JP6426949B2 - Fruit wine - Google Patents

Description

  The present invention relates to fruit wines, in particular wines, which contain specific amounts of 6-shogaol and 6-gingerol.

  We sometimes warm up and drink wine such as wine during cold season. Such beverages are called hot wines and the like in Japan, and are known as beverages suitable for cold seasons because they can warm the body.

  However, there is no document comprehensively examining the flavor and taste of fruit wine when warmed.

  The flavor and taste when the fruit liquor is warmed, unlike those at normal temperature or lower temperature, have not been fully studied. An object of the present invention is to provide a fruit liquor which exhibits excellent smell and taste when warmed.

The inventors have shown that fruit wines containing certain amounts of 6-shogaol and 6-gingerol exhibit excellent aroma and taste when warmed. The present invention relates to, but is not limited to:
(1) Fruit wine whose total amount of 6-shogaol and 6-gingerol is 0.5 to 2.3 mg / L.
(2) Further, d-limonene is contained, and the weight ratio of the content (B) of d-limonene to the total amount (A) of 6-shogaol and 6-gingerol contained in the fruit wine (B / A) The fruit liquor according to (1), wherein is from 0.02 to 0.7.
(3) The fruit wine according to (1) or (2), which further contains citric acid, and the content of citric acid is 100 to 24,000 mg / L.
(4) Fruit wine according to any one of (1) to (3), which is wine.
(5) The fruit wine according to any one of (1) to (4), which is a heated hot beverage or is heated and consumed as a hot beverage.
(6) The fruit wine according to any one of (1) to (5), wherein the alcohol content is 1 to 15 v / v%.
(7) Fruit wine according to any one of (1) to (6) which does not contain anisaldehyde.
(8) A method for producing a fruit wine, comprising adjusting the total amount of 6-shogaol and 6-gingerol in the fruit wine to 0.5 to 2.3 mg / L.

  The fruit liquor of the present invention, in particular, exhibits excellent odor and taste when warmed. Specifically, it is the continuation of the fruit incense and the reduction of the feeling of irritation.

(Fruit wine)
The term "fruit wine" as used herein means a beverage obtained by alcohol fermentation of fruit juice, which is a raw material, by the action of yeast. Examples of the raw material include grape juice, apple juice, peach juice, grapefruit juice, pineapple juice, mango juice, and these juices may be used alone or in combination of two or more. Although the fruit wine in the present invention is not limited to the category based on the law such as liquor tax law as long as this definition is satisfied, the scope of the fruit wine in the present invention includes fruit liquor, sweet fruit wine and liqueur according to the Japanese liquor tax method. included. Fruit wine produced using grape juice as a main ingredient is generally referred to as "wine", which is one of the preferred fruit wines in the present invention. Wines include red wine, white wine and rosé wine. More preferably, the fruit liquor is white wine.

  The flavor and taste of the fruit liquor of the present invention are particularly good when heated to a hot beverage. Therefore, a preferred embodiment of the fruit wine of the present invention is a heated hot beverage or one which is warmed and consumed as a hot beverage. Typically, the beverage is heated to about 50 to 70 ° C. and provided for drinking. To describe for confirmation, the latter embodiment is not a hot beverage actually warmed but a fruit wine before warming. For example, wine to be provided as a hot beverage is distributed or stored at room temperature or lower and warmed before drinking and provided as a hot beverage, and the beverage before warming is Included in the latter embodiment. Generally, wine to be provided as a hot beverage is prepared so that the aroma and taste are suitable for drinking when warmed, to be provided as a hot beverage. Such wines and wines that are actually warmed are sometimes referred to as "hot wines".

(6- Shogaol and 6-gingerol)
The total amount of 6-shogaol and 6-gingerol contained in the fruit wine of the present invention is 0.5 to 2.3 mg / L, preferably 0.55 to 2.0 mg / L, more preferably 0.6 It is -1.6 mg / L, more preferably 0.8-1.4 mg / L. If the content is in this range, the aroma and taste of fruit wine will be good.

  When producing fruit wine, purified or isolated 6-shogaol may be used, a raw material containing 6-shogaol may be used, or both of them may be used. This is also true for 6-gingerol. If the amount of the raw material containing 6-shogaol, 6-gingerol, and at least one of them is used appropriately, the contents of 6-shogaol and 6-gingerol in fruit wine will be in an appropriate range. . As a raw material containing 6-shogaol and / or 6-gingerol, for example, ginger plants such as ginger and flowering ginger and extracts thereof can be mentioned. When using the said raw material in this invention, such a raw material may be used independently and may be used combining 2 or more.

