JPH06153897A - Production of fruit liqueur - Google Patents
Production of fruit liqueurInfo
- Publication number
- JPH06153897A JPH06153897A JP33525692A JP33525692A JPH06153897A JP H06153897 A JPH06153897 A JP H06153897A JP 33525692 A JP33525692 A JP 33525692A JP 33525692 A JP33525692 A JP 33525692A JP H06153897 A JPH06153897 A JP H06153897A
- Authority
- JP
- Japan
- Prior art keywords
- liqueur
- fruit
- ume
- flavor
- liquor
- 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.)
- Pending
Links
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、多種類のアミノ酸、ペ
プチド及び有機酸類を豊富に含む美味な果実リキュール
の製造方法に関する。TECHNICAL FIELD The present invention relates to a method for producing a delicious fruit liqueur rich in various kinds of amino acids, peptides and organic acids.
【０００２】[0002]
(1) 発明の背景 梅、イチゴ、ナツミカン、カリン、スモモ、ユスラウ
メ、クワ、サルナシなどの生果実を氷砂糖等と共に焼酎
又はホワイトリカーに漬け込んで作る果実リキュールは
古くからホームリカーとして親しまれており、特に青梅
を生果実とする梅酒は、夏の風物詩でもある。例えば梅
酒について言えば、浸漬により溶出してくるリンゴ酸、
クエン酸などの有機酸類が爽やかな酸味を、それらの酸
と低級アルコールとのエステル類が梅独特の好ましい香
気を与える。(1) Background of the invention Fruit liqueurs made by dipping raw fruits such as plums, strawberries, nuts and nuts, quince, plums, Japanese mullet, mulberry, and sardines in shochu or white liquor with rock sugar etc. have been popular as a home liquor since ancient times. Umeshu, which uses ume as the raw fruit, is also a summer tradition. For example, in the case of plum wine, malic acid that elutes upon immersion,
Organic acids such as citric acid give a refreshing sour taste, and esters of those acids and lower alcohols give a pleasant aroma peculiar to plum.
【０００３】しかしその反面、発酵による多種多様な呈
味成分（例えば酵母菌の産物であるアミノ酸やペプチド
類等）を含有してはいないから、その風味に深みや円か
さがなく、かつアルコール特有のイガラさを残す点でブ
ドウ酒又はリンゴ酒等の発酵果実酒に劣る。On the other hand, on the other hand, since it does not contain a wide variety of taste components (for example, amino acids and peptides which are products of yeast) produced by fermentation, its flavor has no depth or roundness and is unique to alcohol. It is inferior to fermented fruit liquor such as grape liquor or apple liquor in that it retains the bitterness.
【０００４】(2) 従来技術の問題点 そこで、梅酒に風味を加えるための一つの方法として、
既にアルコール度数約20の清酒に生梅と破砕した梅の種
子（核果）の粉砕物とを加える梅酒の製造方法が提案さ
れているが（特開昭54−１４４８７８）、核果の子葉は
アミグダリン（ベンズアルデヒドシアンヒドリン・ゲン
チオビオシド）を多量に含み、それから生成する青酸は
猛毒物質であり、またベンズアルデヒドも無害な物質で
はない（LD50＝1000〜1300mg／経口／モルモット）か
ら、仮に少量であっても飲食物中に添加するのは好まし
くない。(2) Problems of Prior Art As one method for adding flavor to plum wine,
A method for producing plum wine by adding raw plums and ground crushed plum seeds (nuclear fruits) to sake having an alcohol content of about 20 has been proposed (JP-A-54-144878), but the cotyledons of drupe are amygdalin ( Benzaldehyde cyanohydrin gentiobioside) is contained in a large amount, and hydrocyanic acid produced from it is a highly toxic substance, and benzaldehyde is not a harmless substance (L D50 = 1000 to 1300 mg / oral / guinea pig). It is not preferable to add it to food and drink.
