CN103562372A - Mixed distilled liquor and method for producing same - Google Patents
Mixed distilled liquor and method for producing same Download PDFInfo
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- CN103562372A CN103562372A CN201280025049.1A CN201280025049A CN103562372A CN 103562372 A CN103562372 A CN 103562372A CN 201280025049 A CN201280025049 A CN 201280025049A CN 103562372 A CN103562372 A CN 103562372A
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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/061—Separation by centrifugation
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- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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Abstract
The purpose of the invention is to provide: a mixed distilled liquor imparted with a flavor; and a method for producing a mixed distilled liquor imparted with a flavor. A mixed distilled liquor having an enhanced flavor or an enhanced taste can be produced by adding an oily component that is usually removed in the process of producing a simple-system-distilled unprocessed liquor to a mixed distilled liquor.
Description
Technical field
The present invention relates to mixing liquor and manufacture method thereof that single entry liquor is mixed with continous way liquor.Specifically the manufacture method that, relates to the mixing liquor that contains high-grade aliphatic ester and fragrance, mixing liquor that delicious food is enhanced and comprise the operation of adding the oiliness composition that contains high-grade aliphatic ester.
Background technology
Liquor is by manufacturing brewing wine distillation, be substantially divided into the single entry liquor of manufacturing with single entry (intermittent type) distiller and the continous way liquor of manufacturing with continous way distiller.
Single entry liquor is compared with continous way liquor, has the fragrance (non-patent literature 1) from raw material.The high-grade aliphatic ester that comprises ethyl palmitate, ethyl linoleate etc. due to single entry liquor, so can give its local flavor with dense alcohol sense.But, when the content of these high-grade aliphatic esters is too much, there is floating and oxidation by air, further decompose and produce the such problem of foreign odor of oil sample.In addition, known while reducing due to temperature solubleness reduce, so form precipitation and separate out, commodity value significantly reduces.Therefore, extensively universal single entry liquor shipment (non-patent literature 2) after mentioned component is removed in the processing of filtering etc.
In addition, reported that, by the cooling technology (patent documentation 1) that oily matter is separated out remove, by high-grade aliphatic ester is disperseed to make cloudy state stabilization by ultrasonic wave, the high density of usining contains the manufacture method (patent documentation 2 and 3) as the single entry distillation liquor of the high-grade aliphatic ester of the flavour ingredient in liquor.
On the other hand, because continous way liquor is removed most impurity by multistage distillation, so resulting liquor becomes roughly pure ethanolic soln, comprise hardly flavour ingredient contained in single entry liquor, taste composition.Therefore, exist the excitement of alcohol strong, local flavor such problem less.In order to tackle this problem, by mix single entry liquor in continous way liquor, make the mixing liquor of having given local flavor, thereby the liquor that meets the consumer demand of seeking mellow sense is provided.
Prior art document
Patent documentation
11-No. 127841 communiques of patent documentation 1 Japanese kokai publication hei
3-No. 108473 communiques of patent documentation 2 Japanese kokai publication hei
11-No. 196851 communiques of patent documentation 3 Japanese kokai publication hei
Non-patent literature
Work is built in great river, the basis on non-patent literature 1 diagram distillation technique basis (Japanese original name: “ Hui と I steams Liu Ji Intraoperative Ji Foundation I そ ")
Association is brewageed by 2 lattice liquor manufacturing technologies of non-patent literature (Japanese original name: " these lattice Ware Zhou System Zao Ji Intraoperative ") consortium as a juridical person Japan
Summary of the invention
As mentioned above, though can provide by continous way liquor is mixed to the mixing liquor of giving fragrance with single entry liquor, but take the fragrance that improves liquor when object improves the mixture ratio of single entry liquor, have the such problem of tasty and refreshing sense that continous way liquor has that loses.
Point in view of the above problems, the object of the present invention is to provide to there is excellent fragrance, have from the tasty and refreshing sense of continous way liquor and alcohol-free excitement, and can create efficiently target vinosity product mixing liquor and the manufacture method of this kind of mixing liquor is provided.
Present inventor conducts in-depth research in order to solve above-mentioned problem, found that and is worth admiration, and by the oiliness composition that contains high-grade aliphatic ester of Separation and Recovery from single entry liquor is made an addition to mixing liquor, local flavor and alcohol and sense increase.In addition, find by the concentration of the high-grade aliphatic ester of interpolation is maintained in specified range and can obtain significant effect, thereby completed the present invention.
That is, the present invention comprises following content, but not limited by this.
[1] liquor, is characterized in that, contains at least a kind in the composition that is selected from ethyl palmitate, ethyl linolenate, ethyl oleate and Stearic ethyl stearate, and the total concn of these compositions is more than 0.1ppm.
[2] according to the mixing liquor [1] described, it is characterized in that, the concentration of ethyl palmitate is more than 0.03ppm.
[3] according to the mixing liquor [1] or [2] described, it is characterized in that, described mixing liquor is wheat liquor, and the concentration of ethyl palmitate is more than 0.04ppm.
