JP2011115118A - New plum liquor produced by using frozen plum and method for producing the same - Google Patents

Abstract

[PROBLEMS] To provide a method capable of producing in a short time a plum wine with a full ripe incense with a sweet and sour fruity fragrance reminiscent of peach and tropical fruit, and a new plum wine produced by the method The task is to do.
[MEANS FOR SOLVING PROBLEMS] The present inventors produce plum wine containing a fully matured aroma component at a significantly high level by freezing fully-ripened plum or ripened plum and immersing it in an alcohol aqueous solution or an alcohol aqueous solution containing sugar. Developed a method.
[Selection figure] None

Description

  The present invention belongs to the technical field of plum wine and its production. The present invention particularly relates to a novel plum wine and a method for producing the same, in which a perfect scent is felt strongly.

  Umeshu has traditionally been made at home, and it is common practice to immerse plums in high alcoholic beverages such as shochu with sugar for several months. In recent years, brewers have also developed and produced umeshu that can be easily consumed, and also developed and produced new elaborate umeshu. Recently, due to the popularity of fruity scents, efforts have been made to develop fruity plum wine.

  For example, in order to obtain a fruity plum wine, a method for producing plum wine using ripened plum has been proposed (Patent Document 1). In addition, for the production of plum wine with a fresh flavor in a short ripening period, a method for producing plum wine that has been rapidly frozen and pulverized with seeds (cores) and then immersed is also developed (Patent Document 2). . Furthermore, although the aged plum wine has a depth and richness, the original fresh feeling of Ome is lost, so it is also practiced to add Ome juice (Patent Document 3). There is also a commercial product to which a fragrance component is added in order to give a fruity flavor.

JP2004-57036 JP2007-195435 JP2004-337039

  The main subject of the present invention is the development of plum wine having an aromatic component characteristic of fully-ripened plum. Traditionally, umeshu using ume has no fruity aroma of ripe fruit. Recently, premium products made from ripe plums with a good aroma such as fruit are also available on the market. However, even when using fully-ripened plums with a fruit-like fragrance, the goodness of the scent could not be fully exploited in plum wine. Conventionally, producing umeshu in a conventional manner using fully-ripened plums or ripened plums has not been sufficient to bring out the excellent fruity feeling of the aged plums. It may be possible to supplement a part of the fruity feeling by adding a fragrance, but the fruit does not have an excellent fruity feeling inherent to the aged plum and does not leave an artificial flavor range.

  Accordingly, a first object of the present invention is to provide an unprecedented method for producing umeshu that draws out natural and excellent fully-ripened aroma components inherent in fully-ripened plums and ripened plums. A second problem is to provide a method for producing plum wine having a fully-ripened aroma with an excellent flavor balance. Furthermore, a third object of the present invention is to establish optimum manufacturing conditions for that purpose.

1. Introduction Umeshu has been mainly produced at home in the past, but in recent years, a great variety of varieties have been produced by brewers, and each manufacturer is struggling to produce unique plum wine. . In umeshu tasting, in addition to sweetness and sourness, aroma is an important factor. Now, with the diversification and upgrading of tastes, plum wine is now demanding plum wine with a high fragrance, a fruity fragrance of ripe plums, especially peach and tropical fruit-like sweet aroma. It is coming.

  As a result of various investigations on the preparation conditions of plum wine, the present inventors have succeeded in establishing conditions for stably preparing plum wine with a ripened aroma component with a sweet scent like peach and tropical fruit, which has recently been required. Was completed.

2. Production of plum wine
2-1. Outline As a result of various trials and errors, the inventors of the present application are prominent in comparison with the conventional method by freezing the fully-ripened plum or ripened plum and immersing it in saccharide and alcohol aqueous solution or alcohol aqueous solution. It has been found that plum wine containing fully-ripened aroma components can be produced at a very high level. After this success, we will continue to research for higher extraction conditions for fully-ripened fragrance ingredients, and investigate the maturity of plum, soaking period, alcohol content of soaking aqueous solution, presence or absence of sugar, timing of sugar addition, etc. Thus, the present invention has been completed by finally finding out the conditions for drawing out the full ripe incense while ensuring the flavor as plum wine.

