Plum wine or beverages containing plum wine

Abstract

The present invention aims to enhance the plum-like fruitiness and rich aroma of plum wine or plum wine-containing beverages. In the present invention, the ethyl laurate content and the weight ratio of ethyl laurate to the total content of diethyl malate and triethyl citrate in plum wine or plum wine-containing beverages are set within specific ranges.

Description

Technical Field

[0001] The present invention relates to plum wine or a plum wine-containing beverage with a specific composition and a related method. Background Art

[0002] Umeshu is a beverage made by adding plum berries and sugar to alcoholic beverages such as shochu. While plumshu has been made at home since ancient times, brewers have recently begun producing and selling lighter versions and newer flavors.

[0003] Umeshu is typically made by mixing plum berries, sugar, and alcohol in a certain ratio. The berries are then immersed in the alcohol and removed and allowed to mature. During this maturation period, the umeshu develops a rich, layered aroma, characterized by esters and other aromatic qualities, a unique, mature fragrance distinct from the original ume.

[0004] Patent Document 1 describes plum wine containing hexyl acetate and having a refreshing and enhanced fruity aroma.

[0005] Patent Literature

[0006] Patent Document 1: Japanese Patent Application Laid-Open No. 2019-77 Summary of the Invention

[0007] Various types of plum wine have been produced so far, but as time goes by, there is a demand for plum wine with different flavors.

[0008] Therefore, the present inventors, while attempting to enhance the plum-like fruitiness and / or rich aroma of plum wine, have obtained plum wine or plum wine-containing beverages having an unprecedented excellent aroma.

[0009] An object of the present invention is to enhance the plum-like fruitiness and / or rich aroma of plum wine or a plum wine-containing beverage.

[0010] The present inventors have discovered that when the ethyl laurate content and the weight ratio of the total content of ethyl laurate to diethyl malate and triethyl citrate in plum wine are within specific ranges, the plum-like fruitiness and / or mellow aroma are enhanced, leading to the completion of the present invention.

[0011] That is, the present invention relates to the following contents, but is not limited thereto.

[0012] [1] A plum wine or plum wine-containing beverage, characterized in that it contains (a) ethyl laurate and (b) diethyl malate and / or (c) triethyl citrate, wherein the content of (a) ethyl laurate is 10 to 50 mg / L, and the weight ratio of the total content of (b) diethyl malate and (c) triethyl citrate to the content of (a) ethyl laurate, i.e., (b+c) / a, is 2.7 or less.

[0013] [2] The plum wine or plum wine-containing beverage according to [1], characterized in that the total content of diethyl malate and triethyl citrate is 80 mg / L or less.

[0014] [3] The plum wine or plum wine-containing beverage according to [1] or [2], characterized in that it satisfies at least one of the following conditions (1) to (2):

[0015] (1) the content of phenylethyl acetate is 11 to 27 mg / L, and,

[0016] (2) The content of ethyl lactate is 2-10 mg / L.

[0017] [4] A method for improving the plum-like fruitiness and mellow aroma of plum wine or a beverage containing plum wine, characterized in that the method comprises:

[0018] a step of adjusting the content of (a) ethyl laurate in plum wine or a plum wine-containing beverage to 10 to 50 mg / L, and

[0019] A step of adjusting the weight ratio (b+c) / a, which is the total content of (b) diethyl malate and (c) triethyl citrate to the content of (a) ethyl laurate, to 2.7 or less.

[0020] The present invention can enhance the plum-like fruitiness and / or mellow aroma of plum wine or plum wine-containing beverages.

[0021] The term "plum-like fruitiness" used in this specification refers to a plum-like aroma with a strong, integrated feel. Furthermore, the term "rich aroma" refers to a soft, elegant floral aroma. DETAILED DESCRIPTION

[0022] The plum wine and plum wine-containing beverages of the present invention and related methods are described below.

[0023] (Plum wine and plum wine-containing beverages)

[0024] The term "plum wine" used in this specification refers to a beverage obtained by immersing plum fruits such as green plums or ripe plums as a raw material in an alcoholic solution such as shochu, and then extracting the components.

[0025] The plum varieties used to provide the plum berries are not particularly limited, as long as they are commonly used in plum wine production. Representative varieties include Nanko, Shirakaga, and Warblersukyoku. The plum berries can then be directly immersed in the alcoholic solution, or they can be crushed or dried for use in the infusion process.

[0026] The term "plum wine-containing beverage" used in this specification refers to a beverage containing plum wine. Typical examples of plum wine-containing beverages include beverages obtained by diluting plum wine with water or carbonated water.