[4] according to the mixing liquor [1] or [2] described, it is characterized in that, described mixing liquor is sweet potato alcohol liquor, and the concentration of ethyl palmitate is more than 0.3ppm.
[5] a kind of flavor imparting agent, it is to comprise the flavor imparting agent that contains the oiliness composition obtaining thing from alcohol, it is characterized in that, this oiliness composition is at least a kind that is selected from the composition of ethyl palmitate, ethyl linolenate, ethyl oleate and Stearic ethyl stearate, and the total content of these compositions is more than 10 % by weight in oiliness composition.
[6] according to the flavor imparting agent [5] described, it is characterized in that, the content of ethyl palmitate is more than 1 % by weight in oiliness composition.
[7] flavor imparting agent according to [5] or [6], is characterized in that, described alcohol contains thing for by distillate or debris that the distillation of drinks single entry is obtained.
[8] according to the flavor imparting agent described in any one in [5]～[7], it is characterized in that, the fermentation raw material that described alcohol contains thing is the cereal that is selected from rice, wheat, sweet potato, buckwheat, potato, corn, grain, barnyard grass, broomcorn millet and Chinese sorghum; Be selected from the fruit of nipa palm, grape, date palm and Folium Agaves variegatae; Be selected from the saccharoid that contains of granulated sugar, molasses, honey and fructose; And be selected from their combination.
[9] a kind of mixing liquor, it is characterized in that, it comprises the liquor of the flavor imparting agent described in any one in [5]～[8] for being selected from, whisky, brandy, raw material alcohol, ardent spirits, A Kuaweite (Aquavit), arrack, Mongolia's wine (archi), Poland's rectifying vodka (spirytus), okolehao, Brazil's rum, Koln wine, Schiedam gin, Korea S's liquor, white wine, Maotai, Cognacs, Ah's Magniac wine, apple brandy (Calvados), slag is made brandy (Grappa), Bolivia's brandy (Singani), Pisco brandy (pisco), Metz Ka Er wine (Mezcal), tequila and Turkey's anisette (Raki).
[10], it for mixing the manufacture method of liquor, is characterized in that, comprises
From alcohol, contain the operation that reclaims oiliness composition thing, and
The oiliness composition of recovery is made an addition to the operation of mixing liquor.
[11] according to the manufacture method [10] described, it is characterized in that, oiliness composition comprises at least a kind in the composition that is selected from ethyl palmitate, ethyl linolenate, ethyl oleate and Stearic ethyl stearate.
[12] manufacture method according to [10] or [11], is characterized in that, in the interpolation operation of oiliness composition, reclaimed oiliness composition is dissolved in after spirituosity solution and makes an addition to and mix in liquor.
[13] according to the manufacture method described in any one in [10]～[12], it is characterized in that, recovery process comprises by centrifugation, filtration or standing separation the operation of described oiliness component separating.
[14] according to the manufacture method described in any one in [10]～[13], it is characterized in that, alcohol contains distillate or the debris of thing for obtaining after the distillation process of single entry liquor.
[15] according to the manufacture method described in any one in [10]～[14], it is characterized in that, the raw material that alcohol contains thing is the cereal that is selected from rice, wheat, sweet potato, buckwheat, potato, corn, grain, barnyard grass, broomcorn millet and Chinese sorghum; Be selected from the fruit of nipa palm, grape, date palm and Folium Agaves variegatae; Be selected from the saccharoid that contains of granulated sugar, molasses, honey and fructose; And be selected from their combination.
[16] according to the manufacture method described in any one in [10]～[15], it is characterized in that, mixing liquor is liquor, whisky, brandy, for raw material, alcohol, ardent spirits, A Kuaweite, arrack, Mongolian wine, Polish rectifying vodka, okolehao, Brazilian rum, Koln wine, Schiedam gin, Korea S's liquor, white wine, Maotai, Cognacs, Ah's Magniac wine, apple brandy, slag are made brandy, Bolivia's brandy, Pisco brandy, Metz Ka Er wine, tequila or Turkey's anisette.
According to the present invention, provide and reduced the distinctive pungent excitement of continous way liquor, and given the mixing liquor of giving off a strong fragrance taste, alcohol and the sense as single entry liquor, thick and heavy sense.The manufacture method of the mixing liquor with this specific character is provided in addition.
Embodiment
As mentioned above, the present invention relates to mix the manufacture method of liquor, flavor imparting agent and mixing liquor.
1. mix liquor
Mixing liquor of the present invention has reduced the distinctive pungent excitement of continous way liquor by containing high-grade aliphatic ester, having, and has given the excellent effect of giving off a strong fragrance taste, alcohol and sense, thick and heavy sense as single entry liquor.
