JPH04183379A - Production of ume (japanese apricot) wine - Google Patents
Production of ume (japanese apricot) wineInfo
- Publication number
- JPH04183379A JPH04183379A JP2307104A JP30710490A JPH04183379A JP H04183379 A JPH04183379 A JP H04183379A JP 2307104 A JP2307104 A JP 2307104A JP 30710490 A JP30710490 A JP 30710490A JP H04183379 A JPH04183379 A JP H04183379A
- Authority
- JP
- Japan
- Prior art keywords
- shochu
- ume
- sugar
- sugar cane
- wine
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 235000011158 Prunus mume Nutrition 0.000 title abstract 11
- 244000018795 Prunus mume Species 0.000 title 2
- 235000020083 shōchū Nutrition 0.000 claims abstract description 22
- 235000000346 sugar Nutrition 0.000 claims abstract description 14
- 150000007524 organic acids Chemical class 0.000 claims abstract description 7
- 235000020098 plum wine Nutrition 0.000 claims description 29
- 244000017020 Ipomoea batatas Species 0.000 claims description 24
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 24
- 235000021018 plums Nutrition 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 6
- 238000007796 conventional method Methods 0.000 abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 4
- 238000001944 continuous distillation Methods 0.000 abstract description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 2
- 239000004310 lactic acid Substances 0.000 abstract description 2
- 235000014655 lactic acid Nutrition 0.000 abstract description 2
- 239000001630 malic acid Substances 0.000 abstract description 2
- 235000011090 malic acid Nutrition 0.000 abstract description 2
- 240000000111 Saccharum officinarum Species 0.000 abstract 10
- 235000007201 Saccharum officinarum Nutrition 0.000 abstract 10
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 235000015096 spirit Nutrition 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 5
- 235000013334 alcoholic beverage Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000004744 fabric Substances 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 235000019568 aromas Nutrition 0.000 description 2
- 230000004927 fusion Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は梅酒の製造法に関し、さらに詳しくは甘藷を原
料の一部として用いた新規な香味、色沢を有する梅酒の
製造法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing plum wine, and more particularly to a method for producing plum wine having a novel flavor and color using sweet potato as a part of the raw material.
［従来の技術］
梅酒は青梅を砂糖とともに焼酎に漬けて造ったアルコー
ル飲料で、そのまま、あるいは水で割ったりして古来よ
り広く愛飲されている。[Prior Art] Plum wine is an alcoholic beverage made by soaking green plums in shochu with sugar, and has been widely enjoyed since ancient times, either as is or mixed with water.
梅酒を造るのに焼酎、特に連続蒸留法によって得られる
焼酎甲類が用いられている理由は、アルコール濃度が高
いために抽８能が高いことと、それ自身の香味の薄さに
よるものと考えられ、酒自身に味が有り、水で割って飲
むのに適していない清酒や、やはり酒自身に原料からく
る独特の風味のある焼酎乙類は、梅の香りと融合させて
広く一般の嗜好に合うものを造ることが難しいため、こ
れらの酒類を梅酒の製造に用いた例もきわめて少なく、
梅酒の種類は非常に限られたものであった。The reason why shochu, especially shochu class 1 obtained by continuous distillation, is used to make plum wine is thought to be because it has a high alcohol concentration and therefore has a high extraction ability, and also because it has a weak flavor. Sake, which has its own taste and is not suitable for drinking after diluting with water, and shochu, which has a unique flavor that comes from the ingredients of the sake itself, have been combined with the aroma of plums to become popular among the general public. Because it is difficult to make products that suit the taste of umeshu, there are very few examples of these alcoholic beverages being used to make umeshu.
The types of plum wine were very limited.
口発明が解決しようとする課題］
しかし、近年、消費者の酒類に対する要望が多様化し、
またファツション性を目的とする様々な香味、色沢を有
する酒類も市販されてきている。[Problems to be solved by the invention] However, in recent years, consumers' demands for alcoholic beverages have diversified.
In addition, alcoholic beverages with various flavors and colors have been commercially available for fashion purposes.
そこで、本発明者は広く消費者の嗜好に適合する新たな
梅酒を提供することを目的として鋭意研究した結果、本
発明を完成させた。Therefore, the present inventor completed the present invention as a result of intensive research with the aim of providing a new plum wine that widely meets the tastes of consumers.