  More specifically, the umeshu production method of the present invention uses ripened plums or ripened plums instead of green ume in normal plum wine production, and freezes these ripened plums or ripened plums to produce sugars and alcohol aqueous solutions or alcohols. It is characterized by being immersed in an aqueous solution. The plum wine of the present invention can be produced by immersing and extracting in an aqueous alcohol solution and then separating and removing the plum.

2-2. Plums for Plum Wine Production As plums used in the production of plum wine of the present invention, any varieties usually used in plum wine production can be used. For example, Minamitaka, Nagatsuka, Fujigoro Shirakaga and the like. It may also be foreign. The ripe plum as used in the present invention is a plum that is yellowed and has a fruity-like fragrance (lactones, esters), unlike ume, which is usually used in the production of plum wine. Including those that have fallen to ripeness and ripened after they have been collected. In addition, ripening plums include those obtained by harvesting green plums from trees and then aging them at 15-35 ° C for about 2-6 days. Appropriate storage and ripening periods vary depending on the ripening of the plums, but reach optimum ripening in about 2-6 days. Further, in that case, it is possible to ripen better by allowing the air to be appropriately exposed to air in an open system than in a sealed condition.
The scent of plums in this state is rich in aroma with a sweet and sour fruity fragrance, reminiscent of peaches and tropical fruits.

2-3. Each process of plum wine production
(1) Freezing of ripe plums or ripened plums First, usually, after washing the ripe or ripened plum fruits with water or an aqueous washing solution as appropriate, the water is wiped off or sand is washed without washing the plums. Remove or wipe away dust and dirt. Next, freeze the ripe or ripened plum fruit. The freezing method is not particularly limited, and any freezing method can be adopted. For example, any freezing means that is usually used in food production, such as air freezing method, air blast freezing method, contact freezing method, brine freezing method, freezing method using liquid nitrogen, etc. Preferably, it can be frozen by allowing it to pass for 24 hours or more in a freezer at -20 ° C.

(2) Immersion The frozen ripe plums or ripened plums are immersed in an aqueous alcohol solution in a frozen state, but in some cases, they may be immersed in an aqueous alcohol solution during or after thawing. The frozen fully-ripened plum or ripened plum is preferably immersed in the aqueous alcohol solution as it is without being pulverized, in other words, in a state where only the skin and / or the pulp part is in direct contact with the aqueous alcohol solution.

  As the alcohol aqueous solution, an ethanol aqueous solution, specifically, distilled liquor such as shochu, awamori, brandy, white liquor, vodka, gin, rum, and aquabit can be used. Moreover, saccharide | sugar can be added to alcohol aqueous solution and it can be set as sugar containing alcohol aqueous solution. Examples of sugars to be added to the aqueous alcohol solution include appropriate sugars such as rock sugar, sugar, isomerized sugar, monosaccharides (fructose, glucose), disaccharides (sucrose, lactose), polysaccharides, liquid sugars, and three warm sugars. Is added.

  And as alcohol concentration (alcohol frequency) of alcohol aqueous solution, it can be 20-50% (V / V%), More preferably, it can be set as the range of 20-35% (V / V%) from a viewpoint of flavor, 30 It is desirable to set it to around 30%, for example, 28 to 32% (V / V%), specifically 30% (V / V%). When soaking frozen plums, the ratio of plum (kg): alcohol-containing aqueous solution (L): sugar (kg) should normally be in the range of 1: (1.0-3.0) :( 0.0-2.0) it can. From the viewpoint of flavor extraction, the ratio of ume (kg): alcohol-containing aqueous solution (L): sugar (kg), which is a condition in which sugar is added, is more preferably 1: (1.0 to 3.0) :( 0.1 to 2.0). .