I) " mixing liquor "
In this manual, mix liquor and refer to single entry liquor and the mixed liquor of continous way liquor, single entry liquor and continous way liquor respectively can be got to a kind and mix.In addition, also a kind of single entry liquor can be mixed with multiple continous way liquor, also can on the contrary with it.And then, also multiple single entry liquor can be mixed with multiple continous way liquor.Blending ratio also can be selected arbitrarily.And, during for the mixing wine of liquor, in the mixing liquor that the Class A liquor as continous way liquor is mixed with Class B liquor as single entry liquor, by mixing Class B more than 50%, be less than 95% liquor and be called " second first is mixed liquor ", by mixing Class B more than 5%, be less than 50% liquor and be called " the first and second mixing liquors ".
At this, because single entry distillation usually conduct ability is low, continous way distillation is suitable for a large amount of processing on the other hand, so as long as can improve the blending ratio of continous way liquor, just can manufacture efficiently mixing liquor.With regard to this aspect, because mixing liquor of the present invention is for to give fragrance by high-grade aliphatic ester, thus can reduce the blending ratio of single entry liquor, thus can create efficiently the product of target vinosity.
Ii) " single entry liquor " and " continous way liquor "
To distill resulting liquor by single entry and be called single entry liquor, will distill resulting liquor by continous way and be called continous way liquor.And, at this, will distill resulting liquor and be called continous way liquor by repeatedly carrying out single entry.
In this manual, " liquor " refers to that the mash that the raw material of cereal etc. is carried out to zymamsis distills resulting alcohol type, comprises the whole liquor through distillation process manufacturing.Example as liquor, can enumerate liquor (bubble contain), whisky, brandy, alcohol, ardent spirits (schnapps, vodka, Rum etc.), A Kuaweite, arrack, Mongolian wine, Polish rectifying vodka, okolehao, Brazilian rum, Koln wine, Schiedam gin, Korea S's liquor, white wine, Maotai, Cognacs, Ah's Magniac wine, apple brandy, slag wine brandy, Bolivia's brandy, Pisco brandy, Metz Ka Er wine, tequila, Turkey's anisette etc. raw material for, but be not limited to these.In addition, in japanese wine tax law, drinks is divided into foaminess drinks, brewages drinks, liquor and blend together 4 kinds of drinks, as liquor, comprise continous way distillation liquor (old Class A), single entry distillation liquor (old Class B), whisky, brandy, alcohol, ardent spirits for raw material, but liquor of the present invention might not be subject to the restriction of the classification in japanese wine tax law etc.
Primary material (as the raw material of saccharic) as liquor, can enumerate the cereal, nipa palm, grape, date palm, Folium Agaves variegatae etc. of rice, wheat, sweet potato, buckwheat, potato, corn, grain, barnyard grass, broomcorn millet, Chinese sorghum etc. fruit, granulated sugar, molasses, honey, fructose etc. containing saccharoid etc., but not limited.
Iii) mix the flavour ingredient in liquor
Mixing liquor of the present invention be take and contained high-grade aliphatic ester as feature." high-grade aliphatic ester " refers to the fatty acid ester that carbonatoms is many, is generally more than 12 fatty acid ester of carbonatoms, for example, can enumerate ethyl palmitate, ethyl linolenate, ethyl oleate and Stearic ethyl stearate.
In addition, high-grade aliphatic ester also can add the high-grade aliphatic ester comprising from the oily matter that distills former wine, can add in addition the high-grade aliphatic ester of commercially available product or synthetics.
The content that mixes the high-grade aliphatic ester in liquor is that 0.01ppm is above, preferably 0.1ppm is above, further preferably more than 1.0ppm.More than containing 1.5ppm, can strengthen the peculiar sweet taste of single entry liquor, fragrance.In addition, though each content of the high-grade aliphatic ester of ethyl palmitate, ethyl linoleate etc. is not particularly limited, while comprising ethyl palmitate, preferably comprise that 0.003ppm is above, preferred above, the further preferred ethyl palmitate more than 0.5ppm of 0.1ppm.
In addition, the content of high-grade aliphatic ester preferably suitably regulates according to the drinks of liquor, raw material, for example, preferred wheat liquor is more than above, the further preferred 1.0ppm of above, the preferred 0.3ppm of 0.1ppm, and sweet potato alcohol liquor is more than above, the further preferred 5.0ppm of above, the preferred 2.0ppm of 1.0ppm.And then while being conceived to ethyl palmitate, preferred wheat liquor is more than above, the further preferred 0.5ppm of above, the preferred 0.1ppm of 0.04ppm, sweet potato alcohol liquor is more than above, the further preferred 1.0ppm of above, the preferred 0.5ppm of 0.3ppm.
The analysis of the high-grade aliphatic ester that mixing liquor comprises can be passed through method known to those skilled in the art, for example, extract the laggard row gas Chromatographic Determination of flavour ingredient, then carry out qualitative and quantitative analysis.
In mixing liquor of the present invention except above-mentioned flavour ingredient, also can contain the known composition that conventionally can make an addition to liquor, also can add in addition such as the additive of spices, sweeting agent, pigment, sanitas etc. or the known flavour ingredient that comprises fruit juice etc.
Iv) mix the manufacture of liquor
Mixing liquor of the present invention can by mixing liquor, add from alcohol, contain thing, particularly single entry liquor the oiliness that contains high-grade aliphatic ester of Separation and Recovery become to assign to manufacture.