［課題を解決するための手段］
本発明の梅酒の製造法は、焼酎に青梅、砂糖および甘藷
を加えることを特徴とする。[Means for Solving the Problems] The method for producing plum wine of the present invention is characterized by adding green plums, sugar, and sweet potato to shochu.
焼酎は好ましくは連続蒸留による甲類を用いるが、香味
の薄いものであれば単式蒸留による乙類も用いてもよい
。As for shochu, it is preferable to use a type A shochu produced by continuous distillation, but a type 2 shochu produced by single distillation may also be used as long as it has a weak flavor.
甘藷の種類は特に限定されないが、香味、色沢の点で山
川紫が最も好ましい。The type of sweet potato is not particularly limited, but Yamakawa Murasaki is the most preferred in terms of flavor and color.
本発明による梅酒を製造するには、焼酎に青梅、砂糖お
よび甘藷を同時に加える方法、焼酎に青梅、砂糖を加え
た数日後に甘藷を加える方法、あるいは焼酎に青梅、砂
糖を加えて製造した従来法による梅酒に甘藷を加える方
法等がある。また、これらの方法において、甘藷を用い
る代りに甘藷の有機酸による抽出液を用いることもでき
る。有機酸はクエン酸が好ましいが、このほかリンゴ酸
、乳酸、または酒石酸などを用いることができる。Plum wine according to the present invention can be produced by adding green plums, sugar and sweet potato to shochu at the same time, by adding sweet potato a few days after adding green plums and sugar to shochu, or by adding green plums and sugar to shochu in the conventional method. There are methods such as adding sweet potato to plum wine according to the law. Furthermore, in these methods, instead of using sweet potato, an organic acid extract of sweet potato can be used. Citric acid is preferred as the organic acid, but malic acid, lactic acid, tartaric acid, etc. can also be used.
［作 用］
上記方法によって製造した本発明による梅酒は、焼酎、
青梅、砂糖及び甘藷の配合割合によって異なるか、アル
コール分７〜２０％、エキス分５〜３０％程度を含有し
、すっきりとした酸味を有し、梅の香りと甘藷の香りか
融合した広く消費者の嗜好に適合する青梅となる。また
、甘藷からの色素により赤紅紫色となり、ファツション
性も豊かな新規な梅酒を製造することができる。[Function] The plum wine according to the present invention produced by the above method is shochu,
It contains 7-20% alcohol and 5-30% extract, depending on the blending ratio of green plums, sugar, and sweet potato, and has a refreshing sour taste, and is widely consumed with a fusion of plum and sweet potato aromas. This makes Ome suitable for people's tastes. In addition, it is possible to produce a new type of plum wine that has a reddish-purple color due to the pigment from sweet potatoes and is rich in fashionability.
［実施例］ 以下に本発明による梅酒の製造法の実施例を示す。[Example] Examples of the method for producing plum wine according to the present invention are shown below.
実施例１
焼酎（アルコール分３５度）１．８ リットル、青梅１
ｋｇ、砂糖６００ｇを瓶に入れ、−週間後蓋した甘藷
（山川紫） ４００ｇをよくつぶして布に包んで加え、
さらに−週間放置後取藷を取りａし、２力月後に梅実を
引き上げた。このとき得られた梅酒は深赤紅紫色を有し
、梅および甘藷の芳香があり、甘酸味の調和した新しい
タイプの梅酒であった。この梅酒の分析値を表１に示し
た。Example 1 Shochu (alcohol content 35%) 1.8 liters, Ome 1
kg, put 600g of sugar in a bottle, cover it after a week, and add 400g of sweet potato (Yamakawa Murasaki), crushed well and wrapped in cloth.
After leaving it for another week, the harvest was harvested, and after 2 months, the plums were pulled out. The plum wine obtained at this time had a deep reddish-purple color, had aromas of plum and sweet potato, and was a new type of plum wine with a harmonious sweet and sour taste. The analytical values of this plum wine are shown in Table 1.
