JP4619267B2 - Distilled liquor production method and distilled liquor - Google Patents
Distilled liquor production method and distilled liquor Download PDFInfo
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本発明は、原料の持つ難揮発性成分を効率的に回収した、原料本来の香気を有する蒸留酒の製造方法およびその製造方法によって得られる蒸留酒に関する。 The present invention relates to a method for producing distilled liquor having a natural fragrance of raw material, which efficiently recovers the hardly volatile components of the raw material, and a distilled liquor obtained by the method.
焼酎、ウィスキー、ブランデー、スピリッツ類などの蒸留酒は、通常アルコールを含有する液体（発酵モロミや浸漬液などの液状物）を蒸留することによって製造される。以下本発明では、液状物を蒸留する方法を「液体蒸留法」と称する。液体蒸留法はエステル類、高級アルコール類、テルペン類などのような比較的低沸点の成分の回収には適しているが、バニリンや５−ヒドロキシメチルフルフラール（５−HMF）、ラクトン類などのような難揮発性の成分の回収には適していない。 Distilled spirits such as shochu, whiskey, brandy, and spirits are usually produced by distilling alcohol-containing liquids (liquids such as fermentation moromi and immersion liquid). Hereinafter, in the present invention, a method of distilling a liquid material is referred to as “liquid distillation method”. The liquid distillation method is suitable for recovering relatively low-boiling components such as esters, higher alcohols, terpenes, etc., but vanillin, 5-hydroxymethylfurfural (5-HMF), lactones, etc. It is not suitable for the recovery of difficult volatile components.
例えばバニリンはバニラの甘い香りの主成分として知られているが、バニラビーンズをアルコールに浸漬し、液体蒸留法によって蒸留しバニラ蒸留酒を作ろうとした場合、バニリンの大部分は蒸留残渣に残ったままで、バニラビーンズ本来の香りとは大きく異なる蒸留酒しか得ることができない。すなわち原料の持つ難揮発性成分を効率よく回収し、原料本来の好ましい香気を有する蒸留酒を製造することは困難であった。 For example, vanillin is known as the main ingredient of the sweet scent of vanilla, but when vanilla beans are immersed in alcohol and distilled by liquid distillation to make vanilla spirits, most of the vanillin remains in the distillation residue. Until then, you can only obtain distilled liquor that is significantly different from the original aroma of vanilla beans. That is, it has been difficult to efficiently recover the hardly volatile component of the raw material and produce a distilled liquor having the original preferable aroma.
本発明が解決しようとする課題は、従来の液体蒸留法では回収が困難であった難揮発性成分を効率的に回収することができ、原料本来の香気を有する蒸留酒の製造方法を提供することである。 The problem to be solved by the present invention is to provide a method for producing a distilled liquor that can efficiently recover a hardly volatile component that has been difficult to recover by a conventional liquid distillation method, and that has an original aroma. That is.
上記の課題を解決するために、鋭意研究を重ねた結果、本発明者らは固体原料を少量のアルコール存在下で水蒸気蒸留を行うことによって、難揮発性成分を効率的に回収できる蒸留酒の製造方法を完成した。すなわち、本発明は下記の通りである。
（１） 穀類、芋類、果実、ハーブ類、木材、固形状乳製品若しくは糖類原料作物またはそれらの加工品からなる固体原料を、得られる蒸留酒のアルコール度数が０．１〜２０％となるようなアルコール存在下で、アルコール含有液を蒸留機底に張り込むことにより固体原料がアルコール含有液体中に無い状態で水蒸気蒸留することを特徴とする蒸留酒の製造方法。
（２） 前記アルコールが原料用アルコール、蒸留酒、醸造酒及び蒸留酒若しくは醸造酒の発酵モロミからなる群より選ばれる少なくとも１種であることを特徴とする（１）に記載の蒸留酒の製造方法。
（３） 穀類、芋類、果実、ハーブ類、木材、固形状乳製品若しくは糖類原料作物またはそれらの加工品からなる固体原料をアルコールまたは発酵モロミに短期間接触させた後、固液分離し、固体部分を水蒸気蒸留することを特徴とする蒸留酒の製造方法。
（４） （１）ないし（３）のいずれか１項に記載の方法によって製造されることを特徴とする蒸留酒。
In order to solve the above problems, as a result of intensive research, the present inventors conducted a distillation of a solid raw material in the presence of a small amount of alcohol, thereby allowing a distilled liquor that can efficiently recover a hardly volatile component. Completed the manufacturing method. That is, the present invention is as follows.
(1) Alcohol content of a distilled liquor obtained from a solid material consisting of cereals, potatoes, fruits, herbs, wood, solid dairy products or sugar raw material crops or processed products thereof is 0.1 to 20%. A process for producing distilled liquor, characterized by subjecting an alcohol-containing liquid to the bottom of a distiller in the presence of such an alcohol, so that a solid raw material is not steam-distilled in the alcohol-containing liquid .
(2) Production of distilled liquor according to (1), wherein the alcohol is at least one selected from the group consisting of alcohol for raw materials, distilled liquor, brewed liquor and distilled liquor or fermented moromi of brewed liquor Method.
