patent Document 1) proposes an alcohol-free wine that can maintain the flavor and aroma of a wine despite the fact that it is a low-calorie wine completely or almost free of alcohol. It is shown that it has been removed into the gas phase and the alcohol-free liquid phase has been mixed with concentrated grape juice.
JP-A-9-98767 (Patent Document 2) discloses a method for removing alcohol from alcoholic beverages, particularly alcoholic beverages derived from fermentation of sugars, while maintaining the original characteristics of the initial product. Alcohol-containing beverages that have been filtered and purified beforehand in sterile plates for the purpose of reducing the microbial layer are mixed and diluted with chemically and microbiologically purified water in a volume ratio of 1:10 to 1: 1, and then The mixture was fractionated by a reverse osmosis membrane at a pressure of 20 to 50 bar and a temperature of 10 to 30 ° C., and the first fraction corresponding to the dissolution of alcohol was recovered, whereby the chemical and microbiological purification was performed. A method comprising a step of removing alcohol from a beverage treated in water and a low alcoholic beverage are shown.
Japanese Patent Publication No. 7-500823 (Patent Document 3) discloses that one region contains a solution of alcohol and at least one other liquid, and the other region mainly contains only the other liquid. A technique for transferring alcohol through the membrane using the partial pressure difference between two regions separated by the membrane is shown.
JP-A-4-222585 (Patent Document 4) discloses a method for producing a low-alcohol beverage by improving the alcohol separation efficiency of the perpaper method without losing taste components from alcoholic beverages such as wine and sake. Steps (1) for obtaining a membrane permeate and a membrane non-permeate by subjecting an alcoholic beverage to a reverse osmosis membrane, and a step for obtaining a low alcohol-containing liquid by subjecting the membrane permeate obtained in Step (1) to a per-paper treatment 2) and a low alcohol beverage comprising a step (3) of mixing part or all of the membrane-impermeable liquid obtained in step (1) and part or all of the low alcohol-containing liquid obtained in step (2) The manufacturing method is shown.
しかしながら、上記のいずれの先行技術も、蒸留装置や逆浸透膜装置等の大掛かりで高価な装置を必要とするものであった。
そこでこの発明のノンアルコールワインは、蒸留装置や逆浸透膜装置等の大掛かりで高価な装置を不要とするものであって、主原料としてブドウ果汁を用い、このブドウ果汁に対しレモンその他の果汁と、還元澱粉糖化物、調味料、酸味料、香料、香辛料および甘草抽出物を加えることにより製造するものである。
上記主原料のブドウ果汁に、レモンその他の果汁と、香辛料を組合せることにより、ワインと同等の製品に変わるのである。
ワインとの違いは、アルコール発酵したワインはアルコール分を含有するが、果汁とカテキンのブレンドによりアルコール分を含まないノンアルコールワインとして画期的な飲料に変えることができるのである。
However, any of the above prior arts requires a large and expensive apparatus such as a distillation apparatus or a reverse osmosis membrane apparatus.
Therefore, the non-alcoholic wine of the present invention eliminates the need for a large and expensive apparatus such as a distillation apparatus or a reverse osmosis membrane apparatus, and uses grape juice as the main raw material. , Reduced starch saccharified product, seasoning, acidulant, flavor, spice and licorice extract.
By combining lemon juice, other fruit juices, and spices with the grape juice of the main ingredient, the product is converted into a product equivalent to wine.
The difference from wine is that alcohol-fermented wine contains alcohol but can be transformed into a breakthrough beverage as a non-alcoholic wine without alcohol by blending fruit juice and catechin.
すなわち、この発明のノンアルコールワインは、主原料としてブドウ果汁を用い、このブドウ果汁に対しレモンその他の果汁と、調味料および香辛料を加えたことを特徴とするものである。 That is, the non-alcoholic wine of the present invention is characterized in that grape juice is used as a main raw material, and lemon and other fruit juices, seasonings and spices are added to the grape juice.
