JP2018102184A - Plum wine and its production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide plum wine having reduced bitterness and / or enhanced taste thickness. SOLUTION: Plum wine having a concentration of hexyl hexanoate of 0.2 to 1500 ppb can be preferably used. [Selection diagram] None

Description

  The present invention relates to umeshu and a method for producing the same, and more particularly to a flavoured plum wine with reduced bitterness and / or enhanced taste thickness and a method for producing the same.

  Plum wine has been made at home for a long time, and is generally manufactured by placing a predetermined amount of plum and distilled alcohol and sugar, such as shochu, in a sealed container and soaking for about a year. Yes. In recent years, brewers have developed and produced umeshu that can be easily consumed.

  As a raw material of plum wine, ume at a stage from green plum to fully-ripe plum can be used. In recent years, plum wine using ripe plums is also popular, and there are fragrance components peculiar to ripe plums. Therefore, a plum wine having a fully-ripened fragrance component or having been enhanced is desired, and efforts are being made to search for a fully-ripened fragrance component unique to the fully-ripened plum.

  Umeshu has a bitter taste that seems to be mainly derived from seeds. This bitter taste has been considered to be Umeshu, but has not always been favorably accepted. Therefore, it is desirable to effectively reduce bitterness while strengthening the fully-ripened aroma component.

  On the other hand, the following knowledge is known regarding aliphatic ester compounds such as hexyl hexanoate. Patent Document 1 describes the use of an aliphatic ester compound in an oral solution composition in order to suppress the bitter taste of a functional substance.

  Patent Document 2 exemplifies hexyl hexanoate as a fruit-like fragrance composition.

  Patent Document 3 describes a tea-based beverage that is preserved by a preservative system containing cinnamic acid, essential oil, and a pasteurized additive, and describes hexyl hexanoate as the pasteurized additive.

  Non-Patent Document 1 describes that hexyl hexanoate is contained in apricot.

  However, there is no report on the relationship between hexyl hexanoate and the reduction of bitterness and / or enhancement of taste thickness of plum wine.

JP 2008-094742 A JP 2005-015686 A Special table 2003-533196 gazette

Gokbulut et al., SPME-GC-MS detection of volatile compounds in apricot varieties., Food Chemistry 132 (2012) pp.1098-1102

  As a result of examining the aromatic component peculiar to fully-ripened plums, the present inventors have found hexyl hexanoate as the component. Furthermore, it has been found that by adding hexyl hexanoate to plum wine, the bitterness of plum wine is reduced, the thickness of the taste is enhanced, and the complete ripe flavor is enhanced. The present invention is based on such knowledge.

  Accordingly, an object of the present invention is to provide a plum wine with reduced bitterness and / or enhanced taste thickness.

According to the present invention, the following inventions are provided.
(1) Plum wine comprising hexyl hexanoate at a concentration of 0.2 to 1500 ppb.
(2) The plum wine according to (1), wherein the concentration of hexyl hexanoate is 0.4 to 1000 ppb.
(3) The plum wine according to (1) or (2), wherein the mass ratio of hexyl hexanoate to γ-decalactone (hexyl hexanoate: γ-decalactone) is from 1: 0.1 to 1: 10000.
(4) The plum wine according to any one of (1) to (3), wherein a fruit or fruit juice other than plum is not substantially used as a raw material.
(5) A method for producing plum wine, the method comprising adjusting the concentration of hexyl hexanoate in plum wine to 0.2 to 1500 ppb.
(6) A method for enhancing the taste thickness of plum wine, comprising adjusting the concentration of hexyl hexanoate in plum wine to 0.2 to 1500 ppb.
(7) A method for reducing the bitter taste of plum wine, the method comprising adjusting the concentration of hexyl hexanoate in plum wine to 0.2 to 1500 ppb.

  According to the present invention, by using umeshu containing hexyl hexanoate as described above, the bitterness of umeshu can be reduced and / or the thickness of the taste (particularly the thickness of the aftertaste) can be enhanced. The thickness of the taste, especially the aftertaste, is a flavor peculiar to plum wine made from fully-ripened plum, and since the present invention can enhance such flavor, the present invention improves the taste of plum wine. It is advantageous. The plum wine of the present invention has a scent like plum wine.