[0027] The content of plum wine in the plum wine-containing beverage is preferably 1 to 99 v / v%, more preferably 5 to 99 v / v%, more preferably 10 to 99 v / v%, and even more preferably 20 to 99 v / v%.

[0028] (Ethyl laurate, diethyl malate, triethyl citrate)

[0029] The plum wine or plum wine-containing beverage of the present invention contains ethyl laurate and diethyl malate and / or triethyl citrate.

[0030] The ethyl laurate content in the plum wine or plum wine-containing beverage of the present invention is 10 to 50 mg / L, preferably 10 to 47 mg / L, more preferably 10.3 to 46.1 mg / L, more preferably 20 to 40 mg / L, and even more preferably 28.2 to 37.1 mg / L. Furthermore, in the plum wine or plum wine-containing beverage of the present invention, the weight ratio ((b+c) / a) of the total content of diethyl malate and triethyl citrate to the ethyl laurate content is 2.7 or less, preferably 2.5 or less, more preferably 2.2 or less, more preferably 1.6 or less, and even more preferably 1.2 or less. The lower limit of this weight ratio is not particularly limited, and examples thereof include 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, or 0.8.

[0031] The total content of diethyl malate and triethyl citrate in the plum wine or plum wine-containing beverage of the present invention is preferably 80 mg / L or less, preferably 76 mg / L or less, preferably 71 mg / L or less, preferably 62.3 mg / L or less, preferably 45 mg / L or less, and preferably 34.9 mg / L or less. The lower limit of this content is not particularly limited, and examples include 2.6 mg / L, 5.3 mg / L, 7.9 mg / L, 10.5 mg / L, 13.1 mg / L, 15.8 mg / L, 18.4 mg / L, or 21.2 mg / L.

[0032] In order to adjust the content and weight ratio of ethyl laurate, diethyl malate, and triethyl citrate, for example, a part or all of these components can be added from the outside, or a variety of plum wines or plum wine beverages containing these components with different contents can be mixed. In order to add the desired component from the outside, it can be directly added, or materials such as plum juice, plum extract, and raw liquor containing a part or all of these components can be added to the plum wine. Examples of such raw liquors are whiskey and brandy (e.g., cognac). Such alcoholic beverages can be added as raw materials, or plum fruits can be immersed in such alcoholic beverages. In addition, the ripening time can be adjusted as needed.

[0033] (Other ingredients related to plum wine or plum wine-containing beverages)

[0034] In one embodiment, the plum wine or plum wine-containing beverage of the present invention satisfies at least one of the following conditions (1) to (2):

[0035] (1) the content of phenylethyl acetate is 11 to 27 mg / L, more preferably 11.2 to 26.2 mg / L, more preferably 12 to 26.2 mg / L, more preferably 13.7 to 26.2 mg / L, more preferably 15 to 26.2 mg / L, more preferably 16.2 to 26.2 mg / L, and

[0036] (2) The content of ethyl lactate is 2 to 10 mg / L, more preferably 3 to 10 mg / L, more preferably 3.4 to 10 mg / L, more preferably 4 to 10 mg / L, and more preferably 4.7 to 10 mg / L.

[0037] The method for adjusting the content of these ingredients is the same as the method for adjusting the content and weight ratio of ethyl laurate, diethyl malate, and triethyl citrate.

[0038] (Analysis Method)

[0039] The analysis of the components of alcoholic beverages is not limited and can be performed by any known method.

[0040] For example, the contents of ethyl laurate, phenylethyl acetate, and ethyl lactate can be measured using gas chromatography (GC) under the following conditions.

[0041] Specifically, a liquid obtained by mixing 100 μl of an internal standard (methyl decanoate) with 1000 μl of a sample was used to calculate a quantitative value by an internal standard analysis method. The GC measurement conditions were as follows.

[0042] Gas chromatograph: GC 6890N (Agilent Technologies)

[0043] Column: HP-ULTRA2 (Agilent J&W) with an inner diameter of 0.32 mm, a length of 50 m, and a membrane thickness of 0.52 μm

[0044] Mobile phase: Helium (2.5 mL / min)

[0045] Injection method: Split

[0046] Split ratio: 15:1

[0047] Inlet temperature: 250°C

[0048] Incubator temperature: 40°C (5 min) → 10°C / min → 230°C (10 min)

[0049] Detector: FID

[0050] Detector temperature: 260°C

[0051] Sample injection volume: 2.0 μl

[0052] The contents of diethyl malate and triethyl citrate can be measured, for example, using LCMS under the following conditions.

[0053] Specifically, the sample solution was diluted with ethanol to an appropriate ratio. The resulting dilution was then filtered through a 0.2 μm membrane filter and collected in a 2 mL vial as the measurement sample. The measurement sample was subjected to LC / MS analysis, and the quantitative value was calculated using the calibration curve method. The LC / MS measurement conditions are as follows.

