JPH0771470B2 - Method for producing alcoholic beverage - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an alcoholic beverage which exhibits a bright red color and does not discolor even when stored for a long period of time.

[0002]

2. Description of the Related Art Conventionally, natural colored alcoholic beverages include, for example, alcoholic beverages such as Noeraspo
There is red liquor (produced in Niigata Prefecture) that uses the red pigment of malt, and sake brewed with a large amount of extract neutralized with wood ash to make it slightly alkaline (produced in Kumamoto Prefecture). To do.

Also, by adding (using) an appropriate coloring agent,
It is also practiced to obtain alcoholic beverages having a desired color.

[0004]

In the conventional colored alcoholic beverages described above, the former one cannot be applied to any alcoholic beverage due to the restriction of each raw material koji, and the latter is not suitable. In the case of adding a coloring agent, there is concern about the effect of the additive on health,
In addition, it was difficult to obtain a natural color tone.

Further, although the former "red liquor" and "red liquor" certainly have a red color, they have the drawback that the colors fade in a short time due to ultraviolet rays.

[0006]

Therefore, the present invention provides a crushed product of Fuji cherry blossoms in the process of producing an alcoholic beverage,
Alternatively, the invention was developed for the purpose of providing a method for producing an alcoholic beverage, which exhibits a bright red color in which the above-mentioned drawbacks are eliminated and which does not discolor over time, by adding the juice to the raw material of the alcoholic beverage.

The present invention comprises the following claims. 1) A method for producing an alcoholic beverage, which comprises adding a crushed product of Fuji cherry blossoms or squeezed juice to a raw material of the alcoholic beverage in the process of producing the alcoholic beverage.

Fuji cherry blossoms that use fruit in this invention are
Also called Mamezakura, it is a large shrub that grows naturally in the mountains west of central Honshu. It has strong branching and drought resistance, and is also found in many highlands of Mt. Fuji and Mt. Asama. The flowers open at the same time as the leaves, and although they are light pink and small, they are often used for bonsai because of their taste. There are many variants.

[0009] The above-mentioned Fuji cherry blossoms are sampled and crushed or squeezed with an ordinary crusher or juicer. In the case of alcoholic beverages, the crushed products or juices are added to the brewing process of sake or wine.

[0010]

With the crushed product of Fuji cherry tree or the alcoholic beverage to which the juice is added according to the present invention, an alcoholic beverage exhibiting a bright red color due to a natural pigment can be easily produced and discolored even after long-term storage ( It has the effect of being able to provide an alcoholic beverage that does not turn brown.

Further, since no synthetic coloring agent or the like is added, there is no danger of the health of the additives being impaired, and the beverage can be used without anxiety.

[0012]

Example 1 To 100 liters of Koshu grape juice from Yamanashi prefecture, 5 kg of crushed Fuji cherry fruit was added, and wine was produced by a conventional method. The wine obtained had a bright red color due to the pigment extracted from the crushed Fuji cherry fruit with alcohol.

[0013]

Example 2 A wine was produced from a Delaware juice produced in Yamanashi prefecture by a conventional method. Then, when 2% of the squeezed filtrate of Fuji Sakura fruit was added to this wine, a rose-colored wine was obtained. This wine did not discolor (brown) even after long-term storage.

[0014]

[Example 3] Sake was produced from polished rice by a conventional method.
4% of Fuji Sakura fruit juice filtrate was added to make red sake. This sake did not discolor (brown) even after being stored for a long period of time.

[0015]

As described above, according to the method for producing an alcoholic beverage according to the present invention, an alcoholic beverage exhibiting a bright red color due to a natural pigment can be easily produced and does not discolor (brown) even when stored for a long period of time. It has an effect that an alcoholic beverage can be provided.

Further, since no synthetic coloring agent is added, there is no risk of the health of the additives being adversely affected, and it is possible to use the medicine with confidence.

Claims (1)

[Claims] 1. In the process of producing an alcoholic beverage, a crushed product of Fuji cherry blossoms or squeezed juice is used as a source of alcoholic beverage.
A method for producing an alcoholic beverage, which is characterized by being added to a beverage .