JP2007060962A - Method for producing shochu - Google Patents
Method for producing shochu Download PDFInfo
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- JP2007060962A JP2007060962A JP2005249819A JP2005249819A JP2007060962A JP 2007060962 A JP2007060962 A JP 2007060962A JP 2005249819 A JP2005249819 A JP 2005249819A JP 2005249819 A JP2005249819 A JP 2005249819A JP 2007060962 A JP2007060962 A JP 2007060962A
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- shochu
- tea
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- plant
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- 235000020083 shōchū Nutrition 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 241000196324 Embryophyta Species 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000003205 fragrance Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000004821 distillation Methods 0.000 claims description 15
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 244000269722 Thea sinensis Species 0.000 abstract description 9
- 235000009569 green tea Nutrition 0.000 abstract description 5
- 235000013616 tea Nutrition 0.000 abstract description 3
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract description 2
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract description 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract description 2
- 244000124853 Perilla frutescens Species 0.000 abstract description 2
- 244000178231 Rosmarinus officinalis Species 0.000 abstract description 2
- 235000006468 Thea sinensis Nutrition 0.000 abstract 2
- 240000003291 Armoracia rusticana Species 0.000 abstract 1
- 235000011330 Armoracia rusticana Nutrition 0.000 abstract 1
- 235000004348 Perilla frutescens Nutrition 0.000 abstract 1
- 235000020279 black tea Nutrition 0.000 abstract 1
- 235000020333 oolong tea Nutrition 0.000 abstract 1
- 235000015639 rosmarinus officinalis Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000237502 Ostreidae Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 235000020636 oyster Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000001944 continuous distillation Methods 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
- 210000000416 exudates and transudate Anatomy 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
本発明は、気液向流接触装置により提供される植物由来のきれいな香りが強く、飲みやすく、すっきりした味わいの焼酎の製造方法に関する。 The present invention relates to a method for producing shochu with a clean, clean taste that is strong, easy to drink, and that has a strong plant-derived fragrance provided by a gas-liquid countercurrent contact device.
焼酎は連続蒸留による焼酎甲類と、単式蒸留による焼酎乙類に大別される。焼酎甲類は、その工程において、純度の高いアルコールとしているため、クセがなく、各種飲料で割って多種多様な飲み方ができるものである。これに対して焼酎乙類は、原料に由来した固有の香味を有し、独特の味わいを楽しめるものである。
従来より、植物の葉を原料とした焼酎は、その植物の葉固有の香味を生かすため、常圧あるいは減圧の単式蒸留機を使用して製造されてきた（特許文献１、特許文献２）。さらに、植物の葉の特徴ある香味を強調することを目的として、植物の葉の浸出液をもろみの仕込水や割水等に使用する工夫も行われてきた（特許文献３、特許文献４、特許文献５）。
Shochu is broadly divided into shochu shells by continuous distillation and shochu oysters by single distillation. Shochu shellfish are alcohol with high purity in the process, so there is no habit, and they can be divided into various drinks and used in a variety of ways. On the other hand, shochu oysters have a unique flavor derived from the raw material and can enjoy a unique taste.
Conventionally, shochu made from plant leaves has been produced using a single distillation machine at normal pressure or reduced pressure to make use of the unique flavor of the leaves of the plant (Patent Documents 1 and 2). Furthermore, for the purpose of emphasizing the characteristic flavor of the leaves of the plant, a device has been devised to use the leaching solution of the plant leaf for mash feed water or split water (Patent Document 3, Patent Document 4, Patent) Reference 5).