  Moreover, as addition time of saccharides to the alcohol aqueous solution, it is desirable to add at the same time as the soaking of frozen plums, or within 0 to 7 days, preferably 24 hours after soaking frozen plums in an aqueous alcohol solution. Moreover, you may add what melt | dissolved sugar and alcohol beforehand.

  The period of immersion in frozen ripened plum or frozen ripened plum in saccharide and alcohol aqueous solution, or alcohol aqueous solution is 6 days to 6 months, or 2 weeks to 6 months, preferably 6 days to 2 months from the viewpoint of flavor Alternatively, it is desirable to immerse for 2 weeks to 2 months, for example, 2 weeks to 1 month. After the soaking period, the plums can be separated and served as plum wine.

  Furthermore, for example, lactones or γ-decalactone can be analyzed by the umeshu evaluation method described in 3. and frozen plums can be immersed in an aqueous solution of saccharides and alcohol or an aqueous alcohol solution using the lactones or γ-decalactone as an index.

3. Evaluation method of plum wine The flavor components of plum wine using ripe fruits are classified into lactones and esters, but the flavor of fully-ripened flavor is largely due to γ-decalactone. Therefore, the evaluation of the ripening aroma of plum wine is preferably based on the analysis of γ-decalactone. γ-decalactone can be measured by, for example, gas chromatography, liquid chromatography, gas chromatography / mass spectrometry (GC / MS), or liquid chromatography / mass spectrometry (LC / MS).

  Furthermore, the content of amino acids and organic acids is important as a taste component of plum wine, and the taste of plum wine can be evaluated by measuring amino acids and organic acids. Quantification of amino acids and organic acids should also be measured by gas chromatography, liquid chromatography, gas chromatography / mass spectrometry (GC / MS), liquid chromatography / mass spectrometry (LC / MS), or capillary electrophoresis equipment. Can be analyzed.

  Moreover, both fragrance and taste can also be evaluated by comparing with conventional plum wine by sensory evaluation. In addition, when sensory evaluation and evaluation by analytical equipment are combined, it can be said that plum wine containing 50 to 200 μg / L of γ-decalactone has “good ripened aroma”, and plum wine containing 200 μg / L or more of γ-decalactone is It can be said that it is a plum wine with “a remarkable ripe incense”.

4. New plum wine The new plum wine produced by the method of the present invention has a sweet and sour fruity fragrance reminiscent of peaches and tropical fruits, and also has sufficient acidity and amino acid taste as plum wine and taste as plum wine. It is a thing. That is, the new plum wine produced by the production method of the present invention has a “significantly matured aroma” containing 200 μg / L or more of γ-decalactone, preferably 300 μg / L or more, more preferably 400 μg / L or more of γ. -It contains decalactone. Furthermore, the novel plum wine of the present invention contains sufficient organic acid and amino acid, and exhibits excellent properties in sensory evaluation, and the taste as a plum wine is the same as or better than the conventional one, and is excellent. For example, it has little taste. Umeshu, which has these characteristics, cannot be achieved by a conventional production method.

  By the method of the present invention, in a short period of time compared to conventional plum wine production, about 1 month, containing 200 μg / L or more of γ-decalactone, rich in aroma of sweet and sour fruity aroma reminiscent of peach and tropical fruit, It has an extremely excellent effect of being able to provide plum wine that draws out the natural and excellent fully-ripened aroma components inherent to ripe plums and ripened plums.

  In addition, the present invention has an extraordinary effect of providing an unprecedented method for producing plum wine that draws out the natural and excellent fully-ripened aroma components inherent in ripe plums and ripened plums.

  Furthermore, this invention has the outstanding effect that the manufacturing method of the plum wine which has the perfect ripe incense which was excellent in flavor balance can be provided. In addition, the present invention has an extremely excellent effect that the optimum manufacturing conditions for that purpose can be established.