Detailed description of the invention

  The plum wine of the present invention contains hexyl hexanoate. In the present invention, the bitterness of plum wine can be reduced and / or the thickness of the taste can be enhanced by adjusting the concentration of hexyl hexanoate in plum wine to a predetermined range. Such plum wine can be produced by adjusting the concentration of hexyl hexanoate in the process of producing plum wine containing hexyl hexanoate. The concentration adjustment of hexyl hexanoate may be performed by adding hexyl hexanoate, or may be performed by blending a raw material containing hexyl hexanoate, or by increasing or decreasing the blending amount.

  The concentration of hexyl hexanoate in the plum wine of the present invention is 0.2 to 1500 ppb, preferably 0.4 to 1000 ppb. Here, “ppb” indicates a percentage, and 1 ppb corresponds to 1 μg / L. The preferable lower limit of the hexyl hexanoate concentration in the plum wine of the present invention is 0.4 ppb, more preferably 0.6 ppb, and the preferable upper limit is 1000 ppb, more preferably 500 ppb, and still more preferably 300 ppb. The concentration of hexyl hexanoate in plum wine can be measured by gas chromatography / mass spectrometry (GC / MS). Such a measurement can be easily performed by using a commercially available gas chromatograph / mass spectrometer (for example, manufactured by Agilent Technologies). At that time, in order to measure the concentration more accurately, it is desirable to use a calibration curve prepared based on the measured values of several standard solutions or control samples having known concentrations.

  In addition, it is known that γ-decalactone is present as one of its fully-ripe fragrance components in plum wine of fully-ripe plums. Therefore, γ-decalactone may also be contained in the plum wine of the present invention. In the plum wine of the present invention, the mass ratio of hexyl hexanoate to γ-decalactone (hexyl hexanoate: γ-decalactone) may be 1: 0.001 to 1: 10000, preferably 1: 0.01 to 1: 6000, more preferably 1: 0.04 to 1: 5000. The concentration of γ-decalactone in plum wine can be measured by gas chromatography / mass spectrometry (GC / MS). Such a measurement can be easily performed by using a commercially available gas chromatograph / mass spectrometer (for example, manufactured by Agilent Technologies). At that time, in order to measure the concentration more accurately, it is desirable to use a calibration curve prepared based on the measured values of several standard solutions or control samples having known concentrations.

  Plum wine of the present invention is a liquor that contains liqueur stipulated in Article 3 No. 21 of the Sake Tax Act (Showa 28 Law No. 6), which is made by immersing plums in liquors and leaching the components of plums. Say. In addition, in operational handling, alcoholic beverages that contain plums soaked in liquor and leached ume components are liquors in which plums are soaked and ume components are leached, as well as sugars and sourness. This refers to a mixture of a colorant, a colorant, a fragrance, other alcoholic beverages, etc. (including those having foaming properties). In addition, plum wine is classified into “real plum wine” and “non-real plum wine”. Here, “real plum wine” refers to plum wine made using only plums, sugars and liquors. On the other hand, “non-genuine plum wine” refers to plum wine that is not “real plum wine”, that is, plum wine mixed with sour, coloring, flavoring, and other alcoholic beverages.

  The non-authentic plum wine that is one embodiment of the present invention may contain, for example, apples, peaches, bananas, passion fruits, and other fruit juices and aroma components derived from fruit juices. These fruit juices and aroma components may have a taste other than plum depending on the amount added, but may have a certain effect on bitterness reduction or thickness enhancement. In non-real plum wine containing no or a small amount of these fruit juices and aroma components, by containing a certain amount of hexyl hexanoate, the effect of reducing bitterness or increasing the thickness can be more clearly felt. Here, the low content means, for example, a content that does not affect the aroma of plum wine.

  As another embodiment of the present invention, the umeshu of the present invention is substantially free of fruit or fruit juice other than ume as a raw material. Here, “substantially not use” means that even if a fruit or fruit juice other than plum is used, the amount thereof does not affect the aroma of plum wine. As a preferred embodiment of the present invention, the plum wine of the present invention does not use any fruit or fruit juice other than plum as a raw material.

  The plum used for the above plum wine can be used without any problem as long as it can be used for plum wine such as ume, ripened plum, and fully-ripened plum. From the viewpoint of flavor, such as the thickness of the taste, fully-ripened plum or ripened plum is preferred.

