JPS6255071A - Production of date vinegar for drinking - Google Patents
Production of date vinegar for drinkingInfo
- Publication number
- JPS6255071A JPS6255071A JP60193844A JP19384485A JPS6255071A JP S6255071 A JPS6255071 A JP S6255071A JP 60193844 A JP60193844 A JP 60193844A JP 19384485 A JP19384485 A JP 19384485A JP S6255071 A JPS6255071 A JP S6255071A
- Authority
- JP
- Japan
- Prior art keywords
- date
- vinegar
- fruit
- juice
- date vinegar
- 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.)
- Granted
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、梅風味を有する飲用デーツ酢の製造法に関す
る。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing drinking date vinegar having a plum flavor.
青梅果実を砂糖と共に焼酎に清込んで梅酒を造ること及
び梅果実を塩漬けしたときに出る梅酢または梅果実と梅
酢にシソ葉を加えて、梅酢の酸性によりシソ葉のアント
シアン色素を赤色にし、梅酢や梅果実の着色を行なうこ
とは従来から周知である。また、米酢やリンゴ酢にしそ
、こんぶのエキスで味付けして飲用とすることも近時行
なわれていて周知である。Plum wine is made by purifying green plum fruit into shochu with sugar, and adding perilla leaves to the plum vinegar or plum fruit and plum vinegar that comes out when the plum fruit is pickled in salt, and the acidity of the plum vinegar turns the anthocyanin pigments of the perilla leaves red, producing plum vinegar. It has been well known for a long time to color plum fruits. It is also well known that it has recently been seasoned with rice vinegar, apple vinegar, shiso, and kelp extract to make it drinkable.
・本発明者は、イラク主生産国として、良質な糖質を多
量含有するデーツ(なつめやし)果実の利用法について
研究した結果、本発明を達成したのである。- The present inventor achieved the present invention as a result of research into the use of date fruits, which contain a large amount of high-quality carbohydrates, as Iraq is the main producing country.
本発明は、デーツ果実を原料として製造されたデーツ食
酢に梅果実やシソ葉などで風味付けしてなるデーツ果実
飲料用酢の製造法を提供することを目的とする。An object of the present invention is to provide a method for producing vinegar for date fruit drinks, which is obtained by flavoring date vinegar produced from date fruits with plum fruit, perilla leaves, etc.
本発明は、加熱処理された、デーツ果実またはデーツ果
汁をアルコール醗酵処理した後、該醗酵処理された果実
は固液分離処理され果汁とされて、これを、また該醗酵
処理された果汁はそのままこれを、酢酸醗酵処理し、濾
過処理して得られたデーツ酢に、赤シソ熱水抽出液と梅
果実抽出液を加えた後I!類等を加えることを特徴とす
る飲用デーツ果実酢の製造法である。In the present invention, after heat-treated date fruit or date juice is subjected to alcohol fermentation treatment, the fermented fruit is subjected to solid-liquid separation treatment to obtain fruit juice, and this or the fermented fruit juice is used as it is. After adding red perilla hot water extract and plum fruit extract to the date vinegar obtained by acetic acid fermentation and filtration, I! This is a method for producing date fruit vinegar for drinking, which is characterized by adding ingredients such as:
本発明での加熱処理とは、デーツ果実の場合は、適数個
のデーツ果実を70〜90℃の熱水中で30〜60分加
熱処理することを意味しく適宜攪拌することが好ましい
)、デーツ果汁の場合は、多管式殺菌、高温瞬間殺苗そ
の他適宜の手段を意味する。なお、上記加熱処理された
デーツ果実を搾汁して得た果汁でも良い。また、デーツ
果実はペクチン質、センキ質、$%fTの含有量が多い
ため挟雑物の除去、即ち熱水加熱処理後の除皮除核や、
搾汁の処理(アルコール醗酵処理前)またはアルコール
醗酵処理後の搾汁処理が困難なので、この搾汁処理を容
易にするために、該搾汁処理に際し、ペクチナーゼ、ガ
ラクチュロナーゼ等の酵素を添加して酵素処理するのが
好ましい。その使用量は0.025〜0.03%が好ま
しく、なお、ペクチナーゼ、セルラーゼ等の酵素を含む
複合酵素剤を使用することもできる。デーツ果実の搾汁
は、種子1種皮等を除去した後または除去せずになされ
、圧搾プレス、パルパー、フィニッシャ−2遠心濾過機
等が適宜使用される。また、上記デーツ果実の加熱処理
は殺菌ばかりでなく果実を破砕状態となして、固液分離
処理にも有効となるのである。In the case of date fruits, heat treatment in the present invention means heat treatment of an appropriate number of date fruits in hot water of 70 to 90°C for 30 to 60 minutes, preferably with appropriate stirring), In the case of date juice, this means shell-and-tube sterilization, high-temperature flash killing, and other appropriate means. Note that fruit juice obtained by squeezing the heat-treated date fruit may also be used. In addition, since date fruits have a high content of pectin, citrus, and $%fT, removal of impurities, that is, peeling and enucleating after hot water heat treatment,
Since it is difficult to squeeze the juice (before the alcohol fermentation process) or after the alcohol fermentation process, enzymes such as pectinase and galacturonase are added during the juice extraction process to facilitate the juice extraction process. It is preferable to carry out enzymatic treatment. The amount used is preferably 0.025 to 0.03%, and a composite enzyme agent containing enzymes such as pectinase and cellulase may also be used. Juice from date fruits is carried out after or without removing the seed coat etc., and a squeezing press, a pulper, a Finisher-2 centrifugal filter, etc. are used as appropriate. Furthermore, the heat treatment of date fruits is effective not only for sterilization but also for crushing the fruits and for solid-liquid separation treatment.