【０００５】[0005]
【発明が解決しようとする課題】以上の実情に鑑み、本
発明は、人体に安全で、常温で保存しても変敗する恐れ
がなく、麹菌産生旨味物質による旨味と円やかさに優れ
た梅酒その他の果実リキュールを提供することを重要な
目的とする。In view of the above-mentioned circumstances, the present invention is a plum wine which is safe for the human body, does not deteriorate even when stored at room temperature, and is excellent in umami and roundness due to the koji mold-producing umami substance. An important objective is to provide other fruit liqueurs.
【０００６】[0006]
(1) 概念 本発明者は、コメ由来のアルコール含有醸造生産物の持
つ香味を梅酒等の果実リキュールに生かす手段について
検討を加えた結果、本味醂が含むアルコール度数14〜15
程度の低いアルコール濃度であっても、青梅の香味が有
効に抽出されると共に、味醂の甘味と旨味とが調和した
美味な梅酒を見出し、本発明に到達した。(1) Concept The present inventor has studied the means of utilizing the flavor of a rice-derived alcohol-containing brewed product in fruit liqueurs such as umeshu, and as a result, Hon-Mirin has an alcohol content of 14 to 15
The present invention has been accomplished by discovering a delicious plum wine in which the flavor of Ome is effectively extracted and the sweetness and taste of Mirin are harmonized even with a low alcohol concentration.
【０００７】(2) 概要 以上の知見に基づき、本発明は、本味醂の一定量に対
し、生果実を該果実の水分量に応じて漬け込み、浸漬製
品中のアルコール濃度を８〜10％前後に調整することを
特徴とする果実リキュールの製造方法を要旨とする。以
下、発明を構成する諸要素等につき項分けして説明す
る。(2) Overview Based on the above findings, the present invention is based on the fact that a certain amount of Hon-Mirin is soaked with fresh fruit according to the water content of the fruit, and the alcohol concentration in the soaked product is about 8-10%. The gist is a method for producing a fruit liqueur, which is characterized in that Hereinafter, various elements constituting the invention will be described by dividing them into items.
【０００８】(3) 本味醂 本発明において「本味醂」というのは、米、米麹に焼酎
又はアルコールを加えて熟成させることにより得られる
味醂醪を搾ってから熟成させたアルコール度13.5度以上
のもので、清酒に比べて遥かに多量の全糖及び直糖（夫
々約48％及び42％）、やや低いアルコール濃度（通常14
％前後）及びやや高い全窒素及びホルモール窒素（約87
及び29mg％）を含むことが特徴である。(3) Honmi-Rin In the present invention, "Hon-mi-Rin" means rice, rice koji, shochu or alcohol, which is obtained by squeezing and then aging Ami-Rin obtained by saturating shochu or alcohol. In comparison with sake, much more total sugar and direct sugar (about 48% and 42%, respectively) and slightly lower alcohol concentration (usually 14%)
%) And slightly higher total nitrogen and formol nitrogen (about 87%)
And 29 mg%).
【０００９】以上の本味醂の製造工程において、麹菌の
持つ少なくとも２０種類以上の酵素群が麹の澱粉、蛋白
質、脂質などに作用して、グルコースを主とし、他にマ
ルトース、オリゴ糖、異性化糖、デキストリンなどから
なる糖質、18種類のアミノ酸、10種類以上のペプチド及
び特有の有機酸などから来る味醂独特の微妙な風味を醸
成する。[0009] In the above production process of Hon-Mirin, at least 20 or more enzyme groups possessed by Aspergillus oryzae act on koji starch, proteins, lipids, etc., and mainly glucose, maltose, oligosaccharides, isomerization The subtle flavor peculiar to Mirin comes from sugars, sugars such as dextrin, 18 kinds of amino acids, 10 kinds of peptides and unique organic acids.