[0054] LC conditions

[0055] High-performance liquid chromatography: 1260 Infinity II LC system (Agilent Technologies)

[0056] Column: COSMOCORE 2.6 Cholester (Nacalai Tesque Co., Ltd., inner diameter 3.0 mm, length 100 mm)

[0057] Column temperature: 40°C

[0058] Eluent A: Water-acetonitrile (950:50) solution containing 10 mM ammonium acetate

[0059] Eluent B: Water-acetonitrile (50:950) solution containing 10 mM ammonium acetate

[0060] Gradient conditions: 9-minute linear gradient from 0% to 40% eluent B

[0061] Flow rate: 0.5 mL / min

[0062] Injection volume: 2 μL MS conditions

[0063] Mass spectrometer: G6135B (Agilent Technologies)

[0064] Ionization method: electrospray ionization (ESI)

[0065] Capillary voltage: 3000V

[0066] Drying gas: 350℃, 11L / min

[0067] Sprayer: 50psi

[0068] Measurement mode: SIM

[0069] Polarity: Positive

[0070] Ions used for quantification: m / z 191 (diethyl malate), m / z 277 (triethyl citrate)

[0071] (Alcohol)

[0072] The plum wine or plum wine-containing beverage of the present invention contains alcohol. Unless otherwise specified, the term "alcohol" described in this specification refers to ethanol.

[0073] The alcohol content of the plum wine or plum wine-containing beverage of the present invention is preferably 1.0 to 30 v / v%, more preferably 5.0 to 25.0 v / v%.

[0074] In this specification, the alcohol content can be measured by any known method, for example, using a vibrating densitometer. Specifically, a sample is prepared by removing carbon dioxide from a beverage by filtration or ultrasound, then subjected to direct flame distillation. The density of the resulting distillate is measured at 15°C, and the density is then converted using the "Alcohol Content and Density (15°C) and Specific Gravity (15 / 15°C) Conversion Table" in the Appendix to the National Tax Agency's analytical method (National Tax Agency Instruction No. 6, revised on June 22, 2007)).

[0075] (Other ingredients)

[0076] As long as the unique flavor of plum wine is not impaired and the effects of the present invention are not impaired, other additives commonly used in beverages, such as sugars, spices, vitamins, pigments, antioxidants, preservatives, seasonings, acidulants, extracts, pH adjusters, quality stabilizers, etc., can be added to the plum wine or plum wine-containing beverages of the present invention.

[0077] (Containerized beverages)

[0078] The plum wine or plum wine-containing beverage of the present invention can be provided in a container. The container includes, but is not limited to, metal containers such as cans, PET bottles, paper boxes, glass bottles, and soft packaging.

[0079] (method)

[0080] In another aspect, the present invention is a method for enhancing the plum-like fruitiness and rich aroma of plum wine or a beverage containing plum wine. The method comprises the following steps.

[0081] a step of adjusting the content of (a) ethyl laurate in plum wine or a plum wine-containing beverage to 10 to 50 mg / L, and

[0082] A step of adjusting the weight ratio ((b+c) / a) of the total content of (b) diethyl malate and (c) triethyl citrate to the content of (a) ethyl laurate to 2.7 or less.

[0083] The method for adjusting the content and weight ratio is as described above with respect to plum wine or plum wine-containing beverages, or as will become apparent therefrom. The timing for this adjustment is also not limited. For example, the above steps can be performed simultaneously or separately, and the order of the steps can be alternating. As long as the resulting beverage meets the above conditions, it will be sufficient. Furthermore, the content and weight ratio of ethyl laurate, diethyl malate, and triethyl citrate, as well as specific examples or amounts of other added ingredients, are as described above with respect to plum wine or plum wine-containing beverages.

[0084] (Numerical range)

[0085] For the sake of clarity, in this specification, numerical ranges expressed by lower and upper limits, i.e., "lower limit to upper limit" include both lower and upper limits. For example, a range expressed by "1 to 2" includes both 1 and 2.

[0086] Example

[0087] The present invention will be described below based on examples, but the present invention is not limited to these examples.

[0088] In the following examples, "ppm" is synonymous with "mg / L".

[0089] (Test Example 1)

[0090] Our company's own plum wine base was diluted with water to prepare a plum wine beverage A having a pH of 2.8 (Comparative Example 1-1). The amounts of each component in the resulting plum wine beverage A are shown in the table below.

[0091] [Table 1]

[0092]

[0093] Next, ethyl laurate was added to the beverage prepared as Comparative Example 1-1 to prepare several beverages. The ethyl laurate contents in the resulting beverages are shown in the following table.

