JPS6342511B2 - - Google Patents
Info
- Publication number
- JPS6342511B2 JPS6342511B2 JP14260983A JP14260983A JPS6342511B2 JP S6342511 B2 JPS6342511 B2 JP S6342511B2 JP 14260983 A JP14260983 A JP 14260983A JP 14260983 A JP14260983 A JP 14260983A JP S6342511 B2 JPS6342511 B2 JP S6342511B2
- Authority
- JP
- Japan
- Prior art keywords
- fruit juice
- fermentation
- alcohol
- fermented
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000015203 fruit juice Nutrition 0.000 claims description 25
- 238000000855 fermentation Methods 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 17
- 239000012528 membrane Substances 0.000 claims description 16
- 238000000108 ultra-filtration Methods 0.000 claims description 8
- 235000013361 beverage Nutrition 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000012466 permeate Substances 0.000 description 9
- 235000013399 edible fruits Nutrition 0.000 description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 239000007858 starting material Substances 0.000 description 4
- 230000001476 alcoholic effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000012465 retentate Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 241001672694 Citrus reticulata Species 0.000 description 2
- 235000013532 brandy Nutrition 0.000 description 2
- 229920002301 cellulose acetate Polymers 0.000 description 2
- 235000019990 fruit wine Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 239000004372 Polyvinyl alcohol Substances 0.000 description 1
- 241000587192 Sporobolus apiculatus Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 241000006364 Torula Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 241000191335 [Candida] intermedia Species 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000004907 flux Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 239000012510 hollow fiber Substances 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 229920002492 poly(sulfone) Polymers 0.000 description 1
- 229920002239 polyacrylonitrile Polymers 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 229920002451 polyvinyl alcohol Polymers 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Vaporization, Distillation, Condensation, Sublimation, And Cold Traps (AREA)
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Description
本発明は、醗酵による香味をもつ果実飲料の製
造法に関する。
従来、果実酒の製造において、原料果汁の醗酵
処理後の醗酵果汁を限外濾過膜処理して、酵母等
を除去し、貯蔵熟成することは公知であり、また
原料果汁を限外濾過膜処理して得た透過液を醗酵
処理することも公知である。
本発明者等は、果実酒類でなく、醗酵による香
味を有する果汁飲料を製造することについて研究
した結果、本発明を達成したのである。
本発明は、アルコール含有量１％未満の醗酵に
よる香味をもつ果汁飲料を製造することを目的と
する。
本発明は、原料果汁の醗酵処理の終了前、即
ち、原料果汁中の糖分の消費度合が100％未満に
おいて、該醗酵処理果汁を限外濾過膜処理によ
り、透過液と非透過液とを分別した後、透過液を
１％未満の低アルコール含有果汁飲料とすること
を特徴とする醗酵による香味をもつ果実飲料の製
造法である。
そして、本発明では、非透過液は、残余の糖分
と酵母を含有しているので、次回のスターターま
たは、蒸留酒用として使用することができるので
ある。
なお、本発明での１％未満の低アルコール含有
とは、果実酒を意味するのではなく、果実飲料で
あることを意味する。また、本発明における原料
果汁とは柑橘類、リンゴ、ブドウなどの果実を搾
汁処理し固形分の分離処理したもの、該果汁を濃
縮処理したものまたは加糖処理したものを意味す
る。
アルコール醗酵における酒母の調整と醗酵は常
法によつて行う。醗酵に際し用いる酵母としては
サツカロミセス属のＳ、ellipsoides、S.
apiculatus、S.cerevisiae、トルラ属の
Mycotorula intermedia、Torulopsis dettiaな
どである。
限外濾過膜としては素材は、ポリビニルアルコ
ール系、酢酸セルロース系、ポリエステル系、ポ
リアクリロニトル系、ポリスルフオン系などの合
成樹脂膜が使用される。また型式は平膜型、チユ
ーブラー型、中空繊維型（キヤピラリー型）が使
用できるが、透過流束および膜モジユールの洗浄
の点から膜は分画分子量10000〜50000モジユール
はチユーブラー型、キヤピラリー型が好ましい。
果汁の醗酵途中、即ち、醗酵終了前における膜
分離の時期は必要なアルコール生成量によつて決
定される。
最終製品中のアルコール含有量が1.0％未満で、
果実酒でない果汁飲料とすると共に、残渣（非透
過液）を、醗酵スターターや蒸留酒用となすため
の醗酵果汁中のアルコール含有率、醗酵度合を次
の表の(1)、(2)に示す。
The present invention relates to a method for producing a flavored fruit beverage by fermentation. Conventionally, in the production of fruit liquor, it is known that the fermented fruit juice after fermentation is treated with an ultrafiltration membrane to remove yeast, etc., and then stored and aged. It is also known to ferment the permeate obtained. The present inventors achieved the present invention as a result of research into producing a fruit juice beverage with a flavor obtained by fermentation rather than a fruit alcoholic beverage. The object of the present invention is to produce a fruit juice beverage with fermentation flavor and an alcohol content of less than 1%. The present invention separates the fermented fruit juice into a permeated liquid and a non-permeated liquid by ultrafiltration membrane treatment before the end of the fermentation process of the raw fruit juice, that is, when the degree of consumption of sugar in the raw fruit juice is less than 100%. This is a method for producing a flavored fruit beverage by fermentation, which is characterized in that the permeated liquid is then turned into a fruit juice beverage with a low alcohol content of less than 1%. In the present invention, the retentate contains residual sugar and yeast, so it can be used as a starter for the next time or for distilled spirits. Note that the low alcohol content of less than 1% in the present invention does not mean a fruit wine, but a fruit drink. In addition, the raw fruit juice in the present invention refers to fruit juice such as citrus fruits, apples, grapes, etc. that has been squeezed and solids separated, or fruit juice that has been concentrated or sweetened. Adjustment of the yeast mother and fermentation in alcoholic fermentation are carried out by conventional methods. Yeasts used for fermentation include Satucharomyces S, ellipsoides, and S.
