著者

蟻川 トモ子 大島 さゆり

出版者

日本家政学会

雑誌

日本家政学会誌 = Journal of home economics of Japan (ISSN:09135227)

巻号頁・発行日

vol.46, no.7, pp.635-640, 1995-07-15

参考文献数

15

被引用文献数

1

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Changes in sugar components, acidity, pH and coloration during aging of Ume (Japanese apricot, Prunus mume Sieb. et Zucc.) liqueur stored at 30℃ or room temperature were followed for 1 year, and results described below were obtained. 1) Only the dissolution of solid sucrose took place until 4 days after mixing of fruit, candy sugar and Shochu, leading a rapid increase in total sugar content in liquid phase, and no inversion of sucrose was recognized. 2) The inversion of sucrose began 4 days after mixing owing to the increase in acidity, which was caused by the extraction of citric acid from the fruit. The inversion proceeded rapidly from 10 to 90 days after mixing, and proceeded slowly thereafter to reach completion after about 200 days. 3) The acidity (expressed in ml of 0.1 N NaOH required to neutralize 10 ml liqueur) was 6.1 and 4.4 immediately after mixing in samples stored at 30℃ and room temperature, respectively, and increased rapidly to reach 20.0 and 19.6, respectively, after 30 days. The values increased slowly thereafter to reach 25.4 and 21.6, respectively, after 365 days. 4) The pH of the liquid was about 3.2 at first, which was dropped to 3.0 after 4 days, and no appreciable change was observed at the later stage of aging. 5) The coloration of the liquid increased linearly with time even after the completion of sucrose inversion, probably due to amino-carbonyl reaction between sugars and amino compounds extracted from the fruit. The course of aging of Ume (Japanese apricot) liqueur was discussed on the basis of above results.