【００１０】(4) 生果実 本発明における果実としては青梅が最も一般的である
が、ブドウ、リンゴ、ナシ、サルナシ、モモ、ビワ、カ
リン、スモモ、サクランボ、ユスラウメ、イチゴ、ミカ
ン、ネーブル、レモン、ナツミカン、グレープフルー
ツ、キンカン、マルメロ、キウイ、クワ、ブルーベリ
ー、カキ、ザクロ、グミ、イチジクなど、一切の生果実
が目的のため利用可能である。(4) Fresh Fruit Ome is the most common fruit in the present invention, but grapes, apples, pears, sardines, peaches, loquats, quince, plums, cherries, eucommia, strawberry, mandarin oranges, lemons , All nuts, nuts, grapefruit, kumquat, quince, kiwi, mulberry, blueberry, oyster, pomegranate, gummy, and fig are available for the purpose.
【００１１】(5) 生果実の使用量 上記(4) で述べた果実の水分含量は、キンカン（果皮
部）の75.1％からウメの90.1％までかなりの開きがあ
る。これらの果実中の水分は、浸透圧差により徐々にミ
リン中へ浸出してそのアルコール濃度を低め、製品リキ
ュールの保存性を低下させる。但しミリンは多量のエキ
ス分（主として糖分）を含み、それだけ水分活性が低い
ので、実験的にアルコール度８％程度までは変敗に対し
て安全である。従って、定量の味醂に対する生果実の使
用量を該果実の含有水分量に応じて８％以上に調整する
ことが発明の条件となる。果実の添加量が増加する程、
製品リキュールの風味は向上するが、反面水分含量も増
加する。従ってキンカンのような低水分の果実とウメ又
はイチゴのような高水分の果実との間では使用量を10％
以上変更する必要がある。(5) Amount of fresh fruit used The water content of the fruit described in (4) above varies considerably from 75.1% for kumquat (pericarp) to 90.1% for plum. The water in these fruits gradually leaches into mirin due to the difference in osmotic pressure, lowers the alcohol concentration, and reduces the shelf life of the product liqueur. However, since mirin contains a large amount of extract (mainly sugar) and its water activity is low accordingly, it is experimentally safe against spoilage up to about 8% alcohol. Therefore, it is a condition of the invention to adjust the amount of fresh fruit to be used for a fixed amount of mirin to 8% or more according to the water content of the fruit. As the amount of added fruit increases,
The flavor of the product liqueur is improved, but the water content is also increased. Therefore, use 10% between low-moisture fruits such as kumquat and high-moisture fruits such as plum or strawberry.
The above needs to be changed.
【００１２】因に、製品リキュール中のアルコール濃度
は下式に従って予測できるが、平衡に到達するまでには
かなりの時間がかかるので、使用した味醂の種類と予定
する熟成期間との関連で実験的な確認が必要である。 生果として青梅を用い、アルコール度数14の本味醂１L.
中に500gの果実を浸漬して冷暗所に１〜２月放置する
と、製品中のアルコール度は9.6 〜10％に、また700gの
果実を浸漬すると同様に８％前後となる。従って、この
場合標準量としては500g/Lが適当であり、最大700g/Lま
では添加できる。勿論、果実の風味を高めるには可及的
多量添加するのが望ましい。The alcohol concentration in the product liqueur can be predicted according to the following formula, but it takes a considerable time to reach the equilibrium, so that it was experimentally determined in relation to the type of mirin used and the expected aging period. Necessary confirmation. Ome is used as a fresh fruit, and 1L of real sake with an alcohol content of 14
When 500 g of fruit is dipped in it and left in a cool dark place for 1-2 months, the alcohol content in the product becomes 9.6 to 10%, and when 700 g of fruit is dipped, it becomes about 8%. Therefore, in this case, 500 g / L is suitable as the standard amount, and up to 700 g / L can be added. Of course, it is desirable to add as much as possible in order to enhance the flavor of the fruit.
【００１３】(6) 製造 対象とする生果実の種類に応じ全果又は截切して味醂中
に浸漬する。主要な果実と使用量、浸漬形態及び浸漬期
間を下表１に示す。(6) Production Depending on the type of raw fruit to be produced, whole fruits or slices are cut and immersed in mirin. Table 1 below shows the main fruits, the amount used, the immersion form and the immersion period.