この発明のノンアルコールワインは、前記調味料が、醗酵調味料であることをも特徴とするものである。
前記醗酵調味料とは、米・米麹を主原料とし、麹が作り出した酵素作用により米澱粉を糖化しながら、その糖分（ブドウ糖）を酵母がアルコールに変えるアルコール発酵を行ってできたものである。
The non-alcoholic wine of the present invention is also characterized in that the seasoning is a fermented seasoning.
The fermented seasoning is made from rice and rice bran as the main raw material, and saccharified rice starch by the enzyme action produced by the koji, and is made by alcohol fermentation in which the sugar (glucose) is converted into alcohol by the yeast. is there.
この発明のノンアルコールワインは、前記香辛料が、トウガラシであることをも特徴とするものである。
この香辛料、特にトウガラシは、得たノンアルコールワインにあたかもアルコールが含まれているかのような風味を与えることが判明した。
The non-alcoholic wine of the present invention is also characterized in that the spice is pepper.
It has been found that this spice, especially pepper, gives a flavor as if the obtained non-alcoholic wine contained alcohol.
本発明においては、前記調味料および香辛料のほかに、還元澱粉糖化物、例えば還元水飴を添加することができる。
還元水飴はその名の通り水飴を還元してできる物質で、原料となる水飴の種類（糖組成）によっていろいろなタイプがある。一般的には、高糖化還元水飴と低糖化還元水飴の２種類に分けられ、高糖化は粘度が低く比較的甘味が高いタイプ、低糖化は粘度が高く甘味が低いタイプとなっている。作ろうとする食品の味をどうするか、あるいは物性をどうするかに応じてタイプが選定されている。
In the present invention, a reduced starch saccharified product such as reduced starch syrup can be added in addition to the seasoning and spices.
Reduced starch syrup is a substance produced by reducing starch syrup as its name suggests, and there are various types depending on the type of starch syrup (sugar composition). Generally, it is divided into two types, a high saccharification / reduction starch syrup and a low saccharification / reduction starch syrup. The type is selected according to how the taste of the food you want to make or how you want to change the physical properties.
本発明においては、前記調味料および香辛料のほかに、甘草油性抽出物を添加することができる。
甘草油性抽出物は、マメ科ウラルカンゾウ（Glycyrrhiza uralensis FISCHER）、マメ科チョウカカンゾウ（Glycyrrhiza inflata BATALIN）またはマメ科ヨウカンゾウ（Glycyrrhiza glabra LINNE）の根または根茎を水で洗浄した残渣より、室温時〜温時エタノール、アセトンまたはヘキサンで抽出して得られたものであり、主成分はフラボノイドである。
In the present invention, a licorice oily extract can be added in addition to the seasoning and spices.
Licorice oily extract is from room temperature to warm from the residue of Glycyrrhiza uralensis FISCHER, Glycyrrhiza inflata BATALIN, or Glycyrrhiza glabra LINNE. Sometimes obtained by extraction with ethanol, acetone or hexane, the main component is flavonoids.
以上のようにして得たノンアルコールワインは通常飲まれているワインからアルコール分を除去したテイストを有するワインである。
したがって、食事において和食、洋食を問わずマッチするものであり、食欲も増し、また香りや味ともに非常のバランスのとれた、世界でも類を見ないノンアルコールワインを提供することができる。
The non-alcoholic wine obtained as described above is a wine having a taste obtained by removing the alcohol content from the wine that is usually drunk.
Therefore, it is possible to provide a non-alcoholic wine unmatched in the world that matches both Japanese and Western foods, increases appetite, and has a very balanced aroma and taste.