  The content of 6-shogaol and 6-gingerol is preferably measured by HPLC.

(D-limonene)
The fruit liquor of the present invention preferably contains d-limonene. The weight ratio (B / A) of the content (B) of d-limonene to the total amount (A) of 6-shogaol and 6-gingerol contained in the fruit wine of the present invention is preferably 0.02 to 0. , More preferably 0.02 to 0.5, more preferably 0.04 to 0.4, more preferably 0.05 to 0.25, more preferably 0.05 to 0.2.

  When producing fruit wine, purified or isolated d-limonene may be used, a raw material containing d-limonene may be used, or both of them may be used. If the ratio of the amount used of the raw material containing 6-shogaol, 6-gingerol, and at least one of them, and the used amount of the raw material containing d-limonene and it is appropriate, the ratio by weight in fruit wine (B / A) can also be in an appropriate range. The raw material containing d-limonene includes, for example, fruits and peels of citrus fruits such as orange, orange, grapefruit, lemon, eggplant, lime, and their juices and extracts. When using the raw material containing d- limonene in this invention, such a raw material may be used independently and may be used combining 2 or more.

  The content of d-limonene may be measured by any known method such as HPLC.

(citric acid)
The fruit liquor of the present invention preferably contains citric acid. The content of citric acid in the fruit wine of the present invention is preferably 100 to 24,000 mg / L, more preferably 200 to 24,000 mg / L, more preferably 200 to 12000 mg / L, and more preferably 2000 to 10000 mg / L.

  When producing fruit wine, purified or isolated citric acid may be used, a raw material containing citric acid may be used, or both of them may be used. If the amount of citric acid itself and the raw material containing it are appropriate, the content of citric acid in fruit wine will be in an appropriate range. The raw material containing citric acid includes, for example, fruits and peels of citrus fruits such as orange, orange, grapefruit, lemon, eggplant, lime and the like, and their juices and extracts. When using the raw material containing a citric acid in this invention, such a raw material may be used independently and may be used combining 2 or more.

  The content of citric acid may be measured by any known method such as HPLC.

(alcohol)
The alcohol concentration of the fruit wine of the present invention is not particularly limited, but preferably 1 to 15 v / v%, more preferably 5 to 12 v / v%. Unless otherwise stated, "alcohol" in the present specification means ethanol.

  The alcohol concentration of the fruit wine of the present invention can be measured by any known method, but can be measured, for example, by a vibrating densitometer. Specifically, a sample is prepared from fruit wine by removing carbon dioxide gas by filtration or ultrasonic wave as needed, and the sample is directly flame-distilled, and the density of the obtained distillate at 15 ° C. Measure and add the table in Table 2 Alcohol Content and Density (15 ° C) and Specific Gravity (15/15 ° C) Conversion, which is an appendix table of the National Tax Agency's predetermined analysis method (19th National Tax Agency official order No. 6, revised on June 22, 2007) It can be determined by conversion using the “table”. When the alcohol concentration is a low concentration of less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.

(Other ingredients)
The fruit wine of the present invention may contain other ingredients as long as the effects of the present invention are not impaired. For example, flavor and taste may be adjusted using spices such as clove and cinnamon, fruit juice and the like.

  In addition, sugar may be included to adjust the taste. Examples of saccharides include glucose, fructose, sucrose, maltose and the like, and saccharides can be used alone or in combination of two or more. Or you may use the raw material containing saccharides, for example, a sugar liquid and honey. When sugars are contained in the fruit wine of the present invention, the content thereof can be estimated using the Brix value as an index. The Brix value is preferably 7 to 20, more preferably 10 to 18.

  In addition, the fruit wine contains additives commonly added to beverages, such as flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, etc. can do. Carbonic acid may be contained, but since it volatilizes when heated, fruit wine which does not contain carbonic acid is preferable. Moreover, it has also been confirmed that it is not preferable that the fruit wine of the present invention contains anisaldehyde in terms of aroma and taste. Therefore, it is also not preferable to use anise containing anisaldehyde as a raw material.