(3) A solid material consisting of cereals, potatoes, fruits, herbs, wood, solid dairy products or sugar raw material crops or processed products thereof is brought into contact with alcohol or fermentation moromi for a short period of time, and then separated into solid and liquid. A method for producing a distilled liquor, characterized by subjecting a solid portion to steam distillation.
( 4 ) A distilled liquor produced by the method according to any one of (1) to ( 3 ).
本発明方法により、固体原料から難揮発性の香り成分を効率的に蒸留酒に回収することが可能になり、固体原料本来の香気を有する蒸留酒を製造することができる。 According to the method of the present invention, it becomes possible to efficiently recover a hardly volatile scent component from a solid raw material into distilled liquor, and it is possible to produce a distilled liquor having the original aroma of the solid raw material.
本発明の蒸留酒の製造方法は、穀類や芋類、果実、木材またはハーブ類などの固体原料を、少量のアルコール存在下で水蒸気蒸留することを特徴とするものである。 The method for producing distilled liquor of the present invention is characterized in that a solid raw material such as cereals, potatoes, fruits, woods or herbs is steam distilled in the presence of a small amount of alcohol.
以下本発明方法において、固体原料を用いて水蒸気蒸留する方法を、「固体蒸留」と称する。 Hereinafter, the method of steam distillation using a solid raw material in the method of the present invention is referred to as “solid distillation”.
本発明方法における固体原料とは、例えば、麦、米、トウモロコシ、そば、栗、小麦、麦芽のような発芽穀類などの穀類、サツマイモ、ジャガイモなどの芋類、梅、桃、デーツ、バナナ、マンゴー、パイナップル、リンゴなどの果実、バニラビーンズ、シナモン、カモミール、シソなどのハーブ類、オークチップ等の木材、バター、チーズ、固形状のヨーグルトなどの固形状乳製品、さとうきび、バガスなど糖類原料作物である。また、固体原料としては、これらをロースト処理、凍結乾燥処理、カラメル化などした加工品であってもよい。 Examples of the solid raw material in the method of the present invention include cereals such as wheat, rice, corn, buckwheat, chestnut, wheat, and germinated cereals such as malt, potatoes such as sweet potato and potato, plums, peaches, dates, bananas and mangoes. Fruits such as pineapple and apple, herbs such as vanilla beans, cinnamon, chamomile and perilla, wood such as oak chips, solid dairy products such as butter, cheese and solid yogurt, sugar-based crops such as sugar cane and bagasse is there. Further, the solid raw material may be a processed product obtained by roasting, freeze-drying or caramelizing these.
本発明方法は、上述の固体原料を少量のアルコールの存在下で水蒸気蒸留することを特徴とする。 The method of the present invention is characterized in that the above-mentioned solid raw material is subjected to steam distillation in the presence of a small amount of alcohol.
本発明方法のアルコールとは、原料用アルコール、焼酎、ウィスキー、ブランデー、スピリッツ類などの蒸留酒、清酒、ワイン、ビールなどの醸造酒、蒸留酒や醸造酒の発酵モロミを挙げることができる。 Examples of the alcohol of the method of the present invention include alcohol for raw materials, distilled spirits such as shochu, whiskey, brandy, spirits, brewed sake such as sake, wine and beer, and fermented moromi of distilled and brewed sake.
本発明における少量のアルコールとは、得られる蒸留酒のアルコール度数が０．１〜２０％であると定義する。蒸留液のアルコール度数がこの範囲を超える場合は、本発明の効果、すなわち固体原料に含まれる難揮発性成分を効率良く回収する効果が充分得られない。蒸留機に張り込むアルコールの量、蒸留酒の回収量は使用する原料やアルコールの種類によって異なるが、最終的に得られる蒸留酒のアルコール度数が０．１〜２０％となるように調整する。 The small amount of alcohol in the present invention is defined as the alcohol content of the obtained distilled liquor is 0.1 to 20%. When the alcohol content of the distillate exceeds this range, the effect of the present invention, that is, the effect of efficiently recovering the hardly volatile component contained in the solid raw material cannot be obtained sufficiently. The amount of alcohol to be put into the distiller and the recovered amount of distilled liquor vary depending on the raw materials used and the type of alcohol, but are adjusted so that the alcohol content of the finally obtained distilled alcohol is 0.1 to 20%.
本発明に用いる蒸留機としては、蒸留機内の中空部分（蒸気の通り道）に固体原料を搭載できる網棚、若しくは籠が設置されているものを用いる。また水蒸気吹込みが可能であるものを用いる。 As a distiller used for this invention, the net shelf which can mount a solid raw material in the hollow part (steam passage) in a distiller, or a thing provided with the basket is used. Moreover, the thing in which water vapor | steam blowing is possible is used.