表１ 梅酒の成分（１）
項 目 分析値
色度 ＯＤ ５３０ ３．５５アルコ一ル分
（％） １７．！１１） ８
３．３酸度 １５３
エキス分（％）２０２
実施例２
従来法で製造した梅酒（アルコール分注２％、酸度１７
．３、エキス分２２％）１リツトルに蒸した甘藷（山川
紫） ２００ｇをよくつぶして布に包んで加え、−週間
放置後取りａした。表２に、このとき得られた梅酒の分
析値を示した。Table 1 Ingredients of plum wine (1) Item Analysis value Chromaticity OD 530 3.55 Alcohol content (%) 17. ! 11) 8
3.3 Acidity 153 Extract content (%) 202 Example 2 Umeshu produced by conventional method (alcohol dispensing 2%, acidity 17
．． 3. Extract content 22%) 200 g of steamed sweet potato (Yamakawa Murasaki) was crushed well and wrapped in cloth and added to 1 liter, and after being left for -1 week, it was taken out. Table 2 shows the analytical values of the plum wine obtained at this time.
表２ 梅酒の成分（２）
項 目 分析値
色度 ＯＤ、。 ３７８
アルコ一ル分（％）１６．７
ｐＨ３，３
酸度 １４．４
工キス分（％） ２４．１）実施例３
実施例２で使用した従来法で製造した梅酒１リツトルに
、蒸した甘藷（山川紫） ３［１０ｇをよくつぶして布
に包んで３％クエン酸水溶液１リツトルに一週間浸漬し
、甘藷の香味、色沢を抽出した抽出液２ｆＪｌ）［ｌｌ
ｔを加え、梅酒を製造した。このとき得られた梅酒の分
析値を表３に示した。Table 2 Ingredients of plum wine (2) Item Analysis value chromaticity OD. 378 Alcohol content (%) 16.7 pH 3.3 Acidity 14.4 Alcohol content (%) 24.1) Example 3 Steamed sweet potato was added to 1 liter of plum wine produced by the conventional method used in Example 2. (Yamakawa Murasaki) 3 [Mash 10g well, wrap it in cloth, and soak it in 1 liter of 3% citric acid aqueous solution for one week to extract the sweet potato flavor and color. 2fJl) [ll
t was added to produce plum wine. The analytical values of the plum wine obtained at this time are shown in Table 3.
表３ 梅酒の成分（３）
項 目 分析値
色度 ＯＤ ５３・〕１．２６
アルコ一ル分（％） 、１６．８ｐ Ｈ３，１
酸度 ２１．５
工キス分（％ｒ １ｇ、８［発明の効果
コ
以上説明した通り、本発明の梅酒の製造法によれば、す
っきりとした酸味を有し、梅の香りと甘藷の香りが融合
した広く消費者の嗜好に適合する新規な梅酒を製造する
ことができる。また、・甘藷の色素によって赤紅葉色と
なり、ファッション性豊かな梅酒とすることができると
共に、甘藷の健康食品としてのイメージと相俟って、付
加価値の高い商品を提供することが可能となる。Table 3 Ingredients of plum wine (3) Item Analysis value Chromaticity OD 53.] 1.26 Alcohol content (%), 16.8p H3.1 Acidity 21.5 Industrial alcohol content (%r 1g, 8 [invention Effects As explained above, according to the method for producing plum wine of the present invention, a novel plum wine that has a refreshing sour taste and a fusion of plum aroma and sweet potato aroma that meets the tastes of a wide range of consumers can be produced. In addition, the pigment in the sweet potato gives it a reddish color, making it possible to make plum wine that is highly fashionable.In addition, this product, combined with the image of sweet potato as a health food, provides a product with high added value. becomes possible.
手続補正帯
平成２年１２月２０日
特許庁長官 植 松 敏 殿
１、事件の表示
平成２年特許願第３０７１０４号
２、発明の名称
梅酒の製造法
３、補正をする者
事件との関係 特許出願人
鹿児島県鹿児島市住吉町１番５号
本坊酒造株式会社
代表者本坊能書
大阪府豊中市三和町−丁目１番１１号
三栄化学工業株式会社
代表者清水孝重
４、代理人
東京都新宿区下落合二丁目１４番１号
〒１６１ 電話９５１−１１．８１
（５９６０）弁理士 吉 村 悟「補正の内
容］
願書に添付した明細書の第４頁第４行目に「青梅」とあ
る記載を、
「梅酒」
と補正します。Procedural amendment band December 20, 1990 Director General of the Patent Office Satoshi Uematsu1, Indication of the case 1990 Patent Application No. 3071042, Name of the invention Method for manufacturing plum wine3, Person making the amendment Relationship to the case Patent Applicant: 1-5 Sumiyoshi-cho, Kagoshima City, Kagoshima Prefecture; Representative: Honbo Nosho; 1-11 Miwa-cho, Toyonaka City, Osaka Prefecture; Sanei Chemical Industry Co., Ltd.; Representative: Takashige Shimizu 4; Agent: Tokyo. 2-14-1 Shimogo, Shinjuku-ku, Tokyo 161 Telephone: 951-11.81 (5960) Satoru Yoshimura, Patent Attorney ``Contents of amendment''``Ome'' is written in the 4th line of page 4 of the specification attached to the application. A certain description has been corrected to ``umeshu.''