  The alcohol in the plum wine of the present invention can be given by blending an ethanol-containing material. As the ethanol-containing material, raw material alcohol or spirits (spirits) can be used, and examples of preferable spirits include vodka, gin, shochu, tequila, rum, brandy, whiskey and the like. According to a preferred embodiment of the present invention, the alcohol source is raw material alcohol, shochu, brandy, or gin, more preferably raw material alcohol, shochu, or brandy.

  The saccharide in the plum wine of the present invention is not particularly limited, and an appropriate sugar, for example, a monosaccharide (for example, fructose or glucose), a disaccharide (for example, sucrose or lactose), an oligosaccharide, or a polysaccharide. Specifically, rock sugar, sugar, isomerized sugar, liquid sugar, tri-warm sugar, brown sugar and the like may be used.

  The plum wine of the present invention may contain other components used for the production of plum wine. Examples of such other components include sweeteners (eg, sugar alcohol, high-intensity sweetener, honey, etc.), acidulants (eg, phosphoric acid, citric acid, malic acid, ascorbic acid, tartaric acid, succinic acid) , Lactic acid, gluconic acid, fumaric acid, acetic acid or salts thereof), coloring agents, flavoring agents, food additives (for example, foaming / foaming improvers, bittering agents, preservatives, antioxidants, thickening stabilizers) , Emulsifier, dietary fiber, pH adjuster, etc.) can be added as appropriate.

  The plum wine of this invention can be manufactured according to the manufacturing method of normal plum wine except the density | concentration adjustment of hexyl hexanoate. For example, plum wine can be produced by immersing plums, sugars, etc. in liquors (ethanol-containing material). Here, the addition of the saccharides to the ethanol-containing material may be before the ume soaking, simultaneously with the ume soaking, or after the ume soaking. In addition, there are no particular limitations on the storage conditions for plums immersed in an ethanol-containing material, but ume that has been frozen (for example, at room temperature or low temperature) or frozen can be used. The plum wine of the present invention can be produced by appropriately adding hexyl hexanoate or a raw material containing hexyl hexanoate at any stage of such production process.

  In the present invention, by adjusting the concentration of hexyl hexanoate within a certain range, the thickness of the taste of umeshu, particularly the thickness of the aftertaste, is enhanced. Thus, according to another aspect of the present invention, there is provided a method for enhancing the taste thickness of plum wine, for example, the thickness of aftertaste, which adjusts the concentration of hexyl hexanoate in plum wine to 0.2-1500 ppb. Comprising doing.

  Furthermore, in the present invention, the bitterness of plum wine is reduced by adjusting the concentration of hexyl hexanoate within a certain range. Therefore, according to yet another aspect of the present invention, a method for reducing the bitter taste of plum wine is provided, the method comprising adjusting the concentration of hexyl hexanoate in plum wine to 0.2-1500 ppb.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further more concretely, this invention is not limited to these Examples. In Examples, “%” means “% by mass” unless otherwise specified. Each test was evaluated independently for each test. Further, the units and measuring methods of the present invention are in accordance with JIS rules unless otherwise specified.

Test Example 1: Measurement of content of hexyl hexanoate in plum wine product Samples As samples, commercially available plum wine was used as samples B to E. Here, samples B to D are non-real plum wine, and sample E is full plum wine. Further, hexyl hexanoate was added to sample B to obtain sample A.

2. Measurement method In order to quantify hexyl hexanoate in plum wine, after extraction with a twister (manufactured by GERSTEL), measurement was performed by gas chromatography / mass spectrometry (GC / MS). The measurement was performed by the standard addition method.
(1) Sample pretreatment (i) Samples were weighed 10 mL each into six 20 mL screw tubes.
(Ii) In the above sample, hexyl hexanoate standard solution (solution containing hexyl hexanoate (purity> 98.0%) (Tokyo Chemical Industry Co., Ltd.)) stepwise so that the added hexyl hexanoate has the following concentration Was added.
0, 0.2, 0.5, 1.0, 2.0 μg / L
(In order to calculate the coefficient of variation, two samples to which no standard solution was added were prepared.)
(Iii) Using a twister (length 10 mm, film thickness 0.5 mm), extraction was performed by stirring at room temperature for 2 hours.
(Iv) After extraction, the twister was taken out, washed with water and wiped off moisture.
(V) Heat desorption—Measured by GC / MS.

