JPH0690732A - Production of shouchu @(3754/24)low-class distilled spirits) having improved fragrance and shouchu provided with fragrance of herb - Google Patents
Production of shouchu @(3754/24)low-class distilled spirits) having improved fragrance and shouchu provided with fragrance of herbInfo
- Publication number
- JPH0690732A JPH0690732A JP24333992A JP24333992A JPH0690732A JP H0690732 A JPH0690732 A JP H0690732A JP 24333992 A JP24333992 A JP 24333992A JP 24333992 A JP24333992 A JP 24333992A JP H0690732 A JPH0690732 A JP H0690732A
- Authority
- JP
- Japan
- Prior art keywords
- shochu
- shouchu
- fragrance
- herb
- production
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は焼酎の製造方法、特に、
改善された香気を有する焼酎の製造方法及びハーブの香
りを付与された焼酎に関する。FIELD OF THE INVENTION The present invention relates to a method for producing shochu, in particular,
The present invention relates to a method for producing shochu having an improved aroma, and shochu imparted with an aroma of herbs.
【０００２】[0002]
【従来の技術及びその欠点】従来、焼酎を製造する場
合、一次原料である米、麦、等の穀類から麹を製造し、
この麹に水と酵母とを加えてから発酵させて一次もろみ
を製造する；ついでかく得られた一次もろみに二次原
料、例えば、米、麦、そば、黒糖等を加えて二次もろみ
を製造しついで発酵させ、最後にアルコール分を蒸留す
ることにより焼酎を得ている。2. Description of the Related Art Conventionally, when producing shochu, koji is produced from grains such as rice, wheat, etc. which are primary raw materials.
Water and yeast are added to this koji and then fermented to produce a primary moromi; a secondary raw material such as rice, wheat, buckwheat, brown sugar, etc. is then added to the thus obtained primary moromi to produce a secondary moromi. Then, it is fermented, and finally the alcohol is distilled to obtain shochu.
【０００３】上記したごとき方法で焼酎を製造する場
合、従来は、主としてアルコール分の取得量を増大させ
るための努力はなされているが、焼酎の香気を更に改善
することは殆ど行われていない。In the case of producing shochu by the above-mentioned method, efforts have been made so far mainly to increase the amount of alcohol obtained, but the aroma of shochu has not been further improved.
【０００４】蒸留後に得られる焼酎は独特の香気（香
り）を有するが、この香気が場合によっては欠点となる
ことがある。この香気を例えば濾過によって除去した場
合には、好ましくない香気を除去し得るが、同時に、焼
酎の味も除去され、いわゆる、コクのない焼酎になると
いう問題が生ずる。The shochu obtained after distillation has a unique aroma (fragrance), but this aroma may sometimes be a drawback. When this fragrance is removed by, for example, filtration, undesired fragrance can be removed, but at the same time, the taste of shochu is also removed, which causes a problem of so-called shochu without body.
【０００５】本発明者は焼酎の味を低下させることなし
に、好ましい香気を有する焼酎を製造することを種々、
検討した結果、焼酎の製造工程中にもろみにハーブを添
加することにより、焼酎の香気を改善し得ることを知見
した。The present inventor has variously proposed to produce shochu having a preferable aroma without deteriorating the taste of shochu.
As a result of the investigation, it was found that the aroma of shochu can be improved by adding an herb to the mash during the process of producing shochu.
【０００６】[0006]
【本発明の構成及び効果】従って、本発明によれば、焼
酎を製造する際に、もろみにハーブを添加することを特
徴とする、改善された香気を有する焼酎の製造方法が提
供される。According to the present invention, therefore, there is provided a method for producing shochu having an improved aroma, which comprises adding herb to moromi when producing shochu.
【０００７】上記したごとき本発明の方法により、焼酎
の味を変化させることなしに、ハーブの香りを有する焼
酎を製造し得る。従って、本発明によれば、更に、ハー
ブの香りを付与された焼酎が提供される。By the method of the present invention as described above, it is possible to produce shochu having an herbal scent without changing the taste of shochu. Therefore, according to the present invention, shochu further provided with an herbal scent is provided.
【０００８】本発明の方法を実施するに当たっては、ハ
ーブは一次もろみ及び二次もろみのいずれか一方又は両
方に添加し得る。In carrying out the method of the present invention, the herb may be added to either or both of the primary and secondary mash.
【０００９】本発明による焼酎の製造は、上記したごと
くもろみにハーブを添加すること以外は、従来の焼酎の
製造と実質的に同一の方法で行い得る。ハーブは焼酎原
料全体の重量の 1〜50重量％の量で添加される。The production of shochu according to the present invention can be carried out in substantially the same manner as the production of conventional shochu except that the herb is added to the moromi as described above. The herb is added in an amount of 1 to 50% by weight based on the total weight of the shochu raw material.