しかしながら、植物の葉の特徴ある香味を強調することを目的として、植物の葉そのもの、あるいはその浸出液をもろみに直接添加したり割水等に使用したとしても、常圧または減圧の単式蒸留機を使って蒸留を行うため、植物の葉が有するきれいな香りよりもむしろ、主原料である米や麦あるいはデーツなどの香りが強く出てしまい、香味に優れた酒質を実現することができていなかった。 However, for the purpose of emphasizing the characteristic flavor of plant leaves, even if the plant leaves themselves or their exudates are added directly to the mash or used for water splitting, etc. Because it is distilled using, the scent of rice, wheat, dates, etc., which are the main ingredients, rather than the clean fragrance of the leaves of the plant, has come out strongly, and it has not been possible to realize a liquor with excellent flavor It was.
一方、液体から揮発成分を効率よく除去する方法として、特許文献６に示されているような気液向流接触装置が知られている。この気液向流接触装置は、減圧状態に保持しうる円筒のカラム容器内に垂直な回転軸とその軸に結合した円錐板を有し、その円錐板の間にカラム内筒部に固定された複数の円錐板が設置された内部構造を持つ蒸留装置である。減圧状態下でカラムの上部から被処理液を投入し、（１）該液を回転円錐板上に流下しつつ軸を回転させ、その遠心力により該液を薄膜状にしながら、（２）固定円錐へ流下する、の（１）と（２）の２工程を繰り返すことにより、カラム下部から上昇する蒸気と向流接触させる構造を持つ。 On the other hand, a gas-liquid countercurrent contact device as shown in Patent Document 6 is known as a method for efficiently removing volatile components from a liquid. This gas-liquid countercurrent contact device has a vertical rotation shaft and a conical plate coupled to the shaft in a cylindrical column container that can be kept in a reduced pressure state, and a plurality of members fixed to the column inner cylinder between the conical plates. This is a distillation apparatus having an internal structure in which a conical plate is installed. The liquid to be treated is introduced from the top of the column under reduced pressure. (1) The shaft is rotated while flowing the liquid onto the rotating conical plate, and the liquid is made into a thin film by the centrifugal force. By repeating the two steps (1) and (2), which flow down to the cone, it has a structure that makes countercurrent contact with the vapor rising from the bottom of the column.
このような構造的特徴をもつ気液向流接触装置により、トップの軽い香りに優れた高品質の香気成分の回収が可能になった。気液向流接触装置は、特許文献７、特許文献８や特許文献９に示されているようなフレーバーの開発や、特許文献１０や特許文献１１などに示されているような清酒の改質等に広く利用されている。 The gas-liquid counter-current contact device having such structural features makes it possible to collect high-quality fragrance components with excellent light scent at the top. The gas-liquid countercurrent contact device is a flavor development as shown in Patent Literature 7, Patent Literature 8 or Patent Literature 9, or a refinement of sake as shown in Patent Literature 10 or Patent Literature 11. Widely used.
従来の方法では、植物の葉の浸出液をもろみに直接添加したり割水等に使用したとしても、常圧または減圧の単式蒸留機を使って蒸留を行うため、主原料である米、麦、芋、そば、黒糖あるいはデーツなどの香りが強く出てしまっていた。また、単式蒸留機を使った蒸留では、釜の中でもろみの滞留時間がどうしても長くなるため、香味成分の変質を避けられず、植物の葉の特徴ある香味による優れた酒質を実現することができていなかった。 In the conventional method, even if the plant leaf leachate is added directly to the mash or used for split water, etc., the distillation is carried out using a single distillation machine at normal or reduced pressure. There was a strong scent of persimmon, buckwheat, brown sugar or dates. In addition, in the distillation using a single-type distiller, the residence time of the mash is inevitably long in the kettle, so it is inevitable to alter the flavor components, and to achieve excellent liquor quality with the characteristic flavor of the leaves of the plant Was not done.
本発明者らは、気液向流接触装置を使い適切な条件で蒸留することにより、植物の葉特有のきれいな香りが強く、飲みやすく、すっきりした味わいの焼酎を製造できることを見出し、本発明を完成するに至った。 The present inventors have found that by using a gas-liquid counter-current contact device and distilling under appropriate conditions, a shochu with a clean and distinctive fragrance unique to plant leaves can be produced, and a refreshing taste can be produced. It came to be completed.