(Production method)
The present invention, in another aspect, is a method of producing fruit wine. The method comprises adjusting the total amount of 6-shogaol and 6-gingerol in the fruit liquor to 0.5 to 2.3 mg / L. The contents and proportions of 6-shogaol, 6-gingerol and other components, and their preferred ranges, and their adjustment methods are as described above for the fruit wine. The adjustment may be performed in any order. The content and ratio in the finally obtained fruit wine may be within the required range. In addition, as a raw material of fruit wine and a method of fermenting the same, known methods may be used.

  When the fruit juice is added to the fruit wine obtained as described above, the fruit juice may be one obtained by squeezing the fruit, or may be obtained by concentrating the fruit juice thus obtained. It is good. In addition, frozen juice obtained by freezing those juices may be used, or part or all of them may be melted and used.

  When the spice is added to the fruit liquor, the spice is usually dried, but it does not have to be. The dried spice may be dipped in the wine as it is, or an extract obtained by extraction with a solvent (water, ethanol, etc.) may be used.

  The timing of addition and temperature of the addition of fruit juice and spices to fruit wine are not particularly limited. Fruit juice, spices and the like may be added to a container (stainless steel tank etc.) in which the fruit wine of the raw material is held, or a part of the fruit wine is extracted from the tank and the juice, spices and the like are dissolved therein It may be added by a method of adding it to the original tank again after letting the When the fruit wine is a blend of a plurality of fruit wines, the fruit juice obtained may be blended with other fruit wines after the addition of fruit juice, spices and the like to one or more of the fruit wines to be blended. And may be added after blending. In addition, juice, spices and the like may be added after filtration or sterilization of fruit wine. After mixing the raw materials, it is preferable to stir the wine by a method such as bubbling an inert gas such as nitrogen using a stirrer. The temperature at that time is not particularly limited.

(Container-packed beverage)
The fruit liquor of the present invention can be packaged. The form of the container is not limited in any way, and it can be filled in a sealed container such as a bottle, a can, a barrel, or a plastic bottle to make a container-packed beverage.

(Number range)
For the sake of clarity, the numerical range represented by the lower limit and the upper limit in the present specification, that is, the “lower limit to the upper limit” includes the lower limit and the upper limit. For example, the range represented by "1-2" includes 1 and 2.

  Hereinafter, the present invention will be described based on examples, but the present invention is not limited to these examples.

(Reference Example 1)
Commercially available ginger extract was added to white wine as a raw material in various amounts (0.24 g / L to 12 g / L) to produce beverages 1 to 5 as hot wine. Next, 2.4 g / L of the ginger extract and commercial lemon juice of various amounts (0.8 g / L to 160 g / L) are added to the same raw material white wine to obtain a beverage 6 as a hot wine To 11 were produced. 6-shogaol, 6-gingerol, d-limonene, for beverages 1 to 11 and two types of commercially available white mulled wines (Sample 1: Sternthaler Grewwine, sample 2: Kessler Zink Grewwine) And the content of citric acid was measured.

  The 6-gingerol and 6-shogaol in the beverage were measured by the following method using a liquid chromatograph-mass spectrometer (manufactured by Agilent Technologies).

Column: Inertsil ODS-2 φ2.1 mm × 150 mm, film thickness 5 μm
Mobile phase: mixed solution of water, methanol and acetic acid 0.2 ml / min
Column temperature: 40 ° C
Ionization method: Electrospray (positive ion detection mode)
Sample preparation: 2 g of a sample was weighed, 2 ml of methanol was added, and ultrasonic waves were applied for 10 minutes and allowed to stand. The volume was adjusted to 20 ml and used for experiments.

  The amount of citric acid in the beverage was measured by the following method using a high performance liquid chromatograph (LC-10 series manufactured by Shimadzu Corporation).

Equipment used: Controller (SCL-10A), Liquid transfer pump (LC-10AD), Degasser (DGU-14A), Column bath (CTO-10AC), Autosampler (SIL-10AD), Conductivity detector (CDD- 6A), chromatography pack (C-R7Aplus), column (two Shim-pack SCR-102H (8 mm ID × 300 mm L) in series), guard column (SCR-102 H (6 mm ID × 50 mm L)))
Transfer solution: 4.8 g of p-toluenesulfonic acid is weighed into a 1 L measuring flask, made up to volume with distilled water, diluted 5 times at the time of use, and filtered with a 0.45 μm membrane filter as transfer solution did. In addition, 4.8 g of p-toluenesulfonic acid, 150 mg of EDTA and 20.9 g of Bis-Tris are weighed into a 1 L measuring flask and made up to volume with distilled water as a solution to be reacted after passing through the column, and it is diluted 5 times at the time of use And filtered using a 0.45 μm membrane filter.