Above-mentioned oiliness composition is for example for passing through the resulting oiliness composition of single entry liquor manufacturing process, can be floating in oiliness composition by filter progress separation, storage or precipitation and any in separated oiliness composition, can reclaim by the method for fishing for, filtration method.At this, before reclaiming, make the oiliness composition method separated with distillate, have and make its standing gravitational difference of utilizing carry out separated method, also can adopt pressurization floating partition method or the partition method etc. that naturally floats, also can oiliness composition further be separated out afterwards by cooling grade and reclaim.Though the oiliness composition reclaiming can be directly used in interpolation, by further improve the concentration of high-grade aliphatic ester by the method for centrifugation, filtration, standing separation etc., can bring into play fragrance by usage quantity still less and give effect.
Or also can prepare the distillate that is rich in oiliness composition by the distillation condition of suitable setting single entry distillation, can be not yet from distillate separated oiliness composition use.
In addition, oiliness composition also can be from the distillate single entry distillation by the resulting composition of above-mentioned method, after the condition in the time of also can distilling by suitable setting is distilled with residual a large amount of high-grade aliphatic esters, and separated high-grade aliphatic ester from debris.
The oiliness composition so obtaining can directly make an addition to continous way liquor.In addition, also can by the oiliness composition of recovery, with spirituosity solution, for example raw material alcohol, continous way liquor dissolve completely after, then carry out compositional analysis, then make an addition to continous way liquor, make to mix in liquor final comprised high-grade aliphatic ester for appropriate.The amount of the spirituosity solution using is not particularly limited, and the high-grade aliphatic ester that can comprise according to oiliness composition, the drinks of using are suitably adjusted.In order to improve the solubleness of high-grade aliphatic ester, also can suitably carry out ultrasonication, heat treated etc.
In addition, these operate the oxidation of the composition in order to prevent to comprise in oiliness composition, preferably under the low condition of the inferior oxygen concn of nitrogen atmosphere, carry out.
2. flavor imparting agent
" fragrance " mentioned in the present invention refers to fragrance and the taste of ingesta.Therefore, " flavor imparting agent " of the present invention has the fragrance of ingesta, the delicious effect of giving.The effective constituent of flavor imparting agent of the present invention is high-grade aliphatic ester, for example, in the high-grade aliphatic ester that contains ethyl palmitate, ethyl linolenate, ethyl oleate and Stearic ethyl stearate etc. at least a kind, thus performance fragrance is given effect.
At this, the total content of the high-grade aliphatic ester of the ethyl palmitate coordinating in flavor imparting agent, ethyl linolenate, ethyl oleate and Stearic ethyl stearate etc. is not particularly limited, but the total content of these compositions is more than 10 % by weight in oiliness composition, preferably more than 30 % by weight, further preferably more than 50 % by weight.In addition, might not comprise ethyl palmitate, typical content is more than 1 % by weight in oiliness composition, preferably more than 5 % by weight, further preferably more than 15 % by weight.
Addition in diet product also can suitably be adjusted in the scope that can give fragrance, and the total content that preferably becomes the high-grade aliphatic ester shown in above-mentioned coordinates.
The manufacture method of flavor imparting agent of the present invention is not particularly limited, and the oiliness composition that contains thing from alcohol of take is principal constituent, as long as contain above-mentioned high-grade aliphatic ester.For example, flavor imparting agent also can be the oiliness composition itself that recovery is isolated in the manufacturing processed of above-mentioned liquor, in addition also can be by adding the dilutions such as water, alcohol, additive to manufacture in resulting oiliness composition.In addition,, in the manufacturing processed of flavor imparting agent, by carrying out interpolation, ultrasonication of emulsifying agent etc., oiliness composition is disperseed equably.At this, alcohol contain thing so long as in the manufacturing processed of drinks resulting alcohol contain liquid, be not particularly limited, for example, can use resulting distillate, debris after the distillation process of single entry liquor.
3. mix the manufacture method of liquor
The manufacture method of mixing liquor of the present invention comprises from alcohol and contains the operation that reclaims oiliness composition thing and the operation that reclaimed oiliness composition is made an addition to liquor.Mixing liquor by manufacture method manufacturing of the present invention has reduced the distinctive pungent excitement of continous way liquor, has given giving off a strong fragrance taste, alcohol and the sense as single entry liquor, thick and heavy sense.
Each manufacturing process for mixing liquor of the present invention describes below.
I) " recovery process "
The operation of " recovery process " of oiliness composition for containing Separation and Recovery oiliness composition thing from the alcohol that contains oiliness composition.
" alcohol contains thing " of using so long as in the manufacturing processed of liquor resulting alcohol contain liquid, be not particularly limited, for example, can use resulting distillate after the distillation process of single entry liquor, debris.In addition, the primary material that contains thing as alcohol (as the raw material of saccharic), can enumerate the cereals of rice, wheat, sweet potato, buckwheat, potato, corn, grain, barnyard grass, broomcorn millet, Chinese sorghum etc.; The fruit of nipa palm, grape, date palm, Folium Agaves variegatae etc.; Granulated sugar, molasses, honey, fructose etc. containing saccharoid etc., but be not limited to these.
