JP5013231B2 - Umeshu manufacturing method - Google Patents

Description

  The present invention relates to a method for producing plum wine, and more particularly to a method for producing plum wine that has a deep red color and has a sharp and rich body.

  Plum wine belongs to liqueurs under the liquor tax law, and has been made for drinking for a long time in ordinary households. In recent years, the demand for plum wine has increased due to health consciousness, and plum wine using various ingredients has been released.

  Plum wine is usually made by a method of preparing sweet saccharides such as ume and rock sugar in alcohol such as shochu and storing it in a cool and dark place for 1 to 3 years. It is transparent and has a light brown color. Demands for higher concentrations of color and flavor.

  Thus, a novel method for producing plum wine is proposed in which green plum, sugar and red perilla leaves are added to shochu (see Patent Document 1). There is also a method for improving the flavor and color tone of plum wine by adding plum fruit and sweet saccharides to an alcohol-containing liquid and extracting the plum fruit components and then separating the plum fruit and performing heat treatment (Patent Document 2). reference.).

Japanese Examined Patent Publication No. 63-60992 JP-A-10-84939

  However, the method for producing umeshu proposed in Patent Document 1 above is a technique for obtaining a new plum wine having characteristics of color and incense using the ingredients of red perilla used for the production of umeboshi. Since the extract of Ome and the extract of red perilla were mixed, it did not taste the original taste of Umeshu. In addition, the technique described in Patent Document 2 heats an extract that does not substantially contain plum fruit to increase the optical density by 0.1 or more, and produces a plum wine that has no aftertaste and a good aftertaste in a short time. However, it did not obtain the plum wine exhibiting the deep red color of the present invention.

  The present invention has been made in view of the above problems, and as a result of intensive studies, it has been found that an aqueous solution extracted from the roots of plum trees and plum trees, which has been conventionally unrelated to the production of plum wine, has a deep red color. In addition to presenting an unprecedented deep red color, we have provided a method for producing sharp and rich plum wine.

  For this reason, the method for producing umeshu of the present invention is to mix a predetermined volume of ume, sweet saccharide, and distilled liquor with an alcohol content of 35 ° C. or more, and add an appropriate amount of washed umeki or plum tree roots at room temperature. It is characterized by charging.

  In addition, as for the root of Ome, Umeki, or a plum tree used for the manufacturing method of the said umeshu, it is desirable that all are obtained by agrochemical-free cultivation, and the alcohol content is adjusted by split water as needed.

  According to the method for producing umeshu according to the present invention, an excellent effect that umeshu can be produced that uses a plum, tree, root, and fruit, has a deep red color and can taste the original flavor and taste of ume. Have.

  Moreover, it has the outstanding effect that the effective utilization of the ume tree and the ume tree root which were discarded without being used until now is attained.

It is process drawing which shows the manufacturing method of the plum wine of this invention.

  Hereinafter, the manufacturing method of plum wine of this invention is demonstrated based on drawing which shows the process. FIG. 1 is a process diagram illustrating a method for producing plum wine according to the present invention.

  As shown in the figure, the production process of umeshu according to the present invention includes a white liquor 1 that is distilled liquor, a washed ume 2 that is plum fruit, and an icing sugar 3 that is sweet saccharide, and is further cut and washed. , And soaking 5 and 6 for a predetermined period of time, removing Ome 2 and Umeki 4, and performing cold and dark storage 7 to produce umeshu 8.

  According to the method for producing umeshu of the present invention comprising the above-described production steps, a deep red color can be exhibited and the original flavor and taste of ume can be matched. Moreover, conventional manufacturing equipment can be used as the manufacturing equipment.

  Next, the manufacturing method of the plum wine of this invention is demonstrated in detail.

(Primary pickles)
1 kg of ume, 2 kg of rock sugar, 0.5 kg of plum tree cut and cut to a predetermined length, and 1.8 l of white liquor (alcohol content 35 degrees) are put into a glass container of a predetermined dose.
(Secondary pickles)
After pickling for 3 months, remove only Umeki and continue pickling.
(Cold dark storage)
After pickling for a further three months from the secondary pickling, remove the ume and store in cold and dark.
(filtration)
The plum wine stored in the cold and dark was filtered through a 0.2-0.6 mm mesh filter to remove impurities, and a dark red plum wine was obtained.
(Dilution of plum wine)
The plum wine obtained by the above method was mixed with soft water to obtain the plum wine of the desired color and taste.

  The plum wine obtained by the production method comprising the above steps had sharpness and richness, and was mellow and good for throat. In particular, by adding ume trees, it is possible to obtain a collection of plums that have a deep red color that cannot be obtained only with ome. In the present embodiment, explanation has been given using Umeki, but it goes without saying that other parts (for example, Umeki root, leaves, etc.) may be used. Furthermore, although white liquor is used as distilled liquor having an alcohol content of 35 degrees or more, other distilled liquor (eg, shochu, whiskey, etc.) may be used.

  As described above, according to the method for producing umeshu according to the present invention, umeshu can be produced that uses dark ume-derived trees, roots, and fruits, and has a deep crimson color, which can match the original flavor and taste of ume. In addition, it is possible to effectively use plum trees and plum tree roots that have been discarded without being used.

1 White liquor 2 Ome 3 Ice sugar 4 Umeki 5, 6 Pickles 7 Cold storage 8 Plum wine

Claims (1)

  A method for producing umeshu, which comprises mixing a predetermined volume of green plum, sweet saccharide, and distilled liquor with an alcohol content of 35 ° C. or more, adding an appropriate amount of washed ume tree or plum tree root, and charging it at room temperature.

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