Comparison of commercial products and this method: Comparison of analysis of aroma components (γ-decalactone) between commercial products and Umeshu by the method of the present invention Comparison of raw plums and frozen plums (fragrance component): Comparison of γ-decalactone content in produced plum wine when using raw plums or frozen plums (oume and fully-ripe plums, respectively) Comparison of raw plums and frozen plums (total organic acids): When producing plum wine using raw plums or frozen plums (oume or fully-ripe plums, respectively), comparison of organic acid concentrations in the produced plum wine Comparison of raw plums and frozen plums (total amino acids): When producing plum wines using raw plums or frozen plums (blue plums or ripe plums, respectively), comparison of amino acid concentrations in the produced plum wines Comparison of soaking periods: When fresh plums or frozen plums (ripe plums) are used to produce plum wines with different soaking periods, comparison of γ-decalactone content in the produced plum wines Comparison of alcohol content: When raw plum or frozen plum (ripe plum) is used to produce plum wine by changing the alcohol content of the aqueous alcohol solution to be immersed, comparison of γ-decalactone content in the produced plum wine Comparison of the presence or absence of sugar: γ-decalactone content in the produced plum wine when using raw plum or frozen plum (ripe plum) and adding or not adding sugar to the alcohol aqueous solution to be immersed comparison Comparison of sugar addition timing: When umeshu is produced by adding sugar using raw plums and frozen plums (ripe plums) while changing the timing of addition to the soaking alcohol aqueous solution, γ- in the produced plum wine Comparison of decalactone content Comparison of raw plums, frozen ground plums and frozen plums: γ-decalactone in the produced plum wine when raw plums (green plums, fully-ripe plums), frozen ground plums (completely-ripe plums) or frozen plums (completely-ripe plums) are used Content comparison

  Examples of the present invention are shown below as examples, but the present invention is not limited to the following examples.

In the following examples, aroma component analysis, organic acid analysis, amino acid analysis, and sensory evaluation were performed as follows.

I. Aroma component analysis
γ-decalactone was used as an indicator of a sweet and sour fruity fragrant plum-ripened aroma component reminiscent of the peach and tropical fruit of the present invention, and was measured as follows.

1. Sample preparation
(i) Sodium chloride (11 g), sample (40 mL), 100 mg / L internal standard solution (cyclohexanol) (0.2 mL) and n-pentane (2 mL) were added to a separatory funnel, and shaken with a shaker for 10 minutes.
(ii) Collect the upper layer and dehydrate with anhydrous sodium sulfate.
(iii) Filter (0.45 μm) The test solution filtered was measured by GC / MS (internal standard method).

2. The GC / MS measurement was performed using the following equipment under the following conditions.

II. Organic acid analysis
1. Sample preparation Dilute the sample 200 times with ultra pure water. The diluted sample was placed in an ultrafiltration filter and centrifuged at about 9,000 rpm for 12 minutes at around 10 ° C.

2. Analysis conditions Measurement by capillary electrophoresis was performed under the following conditions using the following apparatus.

III. Amino Acid Analysis Total amino acids were analyzed using a Hitachi L-8800 amino acid analyzer. The main column is # 2622 (Hitachi High-Technologies), the guard column is # 2619 (Hitachi High-Technologies), proline is 440 nm, amino acids other than proline are colored with ninhydrin and detected at 570 nm. Calculated.

IV. Sensory evaluation Sensory evaluation was performed by 4 specialist panelists to evaluate the items necessary for comparison in terms of aroma (fruity) and taste (harmoniousness as plum wine, umami-astringent taste) and defined as follows: did. In addition, “harmonious feeling as plum wine” was evaluated as to whether harmony that is not inferior to plum wine is harmonized.

  The taste (harmonious feeling as plum wine) was classified as (1: very bad 2: bad 3: same as control 4: good 5: very good).

  The aroma (fruity) and taste (Egu taste-astringent taste) were classified as (1: very weak 2: weak 3: same as control 4: strong 5: very strong).