From alcohol, contain the recovery that thing carries out oiliness composition, for example, can be undertaken by the method for fishing for, filtration method.Particularly, can enumerate the method that is recovered in single entry liquor manufacturing process by the oiliness composition of filter progress separation, be recovered in storage the method for the oiliness composition by floating or precipitate and separate etc.At this, before reclaiming, make the oiliness composition method separated with distillate, have and make it standingly by gravitational difference, carry out separated method, also can adopt pressurization floating partition method or the partition method etc. that naturally floats, also can further make to reclaim again after oiliness component separating by cooling grade.
Or the distillation condition by the distillation of suitable setting single entry is prepared the distillate that is rich in oiliness composition, can be not yet from distillate separated oiliness composition use.Now, the present invention mentions contains from alcohol the oiliness composition reclaiming thing and refers to distillate itself.
In addition, oiliness composition also can be from the distillate single entry distillation by the resulting composition of above-mentioned method, and the condition in the time of also can distilling by suitable setting is carried out after the distillation of residual a large amount of high-grade aliphatic esters, separated high-grade aliphatic ester from debris.
The high-grade aliphatic ester that comprises ethyl palmitate, ethyl linolenate, ethyl oleate and Stearic ethyl stearate etc. in the oiliness composition reclaiming.The content of these high-grade aliphatic esters is not particularly limited, but the total content of these compositions is more than 10 % by weight in oiliness composition, preferably more than 30 % by weight, further preferably more than 50 % by weight.In addition, might not comprise ethyl palmitate, typical content is more than 1 % by weight in oiliness composition, preferably more than 5 % by weight, further preferably more than 15 % by weight.
Though the oiliness composition reclaiming can be directly used in interpolation, by further improve the concentration of high-grade aliphatic ester by the method for centrifugation, filtration, standing separation etc., can bring into play fragrance by usage quantity still less and give effect.
For the oxidation of the composition that comprises in pre-grease proofness composition, from alcohol, contain the operation that reclaims oiliness composition thing and preferably under the low condition of the inferior oxygen concn of nitrogen atmosphere, carry out.
Ii) " interpolation operation "
" interpolation operation " in the inventive method is for making an addition to the operation of mixing liquor by the resulting oiliness composition of recovery process.
From alcohol, contain the oiliness composition that thing reclaims and can directly make an addition to liquor, also after the dilution such as available spirituosity solution, add.In order to improve the solubleness of high-grade aliphatic ester, also can suitably carry out ultrasonication, heat treated etc.
For example, also after can by the oiliness composition of recovery, with spirituosity solution, for example raw material alcohol, continous way liquor dissolve completely, by carrying out the analysis of lysate, grasp composition characteristic, become component, making to mix final the comprised high-grade aliphatic ester of liquor becomes in right amount and adds.
The addition of oiliness composition be the content that makes to mix the high-grade aliphatic ester in liquor become 0.01ppm above, preferably 0.1ppm above, further preferably 1.0ppm with on add.In addition, make the concentration of ethyl palmitate become 0.003ppm above, preferably 0.1ppm above, further preferably 0.5ppm with on add.
In addition, according to the content of the high-grade aliphatic ester in the mixing liquor of the interpolation of oiliness composition, can suitably regulate according to the drinks of liquor, raw material, for example, wheat liquor is more than above, the further preferred 1.0ppm of above, the preferred 0.3ppm of 0.1ppm, and sweet potato alcohol liquor is more than above, the further preferred 5.0ppm of above, the preferred 2.0ppm of 1.0ppm.And then while being conceived to ethyl palmitate, wheat liquor is more than above, the further preferred 0.5ppm of above, the preferred 0.1ppm of 0.04ppm, sweet potato alcohol liquor is more than above, the further preferred 1.0ppm of above, the preferred 0.5ppm of 0.3ppm.
At this, the analysis of the high-grade aliphatic ester that mixing liquor comprises can be passed through method known to those skilled in the art, for example, extract the laggard row gas Chromatographic Determination of flavour ingredient, then carry out qualitative and quantitative analysis.
Example as " mixing liquor ", can enumerate liquor (bubble is contained), whisky, brandy, raw material alcohol, ardent spirits (schnapps, vodka, Rum etc.), A Kuaweite, arrack, Mongolia's wine, Poland's rectifying vodka, okolehao, Brazil's rum, Koln wine, Schiedam gin, Korea S's liquor, white wine, Maotai, Cognacs, Ah's Magniac wine, apple brandy, slag is made brandy, Bolivia's brandy, Pisco brandy, Metz Ka Er wine, tequila, Turkey's anisette etc., but be not limited to these.
Resulting mixing liquor is except above-mentioned flavour ingredient, also can add the known composition that conventionally can make an addition to liquor, also can add in addition such as the additive of spices, sweeting agent, pigment, sanitas etc. or the known flavour ingredient that comprises fruit juice etc.
