JP7382335B2 - Shochu - Google Patents
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- JP7382335B2 JP7382335B2 JP2020549419A JP2020549419A JP7382335B2 JP 7382335 B2 JP7382335 B2 JP 7382335B2 JP 2020549419 A JP2020549419 A JP 2020549419A JP 2020549419 A JP2020549419 A JP 2020549419A JP 7382335 B2 JP7382335 B2 JP 7382335B2
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- shochu
- potato
- potato shochu
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- sweet potato
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- 235000020083 shōchū Nutrition 0.000 title claims description 99
- 244000061456 Solanum tuberosum Species 0.000 claims description 74
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 74
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 claims description 40
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 claims description 39
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 39
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 claims description 38
- 238000004821 distillation Methods 0.000 claims description 26
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 claims description 20
- 239000005792 Geraniol Substances 0.000 claims description 20
- 229940113087 geraniol Drugs 0.000 claims description 20
- 229940067107 phenylethyl alcohol Drugs 0.000 claims description 19
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
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- 238000000034 method Methods 0.000 description 33
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- 239000000126 substance Substances 0.000 description 11
- 238000012360 testing method Methods 0.000 description 10
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- 238000011156 evaluation Methods 0.000 description 6
- 229930003658 monoterpene Natural products 0.000 description 6
- 150000002773 monoterpene derivatives Chemical class 0.000 description 6
- 235000002577 monoterpenes Nutrition 0.000 description 6
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- 150000002148 esters Chemical class 0.000 description 5
- 238000011282 treatment Methods 0.000 description 5
- 240000006439 Aspergillus oryzae Species 0.000 description 4
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- 235000014113 dietary fatty acids Nutrition 0.000 description 4
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- 150000004665 fatty acids Chemical class 0.000 description 4
- 238000004817 gas chromatography Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 240000005979 Hordeum vulgare Species 0.000 description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 description 3
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- 239000007864 aqueous solution Substances 0.000 description 3
- 239000012159 carrier gas Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000001307 helium Substances 0.000 description 3
- 229910052734 helium Inorganic materials 0.000 description 3
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000019713 millet Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 241001513093 Aspergillus awamori Species 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 244000281702 Dioscorea villosa Species 0.000 description 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 2
- 102100022624 Glucoamylase Human genes 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 102000004139 alpha-Amylases Human genes 0.000 description 2
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 229940024171 alpha-amylase Drugs 0.000 description 2
- POIARNZEYGURDG-FNORWQNLSA-N beta-damascenone Chemical compound C\C=C\C(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-FNORWQNLSA-N 0.000 description 2
- POIARNZEYGURDG-UHFFFAOYSA-N beta-damascenone Natural products CC=CC(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- XIRNKXNNONJFQO-UHFFFAOYSA-N ethyl hexadecanoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC XIRNKXNNONJFQO-UHFFFAOYSA-N 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- MLFHJEHSLIIPHL-UHFFFAOYSA-N isoamyl acetate Chemical compound CC(C)CCOC(C)=O MLFHJEHSLIIPHL-UHFFFAOYSA-N 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- CZCBTSFUTPZVKJ-UHFFFAOYSA-N rose oxide Chemical compound CC1CCOC(C=C(C)C)C1 CZCBTSFUTPZVKJ-UHFFFAOYSA-N 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- -1 terpene compounds Chemical class 0.000 description 2
- 235000007586 terpenes Nutrition 0.000 description 2
- 229930007850 β-damascenone Natural products 0.000 description 2
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000122821 Aspergillus kawachii Species 0.000 description 1
- 241001112078 Aspergillus usamii Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000024708 Dioscorea cayenensis Species 0.000 description 1
- 235000014758 Dioscorea cayenensis Nutrition 0.000 description 1
- 235000008570 Dioscorea cayennensis Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 244000040384 Quercus garryana Species 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000003708 ampul Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229940093499 ethyl acetate Drugs 0.000 description 1
- 229940067592 ethyl palmitate Drugs 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 229940117955 isoamyl acetate Drugs 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 229930007790 rose oxide Natural products 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
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- 235000015041 whisky Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
本発明は、新規な香味特性を有する芋焼酎及びその製造方法に関する。 The present invention relates to a sweet potato shochu with novel flavor characteristics and a method for producing the same.
芋焼酎は、かつて、独特の香気を有することから多くの消費者に敬遠されていた。しかし、その後の研究成果や技術改良によって、消費者の嗜好にマッチした風味特性を有する芋焼酎が製造できるようになった。現在では、芋焼酎は消費者に広く受け入れられている。芋焼酎といっても、その風味特性は様々である。特許文献1は、テルペン配糖体を含有する芋粉体を製麹して得られた芋粉麹を原料として用いて製造された、テルペン類化合物を豊富に含む柑橘系の香気に優れる芋焼酎等の酒類を開示する。特許文献2は、モノテルペンアルコール、β-ダマセノン、及びローズオキシドを一定濃度以上で含有する、華やかな香りと甘い香味を有する芋焼酎を開示する。特許文献3は、高温高圧処理したサツマイモを原料として用いて製造された、焼き芋の甘コゲ香を有する芋焼酎を開示する。特許文献4は、焼酎もろみの蒸留を2回行うことにより製造された、すっきりとした香味でありながら、芋焼酎の本来的な香味上の特徴が維持された芋焼酎を開示する。 In the past, potato shochu was avoided by many consumers because of its unique aroma. However, subsequent research results and technological improvements have made it possible to produce sweet potato shochu with flavor characteristics that match consumer tastes. Nowadays, potato shochu is widely accepted by consumers. Even though it is called potato shochu, its flavor characteristics vary. Patent Document 1 discloses a sweet potato shochu with an excellent citrus aroma rich in terpene compounds, which is produced using potato flour koji obtained by making koji from potato powder containing terpene glycosides as a raw material. Disclose alcoholic beverages such as. Patent Document 2 discloses a sweet potato shochu containing monoterpene alcohol, β-damascenone, and rose oxide at a certain concentration or more and having a gorgeous aroma and sweet flavor. Patent Document 3 discloses a sweet potato shochu that has the sweet and burnt aroma of roasted sweet potatoes, which is produced using sweet potatoes treated at high temperature and high pressure as a raw material. Patent Document 4 discloses potato shochu that is produced by distilling shochu mash twice and has a refreshing flavor while maintaining the original flavor characteristics of potato shochu.
本発明は、従来にない香味特性を有する芋焼酎の提供を目的とする。特に、キレがあり、かつふくよかな芋の香りを有する芋焼酎の提供を目的とする。 The present invention aims to provide a sweet potato shochu with unprecedented flavor characteristics. In particular, the purpose is to provide a sweet potato shochu that has a sharp and plump sweet potato aroma.