【００１４】 ＊アルコール度数14の本味醂１L.当たり。[0014] * Per 1 L. of genuine miso with an alcohol content of 14.
【００１５】[0015]
【作用】味醂は麹菌酵素による酵素反応生成物である多
量かつ多種類の糖とペプチド及びアミノ酸、乳酸、コハ
ク酸、クエン酸等の有機酸類などの呈味成分及び複雑多
様な香気成分とを含み、浸漬された果実から溶出する有
機酸類などの呈味成分及びエステル類などの香気成分と
相乗的に得られたリキュールの香味を増強する。しかも
味醂の甘味度は、ブドウ糖が主体である関係で、甘味料
として砂糖を用いた在来の果実リキュールに比べて遥か
に甘味度が低く、従って味がより円かである。以上の理
由で、本発明による果実リキュールは、従来の果実リキ
ュールに比べて味がコクのある旨味を有し、しかもアル
コール度数が普通の梅酒等の2/3 以下であるため、婦女
子にも愛される手頃な軽アルコール飲料として好適であ
る。[Function] Ami-Rin contains a large amount of various types of sugars, which are enzymatic reaction products of Aspergillus oryzae enzymes, and taste components such as peptides and amino acids, organic acids such as lactic acid, succinic acid, and citric acid, and complex aroma components , Enhances the flavor of liqueur obtained synergistically with taste components such as organic acids and aroma components such as esters, which are eluted from the dipped fruit. Moreover, the sweetness of mirin is much lower than that of a conventional fruit liqueur that uses sugar as a sweetener because the sweetness of glucose is the main ingredient, and thus the taste is more round. The above reasons, the fruit liqueur according to the invention have a flavor that taste a rich compared to conventional fruit liqueur, and since alcohol content is 2/3 or less, such as ordinary plum, loved to women and children Suitable as an affordable light alcoholic beverage.
【００１６】[0016]
【実施例】以下、実施例により発明実施の態様を説明す
るが、例示は単に説明用のもので、発明思想の制限又は
限定を意味するものではない。The present invention will now be described in more detail by way of examples, but the examples are merely for the purpose of illustration and are not meant to limit or limit the inventive idea.
【００１７】実施例１〜３及び参考例１〜４ 下表２の組成に基づき、かつ同表記載の条件で７種の植
物性原料（３種の果実と４種のハーブ）をアルコール度
数１４の市販味醂（《日の出本味醂》（登録商標）；出
願人会社製）中に浸漬してリキュールを製造した。 （以下余白）Examples 1 to 3 and Reference Examples 1 to 4 Based on the composition of Table 2 below and under the conditions described in the same table, 7 kinds of plant raw materials (3 kinds of fruits and 4 kinds of herbs) were used to obtain an alcohol content of 14 A liqueur was manufactured by immersing it in the commercially available Mirin (<Hinode Hon-Mirin> (registered trademark); manufactured by the applicant company). (Below margin)
【００１８】 得られた浸出物は、いずれも美味な果実リキュール及び
飲み易いハーブ・エリキサーであった。これらの内、実
施例３の梅リキュールを市販梅酒（有名品）と酸味、風
味及び円やかさについて二重盲検法で比較したところ、
19名のパネラー中過半数の者が前者を佳とした。[0018] The obtained exudates were all delicious fruit liqueurs and easy-to-drink herbs and elixirs. Among these, the ume liqueur of Example 3 was compared with commercially available umeshu (famous product) in terms of sourness, flavor and roundness by a double-blind method,
The majority of the 19 panelists favored the former.
【００１９】実施例４ 上掲実施例３で得られた梅リキュールの成分につき上記
市販梅酒と比較した。結果を下表３に示す。Example 4 The components of the ume liqueur obtained in Example 3 above were compared with the above-mentioned commercially available umeshu. The results are shown in Table 3 below.