本発明では固体原料をそのまま用いることができるが、アルコールまたは発酵モロミに短期間接触させた後、固液分離し、固体部分を固体蒸留することも可能である。アルコールまたは発酵モロミとの接触期間は、固体原料の香味が液体部分に完全に移行してしまわないように、数時間〜２日間程度とすることが好ましい。固液分離の方法としては遠心分離やろ過などの一般的な方法の他に、固体原料を予め袋に入れておき、液体部分から引き上げるだけでも良い。また焼酎モロミなどの発酵モロミと接触させる場合、固体原料の一部が液化糖化され発酵される場合があるが、固液分離により固体部分が回収できる程度であれば問題はない。 In the present invention, the solid raw material can be used as it is, but it is also possible to solid-liquid-separate the solid part after solid contact with alcohol or fermentation moromi for a short period of time. The contact period with the alcohol or fermented moromi is preferably about several hours to 2 days so that the flavor of the solid raw material does not completely transfer to the liquid portion. As a method of solid-liquid separation, in addition to general methods such as centrifugation and filtration, a solid raw material may be put in a bag in advance and pulled up from the liquid portion. Moreover, when making it contact with fermentation moromi, such as shochu moromi, a part of solid raw material may be liquefied and fermented, but there is no problem as long as a solid part can be collect | recovered by solid-liquid separation.
本発明方法によって、固体原料から回収される難揮発性成分としては、例えばバニリン、ラクトン類、５−HMF、β−フェネチルアルコールなどを挙げることができる。 Examples of the hardly volatile component recovered from the solid raw material by the method of the present invention include vanillin, lactones, 5-HMF, β-phenethyl alcohol and the like.
従来技術で述べたたように、多くの蒸留酒は液体蒸留によって製造される。一方、一部の蒸留酒には固体蒸留によって製造されるものも知られている。カストリ焼酎や中国の白酒、グラッパ、一部のジンがこれにあたる。これらの製造方法と本発明の相違点を以下に示す。
（１）カストリ焼酎、白酒、グラッパとの違い
これらの蒸留酒は発酵物あるいは発酵粕を固体蒸留するため、得られる蒸留酒は発酵に由来する香味が際立ち、雑で不快な香味も強く、固体原料本来の好ましい香味があまり感じられない。一方本発明では固体原料は発酵させない、あるいは発酵させても上述のようにごく短期間（長くても2日）とし、その後固液分離して固体部分を固体蒸留する。そうすることによって発酵由来の香味は弱く、固体原料本来の好ましい香味が際立った蒸留酒の製造が可能である。
As mentioned in the prior art, many spirits are produced by liquid distillation. On the other hand, some distilled spirits are also known to be produced by solid distillation. This includes castri shochu, Chinese white liquor, grappa and some gin. Differences between these manufacturing methods and the present invention will be described below.
(1) Difference from castri shochu, white liquor, grappa These distilled liquors distill fermented products or fermented koji solids, so that the resulting distilled liquor has a pronounced flavor derived from fermentation, and has a strong and unpleasant flavor. The original preferable flavor is not felt so much. On the other hand, in the present invention, the solid material is not fermented, or even if it is fermented, the solid material is separated for a very short period (two days at the longest) as described above, and then the solid part is solid-distilled by solid-liquid separation. By doing so, the flavor derived from fermentation is weak, and it is possible to produce a distilled liquor that stands out from the original preferred flavor of the solid raw material.
（２）ジンとの違い
通常ジンはハーブ類を浸漬したアルコール含有液を液体蒸留することによって製造されるが、ボンベイサファイヤ（商品名、ボンベイ・スピリッツ社）などの一部のジンは固体蒸留によって製造される。この場合の製造方法は、アルコールを蒸留機底に張り込み、ハーブ類を蒸留機内の中空部分に設置して蒸留することによって蒸留酒を得る。蒸留器に張り込むアルコールは大量であり、回収する蒸留酒のアルコール度数は通常４０〜７０％であることから、この場合の固体蒸留はアルコール蒸気による固体蒸留であるといえる。アルコールは水に比べて沸点が低いため、この方法では固体原料の持つ難揮発性成分の回収は依然として困難である。一方本発明は少量のアルコールを蒸留機に張り込んで固体蒸留し、アルコール度数の低い蒸留酒を得る。少量のアルコールは蒸留の初期に完全に蒸留され、その後、水蒸気による固体蒸留に切り替わる。そうすることによって固体原料の持つ難揮発性成分を蒸留酒中に効率良く回収することができる。
(2) Difference from gin Normally, gin is produced by liquid distillation of an alcohol-containing liquid soaked with herbs, but some gins such as Bombay Sapphire (trade name, Bombay Spirits) are produced by solid distillation. Manufactured. The manufacturing method in this case obtains distilled liquor by sticking alcohol on the bottom of the distiller and placing herbs in the hollow part of the distiller to distill. A large amount of alcohol is put into the distiller, and the alcohol content of the recovered distilled liquor is usually 40 to 70%. Therefore, it can be said that solid distillation in this case is solid distillation using alcohol vapor. Since alcohol has a boiling point lower than that of water, it is still difficult to recover the hardly volatile component of the solid raw material by this method. On the other hand, in the present invention, a small amount of alcohol is put into a distiller and subjected to solid distillation to obtain a distilled liquor having a low alcohol content. A small amount of alcohol is distilled completely at the beginning of the distillation and then switches to solid distillation with steam. By doing so, the hardly volatile components of the solid raw material can be efficiently recovered in the distilled liquor.