鋭意検討の結果、本発明の発明者は、芋焼酎の特定の成分がキレやふくよかな芋の香りに関与することを見出した。本発明は、かかる知見に基づいて完成された。
限定されないが、本発明によれば、以下のものが提供される。
(1)芋焼酎であって、ゲラニオールが120ppb~660ppb、及びフェニルエチルアルコールが80ppm以下である、前記芋焼酎。
(2)さらにフルフラールが7.0ppm以下である、(1)の芋焼酎。
(3)芋焼酎であって、フェニルエチルアルコールが80ppm以下、及びフルフラールが7.0ppm以下である、前記芋焼酎。
(4)さらにゲラニオールが120ppb~660ppbである、(3)の芋焼酎。
(5)芋焼酎の製造方法であって、一次仕込み工程により一次醪を得、該一次醪を二次仕込み工程に供し、二次醪を得、該二次醪を蒸留する工程、該蒸留工程は留液全体のアルコール度数が38%以上になるまで行う、を含む、前記製造方法。
(6)(5)の方法により製造された芋焼酎。As a result of extensive research, the inventors of the present invention discovered that specific components of potato shochu are responsible for the sharp and plump sweet potato aroma. The present invention was completed based on this knowledge.
Although not limited, the present invention provides the following:
(1) The potato shochu described above, which contains 120 ppb to 660 ppb of geraniol and 80 ppm or less of phenylethyl alcohol.
(2) The sweet potato shochu of (1) further contains 7.0 ppm or less of furfural.
(3) The potato shochu described above, which contains phenylethyl alcohol at 80 ppm or less and furfural at 7.0 ppm or less.
(4) The sweet potato shochu of (3) further contains 120 ppb to 660 ppb of geraniol.
(5) A method for producing potato shochu, which includes a step of obtaining a primary moromi in a primary preparation step, subjecting the primary moromi to a secondary preparation step to obtain a secondary moromi, and distilling the secondary moromi, the distillation step The above-mentioned manufacturing method includes carrying out until the alcohol content of the entire distillate reaches 38% or more.
(6) Potato shochu produced by the method of (5).
本発明における芋焼酎及びその製造方法を以下に説明する。 The potato shochu and the method for producing the same according to the present invention will be explained below.
本発明における芋焼酎は、一次醪(もろみ)を得る工程(一次仕込)、二次醪を得る工程(二次仕込)、及び二次醪を蒸留する工程を含んでなる製法により得ることができる。ここで、蒸留工程においては、アルコール度数が特定値に調整された留液を得る。一次醪、二次醪の製造方法は、通常実施される方法であれば特に限定されない。焼酎製造において、三次・四次仕込などの多段仕込が実施される場合もあるが、前述の蒸留工程を行う限り、本発明の効果が奏されることが理解できる。以下では、二段仕込の場合を説明する。 The potato shochu in the present invention can be obtained by a manufacturing method comprising the steps of obtaining a primary moromi (moromi) (primary preparation), a step of obtaining a secondary moromi (secondary preparation), and a step of distilling the secondary moromi. . Here, in the distillation step, a distillate whose alcohol content is adjusted to a specific value is obtained. The method for producing the primary moromi and secondary moromi is not particularly limited as long as it is a commonly practiced method. In the production of shochu, multistage preparations such as tertiary and quaternary preparations are sometimes carried out, but it can be understood that the effects of the present invention can be achieved as long as the above-mentioned distillation process is carried out. Below, the case of two-stage preparation will be explained.
(一次醪)
麹に、水と酵母とを加えて混合し、発酵に必要なだけの酵母数となるまで所定条件下にて酵母を増殖させ、一次醪とする。一次醪を得る工程を一次仕込という。麹は、通常の焼酎で使用されている麹であれば、原料、麹菌の種類、製麹方法も特に限定されない。一般に、麹菌は、白麹菌(Aspergillus.kawachii、Aspergillus.usami)、黒麹菌(Aspergillus.awamori)、黄麹菌(Aspergillus.oryzae)などが使用される。(primary moromi)
Water and yeast are added to the koji and mixed, and the yeast is grown under predetermined conditions until the number of yeast necessary for fermentation is reached, and the primary moromi is obtained. The process of obtaining the primary moromi is called primary preparation. The raw material, type of koji mold, and koji production method are not particularly limited as long as the koji is the koji used in normal shochu. Generally, Aspergillus aspergillus (Aspergillus kawachii, Aspergillus usami), Aspergillus awamori (Aspergillus awamori), Aspergillus oryzae (Aspergillus oryzae), etc. are used.
麹がない場合は、常法によって蒸した米、麦などの穀類原料又は粉砕処理などした米、麦などの穀類原料に、α-アミラーゼやグルコアミラーゼなどの液化酵素及び糖化酵素を添加したものを代用してもよい。この場合、酵素剤の選択・添加量は、酵母が増殖することができれば特に限定されない。 If you do not have koji, you can add liquefying enzymes and saccharifying enzymes such as α-amylase and glucoamylase to grain materials such as rice and barley that have been steamed using conventional methods, or grain materials such as rice and barley that have been pulverized. May be substituted. In this case, the selection and amount of the enzyme agent to be added are not particularly limited as long as yeast can proliferate.
酵母は、アルコール発酵能を有していれば特に限定されない。通常酒類で使用される酵母としては、ワイン酵母、清酒酵母、ウイスキー酵母、焼酎酵母などが使用される。その使用形態も特に限定されず、例えば、アンプル等の容器に封入された液体状のものであっても、乾燥酵母などであってもよい。 Yeast is not particularly limited as long as it has alcohol fermentation ability. Yeasts commonly used in alcoholic beverages include wine yeast, sake yeast, whiskey yeast, and shochu yeast. The form of use thereof is not particularly limited, and may be, for example, a liquid sealed in a container such as an ampoule, or dried yeast.
(二次醪)
一次醪に、掛け原料と水とを加えて混合し、所定の条件で発酵させて二次醪を製造する。二次醪を得る工程を二次仕込という。この際、蒸し工程を実施したサツマイモを、掛け原料の全てまたは一部として使用する。(Secondary moromi)
The raw materials and water are added to the primary moromi, mixed, and fermented under predetermined conditions to produce the secondary moromi. The process of obtaining secondary moromi is called secondary preparation. At this time, the sweet potato that has been subjected to the steaming process is used as all or part of the raw material.
本発明に使用できるサツマイモの品種は、通常芋焼酎に使用される品種であれば、特に限定されない。通常芋焼酎の製造に使用されるサツマイモの品種としては、例えば、コガネセンガン、シロユタカ、ミナミユタカ、シロサツマ、農林2号、高系14号、サツマヒカリ、ベニアズマ、ベニサツマ、ベニハヤト、ジョイホワイト、ムラサキイモ、などを挙げることができる。 The variety of sweet potato that can be used in the present invention is not particularly limited as long as it is a variety commonly used for sweet potato shochu. Varieties of sweet potatoes commonly used to produce potato shochu include, for example, Koganesengan, Shiro Yutaka, Minami Yutaka, Shiro Satsuma, Norin No. 2, Kokei No. 14, Satsuma Hikari, Beniasuma, Beni Satsuma, Beni Hayato, Joy White, Murasaki Imo, etc. can be mentioned.