[Example 1] Comparison of plum wine ripe fragrance components in the present invention product and commercial products, and definition of ripe scent First, a product containing a fragrance and a fragrance that are generally marketed with a full ripe fragrance (commercial product) And aroma analysis in plum wine by the method of the present invention.

  Plum wine according to the method of the present invention was prepared as follows. Minamitakaume (ripe plum) was frozen by standing in a freezer at -20 ° C for more than 24 hours. First, the frozen plums were immersed in 30% alcohol so that the immersion ratio was plum (kg): 30% alcohol (L) = 1: 1.8. After soaking the plum, 24 hours later, the white sucrose was added so that the ratio of plum (kg): 30% alcohol (L): sugar (kg) = 1: 1.8: 0.5. And it was immersed for 1 month at room temperature.

  Moreover, the plum wine which pickled fresh green ume by the conventional method was prepared as follows as a comparison object. Minami Takame (Ome) was immersed in a ratio of plum (kg): 35% alcohol (L): sugar (kg) = 1: 1.8: 0.5. As sugar, white sucrose was used, and ume mixed with sugar and alcohol was added. Then, it was immersed for 6 months at room temperature.

  Further, a fragrance-free mature type (commercial product A, commercial product B) and a commercial product C to which a fragrance was added were used as comparison targets.

  The plum wine was subjected to aroma analysis and sensory evaluation. The results are shown in Tables 1 and 2 below and FIG.

  As shown above, the plum wine produced by the method of the present invention contained γ-decalactone several times to 20 times that of a commercially available product, and it was shown from the results of sensory evaluation that it has a strong ripe aroma. .

Based on the analysis data of the commercial product and the results of sensory evaluation, the strength of the fully matured scent was defined as the concentration of γ-decalactone as follows.
0 ~ 20μg / L "No ripe incense"
20-50μg / L "With full scent"
50-200μg / L "Good ripe incense"
200μg / L or more
In the following examples, each immersion condition was examined with the goal of realizing a “significantly matured scent”.

[Example 2] Comparison of components relating to ripe aroma components and taste in umeshu production using frozen ume, frozen ripe ume, raw ume, and raw ume plums Actual ripeness (oume / ripe ume), freezing treatment To compare the remarkable degree of ripeness of the produced plum wine by comparing the presence or absence (with freezing treatment; frozen plum, without freezing treatment; raw plum), and to confirm whether the flavor component as plum wine can be secured The contents of fully aroma components, organic acids and amino acids were analyzed.

  Plum wine was prepared by the method of the present invention as follows. Minamitakaume (ripe plum) and green plums were frozen by standing in a freezer at -20 ° C for more than 24 hours. The frozen ripe plums and green umes were each immersed in 30% alcohol at an immersion ratio of plum (kg): 30% alcohol (L) = 1: 1.8. After soaking the plum, 24 hours later, sucrose was added so that the ratio of plum (kg): 30% alcohol (L): sugar = 1: 1.8: 0.5. And it was immersed for 1 month at room temperature.

Moreover, the plum wine which pickled raw green plum or raw fully-ripened plum by the conventional method was prepared as follows as a comparison object. South Takame plum (green plum and fully-ripe plum) was immersed so that it might become a ratio of plum (kg): 35% alcohol (L): sugar (kg) = 1: 1.8: 0.5, respectively. Super white sugar was used as the sugar, and the plum was immersed in a mixture of sugar and alcohol dissolved. Then, it was immersed for 6 months at room temperature.
The results are shown in the following Tables 3, 4 and 5 and FIGS.

  In a test using raw ripe plums, ume-shu of “good ripe incense” as defined in Example 1 was obtained, containing γ-decalactone at the same level as commercial liquor marketed with ripe aromas. .

  On the other hand, in the method of the present invention (test group using frozen fully-ripened plums), it contains γ-decalactone more than 3 times that, and exceeds 200 μg / L as defined in Example 1, with a The plum wine was obtained (Table 3, Fig. 2).