固体蒸留と液体蒸留の比較
固体蒸留と液体蒸留による成分回収量の差、及び官能的な差を比較することを目的として以下の実験を行った。
Comparison of Solid Distillation and Liquid Distillation The following experiment was conducted for the purpose of comparing the difference in component recovery between solid distillation and liquid distillation and the sensory difference.
１−１．オークチップ
１ｃｍ角程度に破砕したオークチップ２００ｇを固体蒸留機に入れ固体蒸留を行った。固体蒸留は水蒸気吹込みが可能な蒸留機を使用し、中空部分に固体原料を載せることが出来る網棚を設置した構造のものを用いた。また原料用アルコール（アルコール度数；９５.６％）を１５ｍｌ蒸留機底に張り込んだ。水蒸気を蒸留機の底部から吹き込んで蒸留を行い、アルコール度数１.５％の蒸留酒１Lを得た。一方対照として、同量のオークチップをアルコール度数０.３％のアルコール水５Lに浸漬し、これを同様の蒸留機を用いて液体常圧蒸留を行い、アルコール度数１.５％の蒸留酒１Lを得た。
1-1. Oak chips 200 g of oak chips crushed to about 1 cm square were placed in a solid distillation machine and subjected to solid distillation. For the solid distillation, a distiller capable of blowing steam was used, and a structure in which a net shelf capable of placing a solid raw material in a hollow portion was installed was used. In addition, raw material alcohol (alcohol content: 95.6%) was stuck to the bottom of a 15 ml distiller. Distillation was performed by blowing water vapor from the bottom of the distiller to obtain 1 L of distilled liquor having an alcohol content of 1.5%. On the other hand, as a control, the same amount of oak chips was immersed in 5 L of alcohol water with a alcohol content of 0.3%, and this was subjected to liquid atmospheric distillation using a similar distiller, and 1 L of distilled alcohol with a alcohol content of 1.5%. Got.
上記のようにして得られた２つの蒸留酒について、HPLCを用いて成分分析を行った。HPLCはGLサイエンス社製のものを用い、カラムオーブン；CO630、送液ポンプ；PU712、カラム；Inertsil C8-3、検出器；ED623を用いた。移動相は、0.05％HClO4含有メタノールと0.05％HClO4含有ミリQ水を用い、直線的にグラジエントをかけて流速1ml／分で送液した。混合比はメタノール：水＝15：85で3分間、その後メタノール比率を１％／2分の速度で30：70まで直線的に増加し、30：70で15分間流した。また専門パネリスト７名により、表１に示す５点法で官能評価を行った。官能評価では点数が高いほど良い評価を受けたことになる。成分の分析結果と官能評価の結果を表２に示す。 The two distilled liquors obtained as described above were subjected to component analysis using HPLC. HPLC manufactured by GL Science was used, column oven; CO630, liquid feed pump; PU712, column; Inertsil C8-3, detector; ED623. The mobile phase was 0.05% HClO4 containing methanol and 0.05% HClO4 containing MilliQ water, and the solution was fed at a flow rate of 1 ml / min with a linear gradient. The mixing ratio was methanol: water = 15: 85 for 3 minutes, and then the methanol ratio was linearly increased to 30:70 at a rate of 1% / 2 minutes, and then flowed at 30:70 for 15 minutes. Moreover, sensory evaluation was performed by 7 expert panelists by the 5-point method shown in Table 1. In the sensory evaluation, the higher the score, the better the evaluation. Table 2 shows the results of component analysis and sensory evaluation.
表２に示すように、固体蒸留によって得られた蒸留酒は液体蒸留によって得られた蒸留酒に比べ難揮発性の成分が多く含まれ、また官能的にも好ましい評価が得られた。 As shown in Table 2, distilled liquor obtained by solid distillation contained more hardly volatile components than distilled liquor obtained by liquid distillation, and sensory evaluation was also obtained.
１−２．バニラビーンズ
バニラビーンズ１００ｇを用いて、上記１−１と同様に固体蒸留を行い、アルコール度数１.５％の蒸留酒１Lを得た。対照として同量のバニラビーンズを用い、上記１−１と同様に液体蒸留を行い、アルコール度数１.５％の蒸留酒１Lを得た。これらの蒸留酒を１−１と同様に成分分析、及び官能評価を行った。結果を表３に示す。
1-2. Vanilla Beans Using 100 g of vanilla beans, solid distillation was performed in the same manner as in 1-1 to obtain 1 L of distilled liquor having an alcohol content of 1.5%. As a control, the same amount of vanilla beans was used, and liquid distillation was performed in the same manner as in 1-1 to obtain 1 L of distilled liquor having an alcohol content of 1.5%. These distilled liquors were subjected to component analysis and sensory evaluation in the same manner as 1-1. The results are shown in Table 3.
表３に示すように、固体蒸留によって得られた蒸留酒は液体蒸留によって得られた蒸留酒に比べて、バニリンなどの難揮発性香り成分が多く含まれ、また官能的にも好ましい評価が得られた。 As shown in Table 3, distilled liquor obtained by solid distillation contains more difficult-to-volatile fragrance components such as vanillin than distilled liquor obtained by liquid distillation, and sensory evaluation is also obtained. It was.