本発明に使用できるサツマイモの形態も、特に限定されない。生芋でも、或いは適当な大きさに切断したものであってもよく、収穫後冷凍保存されたものであってもよい。また、乾燥、箭断、粉砕処理等の加工処理が施されたものであってもよい。ただし、蒸し工程において、長時間高温で保持することによってサツマイモが形崩れを起こし、後の工程の作業に支障をきたす恐れがあることから、両端部及び病難部のみ切除された大きさのサツマイモを使用することが好ましい。 The form of sweet potato that can be used in the present invention is also not particularly limited. The sweet potato may be fresh or cut into appropriate sizes, or may be frozen and preserved after harvesting. Moreover, it may be subjected to processing such as drying, shredding, and pulverization. However, in the steaming process, if the sweet potatoes are held at high temperatures for a long period of time, they may lose their shape and interfere with the work in the subsequent process. It is preferable to use
本発明では、原料サツマイモの洗浄、両端部及び病難部の切除など通常の前処理工程を経た後、蒸し工程を実施する。蒸し工程に使用される装置(蒸し機)は、通常焼酎の蒸し工程に使用されるものであれば特に限定されないが、長時間温度保持する必要があるため密閉可能な装置、例えば、バッチ式蒸し機を使用することができる。 In the present invention, the steaming process is carried out after the raw sweet potatoes undergo usual pretreatment processes such as washing and cutting off both ends and diseased parts. The device (steamer) used in the steaming process is not particularly limited as long as it is normally used in the steaming process of shochu, but since it is necessary to maintain the temperature for a long time, it may be a device that can be closed, such as a batch-type steamer. machine can be used.
蒸し工程(1)はサツマイモをα化させるための工程であり、サツマイモを昇温するためには、装置内に水蒸気を通気する。そして、蒸し工程(2)によって、サツマイモ中のでんぷんのα化が進行する。また、蒸し工程(3)では、焦げ付かない程度に蒸気を入れてもよいが、好ましくは蒸気を停止した方がよい。また、装置を解放してもよいが、汚染、温度低下を防ぐためにも密閉状態とすることが好ましい。従来の芋焼酎用のサツマイモでは、本発明の蒸し工程(3)を行うことなく、蒸し工程(2)の終了後、強制送風などにより冷却していた。 The steaming step (1) is a step for pregelatinizing the sweet potato, and in order to raise the temperature of the sweet potato, steam is vented into the apparatus. Then, through the steaming step (2), gelatinization of the starch in the sweet potato progresses. Further, in the steaming step (3), steam may be introduced to an extent that does not cause burning, but it is preferable to stop the steam. Further, although the device may be opened, it is preferable to keep it in a closed state to prevent contamination and temperature drop. In conventional sweet potatoes for sweet potato shochu, the steaming step (3) of the present invention was not performed, and after the steaming step (2) was completed, the potatoes were cooled by forced air blowing or the like.
蒸し工程を経たサツマイモは、冷却したのち、破砕機にかけて破砕され、二次醪に投入される。サツマイモの破砕方法は通常の芋焼酎製造方法で使用される方式であれば特に限定されない。通常の芋焼酎で使用される破砕方法としては、チョッパー型、ロール式、ハンマーミル式、カッター式などが挙げられる。 After the steamed sweet potatoes are cooled, they are crushed in a crusher and put into the secondary mash. The method for crushing sweet potatoes is not particularly limited as long as it is a method used in a normal method for producing potato shochu. The crushing methods used for regular potato shochu include chopper type, roll type, hammer mill type, and cutter type.
二次醪に添加するサツマイモの量は、本発明の効果を与えることができる量であれば特に限定されない。通常芋焼酎で二次醪に添加される掛け原料の重量は、一次醪に添加した麹あるいは穀類の重量に対して、例えば、約5倍にすることができる。 The amount of sweet potato added to the secondary moromi is not particularly limited as long as it can provide the effects of the present invention. The weight of the raw material added to the secondary moromi for sweet potato shochu can be, for example, about 5 times the weight of the koji or grains added to the primary moromi.
(含糖物質)
蒸し工程を実施したサツマイモに加えて、含糖物質も二次醪に加えることができる。含糖物質としては、米・麦(大麦、ライ麦、小麦、カラス麦、裸麦など)・そば・とうもろこし・あわ・きび・ひえ、などの穀類、じゃがいも・さといも・きくいも・やまのいも・ながいも・じねんじょ、などのいも類、かぼちゃ・トマト・にんじん、などの野菜類、デーツ(なつめやし)などの果実類、などを挙げることができる。穀類、いも類などでんぷんをα化する必要のある含糖物質は、通常の蒸し工程を実施してから使用する。(sugar-containing substances)
In addition to the sweet potatoes that have undergone the steaming process, sugar-containing substances can also be added to the secondary mash. Sugar-containing substances include grains such as rice, wheat (barley, rye, wheat, oats, naked wheat, etc.), buckwheat, corn, millet, millet, millet, potatoes, taro, yellow yam, yam yam, long yam, etc. Examples include potatoes such as potatoes, vegetables such as pumpkins, tomatoes, and carrots, and fruits such as dates. Sugar-containing substances that require starch gelatinization, such as grains and potatoes, are used after carrying out the usual steaming process.
本発明の蒸し工程を実施したサツマイモと、含糖物質との重量比は、本発明の効果を与えることができる範囲であれば、特に限定されず、所望の品質に応じて適宜選択して決定することができる。 The weight ratio of the sweet potato subjected to the steaming process of the present invention to the sugar-containing substance is not particularly limited as long as it can provide the effects of the present invention, and is appropriately selected and determined according to the desired quality. can do.
(酵素剤)
一次醪、二次醪の発酵過程で、発酵促進、アルコール収率の向上、エステルなどの好ましい香気生成の促進、などを目的として、市販の酵素剤を添加してもよい。通常焼酎の製造に使用される酵素剤としては、α-アミラーゼ、グルコアミラーゼ、セルラーゼ、キシラナーゼ、リパーゼなどがある。(enzyme agent)
During the fermentation process of the primary moromi and secondary moromi, commercially available enzyme agents may be added for the purpose of promoting fermentation, improving alcohol yield, promoting the production of desirable aromas such as esters, etc. Enzymes commonly used in the production of shochu include α-amylase, glucoamylase, cellulase, xylanase, and lipase.
(蒸留)
発酵が終了した二次醪を蒸留機に入れ、蒸留を実施して焼酎の原酒を得る。蒸留方法は、本発明の効果を与えることができれば特に限定されない。通常焼酎製造で使用される蒸留方法としては、常圧蒸留及び減圧蒸留がある。(distillation)
After fermentation, the secondary moromi is put into a distillation machine and distilled to obtain shochu. The distillation method is not particularly limited as long as it can provide the effects of the present invention. Distillation methods commonly used in the production of shochu include normal pressure distillation and reduced pressure distillation.
常圧蒸留は、大気圧で二次醪を蒸留して原酒を得るもので、一般に力強い、コクのある酒質の原酒を得ることができる。減圧蒸留は、真空ポンプなどを用いて、蒸留機内を大気圧より低い気圧に減圧して蒸留して原酒を得るもので、一般にソフトで軽快な酒質の原酒を得ることが出来る。いずれの蒸留方法・蒸留操作であっても、本発明の効果を与えることができる範囲であれば、所望の品質に応じて実施することができる。 Atmospheric distillation is the process of distilling secondary mash at atmospheric pressure to obtain unprocessed sake, and generally produces unprocessed sake with a strong, full-bodied quality. Vacuum distillation uses a vacuum pump or the like to reduce the pressure inside the distillation machine to a pressure lower than atmospheric pressure to obtain unprocessed sake, and generally produces unprocessed sake with a soft and light quality. Any distillation method or distillation operation can be carried out depending on the desired quality as long as it can provide the effects of the present invention.