［実施例１］
この実施例のノンアルコールワインの実施に際しては、主原料として富士山や南アルプスのミネラル成分を含む天然水で薄めたブドウ果汁を用い、このブドウ果汁に対しレモンその他の果汁を添加した水溶液を用いる。例えば、富士山や南アルプスのミネラル成分を含む天然水にブドウ果汁およびレモン果汁を溶解させた。その際、ブドウ果汁等と天然水との配合割合は特に限定されるものではなく、ブドウ果汁等の濃度を適宜調整することにより、ワインの風味を持った水溶液とすることができる。
より詳細には、天然水１００重量部に対しブドウ果汁（巨峰）を１０重量部、レモン果汁を２重量部、醗酵調味料および香辛料（トウガラシエキス）を少量加えて撹拌し、さらにこの混合液は静置するか、遠心分離機等にかけて液状成分とオリとを分離する。
得たノンアルコールワインは原料のブドウの特徴を備え、多少酸味のある、香りや味ともに非常のバランスのとれたものであり、かつ０％のアルコール濃度であった。
[Example 1]
In carrying out the non-alcoholic wine of this example, grape juice diluted with natural water containing mineral components of Mt. Fuji and Southern Alps is used as the main raw material, and an aqueous solution obtained by adding lemon or other juice to this grape juice is used. For example, grape juice and lemon juice were dissolved in natural water containing mineral components of Mt. Fuji and Southern Alps. At that time, the blending ratio of grape juice or the like and natural water is not particularly limited, and an aqueous solution having a wine flavor can be obtained by appropriately adjusting the concentration of grape juice or the like.
More specifically, 10 parts by weight of grape juice (Kyoho), 2 parts by weight of lemon juice, a small amount of fermentation seasoning and spice (capsicum extract) are added to 100 parts by weight of natural water, and the mixture is further stirred. Leave still or centrifuge to separate liquid component and orientation.
The obtained non-alcoholic wine had the characteristics of raw grapes, was slightly sour, very balanced in aroma and taste, and had an alcohol concentration of 0%.
前記醗酵調味料とは、米・米麹を主原料とし、麹が作り出した酵素作用により米澱粉を糖化しながら、その糖分（ブドウ糖）を酵母がアルコールに変えるアルコール発酵を行ってできたものである。
また上記香辛料、すなわちトウガラシは、得たノンアルコールワインにあたかもアルコールが含まれているかのような風味を与えるものであった。
The fermented seasoning is made from rice and rice bran as the main raw material, and saccharified rice starch by the enzyme action produced by the koji, and is made by alcohol fermentation in which the sugar (glucose) is converted into alcohol by the yeast. is there.
Moreover, the above-mentioned spices, that is, chili peppers, gave a flavor as if the obtained non-alcoholic wine contained alcohol.
［実施例２］
この実施例のノンアルコールワインの実施に際しても、主原料として実施例１と同様の富士山や南アルプスのミネラル成分を含む天然水で薄めたブドウ果汁を用いた。
より詳細には、天然水１００重量部に対しブドウ果汁（巨峰）を１５重量部、レモン果汁を３重量部、醗酵調味料および香辛料（トウガラシエキス）を少量加えて撹拌し、さらにこの混合液は静置するか、遠心分離機等にかけて液状成分とオリとを分離する。
本実施例においては、前記調味料および香辛料のほかに、還元澱粉糖化物、すなわち還元水飴と、甘草油性抽出物を攪拌前に少量添加した。
得たノンアルコールワインは原料のブドウの特徴を備え、多少酸味と渋味のある、香りや味ともに非常のバランスのとれたものであり、かつ０％のアルコール濃度であった。
[Example 2]
Also in the implementation of the non-alcoholic wine of this example, grape juice diluted with natural water containing the mineral components of Mt. Fuji and the Southern Alps was used as the main raw material.
More specifically, with respect to 100 parts by weight of natural water, 15 parts by weight of grape juice (Kyoho), 3 parts by weight of lemon juice, a small amount of fermented seasoning and spices (capsicum extract) are added and stirred. Leave still or centrifuge to separate liquid component and orientation.
In this example, in addition to the seasonings and spices, a small amount of reduced starch saccharified product, that is, reduced starch syrup, and licorice oily extract were added before stirring.