１−３．ローストさつま芋
さつま芋を２〜３ｃｍ角にカットし、１８０℃で２０分間焼き上げたローストさつま芋を用いて上記と同様に固体蒸留を行った。ローストさつま芋は５００ｇ使用し、原料用アルコール（アルコール度数；９５.６％）１６０mlを張り込んで固体蒸留を行い、１０Lの蒸留酒（アルコール度数；１.５％）を得た。対照として、同量のローストさつま芋を、２０Lのアルコール水（アルコール度数；０.８％）に浸漬し、これを液体常圧蒸留を行い、１０Lの蒸留酒（アルコール度数；１.５％）を得た。
1-3. Roasted sweet potato Satsuma sweet potato was cut into 2 to 3 cm square, and solid distillation was performed in the same manner as above using roasted sweet potato baked at 180 ° C. for 20 minutes. 500 g of roasted sweet potato was used and 160 ml of raw material alcohol (alcohol content: 95.6%) was added to perform solid distillation to obtain 10 L of distilled liquor (alcohol content; 1.5%). As a control, the same amount of roasted sweet potato was immersed in 20 L of alcohol water (alcohol content: 0.8%), and this was subjected to liquid atmospheric distillation, and 10 L of distilled liquor (alcohol content; 1.5%). Obtained.
得られた蒸留酒を１−１と同様に官能評価を行った。表４に示すように、固体蒸留によって得られた蒸留酒は液体蒸留によって得られた蒸留酒に比べて、芳ばしい焼芋の香味が強いという評価が得られた。 The obtained distilled liquor was subjected to sensory evaluation in the same manner as in 1-1. As shown in Table 4, it was evaluated that the spirits obtained by solid distillation had a strong shochu flavor compared to the spirits obtained by liquid distillation.
１−４．カラメル麦芽
カラメル麦芽５００gを用いて、１−３と同様に固体蒸留を行い、１０Lの蒸留酒（アルコール度数；１.５％）を得た。対照として、同量のカラメル麦芽を用いて、１−３と同様に液体蒸留を行い、１０Lの蒸留酒（アルコール度数；１.５％）を得た。得られた蒸留酒を１−１と同様に官能評価を行った。表５に示すように、固体蒸留した蒸留酒は液体蒸留した蒸留酒と比較して、カラメル様の甘い香味が強いという評価が得られた。
1-4. Caramel malt Using 500 g of caramel malt, solid distillation was performed in the same manner as in 1-3 to obtain 10 L of distilled liquor (alcohol content: 1.5%). As a control, the same amount of caramel malt was used for liquid distillation in the same manner as in 1-3 to obtain 10 L of distilled liquor (alcohol content: 1.5%). The obtained distilled liquor was subjected to sensory evaluation in the same manner as in 1-1. As shown in Table 5, evaluation that solid distilled distilled liquor had a strong caramel-like sweet flavor was obtained compared with liquid distilled distilled liquor.
１−５．ローストさとうきび
さとうきびを200℃、30分間オーブンでローストして得られたローストさとうきび５００gを用いて、１−３と同様に固体蒸留を行い、１０Lの蒸留酒（アルコール度数；１.５％）を得た。対照として、同量のローストさとうきびを用いて、１−３と同様に液体蒸留を行い、１０Lの蒸留酒（アルコール度数；１.５％）を得た。得られた蒸留酒を１−１と同様に官能評価を行った。表６に示すように、固体蒸留した蒸留酒は液体蒸留した蒸留酒と比較して、甘く芳ばしいカラメル様の香味が強いという評価が得られた。
1-5. Roasted sugarcane Using 500g of roasted sugarcane obtained by roasting sugarcane in an oven at 200 ° C for 30 minutes, solid distillation was performed in the same manner as in 1-3 to obtain 10 L of distilled liquor (alcohol content: 1.5%). It was. As a control, liquid distillation was performed in the same manner as in 1-3 using the same amount of roasted sugar cane, and 10 L of distilled liquor (alcohol content: 1.5%) was obtained. The obtained distilled liquor was subjected to sensory evaluation in the same manner as in 1-1. As shown in Table 6, it was evaluated that the solid distilled distilled liquor had a sweet and fragrant caramel-like flavor as compared with the liquid distilled distilled liquor.
１−６．ローストバガス
バガス（さとうきびの絞り粕）を200℃、30分間オーブンでローストして得られたローストバガス５００gを用いて、１−３と同様に固体蒸留を行い、１０Lの蒸留酒（アルコール度数；１.５％）を得た。対照として、同量のローストバガスを用いて、１−３と同様に液体蒸留を行い、１０Lの蒸留酒（アルコール度数；１.５％）を得た。得られた蒸留酒を１−１と同様に官能評価を行った。表７に示すように、固体蒸留した蒸留酒は液体蒸留した蒸留酒と比較して、甘く芳ばしいカラメル様の香味が強いという評価が得られた。
1-6. Using 500 g of roasted bagasse obtained by roasting roasted bagasse bagasse (sugar cane squeezed sugarcane) in an oven at 200 ° C. for 30 minutes, solid distillation was performed in the same manner as in 1-3. 0.5%). As a control, using the same amount of roasted bagasse, liquid distillation was performed in the same manner as in 1-3 to obtain 10 L of distilled liquor (alcohol content: 1.5%). The obtained distilled liquor was subjected to sensory evaluation in the same manner as in 1-1. As shown in Table 7, it was evaluated that the solid distilled distilled liquor had a sweet and fragrant caramel-like flavor as compared with the liquid distilled distilled liquor.