すなわち、アルコール分８〜２０％のもろみに対して、重量比１〜２０％の植物葉原料を添加し、熟成したもろみを気液向流接触装置に導入してカラム内の温度４０〜８０℃、ストリップ比１０〜３０％の条件で処理することにより、植物の葉の特徴ある香味を含んだ焼酎を製造することができたものである。 That is, a plant leaf raw material having a weight ratio of 1 to 20% is added to a mash having an alcohol content of 8 to 20%, and the ripened mash is introduced into a gas-liquid countercurrent contact device, and the temperature in the column is 40 to 80 ° C. By treating the strip at a ratio of 10 to 30%, shochu containing a characteristic flavor of plant leaves could be produced.
アルコール分８〜２０％のもろみに対して、重量比１〜２０％の植物葉原料を添加し、熟成したもろみを気液向流接触装置に導入してカラム内の温度４０〜８０℃、ストリップ比１０〜３０％の条件で処理する本発明によれば、植物の葉特有のきれいな香りが強く、飲みやすく、すっきりした味わいの焼酎を製造することができる。 A plant leaf material with a weight ratio of 1 to 20% is added to a mash with an alcohol content of 8 to 20%, and the ripened mash is introduced into a gas-liquid countercurrent contact device, and the temperature in the column is 40 to 80 ° C. According to the present invention, which is processed under a condition of a ratio of 10 to 30%, it is possible to produce a shochu that has a clean fragrance unique to plant leaves, is easy to drink, and has a clean taste.
また、予め焼酎のもろみに植物の葉を添加することにより、単にトップの軽い香りだけを回収した既知の気液向流接触装置によるフレーバーとは異なった香味の蒸留液を得ることができる。本発明で得られる蒸留液は、天然の植物の葉のフレッシュな香りが味になじみ、そのまま焼酎としてはもちろんのこと、水等で希釈あるいは他の酒類と合わせるための原酒としても十分に利用できる、非常に優れた香味をもつ焼酎として使用できるものである。 In addition, by adding plant leaves to the shochu mash beforehand, a distillate having a flavor different from the flavor obtained by a known gas-liquid countercurrent contact device in which only the light scent of the top is collected can be obtained. The distillate obtained in the present invention is familiar with the fresh fragrance of natural plant leaves and can be used as a raw liquor for dilution with water or other alcoholic beverages as well as shochu as it is. It can be used as a shochu with a very excellent flavor.
さらに、本発明の条件で気液向流接触装置にもろみを導入して処理することは、蒸留中のもろみの滞留時間を短く設定することが可能になり、蒸留中の香味成分の変質を避けることも可能である。 Furthermore, the introduction of the mash into the gas-liquid countercurrent contact device under the conditions of the present invention makes it possible to set the mash's residence time short during distillation, and avoids alteration of flavor components during distillation. It is also possible.
本発明は、アルコール分８〜２０％のもろみに対して、重量比１〜２０％の植物の葉を添加し、熟成したもろみを気液向流接触装置に導入してカラム内の温度４０〜８０℃、ストリップ比１０〜３０％の条件で処理することによる焼酎の製造方法である。 In the present invention, a leaf of a plant having a weight ratio of 1 to 20% is added to a mash having an alcohol content of 8 to 20%, and the ripened mash is introduced into a gas-liquid countercurrent contact device, so that the temperature in the column is 40 to 40%. It is a manufacturing method of shochu by processing on conditions of 80 degreeC and strip ratio 10-30%.
本発明で使用することのできる植物の葉としては、例えば、茶葉、シソ、わさび、あるいはミントやローズマリーなどのハーブ類など特徴ある香りを有する植物の葉であれば何でもよく、生のままおよび／または干したもの、あるいはその浸出液もふくめて、もろみに混ぜることができれば、どのような状態のものでもかまわない。 The leaves of the plant that can be used in the present invention may be any leaves, such as tea leaves, perilla, wasabi, or plant leaves having a characteristic scent such as herbs such as mint and rosemary. It may be in any state as long as it can be mixed with the mash, including the dried product or the leachate.