apiculatus, S.cerevisiae, Torula spp.
These include Mycotorula intermedia and Torulopsis dettia. As the ultrafiltration membrane, synthetic resin membranes such as polyvinyl alcohol, cellulose acetate, polyester, polyacrylonitrile, and polysulfon are used. Also, flat membrane type, tubular type, and hollow fiber type (capillary type) can be used, but from the viewpoint of permeation flux and cleaning of membrane modules, tubular type and capillary type are preferable for membranes with molecular weight cutoff of 10,000 to 50,000 modules. . The timing of membrane separation during fermentation of fruit juice, ie, before the end of fermentation, is determined by the required amount of alcohol produced. Alcohol content in the final product is less than 1.0%,
In order to make a fruit juice drink that is not a fruit wine, and to use the residue (unpermeated liquid) as a fermentation starter or distilled liquor, the alcohol content and degree of fermentation in the fermented fruit juice are as shown in (1) and (2) in the following table. show.
【表】
用いた。
[Table] Used.
【表】
用いた。
醗酵果汁における限外濾過膜装置の膜分離によ
つて醗酵処理果汁100部に対し60〜80部の透過液
と20〜40部の非透過液が得られ、透過液はアルコ
ール含有果汁飲料の製造とされ、非透過液は酵母
を含むため次回のアルコール醗酵用の酒母として
利用し、または完全に醗酵させたのち、蒸留器
（ポツトステイル）を用いて蒸留酒を製造し熟成
によりブランデーとすることができるのである。
本発明では、原料果汁をアルコール醗酵させ、
その終了前に、限外濾過膜処理によつて分別され
た透過液は、アルコールの含有割合が極めて低
く、そのまま又は極めて簡単な調整によつて、醗
酵による香味をもつ果実飲料とされ、非透過液
は、アルコール醗酵スターターまたは蒸留酒用に
供され得るのである。
実施例
みかん果汁（糖度10.5゜BX不活性固形分0.5％以
下）10にサツカロミセス、エリプソイド（Ｓ、
ellipsoide）を酒母として加え20℃で２日間醗酵
させた。これをセルローズアセテート膜（分画分
子量20000）の限外濾過膜装置で濾過し、透過液
７Kgおよび非透過液（残液）2.8Kgを得た。透過
液は糖度8.3゜BX（残糖分8.0％）アルコール0.95％
であつた。非透過液は次回のスターターに使用し
得るものであつた。
実施例
みかん濃縮果汁（糖度22゜BX不活性固形分0.5
％以下）10を20℃で３日間実施例１の方法で醗
酵処理し限外膜処理して、透過液6.5Kgおよび非
透過液（残液）3.2Kgを得た。透過液は糖度
12.2゜BX（残糖分11.7％）アルコール3.9％であつ
た。蔗糖800ｇクエン酸55ｇ純水5650ｇを混合調
製し13Kgを得た。分析値は糖度20.5゜BX酸度0.8％
アルコール1.95％であつた。
これを冷水で２倍に希釈し引用したところ醗酵
香気をもち特有の風味を有するものであつた。
非透過液（残液）3.2Kg（残糖分11.7％アルコ
ール分3.8％）は20℃で６日間醗酵させ醗酵液3.0
Kg（アルコール分8.8％）を得、ポツトステイル
を用いて蒸留しブランデーモルト0.49Kg（アルコ
ール45度）を得た。
実施例では、限外濾過膜処理で得られた透過
液は、そのまま１％未満のアルコール度の醗酵に
よる香味をもつ果実飲料とされており、実施例
においても、原料果汁の醗酵度合が100％未満に
制御されているので、透過液は、アルコール度の
低いものであつて、希釈倍率が極めて少ないの
で、高果汁含有で風味の良い果汁が得られたので
ある。[Table] Used.