Claims (3)
たは甘藷の有機酸抽出液を加えることを特徴とする梅酒
の製造法。(2) A method for producing plum wine, which is characterized by adding sweet potato or an organic acid extract of sweet potato to plum wine produced by adding green plums and sugar to shochu.
１）項または第（２）項に記載の梅酒の製造法。(3) Claim No. 1 characterized in that the sweet potato is Yamakawa Murasaki (
The method for producing plum wine according to item 1) or item (2).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2307104A JPH04183379A (en) | 1990-11-15 | 1990-11-15 | Production of ume (japanese apricot) wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2307104A JPH04183379A (en) | 1990-11-15 | 1990-11-15 | Production of ume (japanese apricot) wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04183379A true JPH04183379A (en) | 1992-06-30 |
Family
ID=17965082
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2307104A Pending JPH04183379A (en) | 1990-11-15 | 1990-11-15 | Production of ume (japanese apricot) wine |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04183379A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008306975A (en) * | 2007-06-14 | 2008-12-25 | National Research Inst Of Brewing | Liquor production method |
| JP2011244738A (en) * | 2010-05-27 | 2011-12-08 | Hideki Nagatomo | Method of producing plum wine |
| CN102754799A (en) * | 2011-04-27 | 2012-10-31 | 如意情集团股份有限公司 | Preparation method of seasoning greengage |
| CN106520483A (en) * | 2016-12-26 | 2017-03-22 | 丹阳颐和食品有限公司 | Method for preparing wine |
-
1990
- 1990-11-15 JP JP2307104A patent/JPH04183379A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008306975A (en) * | 2007-06-14 | 2008-12-25 | National Research Inst Of Brewing | Liquor production method |
| JP2011244738A (en) * | 2010-05-27 | 2011-12-08 | Hideki Nagatomo | Method of producing plum wine |
| CN102754799A (en) * | 2011-04-27 | 2012-10-31 | 如意情集团股份有限公司 | Preparation method of seasoning greengage |
| CN106520483A (en) * | 2016-12-26 | 2017-03-22 | 丹阳颐和食品有限公司 | Method for preparing wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101952410A (en) | Alcoholic drink containing fruit juice | |
| JP7568761B2 (en) | Alcoholic beverages containing fruity aromas | |
| RU2102458C1 (en) | Wine drink "foxberry on brandy" | |
| RU2081161C1 (en) | Low-alcoholic carbonized drink | |
| GB2027447A (en) | Alcoholic stimulant beverages | |
| JP2010124732A (en) | Method for producing sparkling liquor having beer taste | |
| JPH04183379A (en) | Production of ume (japanese apricot) wine | |
| RU2061749C1 (en) | Component composition for weak semisweet liqueur | |
| JPS6360992B2 (en) | ||
| JP7441025B2 (en) | citrus fruit drink | |
| JP7329357B2 (en) | citrus fruit drink | |
| RU2137825C1 (en) | Bitter liqueur "dovgan dzhin" | |
| RU2162887C1 (en) | Saturated low-alcoholic drink | |
| JPS60105485A (en) | Preparation of shochu (low-class distilled japanese sake) | |
| JPH04183380A (en) | Production of alcohol drink | |
| RU2084506C1 (en) | Brandy | |
| JPS61231989A (en) | Production of liqueur using refined sake | |
| RU2142988C1 (en) | Sweet liqueur "marfa posadnitsa" | |
| RU2118349C1 (en) | Method for producing cocktail "dlya milykh dam" | |
| JP7299434B2 (en) | Alcoholic beverages containing fruit flavor components | |
| JPS6054023B2 (en) | Clear carbonated drink containing high acidity fruit juice | |
| RU2232530C2 (en) | Alcohol-free beverage "tea-aqua "amber" | |
| US20160331002A1 (en) | Palate cleansing beverage and method of making and using the same | |
| RU1837805C (en) | Tonic drink composition | |
| DE10003039A1 (en) | Health-promoting beverage comprising apple juice and peppermint |