著者

蟻川 トモ子 大島 さゆり

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.46, no.7, pp.635-640, 1995-07-15 (Released:2010-03-12)

参考文献数

15

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梅酒の熟成中における糖, 酸度, pH, 色調の変化について, 30℃および常温保存の試料を, 原料混合から1年にわたって追跡し, つぎの結果を得た.1) 漬け込み後4日目くらいまでは固体のショ糖の溶解のみが起こって全糖度が増加するが, ショ糖の転化は起こらない.2) ショ糖の転化は4日後ころから起こり, 10~90日くらいまでは急激に, 以後は徐々に進行してほぼ200日後に完了する.3) 全酸度は30℃および常温保存試料について, 漬け込み直後6.1および4.4であったものが30日後まで急増してそれぞれ20.0および19.6となり以後徐徐に増加して365日目にはそれぞれ25.4, 21.6となった.4) pHは最初3.2くらいで4日目には3.0に下がり, 以後熟成中あまり変化は認められなかった.5) 色調の変化は日数の経過とともにほぼ直線的に着色が進行した.これは糖の褐変が関与しているものと考えられる.以上の結果にもとついて梅酒熟成中の成分変化について考察した.

著者

蟻川 トモ子 大島 さゆり 高垣 仁志

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.48, no.4, pp.295-301, 1997-04-15 (Released:2010-03-09)

参考文献数

6

被引用文献数

1

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梅酒の香気成分について, 減圧水蒸気蒸留法とヘッドスペース法で得られたにおい濃縮物を用い, GC-MS によって成分の同定, 定量を行った. また 1, 2, および 5 年間貯蔵した試料について貯蔵中の香気成分の変化を研究した.その結果, 減圧水蒸気蒸留法ではアルデヒド類, 酸類, アルコール類, エステル類などを含めて 38 成分, ヘッドスペース法では減圧水蒸気蒸留では認められなかった低沸点成分 6 種を含めて 22 成分を同定, 定量した. 成分の数は貯蔵に伴って増加し, とくにエステル類は成分の数, 含有量ともに顕著に増加した. これは貯蔵中に梅の実中の有機酸が順次溶出され, 多量に存在するエタノールとエステルを作るものと考えられ、た. 最も含量の多い成分は benzaldehyde であったが, その含有量は貯蔵中に顕著に減少し, 同時に benzoic acid, 化を受け, さらにエステル, アセタールへと変化するものと考えられた.以上により, 梅酒の香気成分は, はじめ比較的単純な組成であったものが貯蔵により複雑な組成となり, マイルドな風味に変化すると考えられた.官能検査の結果もこの推定と一致した.

著者

蟻川 トモ子 大島 さゆり 高垣 仁志

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.48, no.4, pp.295-301, 1997-04-15

被引用文献数

3

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The aroma substances in Umeshu (Japanese apricot liqueur) obtained by steam distillation under reduced pressure and from the head-space gas were analyzed by GC and GC-MS. The results obtained from liqueur stored for 1, 2 and 5 years were compared to evaluate the change in the aroma composition during storage. Thirty-eight components involving aldehydes, acids, alcohols and esters were identified and determined from the aroma concentrate obtained by steam distillation under reduced pressure, and 22 components were identified in the head-space gas. The head-space gas contained 6 low-boiling-point components which were not detected in the steam-distilled samples, and these components seemed important for evaluating the aroma of Umeshu. The number of components increased with storage, esters in particular increasing markedly in their kind and content. This indicates that the organic acids in Ume fruit were gradually extracted during storage and formed various esters by combining with ethanol that was present in a large amount. Benzaldehyde was the component present in the largest amount, which declined markedly during storage concomitantly with an increase in the amount of benzoic acid, its ester and acetals. This indicates that benzaldehyde was changed into acetals or oxidized to benzoic acid and then to its esters. These results suggest that the aroma substances in Umeshu, which were at first relatively simple in their composition, were changed to a more complex composition during storage. This could be responsible to the flavor of Umeshu becoming mild and characteristic. The results of sensory tests support this suggestion.

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.