本発明で使用される赤シソ熱水抽出液とは、チリメンジ
ソその他の赤シソの葉を90°C以上の温度の熱水中に
10〜20分浸ン貞処理して得た抽出液を意味し、梅果
実抽出液とは、本発明でのデーツ酢に糖類を入れた液に
梅果実を1o日〜1年漬は込んだ後悔果実エキス抽出液
を意味する。本発明での糖類とは、しよ糖液糖、しよ糖
転化?&糖、ブドウ糖混合液糖その他の液糖または氷υ
3、角糖等を意味する。また、デーツ酢に対する糖類、
梅果実の配合は、酢や糖の濃度に相関するが、デーツ酢
1j2に対して、糖類500〜1000g、梅果実50
0〜1000gが好ましい。The hot water extract of red perilla used in the present invention refers to an extract obtained by immersing chili menjiso and other red perilla leaves in hot water at a temperature of 90°C or higher for 10 to 20 minutes. The plum fruit extract in the present invention refers to a regret fruit extract obtained by soaking plum fruit in a solution containing sugars in date vinegar for 10 days to 1 year. In the present invention, the saccharide is sucrose liquid sugar or saccharide inverted saccharide? &Sugar, glucose mixed liquid sugar, other liquid sugar or ice υ
3. Means cube sugar etc. Also, sugars for date vinegar,
The composition of plum fruit correlates with the concentration of vinegar and sugar, but for every 1 j2 of date vinegar, 500 to 1000 g of sugar and 50 g of plum fruit are added.
0-1000g is preferred.
実施例1
80℃の熱水中にデーツ果実を3000kgを入れて攪
拌しつつ30分間加熱殺菌処理した後、パルパーで種子
等を除去し、ペクチナーゼ含有剤(市販のスクラーゼ入
)を添加し酵素処理後フィニッシャ−で搾汁して得た果
汁の2400fに水700I!を加え、リン酸アンモニ
ウム1 、5 k g 、。Example 1 3000 kg of date fruits were placed in 80°C hot water and heat sterilized for 30 minutes while stirring, then seeds etc. were removed with a pulper, and a pectinase-containing agent (commercially available sucrase-containing) was added for enzyme treatment. 2400f of fruit juice obtained by squeezing with the rear finisher and 700I of water! and 1.5 kg of ammonium phosphate.
酒母100βを加えてアルコール醗酵を行い、濾過後ア
ルコール度13.5 %のデーツ酒31001を得た。Alcoholic fermentation was carried out by adding 100β of sake mash to obtain date sake 31001 with an alcohol content of 13.5% after filtration.
得られたデーツ酒の一部をとり、殺菌後種酢を加え、初
発酸度を1゜95 %、初発アルコール度を4.1 %
となるように加水して1520Aのもろみを作って、酢
酸醗酵を静置法で行って、酸度5.4 %のデーツ酢を
得た。また同じようにして酸度9.8 %のデーツ酢を
得た。Take a portion of the obtained date wine, add vinegar after sterilization, and make the initial acidity 1.95% and the initial alcohol content 4.1%.
Water was added to make mash of 1520A, and acetic acid fermentation was performed by the standing method to obtain date vinegar with an acidity of 5.4%. In the same manner, date vinegar with an acidity of 9.8% was obtained.
一方、チリメンジソの葉50gを沸謄水200cc中に
入れて、15分抽出処理後濾過してシソ熱水抽出液を得
た。また上記酸度5.4%のデーツ酢にブドウ−果糖液
糖を所望量加えた溶液に梅果実を投入して1力月間放置
後梅果実エキス抽出液を得た。On the other hand, 50 g of chile menjiso leaves were placed in 200 cc of boiling water, and after extraction treatment for 15 minutes, the mixture was filtered to obtain a hot water extract of perilla. In addition, plum fruit was added to a solution prepared by adding a desired amount of grape-fructose corn syrup to date vinegar with an acidity of 5.4%, and after being left for one month, a plum fruit extract was obtained.
上記のシソ熱水抽出液と、梅果実エキス抽出液40cc
とデーツ酢(酸度9.8 %のもの100cc、酸度5
.4 %のもの40cc)140ccとを混合し、次い
でブドウ糖果糖液t)M 400 gを混合した後濾過
精製して酸度1.41 %の食料用デーツ酢を得た。得
られた飲料用デーツ酢は美麗な赤紫色で3〜4倍に薄め
ると好適な飲料となった。40cc of the above perilla hot water extract and plum fruit extract
and date vinegar (100 cc of acidity 9.8%, acidity 5
.. 40 cc) of 4% and then 400 g of glucose fructose solution t) M were mixed and purified by filtration to obtain food-grade date vinegar with an acidity of 1.41%. The obtained date vinegar for drinking had a beautiful reddish-purple color and became a suitable drink when diluted 3 to 4 times.