  From the above results, it can be seen that umeshu with a particularly high ripening aroma can be obtained by freezing and using fully ripened plums.

  In addition, it was confirmed that when frozen ripened plums were used, components related to taste such as organic acids and amino acids were obtained even in short-term (one month) immersion (Tables 4, 5 and Fig. 3). ,Four).

  Furthermore, in this method, it was shown from the sensory evaluation that it was a plum wine with a reduced taste (Table 6). Therefore, in this method, it can be said that a plum wine with a good overall balance and aroma of taste and an excellent flavor balance can be produced.

[Example 3] Confirmation of effect on ripe aroma due to difference in soaking period To confirm the effect on ripe aroma due to difference in soaking period, the soaking period was changed from 6 days to 6 months. Comparison of analysis.

  The plum wine of the present invention was prepared by various different soaking periods without sugar as follows. Specifically, Minamitakaume (ripe plum) was frozen by allowing it to stand for more than 24 hours in a freezer at -20 ° C. Firstly, the frozen plums were soaked in 30% alcohol at a soaking ratio of plum (kg): 30% alcohol (L) = 1: 2.1 (note that sugar is dissolved in 0.5 by weight ratio of plum) When the volume ratio becomes 0.3, in order to keep the amount of ume fruit and the amount of solvent constant, in the case of sugar-free, add 0.3 as the amount of solvent, plum (kg): alcohol (L) = 1: 2.1 (1 kg of sugar dissolves to a volume of 0.6 L) and was immersed for 6 to 6 months at room temperature.

Plum wine using raw plum was prepared as follows. As in Example 2, Minamitakaume (green plum and fully-ripe plum) were in a ratio of plum (kg): 35% alcohol (L): sugar (kg) = 1: 1.8: 0.5, respectively. Soaked. As sugar, white sucrose was used, and ume mixed with sugar and alcohol was added. Then, it was immersed for 6 months at room temperature.
The results are shown in Tables 7 and 8 and FIG.

  In any of the soaking periods, a plum wine containing a matured scent exceeding that of umeshu using fully ripened fresh plums was obtained, and the “significantly matured scent” defined in Example 1 was obtained.

  In the comparison of the different soaking periods, the plum wine containing the highest γ-decalactone was obtained in the 1 month soaking test. In soaking for 6 days to 2 months, the gummy taste was lowered or almost unchanged from the conventional method.

[Example 4] Confirmation of effect on ripe aroma due to difference in alcohol content In order to confirm the effect on ripe aroma due to difference in alcohol content, an alcohol concentration of 20 to 50% was set, and ripe aromas were compared.

  The plum wine of the present invention was prepared at various alcohol concentrations without including sugar as follows. Specifically, Minamitakaume (ripe plum) was frozen by allowing it to stand in a freezer at −20 ° C. for more than 24 hours. First, the frozen plums were immersed in 20-50% alcohol at an immersion ratio of plum (kg): 20-50% alcohol (L) = 1: 2.1. And it was immersed for 1 month at room temperature.

Plum wine using raw plum was prepared as follows. As in Example 2, Minamitakaume (green plum and fully-ripe plum) were in a ratio of plum (kg): 35% alcohol (L): sugar (kg) = 1: 1.8: 0.5, respectively. Soaked. As sugar, white sucrose was used, and ume mixed with sugar and alcohol was added. Then, it was immersed for 6 months at room temperature.
The results are shown in Tables 9 and 10 and FIG.

  In all of the test plots, γ-decalactone was obtained that exceeded the umeshu using fully ripened fresh plums, and “good fully scented” or “significantly fully scented” defined in Example 1.

  In addition, γ-decalactone was the largest in the test group with 20% alcohol, but the taste of plum wine (sensation of harmony as plum wine) in sensory evaluation was highest in the test group with 30% alcohol.