【００２０】 [0020]
【００２１】実施例５ 実施例３の果実リキュール、上記市販梅酒及び実施例１
〜３で使用した市販本味醂の各有機酸含量を、高速度液
体クロマトグラフ（カラム：Shim-Pack SCR-101H；カラ
ム温度：50℃；移動相：水（pH2.1)；検出器：UV 210 n
m ）を用いて測定した。結果を下表４として示す。表示
の如く、本発明に係る梅リキュールは、市販の梅酒に比
べて相対的に有機酸の含量が高く、特にリンゴ酸及びコ
ハク酸の量が多いのが特徴的である。 （以下余白）Example 5 The fruit liqueur of Example 3, the above-mentioned commercial plum wine and Example 1
High-performance liquid chromatographs (column: Shim-Pack SCR-101H; column temperature: 50 ° C; mobile phase: water (pH 2.1); detector: UV) 210 n
m) was used for the measurement. The results are shown in Table 4 below. As shown, the plum liqueur according to the present invention is characterized in that it has a relatively high content of organic acids as compared with commercially available plum wine, and in particular has a large amount of malic acid and succinic acid. (Below margin)
【００２２】 [0022]
【００２３】実施例６ 実施例３の果実リキュール及び上記市販梅酒の各有機酸
含量を、高速度液体クロマトグラフ（カラム：Shim-Pac
k ISC-07/S1504；カラム温度：55℃，流量：0.3mL/分；
移動相：グラディエント溶出 クエン酸バッファー（pH
3.2-10);検出器：蛍光検出器（Ex348 nm,Em460 nm)）に
より定量した。結果を下表５に示す。表示の如く、前者
（発明品）は後者（市販品）の３倍以上のアミノ酸を含
有し、特に、アパラギン酸，セリン、ロイシン、ヒスチ
ジン及びリジンの量が格段に多い。 （以下余白）Example 6 The organic acid contents of the fruit liqueur of Example 3 and the above-mentioned commercially available plum wine were measured by high-speed liquid chromatography (column: Shim-Pac).
k ISC-07 / S1504; column temperature: 55 ° C, flow rate: 0.3 mL / min;
Mobile phase: gradient elution citrate buffer (pH
3.2-10); Detector: Quantification was performed using a fluorescence detector (E x 348 nm, E m 460 nm). The results are shown in Table 5 below. As shown, the former (invention product) contains 3 times or more amino acids of the latter (commercial product), and in particular, the amounts of aspartic acid, serine, leucine, histidine and lysine are remarkably large. (Below margin)
【００２４】 [0024]
【００２５】実施例７ 実施例３の果実リキュール及び上掲市販梅酒の各糖組成
を示差屈折計を用いて測定した。結果を下表６として示
す。表示の通り、市販梅酒製品中の糖は実質的に単糖
（グルコース、フルクトース等）であって、二糖以上の
オリゴ糖を殆ど含まないことが窺知された。Example 7 Each sugar composition of the fruit liqueur of Example 3 and the above-mentioned commercially available plum wine was measured using a differential refractometer. The results are shown in Table 6 below. As shown, it was known that the sugars in commercial umeshu products were substantially monosaccharides (glucose, fructose, etc.) and contained almost no oligosaccharides of disaccharide or higher.
【００２６】 [0026]
【００２７】[0027]
【発明の効果】以上説明した通り、本発明は、麹菌酵素
の醸成する種々の旨味物質と香気物質を利用した新規な
果実リキュールの製造手段を提供しえたことを通じて、
食生活の豊富化及び質の向上に貢献する。INDUSTRIAL APPLICABILITY As described above, the present invention provides a means for producing a novel fruit liqueur using various umami substances and aroma substances produced by the koji mold enzyme,
Contribute to enriching and improving the quality of eating habits.