１−７．ローストトウモロコシ
トウモロコシを200℃、30分間オーブンでローストして得られたローストトウモロコシ５００gを用いて、１−３と同様に固体蒸留を行い、１０Lの蒸留酒（アルコール度数；１.５％）を得た。対照として、同量のローストトウモロコシを用いて、１−３と同様に液体蒸留を行い、１０Lの蒸留酒（アルコール度数；１.５％）を得た。得られた蒸留酒を１−１と同様に官能評価を行った。表８に示すように、固体蒸留した蒸留酒は液体蒸留した蒸留酒と比較して、甘く芳ばしいローストコーン様の香味が強いという評価が得られた。
1-7. Roast corn Solid distillation was performed in the same manner as in 1-3 using 500 g of roast corn obtained by roasting corn in an oven at 200 ° C. for 30 minutes to obtain 10 L of distilled liquor (alcohol content: 1.5%). It was. As a control, liquid distillation was performed in the same manner as in 1-3 using the same amount of roasted corn, and 10 L of distilled liquor (alcohol content: 1.5%) was obtained. The obtained distilled liquor was subjected to sensory evaluation in the same manner as in 1-1. As shown in Table 8, it was evaluated that the solid distilled distilled liquor had a strong sweet and fragrant roasted corn-like flavor as compared with the liquid distilled distilled liquor.
１−８．固形状ヨーグルト
１０％脱脂粉乳液にヨーグルト用乳酸菌スターター（ＹＯ−ＭＩＸ６０１、ダニスコ社）を０．１ｇ／Ｌ添加し、４２℃で１０時間静置発酵を行い、固形状ヨーグルトを製造した。このヨーグルト１．０ｋｇをガーゼ状の布で包み、蒸留器内の網棚に設置した。蒸留器に１６ｍｌの原料用アルコール（アルコール度数；９５．６％）を張り込み、水蒸気を吹き込んで固体蒸留を行い、１０００ｍｌの蒸留液（アルコール度数；１．５％）を得た。対照として、同量のヨーグルトに５０００ｍｌのアルコール水（アルコール度数；０．３％）を加えて混合し、これを同様の蒸留機を用いて液体常圧蒸留を行い、１０００ｍｌの蒸留液（アルコール度数；１．５％）を得た。得られた蒸留液を１−１と同様に官能評価を行った。表９に示すように、固体蒸留した蒸留液は液体蒸留した蒸留液と比較して、しっかりとしたヨーグルト香が強いという評価が得られた。
1-8. Solid yogurt 10% defatted milk powder was added with 0.1 g / L of lactic acid bacteria starter for yogurt (YO-MIX601, Danisco Co.), and static fermentation was performed at 42 ° C. for 10 hours to produce solid yogurt. 1.0 kg of this yogurt was wrapped with a gauze-like cloth and placed on a net shelf in a distiller. 16 ml of raw material alcohol (alcohol content: 95.6%) was put into a distiller, and solid distillation was performed by blowing water vapor to obtain 1000 ml of a distillate (alcohol content: 1.5%). As a control, 5000 ml of alcohol water (alcohol content: 0.3%) was added to the same amount of yogurt and mixed, and this was subjected to liquid atmospheric distillation using the same distiller, and 1000 ml of distillate (alcohol content). 1.5%). The obtained distillate was subjected to sensory evaluation in the same manner as in 1-1. As shown in Table 9, the solid distilled distillate was evaluated to have a strong yogurt aroma as compared with the liquid distilled distillate.
原料用アルコールの代わりに焼酎モロミを用いた場合
常法に従って製造した米麹３２０ｇに水５６０ｍｌと、YPD培地で前培養した焼酎用酵母０.１mlを加え、３０℃で３日間発酵を行った。発酵終了後のモロミはアルコール度数１５.６％となった。このモロミ８００ｍｌを実施例１で用いた蒸留機内に張り込んだ。蒸留機の網棚の上には実施例１−３と同様のローストさつま芋５００ｇを搭載した。この状態で水蒸気を吹き込んで固体蒸留を行い、１０Lの蒸留酒（アルコール度数；１.２％）を得た。対照として、上記米麹の発酵モロミ８００ｍｌに、ローストさつま芋５００ｇと水２０Lを加え、これを同じ蒸留機で液体常圧蒸留し、１０Lの蒸留酒（アルコール度数；１.２％）を得た。
When shochu moromi was used instead of raw alcohol, 560 ml of water and 0.1 ml of shochu yeast pre-cultured in YPD medium were added to 320 g of rice bran produced according to a conventional method, and fermentation was performed at 30 ° C. for 3 days. Moromi after the fermentation was 15.6% alcohol content. 800 ml of this moromi was stuck in the distiller used in Example 1. A roasted sweet potato 500g similar to Example 1-3 was mounted on the net shelf of the distiller. In this state, steam was blown in to perform solid distillation to obtain 10 L of distilled liquor (alcohol content: 1.2%). As a control, 500 g of roasted sweet potato and 20 L of water were added to 800 ml of fermented moromi of the above rice bran, and this was subjected to liquid atmospheric distillation using the same distiller to obtain 10 L of distilled alcohol (alcohol content: 1.2%).