By the resulting mixing liquor of above-mentioned manufacture method, by containing high-grade aliphatic ester, there is the distinctive pungent excitement of the continous way liquor of minimizing, given giving off a strong fragrance taste, alcohol and the sense as single entry liquor, thick and heavy sense excellent like this effect.
Below, based on embodiment, the present invention is described, but the present invention is not limited to these embodiment.
Embodiment
The manufacture of < embodiment 1> single entry liquor
In order to reclaim oiliness composition, method is carried out the manufacture of wheat liquor, sweet potato alcohol liquor according to the rules.That is, at 200kg, steam the kind song that adds the black aspergillus of 200g in wheat, by starter propagation machine, manufacture after wheat koji, then draw water after 240L mixing, add 1L distiller's yeast and make it ferment to manufacture wine with dregs one time.Then, as appending raw material, add after the wheat that 400kg steams, the 600L that draws water adds, and makes it carry out fermentation in 8 days and obtain secondary wine with dregs under 20 degree.Resulting mash is carried out to single entry distillation and obtain 500L wheat liquor.
In addition, at 200kg, steam the kind song that adds the black aspergillus of 200g in rice, by starter propagation machine, manufacture meter Qu Hou, then draw water after 240L mixing, add 1L distiller's yeast and make it ferment to manufacture wine with dregs one time.Then, as appending raw material, add after the potato (sweet potato) that 1000kg steams, the 760L that draws water adds, and makes it carry out fermentation in 10 days and obtain secondary wine with dregs under 35 degree.Resulting mash is carried out to single entry distillation and obtain 700L sweet potato alcohol liquor.
The recovery analysis of < embodiment 2> oiliness composition
The resulting wheat liquor of embodiment 1, sweet potato alcohol liquor room temperature preservation in encloses container, in the time of 30 days, is floated on to fluid surface in oiliness component separating.Standing in container after it is fished for dipper, partly use volumetric pipette (spuit) to remove in separated liquor, reclaim 10ml oiliness composition.
With after graduated cylinder mensuration capacity, 95% ethanol (raw material alcohol) that adds 9 times of capacity dissolves it in 1ml oiliness composition completely.Thereafter, make successively 10 times of dilution series, the sample gas Chromatographic Determination by being diluted to 10,000 times, is shown in table 1 by the quantitative result that has carried out high-grade aliphatic ester.
And the analysis condition of gas-chromatography is as described below.
Use instrument: the GC:6890N of Anjelen Sci. & Tech. Inc
Use chromatographic column: HP-ULTRA2 (J & W company system) internal diameter 0.32mm, length 50m, thickness 0.52 μ m
Carrier gas: helium
Flow velocity: 3.2ml/min
Injector temperature: 250 ℃
Chromatogram column temperature: 40 ℃ (keeping 9 minutes)～230 ℃ (keeping 10 minutes), 10 ℃/min of heat-up rate
Sample injection method: shunting (splitting ratio 15:1)
Sample size: 2.0 μ L
Detector: FID
Detected temperatures: 260 ℃
Table 1
High-grade aliphatic ester in table 1 oiliness composition forms
| ? | From sweet potato alcohol liquor | From wheat liquor |
| Ethyl palmitate | 37.2 | 48.0 |
| Ethyl linolenate | 16.4 | 18.5 |
| Ethyl oleate | 9.5 | 4.2 |
| Stearic ethyl stearate | 6.3 | 2.0 |
| Other composition | 30.6 | 27.3 |
(unit: % by weight)
So, in known oiliness composition, comprise very many ethyl palmitates.
The analysis of the commercially available wine of < embodiment 3>
In liquor, in order to improve the few shortcoming of local flavor of old Class A liquor, can provide mix with old Class B liquor first and second mix wine etc.Therefore, measure the commercially available first and second higher fatty acid ester concentrations that mix wine, confirm whether can give local flavor by ethyl palmitate etc.Commercially available wine is in shop Zhong Jiangge company product random sampling (any is alcoholic strength 25%).
The measurement result of the first and second wheat mixture liquors is as shown in table 2, and the measurement result of the first and second mixing sweet potato alcohol liquors is as shown in table 3.The analysis of oiliness composition is carried out according to the method for embodiment 2.
Its result completely beyond the consideration, does not detect with the higher fatty acid headed by ethyl palmitate in the first and second commercially available mixing liquors.As its reason, think old Class B liquor for the mixing stage before mixing, separated or filtration of high-grade aliphatic ester etc., thus be almost completely removed.
Common the first and second mixing liquors not only can be given fragrance and also can give local flavor, and known this local flavor is likely caused by the composition except high-grade aliphatic ester.