Claims (1)
水分量に応じて漬け込み、浸漬製品中のアルコール濃度
を８〜10％前後に調整することを特徴とする果実リキュ
ールの製造方法。1. A method for producing a fruit liqueur, characterized in that, relative to a certain amount of Hon-Mirin, fresh fruit is soaked according to the water content of the fruit, and the alcohol concentration in the soaked product is adjusted to around 8-10%. Method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33525692A JPH06153897A (en) | 1992-11-20 | 1992-11-20 | Production of fruit liqueur |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33525692A JPH06153897A (en) | 1992-11-20 | 1992-11-20 | Production of fruit liqueur |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH06153897A true JPH06153897A (en) | 1994-06-03 |
Family
ID=18286492
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP33525692A Pending JPH06153897A (en) | 1992-11-20 | 1992-11-20 | Production of fruit liqueur |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH06153897A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10215855A (en) * | 1997-02-01 | 1998-08-18 | Junji Yasusato | Millet brandy and production of millet brandy, ice and production of ice |
| JP2007167030A (en) * | 2005-12-26 | 2007-07-05 | Hinomaru Jozo Kk | Method for producing fruit liqueur |
| CN103320280A (en) * | 2013-05-21 | 2013-09-25 | 夏怀远 | Pineapple-rice-wine-flavored health-care milk wine and preparation method thereof |
| CN103642643A (en) * | 2013-12-24 | 2014-03-19 | 延边悟德酱酒有限公司 | Apple pear wine and preparation method thereof |
| CN104152333A (en) * | 2014-08-05 | 2014-11-19 | 合肥瑾翔医药科技有限公司 | Black rice grape wine |
| CN104560513A (en) * | 2014-12-25 | 2015-04-29 | 西北农林科技大学 | Preparation method for grape liqueur |
| WO2015064748A1 (en) * | 2013-11-01 | 2015-05-07 | サントリーホールディングス株式会社 | Citrus fruit infused liquor |
| CN105886191A (en) * | 2014-08-27 | 2016-08-24 | 苏少清 | Strawberry wine processing and preparation method |
| CN111411030A (en) * | 2020-04-14 | 2020-07-14 | 福建上杭马蹄寨农业科技有限公司 | Preparation method of grapefruit brandy capable of preserving fragrance of grapefruit |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02154678A (en) * | 1988-12-06 | 1990-06-14 | King Jozo Kk | Preparation of ume brandy |
-
1992
- 1992-11-20 JP JP33525692A patent/JPH06153897A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02154678A (en) * | 1988-12-06 | 1990-06-14 | King Jozo Kk | Preparation of ume brandy |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10215855A (en) * | 1997-02-01 | 1998-08-18 | Junji Yasusato | Millet brandy and production of millet brandy, ice and production of ice |
| JP2007167030A (en) * | 2005-12-26 | 2007-07-05 | Hinomaru Jozo Kk | Method for producing fruit liqueur |
| CN103320280A (en) * | 2013-05-21 | 2013-09-25 | 夏怀远 | Pineapple-rice-wine-flavored health-care milk wine and preparation method thereof |
| WO2015064748A1 (en) * | 2013-11-01 | 2015-05-07 | サントリーホールディングス株式会社 | Citrus fruit infused liquor |
| JP2015084751A (en) * | 2013-11-01 | 2015-05-07 | サントリーホールディングス株式会社 | Citrus fruit immersion liquor |
| CN103642643A (en) * | 2013-12-24 | 2014-03-19 | 延边悟德酱酒有限公司 | Apple pear wine and preparation method thereof |
| CN104152333A (en) * | 2014-08-05 | 2014-11-19 | 合肥瑾翔医药科技有限公司 | Black rice grape wine |
| CN105886191A (en) * | 2014-08-27 | 2016-08-24 | 苏少清 | Strawberry wine processing and preparation method |
| CN104560513A (en) * | 2014-12-25 | 2015-04-29 | 西北农林科技大学 | Preparation method for grape liqueur |
| CN111411030A (en) * | 2020-04-14 | 2020-07-14 | 福建上杭马蹄寨农业科技有限公司 | Preparation method of grapefruit brandy capable of preserving fragrance of grapefruit |
| CN111411030B (en) * | 2020-04-14 | 2023-09-22 | 福建上杭马蹄寨农业科技有限公司 | Preparation method of shaddock brandy capable of preserving shaddock fragrance |
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