[0094] [Table 2]

[0095]

[0096] The beverages were subjected to sensory evaluation. Specifically, trained professional judges evaluated the fruitiness and rich aroma. Evaluation was conducted on a seven-point scale based on the criteria shown below. A score of 3 or higher was considered passing. This evaluation method was also used for the other test examples unless otherwise noted.

[0097] <Evaluation Criteria>

[0098] 1: No fruity taste.

[0099] 2: Not much fruity taste.

[0100] 3: Slightly fruity.

[0101] 4: Fruity taste.

[0102] 5: It has a fruity taste and a mellow aroma.

[0103] 6: The fruity flavor is strong and you can feel the mellow aroma.

[0104] 7: The fruity flavor is strong, with a mellow aroma and a lingering aftertaste.

[0105] The results are shown in Table 2. When the content of ethyl laurate is within a certain range, the fruity taste and mellow aroma are excellent.

[0106] (Test Example 2)

[0107] Further research is needed to improve the fruitiness and / or body of the aroma.

[0108] Specifically, diethyl malate and triethyl citrate were further added to Examples 1-4 in Test Example 1, and sensory evaluation was performed. The amounts of ingredients in each beverage and the sensory evaluation results are shown in the table below.

[0109] When the ratio of the total content of diethyl malate and triethyl citrate to ethyl laurate is within a specific range, excellent effects can be obtained.

[0110] [Table 3]

[0111]

[0112] (Test Example 3)

[0113] Further research is needed to improve the fruitiness and / or body of the aroma.

[0114] Specifically, ethyl lactate and phenylethyl acetate were further added to Examples 1-4 in Test Example 1 and Examples 2-3 in Test Example 2, and sensory evaluations were performed. The amounts of ingredients in each beverage and the sensory evaluation results are shown in the table below.

[0115] When the content of these components is within a specific range, very excellent effects can be obtained.

[0116] [Table 4]

[0117]

[0118] (Test Example 4)

[0119] A test similar to that of Test Example 1 was conducted using a base liquor of plum wine different from that used in Test Example 1.

[0120] The base liquor was diluted with water to prepare a plum wine beverage B having a pH of 2.8 (Comparative Example 4-1). The amounts of each component in the resulting plum wine beverage B are shown in the table below.

[0121] [Table 5]

[0122]

[0123] Next, several beverages were prepared by adding ethyl laurate to the beverage prepared in Comparative Example 4-1. The contents of ethyl laurate and other ingredients in the resulting beverages are shown in the table below. Furthermore, the weight ratio of the total content of diethyl malate and triethyl citrate to the ethyl laurate content in these beverages was 2.54 or less.

[0124] The resulting beverages were subjected to sensory evaluation, and the results are also shown in the table below.

[0125] [Table 6]

[0126]

[0127] Even when the type of plum wine base was changed, the same tendency as in Test Example 1 was exhibited.

[0128] Next, a test similar to that of Test Example 3 was conducted. Specifically, ethyl lactate and phenylethyl acetate were further added to the plum wine-containing beverage of Example 4-3 to prepare two beverages.

[0129] The amounts of ingredients in these beverages and the results of sensory evaluation are shown in the table below.

[0130] [Table 7]

[0131]

[0132] When ethyl lactate and phenylethyl acetate are added, very excellent results are obtained.

Claims

1. A plum wine or a plum wine-containing beverage, characterized in that: The invention contains (a) ethyl laurate and (b) diethyl malate and / or (c) triethyl citrate, wherein the content of (a) ethyl laurate is 10 to 50 mg / L, and the weight ratio of the total content of (b) diethyl malate and (c) triethyl citrate to the content of (a) ethyl laurate, i.e., (b+c) / a, is 2.7 or less.

2. The plum wine or plum wine-containing beverage according to claim 1, characterized in that The total content of diethyl malate and triethyl citrate is less than 80 mg / L.

3. The plum wine or plum wine-containing beverage according to claim 1 or 2, characterized in that Satisfy at least one of the following conditions (1) to (2): (1) the content of phenylethyl acetate is 11 to 27 mg / L, and, (2) The content of ethyl lactate is 2-10 mg / L.

4. A method for enhancing the plum-like fruitiness and rich aroma of plum wine or a plum wine-containing beverage, characterized in that: The method comprises: a step of adjusting the content of (a) ethyl laurate in plum wine or a plum wine-containing beverage to 10 to 50 mg / L, and A step of adjusting the weight ratio (b+c) / a, which is the total content of (b) diethyl malate and (c) triethyl citrate to the content of (a) ethyl laurate, to 2.7 or less.

Images