なお、デーツ酸は、普通酸度高酸度のいづれかの1種の
みを使用することができる。It should be noted that only one type of date acid, either normal acidity or high acidity, can be used.
実施例2
デーツ果実150kgを430βの水に入れて加熱し7
0℃の温度下で50分間撹拌しつつ加熱処理し、搾汁し
て搾汁液を得た。次いで、この搾汁液(デーツ果汁)を
殺菌処理した後、晶/l’TL 35〜45℃程度にな
ったとき、ペクチナーゼ含有乙¥素剤を0.025
%添加し、更に品温が26℃となったとき、清酒酵母1
30gを加えて、アルコール醗酵処理後濾過処理して得
た清澄液を酢酸門酵処理して酸度5.1 %のデーツ酢
を得た。Example 2 Put 150 kg of date fruits in 430 β water and heat 7
The mixture was heated at a temperature of 0°C for 50 minutes with stirring, and the juice was squeezed to obtain a squeezed liquid. Next, after sterilizing this juice (date juice), when the crystal/l'TL reached about 35 to 45°C, 0.025
% addition, and when the temperature reached 26℃, sake yeast 1
30 g was added, and the clear liquid obtained by alcohol fermentation and filtration was subjected to acetic acid fermentation to obtain date vinegar with an acidity of 5.1%.
得られたデーツ酢ll中に、梅果実500gとブドウ糖
果糖液糖500g、さらにデーラン農縮果軽500gを
混合して、時々攪拌して、1力月間貯蔵して飲用デーツ
酢を得た。500 g of plum fruit, 500 g of high-fructose corn syrup, and 500 g of Delan's fruit juice were mixed into 1 liter of the obtained date vinegar, stirred occasionally, and stored for one month to obtain drinking date vinegar.
得られた飲用デーツ酢を適宜薄めることにより好適をデ
ーツ酢飲料が得られた。A suitable date vinegar beverage was obtained by appropriately diluting the obtained drinking date vinegar.
本発明によれば、梅風味を有し、必要により赤シソに由
来する色彩が着色された飲料用デーツ酢が得られるので
ある。また、本発明で得られるデーツ酢は飲用ばかりで
なく調理用としても利用でき得るものである。According to the present invention, it is possible to obtain date vinegar for drinking, which has a plum flavor and is optionally colored with a color derived from red perilla. Furthermore, the date vinegar obtained in the present invention can be used not only for drinking but also for cooking.
Claims (1)
ール醗酵処理した後、該醗酵処理された果実は、搾汁処
理され果汁にされてこれを、該醗酵処理された果汁はこ
れを、酢酸醗酵処理し、濾過処理して得たデーツ酢に、
梅果実抽出液および/または赤シソ熱水抽出液を加え、
糖類等を加えることを特徴とする飲用デーツ酢の製造法
。After alcohol fermentation of the heat-treated date fruit or date juice, the fermented fruit is squeezed into fruit juice, and the fermented fruit juice is subjected to acetic acid fermentation. , date vinegar obtained through filtration,
Add plum fruit extract and/or red perilla hot water extract,
A method for producing date vinegar for drinking, which is characterized by adding sugars, etc.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60193844A JPS6255071A (en) | 1985-09-04 | 1985-09-04 | Production of date vinegar for drinking |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60193844A JPS6255071A (en) | 1985-09-04 | 1985-09-04 | Production of date vinegar for drinking |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6255071A true JPS6255071A (en) | 1987-03-10 |
JPS6262149B2 JPS6262149B2 (en) | 1987-12-24 |
Family
ID=16314679
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60193844A Granted JPS6255071A (en) | 1985-09-04 | 1985-09-04 | Production of date vinegar for drinking |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6255071A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102888332A (en) * | 2012-10-30 | 2013-01-23 | 白银菁润生物科技有限公司 | Preparation method of red date vinegar |
KR101285738B1 (en) * | 2011-08-04 | 2013-07-19 | 보은군 | Jujube vinegar |
CN104351878A (en) * | 2014-11-30 | 2015-02-18 | 杨达宇 | Healthcare melastoma dodecandrum lour fruit vinegar drink and production method |
-
1985
- 1985-09-04 JP JP60193844A patent/JPS6255071A/en active Granted
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101285738B1 (en) * | 2011-08-04 | 2013-07-19 | 보은군 | Jujube vinegar |
CN102888332A (en) * | 2012-10-30 | 2013-01-23 | 白银菁润生物科技有限公司 | Preparation method of red date vinegar |
CN104351878A (en) * | 2014-11-30 | 2015-02-18 | 杨达宇 | Healthcare melastoma dodecandrum lour fruit vinegar drink and production method |
Also Published As
Publication number | Publication date |
---|---|
JPS6262149B2 (en) | 1987-12-24 |
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