Flow rate: 1.6 ml / min Detection: conductivity (Polarity set to +)
Sample injection volume: 10 μl
Analysis time: 30 minutes The amount of limonene in each beverage was measured by the following method using a gas chromatograph-mass spectrometer (manufactured by Agilent Technologies).

Equipment used: 6890N / 5975B inertXL
Column: DB-WAX φ0.25 mm × 30 m, film thickness 0.25 μm
Moving gas: Helium 1 ml / min
Ion source temperature: 230 ° C
Ionization method: EI
Sample preparation: 2 to 1 g of a sample was weighed and diluted to 20 ml with water, 20 ml of diethyl ether and 8 g of sodium chloride were added, shaken and allowed to stand. The diethyl ether layer was collected and subjected to an experiment.

  The amount of limonene in each of the beverages 6 to 11 was estimated based on the amount of limonene in the raw wine, the amount of limonene in the lemon juice added, and the amount of juice added.

  The results are shown in Table 1

  Next, the prepared hot wine and another company's hot wine are heated to 55 ° C. for tasting, and from the three viewpoints of “good smell”, “good taste” and “sustainability”, 7 people The panel was subjected to sensory evaluation according to the following criteria (1 to 5), and the average value was determined. The higher the score, the better.

1: not feel at all 2: feel only a little 3: feel a little 4: feel 5: feel strongly The "stimulation" was evaluated according to the following criteria (1 to 5 points) and the average value was determined. Unlike the above evaluation, a lower score is preferable.

1: I do not feel at all 2: I hardly feel 3: I only feel a little 4: I feel a little 5: I feel strong I also made a comprehensive evaluation. Scores of 4.8 points or more pertain to any item, and those with 3 points or less not attached to any item (except for a sense of stimulation) are ◎, those with a score of 2 or less or a sense of stimulation of 5 Those that are attached are marked with ×, and others are marked with ○. Each symbol has the following meaning.

:: very good ○: good ×: bad The results are shown in Table 2. From the results in Table 2, it can be seen that the mulled wine with 6-shogaol and 6-gingerol content in a specific range has a milder, better taste, less irritating feeling, and a longer lasting flavor compared to others. It became clear that there was.

Claims (8)

It is a fruit wine having a total amount of 6-shogaol and 6-gingerol of 0.55 to 1.4 mg / L, further containing d-limonene, and 6-shogaol contained in the fruit wine The weight ratio (B / A) of the content (B) of d-limonene to the total amount (A) of 6-gingerol is 0.07 to 0.4 , further contains citric acid, and is contained in the fruit wine Said fruit wine, wherein the content of citric acid is 132-19978.2 mg / L. It is a fruit wine having a total amount of 6-shogaol and 6-gingerol of 0.6 to 1.4 mg / L, further containing d-limonene, and 6-shogaol contained in the fruit wine The weight ratio (B / A) of the content (B) of d-limonene to the total amount (A) of 6-gingerol is 0.04 to 0.4 , further contains citric acid, and is contained in the fruit wine Said fruit wine, wherein the content of citric acid is 132-19978.2 mg / L. The fruit wine according to claim 1 or 2 , which is a wine. The fruit wine according to any one of claims 1 to 3 , which is a warmed hot beverage or a beverage which is warmed and consumed as a hot beverage. The fruit wine according to any one of claims 1 to 4 , wherein the alcohol content is 1 to 15 v / v%. The fruit wine according to any one of claims 1 to 5 , which does not contain anisaldehyde. A method for producing a fruit wine, comprising adjusting the total amount of 6-shogaol and 6-gingerol in the fruit wine to 0.55 to 1.4 mg / L, and 6 contained in the fruit wine Adjusting the weight ratio (B / A) of the content (B) of d-limonene to the total amount (A) of shogaol and 6-gingerol to 0.07 to 0.4 , The method wherein the citric acid content is 132-19978.2 mg / L. A method for producing a fruit wine, comprising adjusting the total amount of 6-shogaol and 6-gingerol in the fruit wine to 0.6 to 1.4 mg / L, and 6 contained in the fruit wine -Adjusting the weight ratio (B / A) of the content (B) of d-limonene to the total amount (A) of shogaol and 6-gingerol to 0.04 to 0.4 , The method wherein the citric acid content is 132-19978.2 mg / L.