本発明においては、全体のアルコール度数が特定値に調整された留液を蒸留によって得、これを原酒として用いる。蒸留によって得られる留液の全体のアルコール度数を指標とすることによって、芋焼酎のキレやふくよかな芋の香りを感じやすくなる。本発明においては、蒸留は、留液全体のアルコール度数が、例えば、55%以上、44%以上、43%以上、42%以上、41%以上、40%以上、又は38%以上となるように行うことができる。 In the present invention, a distillate whose total alcohol content is adjusted to a specific value is obtained by distillation, and this is used as a raw spirit. By using the overall alcohol content of the distillate obtained through distillation as an index, it becomes easier to feel the sharpness and rich sweet potato aroma of potato shochu. In the present invention, distillation is performed such that the alcohol content of the entire distillate is, for example, 55% or more, 44% or more, 43% or more, 42% or more, 41% or more, 40% or more, or 38% or more. It can be carried out.
(その他の処理)
本発明においては、上記に加えて、さらなる工程又は処理を行うこともできる。そのような工程又は処理は、本発明の効果を損なうものでなければ特に限定されない。一般に焼酎製造で行われるものとしては、限定されないが、濾過、イオン交換樹脂処理、活性炭処理、木製の貯蔵容器(例えば樫樽)への貯蔵、タンクや甕などの容器での熟成、異なる条件で製造した原酒との混合などがある。これらの処理を単独あるいは組み合わせて実施してもよい。(Other processing)
In the present invention, in addition to the above, further steps or treatments can also be performed. Such steps or treatments are not particularly limited as long as they do not impair the effects of the present invention. Things that are generally carried out in shochu production include, but are not limited to, filtration, ion exchange resin treatment, activated carbon treatment, storage in wooden storage containers (e.g. oak barrels), aging in containers such as tanks and jars, and aging under different conditions. It can be mixed with manufactured unprocessed sake. These treatments may be performed alone or in combination.
(芋焼酎)
本発明の芋焼酎は、上記で説明したような方法によって製造することができる。本発明の芋焼酎は、キレがあり、かつふくよかな芋の香りを有すること特徴とする。本明細書でいうキレとは、焼酎を飲んだ際、焼酎の臭さ又は焦げ臭さが口腔内に残らず後味がすっとなくなることをいい、そして、ふくよかな芋の香りとは、芋らしい華やかでコクのある豊かな香りのことである。このような香味の特徴を有するものは、既存の焼酎からは見いだせない。このような香味の特徴は、本発明の芋焼酎の成分に起因すると考えられる。そのような成分として、本発明者は、ゲラニオール、フルフラール、及びフェニルエチルアルコールを特定した。本発明の効果が発揮される限りにおいて、これら3成分の芋焼酎における濃度は制限されない。より詳細には、本発明の芋焼酎において、ゲラニオール濃度は120ppb~660ppb、120ppb~620ppb、150ppb~620ppb、又は150ppb~600ppbにすることができる。本発明の芋焼酎において、フルフラール濃度は7.0ppm以下、6.0ppm以下、3.0ppm以下、又は1.0ppm以下にすることができる。本発明の芋焼酎において、フェニルエチルアルコール濃度は80ppm以下、60ppm以下、40ppm以下、又は30ppm以下にすることができる。限定されないが、具体例として、ゲラニオールを120ppb~660ppb及びフェニルエチルアルコールを80ppm以下、及び/又はフルフラールを7.0ppm以下含有する芋焼酎が挙げられる。別の例として、フェニルエチルアルコールを80ppm以下及びフルフラールを7.0ppm以下含有する芋焼酎が挙げられる。(Shochu)
The potato shochu of the present invention can be produced by the method described above. The potato shochu of the present invention is characterized by having a sharp and plump potato aroma. In this specification, sharpness refers to the fact that when drinking shochu, the smell or burnt smell of shochu does not remain in the mouth and the aftertaste disappears. It has a rich, rich aroma. No existing shochu has such flavor characteristics. It is believed that such flavor characteristics are due to the components of the potato shochu of the present invention. As such components, the inventors have identified geraniol, furfural, and phenylethyl alcohol. As long as the effects of the present invention are exhibited, the concentrations of these three components in potato shochu are not limited. More specifically, in the potato shochu of the present invention, the geraniol concentration can be set to 120 ppb to 660 ppb, 120 ppb to 620 ppb, 150 ppb to 620 ppb, or 150 ppb to 600 ppb. In the potato shochu of the present invention, the furfural concentration can be 7.0 ppm or less, 6.0 ppm or less, 3.0 ppm or less, or 1.0 ppm or less. In the potato shochu of the present invention, the phenylethyl alcohol concentration can be 80 ppm or less, 60 ppm or less, 40 ppm or less, or 30 ppm or less. Specific examples include, but are not limited to, potato shochu containing 120 ppb to 660 ppb of geraniol, 80 ppm or less of phenylethyl alcohol, and/or 7.0 ppm or less of furfural. Another example is potato shochu containing phenylethyl alcohol at 80 ppm or less and furfural at 7.0 ppm or less.
上記に加えて又は上記にかえて、リナロール、β-ダマセノン、酢酸エチル、イソアミル酢酸、及びパルミチン酸エチル等も本発明の芋焼酎が有する香味上の特徴に関与し得る。 In addition to or in place of the above, linalool, β-damascenone, ethyl acetate, isoamyl acetate, ethyl palmitate, and the like may also be involved in the flavor characteristics of the potato shochu of the present invention.
(芋焼酎の成分分析)
芋焼酎の成分分析は以下の方法で行うことができる。(Component analysis of potato shochu)
Component analysis of potato shochu can be performed by the following method.
(1)アルコール度数
アルコール度数は、振動式密度計を用いて測定することができる。より詳細には、測定対象のアルコール飲料を濾過又は超音波処理することによって炭酸ガスを抜いた試料を調製し、そして、その試料を直火蒸留し、得られた留液の15℃における密度を測定し、国税庁所定分析法(平19国税庁訓令第6号、平成19年6月22日改訂)の付表である「第2表アルコール分と密度(15℃)及び比重(15/15℃)換算表」を用いて換算することによりアルコール度数を求める。1.0(v/v)%未満のアルコール度数は、国税庁所定分析法3-4(アルコール分)に記載の「B)ガスクロマトグラフ分析法」を用いることによって測定することができる。(1) Alcohol content The alcohol content can be measured using a vibrating density meter. More specifically, a sample is prepared from which carbon dioxide has been removed by filtering or ultrasonicating the alcoholic beverage to be measured, and then the sample is subjected to direct flame distillation, and the density of the resulting distillate at 15°C is calculated. Table 2 Alcohol Content and Density (15℃) and Specific Gravity (15/15℃) Conversion Determine the alcohol content by converting using the table. An alcohol content of less than 1.0 (v/v)% can be measured by using "B) Gas chromatography analysis method" described in National Tax Agency prescribed analysis method 3-4 (alcohol content).