Table 2
The higher fatty acid ester concentration of table 2 the first and second wheat mixture liquors
| ? | A | B | C | D | E | F | G |
| Ethyl palmitate | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
| Ethyl linolenate | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
| Ethyl oleate | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
| Stearic ethyl stearate | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
(unit: ppm)
Table 3
Table 3 first and second mixes the higher fatty acid ester concentration of sweet potato alcohol liquor
| ? | A | B | C | D | E | F | G |
| Ethyl palmitate | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
| Ethyl linolenate | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
| Ethyl oleate | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
| Stearic ethyl stearate | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
(unit: ppm)
The sense organ threshold value determination of < embodiment 4> oiliness composition
The oiliness composition obtaining from wheat liquor, sweet potato alcohol liquor is respectively added respectively to 0.01ppm～1ppm and in the first and second wheat mixture liquors (old Class B liquor 15%, the non-detection of high-grade aliphatic ester, alcoholic strength 25%), first and second, mix sweet potato alcohol liquors (old Class B liquor 16%, the non-detection of high-grade aliphatic ester, alcoholic strength 25%) and make sample, by three minutes discriminances, carry out the mensuration of sense organ threshold value.Particularly, the oiliness composition interpolation 0.01,0.05,0.1,0.25,0.5, the 1ppm that obtain are separately made to sample, for sensory evaluation.
Mix the sensory evaluation of liquor by 7 professional judging panels, take alcohol and sense as index, by 3 following point-scores, undertaken.
1 minute: can obviously distinguish;
2 minutes: can distinguish;
3 minutes: almost can not distinguish.
Its result, when adding oiliness composition and making ultimate density in sample become 0.1ppm, for distinguishing, while being added to 1ppm in sweet potato alcohol liquor, for distinguishing in wheat liquor.In the high-grade aliphatic ester comprising in oiliness composition, while being conceived to comprise maximum ethyl palmitates, as ethyl palmitate in wheat liquor for 0.048ppm, while existing for 0.37ppm in sweet potato alcohol liquor, prompting can exert an influence to sense organ.
Interpolation test in < embodiment 5> the first and second wheat mixture liquors
By embodiment 2 resulting for oiliness composition 95% ethanol (raw material alcohol) dilute 1000 times, more further will as adding, use with the material of the first and second wheat mixture liquors dilutions.Make the sample of the addition that has changed oiliness composition, the result of measuring higher fatty acid ester concentration is as shown in table 4, and the result of having carried out sensory evaluation test is as shown in table 5.
Mixing the sensory evaluation of liquor is undertaken by 5 following point-scores by 7 professional judging panels.
1 minute: very excellent;
2 minutes: excellence;
3 minutes: good;
4 minutes: slightly poor;
5 minutes: poor.
Judging panel's mark is averaged, judge be equally divided into below 3 as desirable, below 2.5, be ideal especially.
Table 4
Oiliness composition in table 4 the first and second wheat mixture liquors adds test (measurement result)
(in unit: ppm, bracket, being oiliness composition addition)
Table 5
Table 5 has added the Analyses Methods for Sensory Evaluation Results of the first and second wheat mixture liquors of oiliness composition
< embodiment 6> first and second mixes the interpolation test in sweet potato alcohol liquor
Make similarly to Example 5 sample, by the table 7 that the results are shown in that the results are shown in table 6, will carry out sensory evaluation test of mensuration higher fatty acid ester concentration.
Table 6
The oiliness composition that table 6 first and second mixes in sweet potato alcohol liquor adds test (measurement result)
(in unit: ppm, bracket, being oiliness composition addition)
Table 7
Table 7 has added the Analyses Methods for Sensory Evaluation Results that first and second of oiliness composition mixes sweet potato alcohol liquor
Industrial utilizability
According to the present invention, can provide to there is excellent fragrance, have from the tasty and refreshing sense of continous way liquor and alcohol-free excitement, and can create efficiently the mixing liquor of the product of target vinosity.
Claims (16)
1. mix a liquor, it is characterized in that, contain at least a kind in the composition that is selected from ethyl palmitate, ethyl linolenate, ethyl oleate and Stearic ethyl stearate, the total concn of these compositions is more than 0.1ppm.
2. mixing liquor according to claim 1, is characterized in that, the concentration of ethyl palmitate is more than 0.03ppm.
3. mixing liquor according to claim 1 and 2, is characterized in that, described mixing liquor is wheat liquor, and the concentration of ethyl palmitate is more than 0.04ppm.
4. mixing liquor according to claim 1 and 2, is characterized in that, described mixing liquor is sweet potato alcohol liquor, and the concentration of ethyl palmitate is more than 0.3ppm.
5. a flavor imparting agent, it is to comprise the flavor imparting agent that contains the oiliness composition obtaining thing from alcohol, it is characterized in that, this oiliness composition is at least a kind that is selected from the composition of ethyl palmitate, ethyl linolenate, ethyl oleate and Stearic ethyl stearate, and the total content of these compositions is more than 10 % by weight in oiliness composition.
6. flavor imparting agent according to claim 5, is characterized in that, the content of ethyl palmitate is more than 1 % by weight in oiliness composition.
7. according to the flavor imparting agent described in claim 5 or 6, it is characterized in that, described alcohol contains thing for by distillate or debris that drinks single entry distillation is obtained.