【００１０】本発明で使用し得るハーブとしては種々の
もの、例えば、キク科、シソ科の植物、具体的には、例
えば、カモミール、ローズマリー、ラベンダー、ミン
ト、レモングラス、レモンバーム、タイム、セージ等を
挙げることができる。Various herbs that can be used in the present invention, for example, plants of the family Asteraceae and Lamiaceae, specifically, for example, chamomile, rosemary, lavender, mint, lemongrass, lemon balm, thyme and sage. Etc. can be mentioned.
【００１１】通常、これらのハーブの茎、葉又は花の部
分が使用され、これらの部分は細かくきざんだ形でもろ
みに添加される。Usually, the stem, leaf or flower parts of these herbs are used and these parts are added to the mash in finely chopped form.
【００１２】本発明に従って焼酎の製造時にハーブを添
加することにより、ハーブの芳香成分により焼酎の独特
の香り（好ましくない香気）がマスキングされ、そのた
め、焼酎の香気が良好になり、しかも、焼酎の味が壊さ
れることがない。更に、種々のハーブを使用することに
より、従来の焼酎にはない、種々の香りを焼酎に付与す
ることができる。[0012] By adding herbs during the production of shochu according to the present invention, the aroma component of the herbs masks the unique scent of shochu (undesirable aroma), so that the aroma of shochu becomes good and, in addition, The taste is not destroyed. Furthermore, by using various herbs, it is possible to impart various scents to shochu, which are not present in conventional shochu.
【００１３】近年、焼酎を愛飲する人が著しく増大して
いるが、愛飲者の嗜好に応じて、焼酎にハーブ独特の香
気を付与することによって、その需要が更に増大するこ
とが期待される。また、ハーブは周知の通り、薬草であ
り、従って、これを使用した焼酎を適量飲用した場合に
は、その薬理効果も期待できる。In recent years, the number of people who drink shochu drastically increases, and it is expected that the demand for shochu will be further increased by imparting an aroma peculiar to herbs to shochu according to the taste of the drinker. Further, as is well known, herbs are medicinal herbs, and therefore, when an appropriate amount of shochu using the herbs is drunk, its pharmacological effect can be expected.
【００１４】本発明の実施例を以下に示す。Examples of the present invention will be shown below.
【００１５】[0015]
【実施例】実施例 1 カモミールと米を原料とした焼酎 常法に従って、酒母（麹 100kgに水 120L と焼酎用酵母
菌を加えたもの）を30℃で 1週間発酵させた。次に、こ
の酒母に二次原料としての蒸した米 200kgを300Lの水と
一緒に加えた後、30℃で発酵させた。更に 1週間経過
後、採取したばかりのカモミールの葉、花及び茎を合計
で20kg、細かくきざんで添加した。更に1週間経過後、
このもろみを、減圧蒸留器を使用して50℃で沸騰させて
蒸留して焼酎を得た。 Example 1 Shochu using chamomile and rice as raw materials According to a conventional method, liquor mother (100 kg of koji added with 120 L of water and yeast for shochu) was fermented at 30 ° C. for 1 week. Next, 200 kg of steamed rice as a secondary raw material was added to this sake mother together with 300 L of water, and then fermented at 30 ° C. After another week, a total of 20 kg of freshly collected chamomile leaves, flowers and stems were finely chopped and added. After another week,
The mash was distilled by boiling at 50 ° C. using a vacuum distiller to obtain shochu.
【００１６】上記の方法で製造した焼酎について利き酒
テストを行った。このテストにおいては、この焼酎が上
記したごとき方法で得られたものであることを全く知ら
ない、20代、30代、40代、50代及び60代の男女各々 2
人、合計10人をパネラーとし，これらのパネラーに上記
の焼酎を飲用させた後、幾つかの質問をしてその回答を
得た。その結果を以下に示す。The shochu produced by the above method was subjected to a sake test. In this test, males and females in their 20s, 30s, 40s, 50s and 60s who do not know that this shochu was obtained by the method described above are 2
A total of 10 people were used as panelists, and after making these panelists drink the above-mentioned shochu, some questions were asked and the answers were obtained. The results are shown below.
【００１７】(i) この焼酎の原料が何かという質問に対
する回答： 芋 0 人 米 0 人 麦 0 人 黒糖 0 人 わからない 10 人 (ii)香りの良、不良についての質問に対する回答： 非常に良い 4 人 良い 4 人 普通 2 人 悪い 0 人 非常に悪い 0 人 (iii) 味の良、不良についての質問に対する回答： 非常に良い 3 人 良い 5 人 普通 1 人 悪い 1 人 非常に悪い 0 人 (iv)この焼酎を飲んだ後の睡眠状態についての質問に対
する回答： 夜、よく眠れた 4 人 大体よく眠れた 5 人 よく眠れなかった 1 人(I) Answer to the question of what is the raw material for this shochu: potato 0 people rice 0 people wheat 0 people brown sugar 0 people do not know 10 people (ii) Answer to questions about good or bad scent: very good 4 Good 4 Normal 2 Bad 0 Very bad 0 (iii) Answers to questions about good and bad: Very good 3 Good 5 Normal 1 Bad 1 Very bad 0 ( iv) Answers to questions about sleep status after drinking this shochu: 4 people who slept well at night 5 people who slept well 5 people who didn't sleep well
【００１８】上記の結果から明らかな通り、前記本発明
の方法で製造した焼酎の香りを殆どのパネラーが良いと
評価する一方で、この香りについて全員が従来の焼酎に
は無かった香りであると回答しており、原料を特定する
ことは全くできなかった。また、味については大半のパ
ネラーが良いと評価している。As is clear from the above results, while most panelists evaluated the scent of shochu produced by the method of the present invention as good, all of them had a scent that was not found in conventional shochu. Answered and could not specify the raw material at all. Also, most panelists evaluate the taste as good.