(2)エステル類の分析
芋焼酎のエステル類の分析は、限定されないが、以下の条件に設定したガスクロマトグラフィーにより行うことができる。この分析は、フェニルエチルアルコールの分析にも用いることができる。
装置:Agilent6890 Series GC (G1530, Agilent Technologies社製)
カラム:HP-ULTRA2(J&W社製)、内径0.32 mm、長さ50 m、膜厚0.52 μm
検出器:FID
キャリアガス:ヘリウム
カラムオーブン温度:40℃(0分)→(昇温10℃/分)→230℃(12分)(2) Analysis of esters Analysis of esters in potato shochu can be performed by gas chromatography set to the following conditions, although not limited thereto. This analysis can also be used to analyze phenylethyl alcohol.
Equipment: Agilent6890 Series GC (G1530, manufactured by Agilent Technologies)
Column: HP-ULTRA2 (manufactured by J&W), inner diameter 0.32 mm, length 50 m, film thickness 0.52 μm
Detector: FID
Carrier gas: Helium Column oven temperature: 40℃ (0 minutes) → (Temperature increase 10℃/min) → 230℃ (12 minutes)
この分析において、内部標準や標準物質を用いることによって、試料中の各成分の濃度を測定することができる。内部標準や標準物質の選択や調製は、当業者が適宜行うことができる。 In this analysis, the concentration of each component in the sample can be measured by using an internal standard or standard substance. Those skilled in the art can appropriately select and prepare internal standards and standard substances.
(3)脂肪酸類の分析
芋焼酎の脂肪酸類の分析は、限定されないが、以下の条件に設定したガスクロマトグラフィーにより行うことができる。この分析は、フルフラールの分析にも用いることができる。
装置:GC6890N (Agilent Technologies社製)
カラム:HP- FFAP (J&W社製)、内径0.32 mm、長さ50 m、膜厚0.50 μm
検出器:FID
キャリアガス:ヘリウム
カラムオーブン温度:100℃(0.6分)→(昇温5℃/分)→210℃(20分)(3) Analysis of fatty acids Analysis of fatty acids in potato shochu can be performed by gas chromatography set to the following conditions, although not limited thereto. This analysis can also be used to analyze furfural.
Equipment: GC6890N (manufactured by Agilent Technologies)
Column: HP-FFAP (manufactured by J&W), inner diameter 0.32 mm, length 50 m, film thickness 0.50 μm
Detector: FID
Carrier gas: Helium Column oven temperature: 100℃ (0.6 minutes) → (Temperature increase 5℃/min) → 210℃ (20 minutes)
この分析において、内部標準や標準物質を用いることによって、試料中の各成分の濃度を測定することができる。内部標準や標準物質の選択や調製は、当業者が適宜行うことができる。 In this analysis, the concentration of each component in the sample can be measured by using an internal standard or standard substance. Those skilled in the art can appropriately select and prepare internal standards and standard substances.
(4)モノテルペン系の分析
芋焼酎のモノテルペン系成分の分析は、限定されないが、以下の条件に設定したガスクロマトグラフィーにより行うことができる。この分析は、ゲラニオールの分析にも用いることができる。
装置:GC7890A(Agilent社製)
検出器:質量分析計(MSD5975C、Agilent社製)
カラム:DB-WAX(Agilent社製)、内径0.25 mm、長さ60 m、膜厚0.5 μm
キャリアガス:ヘリウム
カラムオーブン温度:40℃(3分)→(昇温4℃/分)→230℃(1分)
トランスファーライン温度:220℃
イオン源温度:230℃
四重極温度:150℃(4) Analysis of monoterpene components Monoterpene components of potato shochu can be analyzed by gas chromatography set to the following conditions, although not limited thereto. This analysis can also be used to analyze geraniol.
Equipment: GC7890A (manufactured by Agilent)
Detector: Mass spectrometer (MSD5975C, manufactured by Agilent)
Column: DB-WAX (manufactured by Agilent), inner diameter 0.25 mm, length 60 m, film thickness 0.5 μm
Carrier gas: Helium Column oven temperature: 40℃ (3 minutes) → (Temperature increase 4℃/min) → 230℃ (1 minute)
Transfer line temperature: 220℃
Ion source temperature: 230℃
Quadrupole temperature: 150℃
この分析において、内部標準や標準物質を用いることによって、試料中の各成分の濃度を測定することができる。内部標準や標準物質の選択や調製は、当業者が適宜行うことができる。 In this analysis, the concentration of each component in the sample can be measured by using an internal standard or standard substance. Those skilled in the art can appropriately select and prepare internal standards and standard substances.
(発明の効果)
本発明によって得られる芋焼酎は、キレがあり、かつふくよかな芋の香りを有する。(Effect of the invention)
The sweet potato shochu obtained by the present invention has a sharp and plump sweet potato aroma.
本発明の具体例を以下に示す。但し、以下の具体例は、本発明を理解することを目的として提供されるものであって、本発明の範囲を限定することを意図するものではない。 Specific examples of the present invention are shown below. However, the following specific examples are provided for the purpose of understanding the present invention, and are not intended to limit the scope of the present invention.
[実施例1]本発明品の製造
一次仕込みを次のように行った。米麹は、通常の芋焼酎の製造において使用される一般的な焼酎黒麹菌(河内菌黒麹NK)を用い、常法にしたがって製麹した。具体的には、精白された米を、焼酎用黒麹自動ドラム型製麹機を用いて製麹し、42~48時間後に出麹して、米麹を得た。約18kL容のタンクに米麹6t及び水7.2kLを加え、焼酎用酵母(鹿児島酵母2号)を、酵母数が最終濃度で105cell/mLとなるように添加して仕込み、常温にて約5日間発酵を行った。一次発酵を終了した一次醪の総量は約12~13kLとなった。[Example 1] Manufacture of the product of the present invention The primary preparation was performed as follows. The rice koji was made using a common shochu black koji mold (Kawachi-bacterial black koji NK) used in the production of regular potato shochu according to a conventional method. Specifically, the polished rice was made into koji using a black koji automatic drum-type koji making machine for shochu, and after 42 to 48 hours, it was released to obtain koji rice. Add 6 tons of rice malt and 7.2 kL of water to an approximately 18 kL tank, add and prepare shochu yeast (Kagoshima Yeast No. 2) so that the final concentration of yeast is 10 5 cells/mL, and let it cool to room temperature. Fermentation was carried out for about 5 days. The total amount of primary moromi after primary fermentation was approximately 12 to 13 kL.
二次仕込みを次のように行った。一次仕込みにより得られた一次醪に、通常蒸しイモをそれぞれ7.5tと、水4.35kLとを投入して、常温にて二次発酵を約9日間行った。 The secondary preparation was carried out as follows. 7.5 tons of normally steamed potatoes and 4.35 kL of water were added to the primary mash obtained by the primary preparation, and secondary fermentation was performed at room temperature for about 9 days.