得られた蒸留酒を実施例１と同様に専門パネリスト７名による官能評価を行った。結果を表１０に示す。表１０に示すように、固体蒸留から得られた蒸留酒は、液体蒸留から得られた蒸留酒に比べ、焼芋様の甘く、香ばしい香味が強いという好ましい評価が得られた。 The obtained distilled liquor was subjected to sensory evaluation by 7 expert panelists in the same manner as in Example 1. The results are shown in Table 10. As shown in Table 10, the distilled liquor obtained from the solid distillation obtained a favorable evaluation that the shochu-like sweet and fragrant flavor was stronger than the distilled liquor obtained from the liquid distillation.
焼酎モロミに短期間接触させ、その後固液分離し固体蒸留した場合
常法に従って製造した米麹３２０ｇに水５６０ｍｌと、YPD培地で前培養した焼酎用酵母０.１mlを加え、３０℃で３日間発酵を行った。３日後のモロミのアルコール度数は１５.６％となった。このモロミ８００ｍｌに実施例１−３と同様のローストさつま芋５００ｇと水５００ｍｌを加え、一晩発酵を続けた。発酵終了後のモロミをザルで固液分離し、固体部分を蒸留機内の網棚に搭載し、液体部分を蒸留液底に張り込んだ。この状態で水蒸気を吹き込み、固体蒸留を行い、１０Lの蒸留酒（アルコール度数；１.２％）を得た。対照として、上記米麹の発酵モロミ８００ｍｌに、ローストさつま芋５００ｇと水２０Lを加え、一晩発酵を続け、翌日これを固液分離を行わずにそのまま液体常圧蒸留し、１０Lの蒸留酒（アルコール度数；１.２％）を得た。
In the case of contact with shochu moromi for a short period of time, followed by solid-liquid separation and solid distillation Fermentation was performed. The alcohol content of Moromi after 3 days was 15.6%. To 800 ml of this moromi, 500 g of roasted sweet potato and 500 ml of water as in Example 1-3 were added, and fermentation was continued overnight. The moromi after the fermentation was separated into solid and liquid using a colander. In this state, steam was blown and solid distillation was performed to obtain 10 L of distilled liquor (alcohol content: 1.2%). As a control, add 800 g of roasted sweet potato and 20 L of water to 800 ml of fermented moromi of the above rice bran, continue the fermentation overnight, and then perform liquid atmospheric distillation without solid-liquid separation the next day. Frequency; 1.2%).
得られた蒸留酒を実施例１と同様に専門パネリスト７名による官能評価を行った。結果を表１１に示す。表１１に示すように、固体蒸留から得られた蒸留酒は、液体蒸留から得られた蒸留酒に比べ、焼芋様の甘く、香ばしい香味が強いという好ましい評価が得られた。 The obtained distilled liquor was subjected to sensory evaluation by 7 expert panelists in the same manner as in Example 1. The results are shown in Table 11. As shown in Table 11, the distilled liquor obtained from the solid distillation obtained a favorable evaluation that the shochu-like sweet and fragrant flavor was stronger than the distilled liquor obtained from the liquid distillation.
高濃度アルコール存在下での固体蒸留との比較
蒸留液のアルコール度数の違い、すなわち蒸留時のアルコール使用量の違いによる成分回収量の差、及び官能的な差を調べることを目的とし、以下の実験を行った。
Comparison with solid distillation in the presence of high-concentration alcohol The purpose of this study was to investigate the difference in alcohol content of the distillate, that is, the difference in component recovery due to the difference in the amount of alcohol used during distillation, and the sensory difference. The experiment was conducted.
