JPH0724566B2 - Post-processing method of wine characterized by adding red shiso - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (A) Field of Industrial Application The present invention is characterized in that, in the field of post-processing of wine to which red perilla is added, red leaves of red perilla are added to heated wine. The present invention relates to a post-processing method for wine, which aims to significantly reduce costs by reducing the number of steps, reducing the amount of raw materials used, and shortening the aging period.

(B) Conventional Technology Conventionally, "a post-processing method for wine, which is characterized by immersing red perilla soaked in sugar into wine and simultaneously adding coloring and flavor in one step." 2-1869
No. 75) (hereinafter referred to as prior art (1)).

In addition, "a method of producing plum wine with a characteristic flavor and color sensation by adding ume, sugar and red perilla leaves to shochu." A method for producing umeshu, which comprises adding an organic acid extract of the leaves of red perilla or the leaves of red perilla. "
11085) (hereinafter referred to as the prior art (2)).

Using these conventional techniques, in the process of experimenting the post-processing of wine to which red perilla is added, the conventional technique has a lot of waste in the production process such as the amount of raw materials used, the process, and the aging period.
It turns out that this has led to higher costs.

(C) Problems to be Solved by the Invention As described above, the related art (1) and the related art (2) have a drawback that there is much waste in the production process and the cost is increased. The problem to be solved by the present invention is to eliminate the drawbacks of the prior art, and to realize a significant reduction in cost by reducing the steps, reducing the amount of raw materials used, and shortening the aging period.

(D) Means for Solving the Problem In order to eliminate the above-mentioned drawbacks of the prior art and to significantly reduce the cost, a post-processing method that realizes a reduction in the number of processes, a reduction in the amount of raw materials used, and a shortening of the aging period. Is to develop.

Prior to the research, the process of the conventional technique was examined.
In the prior art (1), "a post-processing method for wine, characterized in that red shiso, which has been sufficiently processed to remove sugar, is soaked in wine, and coloring and flavor are added simultaneously in one step." However, it is "in one process ..." on the assumption that "red shiso that has been sufficiently processed to remove sugar by sugar" has already been made.
If you include the pre-process of "sufficiently removing red perilla with sugar," the total is two processes.

In order to reduce the cost, it is necessary to reduce these two steps to one step, and "eliminate red perilla with sugar."
Although it was decided to delete the process, it was clear that the aqua contained in red shiso impaired the flavor of the wine, and it was necessary to supplement this with other means. To solve this problem,
A number of experiments were repeated while changing the amount of sugar and citric acid used, but the amount of sugar and citric acid used did not change much from the past, and it resulted in a bad effect on the taste and was unsuccessful. there were.

Next, as a means of promoting the reaction, the wine to be processed was heated and reacted with sugar and citric acid, and various experiments were conducted while changing the amount of sugar and the amount of citric acid used. No good results were obtained.

As is well known, wine evaluation is judged by delicate points according to human taste, smell, and vision, and a slight difference is evaluated as wine individuality. Considering that a slight difference in setting conditions determines success or failure, we tried again and tried various experiments while fine-tuning the heating temperature, the amount of red shiso, the amount of sugar, and the amount of citric acid used. After repeating the above-mentioned studies, a mixture of 2 kg of red shiso leaves without squeezing, 1 kg of sugar and 150 g of citric acid was immersed in the wine 10 heated to 80 ° C. of the present invention, and the wine was aged for 8 hours in storage. As a result, the delicate post-processing for adding and fixing coloring, flavor, and sweetness to the wine was succeeded without impairing the flavor of the wine, and a significant reduction in cost could be achieved as described later.

In the post-processing method of the present invention, as shown in Table 1 below, which is a comparison table of the present invention and the prior art, when the present invention is compared with the prior art (1), the amount of red perilla leaves used in the prior art ( In 1/5 of 1), the amount of sugar used has been greatly reduced to 1/3 of that of the conventional technology (1), and in the production process, two steps of the conventional technology (1) have been achieved. In the aging period for one step, the one month of the conventional technique (1) was significantly shortened to eight hours, and the cost reduction, which is the object of the present invention, could be achieved.

Also, when comparing the present invention and the conventional technique (2), the amount of red perilla leaves used is two-thirds of that of the conventional technique (2), and the amount of sugar used is three-thirds of that of the conventional technique (2). A significant reduction of 1 has been achieved, and even in the production process, 2 of the conventional technology (2) has been achieved.
Prior art (2) even in the aging period with one process
The total period of 2 weeks, 1 week for the early aging period and 1 week for the late aging period, was significantly shortened to 8 hours, and the cost reduction, which is the object of the present invention, could be achieved.

(E) Example 2 A mixture of 2 kg of red shiso leaves, 1 kg of sugar and 150 g of citric acid, which had not been removed, was dipped in wine 10 heated to 80 ° C.,
By aging the wine for 8 hours at room temperature, coloring, flavor and sweetness were additionally fixed to the wine.

(F) Effects of the Invention In the prior art, there was much waste in the production process such as the amount of raw materials used, the process, the aging period, etc., leading to an increase in cost.

The present invention eliminates this shortcoming of the prior art, reduces the number of steps,
The goal is to develop a post-processing method for wines that achieves significant cost reductions by reducing the amount of raw materials used and shortening the aging period.
Judging by the subtle points of odor and vision, the slight difference is evaluated as the individuality of the wine, so in consideration of the fact that a slight difference in the post-processing setting conditions determines the success or failure, it is difficult to set the conditions, While repeating failures, they have tried a number of experiments, and after earnest research, reduced the number of processes, reduced the amount of raw materials used, shortened the aging period, and completed the present invention that achieves a significant cost reduction.

The details of the effect of the present invention are as shown in Table 1 below, which is a comparison table of the present invention and the prior art. When the present invention is compared with the prior art (1), the amount of red perilla leaf used is the prior art ( 5 of 1)
The amount of sugar used has been reduced to one-third that of the conventional technology (1), and the production process has
Achieved a drastic reduction in cost, which is the object of the present invention, by achieving 2 steps of the conventional technology (1) in 1 step and significantly shortening one month of the conventional technology (1) to 8 hours in the aging period The effect is great.

Also, when comparing the present invention and the conventional technique (2), the amount of red perilla leaves used is two-thirds of that of the conventional technique (2), and the amount of sugar used is three-thirds of that of the conventional technique (2). A significant reduction of 1 has been achieved, and even in the production process, 2 of the conventional technology (2) has been achieved.
Prior art (2) even in the aging period with one process
Achieved a total reduction of 8 hours from the previous aging period of 1 week and the late aging period of 1 week to 8 hours.
The cost reduction, which is the object of the present invention, has been achieved, the effect is great, and the industrial utility value is great.

(Since the amount of red perilla and sugar used in the prior art (2) is described as 1 in the publication, it has been corrected to 10.) As described above, according to the present invention, the prior art (1) and the prior art ( We achieved a significant reduction in costs that could not be achieved in 2), and were able to achieve advanced effects.

Claims (1)

[Claims] 1. A wine 10 heated to 80 ° C. is dipped in a mixture of 2 kg of red shiso leaves without sugar removal, 1 kg of sugar and 150 g of citric acid, and the wine is aged for 8 hours to obtain coloring, flavor, and flavor. A post-processing method for wine, which is characterized by adding sweetness.