また、これらの植物の葉をもろみに添加する時期については、発酵初期から発酵後期であればいつでもかまわないが、植物の葉の特徴ある香りを保持するためには、発酵後期が望ましい。 Further, the time for adding the leaves of these plants to the mash may be any time from the early stage of fermentation to the late stage of fermentation, but the late stage of fermentation is desirable in order to maintain the characteristic scent of the leaves of the plant.
さらに、焼酎となるもろみの主原料についても、米、麦、芋、そば、黒糖あるいはデーツなど、一般的に焼酎に用いられるものであれば、本発明に用いることができる。 Furthermore, the main ingredients of moromi to become shochu can be used in the present invention as long as they are generally used for shochu such as rice, wheat, koji, buckwheat, brown sugar or dates.
またさらに、本発明で使用される気液向流接触法は、それ自体既知の各種装置で実施することができるものであれば、特に限定はない。 Furthermore, the gas-liquid countercurrent contact method used in the present invention is not particularly limited as long as it can be carried out by various devices known per se.
以下に実施例を挙げて本発明を具体的に説明するが、本発明の範囲は、これに限定されるものではない。 EXAMPLES The present invention will be specifically described below with reference to examples, but the scope of the present invention is not limited thereto.
表１に示す仕込配合で、酒母・１次もろみを作成した。１次もろみ仕込７日目、アルコール分９〜１１％に達した時点で表１に示した量の緑茶葉をもろみに投入し、さらに２日間発酵を継続した。 Sake mothers and primary moromi were prepared with the charging composition shown in Table 1. On the 7th day of the first mash preparation, when the alcohol content reached 9 to 11%, the amount of green tea leaves shown in Table 1 was added to the mash, and the fermentation was continued for another 2 days.
出来上がったアルコール分１１．１％のもろみ５，２６４Ｌを、気液向流接触装置（フレーバーテック社製 MODEL1000）および比較例として同様の方法で製造したアルコール分１１．０％のもろみ５，２８６Ｌを従来の単式蒸留機（減圧蒸留機）を用いて下記の条件で蒸留した。また、アルコール分は国税庁所定分析法により分析した。
（１）本発明（気液向流接触装置）
蒸留温度：６０℃
もろみフィード量：２５０Ｌ／ｈｒ
蒸気流量：５８ｋｇ／ｈｒ
ストリップ比：２３．２％
（２）比較例（単式蒸留機）
蒸留温度：６０℃、留液アルコール分１０％未満で蒸留終了
The resulting mash 5,264L with 11.1% alcohol content was converted into a gas-liquid countercurrent contact device (MODEL1000 manufactured by Flavortech) and a mash 5,286L with 11.0% alcohol content produced in the same manner as a comparative example. Distillation was carried out under the following conditions using a conventional single distiller (vacuum distiller). The alcohol content was analyzed by the National Tax Agency prescribed analysis method.
(1) The present invention (gas-liquid countercurrent contact device)
Distillation temperature: 60 ° C
Moromi feed amount: 250L / hr
Steam flow rate: 58kg / hr
Strip ratio: 23.2%
(2) Comparative example (single distillation machine)
Distillation temperature: 60 ° C, distillation ends when the alcohol content in the distillate is less than 10%
本発明によりアルコール分４４．０％の蒸留液１，０８７Ｌ、比較例（単式蒸留機）によりアルコール分３５．０％の蒸留液１，５８０Ｌが、それぞれ得られた。これらの蒸留液を、それぞれアルコール分２０％に希釈し、９名のパネラーによりきき酒を行い評価した。その結果を表２および表３に示した。 According to the present invention, 1,087 L of a distillate having an alcohol content of 44.0% was obtained, and 1,580 L of a distillate having an alcohol content of 35.0% was obtained by a comparative example (single distillation machine). Each of these distillates was diluted to an alcohol content of 20%, and sake was evaluated by nine panelists. The results are shown in Tables 2 and 3.