前述の通常蒸しイモは次のように製造した。生のコガネセンガンをバッチ式芋蒸し機に投入し、通常の蒸し工程を実施した。具体的には、蒸気を蒸し機内に投入してサツマイモの内部温度が100℃に達するまで昇温させ(昇温時間約60分間)、その後約30分程度入蒸し続けて100℃を保持した。その後入蒸を停止し、外気を蒸し機内に強制送風することにより約120分間冷却を行った。 The above-mentioned normally steamed potatoes were produced as follows. Raw sardines were put into a batch-type sweet potato steamer, and the usual steaming process was carried out. Specifically, steam was introduced into the steamer and the temperature was raised until the internal temperature of the sweet potato reached 100°C (heating time: about 60 minutes), and then steaming was continued for about 30 minutes to maintain the temperature at 100°C. Thereafter, the steaming was stopped, and cooling was performed for about 120 minutes by forcing outside air into the steamer.
蒸留工程は次のように行った。二次仕込の終了した芋焼酎醪(二次醪)を、常圧蒸留法にて留液全体のアルコール度数が55%になるまで蒸留し、原酒Aを得た。また、同じ芋焼酎醪を760mmHgにて溜液全体のアルコール度数が37%になるまで常圧蒸留し、原酒Bを得た。原酒Aと原酒Bを原酒Aの割合が50%以上となるように混合し加水することで、アルコール度数25%の芋焼酎を得た。これを本発明品として、以降の検討に用いた。 The distillation process was performed as follows. The sweet potato shochu mash (secondary mash) that had undergone the secondary preparation was distilled using a normal pressure distillation method until the alcohol content of the entire distillate reached 55% to obtain a raw sake A. In addition, the same sweet potato shochu mash was distilled under normal pressure at 760 mmHg until the alcohol content of the entire distillate reached 37% to obtain a raw sake B. A sweet potato shochu with an alcohol content of 25% was obtained by mixing unprocessed sake A and unprocessed sake B such that the ratio of unprocessed sake A was 50% or more and added water. This was used as the product of the present invention in subsequent studies.
[試験例1]官能評価
実施例1で製造した本発明品の官能評価を、既存の芋焼酎(市販品)との比較において実施した。既存の芋焼酎は12銘柄(B~Mと表す)を用いた。訓練された専門のパネラー3名が、芋の香り(焼いた芋のような香ばしい香り~ふくよかな芋の香り)及び味わい(濃厚な味わい~キレのある味わい)について評価し、味わいマップを作成した(図1)。[Test Example 1] Sensory Evaluation A sensory evaluation of the product of the present invention produced in Example 1 was performed in comparison with an existing potato shochu (commercial product). Twelve brands of existing potato shochu (denoted as B to M) were used. Three trained expert panelists evaluated the aroma of sweet potatoes (roasted potato-like aroma to plump sweet potato aroma) and taste (rich flavor to sharp flavor) and created a taste map. (Figure 1).
その結果、本発明品は、既存の芋焼酎に比べ、キレがあり、ふくよかな芋の香りを強く感じさせることが判明した。本発明品は、既存の芋焼酎にはない特徴ある風味を有していた。 As a result, the product of the present invention was found to have a sharper, richer sweet potato aroma compared to existing potato shochu. The product of the present invention had a distinctive flavor not found in existing potato shochu.
[試験例2]成分分析
実施例1で製造した本発明品について成分分析を行った。比較として、既存の芋焼酎(市販品)についても、同様に分析した。本試験において用いた既存品は、試験例1で用いた12銘柄(B~M)に、更に8銘柄(N~R、T、V、及びWと表す)を加えた20銘柄であった(表1)。B~R及びTの18銘柄は一般的な焼酎で、V及びWの2銘柄はハナタレの焼酎である。[Test Example 2] Component Analysis The product of the present invention manufactured in Example 1 was subjected to component analysis. For comparison, existing potato shochu (commercially available) was also analyzed in the same way. The existing products used in this test were 20 brands, including the 12 brands (B to M) used in Test Example 1 and 8 additional brands (denoted as N to R, T, V, and W). Table 1). The 18 brands B to R and T are general shochu, and the two brands V and W are Hanatare shochu.
(1)分析試料の調製と分析
エステル成分の分析
分析試料は次のようにして調製した。測定試料(本発明品、既存品20銘柄)(1000μl)を、分析用のバイアル(2ml容)に分注した後、バイアルを密閉・混合した。一方、フェニルエチルアルコールを60%エタノール水溶液に溶解した溶液(500μl)をバイアルに分注した後、バイアルを密閉・混合し、標準試料を作成した。これら試料のエステル成分ないしフェニルエチルアルコールを本明細書に示した方法に従って分析した。(1) Preparation and analysis of analytical samples
Analysis of ester components
Analytical samples were prepared as follows. After the measurement samples (products of the present invention and 20 brands of existing products) (1000 μl) were dispensed into vials for analysis (2 ml volume), the vials were sealed and mixed. On the other hand, a solution (500 μl) in which phenylethyl alcohol was dissolved in a 60% ethanol aqueous solution was dispensed into a vial, and then the vial was sealed and mixed to prepare a standard sample. These samples were analyzed for ester components or phenylethyl alcohol according to the method set forth herein.
脂肪酸成分の分析
分析試料は次のようにして調製した。測定試料(本発明品ないし既存品20銘柄)(1000μl)を、分析用のバイアル(2ml容)に分注した後、バイアルを密閉・混合した。一方、フルフラールを60%エタノール水溶液に溶解した溶液(500μl)をバイアルに分注した後、バイアルを密閉・混合し、標準試料を作成した。これら試料の脂肪酸成分ないしフルフラールを本明細書に示した方法に従って分析した。 Analysis of Fatty Acid Components Samples for analysis were prepared as follows. A measurement sample (products of the present invention or 20 existing products) (1000 μl) was dispensed into a vial (2 ml volume) for analysis, and the vial was sealed and mixed. On the other hand, a solution (500 μl) in which furfural was dissolved in a 60% ethanol aqueous solution was dispensed into a vial, and then the vial was sealed and mixed to prepare a standard sample. These samples were analyzed for fatty acid components or furfural according to the method described herein.
モノテルペン系成分の分析
分析試料は次のようにして調製した。測定試料(本発明品ないし既存品20銘柄)(1000μl)を、分析用のバイアル(2ml容)に分注した後、バイアルを密閉・混合した。一方、ゲラニオールを60%エタノール水溶液に溶解した溶液(500μl)をバイアルに分注した後、バイアルを密閉・混合し、標準試料を作成した。これら試料のモノテルペン系成分ないしゲラニオールを本明細書に示した方法に従って分析した。 Analysis of monoterpene components Analytical samples were prepared as follows. A measurement sample (products of the present invention or 20 existing products) (1000 μl) was dispensed into a vial (2 ml volume) for analysis, and the vial was sealed and mixed. On the other hand, a solution (500 μl) in which geraniol was dissolved in a 60% ethanol aqueous solution was dispensed into a vial, and the vial was sealed and mixed to prepare a standard sample. The monoterpene components and geraniol of these samples were analyzed according to the method described herein.