The obtained non-alcoholic wine had the characteristics of raw grapes, was slightly sour and astringent, very balanced in aroma and taste, and had an alcohol concentration of 0%.
［実施例３］
この実施例のノンアルコールワインの実施に際しては、主原料として実施例１と同様の富士山や南アルプスのミネラル成分を含む天然水で薄めたブドウ果汁を用いた。
その後、抽出液１００重量部に対しブドウ果汁（巨峰）を１５重量部、レモン果汁を３重量部、桃果汁（日川白鳳）を３重量部、醗酵調味料および香辛料（トウガラシエキス）を少量加えて撹拌し、さらにこの混合液は静置するか、遠心分離機等にかけて液状成分とオリとを分離する。
得たノンアルコールワインは原料の桃の特徴を備え、多少甘みのある、香りや味ともに非常のバランスのとれたものであり、かつ０％のアルコール濃度であった。
[Example 3]
In the implementation of the non-alcoholic wine of this example, grape juice diluted with natural water containing the mineral components of Mt. Fuji and the Southern Alps was used as the main raw material.
Then, 15 parts by weight of grape juice (Kyoho), 3 parts by weight of lemon juice, 3 parts by weight of peach juice (Hikawa Shirasagi), a small amount of fermentation seasoning and spice (capsicum extract) per 100 parts by weight of the extract The mixture is allowed to stand still, or the liquid component and the oil are separated by a centrifuge or the like.
The obtained non-alcoholic wine had the characteristics of the raw material peach, was somewhat sweet, very balanced in aroma and taste, and had an alcohol concentration of 0%.
［実施例４］
この実施例のノンアルコールワインの実施に際しては、主原料として実施例１と同様の富士山や南アルプスのミネラル成分を含む天然水で薄めたブドウ果汁を用いた。
その後、抽出液１００重量部に対しブドウ果汁（巨峰）を１５重量部、レモン果汁を３重量部、キウイ果汁（ヘイワード）を３重量部、醗酵調味料および香辛料（トウガラシエキス）を少量加えて撹拌し、さらにこの混合液は静置するか、遠心分離機等にかけて液状成分とオリとを分離する。
得たノンアルコールワインは原料の桃の特徴を備え、多少甘みのある、香りや味ともに非常のバランスのとれたものであり、かつ０％のアルコール濃度であった。
[Example 4]
In the implementation of the non-alcoholic wine of this example, grape juice diluted with natural water containing the mineral components of Mt. Fuji and the Southern Alps was used as the main raw material.
Thereafter, 15 parts by weight of grape juice (Kyoho), 3 parts by weight of lemon juice, 3 parts by weight of Kiwi juice (Hayward), a small amount of fermentation seasoning and spice (capsicum extract) are added to 100 parts by weight of the extract and stirred. Further, this liquid mixture is allowed to stand still or is separated by a centrifuge or the like from the liquid component.
The obtained non-alcoholic wine had the characteristics of the raw material peach, was somewhat sweet, very balanced in aroma and taste, and had an alcohol concentration of 0%.
以上この発明を実施例に基いて説明したが、これらの実施例のみに限定されるのでなく、特許請求の範囲に記載した発明の技術的範囲によって制限される。 The present invention has been described based on the embodiments. However, the present invention is not limited to the embodiments, but is limited by the technical scope of the invention described in the claims.
以上説明したように、本発明のノンアルコールワインは、通常のブドウ果汁を原料とするノンアルコールワインとして充分適用することができ、香や味等において多彩なバリエーションのワインを提供することができる。
As described above, the non-alcoholic wine of the present invention can be sufficiently applied as a non-alcoholic wine using ordinary grape juice as a raw material, and can provide wines with various variations in flavor and taste.
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| JP6104000B2 (en) * | 2013-03-15 | 2017-03-29 | 三井造船株式会社 | Non-alcoholic wine production method and production system |
| CN104172336B (en) * | 2014-07-08 | 2016-03-16 | 宁波供享农业科技有限公司 | A kind of lemon beverage and preparation method thereof |
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