(2) The GC / MS measurement was performed under the following conditions using the following apparatus.
Analyzer / sampler: GERSTEL MPS
Gas chromatograph: Agilent Technologies 6890
Mass spectrometer: Agilent Technologies 5975C MSD
Analysis conditions / CIS: 10 ℃ (0.5min) -12 ℃ / s-300 ℃ (5min)
・ TDU: 40 ℃ (0.5min) -720 ℃ / min-300 ℃ (3min)
・ TDU transfer line: 300 ℃
・ Column: DB-5 (60m, Φ0.25mm, film thickness 0.25μm) (Agilent J & W)
・ Oven temperature: 40 ℃ (5min) -10 ℃ / min-300 ℃ (5min)
・ MSD transfer line: 300 ℃
Carrier gas: Helium, 2.11 mL / min
・ Ionization method: EI (electron ionization) method ・ Ionization voltage: 70 eV
・ Ion source temperature: 230 ℃
-Quadrupole temperature: 150 ° C

サンプルＤおよびサンプルＥは定量下限未満であるため変動係数の算出を行っていない。 3. Results Table 1 shows the test results of Test Example 1.

Since Sample D and Sample E are less than the lower limit of quantification, the coefficient of variation is not calculated.

Test Example 2: Measurement of content of γ-decalactone in plum wine product Samples Samples A to E of Test Example 1 were used as samples.

2. Measurement method The quantification of γ-decalactone in plum wine is the same as the measurement method of Test Example 1 except that γ-Decanolactone (purity> 96.0%) (Tokyo Chemical Industry Co., Ltd.) is used for quantification by the absolute calibration curve method. Went to.

サンプルＤおよびサンプルＥはヘキサン酸ヘキシル濃度が定量下限未満であるため質量比の算出を行っていない。 3. Results Table 2 shows the test results of Test Example 2.

In Sample D and Sample E, the hexyl hexanoate concentration is less than the lower limit of quantification, so the mass ratio is not calculated.

Test Example 3: Sensory evaluation of plum wine products Samples Samples A to E of Test Example 1 were used as samples.

2. Evaluation Method The sensory evaluation was performed by three professional panelists with respect to (1) fruity fragrance, (2) bitterness remaining in the mouth, (3) aftertaste thickness, and (4) comprehensive evaluation by a five-point method.
(1) Fruity fragrance, (2) bitterness remaining in the mouth, and (3) aftertaste thickness were evaluated in stages from 1 (weak) to 5 (strong), respectively. Here, (1) fruity fragrance refers to a fragrance reminiscent of fruit, and it is considered that this fruity fragrance component mainly involves esters and lactones. Samples A to E are commercially available umeshu or those obtained by adding hexyl hexanoate to the umeshu. For this reason, samples A to E are evaluated as to whether or not the fruity fragrance is strong on the assumption that it has a plum wine-like fragrance.
(4) The overall evaluation (preference) was evaluated stepwise from 1 (poor) to 5 (excellent).
In the evaluations (1), (3), and (4), the scores of the specialized panels were averaged, and those with an average score exceeding 3 were determined to be preferable, and those with an average score exceeding 4 were determined to be particularly preferable. In the evaluation of (2), the scores of the specialized panels were averaged, and those with an average score of less than 3 were determined to be preferable, and those with less than 2 were determined to be particularly preferable.
Based on each evaluation of (1)-(3), it was finally judged by (4) comprehensive evaluation.

3. Results The sensory evaluation results of Test Example 3 are shown in Table 3.

Test Example 4: Sensory evaluation of plum wine product (sample B) to which hexyl hexanoate was added Sample Sample B to which hexyl hexanoate was added was used as a sample. The concentration of hexyl hexanoate in Sample B after addition of hexyl hexanoate is 0.2, 0.4, 0.6, 1.1, 5.1, 10.1, 50.1, 100.1, 279. 1, 478.1, 955.1, 1479.1, 1626.1, 1941.1 ppb. In addition, 0.1 ppb in Table 4 indicates Sample B to which hexyl hexanoate is not added.