(2)分析結果
発明品は、既存の芋焼酎に比べて、ゲラニオール濃度が高いことが示された(図2)。一方、発明品は、既存品に比べて、フルフラールとフェニルエチルアルコールの濃度が低いことが見出された(表1)。一般的な焼酎だけでなく、ハナタレに対しても違いがあることが見出された。(2) Analysis results The invented product was shown to have a higher concentration of geraniol than existing potato shochu (Figure 2). On the other hand, it was found that the invented product had lower concentrations of furfural and phenylethyl alcohol than the existing product (Table 1). It was found that there are differences not only with general shochu but also with Hanatare.
[試験例3]
上記の試験において、本発明品に特徴的であることが判明した成分の風味への影響を確認した。[Test Example 3]
In the above test, the influence of the ingredients found to be characteristic of the products of the present invention on the flavor was confirmed.
(1)フルフラールとフェニルエチルアルコールが芋焼酎の風味に及ぼす影響
実施例1において作成した芋焼酎(発明品)に、フルフラールとフェニルエチルアルコールをそれぞれ表2に示す濃度になるように添加し、試料を調製した。(1) Effects of furfural and phenylethyl alcohol on the flavor of potato shochu Furfural and phenylethyl alcohol were added to the potato shochu (invented product) prepared in Example 1 at the concentrations shown in Table 2, and the samples were was prepared.
各試料のふくよかな芋の香りについて、官能評価を実施した。訓練された専門のパネラー3名が、試料を以下のように5段階で評価し、平均値を評価点とした。平均点2.5以上を合格とした。
5:ふくよかな芋の香りが非常に感じられる
4:ふくよかな芋の香りがよく感じられる
3:ふくよかな芋の香りが感じられる
2:ふくよかな芋の香りがわずかに感じられる
1:ふくよかな芋の香りが感じられないA sensory evaluation was conducted on the plump sweet potato aroma of each sample. Three trained expert panelists evaluated the samples on a five-point scale as shown below, and the average value was used as the evaluation score. An average score of 2.5 or higher was considered a pass.
5: The scent of plump potatoes is very noticeable 4: The scent of plump potatoes is very noticeable 3: The scent of plump potatoes is felt 2: The scent of plump potatoes is slightly felt 1: The scent of plump potatoes is very noticeable I can't feel the scent of
フルフラールやフェニルエチルアルコールを添加しない場合、試料からふくよかな芋の香りが最も強く感じられた。一方、フルフラールの添加量が高くなる程、試料から感じられるふくよかな芋の香りが弱くなる傾向になった。フェニルエチルアルコールについても、添加量が高くなる程、試料から感じられるふくよかな芋の香りが弱くなる傾向にあった。これらの結果より、フルフラールとフェニルエチルアルコールは、本発明の芋焼酎において、ふくよかな芋の香りにネガティブに関与する成分であることが判明した。芋焼酎のふくよかな芋の香りとの関係においては、フルフラール濃度はおよそ7.0ppm以下が好ましく、およそ6.0ppm以下がより好ましく、およそ3.0ppm以下がさらに好ましく、1.0ppm以下がさらにより好ましいと考えられた。そしてフェニルエチルアルコール濃度はおよそ80ppm以下が好ましく、およそ60ppm以下がより好ましく、およそ40ppm以下がさらに好ましく、およそ30ppm以下がさらにより好ましいと考えられた。 When furfural and phenylethyl alcohol were not added, the sample had the strongest aroma of plump sweet potatoes. On the other hand, as the amount of furfural added increased, the plump sweet potato aroma felt from the sample tended to weaken. Regarding phenylethyl alcohol, the higher the amount added, the weaker the plump sweet potato aroma felt from the sample. From these results, it was found that furfural and phenylethyl alcohol are components that negatively contribute to the rich sweet potato aroma in the potato shochu of the present invention. In relation to the plump potato aroma of potato shochu, the furfural concentration is preferably about 7.0 ppm or less, more preferably about 6.0 ppm or less, even more preferably about 3.0 ppm or less, and even more preferably 1.0 ppm or less. considered desirable. It was considered that the phenylethyl alcohol concentration is preferably about 80 ppm or less, more preferably about 60 ppm or less, even more preferably about 40 ppm or less, and even more preferably about 30 ppm or less.
(2)ゲラニオールの風味への影響
ゲラニオール濃度が一般的に低いと考えられた既存の芋焼酎を用いて試験を実施した。そのような芋焼酎として焼酎S(ゲラニオール濃度20ppb)を用いた。これにゲラニオールを表3に示す濃度になるように添加し、試料を調製した。各試料のふくよかな芋の香りについて、前述(1)に示した条件に従って官能評価を実施した。(2) Effect of geraniol on flavor A test was conducted using existing potato shochu, which is generally thought to have a low concentration of geraniol. Shochu S (geraniol concentration: 20 ppb) was used as such potato shochu. Geraniol was added to this at a concentration shown in Table 3 to prepare a sample. Sensory evaluation was performed on the plump sweet potato aroma of each sample according to the conditions shown in (1) above.
焼酎Sに関し、ゲラニオールの添加量が高くなる程、試料から感じられるふくよかな芋の香りが強くなる傾向にあった。この結果より、ゲラニオールは、本発明の芋焼酎において、ふくよかな芋の香りにポジティブに関与する成分であることが判明した。芋焼酎のふくよかな芋の香りとの関係においては、ゲラニオール濃度は、およそ120ppb~660ppbの範囲が好ましく、およそ120ppb~620ppbがより好ましく、およそ150ppb~620ppbがさらに好ましく、およそ150ppb~600ppbがさらにより好ましいと考えられた。 Regarding shochu S, the higher the amount of geraniol added, the stronger the plump sweet potato aroma felt from the sample tended to be. These results revealed that geraniol is a component that positively contributes to the plump sweet potato aroma in the potato shochu of the present invention. In relation to the plump potato aroma of potato shochu, the geraniol concentration is preferably in the range of approximately 120 ppb to 660 ppb, more preferably approximately 120 ppb to 620 ppb, even more preferably approximately 150 ppb to 620 ppb, and even more preferably approximately 150 ppb to 600 ppb. considered desirable.
[実施例2]本発明品の製造
実施例1とは別に、本発明品を製造した。実施例1に記載の方法に従って、本発明品(芋焼酎(アルコール度数25%))を製造した。試験例2に記載の方法(モノテルペン系成分の分析)に従って、本発明品のゲラニオール濃度を測定した。比較として、既存の芋焼酎(B、F、H、I、J、K、L、N、Q、S)についても、同様に測定した。その結果、本発明品は、既存の芋焼酎に比べて、ゲラニオール濃度が高いことが確認された(表4)。[Example 2] Production of product of the present invention Separately from Example 1, a product of the present invention was produced. According to the method described in Example 1, the product of the present invention (potato shochu (alcohol content: 25%)) was manufactured. The geraniol concentration of the product of the present invention was measured according to the method described in Test Example 2 (analysis of monoterpene components). For comparison, existing potato shochu (B, F, H, I, J, K, L, N, Q, S) were also measured in the same way. As a result, it was confirmed that the product of the present invention had a higher geraniol concentration than the existing potato shochu (Table 4).