本発明により、植物の葉の特徴あるきれいな香味を強調した、飲みやすく、すっきりした酒質を実現することができ、消費者の嗜好に適合する新たな焼酎を提供することができる。
According to the present invention, it is possible to realize an easy-to-drink and clean liquor quality that emphasizes the characteristic clean flavor of plant leaves, and to provide a new shochu that meets consumer preferences.
Claims (3)
Priority Applications (1)
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| JP2005249819A JP4866043B2 (en) | 2005-08-30 | 2005-08-30 | Shochu manufacturing method |
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| JP2005249819A JP4866043B2 (en) | 2005-08-30 | 2005-08-30 | Shochu manufacturing method |
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| JP2007060962A true JP2007060962A (en) | 2007-03-15 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008153118A1 (en) * | 2007-06-14 | 2008-12-18 | Suntory Holdings Limited | Distilled alcoholic beverages having fresh and natural aroma of red shiso and method of producing the same |
| JP2010013409A (en) * | 2008-07-04 | 2010-01-21 | Yurika Horinouchi | Cosmetic |
| JP2013198433A (en) * | 2012-03-26 | 2013-10-03 | Takara Shuzo Co Ltd | New type of distilled liquor and method for producing the same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06181736A (en) * | 1992-12-21 | 1994-07-05 | Godo Shiyusei Kk | Preparation of liquor having fragrance of natural cherry flower |
| JPH10155473A (en) * | 1996-11-29 | 1998-06-16 | Asahi Chem Ind Co Ltd | Production of fragrant refined rice wine |
-
2005
- 2005-08-30 JP JP2005249819A patent/JP4866043B2/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06181736A (en) * | 1992-12-21 | 1994-07-05 | Godo Shiyusei Kk | Preparation of liquor having fragrance of natural cherry flower |
| JPH10155473A (en) * | 1996-11-29 | 1998-06-16 | Asahi Chem Ind Co Ltd | Production of fragrant refined rice wine |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008153118A1 (en) * | 2007-06-14 | 2008-12-18 | Suntory Holdings Limited | Distilled alcoholic beverages having fresh and natural aroma of red shiso and method of producing the same |
| EP2169046A4 (en) * | 2007-06-14 | 2011-07-06 | Suntory Holdings Ltd | Distilled alcoholic beverages having fresh and natural aroma of red shiso and method of producing the same |
| US20120225183A1 (en) * | 2007-06-14 | 2012-09-06 | Suntory Holdings Limited | Distilled liquors and spirits having the fresh and natural fragrance of shiso and processes for producing the same |
| JP5174020B2 (en) * | 2007-06-14 | 2013-04-03 | サントリーホールディングス株式会社 | Shiso's fresh and natural distilled spirits and method for producing the same |
| AU2008262910B2 (en) * | 2007-06-14 | 2013-11-28 | Suntory Holdings Limited | Distilled liquors and spirits having the fresh and natural fragrance of shiso and processes for producing the same |
| TWI449786B (en) * | 2007-06-14 | 2014-08-21 | Suntory Holdings Ltd | Safflower and natural aroma of distilled liquor and its manufacturing method |
| US9447370B2 (en) | 2007-06-14 | 2016-09-20 | Suntory Holdings Limited | Distilled liquors and spirits having the fresh and natural fragrance of shiso and processes for producing the same |
| JP2010013409A (en) * | 2008-07-04 | 2010-01-21 | Yurika Horinouchi | Cosmetic |
| JP2013198433A (en) * | 2012-03-26 | 2013-10-03 | Takara Shuzo Co Ltd | New type of distilled liquor and method for producing the same |
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|---|---|
| JP4866043B2 (en) | 2012-02-01 |
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