2. Evaluation method The sensory evaluation was performed by a five-point method by four specialist panels regarding (1) aroma like plum wine, (2) bitterness remaining in the mouth, (3) thickness of aftertaste, and (4) comprehensive evaluation. In this test example, “Umeshu-likeness” is a fragrance containing main aroma components such as benzaldehyde.
(1) Plum wine-like aroma, (2) Bitter taste remaining in mouth, and (3) Aftertaste thickness are evaluated in stages from 1 (weak) to 5 (strong), respectively, and include 0.1 ppb hexyl hexanoate The sample was evaluated as 3.
(4) The overall evaluation (preference) was evaluated in stages from 1 (inferior) to 5 (excellent), and the evaluation of the sample containing hexyl hexanoate 0.1 ppb was set to 3.
In the evaluations (1), (3), and (4), the scores of the specialized panels were averaged, and those having an average score exceeding 3 points were determined to be preferable, and those having 4 points or more were determined to be particularly preferable. In the evaluation of (2), the scores of the specialized panels were averaged, and those with an average score of less than 3 were determined to be preferable, and those with less than 2 were determined to be particularly preferable.
Based on each evaluation of (1)-(3), it was finally judged by (4) comprehensive evaluation.

3. Results The sensory evaluation results of Test Example 4 are shown in Table 4.

  Samples with a hexyl hexanoate concentration of 0.2 ppb or higher give good results in all items of plum wine aroma, bitter taste in the mouth, and aftertaste thickness compared to samples less than 0.2 ppb, and high palatability It has been shown. However, it was considered that the hexyl hexanoate concentration is preferably 1500 ppb or less with respect to the intensity of aroma like plum wine. In other words, from the viewpoints of umeshu-like aroma, bitter taste remaining in the mouth, and aftertaste thickness, and palatability as a comprehensive evaluation, it is considered that the hexyl hexanoate concentration in umeshu is preferably 0.2 ppb to 1500 ppb. Further, from the results shown in Table 4, the preferable lower limit value of hexyl hexanoate concentration in plum wine is 0.4 ppb, more preferably 0.6 ppb, and the preferable upper limit value is 1000 ppb, more preferably 500 ppb, and still more preferably 300 ppb. It is thought that.

Test Example 5: Sensory evaluation of plum wine product (sample B) to which hexyl hexanoate was added Sample Sample B to which hexyl hexanoate was added was used as a sample. Hexyl hexanoate was added, and the concentration of hexyl hexanoate in plum wine was adjusted to 5.1, 10.1, 20.1 ppb. Sample B to which hexyl hexanoate was not added had a final concentration of 0.1 ppb.

2. Evaluation method Sensory evaluation was performed by four specialist panels.

3. Results The results of sensory evaluation by a specialized panel are shown below.
0.1 ppb: Although it has a fruity fragrance, a bitter taste that seems to be derived from the species remained in the aftertaste.
5.1 ppb: The overall taste thickness was increased and the balance was improved.
10.1 ppb: The thickness of the taste (thickness of the aftertaste) increased from the middle to the second half, and the bitterness was relieved.
20.1 ppb: The taste increased like a sweetener and the bitterness of the aftertaste almost disappeared.

Test Example 6: Sensory evaluation of plum wine product (sample E) to which hexyl hexanoate was added Sample As sample, sample E was used, in which hexyl hexanoate was added and final concentrations were adjusted to 0, 10, 25, 50, 100, and 200 ppb.

2. Evaluation method Sensory evaluation was performed by four specialist panels.

3. Results The results of sensory evaluation by a specialized panel are shown below.
0 ppb: A bitter taste derived from immersed seeds and skin was felt. Overall taste was low.
10-200 ppb: The bitterness was masked, and the thickness was increased to a good overall taste. As the additive concentration increased, the scent of the nose (standing scent) was felt fruity.

Claims (7)

  Plum wine comprising hexyl hexanoate at a concentration of 0.2 to 1500 ppb.   The plum wine according to claim 1, wherein the concentration of hexyl hexanoate is 0.4 to 1000 ppb.   The plum wine of Claim 1 or 2 whose mass ratio (hexyl hexanoate: gamma-decalactone) of hexyl hexanoate and (gamma) -decalactone is 1: 0.1-1: 10000.   The plum wine as described in any one of Claims 1-3 which does not use fruit or fruit juice other than a plum substantially as a raw material.   A method for producing plum wine, comprising adjusting the concentration of hexyl hexanoate in plum wine to 0.2-1500 ppb.   A method for enhancing the taste thickness of plum wine, comprising adjusting the concentration of hexyl hexanoate in plum wine to 0.2-1500 ppb.   A method for reducing the bitterness of plum wine, comprising adjusting the concentration of hexyl hexanoate in plum wine to 0.2-1500 ppb.