[Example 5] Effect on ripe aroma due to difference in presence or absence of sugar The following test was conducted to confirm the effect on ripe aroma due to difference in presence or absence of sugar.

  The plum wine of the present invention was prepared as follows. Specifically, Minamitakaume (ripe plum) was frozen by allowing it to stand in a freezer at −20 ° C. for over 24 hours. (1) In the case of sugar-free, the frozen plum was immersed in 30% alcohol for 1 month at an immersion ratio of plum (kg): 30% alcohol (L) = 1: 2.1. (2) In the case of sugar addition, frozen plums were immersed so that the ratio of plum (kg): 30% alcohol (L): sugar (kg) = 1: 1.8: 0.5. As sugar, white sucrose was used, and frozen ume mixed with sugar and alcohol were added. And it was immersed for 1 month at room temperature.

Plum wine using raw plum was prepared as follows. As in Example 2, Minamitakaume (green plum and fully-ripe plum) were in a ratio of plum (kg): 35% alcohol (L): sugar (kg) = 1: 1.8: 0.5, respectively. Soaked. As sugar, white sucrose was used, and ume mixed with sugar and alcohol was added. Then, it was immersed for 6 months at room temperature.
The results are shown in Table 11 and FIG.

  In both categories with and without sugar, when frozen ripe plums are used, plum wine containing γ-decalactone is obtained, which is higher than plum wine using fully ripe raw plums, and is defined in Example 1. It became a remarkable ripe incense.

  Moreover, in the comparison with sugar and without sugar, umeshu containing about 20% more γ-decalactone was obtained in the category with sugar compared to without sugar.

[Example 6] Effect on ripe aroma due to difference in sugar addition time In order to confirm the effect on ripe aroma due to sugar addition time, simultaneous addition (0 hours), 24 hours, 7 days, 14 days, 30 The addition time was set after the day, and ripe incense was compared.

  The plum wine by the method of this invention was prepared as follows. Minamitakaume (ripe plum) was frozen by standing in a freezer at -20 ° C for more than 24 hours. The frozen ripe plums were immersed in 30% alcohol at an immersion ratio of plum (kg): 30% alcohol (L) = 1: 1.8. After soaking the plum, after the set time (0 hours, 24 hours, 7 days, 14 days, 30 days), white sucrose, plum (kg): 30% alcohol (L): sugar (kg) = 1: It added so that it might become a ratio of 1.8: 0.5. And it was immersed for 1 month at room temperature.

Moreover, the plum wine which pickled raw green plum and raw fully-ripened plum by the conventional method was prepared as follows as a comparison object. Minami Takame plum (oume and fully-ripe plum) was soaked in a ratio of plum (kg): 35% alcohol (L): sugar (kg) = 1: 1.8: 0.5, respectively. As sugar, white sucrose was used, and ume mixed with sugar and alcohol was added. Then, it was immersed for 6 months at room temperature.
The results are shown in Table 12 and FIG.

  At any sugar addition time, umeshu containing γ-decalactone exceeding that of umeshu using fully ripened raw plums was obtained, and “significantly ripened aroma” defined in Example 1 was obtained.

  In comparison of the addition time, the plum wine containing the highest γ-decalactone was obtained in the test section where sugar was added 24 hours after immersion.

[Comparative Example 1]
A comparison was made with a prior art method similar to the method of the present invention which uses freeze-pulverized plum fruit (hereinafter, freeze-pulverization method).

  The freeze pulverization method was developed for the purpose of producing umeshu containing components such as organic acids and amino acids equal to or higher than conventional methods using freeze-pulverized plum fruit in a short period of time. About the plum wine manufactured by the method of this invention and the freeze pulverization method, the ripe aromatic component was compared and examined.