【００１９】これらの結果から、ハーブを添加して製造
した本発明の焼酎は、従来の焼酎には無い風味を持ち、
これが焼酎の評価を高くしていることが判る。なお、パ
ネラーに生のカモミールの葉の香りを嗅いでもらい、前
記の本発明の焼酎の香りと比較させたところ、全員が全
く同じ香りであると回答した。From these results, the shochu of the present invention produced by adding the herbs has a flavor which conventional shochu does not have,
It can be seen that this raises the evaluation of shochu. In addition, when the panelists smelled the scent of raw chamomile leaves and compared it with the scent of shochu of the present invention, all responded that the scent was exactly the same.
【００２０】カモミールは、本来、その効能として鎮静
効果を有する薬草であるが、本発明の焼酎を就寝前に飲
用した場合、殆どのパネラーが良く眠れたと回答してい
ることから、本発明の焼酎もカモミール本来の鎮静効果
を有するものと考えられる。Chamomile is a herb that originally has a sedative effect as its efficacy, but when the shochu of the present invention was drunk before going to bed, most panelists answered that it slept well. Is also considered to have the original sedative effect of chamomile.
【００２１】上記した通り、ハーブを使用して製造した
焼酎はその味をこわすことなく、全く新しい心地の良い
香りを有するものであり、また、薬理効果も期待し得
る。As described above, the shochu produced using the herbs has a completely new and pleasant scent without breaking its taste, and a pharmacological effect can be expected.
【００２２】実施例 2 実施例 1で使用したカモミールの代わりに、ローズマリ
ー、ラベンダー、ミント、レモングラス、レモンバー
ム、タイム又はセージを使用して実施例 1と同一の方法
を実施することにより、それぞれのハーブの独特の香り
を有する焼酎が得られた。 Example 2 Instead of the chamomile used in Example 1, rosemary, lavender, mint, lemongrass, lemon balm, thyme or sage were used to carry out the same method as in Example 1, respectively. A shochu having the unique scent of the herbs was obtained.
Claims (2)
添加することを特徴とする、改善された香気を有する焼
酎の製造方法。1. A method for producing shochu having an improved aroma, which comprises adding herbs to moromi during the production of shochu.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24333992A JPH0690732A (en) | 1992-09-11 | 1992-09-11 | Production of shouchu @(3754/24)low-class distilled spirits) having improved fragrance and shouchu provided with fragrance of herb |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24333992A JPH0690732A (en) | 1992-09-11 | 1992-09-11 | Production of shouchu @(3754/24)low-class distilled spirits) having improved fragrance and shouchu provided with fragrance of herb |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0690732A true JPH0690732A (en) | 1994-04-05 |
Family
ID=17102358
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP24333992A Pending JPH0690732A (en) | 1992-09-11 | 1992-09-11 | Production of shouchu @(3754/24)low-class distilled spirits) having improved fragrance and shouchu provided with fragrance of herb |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0690732A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020035685A (en) * | 2000-11-07 | 2002-05-15 | 이종수 | Liquor using chamomile |
| JP2005126616A (en) * | 2003-10-24 | 2005-05-19 | Asahi Breweries Ltd | Method for recovering aromatic component and method for producing alcohol beverage containing the aromatic component |
| JP2013085554A (en) * | 2011-10-21 | 2013-05-13 | Yang Song | Perilla leaf makgoli and method for producing the same |
| JP2013198433A (en) * | 2012-03-26 | 2013-10-03 | Takara Shuzo Co Ltd | New type of distilled liquor and method for producing the same |
-
1992
- 1992-09-11 JP JP24333992A patent/JPH0690732A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020035685A (en) * | 2000-11-07 | 2002-05-15 | 이종수 | Liquor using chamomile |
| JP2005126616A (en) * | 2003-10-24 | 2005-05-19 | Asahi Breweries Ltd | Method for recovering aromatic component and method for producing alcohol beverage containing the aromatic component |
| JP2013085554A (en) * | 2011-10-21 | 2013-05-13 | Yang Song | Perilla leaf makgoli and method for producing the same |
| 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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