By membrane separation of fermented fruit juice using an ultrafiltration membrane device, 60 to 80 parts of permeate and 20 to 40 parts of non-permeate are obtained per 100 parts of fermented fruit juice, and the permeate is used for the production of alcohol-containing fruit juice drinks. Since the retentate contains yeast, it can be used as a base for the next alcoholic fermentation, or after complete fermentation, distilled liquor can be produced using a pot still and aged to make brandy. It can be done. In the present invention, raw fruit juice is subjected to alcohol fermentation,
Before the end of the process, the permeated liquid separated by ultrafiltration membrane treatment has an extremely low alcohol content, and can be made into a fruit drink with the flavor of fermentation, either as it is or by very simple adjustment. The liquid can be used as an alcoholic fermentation starter or for distilled spirits. Example Mandarin orange juice (sugar content 10.5゜BX inert solids 0.5% or less)
ellipsoide) was added as a sake base and fermented at 20°C for 2 days. This was filtered using an ultrafiltration membrane device using a cellulose acetate membrane (molecular weight cut off: 20,000) to obtain 7 kg of permeated liquid and 2.8 kg of non-permeated liquid (residual liquid). The permeate has a sugar content of 8.3゜BX (residual sugar content 8.0%) and alcohol 0.95%.
It was hot. The retentate could be used for the next starter. Example Mandarin orange concentrate juice (sugar content 22゜BX inert solid content 0.5
% or less) was fermented at 20° C. for 3 days according to the method of Example 1 and treated with an ultra membrane to obtain 6.5 kg of permeated liquid and 3.2 kg of non-permeated liquid (residual liquid). The permeate has a sugar content
12.2゜BX (residual sugar 11.7%) alcohol 3.9%. 13 kg was obtained by mixing 800 g of sucrose, 55 g of citric acid, and 5,650 g of pure water. Analysis value is sugar content 20.5゜BX acidity 0.8%
It was 1.95% alcohol. When this was diluted twice with cold water and cited, it had a fermented aroma and a unique flavor. The non-permeate liquid (residual liquid) 3.2Kg (residual sugar content 11.7% alcohol content 3.8%) was fermented at 20℃ for 6 days to obtain a fermented liquid 3.0
Kg (alcohol content: 8.8%) was obtained, and distilled using a pot tail to obtain 0.49 Kg of brandy malt (alcohol: 45%). In the example, the permeate obtained by ultrafiltration membrane treatment is directly used as a fruit drink with a flavor due to fermentation with an alcohol content of less than 1%, and in the example as well, the fermentation degree of the raw fruit juice is 100%. Since the permeate has a low alcohol content and the dilution ratio is extremely low, a fruit juice with a high fruit juice content and good flavor can be obtained.
Claims (1)
中の糖分の消費度合が100％未満において、該醗
酵処理果汁を限外濾過膜処理して、透過液と非透
過液とを得た後、透過液をアルコール含有量１％
未満の低アルコール含有果汁飲料とすることを特
徴とする醗酵による香味をもつ果汁飲料の製造
法。1. During the alcohol fermentation treatment of the raw fruit juice, when the degree of sugar consumption in the raw fruit juice is less than 100%, the fermented fruit juice is treated with an ultrafiltration membrane to obtain a permeated liquid and a non-permeated liquid. Alcohol content 1%
1. A method for producing a fruit juice beverage having a flavor obtained by fermentation, characterized in that the fruit juice beverage has a low alcohol content of less than 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58142609A JPS6034171A (en) | 1983-08-05 | 1983-08-05 | Preparation of fruit juice drink containing alcohol |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58142609A JPS6034171A (en) | 1983-08-05 | 1983-08-05 | Preparation of fruit juice drink containing alcohol |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6034171A JPS6034171A (en) | 1985-02-21 |
| JPS6342511B2 true JPS6342511B2 (en) | 1988-08-24 |
Family
ID=15319305
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58142609A Granted JPS6034171A (en) | 1983-08-05 | 1983-08-05 | Preparation of fruit juice drink containing alcohol |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6034171A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3425404B2 (en) * | 2000-03-09 | 2003-07-14 | 岩手県 | Apple juice production method |
| JP4798780B2 (en) * | 2006-08-28 | 2011-10-19 | 宝酒造株式会社 | Method for producing brewed liquor, distilled liquor or sparkling liquor |
| CN103981067B (en) * | 2014-06-05 | 2016-04-27 | 济南国力生物科技有限公司 | A kind of complete processing of mulberry fruit |
| CN104305458A (en) * | 2014-09-25 | 2015-01-28 | 安徽圣堡利诺葡萄酒庄园有限公司 | A grape solid beverage and a preparing method thereof |
| CN111575135A (en) * | 2020-06-16 | 2020-08-25 | 山东理工大学 | Preparation method of sugarcane juice fruit wine with low alcoholic strength |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50154494A (en) * | 1974-05-28 | 1975-12-12 | ||
| JPS558147A (en) * | 1978-07-05 | 1980-01-21 | Toshiba Corp | Automatic frequency adjuster |
-
1983
- 1983-08-05 JP JP58142609A patent/JPS6034171A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50154494A (en) * | 1974-05-28 | 1975-12-12 | ||
| JPS558147A (en) * | 1978-07-05 | 1980-01-21 | Toshiba Corp | Automatic frequency adjuster |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6034171A (en) | 1985-02-21 |
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