8. according to the flavor imparting agent described in any one in claim 5～7, it is characterized in that, the fermentation raw material that described alcohol contains thing is the cereal that is selected from rice, wheat, sweet potato, buckwheat, potato, corn, grain, barnyard grass, broomcorn millet and Chinese sorghum; Be selected from the fruit of nipa palm, grape, date palm and Folium Agaves variegatae; Be selected from the saccharoid that contains of granulated sugar, molasses, honey and fructose; And be selected from their combination.
9. one kind is mixed liquor, it is characterized in that, it is to be selected from the liquor that comprises the flavor imparting agent described in any one in claim 5～8, whisky, brandy, raw material alcohol, ardent spirits, A Kuaweite, arrack, Mongolia's wine, Poland's rectifying vodka, okolehao, Brazil's rum, Koln wine, Schiedam gin, Korea S's liquor, white wine, Maotai, Cognacs, Ah's Magniac wine, apple brandy, slag is made brandy, Bolivia's brandy, Pisco brandy, Metz Ka Er wine, tequila and Turkey's anisette.
10. a manufacture method, it for mixing the manufacture method of liquor, is characterized in that, comprises
From alcohol, contain the operation that reclaims oiliness composition thing, and
The oiliness composition of recovery is made an addition to the operation of mixing liquor.
11. manufacture method according to claim 10, is characterized in that, oiliness composition comprises at least a kind in the composition that is selected from ethyl palmitate, ethyl linolenate, ethyl oleate and Stearic ethyl stearate.
12. according to the manufacture method described in claim 10 or 11, it is characterized in that, in the interpolation operation of oiliness composition, makes an addition in liquor after making reclaimed oiliness composition be dissolved in spirituosity solution.
13. according to the manufacture method described in any one in claim 10～12, it is characterized in that, recovery process comprises by centrifugation, filtration or standing separation the operation of described oiliness component separating.
14. according to the manufacture method described in any one in claim 10～13, it is characterized in that, alcohol contains distillate or the debris of thing for obtaining after the distillation process of single entry liquor.
15. according to the manufacture method described in any one in claim 10～14, it is characterized in that, the raw material that alcohol contains thing is the cereal that is selected from rice, wheat, sweet potato, buckwheat, potato, corn, grain, barnyard grass, broomcorn millet and Chinese sorghum; Be selected from the fruit of nipa palm, grape, date palm and Folium Agaves variegatae; Be selected from the saccharoid that contains of granulated sugar, molasses, honey and fructose; And be selected from their combination.
16. according to the manufacture method described in any one in claim 10～15, it is characterized in that, mixing liquor is liquor, whisky, brandy, for raw material, alcohol, ardent spirits, A Kuaweite, arrack, Mongolian wine, Polish rectifying vodka, okolehao, Brazilian rum, Koln wine, Schiedam gin, Korea S's liquor, white wine, Maotai, Cognacs, Ah's Magniac wine, apple brandy, slag are made brandy, Bolivia's brandy, Pisco brandy, Metz Ka Er wine, tequila or Turkey's anisette.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011125302A JP5878306B2 (en) | 2011-06-03 | 2011-06-03 | Mixed spirits |
| JP2011-125302 | 2011-06-03 | ||
| JP2011125312A JP5819104B2 (en) | 2011-06-03 | 2011-06-03 | Method for producing blended distilled liquor |
| JP2011-125312 | 2011-06-03 | ||
| PCT/JP2012/063263 WO2012165272A1 (en) | 2011-06-03 | 2012-05-24 | Mixed distilled liquor and method for producing same |
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| KR (1) | KR101965918B1 (en) |
| CN (1) | CN103562372A (en) |
| TW (1) | TWI567188B (en) |
| WO (1) | WO2012165272A1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106520453A (en) * | 2016-12-27 | 2017-03-22 | 泸州九曲河酿酒有限公司 | Pine nut liquor and preparation method thereof |
| CN107987994A (en) * | 2017-12-06 | 2018-05-04 | 山东省葡萄研究院 | A kind of VS brandy fragrance formulations and preparation method thereof |
| CN108841553A (en) * | 2018-07-30 | 2018-11-20 | 大连国利企业服务有限公司 | A kind of preparation method of health preserving wine |
| CN110616132A (en) * | 2019-10-22 | 2019-12-27 | 烟台吉斯波尔酿酒有限公司 | Apple whisky and preparation method thereof |
| JP2020080830A (en) * | 2018-11-30 | 2020-06-04 | サッポロビール株式会社 | Mixed sweet potato shochu |
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| CN106520453A (en) * | 2016-12-27 | 2017-03-22 | 泸州九曲河酿酒有限公司 | Pine nut liquor and preparation method thereof |
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Also Published As
| Publication number | Publication date |
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| KR101965918B1 (en) | 2019-04-04 |
| TWI567188B (en) | 2017-01-21 |
| TW201303008A (en) | 2013-01-16 |
| KR20140036253A (en) | 2014-03-25 |
| WO2012165272A1 (en) | 2012-12-06 |
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