  (1) The plum wine of the present invention was prepared in the same manner as in Example 1 above. Specifically, Minamitakaume (ripe plum) was frozen by allowing it to stand for more than 24 hours in a freezer at -20 ° C. First, the frozen plums are first soaked in 30% alcohol at a soaking ratio of plum (kg): 30% alcohol (L) = 1: 1.8. (kg): 30% alcohol (L): sugar (kg) was added at a ratio of 1: 1.8: 0.5. And it was immersed for 1 month at room temperature.

  (2) Umeshu using frozen ground plum was prepared as follows. South Takame plum (ripe plum) was frozen with liquid nitrogen (-196 ° C). The frozen ume was pulverized while frozen with a freeze pulverizer. First, the frozen ground product is soaked in 30% alcohol at a soaking ratio of plum (kg): 30% alcohol (L) = 1: 1.8, soaked in plum, and after 24 hours, the white sucrose is added to plum (kg). : 30% alcohol (L): sugar (kg) = 1: 1.8: 0.5. And it was immersed for 1 month at room temperature.

(3) Umeshu using raw plum was prepared as follows. As in Example 2, Minamitakaume (green plum and fully-ripe plum) were in a ratio of plum (kg): 35% alcohol (L): sugar (kg) = 1: 1.8: 0.5, respectively. Soaked. As sugar, white sucrose was used, and ume mixed with sugar and alcohol was added. Then, it was immersed for 6 months at room temperature.
The results are shown in Table 13 and FIG.

  The test was conducted using the same ripe plum fruit as in the method of the present invention, but the freeze-grinding method, which is a similar technology, has no effect of increasing the mature aroma component, rather it is significantly more γ than plum wine using raw ripe plums. -Decalactone content was low, and the category defined in Example 1 was shown to be “no ripe scent”. On the other hand, in the present method using frozen ripe plums, plum wine containing about 3.5 times as much γ-decalactone as when using raw ripe plums is obtained, and “significant ripe aroma” defined in Example 1 is obtained. It was shown that

[Comparative Example 2]
In accordance with Comparative Example 1, the method of the present invention was compared with the freeze pulverization method.
(1) The plum wine of the present invention was prepared under the same conditions as in Comparative Example 1 except that the immersion period was 6 days or 14 days.
(2) Plum wine using frozen pulverized plums was prepared under the same conditions as in Comparative Example 1 except that the immersion period was 6 days or 14 days.
(3) Umeshu using raw plum was prepared under the same conditions as in Comparative Example 1 above.
The results are shown below.

Results Frozen ground plums had no aftertaste sensation, but frozen plums (this method) had a very good impression that they had a ripe finish. In addition, although the frozen ground plums felt the same taste as raw plums, the frozen plums had very little astringent taste and delicious taste.

  The present invention can be used in industrial fields such as the food industry, brewing industry, and brewing industry.

Claims (8)

  In the method for producing umeshu, the ripened plum and / or ripened plum is frozen, and only the portion consisting of the peel and / or the flesh is immersed in the aqueous alcohol solution in a state of being in direct contact with the aqueous alcohol solution, Of producing plum wine with a perfect ripe aroma.   2. The method for producing plum wine having a remarkable ripe incense according to claim 1, wherein the soaking period is 6 days to 2 months.   3. The method for producing plum wine having a remarkable ripe aroma according to claim 1 or 2, wherein the alcohol aqueous solution to be immersed has an alcohol content of 20 to 50 V / V%.   The method for producing plum wine having a remarkable fully-ripened aroma according to any one of claims 1 to 3, wherein a saccharide is added before or during the soaking.   The method for producing a plum wine having a remarkable ripe incense according to any one of claims 1 to 4, wherein the saccharide is added before the start of immersion or within 0 to 7 days from the start of immersion.   The method for producing a plum wine having a remarkable fully-ripe odor according to any one of claims 1 to 5, wherein γ-decalactone in the aqueous alcohol solution is 200 µg / L or more.   The plum wine which has the remarkable ripe incense produced by the method of any one of Claims 1-6. A plum wine having a remarkable ripe flavor, characterized by containing γ-decalactone in an amount of 200 μg / L or more.

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