固体原料として、実施例１で用いたローストさつま芋を用いた。蒸留機の網棚に４００ｇのローストさつま芋を搭載し、蒸留機底部に原料用アルコールを２５ｍｌ張り込んだものをＮｏ．１、２５０ｍｌ張り込んだものをＮｏ．２、７５０ｍｌ張り込んだものをＮｏ．３とした。水蒸気を吹込んでそれぞれ固体蒸留を行い、いずれの試験区においても蒸留酒１２００ｍｌを回収した。得られた蒸留酒のアルコール度数はそれぞれ、Ｎｏ．１；１．９％、Ｎｏ．２；１８．１％、Ｎｏ．３；６０．２％となった。これらの蒸留酒をＧＣＭＳを用いて成分分析を行った。分析条件は、まずサンプルに内部標準（３−Octanol）を加え、蒸留水で１０倍希釈する。これをOASISカラム（Waters社製）を用いて固相抽出を行い、抽出液を窒素ガスを吹き付け濃縮し、約２５倍の濃縮液を得る。この抽出液をGCMS（アジレント社製６８９０）による成分分析に供した。分析条件は、カラム；BP21（SGE社製）、注入モード；パルスドスプリット（スプリット比２０：１）、オーブン温度；４０℃、１分→８℃／minで1００℃まで昇温→４℃／minで１８０℃まで昇温→２℃／minで２２０℃まで昇温→２２０℃、３０分、で行った。これとは別に、内部標準を加えたスタンダード混合液（５−MF；５ｐｐｍ、５−HMF；５ｐｐｍ）を作成し、同様に抽出、濃縮を行ったものを作成し、スタンダードとして分析を行った。定量はピーク面積から内部標準法によって算出した。結果を表１２に示す。 The roasted sweet potato used in Example 1 was used as a solid raw material. A 400 g roasted sweet potato was mounted on the net shelf of the distiller, and 25 ml of raw material alcohol was put on the bottom of the distiller. No. 1 and 250 ml stuck. 2, 750 ml stuck No. It was set to 3. Solid distillation was performed by blowing water vapor, and 1200 ml of distilled liquor was collected in any test section. The alcohol content of the obtained distilled liquor was No. 1; 1.9%, No. 1 2; 18.1%, No. 2 3; 60.2%. These distilled liquors were subjected to component analysis using GCMS. Analysis conditions are as follows. First, an internal standard (3-octanol) is added to a sample and diluted 10-fold with distilled water. This is subjected to solid phase extraction using an OASIS column (manufactured by Waters), and the extract is concentrated by blowing nitrogen gas to obtain an approximately 25-fold concentrated solution. This extract was subjected to component analysis by GCMS (Agilent 6890). Analysis conditions are as follows: column: BP21 (manufactured by SGE), injection mode: pulsed split (split ratio 20: 1), oven temperature: 40 ° C., 1 minute → 8 ° C./min to 100 ° C. → 4 ° C./min The temperature was raised to 180 ° C. → 2 ° C./min. Separately, a standard mixed solution (5-MF; 5 ppm, 5-HMF; 5 ppm) with an internal standard added was prepared, and similarly extracted and concentrated, and analyzed as a standard. Quantification was calculated from the peak area by the internal standard method. The results are shown in Table 12.
表１２の結果から、回収する蒸留酒のアルコール度数が低いほど、すなわち使用するアルコール量が少ないほど難揮発性の成分が効率よく回収できることが分かる。 From the results in Table 12, it can be seen that the less volatile components can be recovered more efficiently as the alcohol content of the distilled liquor to be recovered is lower, that is, as the amount of alcohol used is smaller.
ここで得られた蒸留酒を、表１３に記載の通り配合し、官能評価を行った。官能評価は専門パネリスト７名により、5点法で行った。結果を表１３に示す。 The distilled liquor obtained here was blended as shown in Table 13 and subjected to sensory evaluation. Sensory evaluation was performed by a five-point method by seven expert panelists. The results are shown in Table 13.
表１３の結果から、回収する蒸留酒のアルコール度数が低いほど、すなわち使用するアルコール量が少ない方が、甘さや焼芋らしさが強く、好ましい香味であることが分かった。 From the results of Table 13, it was found that the lower the alcohol content of the distilled liquor to be recovered, that is, the less the amount of alcohol used, the stronger the sweetness and shochu-like taste, and the better the flavor.
本発明は、固体原料から難揮発性の香り成分を回収して、固体原料本来の香気を有する蒸留酒を製造することができるので極めて有用である。 INDUSTRIAL APPLICABILITY The present invention is extremely useful because it can recover a hardly volatile fragrance component from a solid raw material and produce a distilled liquor having the original aroma of the solid raw material.
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| JPS60105485A (en) * | 1983-11-14 | 1985-06-10 | Shirahana Syuzo Kk | Preparation of shochu (low-class distilled japanese sake) |
| JPS63276477A (en) * | 1987-05-08 | 1988-11-14 | Harushige Yamaya | Production of shochu of sweet osmanthus |
| JPH0260583A (en) * | 1988-08-25 | 1990-03-01 | Sakamoto Rubber Kogyo Kk | Aroma-imparting method for beverage liquid |
| JP2002125653A (en) * | 2000-10-26 | 2002-05-08 | Nikka Whisky Distilling Co Ltd | New distilled liquor and method for producing the same |
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| JPS60105485A (en) * | 1983-11-14 | 1985-06-10 | Shirahana Syuzo Kk | Preparation of shochu (low-class distilled japanese sake) |
| JPS63276477A (en) * | 1987-05-08 | 1988-11-14 | Harushige Yamaya | Production of shochu of sweet osmanthus |
| JPH0260583A (en) * | 1988-08-25 | 1990-03-01 | Sakamoto Rubber Kogyo Kk | Aroma-imparting method for beverage liquid |
| JP2002125653A (en) * | 2000-10-26 | 2002-05-08 | Nikka Whisky Distilling Co Ltd | New distilled liquor and method for producing the same |
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