[試験例4]
留液のアルコール度数が芋焼酎の風味に及ぼす影響について検討した。[Test Example 4]
We investigated the influence of the alcohol content of the distillate on the flavor of sweet potato shochu.
実施例1に記載の方法に従って二次仕込みの終了した芋焼酎醪(二次醪)を得た。実施例1に記載の方法に従って該二次醪を常圧蒸留法に供することによって、留液を得た。二次醪の蒸留により留液が出始めてから(留出)、表5に示す時間間隔で留液の一部(100ml)を抜き取った(画分1~14)。画分1~14のそれぞれについて、フェニルエチルアルコールの濃度及びフルフラールの濃度を試験例2に記載の方法で測定した。 According to the method described in Example 1, a sweet potato shochu moromi (secondary moromi) after secondary preparation was obtained. A distillate was obtained by subjecting the secondary moromi to atmospheric distillation according to the method described in Example 1. After distillation of the secondary mash began to produce a distillate (distillation), a portion (100 ml) of the distillate was withdrawn at the time intervals shown in Table 5 (fractions 1 to 14). For each of fractions 1 to 14, the concentration of phenylethyl alcohol and the concentration of furfural were measured by the method described in Test Example 2.
留液のアルコール度数は初期段階では65%程度であるが、蒸溜時間の経過に伴って低下した。留液のフェニルエチルアルコール濃度は、蒸留時間の経過に伴って上昇した。フルフラールも同様の傾向を示した。 The alcohol content of the distillate was about 65% at the initial stage, but it decreased as the distillation time progressed. The phenylethyl alcohol concentration of the distillate increased with the passage of distillation time. Furfural also showed a similar trend.
留液の画分1~14を用いて、原酒1~7を以下のように作成した。
・画分1~14を等量で混合し、全体のアルコール度数が36%の原酒1を得た。
・画分1~13を等量で混合し、全体のアルコール度数が38%の原酒2を得た。
・画分1~12を等量で混合し、全体のアルコール度数が40%の原酒3を得た。
・画分1~10を等量で混合し、全体のアルコール度数が45%の原酒4を得た。
・画分1~7を等量で混合し、全体のアルコール度数が50%の原酒5を得た。
・画分1~4を等量で混合し、全体のアルコール度数が55%の原酒6を得た。
・画分1~2を等量で混合し、全体のアルコール度数が60%の原酒7を得た。Using fractions 1 to 14 of the distillate, unprocessed sake 1 to 7 were prepared as follows.
- Fractions 1 to 14 were mixed in equal amounts to obtain unprocessed sake 1 with a total alcohol content of 36%.
- Fractions 1 to 13 were mixed in equal amounts to obtain unprocessed sake 2 with a total alcohol content of 38%.
- Fractions 1 to 12 were mixed in equal amounts to obtain unprocessed sake 3 with a total alcohol content of 40%.
- Fractions 1 to 10 were mixed in equal amounts to obtain unprocessed sake 4 with a total alcohol content of 45%.
- Fractions 1 to 7 were mixed in equal amounts to obtain raw sake 5 with a total alcohol content of 50%.
- Fractions 1 to 4 were mixed in equal amounts to obtain unprocessed sake 6 with a total alcohol content of 55%.
- Fractions 1 and 2 were mixed in equal amounts to obtain unprocessed sake 7 with a total alcohol content of 60%.
上記の原酒1~7をそれぞれ加水し、アルコール度数25%の試料1~7を得た。訓練された専門のパネラー3名が、試料を以下のように5段階で評価し、平均値を評価点とした(表6)。平均点2.5以上を合格とした。
5:キレ、ふくよかな芋の香りが非常に感じられる
4:キレ、ふくよかな芋の香りがよく感じられる
3:キレ、ふくよかな芋の香りが感じられる
2:キレ、ふくよかな芋の香りがわずかに感じられる
1:キレ、ふくよかな芋の香りが感じられないSamples 1 to 7 with an alcohol content of 25% were obtained by adding water to each of the above-mentioned raw spirits 1 to 7. Three trained expert panelists evaluated the samples on a five-point scale as shown below, and the average value was used as the evaluation score (Table 6). An average score of 2.5 or higher was considered a pass.
5: Sharp, very strong sweet potato scent 4: Sharp, full sweet potato scent 3: Sharp, full sweet potato scent 2: Sharp, slight plump sweet potato scent 1: I can't feel the sharp, plump sweet potato scent.
全体のアルコール度数が36%の原酒を用いた場合(試料1)、キレとふくよかな芋の香りはほとんど感じられないと評価された。全体のアルコール度数が38%以上の原酒(試料2~7)を用いた場合、キレとふくよかな芋の香りが感じられると評価され、効果が認められた。そして、全体のアルコール度数が40%以上の原酒(試料3~7)を用いた場合、キレとふくよかな芋の香りが一層強く感じられると評価され、高い効果が認められた。この結果より、二次醪の蒸留工程において得られる留液について、全体のアルコール度数が38%以上、好ましくは40%以上の留液を原酒として用いることによって、芋焼酎にキレとふくよかな芋の香りを付与できることが示された。 When using unprocessed sake with a total alcohol content of 36% (Sample 1), it was evaluated that the sharp and plump sweet potato aroma was hardly perceptible. When unprocessed sake (Samples 2 to 7) with a total alcohol content of 38% or more was used, it was evaluated as having a sharp and plump sweet potato aroma, and the effect was recognized. When unprocessed sake (Samples 3 to 7) with a total alcohol content of 40% or more was used, the sharp and plump sweet potato aroma was evaluated to be even stronger, and a high effect was recognized. From this result, we found that using a distillate with a total alcohol content of 38% or higher, preferably 40% or higher, obtained in the secondary moromi distillation process as unprocessed sake, gives sweet potato shochu a sharp and plump flavor. It has been shown that it can impart a fragrance.
Claims (2)
ゲラニオールが120ppb~660ppb、
フェニルエチルアルコールが60ppm以下、及び
フルフラールが7.0ppm以下、
である、前記芋焼酎。 It is potato shochu,
Geraniol is 120 ppb to 660 ppb,
Phenylethyl alcohol is 60 ppm or less, Furfural is 7.0 ppm or less,
The above-mentioned potato shochu.
一次仕込み工程により一次醪を得、
該一次醪を二次仕込み工程に供し、二次醪を得、
該二次醪を蒸留する工程、該蒸留工程は留液全体のアルコール度数が40%以上になるまで行い、原酒を得、
該原酒に加水する、
を含む、
該芋焼酎は請求項1に記載の芋焼酎である、前記製造方法。 A method for producing potato shochu,
The primary moromi is obtained through the primary preparation process,
The primary moromi is subjected to a secondary preparation process to obtain a secondary moromi,
A step of distilling the secondary moromi, the distillation step is performed until the alcohol content of the entire distillate reaches 40% or more to obtain unprocessed sake,
Adding water to the unprocessed sake,
including,
The manufacturing method , wherein the potato shochu is the potato shochu according to claim 1 .
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JPWO2020067397A1 (en) | 2021-11-18 |
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